Do you remember going to camp as a kid? To me, it signified that summer was really here. Nowadays, the arrival of summer is heralded by having to turn on the air conditioner full time, saying goodbye to fresh air and hello to noise and a gigantic electric bill. Being an adult sometimes means losing our child-like wonder for many events, so any time I can, I try to find a little fun in life. How about a camp for adults?
This year, treat yourself to Marketing for Romance Writers summer camp. What is MFRW Summer Camp? Marketing for Romance Writers began as a Yahoo group of a dozen authors who wanted to know how to market their books. They shared information and passed it along to other writers. There are nearly 1800 members today. I love this group because it's not about author promotion or advertising, it's writers helping each other.
When: July 12-14
Where: Join MFRW’sYahoo group and you’ll be in the loop for A Taste of Summer Camp
Added bonus: Prizes!
Who can attend: Everybody. You don’t have to be a romance writer. The information given applies to anyone.
More info will be given on the Yahoo loop, so keep your eyes open. The traffic can get heavy, especially during camp, so you might want to set your preference for this group to Daily Digest. I believe this year, camp will be held at Coffee Time Romance, in the Forum section.
Now, for my recipes, soup and salad. Soup doesn't sound terribly appealing during these hot summer months, but this one can be served at room temperature. Both dishes are easy to prepare and make plenty so you can have leftovers for lunch. Enjoy!
Super Summer Soup
¾ cup brown rice (you can use instant but I use leftover regular)
¾ cup water
15 ounce canned cannellini beans, drained and rinsed
Can or frozen green beans
14 ounce canned tomatoes
14 ounce can chicken broth (I just use water and veggie bouillon cubes)
½ cup store bought or homemade basil pesto
Cook rice and water according to directions if using instant rice otherwise, skip this step and add rice at the end. Mix cannellini beans, green beans, tomatoes with juice, broth and pesto. Add rice if using already cooked. Stir. Season to taste with salt, pepper, or your favorite spices. Serve at room temperature.
Tasty Tuna and Bean Salad
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (5 ounce) cans water-packed tuna, drained
1 cup roasted red peppers, chopped (the kind in a jar with liquid)
½ red onion, chopped
½ cup chopped fresh basil
2 tbsp. extra virgin olive oil
Juice of one lemon
Combine all ingredients in a bowl. Season with salt and pepper to taste. Let sit for a few minutes before serving.
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