An animation professional known for her desire to give forward to pros and fans alike, Shannon has expanded her reach to writing prose, and showcasing those authors as well. Read interviews and guest posts from INFINITE HOUSE OF BOOKS, plus Shannon's own content.
Looking for new, short serial fiction delivered in small bites and readable at your pace? Site administrator Shannon Muir is experimenting with using Wattpad as a platform for short fiction instead of the blog. Here are her thoughts about creating new character, Doonah Cross.
“Doonah Cross is a new experiment for me, not just in terms of storytelling, but the type of character I wrote about. I’ve written younger characters, but they’ve often been young professionals. Doonah is more of an artistic type, and more of a character that lives in an urban arts district versus a small town community. After research, Wattpad seemed the best way to reach a large mobile readership that might find interest in these serialized stories.”
A regular schedule for the installments has not yet been established, but you can get a look at Wattpad and see what’s there now.
The SHANNON MUIR’S INFINITE HOUSE OF BOOKS column on Mondays and Wednesdays is a place at Shannon Muir’s author website showcasing books from a variety of fiction genres, with an emphasis on interviews and guest posts from other authors. One thing Shannon firmly believes in for readers not only to learn about new books available, but about those who craft the tales behind them. As its name implies, SHANNON MUIR’S INFINITE HOUSE OF BOOKS weekly column features writers from all genres of fiction who want their potential audience to get to know them, and their works, better.
Today, we look at THE CROWN OF STONES.
DISCLAIMER: This content has been provided to SHANNON MUIR’S INFINITE HOUSE OF BOOKS by Silver Dagger Book Tours. None of it reflects opinions of Shannon Muir. No compensation was received. This information required by the Federal Trade Commission.
Meet Shannon Muir as she makes her debut at the LOS ANGELES TIMES FESTIVAL OF BOOKS on April 13, 2019, from noon to 1 pm! You’ll find her at the SISTERS IN CRIME LA booth (booth 367), and there will be limited copies of the anthologies THE DAME DID IT and NEWSHOUNDS (anthologies Shannon has stories in) available for purchase and signing during that hour only.
DISCLAIMER: This content is created by the site administrator, and may be derived from analysis of others content, concepts and methods to derive a feasible original approach. No compensation was given for this post. This disclaimer required by the Federal Trade Commission.
#INFINITERECIPE was a limited run series previously done on SHANNON MUIR’S INFINITE HOUSE OF BOOKS that reviewed cookbooks and shared some easy-to-make recipes from site administrator Shannon Muir, celebrating the use of words in the culinary arts. As we are full swing into the holiday season, this column revisits some of the highlights from #INFINITERECIPE as developed by the site administrator for quick and easy party fixings.
This collection features the best of the #INFINITERECIPE column, plus one new recipe for you to try!
HEALTHY HOLIDAY HUMMUS
1 16 oz can low-sodium chickpeas (garbanzo beans), drained and rinsed
2 tbsp tahini (sesame paste)
2 cloves garlic, chopped
Juice of one whole lemon
-1/2 cup artichoke hearts, quartered
4 strips of roasted red pepper
Black pepper to taste
2 tbsp olive oil (but may need more to reach consistency)
Low sodium chickpeas (also known as garbanzo beans) and no added salt keep this healthier for the heart, while extra garlic and tahini (sesame paste) bring in the added flavor to make this worth the effort over store bought.
Juice the lemon.
Put all ingredients except olive oil, artichoke hearts, and red pepper in a food processor.
Blend until creamy and well mixed, slowly adding oil (or more water) until desired consistency is achieved.
Add artichokes and red pepper strips. Separate out the leaves of the artichokes so they are spread throughout the food processor.
Pulse to break up the red pepper and artichokes into chunks. When blended, small chunks of red pepper and artichoke should bevisible.
Can serve immediately or cover and refrigerate up to 3 days.
#INFINITERECIPE – HEALTHY HOLIDAY HUMMUS is new to SHANNON MUIR’S INFINITE HOUSE OF BOOKS.
