Enter a surreal landscape of the twisted and unusual. Wander through the echoing corridors of old manor houses, explore dead cities and hidden rooms, and dance with menacing marionettes. Lyrical, haunting, and occasionally humorous, At The End Of It All is a collection of twenty-seven stories that explore joy and sorrow, gratitude and grief, and hatred and desire. Open the cover, feast on the stories inside...and if you're lucky, Mr. Death just might show up for dessert.
The World of Gord
Wednesday, 8 March 2023
At The End Of It All: Stories From The Shadows by Suzanne Craig-Whytock
Enter a surreal landscape of the twisted and unusual. Wander through the echoing corridors of old manor houses, explore dead cities and hidden rooms, and dance with menacing marionettes. Lyrical, haunting, and occasionally humorous, At The End Of It All is a collection of twenty-seven stories that explore joy and sorrow, gratitude and grief, and hatred and desire. Open the cover, feast on the stories inside...and if you're lucky, Mr. Death just might show up for dessert.
Tuesday, 21 February 2023
Flint & Feather: The Life and Times of E. Pauline Johnson, Tekahionwake by Charlotte Gray
Saturday, 18 February 2023
heart strings by Clarice Goetz
In her debut collection, heart strings, Clarice Goetz delivers emotionally candid poetry and prose that detail the aftermath of a significant heartbreak. With original, evocative illustrations, this melancholy narrative is written through the many stages of loss, and the tethers that bind us to those we've lost. Let the words meet you wherever you are.
Friday, 17 February 2023
Silverview by John le Carré
Monday, 13 February 2023
Gord's Gas Factory Chili
For Superbowl this year, which was a fabulous game, I had my friends over. I had planned to make my famous, Gas Factory Chili, but as the week went on, decided to modify the recipe. It turned out even better than I had hoped. Each one of them went for seconds and one took home almost all that was left. here's the recipe.
Ingredients
2 lbs- (1kg) Lean ground beef
1- Large red onion
1- red pepper
1- yellow, green or orange pepper. I choose orange
2- Garlic cloves
1- 16oz (470ml) can black beans. I know kidney beans are usually used, but I love black beans.
1- 28ox (800ml) diced tomatoes with chili (Aylmer)
1- 16oz (470ml) tomato sauce
1/2- 20oz (650ml) bottle Presidents choice White corn and Black Bean Mild Salsa, or any mild salsa.
1- 5.5oz (156ml) can tomato paste
1- 8oz (250ml) can chilis or jalapenos (add to your heat tolerance)
3 tsp chili powder
Tabasco or other hot sauce to taste. I found my mixture hot enough it didn't need Tabasco's help.
Dice onion and peppers and chile. The bottle of chilis I used was already sliced, but I diced them smaller.
Add a little olive oil to pan and heat. Put in onion and garlic and for about 30 seconds to a minute before adding meat. My pan wasn't large enough, so I did this in 3 stages. Brown meat but don't overcook.
Put everything in a crockpot and simmer at least 4 hours.
Serve and enjoy. My friends and I all found this to be a wonderfully hot dish, not burn your mouth and throat off hot but what I call a "nice" hot. The kind that sneaks up on you and makes you want more.
Superbowl night was fun. Great friends. Great game. Great chili. One I will make again.
Friday, 20 January 2023
Daughters of the Deer by Danielle Daniel
Thursday, 19 January 2023
Weight Watchers Style Chicken Curry
Tonight, I made Teena and I Chicken Curry. As we are now more conscious of what we eat, well, for me, in the most part, I found a recipe that was Weight Watchers friendly on the Food website.
Here are the ingredients from the original recipe.
1⁄2- cup plain low-fat yogurt 2- garlic cloves, minced
1- teaspoon curry powder