Search Results for: A Sacrificial Matter

A Sacrificial Matter by Ilona Fridl

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A Sacrificial Matter by Ilona Fridl
Publisher: The Wild Rose Press
Genre: Historical (1920s), Suspense/Mystery
Length: Short Story (84 pgs)
Rating: 4 stars
Reviewed by Fern

Further, you ought to keep in mind that only the men are viagra 25mg prix said to be facing a number of sexual issues. How can we naturally normalize the alkaline condition of the body particularly if buy viagra discount saliva and urine pH time after time are less than 6.6. Here, important information has been mentioned that make ED treatment convenient and easy: Kamagra Jelly It is a semi liquid version of the normal viagra stores in canada ll that is available. viagra, as it is also known, can be a devastating problem that affects a man’s self-confidence, his self-image, and his intimate relationships. It cheap levitra is true that there are drugs that are manufactured using the same proprietary formulas and active ingredients as name brand drugs after a company’s patent, and exclusive right to manufacture that drug, has run out. A naked man in a graveyard… Detectives Amos and Sarah Darcy have dealt with quite a few unusual mysteries, but who cut down the naked man in the graveyard with a broadsword at midnight? When Sheriff Sam Lindsey calls on them to help solve the murder, Sarah risks her life to go undercover into a world of spiritualism and crime to find the murderer and the motive.

Amos and Sarah Darcy are called in by the local sheriff to help investigate a very strange death. Who on earth would kill a man with a broadsword and leave the body in a graveyard?

This is a really interesting book that captured my attention in the first few pages and didn’t let go. I haven’t read anything previously by this author and that is certainly my loss. Despite some old-fashioned language (which was a delightful surprise and lent the book an air of authenticity seeing as the time period is the 1920s) I caught on to almost everything very quickly and soon found myself completely involved in the story and Amos and Sarah in particular. The author has clearly gone to a lot of work and effort to make the setting and backdrop of her world authentic – like comments on how their brand new Oldsmobile was Amos’ pride and joy and Sarah had only just been “allowed” to drive it alone recently, or how they called a tape measure a “tape rule”, small things like this which made me pause, but I could quickly and easily understand what it meant. This is one of those few times jarring me during reading is welcome – it reminded me this story was set in the past and really gave it an air of a old-style mystery and greatly enhanced my enjoyment of the story.

I believe that this is not the first book with Amos and Sarah Darcy in it. Their relationship is already solidly formed and they are married and share a child. It’s clear they’ve been doing their detective work for quite some time. Despite this I entered this book cold (having never read anything by this author or about these characters before) and at no stage did I feel like I was left behind or lacking in back story. I admit to being incredibly curious about Amos and Sarah – I’d love to read more work about them when they first met, or the start of their relationship – but this actually proves to me just how well the story is written. I’m curious, wanting to know more. I’m not feeling as if I’ve been dropped in the middle of a story and world I don’t comprehend, it’s not a lost feeling – just an excitement to find a new author’s voice and characters I really enjoy. And that was a great pleasure for me.

While the plot and mystery was interesting, it wasn’t overly complex. There was a small hint of the occult/paranormal in that the murder had a few ritualistic items surrounding it. I enjoyed the interactions between the characters and found myself picking up the clues as the plot progressed. Readers who like deeply complex, multi-layered plots might find this one a bit light, but I personally found it satisfying when coupled with the interesting characters, the older style of background (the older speech patterns, older investigative patterns etc) and found this short story quite engaging and satisfying. While the love and affection between Amos and Sarah is obvious, they’re a well-settled character and the time setting doesn’t lend itself to any outrageous, outward shows of that love and affection. I’d happily recommend this story to my friends and just as easily my mother or grandmother. It’s a timeless classic style of mystery and an author I certainly plan to keep an eye out for. Recommended.

