April 10, 2012

Guest Post with C. Bailey Sims

by C. Bailey Sims


Title: Candlewax

About The Book: 384 pages

Expected publication: April 3rd 2012 

Published by: Terabyte Press

A medieval masterpiece of adventure, romance and horror, younger readers of Paolini and Cashore will gobble up this award-winning debut.

About The Book:
An Ancient Prophecy. A Powerful Relic. An Insatiable Evil. When all three converge, the fate of every living thing will be in peril.

All her life Catherine had hoped to see a fairrier cat. No book, no scroll provided to her by her tutors had ever mentioned this legend, much to her frustration, and now-at the worse possible time-she was getting her wish. Only, in her wish the cat wasn't about to kill her.

A 732-year-old fairrier cat the size of a horse has killed his fair share of hunters. Driven to the brink of extinction for the supernatural powers of his coat, is he indeed the last of his kind?

Sheltered, 16-year-old Catherine is about to find out. Unwitting heir to the Ancient Onyxes, she flees an arranged marriage only to stumble upon the cat's secrets, the force of the ancient relic she wears, and the dangerous mission they must undertake.

Hidden under a desert that was once a fertile land, millions of predators are waiting to feast again. Catherine must discover the secret of the Ancient Onyxes and stop the creatures known as trodliks before they consume everything in their path. A whispered prophecy becomes her only guide and a rejected suitor just might be the one warrior she desperately needs. 

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On April 3th The Hollow Tours will be doing a REVEAL of the art on the BACK COVER of Candlewax which no one has seen unless they have a trade paperback of the ARC.

Guest Post
By C. Bailey Sims
Author of Candlewax

Just for the heck of it, I thought I would share a recipe from Bessie Brine, a character from the story Candlewax. Bessie is a great cook, even though she’s only sixteen. The Brines (Bessie, her mother and father, younger sister and brother) live in the village of Swiggins at the heart of Lackanay and represent all that is good and right with the land.

Bessie uses her common sense and ingenuity to come up with delicious new recipes for her family’s day-to-day fare and feast days. Her ingredients are fresh and organic.

The village peasants and merchants are able to obtain rare and costly spices like cinnamon and nutmeg, for Swiggins is a prosperous rural community. Not only do the villagers have sufficient resources to supply their own needs, but they also trade the famed “Swiggins” apples throughout Lackanay.

Swiggins are bright red with yellow streaks and have juicy but firm flesh that is both sweet and mildly tart, rendering them excellent for both eating and cooking. For our purposes, we can substitute MacIntosh apples for Swiggins. For “dried rolled oats” any good, non-instant oatmeal will do. The recipe below is one I wish I could order at some little country diner. If you take the trouble to make it, I hope it comes out as good as Bessie’s.

Bessie Brine's Apple-Pie Oatmeal
(Serves Six Fairly Hungry People)

Six medium Swiggins
1 T Ground cinnamon
¼ t Grated nutmeg
Pinch of salt
¼ cup apple cider vinegar
¾ cup honey or brown sugar (more if your apples are real tart)
4 cups of dried rolled oats
8 cups of water

Directions: Peel the apples and cut the flesh away from the core. (Save the peels and the core bits for your pig’s slop bucket). Cut the apples into real thin slices. Don’t fret if they turn brown, ‘cause they’re goin’ to taste just fine. Put the apple slices into a bowl and sprinkle them with the apple cider, cinnamon and nutmeg. (See, they’re already browner anyway). Stir the apple mixture up with the sugar or honey and let it sit overnight in a real cool place. The next mornin’, put the pot of water on the fire with a dash of salt and scrape in the apples. If you like your oatmeal smoother, put the oats in before the water boils. If you like your oatmeal grainier, don’t add it until after the apple-water mixture has been boilin’ for two or three minutes. Stir every now and then. Don’t forget to tend to it, ‘cause it will burn if you don’t and there’s nothing worse than cleanin’ out a burned-oatmeal pot. After about five minutes, when the oatmeal/apple mixture is nice and gloppy, ladle it into six bowls and put more brown sugar or honey on top. Add a little cold milk or cream to each bowl and serve.

About The Author
Photo Credit to Shannon Hicks

C. Bailey Sims was born in CA. and as a teenager moved to the Colorado Rockies where she attended a very small high school, learned how to ski race, ride a horse, mountain climb, and target shoot at tin cans.  She now lives with her family in the much tamer but equally beautiful hills of Connecticut in a very creative household of artists and musicians.  This book is a book that I had to write because Spelopokos wouldn't leave me alone. 

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