First Literary Publication in Boobs

Boobs, 2016

Boobs, 2016

I am now a published author! My “Reclaiming My Thorns” story appears in the anthology, Boobs: Women Explore What It Means to Have Breasts, which is now available in paperback.

My story in this anthology, “Reclaiming My Thorns”, is a poignant reminder that ”life, even with thorny challenges, can be beautiful.” (p.177)

Purchase options:

Buy directly from me* (the only way I can receive a royalty!), but only if we can meet in person—or if you don’t mind paying an extra $10-15 in shipping.

If shipping is needed, please purchase through Amazon, Chapters, the publisher: Caitlin Press, or a local bookstore (please request it if not already on a bookshelf).

Copies will be also eventually available at public libraries.

Please look for a copy, with shipping to:

Maggie's Thorny Rose Tattoo

Maggie’s Thorny Rose Tattoo

* If you would like to order through me (so that I can receive a royalty and if you don’t require shipping), please let me know, so that I can place my order with the publisher. I can personalize this copy for you: signed Maggie’s way!

$25 cash, cheque or e-transfer will be great … although I’m also considering creative exchange offers, just because I’m me.

I invite you to read it and share your reflections by writing a book review, either in a Comment below or on one of the Amazon / Chapters websites.

Thank you!

“I can choose what makes me feel normal, even if I can’t always choose what others see!” (p.179)

Enjoy!
<3

Update on book launches:

Please re-visit for future Boobs book events.

Past Events:

2016-06-04—Maggie’s Boobs Book ‘Signing’ Party

Maggie’s Boobs Book ‘Signing’, Poetry Reading & Friends For Life Community Engagement Party is on June 4, 2016. Please email me to receive your Eventbrite invitation.

Maggie's Boobs Book Signing Party Notice

Maggie’s Boobs Book Signing Party Notice

2016-04-29—Official Boobs Book Launch Party

The Official Boobs Book Launch Party is on April 29, 2016. Please RSVP at the Eventbrite link provided at https://www.facebook.com/events/1677791172484141/.

Official Boobs Book Launch Party Invitation

Official Boobs Book Launch Party Invitation

Can’t make the 29th? No worries! I plan to have a personal book launch & ‘signing’ party after this one…details and invitation to come.

Special Dish for the Week: Makowiec Poppy Seed Cake

As part of my Birthday Month celebrations, I bake myself a birthday cake as a Special Dish for the Week:

Makowiec Polish Poppy Seed Cake

Makowiec Polish Poppy Seed Cake

Makowiec Poppy Seed Cake

I use my mother’s recipe and find some ready made poppy seed filling in a local ethnic food store.

This dessert is quite sweet, so small portions are advised.

I serve it with loose leaf mint tea, which also cuts the sweetness of the makowiec.

And eating it by candlelight is highly advised simply for the ambiance factor.

Makowiec Polish Poppy Seed Cake Ingredients

Makowiec Polish Poppy Seed Cake Ingredients

The ingredients include:

  • 3 cups flour
  • 1 cup sugar
  • pinch of salt
  • 1-2 tsp baking powder
  • 2 egg yolks
  • 1/2 lb butter (soft)
  • 1 tbsp sour cream (or plain Greek yogurt)
  • 1 can of poppy seed filling, prepared with honey, raisins and candied orange peel (called “bakalie” in Polish)

I mix together the dry ingredients first, and add the liquid ingredients next (leaving the poppy seed filling for later). I kneed the shortbread-type pastry and divide it into 2 portions, refrigerating one portion for about 20 minutes.

Makowiec Polish Poppy Seed Cake Dish

Makowiec Polish Poppy Seed Cake Dish

I grease a pan adding a dusting of flour or breadcrumbs to avoid the bottom pastry from sticking to the pan.

I press the one half portion of the pastry evenly on the bottom of the baking dish, piercing it with a fork.

I bake this layer at 350oF for 10 minutes.

When partially baked, I spread the poppy seed filling evenly on the bottom crust.

I use a large grater to crumble the now chilled 2nd pastry portion on the top in an even layer.

I return the full cake to the oven and bake it at 350oF for 20-30 min until golden brown on the surface.

Special Dish for the Week: Birthday Month Dinner

This Special Dish for the Week is one of the many celebrations that I invent this year to commemorate my life, including my:

Birthday Month Dinner

Birthday Dinner Menu 2016

Birthday Dinner Menu 2016

Charcuterie Board

Charcuterie Board

I invite a friend to share in some of my favourite dishes, which in this dinner turn into a Polish-German-African fusion.

I start with a charcuterie board consisting of homemade fermented pickles, Austrian schinkenspeck, and Winnipeg sausage (“kielbasa”).

My friend supplies a lovely Pinot Gris white wine from BC’s / Lillooet Fort Berens Estate Winery, and we begin toasting the meal…and well, me!

Charcuterie Board Table

Charcuterie Board Table

Fig and Green Peppercorn Soup

Fig and Green Peppercorn Soup

For second course, I serve Fig and Green Peppercorn Soup, which my French-speaking German friend introduced to me to during my Book Writing Tour 2013. The soup is once more a hit, with its flavourful and texture combination of sweet, savoury, gritty and creamy.

My guest and I agree that a few more peppercorns would have balanced the sweetness of the figs with spice a little better. My conversion from European grams North American millilitres is not so precise unfortunately. It is still delicious with the licorice flavour.

Fig and Green Peppercorn Soup Table

Fig and Green Peppercorn Soup Table

Butternut Squash Tagine

Butternut Squash Tagine

The main course likewise is a lovely combination of spicy and sweet, in the Butternut Squash Tagine.

Having made previous tagines with chickpeas and zucchini, I return to the original recipe of squash for this dish and “Maggify” it again with shittake mushrooms.

As usual, I garnish my plates with a little greens, such as cilantro, for added colour, flavour, and nutrition.

We pair this dish with the Meritage red wine from BC’s / Lillooet Fort Berens Estate Winery, which my friend also supplies.

Butternut Squash Tagine Table

Butternut Squash Tagine Table

Makowiec Polish Poppy Seed Cake

Makowiec Polish Poppy Seed Cake

For dessert, I bake a Polish poppy seed cake (“makowiec”), which is my friend’s favourite, and as I like it too, I stretch myself once more into baking (typically not my forte, unlike cooking). It is deliciously sweet. Some Polish loose leaf mint tea goes very well with it.

And in the Polish tradition of celebrating every occasion with flowers, I shower myself with my favourites: gerberas, and my friend showers me with these unique looking purplish flowers.

Birthday Flowers

Birthday Flowers