How to Handle Negative Criticism by L.T. Getty – Guest Blog and Giveaway

This post is part of a virtual book tour organized by Goddess Fish Promotions. L.T. Getty will be awarding a $25 GC, of the winner’s choice, to an online bookseller to a randomly drawn winner via rafflecopter during the tour. Click on the tour banner to see the other stops on the tour.

How to Handle Negative Criticism

Spoiler Alert: I’m not a perfect author.

I’ve also had personal experience dealing with authors who didn’t like my reviews of their books. Personally I think that the author/reviewer dynamic is that unless there’s other circumstances, my response as the author should be along the lines of, “Thank you for the honest review” unless I’m being asked to comment specifically about a common criticism multiple people have pointed out.

Talking about what you’ve read or watched is natural, and should be encouraged. I think “he who dares not offend cannot be honest”, so while I’ll be the first to admit I try my best, it is disheartening to find out that someone didn’t like what I did.

Before you let the crippling imposter syndrome or perfectionism control your work output, recognize the difference between objective and subjective criticism. Objective means that the criticism comes from the object – I made a technical error (someone’s eye color flip flops) or I’m inconsistent of spelling, switching back and forth from American to Canadian. This includes grammatical errors, or saying that Toronto is North of Edmonton. I don’t have a leg to stand on if I mess something up and there’s no good reason as to why. So even if I go over it again and again and there’s a typo that ends up in the final product but it didn’t happen on my end, the reviewer is right to comment on it.

Subjective means that it’s someone’s opinion. This could mean that the reader didn’t like the direction I took the story, or they didn’t like a choice I made about the voice or what I chose to focus on. It’s important to remember that not everyone will like what you do. Sometimes there’s reason for it, say, you cussed too much for their liking. Other times there’s nothing you can do to make someone like your work. If you write something with unicorns and rainbows, and the reader wants grit and grime, it doesn’t matter that the genre and plot is something that they’d otherwise go for.

Ask yourself if the person’s concerns are legitimate for your genre. If you’re in a writer group and someone is trying to criticize the genre as a whole, I would probably take this person’s criticisms to heart the least.

Let’s say you wrote a romance novel and placed it in a space-opera setting. You may expect the member in your group who only likes hard, military science fiction to not give the best feedback for what you’re trying to achieve, but it can sting if another romance writer also didn’t care for it. However, do a bit of digging, and we find out that author who was lukewarm at best was more familiar with the romance tropes really only enjoys contemporary or historical romance, or you went for spicy when the other person prefers sweet.

On a side note, don’t let anyone trash the genre you like to write. They may have some valid points here or there, as the rules of spelling and grammar apply to everyone. It’s not up to you to prove that Genre X can’t be real literature. You do that with your work, if that’s your goal.

But let’s pretend you did your homework and you got the right person. You submitted your book for review to someone who gave glowing praise to a book like yours. Let’s pretend this was the response:

I like heroic fantasy, the reviewer says. I like high fantasy, low fantasy, urban fantasy, science fantasy, just about any sort of fantasy. Just not yours.

This is the sort of person whose feedback I would take more seriously, but again there’s subjectivity to the person, and you don’t necessarily know if they’re in a bad mood, or perhaps they just read something amazing, so everything they are trying feels inferior.

When you enter the world of letting your book out into the world, then you’re no longer competing with your local writer’s group. Imagine if I won a local pie baking competition, and now instead of competing at a mid level, I went right to the world championships. I’m not saying my pie is bad by any stretch, but odds are, I’m dealing with other people who have spent years perfecting their craft. Imagine I left, disheartened that my pies were no good, to run into an elderly lady selling pies. “Sure,” I say to myself, “I embarrassed myself and am the absolute worst. I’m never going to make a pie again.” Turns out, it’s not the professionals, but this woman no one’s heard of who makes the best pie. She laughs, and tells me a few of her personal secrets, and off she goes. I didn’t even catch her name. Returning home, I use her tips and tricks, and the next time I make a pie, I found out little things I could have improved on. I didn’t realize my previous flaws, and I got better.

The same people who will pick up my book are going to compare me to people who sell better and who have more education, resources, or something else like life experience, that grants them an edge. The reader doesn’t care about my tragic back story with my rolling pin, or that one of the guys who placed made his assistant do all the work. There’s so much good pie, why should they have mine? If I make the best blueberry pie, if the person with a fork doesn’t like blueberry, they aren’t going to like it. If they have a sweet tooth and I intentionally go easy on the sugar, they won’t prefer it. Did they really want pie, or is what they’re really after cake?

It’s a natural thing to want to defend yourself and your work. I say let reviewers have their opinions. They’re judging the end product, not you. Thank them, and if you’re to get anything out of the exchange, try to improve your skill in story telling for the next book. Ultimately, it’s your work that will speak for itself.

Koth’s life was decided for him since before he was born, for his ability to heal wounds by touch is rare even among his people. When an attempted kidnapping turns to sacrificial murder, he embraces vengeance and the sword. As he journeys far from his small isolated village in the north, he learns the truth as to why his bloodline is targeted by strange magic, in a world still rebuilding from a time when dark sorcerers didn’t bother with secrecy.

Koth thinks his quest is straightforward enough–find the men responsible, and kill them–and any who aid them. He will soon learn that those who have both privilege and power, there are few things they lack–and in the pursuit of godhood, their allies can prove even more sinister as mere mortals seek to advent empires and dynasties.

Enjoy an Excerpt

“Something’s wrong,” Una said. “Koth, wait here.”

“Why?” If there was a problem, she should be waiting outside for him.
He sensed inside, his aunt’s thoughts remained hidden from him. Una shouted, and he ran inside the building. He thought there were lights on inside, but he saw no candles.

The tea house was very dark, and he felt a sudden dread—he wanted to leave. Baro barked from the outside. ~Una!~ he thought, before something hit his neck.

He knew at once it was a poison dart, and ripping it out he tried to smell what it was. Seeing metal reflect moonlight and he moved his hand, his skin cut. Moving instinctively out of the way, his next reaction was to purge the toxin that coursed through his body and tried to understand the wound. It was mostly his forearm, deep but he could still use it, the bone unaffected. He’d do a better healing later. He focused on something not unlike a burn before going for the knife at his hip. Striking 85 in the next liquid motion, Koth realized he was attacking his aunt.

She grabbed onto his injured flesh and seared it, destroying, weakening the sinew and the cartilage and causing it to age and die, following up the bloodstream, to find the heart and kill. Koth tried to brace; he couldn’t heal and keep her at bay. He was physically stronger and much heavier, but she was weakening his muscles. He tried to wrench the knife from her.

He knocked the blade to the ground then tried to lock minds with her to find nothing short of blinding pain take him over, wrestling him to the ground and making him drop his knife. She took the dagger and when he tried to force himself up, a familiar sense washed over him. Magic, but not coming from Una.

“Do not kill him yet,” Yeshbel said, “we will bleed him first.”

About the AuthorL.T. Getty is a rural paramedic from Manitoba. She enjoys writing science fiction and fantasy and generally being creative.

Website | Goodreads

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The Gourmet Gangster by Marcia Rosen and Jory Rosen – Spotlight and Giveaway

This post is part of a virtual book tour organized by Goddess Fish Promotions. Marcia Rosen & Jory Rosen will be awarding a $50 Amazon or Barnes and Noble GC to a randomly drawn winner via rafflecopter during the tour. Click on the tour banner to see the other stops on the tour.

Buy the book for only $0.99 at Amazon.

A Note from the Author

The mysteries are malicious. The recipes are delicious. John Klopfenstein, Criminal Defense Attorney ~ Carmel/Salinas, California

My son Jory and I had a great time collaborating on this book. I wrote the mysteries and he provided the recipes. Together we created some murderous titles for the recipes and decided which types of food would best fit the various mystery stories.