MEDITERRANEAN CHICKEN SALAD
When I have canned chicken around, it’s hard for me to think past seeing it as just for casseroles or just chicken salad for sandwiches. I challenged myself to create an entree salad using canned chicken. I looked at some other recipes for inspiration, along with my own flavor palette preferences, and tweaked a little.
12.5 oz can of chicken breast, diced
Juice of one lemon
4.25 oz can chopped black olives, drained
4 oz crumbled feta cheese
1 cup grape tomatoes, chopped in half
½ tsp spiced sea salt
2 tsp dried chopped onion
1 cup Greek yogurt, divided
black pepper to taste
dried parsley for garnish
Juice 1 lemon and set aside.
Cut up 1 cup worth of grape tomatoes and set aside.
Open chicken and drain.
In a large bowl, add chicken and break up any large chunks.
Add salt blend and mix well.
Add ½ cup of the Greek yogurt to moisten chicken.
Open and drain the chopped olives, add to mixture, and mix.
Add feta cheese and mix.
Add dried onion and mix.
Add lemon juice and mix.
Add tomatoes and mix.
Pepper to taste.
Add rest of Greek yogurt to coat evenly.
Serve on plate and garnish with parsley.
The result is a refreshing, easy to eat entree salad perfect for a book club gathering!
#INFINITERECIPE – Mediterranean Chicken Salad was originally published at INFINITE HOUSE OF BOOKS but recipes were not transferred when merging to become SHANNON MUIR’S INFINITE HOUSE OF BOOKS.
FRENCH ONION DILL DIP
INFINITE RECIPE searches out recipes that could easily be done for book club gatherings, often by reviewing cookbooks that appear to have suitable recipes.
Sometimes the greatest prompting for a cooking challenge is when you make a little mistake.
One year where I work, we decided to do different dips for National Dip Day (March 23rd each year in the United States). I promised my team I would do my French Onion Dill Dip without realizing what I’d typed. It turned out I’d never prepared onions for my dips anything close to that kind of method before; my traditional way of doing things was an onion dill dip using a ratio of various spices and dried onion.
So now, I found myself in a bit of a pickle, as the saying goes. I’d promised a French Onion style dip. I needed to learn how to make that happen and still keep it characteristic enough of what reflected my taste and style.
I ended up doing research online about how to caramelize onions, as that would be the key to really making it a French Onion style. While I’d browned onions before, I’d never actually needed to caramelize them in my limited cooking experience. This made me rise to the challenge and learn how.
When I brought the dip in to the office, everyone gave good compliments, which let me know my risk paid off!
While I won’t give away my exact recipe and steps, I do want to post this as encouragement to try new things and see how minor changes to a recipe may create amazing new experiences.
Below is a photo of the final result, taken at the office that day. We weren’t being graded on presentation, just everyone having a good time and enjoying the taste!
#INFINITERECIPE – FRENCH ONION DILL DIP was originally published at INFINITE HOUSE OF BOOKS but recipes were not transferred when merging to become SHANNON MUIR’S INFINITE HOUSE OF BOOKS.
EDAMAME CREAM CHEESE DIP
– 1 8 oz whipped cream cheese – 1 frozen 12 oz package ready-to-eat edamame (soybeans), shelled and thawed to room temperature – Juice of 1 lime – Zest of 1 lime – 4 garlic cloves, minced – ¼ cup diced red onion – 2 tbsp green onion – 2 tbsp olive oil – ½ tsp to ¼ tsp roasted red pepper flakes (to taste) – ¼ tsp salt – t¼ tsp pepper
Make sure edamame package is thawed to room temperature.
Add edamame to food processor and pulse until pureed. Scrape the sides if necessary.
Add lime juice, garlic cloves, red onion, green onion, olive oil, salt, and pepper to the food processor. Continue to pulse until all ingredients form a paste. Scrape the sides if necessary.
Put whipped cream cheese in bowl.
Fold in mix from food processor until blended consistently.
Once the blend consistency is achieved, fold in the red pepper flakes and the lime zest.
Chill several hours at minimum so that all flavors mix.
Serve with crackers or vegetables.
#INFINITERECIPE – EDAMAME CREAM CHEESE DIP was originally published at INFINITE HOUSE OF BOOKS but recipes were not transferred when merging to become SHANNON MUIR’S INFINITE HOUSE OF BOOKS.
MEDITERRANEANMINI-SALAD SKEWERS WITH GARLIC GREEK VINAIGRETTE
One box decorative toothpicks or wooden mini party forks
1 12 oz jar of Mediterranean style roasted red pepper
1 6.7 oz jar pitted Kalamata olives (sliced and pitted if possible)
1 8oz block of traditional feta cheese OR 1 bunch celery (for non-dairy alternative)
GARLIC GREEK VINAIGRETTE
4 cloves garlic
Juice of 1 lemon
½ cup red wine vinegar
1 teaspoon dried basil
½ teaspoon Dijon mustard
½ teaspoon dried ground Mediterranean oregano
½ teaspoon dried marjoram
¾ cup olive oil
Salt and pepper to taste
Start with preparing the salad skewers by slicing Kalamata olives in half if required (if unable to buy pre-sliced), to equal the amount of skewers you wish to prepare. Each skewer has ½ an olive on it.
Peel the cucumber, slice into ¼ inch rounds, and divide each round into fourths until you have enough equal to the amount of skewers you wish to prepare. Each skewer has ¼ a piece of cucumber on it.
Get out a roasted red pepper from the jar, make sure all the brine is drained, and divide it in half. Then, cut each half into ½ inch squares. Repeat with more peppers if needed until you get equal to the amount skewers you wish to prepare. Each skewer needs one segment of red pepper.
Cut off ¼ inch slices from the feta cheese, short side across, and divide into six ½ inch squares. Repeat until you get equal to the amount of skewers you wish to prepare. Each skewer needs one piece of feta cheese. (For the non-dairy option, just cut stalks of celery into ½ inch slices until you get the amount needed, with one slice used per skewer.)
Build skewers from top to bottom as follows – olive, cucumber, red pepper, feta cheese (or celery) – and set aside in a storage container. When all skewers are finished, put the storage container in the refrigerator.
In a bowl, mix together all of the vinaigrette items except the olive oil, salt, and pepper and blend together.
Slowly add the olive oil, whisking until fully blended.Salt and pepper the vinaigrette to taste and then refrigerate until needed.
When ready to serve, arrange the skewers on a plate, shake up the vinaigrette again, and drizzle over the mini-salad skewers.
#INFINITERECIPE – MEDITERRANEAN MINI-SALAD SKEWERS WITH GARLIC GREEK VINAIGRETTE was originally published at INFINITE HOUSE OF BOOKS but recipes were not transferred when merging to become SHANNON MUIR’S INFINITE HOUSE OF BOOKS.
The SHANNON MUIR’S INFINITE HOUSE OF BOOKS column on Mondays and Wednesdays is a place at Shannon Muir’s author website open to interviews and guest posts from other authors. One thing Shannon firmly believes in for readers not only to learn about new books available, but about those who craft the tales behind them. As its name implies, SHANNON MUIR’S INFINITE HOUSE OF BOOKS weekly column features writers from all genres of fiction who want their potential audience to get to know them, and their works, better – and occasionally may offer features from Shannon herself that support readers to discover words.
Today, find out more about IMMORTAL DESCENT.
DISCLAIMER: This content has been provided to SHANNON MUIR’S INFINITE HOUSE OF BOOKS by Bewitching Book Tours. No compensation was received. This information required by the Federal Trade Commission.
SHANNON MUIR began working in animation on shows like EXTREME GHOSTBUSTERS and INVADER ZIM, worked on the virtual world NEOPETS/PETPET PARK, and now has credits writing for animation and short stories.