My name is Clarice, but most people, call me ReCe. I'm a happily married USAF spouse, mother to 3 girls, and an older sister to many....Here is my blog and here are some of my candy filled thoughts, lol

Thursday, February 14, 2013

Interview with, 'Don't Fear The Reaper' author Michelle Muto

Description: Haunted by memories of her murdered twin, Keely Morrison is convinced suicide is her only ticket to eternal peace. 

But in death, she discovers the afterlife is nothing like she expected. Instead of peaceful oblivion or a joyful reunion with her sister, Keely is trapped in a netherworld on Earth with only a bounty-hunting reaper and a sarcastic demon to show her the ropes.

When the demon offers Keely her ultimate temptation--revenge on her sister's killer--she must determine who she can trust. Because, as Keely soon learns, the reaper and demon have been keeping secrets and she fears the worst is true--that her every decision changes how, and with whom, she spends eternity. 

Sounds like it's going to be good right? It's my pleasure to have Michelle visit my blog and tell us more about herself, give tips about publishing, writing, and how she balances family time. 

Ten Questions 

1. When did you first realize you wanted to be a writer?

I think I was ten. At least, that’s when I started writing short stories about school, magic, animals, and kingdoms complete with dragons. 

2. How long does it take you to write a book?

It really depends on the book. But, I also tend to obsess. I work up character sheets, plots, do research. It can be anywhere from 4-9 months.

3. What do you think makes a great story?

I’d say it’s the characters and how I can relate to them and their world and how interested I am about  the predicament they’re in.

4. What is your work schedule like when you're writing?

I live at the keyboard. I don’t have a set schedule, although I admit that I could probably use one. It might help me write faster.

5. How do you balance family and writing?

Sad to say, I sometimes don’t. I think that’s the curse of a lot of writers. There are days when I don’t seem to have a lot of time for hubby and the dogs. I do try to make up for it between chapters, drafts, or revisions. 

6. How many books have you written? Which is your favorite?

I’ve written four. My favorite is usually the one I’m working on at the time.

7. Are your characters based on anyone you know?

Never. Well, except one. There’s a character in The Book of Lost Souls named Devlin. He’s the pet of a teen witch, a dog breed known as a Beezlepup. Devlin is heavily based on my own dog, Ronan, aka The Ronanator.  

8.  How hard is it to get published?

Hard, if you take it seriously and treat it like a business. I wear a lot of hats: writer, accountant, marketer, geek, and pseudo employer when it comes to hiring cover artists and editing services. 

9.  Do you have any suggestions to help aspiring writers better themselves and their craft? If so, what are they?

Write. A lot. Read books on writing. Always strive to improve your craft. Surround yourself with good beta readers and crit partners. Listen to them. 

10. For an aspiring writer what do you feel are certain do's and don’ts for getting their material published?

Do: Be professional and courteous.
Do: Make sure your story is in the best shape it can be.
Don’t: Randomly query an agent or book reviewer. Find out their likes, preferences, and requirements.
Don’t: Give up. Not if you’re truly passionate about writing. 

Thanks for stopping by and please enter below for a chance to win a copy of her latest book! 

Where to buy: 

Michelle Muto lives in northeast Georgia with her husband and two dogs. She loves changes of season, dogs, and all things geeky. Currently, she’s hard at work on her next book.

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Saturday, February 2, 2013

Blog Challenge: Team 1

Cooking down the days until our Airman gets back!

Are you guys ready for some football???

I don't really watch the Super Bowl for the game, I watch it mainly for the commercials, and for the food that is sure to be at any Super Bowl gathering, lol.

So this challenge for Team 1 was preparing Super Bowl food battle fest!

P.S. If anyone is wondering why there is one lonely hot dog in the background, it's because I forgot to get the hot dogs...Wienie FAIL on my part.

I'd like to thank Bobby Deen for this spectacular recipe. We prepared the buffalo wing sauce using his mamma, Paula Deen's recipe though. Yum, yum, and yum!

For the creamy dip, they didn't use the Roquefort cheese or the white wine vinegar. They also added 2 tablespoons of milk to help with the consistency, but it turned out great.

And for the wings buffalo sauce, instead of honey, they used half a stick of bur-ter, lol and a half a cup of Louisiana hot sauce.


  • ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • tablespoons mayonnaise
  • tablespoons chopped scallions
  • teaspoon kosher salt
  • teaspoon freshly ground pepper
  • teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed

    • Nonstick cooking spray, for greasing
    • 12 chicken wings (about 3 1/2 pounds), disjointed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup hot sauce
    • 1/4 cup honey
    • Celery and carrot sticks, for serving


    Preheat the oven to 450 degrees F. 

    For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurtmayonnaisescallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours. 

    For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes. 

    Preheat the broiler. 

    Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks.

    There was no mishaps in the kitchen today...It seems like this team is ready to flour up the kitchen by tackling some dough for their next challenge!

    Up next for Team 2...Valentine's day treats! Woo-hoo!

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