Some of my stories were influenced by being a gangster’s daughter.

Really. My father was a gangster.

He was a bookie, owned a gambling ‘place’ and when he was ready to move on, he and his partner opened a restaurant and bar at the heart of Main Street in Buffalo, New York.

The head of one of the big crime families lived in Buffalo. Odd as it may seem, Buffalo was home to many members of that family in the middle of the twentieth century. There are books about them, telling who they were and what they controlled—from Buffalo to Niagara Falls.

My father knew some of them, I have been told. He was invited to share their goods, their ill gained fortunes and business opportunities. He always refused, and I’m grateful for his wisdom and choice. For some reason they left him alone to forge his own gains.

He did not have or carry a gun. In fact, even though his wife, my mother (who I once called his gun moll in a story I wrote) could be nasty, he was never unkind to her or me. He was generous, and I learned a lot about generosity through his actions.

My boyfriend at the time, his friends and I would stop in at the restaurant. They would even go on their own, knowing my dad loved to have them visit.

What stories he told them! Ones he wouldn’t tell a daughter, he told them and, eventually, his grandson. Who, of course, told me.

I watched my father as he found his way, lost it and then found it again.

Through it all, I always knew I was loved. How lucky I was!

My two sons, his grandsons, also knew he loved them. They were more than special to him; he adored them.

He loved owning and hanging out at his restaurant, The Spaghetti House, and he enjoyed cooking as much as serving drinks and talking to people.

Some people sat at the bar, others in leather booths where meals were served. Passersby stopped to talk with him. Looking back, I know that, for my father, it was the best of times. Food, friendship and family were at the heart of his life.

Remembering my father, and picturing him at a restaurant he owned is what initially inspired me to write stories that took place in a restaurant. I’m a mystery writer, so they had to be about murder, mayhem and, I thought, a fun bit of madness.

Loving short stories, I decided to write a series of short mysteries, all taking place in a restaurant called Manhattan Shadow.

I’m a New Yorker at heart and have lived there for many years, so New York was perfect as the restaurant’s location and the center of the stories’ criminal organization.

.Zero the Bookie is fashioned after my father. He also appears in my Sleuths Mystery Series along with Dick and Dora Zimmerman, reminiscent of the Thin Man characters.

The idea of adding recipes made good sense, since my father was a chef and the stories were set in a mob-owned restaurant. Then, Level Best Books, our publisher, suggested putting a recipe before each story.

I agreed. “Great idea. My son is a fabulous cook; he can create the recipes. Plus, we’ll give them names to fit the stories.

Indeed, we did. For example, “Chicken Piccata Caper,” “The Sacrificial Lamb,” “The Quiche (Kiss) of Death.” Near the end we added, “A Deadly Delicious Dessert.”

It will perhaps seem strange to some readers that those desserts are ‘donuts,’ but those donuts belong to a very important memory. When my father and mother came to visit us after we moved to Long Island, my father brought along a small donut-making machine.

I wisely disappeared from the anticipated mess.

Oh, how his grandsons loved making the donuts, adding different frostings and sprinkles and devouring them. The three of them had such fun! The experiences of those times have long belonged to my son, Jory. I believe they inspired his joy of cooking.

Here are Jory’s thoughts concerning his love of both cooking and his family ties: “Some of my earliest memories about my grandfather include making donuts with him in the kitchen of our house. I remember his kindness, patience, and love for the process as well as the end result. It gave me a lifetime passion for cooking, and a desire to learn the best techniques. It did, of course, also have the effect of creating a lifetime love affair with donuts (come on, they are nature’s perfect food). As I grew older, there were many shared meals and stories that gave me a true appreciation of my grandfather as a person.

“In my family, today, we truly look forward to our evening meals. I have three kids (2 girls, 9 and 7, and a boy 3); my grandfather would have adored them. What I cook allows my children to get know my grandfather through every bite of the cuisine he created. I hope the recipes in my mother’s books inspire good memories and experiences in others, too.”

