A Corpse in the Chapel is officially ready for prime time.
To celebrate all the hard work it took to get here, the Kindle book is FREE to download all this weekend. Be sure to grab your copy.
Thanks to everyone who has already downloaded, read and reviewed this book. The success of our launch depends on your generous support.
My newsletter subscribers have already seen these photos of the prom dresses Judy altered for her twins, Paisley and Astilbe. [Complete the Subscribe Today fields to the right to be included in these exclusive newsletter updates]
Astilbe was volunteering at the local veterinarian’s office on the day of the photo shoot, but she wanted to show you her pretty green dress:
Some early readers have asked about Judy’s unusual ingredients in her vegan recipes. She told me I could share this recipe with you.
Judy’s Vegan Sorrel/Mushroom Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
- 1 cup sliced mushrooms
- 4 tablespoons Unrefined coconut oil, divided
- 1/2 cup chopped green onions, ramps or other wild onion
- 4-6 cups (packed) of chopped sorrel
- 3 tablespoons flour
- 1 quart vegetable stock
- 2 tsp egg yolks substitute, such as Ener-G (a protein enriched powder)
- 1/2 cup soy or almond milk
- Melt 3 tablespoons coconut oil in a soup pot over medium heat. Add the mushrooms, green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
- While the onions are cooking, pour the stock into another pot and bring to a simmer.
- Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
- Whisk in the hot stock, stirring constantly. Bring this to a simmer.
- To finish the soup, whisk together the egg substitute and soy milk. Temper the mixture by ladling a little soup into it with one hand, while you whisk the Ener-G/soy milk mix with the other. Repeat this three times. Now start whisking the soup. Pour the hot mixture into the pot with the soup, whisking all the way. Add the final tablespoon of coconut oil. Let this cook — below a simmer — for 5 minutes. Serve at once. Judy serves with crusty whole grain rolls and a fruit and nut salad.