ARC’S AVAILABLE TO BOOK BLOGGERS UPON REQUEST.

Advertisements

38 Phrases coined by Shakespeare that you never knew

anita rodgers mystery writer

Some writers are just timeless. Shakespeare is probably one of the most timeless of them all. Don’t believe me? Following are common phrases that we ALL use, even today – that came from the Bard himself.

For goodness sake

Neither here not there

Mum’s the word

Eaten out of house and home

Knock knock! Who’s there?

All’s well that ends well

With bated breath

A wild goose chase

Too much of a good thing

A heart of gold

Such stuff as dreams are made on

Fashionable

What the dickens

Lie low

Dead as a doornail

Not slept one wink

Foregone conclusion

The world’s mine oyster

In stitches

Naked truth

Send him packing

Vanish into thin air

in a pickle

Own flesh and blood

too much of a good thing

Truth will out

Eaten (you) out of house and home

Had you in stitches over a joke.

Give the devil his due

A sorry sight

There’s method in my madness

Salad days

Wear your heart on your sleeve

Spotless reputation

Full circle

There’s the rub

All of a sudden

Come what may

So, the next time you utter one of these phrases, be sure to thank the Bard for it. 😉

Holy Barbecue, Batman – Scotti’s Potato Salad and Cupcake Recipe

Since we’re heading into a serious eating holiday weekend, Scotti thought she’d share a couple of barbecue worthy recipes:

Scotti’s Old Fashioned Potato Salad

Ingredients

5-7 large Russet potatoes

½ cup chopped celery

½ cup chopped sweet onion

½  cup chopped dill pickle

¼  teaspoon paprika

¼ cup of chopped red or green bell pepper

1 tablespoon prepared mustard

½ – 2/3 cup mayonnaise

1/3 cup dill pickle juice

2-3 cloves of fresh garlic chopped

Salt & pepper to taste

Directions

Bring a large pot of salted water to a boil. Add whole potatoes and chopped garlic – cook until tender but still firm, about 20 minutes. Drain, cool, peel and chop. (You can discard the garlic or leave it in, your choice).

In a large bowl, combine the potatoes, celery, onion, dill pickle, and bell pepper. In a separate bowl, mix the mayo, dill pickle juice, mustard, and salt and pepper. Blend mayo mixture until it is slightly runny and well incorporated. Pour mayo mixture over potato mixture and fold well so that potatoes are well coated. Sprinkle with paprika, then refrigerate until chilled (at least two hours). Serve with your favorite barbecue dishes.

Scotti’s Sourcreme Chocolate Cupcakes

Ingredients:

½ C boiling water

¼ C butter

1 C granulated sugar

¼ C unsweetened cocoa powder

1½ C all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp soda

1 egg, beaten

½ C sour cream

1 tsp vanilla extract

1 tsp black cherry extract

Directions:

In a mixing bowl, combine boiling water, butter, sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.

In another bowl, combine the flour, salt, baking powder, and baking soda.

In a small bowl, whisk together the egg, sour cream, vanilla, cherry extract.

Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture until fully integrated but don’t over-mix. Fill greased and lightly floured cupcake cups about 2/3 full. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Cool for 5-10 minutes, then remove from the pan and cool completely before icing with your favorite frosting.

Stay safe, eat some good food, and have a great weekend.

Annie

   Coffee & Crimewhere cooking and crime come together.