Peg Herring, Mystery Author

I'm a member of EPIC, the Electronically Published  Internet Coalition. I've only been  to this conference once, but it was productive,  and I love San Antonio. They're a great group, so I told them I'd help with publicity. (TA-DA!)   Please join us in the lovely city of San Antonio,  Texas for EPICon 2015 *EPICon- Bringing ePublishing Partners Together* March 13-14th, 2015 The Menger Hotel, San Antonio, TX Sponsored by the Electronic Publishing Industry Coalition REGISTRATION IS NOW OPEN! Enjoy two days of all things ePublishing. With workshops  for any author or publishing professional, this short period will be packed  with information, news, and most importantly: education. Authors, old and new,  will have the opportunity to learn about small press ePublishing and network with publishers, editors, and experienced published authors. For 2015, we have a full schedule of educational and informative workshops for authors and publishers, with gu

The question of why we have to get old has always bothered me. Why do wrinkles have to appear? Why do our bodies fail us? Why do our minds get fuzzy and our thoughts impossible to hold onto? Why can we start for another room and forget the reason for the trip on the way? The answer I've chosen? To teach acceptance of ourselves the way we are right this minute. When you're twenty, healthy, and quick-witted, it's easy to look down on those who aren't any of those things. We feel indestructible, and we're often impatient with those who are less so. When you're forty, you work hard to stay healthy, to look twenty, and to keep those wits sharp. But at sixty you begin to realize it's a losing battle. No amount of work or study can alter the facts of time's passage, no matter what modern gurus claim. We get older. We get old. That's not to say we have to give up, but we need to acknowledge that our physical and mental faculties will decline--are d

1 can whole water chestnuts 1/2 strip of bacon for each chestnut (you can use pre-cooked) Sauce: We like barbeque sauce, French dressing, or Russian dressing, but teriyaki, soy, Zesty Italian, etc. are also possible choices. Cook the bacon in a skillet or microwave but don't let it get crispy. When it cools, wrap it around a water chestnut and skewer with a toothpick. Set them on a foil-covered broiler pan, brush with the sauce of your choice, and broil until the bacon sizzles and turns crisp. Make lots, because no one can eat just one of these!

These appetizers are easy and yummy--and easy! 1 pound sliced bacon 2 1/2 c. shredded Cheddar cheese 2 tbsp. prepared mustard 1 c. mayonnaise 1 pound sliced pumpernickel party bread Cook bacon in a skillet until evenly brown. Drain, crumble and set aside. Preheat oven to broil. In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. Broil for 5 minutes or until bubbly.

How about replacing rolls with something new and interesting? Yorkshire Pudding Put 2 tbsp. of oil into a round cake pan and set it in a 425 degree over to heat to almost smoking. (While looking for pictures, I saw that some people make these in muffin cups. I've never tried it, but you can if you like.) In the meantime, mix 1 c. flour 1/2 tsp. salt Dash pepper 2 eggs 1 c. milk This will make a thin batter, which you'll pour into the hot oil and bake 25-30 minutes (don't open the oven door until time is up). Slice like a pie and serve with butter/gravy.

If you've got a houseful of company for the holidays, here's a breakfast treat you can make ahead and pop in the oven just before the gift opening begins. It makes the house smell great, and when the last of the unwrapping is done, there's breakfast for everyone! 1 doz. eggs dash pepper 1 tsp. salt 2 1/2 c. milk 1 c. American cheese, grated 3 slices bread, cubed Mix ingredients ahead of time and refrigerate. Get creative with things your family likes by adding chopped ham, crumbled bacon, peppers, onion, sausage, etc. In the morning, pour mixture into 9x13 pan and bake for 45 min. at 350 degrees. You can serve this on bagels or English muffins, or with toast on the side for a complete and wonderful holiday breakfast.

1 pkg. cream-filled cookies (such as Oreos but not double-stuffed) 1 8 oz. pkg. cream cheese Smash the cookies to fine crumbs. Stir in softened cream cheese. Roll into balls and chill for 1 hour. Melt 12 oz. white chocolate. (Some use regular chocolate.) Using toothpicks, dip the balls into melted chocolate and set on waxed paper and chill to harden. If you like, you can drizzle dark chocolate over the white to make them pretty or decorate in some other way. We like to color the white chocolate green and leave a "buckeye" showing the cookie mixture. Any way you do it, these don't last long, and they make great gifts for friends, family, and others on your list!