Covers At Random – All the feathers!

The Girl at Midnight (Releases April 2015) on Goodreads, Amazon, and Barnes & Noble
Melissa Grey’s Website
Beneath the streets of New York City live the Avicen, an ancient race of people with feathers for hair and magic running through their veins. Age-old enchantments keep them hidden from humans. All but one. Echo is a runaway pickpocket who survives by selling stolen treasures on the black market, and the Avicen are the only family she’s ever known.
Echo is clever and daring, and at times she can be brash, but above all else she’s fiercely loyal. So when a centuries-old war crests on the borders of her home, she decides it’s time to act.
Legend has it that there is a way to end the conflict once and for all: find the Firebird, a mythical entity believed to possess power the likes of which the world has never seen. It will be no easy task, but if life as a thief has taught Echo anything, it’s how to hunt down what she wants…and how to take it.
But some jobs aren’t as straightforward as they seem. And this one might just set the world on fire.
Magonia (Releases April 2015) on Goodreads, Amazon, and Barnes & Noble
Maria Dahvana Headley’s Website
Since she was a baby, Aza has suffered from a mysterious lung disease that makes it ever harder for her to breathe, to speak – to live.
So when Aza catches a glimpse of a ship in the sky, her family chalks it up to a cruel side effect of her medication. But Aza doesn’t think this is a hallucination. She can hear someone on the ship calling her name.
Only her best friend, Jason, listens. Jason, who’s always been there. Jason, for whom she might have more-than-friendly feelings. But before Aza can consider that thrilling idea, something goes terribly wrong. Aza is lost to our world – and found, by another. Magonia. Above the clouds, in a land of trading ships, Aza is not the weak and dying thing she was.
In Magonia, she can breathe for the first time. Better, she has immense power – and as she navigates her new life, she discovers that war is coming. Magonia and Earth are on the cusp of a reckoning. And in Aza’s hands lies the fate of the whole of humanity – including the boy who loves her. Where do her loyalties lie?
Fire & Flood (Fire & Flood #1) on Goodreads, Amazon, and Barnes & Noble

Salt & Stone (Fire & Flood #2) (cover not final) (Releases February 2015) on Goodreads, Amazon, and Barnes & Noble
Victoria Scott’s Website
Fire & Flood Summary:
Time is slipping away…
Tella Holloway is losing it. Her brother is sick, and when a dozen doctors can’t determine what’s wrong, her parents decide to move to Montana for the fresh air. She’s lost her friends, her parents are driving her crazy, and her brother is dying – and she’s helpless to change anything.
Until she receives mysterious instructions on how to become a Contender in the Brimstone Bleed. It’s an epic race actoss jungle, desert, ocean, and mountain that could win her the prize she desperately desires: the Cure for her brother’s illness. But all the Contenders are after the Cure for people they love, and there’s no guarantee that Tella (or any of them) will survive the race.
The jungle is terrifying, the clock is ticking, and Tella knows she can’t trust the allies she makes. And one big question emerges: Why have so many fallen sick in the first place?
I'm a big fan of these feather covers! What's even better is that they all sound like great books!
Have any feather covers made their way onto your to read list?

Friday Foodie Affair: Chicken Cordon Bleu II

Chicken Cordon Bleu II

Recipe Source:
Photo Sources: The first photo is from the above link and the others are mine.
Prep: 15 min
Cook: 45 min 


6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
½ cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filing, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

My Thoughts:
One of the first things I noticed, after the mouthwatering photo, was the video instructions. I’ve never seen that before on Allrecipes but having that extra resource was a nice addition.

Between the video and the above written directions I had no problems making a successful Cordon Bleu. Hubby and I both really enjoyed it and it will be another recipe I revisit every so often.
I had actually considered making a breaded, baked version but I’m very glad I didn’t because the sauce really made the dish! I’m actually kicking myself for not saving the extra sauce. It would have been so good over…well just about anything. Maybe some saucy broccoli or a baked potato. Next time for sure!

Side note: Is smoked paprika the new ‘it’ spice? I wanted to buy a fresh container of paprika to make this dish but all my local grocery store carries is ‘smoked’. I bought it and then ended up chickening out and using my older, regular paprika anyway. Now that I think about it, it probably wouldn’t have made much difference since it was being cooked in. Right? Does anyone know if there is a huge difference in flavor between the two?


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To All the Boys I've Loved Before by Jenny Han

To All the Boys I’ve Loved Before
By Jenny Han

Series: To All the Boys I’ve Loved Before #1
Genre: Young Adult, Contemporary, Romance
Publisher: Simon & Schuster for Young Readers

Goodreads Summary:

To All the Boys I’ve Loved Before is the story of Lara Jean, who has never openly admitted her crushes, but instead wrote each boy a letter about how she felt, sealed it, and hid it in a box under her bed. But one day Lara Jean discovers that somehow her secret box of letters has been mailed, causing all her crushes from her past to confront her about the letters: her first kiss, the boy from summer camp, even her sister’s ex-boyfriend, Josh. As she learns to deal with her past loves face to face, Lara Jean discovers that something good may come out of these letters afterall.

Book Links:

To All the Boys I’ve Loved Before on Goodreads, Amazon, and Barnes & Noble
Jenny Han’s Website

My Thoughts:
I would have been beyond mortified if I were Lara Jean. She was mortified but overall I think she handled it so much better than I ever could have at that age. Granted, she may have made a rash decision but it’s still better than whatever my teen self would have done. Heck at any age having very personal letters mailed out would be so insanely embarrassing! Kudos to Lara Jean for taking charge.

Jenny Han makes you grow to love these characters so much so that it was hard to leave them at the end. And what an ending it was! Ack! I wanted needed more…just one more chapter…an epilogue…a novella…SOMETHING!! I’m very glad this will be a duology…April cannot come soon enough!
Overall Rating: 4.5 out of 5

Friday Foodie Affair: Eggs in a Basket

Eggs in a Basket

I made eggs in a basket for the first time last weekend. I had never tried them before but let me just tell you that I will absolutely be making them again! They are buttery, eggy goodness and I'm in love. I also came to the realization that if anyone ever asked what style eggs I like most I would be clueless as to what to say. I love so many different cooking methods and really I don't think I've met an egg I didn't love. Ok, that's not entirely true, I don't like when the whites aren't fully cooked. Runny egg whites just skeeve me out.

Aaaanyway, before making Eggs in a Basket, I read a few different versions on how to cook them. In the end I just decided to wing it. I figured I couldn't mess them up and if I did then I would just try again. Here's what I did...


2 slices of white bread with holes in the middle. I didn't have any fancy cookie cutters handy so I just used a shot glass.

2 eggs



Melt butter in the pan and place two slices of bread in the pan to soak up the butter. Pick up the pieces of bread, add more butter to the pan, then place the opposite side of the bread slices in the pan. Both sides should have butter on them.

Crack eggs into the center of the bread. Cook until the underside is nicely browned and the egg whites are mostly cooked.

Flip slices over and cook just long enough to brown the bread a little and finish cooking the egg whites. Add butter to the pan if necessary before flipping.

My Thoughts:

I've already professed my love for these so I will only add a couple quick thoughts.

I think I may try directly buttering the bread instead of adding the butter to the pan. That would simplify the process and hopefully not change the flavor too much.

I also broke one of the yolks so I'll be more careful next time...although it tastes good with or without runny yolks so you can't loose either way.

Recipe/Photo Source: Yours truly.

What is YOUR favorite way to have eggs?