My four books for Samhain Publishing are, at last, fully back in print — three of them with new cover art!
At the start of January, Samhain, my publisher of the past six years, began to close up shop (they’re now fully out-of-business). That took my last four releases temporarily out-of-print. I decided to re-issue them on my own imprint, Dark Arts Books, which has been publishing other people’s work — from Jay Bonansinga, Sarah Pinborough and Martin Mundt to J.A. Konrath, Michael Marshall Smith and Brian Pinkerton — since 2006. Why give my catalog to another small publishing label, when I already had my own? (No big imprint was going to take a handful of “old” books and reissue them with any big distribution… so why not just DIY?)
The new e-book editions were all available by the end of January, but it took me a bit longer to do the paperbacks. I love print book layout (desktop publishing is how I started my professional career) but it takes longer to do. And I kept futzing on little color tweaks on the covers, so I ended up ordering a couple different versions from the printer of each book (and each time you do that, it killed a week for printing and mailing!).
In any case… I got the final edition of Violet Eyes this week, so I can now firmly say that NightWhere, Violet Eyes, The Family Tree and Sacrificing Virgins are fully “back in print” and available on Amazon and Barnes & Noble! I also finally updated the e-book, print and audio book links on my website’s Books page.
Here’s what the new wrap-around covers look like (click to see large versions!):
While I opted to go with new covers for the previous three books to get them closer to my original vision for them, I went ahead and licensed the original cover art for Sacrificing Virgins, since it was made by Samhain exactly to my original specs. The text treatment on the cover did change a little — new blurbs on the front and back and a slightly different spine:
Hoping that readers will respond well to the new covers! I still have some copies of the original NightWhere and Family Tree editions, so I’ll be putting the old and the new editions out side-by-side at conventions over the coming year. It will be interesting to see which sell through faster!
I HAVE BEEN making stir fry dishes since I was in college. Back then, it was partly for affordability. You could throw together a bunch of cheap ingredients and eat for days. But… if it’s done right, a good stir fry is a fairly healthy flavor explosion. Out of all the things I cook, it’s one of the things I love the most, and honestly, I’ve never had anything like the way I make it in a restaurant. And if you’ve scored some good hot peppers, the taste will make you cry from both joy and heat.
The recipe shifts a little, depending on what’s in the fridge, but there are a few constants — there are always a lot of peppers, onions, fresh ginger, and bacon and eggs. One of the keys, to me, is to have a large electric fryer, so that you can cook all of the veggies evenly and quickly without making them too soggy. I’ve got an electric wok… but I’ve always preferred the long rectangular fryer. I have also found that, while it makes more dishes, it’s useful to chop everything and have it ready in separate bowls prior to getting too far into the cooking process… chopping always takes longer than you expect!
Here’s how I do it:
Watery Eye Spicy Stir Fry
Prep Time: About an hour
VARIANTS: You can add yellow and orange Bell Peppers to augment the “sweet” and you can add Thai Hot Peppers, Fingerhots or Habaneros to increase the “heat.” But you should always have Red Bell Pepper and Jalapenos as the base. Adding fresh pea pods and bok choi is never a bad thing. If you’re not a fan, you can skip the broccoli or the mushrooms and it won’t change the taste much. I usually have a bag of mixed frozen diced carrots, beans, peas and corn in the freezer and I’ll sometimes toss a couple handfuls of that into the mix. You can also dice up and add chicken or pork to augment the “meat” portion, though I honestly like it best simply with bacon.
On the stove, combine two cups of uncooked rice with 4 cups water. Add a dash of salt, a tablespoon of vegetable oil and 2 or 3 one-inch sections of the lemongrass branch (you don’t strictly need the lemongrass, but it does give a nice flavor to your rice). Bring the water to a boil and then simmer covered for 15-20 minutes until the water has been absorbed. When the rice is done, turn off the heat and leave covered until you need it.
Dice the onion, and slice the zucchini, broccoli and mushrooms. Honestly, I’m not a big fan of broccoli, so I don’t use much… but I put it in in a vague nod to nutrition. Eat your broccoli.
Put the chopped veggies in a bowl or bowls (depending on how anal you are! I keep each ingredient in its own container until I’m ready for it.)
Slice the peppers to your preference (I chop the jalapenos and serranos so that they are in “circle” sections, and the larger peppers I cut in strips, and usually then cut the strips in half ). Do not strip and discard the seeds, but leave them in the pepper slices… they will provide the heat!
In a large electric frying pan (I usually have the temperature set between 300-350), begin frying the bacon strips. As the bacon cooks, combine the eggs in a glass and whisk with a fork until the yolk and white are well mixed. You can add a splash of milk to it too if you want (fluffier eggs). When the bacon is beginning to get crispy on the edges, push it to one side and pour in the egg. Scramble the egg, and then remove both the bacon and egg to a plate.
Add the remainder of the vegetable oil to the bacon grease, and pour in the onion. Saute for a couple minutes until the edges begin to yellow, then add the rest of the vegetables. Stir for 10 minutes or so, at least partially covered (helps cook the veggies faster and keeps the oil from spitting).
Chop up the bacon and then add the bacon and eggs back to the pan, adding the soy sauce and stir fry sauce.
Once all the vegetables are tender (but not too soggy!) add in the rice and… stir it in until most of the white has been coated with the sauces. You can serve almost immediately, or leave it sit on low heat for awhile until your hungry mob is ready.
And that’s it. Prepare to have your tastebuds dance. And if you were generous with your peppers, maybe shed a tear.