As I considered mystery stories for the book, I thought about places familiar to me or where I like to spend time.

The story, “He’s A Dead Duck,” was a reminder of a duck pond we lived near on Long Island, years ago. I loved the idea of creating a story beginning with a duck recipe. “The Chicken Piccata Caper” was the easiest; I always ask Jory to make that delicious recipe for me when I visit.
There’s a story centered in a coffee shop: I meet friends there several times a week to take a writing/computer break.

“Malled to Death” is a result of my seeing a mall at death’s door, most stores gone, when I was back east last year.

Never a dull moment in this entertaining and intriguing collection of underworld stories featuring a mob boss with plenty of axes to grind. Fascinating tales told by a talented author. As an added bonus: delicious recipes for the gourmet mobster in all of us. ~ Lida Sideris, author of the Southern California Mystery series

The Family Business

This is a collection of murder mystery stories linked by two main characters, Poppa and the Boss and at times joined by the Senior Sleuths, Dick and Dora Zimmerman and their friend, Zero the Bookie. How they get involved is often a mystery.

Poppa is head Chef for a successful restaurant, Manhattan Shadow, owned by the Boss, a powerful mobster determined to maintain control and power in his territory.

To refuse to work for him would be considered an insult. Not a good thing for Poppa’s wellbeing.

There are silent implications if one should become disloyal. There are consequences implied one doesn’t want to experience.

In the restaurants private dining room murder is often planned for all sorts of irrational reasons that seem very rational to the Boss: including power, greed, control, revenge and of course money.

The stories Poppa could tell…and does.

But who is he telling?

That’s also part of the mystery.

Of course the Senior Sleuths and Zero know.

Enjoy an Excerpt

Alan D’Angelo didn’t plan to be a mobster.

Hardly anyone grows up thinking that’s the career they want. Also it’s a truth few people grow up unscarred if they’ve been badly and constantly abused. The terrible cruelty of his father sent him to the streets early leaving him with a lifetime of terrible memories played out in haunting nightmares.

Sometimes he woke up in a cold sweat screaming at his father who he hadn’t seen since he was a teenager.

He found companionship on the streets of his neighborhood. Joining a gang made him feel wanted, connected. and most of all it made him fee important as if he mattered, something he’d never felt at home.

All too often, it’s what happened. The gangs became family. It did for him. The Mob Boss early on realized he was a natural leader. Before long the small gang of guys from his neighborhood who were stealing from local stores, grabbing old ladies handbags and taking what they wanted off pushcarts grew, demanding bigger and better opportunities.

Marco was his best pal since grade school. They both quit high school in their junior year and took to controlling the neighborhood with their demands and threats. Marco was over 6 feet tall and 250 lbs., and he would do whatever Alan asked of him.

“We’re taking over this neighborhood Marco and after that further uptown for the really big money. You with me?”

Marco nodded and hugged his friend, who for years had protected him from being bullied. He was more than a little slow and if people made fun of Marco they quickly regretted it. Alan used Marco’s vulnerability to his advantage.

Alan, his mother was Jewish and his father Italian, was just under six feet, good looking, street smart and as mean as they come. He would kick someone who made him mad until they had to be sent to a hospital. Later his anger became more menacing with acts of revenge carried out by Marco.

Some mob leaders were known as shadow kingpins, hiding behind those who carried out their orders. Not Alan D’Angelo. He loved being seen, having people show him respect. It gave him the attention he so desired from his abusive father and a mother too damaged by fear to help him.

Alan became known as The Mob Boss by the time he was in his early twenties. He bullied people, threatened them, and called them humiliating names. Over the years, his power and position grew beyond the neighborhood. His reputation for violence and being vindictive gave him power.

Marco always near by had a 1928 tommy gun in the trunk of his car and carried a Smith and Wesson handgun tucked into his belt.

Meantime, D’Angelo made friends with celebrities, politicians and the police.

“Marco, remember what I told you, money talks. Gives ya power and respect. We got that now. We own them, all of them coming to us for help or money. Anyone betrays us, you know what to do.”

Smiling, Marco stood at the entrance of Manhattan Shadow. There was a red carpet, valet parking and hundreds of lights brightening up the windows and entrance. It had taken many months to remodel the space D’Angelo rented, and spent millions of dollars to build it to his vision of being a showpiece.

***

This was opening night. It had it all: lights, camera, action and positive reviews for it’s elegance and excellent food.

Still, the owners reputation left a bad taste in the mouths of many people.

They would be looking forward to closing night.

The Mob Boss had quite a few people waiting in line for his demise.

Years later the Manhattan Shadow’s lights would go out. There would be real shadows surrounding the cold and empty place where a chef served up gourmet meals and gangsters served up murder.

Here is a deadly delicious recipe from The Gourmet Gangster

Chicken Piccata “Caper”
Cauliflower Rice and Fresh Italian Bread
 

Chicken Piccata is a classic recipe filled with an amazing lemon butter flavor. Place the Piccata over the fresh cauliflower rice (or standard rice, if you prefer) and let the sauce coat the rice for the ideal bite. Use the bread to soak up any extra sauce. The meal is the perfect complement to the crisp, clean taste of the Sauvignon Blanc.

4 skinless and boneless chicken breasts (The thinner the cutlet the better, as it will cook easier and more evenly. If you have thicker breasts, use a meat mallet or rolling pin to pound thin/flatten out.)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper, then dredge in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter. When butter starts again to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add seasoning to taste and return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Wine Pairing: Sauvignon Blanc.

About the Authors:

M. Glenda Rosen is author of a total of ten books including The Gourmet Gangster: Mysteries and Menus by The Family published by Level Best Books. They are also her publisher for The Senior Sleuth Mystery Series, and will be republishing all four books in her Dying To Be Beautiful Mystery Series. She has won several book awards, was founder and owner of a successful marketing and public relations agency for many years, receiving numerous awards for her work with business and professional women. She is a member of Sisters in Crime, LA and Alb.NM, Central Coast Writers and Public Safety Writer’s Association

She currently resides in Carmel, California and can be reached at: MarciagRosen@gmail.com

Books by M. Glenda Rosen (aka Marcia Rosen)
The Gourmet Gangster, Mysteries and Menus by The Family (Marcia and Son Jory Rosen)
The Senior Sleuths Mysteries: Dead In Seat 4-A
The Senior Sleuths Mysteries: Dead In Bed
The Senior Sleuths Mysteries: Dead In THAT Beach House (2020)
Dying To Be Beautiful: Without A Head
Dying To Be Beautiful: Fashion Queen Dying To Be Beautiful: Fake Beauty Dying To Be Beautiful: Fat Free
My Memoir Workbook
The Woman’s Business Therapist:Eliminate the MindBlocks & RoadBlocks to Success

Jory Rosen has been in the advertising and marketing business for over 30 years and is the owner of the J. Rosen Group, a full-service international advertising, branding and direct marketing agency.

For over two decades, Jory Rosen has set the tone for strong, innovative, and successful campaigns, while providing a flexibility and level of personal client service rarely seen in the industry has extensive experience in all areas of advertising, direct response and marketing including sales, production direct mail, email, web, TV, radio, alternative media and more. In addition, with over 150 campaigns under the belt, there is a strong track record of success.

Jory’s passions are his family, cooking and wine. Jory worked as a cooking demonstrator for many years in NYC and now takes the show on the road by doing cooking demonstrations for his kid’s schools and classrooms. He often cooks meals with his kids and loves seeing their reactions to new recipes and meals.

They live in Los Angeles, California.

J.Rosen Group

Joryla@gmail.com

Buy the book for only $0.99 at Amazon.

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