Pages Navigation Menu

Book Reviews, Author Features, Recipes & More...

Double Take Tales – #WeeklyShorts Review & a Recipe

#WeeklyShorts No.6 – 2013 (No.29 over all)

pages of a book curved into a heart shapeToday marks the first stop the first TIE Mini Tour in correlation with this weeks #WeeklyShorts I am posting an older review of a collection of shorts which fit #WeeklyShorts to a tee! Three beautifully wrought and woven tales for the low price of 99¢! I also promise compared to yesterday’s review, this one is safe to have your kid reading over your shoulder *grin*.

Donna’s story spurned me to create a place to spotlight short stories. After posting this originally I sought out well written shorts which were emerging like tribbles across the indie world. Donna’s is literary fiction. You have no excuse not to read it this. It is one of those books which means you feel smarter and cool.

Double-take Tales by Donna Brown

Double-take Tales by Donna Brown

Three dark, sardonic short stories that will have you expecting the unexpected:

In “Poison,” a psychologically abused wife discovers that her husband’s nut allergy may be the solution to all her problems.

In “Round Trip,” a five pound note passes through desperate hands, greedy hands and tired hands before coming full circle…accompanied by a big surprise.

In “Ç’est La Vie,” the police bungle a murder investigation under the watchful eye of someone uncomfortably close to the killing.

Price: 99¢
21 pages – 1-2 hours.
September 9th 2011
Genre- Literary Fiction

AMAZONGOODREADS

When I picked up ‘Double Take Tales’ by Donna Brown I walked into it a bit worried because it’s a collection of short stories. Historically short stories emerged during a barrage of 19th century magazine publishing. Beginning with Chekhov, the short story soon became one of the great 20th-century art forms influencing one of my favorite women writers, Virginia Wolf. The short story needs to grab you and keep you on your toes from the first to the last word and have the staying power to keep you thinking about the characters and their messages. In the era where people spend less and less time-consuming media, where people express their affection in 140-characters or less instead of a perfume scented love letter, the short story has a large role to play with emerging and established authors alike. ‘Double Take Tales’ is a great introduction for this rising author.

I was completely caught off guard with the depth of message presented in these three tales. Each one had one thing in common, the double-take at the end. Though each one had a completely different message within it’s pages, they flowed from one to the next. It was the perfect amount of stories any more would be unbalanced. Donna Brown’s haunting and rich style of writing allowed them to meld together in a commonality. From the travels of a five-pound note, to the accidental poisoning of a husband and the murder of a former friend, by the end you are left full and satisfied with no room for dessert.

I am giving this collection of shorts a full five stars and I cannot wait see what is next for Mrs. B. Her literary prowess is going to be a fun and exciting ride to watch within the independent publishing scene.

My rating: 5 of 5 stars

Author – Donna Brown

5190929-001

[jcol/]

Self-employed freelancer/consultant, avid reader, cat lover and mum to six of them, living in West Yorkshire with her husband, author David M. Brown. Contributor to Man vs Cat andDiary of Mr Kain. She co-runs The Indie Exchange with Coral Russell. Assistant to In Leah’s Wakeauthor Terri Giuliano Long.

FACEBOOKWEBSITETWITTER[/jcolumns]

Now, as I am want to do, I am sharing a recipe from Geoff’s vegetarian days.. with or without nuts! *grin*

a Rafflecopter giveaway

5 from 1 reviews
Sicilian Ravioli
Ingredients
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 (10 ounce) bag fresh spinach
  • 1 cup feta cheese
  • ½ cup pine nuts
  • -----------------
  • To Make the Ravioli:
  • 1 cup all-purpose flour
  • 1 cups semolina flour
  • 1 pinch salt
  • 3 large eggs
  • 1 tablespoons olive oil
  • -----------------
  • To assemble Ravioli
  • 1 egg
  • 1 tablespoon water
Instructions
  1. (ravioli dough) Thoroughly sift together all-purpose flour, semolina flour, and small pinch of salt.
  2. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  3. Knead approximately, until it is smooth and elastic. Dust dough and work surface with semolina flours as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest on your counter for 30 minutes.
  4. Roll out dough with a pasta machine or a rolling pin. (or a straight tall glass like I use because I cannot ever find the rolling pin unless I am looking for my hammer, and when I am looking for my rolling pin I find my Phillips head screw driver, go figure!)
  5. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick - if you don't? Eyeball it!
  6. (filling) Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
  7. Combine the spinach, feta, and pine nuts (or the substitute) in a blender or food processor and pulse until it is the consistency of a fine paste. Beat egg and water together in a small bowl.
  8. To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
  9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

View all my GoodRead reviews

Go grab yourself a copy at  Amazon today 

 

2 Comments

  1. Thanks Kriss! This is a lovely review. I still haven’t made the ravioli but I will (although it might scare Mr B!). Thanks again!

  2. Nice to see that five star ratings. I always enjoy short stories and wonder why I never read more of them? I am happy to hear that these were different and hey I love sardonic! Thanks for sharing!

Trackbacks/Pingbacks

  1. April 2013 Mini Book Tour - [...] on Donna Brown review and recipe 4/7 and [...]

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge