I'm joined by author Stephanie Lucianovic, whose debut picture book THE END OF SOMETHING WONDERFUL drops on September 10. She's dropping some hot knowledge on us about what it is like to navigate the pre-debut time, how to find and utilize mentor texts, winning social media strategies, how to work well with illustrators, and so much more. Plus you'll hear me moan about... cars? Listen, I can't talk about TV Shows on a Book Podcast EVERY time. ;-)
Show Notes
Stephanie's book comes out September 10th, 2019 - click to buy.
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* Find me on Twitter. Find Stephanie Lucianovic on Twitter. * Jezebel Charms on Etsy |
Bonus Recipe: Stephanie's "Backyard Funeral" Blueberry Buckle
1/4 cup butter
3/4 cup sugar
1 egg (large)
2 cups flour
2 tsp baking powder (make sure it's current!)
1/2 tsp salt
1/2 cup milk
grated zest of 1 lemon
2 generous cups fresh blueberries.
In a mixer, cream butter, add sugar and beat until light. Add egg and
beat well. Add sifted dry ingredients alternately with milk, beating
until smooth. Fold in lemon zest and blueberries. Pour batter (it's
more like: "scrape batter" because this is very thick dough, almost
like biscuit dough) into greased 9 x 9 x 2 pan (grease with butter)
and sprinkle with crumb topping (recipe below). Bake in 375° oven for
approx. 35 minutes. Cool on wire rack.
Crumb Topping:
Blend together with fork or pastry blender (I just use my finger tips,
like sable-ing for pie crust):
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
3/4 cup sugar
1 egg (large)
2 cups flour
2 tsp baking powder (make sure it's current!)
1/2 tsp salt
1/2 cup milk
grated zest of 1 lemon
2 generous cups fresh blueberries.
In a mixer, cream butter, add sugar and beat until light. Add egg and
beat well. Add sifted dry ingredients alternately with milk, beating
until smooth. Fold in lemon zest and blueberries. Pour batter (it's
more like: "scrape batter" because this is very thick dough, almost
like biscuit dough) into greased 9 x 9 x 2 pan (grease with butter)
and sprinkle with crumb topping (recipe below). Bake in 375° oven for
approx. 35 minutes. Cool on wire rack.
Crumb Topping:
Blend together with fork or pastry blender (I just use my finger tips,
like sable-ing for pie crust):
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
More Books We Discussed: Click the jackets for more info!
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