I can’t believe it’s already the last official day of the virtual book tour. I had such a good time and got to know some amazing bloggers. I can’t thank them enough for their support and hosting of tour stops. Really it’s been a blast.
It was almost 90 degrees today and as far as I’m concerned summer could last forever! But don’t you fret, I still have plenty of great content to keep us going long after the book tour ends, but in the meantime, check out these great tour stops.
I practically missed Labor Day because I was canning ~32 quarts of tomato sauce and salsa, a well over 12 hour endeavor. I’m still not ready to switch over into fall though, so let’s hang onto summer a little longer with a few more book tour stops, shall we?
Divine Magazine: In which we discuss Abby’s home life and some books that made me think differently about historical fiction as a genre.
Havan Fellows: Fun, rapid fire questions including the show I’m currently binge watching and the 2 biggest crushes I had in the 90s.
Alpha Book Club: In which we delve into what my goals were for Sideshow and whether or not I think I accomplished them.
If you wander through the carnival you’ll end up with some pretty tasty treats, and today we continue Sideshow’s virtual book tour with some delicious stops:
My Fiction Nook: In which I discuss an old LiveJournal group and what makes a good story.
BFD Book Blog: In which we delve into how being an archivist impacts my writing.
And finish off with a carnival food recipe!
How to make a funnel cake!
Gather the following ingredients: 4 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup brown sugar, 3 eggs, 2 1/4 cups milk, 1/2 teaspoon vanilla extract, oil (for frying -I use coconut, but pick your poison), frying pan, squeeze bottle, paper towels, powdered sugar
Mix the dry ingredients in one bowl and the wet ingredients (except oil) in another. Combine slowly and whisk until the batter is smooth.
Fill a clean squeeze bottle with batter and heat oil in a deep frying pan.
When the oil is hot, squeeze batter into the pan. I’m a control freak, so I make an overlapping cross-hatch pattern, but really, go wild!
Allow to fry for a few minutes, until golden brown (this will vary based on oil temperature, kind of oil, kind of stove, etc). Then carefully flip over. Treat this side the same, then remove with a slotted spoon or spatula.
Place on a paper towel covered plate.
Sprinkle powdered sugar on top before allowing it to cool, just a little.
Eat as soon as you can. Funnel cakes taste best hot.
If you have batter left over, cover candy bars, Oreo cookies, mushrooms, broccoli, cheese, whatever else you have on hand, in it and fry that up in the oil as well for a true carnival experience.