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October 27, 2008



I am back :-) did you miss me?



I'm so late to the party, but I was at work. Better late than never, right? I brought some mini-crabcakes. I haven't had a chance to read through the posts yet, so I don't know if someone else brought the same dish. Well, the more the merrier, especially when it comes to food. ;)

Juanita Stender

MMMMMMMM thank you Barbara for the wonderful fruit tray. These goblets are so beautiful Julie and they make any drink taste that much better. The music is fantastic. I love a great beat and can't sit still. The food is delicious. The company delightful and the scenery is the best eye candy I have ever seen.

Mary Bullock

Hey I am back. Got another recipe for yall girls. But please don't tell my husband or his family... I will be cut out of the family. It is his grandmother's secret recipe. So Shuushhh!

Sweet Potatoe Pie: Makes 4 Pies

4 lg Sweet Potatoes
1 sm. Can of Carnation Milk (Grandmother's orders no substitution lol)
4 tablespoons of Allspice
4 cups of white sugar
4 lg. eggs
2 sticks of butter or margerine
dash of salt

Peel and boil potatoes, add salt while boiling. Drain Potatoes well, add butter while potatoes are still hot(best to cut into small chunks. Both potatoes and butter) Mash all ingredients, add sugar and Allspice. In separate bowl beat eggs and milk together and add to potatoe mix, make sure to mix well. Pour into unbaked pie shells and cook in a slow oven 200-250 degrees for at least 1 hr or untill pies are firm. (note if a 9" pie shell, cook in slow oven 200-250 degrees for abt 1 1/2 hr or untill done)

JoAnn Smith Ainsworth

Congratulations, Julie! We had our dreams when a half dozen years ago we were practicing how to pitch our story ideas to editors at the SFA-RWA meeting. I'm finishing the galley proof for a March 31, 2009, trade paperback release of OUT OF THE DARK, a medieval romance with a touch of paranormal and a lot of suspense. Its pre-quel, MATILDA'S SONG, was e-released 9/16. We're examples of 'follow your dream'. Don't give up. It's sweet to savor publication. There's no recipe to follow like those on your blog today. We each must find our own pathway to success. My hearty congratulations to you on finding your unique path.

JoAnn (www.joannsmithainsworth.com)

Julie Anne Long

Hey, Joann -- so nice to see you here!! Did you help yourself to a LNOL cocktail? Have you selected your cyber waiter?? LOL. I do have to clarify something for you, though: I'd already sold two books to Warner before I ever heard of or joined RWA! LOL. So I never pitched anything to any editors at RWA conferences -- I submitted to Warner through an agent -- the story of how that all happened is on my website. I was woefully ignorant about ALL aspects of publishing -- I don't recommend that!! LOL. But I do remember that SF RWA pitch meeting you're talking about -- I only went to keep a friend company that day, as I was already published --and I remember marveling at how creative everyone was and how good the ideas seemed. I sold the first book I ever wrote, but the path to publication is very different for everyone, and the trajectory of most people's careers is seldom, um smooth. LOL. *I'm* having a blast, and I'm delighted to congratulate you on your sale!! :)

Kathy K

Well, dinner's done but no family yet... so I can sit back and relax on the lovely, very comfortable couches and watch... mmmm, mmmm, mmmm... I do love to watch our waiters do their jobs!

Julie Anne Long

Stacy! Thanks for the congratulations!! :) I'm so glad you could come, and you'll notice as you scroll through the posts that anything involving both cheesecake and chocolate is a very, very welcome addition to the party!! LOL. Have you chosen a waiter to serve you??
Beverly, that slow-cooker pork roast sounds fabulous -- the sweetness of the jam and carrots and the tender pork -- MAN. I truly do hope I get a slow cooker for Christmas. LOL. I may or may not get around to getting one for myself any time soon. :)

Lareign!! So happy to see you here!! How the heck are you? How's the weather in your neck of the woods? I figured a barn-cat lover would appeal to you. ;) Try a LIKE NO OTHER LOVER cocktail -- it's pink, sparkly, and makes you feel like your best-ever memory does. ;) Thoughtful of you to bring your cats -- perhaps you and Ethan can set up a cat play date when the party draws to a close. You're usually great at Wal Mart sightings of my books. LOL. see any lately in your neck of the woods??

Mary, I'm so glad you got and really enjoyed your copy of POP!! My favorite compliment involves people staying up late to read my books. :) (Mary won a copy of POP by being one of the first 50 people to post a LNOL widget on her site!) I'm glad you posted your recipe here, because it looks like a good one, and there are some FABULOUS recipes posted today!! Do come on in and ask your cyber-waiter -- you did choose one? -- to fetch you the drink of your choice!! Red Rudolph's have proved very, very popular today. ;)

Julie Anne Long

Yay, Diana! So glad you could make it! :) Crabcakes are always popular -- did you choose a waiter? I'm partial to Seth, who I've kept on the hop all day long, but Harry is very entertaining from what I hear, and Stephan does a mean salsa. ;)

OK, it's time to choose another winner...of our final set of four books (we still have the earrings to go)....and according to the magic Excel Macro, the winner is....


She wins signed books by Julia Quinn, Toni Blake, Sylvia Day and moi!!

Everyone say WOO HOO for Laura!!

Laura was here this morning so I don't if she's still hanging out, perhaps half-asleep on one of those big velvet couches -- maybe we can send a waiter to go look for her?? :) But Laura, if you're around, send a note to me at Julie@julieannelong.com with your address so we can make sure you get your books! ;)

Mary Bullock

When I received it in the mail yesterday, my husband said "Oh great, sandwiches tonight" But I did stop reading long enough to fix dinner, but it was a quick one. My family hates it when I get a new book lol
Kevin is my waiter tonight.


Hi....my waiter is Seth....love that Irish lilt. And my contribution to the meal is a platter of individual portions of Baked Salmon....Wash and dry salmon fillets. Cut into portion size (about the size of the palm of your hand). Working with each piece separately, brush all over with olive oil and place skin side down on a piece of aluminum foil large enough to fold over on sides and top. Sprinkle with lemon pepper seasoning, then place a few pieces of fresh dill on each portion. Put a slice of an Orange on each portion. Wrap each portion and place on a preheated cookie sheet. Bake at 400 degrees for 20 to 25 minutes or until the salmon flakes with a fork. Enjoy....

Posted by: RubyD | October 28, 2008 at 11:14 AM

Kathy K

Yum... crabcakes!

Oh and a big CONGRATULATIONS Laura! Whoo hoo!

Mary... huh, gonna have to tell my DH that he's not the only one that has to *make do* when I got sitting down and reading LNOL. *grin*

Mary Bullock

Here you go ladies...

Cookies and Cream Cheesecake
2 1/2 cups plus 1/2 cup crushed chocolate creme sandwich cookies, divided.
2 tablesspons butter or margarine softened
24 ounces cream cheese, softened
1 cupl pluse 1/2 cup sugar divided
3 eggs
1 cup whipping cream
2 teaspoons vanilla extract
1 cup sour cream

Preheat oven to 325 degrees F. Mix 2 1/2 cups cookie crumbs and 2 tablespoons butter in a sm. bowl with a fork. Press into bottom and up sides of a 10" springform pan. Freeze abt 15 mins.

While freezing pan, beat cream cheese and 1 cup sugar in lg bowl until fluffy(2-3 mins), Beat in eggs 1 at a time. Add crem and vanilla, make sure to mix well. Pour into crust.

Place cheesecake on top rake of oven, Fill and 8 x 8 pan with water place on the bottom rack, Bake cake until the center is done, abt 50 mins.

Mix sour cream and the rest of the sugar, Stir until it desolves, spread over cake, place cake back into oven until the sour cream is set, sprinkle remaining crumbs on the top

Mary Bullock

Forgot to say make sure the oven is turned off, when u place it back into the oven.. Sorry

Julie Anne Long

You girls are making me laugh!! Kathy, I have a feeling there are all kinds of bodies sprawled on those velvet sofas right now! Who's that snoring?? :) Hee! I think Elvis Costello is tuning up in the rock n' roll lounge for an acoustic set, bless his heart. Mary, you cracked me up -- sandwiches for dinner! Books are wonderful that way -- and I particularly love a book you can disappear into, that makes you lose track of time. I get that way when I'm writing sometimes -- I sit down to type, and when I look up it's like four or five hours later, and I barely notice time passing.

Ruby, I'm glad you're posting here!! YUM on the salmon recipe -- I adore salmon, and with orange and dill, and simply cooked -- man, that's probably fabulous. We're sharing Seth, btw, and I do hope he's seeing to your every comfort. ;)


Hello everyone

Im sneaking back in since I am at work. I really do like Stefan waiting on me


Delighted to be here! I brought some coffee and Red Velvet Cake to share.


Here is something substantial for all the sprawled bodies.

Marinated Pork Dish (cochinita pibil)

The marinade ingredients:

1/2 cup orange juice, fresh squeezed or store bought O.J. is fine
1/2 cup lime juice, fresh
7 black peppercorn
2 cloves of garlic
1 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic salt
Red Achiote Condimented--The package I buy comes in paste of 3.5oz. I use half the package, about 3 tablespoons.

Put all ingredients in a blender to create a sauce/marinade. The liquid will be loose but a brick sort of color.

Marinade about 2lbs of pork butt or pork cushion tritip for about an hr in fridge. You do not need to marinade if you are pressed for time. The meat itself will need to cook in the oven from anywhere between 2 1/2-4 hrs depending on the cut of the meat.

After meat has marinaded for 1 hr, no more than that, line a deep oven dish with banana leaves. Line the bottom and the sides making sure that the leaves hang over the sides enough to cover back to the top. Place meat and marinade juices on top of banana leaves. Arrange meat on single layer an cover back up with the banana leaves. Place foil on top to keep the steam in.
Bake in a 350 degree oven until meat is tender. I usually check the meat for seasonings after 2hrs. If salt is needed I use garlic salt to season.

You can eat it just as is with side dishes. We shred the meat and use it to make tacos out of it.

Mary Bullock

So girls, we have ate, drank, danced the day/night away and not to mention strained our eyes looking at the "gentlemen", now we are only good for one thing .... reading! Ok, maybe 2 things.( ;P)

I know I plan on buying the book ASP. I had fun, and thanks again for the recipes and humor throughout the day. Take Care and God Bless. Mary

Julie Anne Long

Mary, nighty night, and thanks so much for coming and sharing the recipes and helping me to celebrate LNOL's release!! It was a pleasure to have you here! Make sure you take your commemorative crystal goblet with you, as well as the group photo the waiters have so kindly posed for so you can all take memories of them away with you. :)

Trish! Welcome to the party!! Thanks so much for comihng, and helping me to celebrate LIKE NO OTHER LOVER' release!!! Have you selected your cyber waiter?? They'll be delighted to welcome a fresh face! Hee! Have any drink you like -- I look around this place, and I notice champagne is popular, along with that LNOL cocktail, so you might try one of those. ;)

Good heavens, Yasmin! That recipe sounds fantastic. Tender, spicy pork -- I bet you can use it in lots of different ways and in lots of different dishes.

Mary Danielson

Thanks for the invite, Julie - what a great party!

Hmm...I may have to go with the chocolate theme and some Black Forest Cake to the mix! There's nothing better than a mix of whipped cream, chocolate, and cherries...unless, of course, you add that wicked cyber-waiter Harry into the mix! ;)


Julie, nope, haven't seen LDOL around here. I went to the bookstore Friday, and Target yesterday, and no sign of it at either place. We just got a Target, and I adore it. I had missed it since moving to the heart of Wal-Mart country.

I'm fine and dandy enough. Weather is cold and getting colder, which means I turn on the space heater and the cats get really close to it and hog it. I think Lola's practically singed her fur a few times.


Julie....thank you for pointing me to the right page....don't know how I missed it....just brought my favorite Baklava (I get it at our local Greek Festival in Tulsa). All the festivities are great today....love the recipe exchange...thank you for the party :)


What a party ty Julie this was lots of fun congratulations winners :)



One last recipe :-)

Halloween Pumpkin Spice Cookies

Makes about 6 1/2 dozen cookies

* 4 3/4 cups all-purpose flour
* 2 tablespoons baking soda
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup molasses
* Royal Icing
* Paste or gel food coloring


1. Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition.

3. Turn off mixer. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.

4. Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.

5. Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

6. When completely cool, decorate with royal icing mixed with desired food coloring.


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