Wednesday, April 15, 2015

Your Jealousy is JUSTIFIED

My last post was about the series finale of JUSTIFIED. Mere hours after I posted, my name was drawn in a contest. The prize was the opportunity to attend a special screening of the season finale before it aired on television. The screening was at Harlan County High School. After the screening, there was a q&a with writers, producers and actors from the show. It was an amazing day! JUSTIFIED fans, if that all does not have you green with envy, this might. Since I was in Harlan, Kentucky I got to eat at my grandmother's house twice. Good day and good food...Does it get any better? P.S. Photos are with two of the show's talented stars.

Tuesday, April 14, 2015

Aero Press Hack

I wanted some coffee real bad, but I was the only one, so I didn't want to run a whole pot through the Bunn. If I had been at home, I would have used my Aero Press, but I wasn't at home, I was at the church.

So I did this.
  • 1 mug
  • 1 foam cup
  • 1 coffee filter
  • 1 toothpick
  • coffee grounds
  • hot water 

Put the filter with coffee grounds in it into the foam cup with holes poked in. Pour in the hot water and let it steep for a minute or so.

Lift the foam cup and let the steeped coffee run out of the holes in the bottom into the mug.


Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Wednesday, April 8, 2015

My Excitement is JUSTIFIED

Next Tuesday will mark the end of an era. It is the season finale of JUTIFIED. The series is based on a character created by Elmore Leonard in his book FIRE IN THE HOLE. The best part is that much of the show is set in Harlan, Kentucky; where I have lots of kin! The show intertwines U.S. Marshals, local cops, family feuds and hardened criminals. In this last season; there are very few characters who are pure-of-heart. Even those who should serve and protect have gone rogue. It is all going to come to a gripping end next week! Tune in next Tuesday @ 10 EST on FX.

Tuesday, April 7, 2015

I Get My Favorite Dish -- FISH!

Okay, this is pescatarian, not vegetarian. That means it has fish in it.

In fact, it IS fish, mostly.

I've made this by buying a slab o' tuna, cooking it, flaking it, and making tuna salad out of it, and -- let's be honest -- that's a lot of trouble to go to for tuna salad, but it truly is a world above the canned stuff.

Usually, though, I buy canned (or, if you speak British, tinned) tuna in water and give the water part to the cats.

I don't get very fancy with my tuna salad. Tuna, onion, celery, and mayonnaise is pretty much it. If I have some water chestnuts, I'll sliver some and put those in.

Sometimes I make up for the simplicity by trying to make it look fancy.

But it's still just tuna fish.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, April 3, 2015

Cheese Ravioli Lasagna



  • 1 – 25 ounce bag cheese ravioli, cooked and drained
  • 1 – 24 ounce jar pasta sauce
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 tablespoon dried parsley (+ 1/2 teaspoon for the third layer)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 8 ounces (2 cups) shredded cheese (I used Italian 5 Cheese blend)


  1. Preheat oven to 350 degrees F and grease an 11″ x 7″ baking pan.
  2. Prepare and drain the cheese ravioli according to the package.
  3. Put the pasta sauce in a medium bowl. Add the water, sugar, dried parsley, pepper, garlic powder and Italian seasoning, stir to combine.
  4. For the 1st layer: Spread a little sauce in the bottom of the baking pan, then evenly place a layer of 15 ravioli noodles. Spread sauce over the ravioli, about 3 tablespoons Parmesan cheese, then approximately 2/3 cup shredded cheese.
  5. Repeat the noodles, sauce and cheeses for the 2nd layer. Note: The 2nd and 3rd layers will have approximately 20 raviolis each.
  6. Order for the 3rd layer (a little different than the 1st and 2nd): Ravioli, sauce, shredded cheese, 1/2 teaspoon dried parsley, then Parmesan cheese.
  7. Place in a preheated 350 degrees F oven and bake for 40 – 45 minutes, or until bubbly hot and brown on top.
  8. Cool about 10 minutes before serving.

Happy Easter! 

Wednesday, April 1, 2015

An Eggs-elent Solution

Deviled eggs are an Easter staple. The biggest problem is transporting them. A car ride can make a beautiful plate of deviled eggs become a mess in a hurry The easiest, best and cheapest solution I have found is an egg carton. I always carry along a plastic spoon to make it easier to pop the eggs out of the carton.

Tuesday, March 31, 2015

Penne and Broccoli #vegetarian

This would have been vegan, if I had left off the cheese or used vegan cheese. But I didn't, so it's vegetarian.
This is tomato penne pasta, Simple Truth's Meatless Griller Strips, broccoli that had been boiled that I then roasted, olive oil drizzled over all and shredded cheese on top.

SO tough, eating vegetarian.... NOT.

Listen, those Griller Strips are SO GOOD! They're made with wheat and soy, so allergy alert, but they're really really yummy. We use them often for this and that.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes