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FB&C - Monday, July 7, 2014, FREE Books and Chat

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Initial post: Jul 6, 2014 7:33:12 PM PDT
KaJoLa says:
Welcome to Free Books and Chat (FB&C) -Monday, July 7, 2014
Thanks for stopping by!

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*Links To Free Book Resources *

You are strongly urged to confirm the price of the book before completing your purchase.
The price displayed on Amazon's website at the time of purchase is the price of the book.

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You are welcome to join us for conversation.
However, self-promotion or posting a link to your book in this forum is against Amazon's TOS. If you're looking to promote your work, please go to the "Meet Our Authors" forum, many of us check there as well:

.........THANK YOU FOR FOLLOWING THE RULES..............

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╰❈╮Link To Yesterday's FB&C Thread . . .

╰❈╮Birthday and Anniversary / Template / States - abbreviations and time zones / Slang / How To Link:

╰❈╮Link to the FB&C Group Cookbook thread:

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Posted on Jul 6, 2014 7:33:54 PM PDT
KaJoLa says:
*¨) ¸.**¨) ¸.**¨*
(¸.*´ ¸.*´*' ~* ⊱✿⊰ FB&C Start Schedule:

Snowlady Sandy - Tuesday July 8
Tippetarius - Thursday and Friday July 10 and 11. Start after 10pm ET
Snowlady Sandy - Tuesday July 15
GuyaneseBajan - Wednesday July 16
Snowlady Sandy - Friday, July 18

.✿. Open Dates:

Wednesday July 9
Saturday, July 12
Sunday, July 13
Monday July 14
Thursday, July 17
Saturday, July 19
Sunday, July 20


Just choose an available day, copy/paste schedule into a post and add your info.

Posted on Jul 6, 2014 7:34:22 PM PDT
KaJoLa says:
Today is Chocolate Day

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There are a number of dates throughout the year promoting variations of local, national or international Chocolate Day - our research leads us to believe that this is the true, definitive, purist `Chocolate Day`, so celebrate with some of the high cocoa, rich, dark chocolate that makes you go tingly inside... Or failing that, stock up on chocolate biscuits, ice-cream and enjoy a day of secret treats and indulgence.

Chocolate is a sweet food made from the seed of Theobroma cacao tree. This Cacao tree cultivation was documented way back from 1100 BC in Mexico, Central and South America. The seeds of this Cacao tree have a little bitter taste and this is fermented and developed into a tasty flavor. Today, chocolates are in the form of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolates are also found, which contain milk powder or condensed milk. However, white chocolates are also very popular among chocolate lovers, which contain cocoa butter, sugar, and milk without cocoa solids.
Today, chocolates are used in many festivals apart from Chocolate Day. Chocolates are used in Christmas, Easter and many other occasions with the most interesting way. Chocolate milk and hot chocolates are also used as cold beverages.

Chocolates contain alkaloids namely theobromine and phenethylamine, which are important for human body. The research says that the risk of heart problem is very less among chocolate eaters. Chocolate eating can also reduce blood pressure. Chocolate can sharpen the brain. There are many other important factors behind for eating chocolates. However, people who are suffering from obesity should avoid chocolates as it contains maximum fats.

Today, Chocolate Day is celebrated worldwide. People make many sweet and yummy chocolates on this day. This is an occasion of eating stylish chocolates. If you make a chocolate of different style and taste, you can call your friends and celebrate at home. Belgium is a country where chocolate day is celebrated in a grand manner. They achieved fame of making wide varieties of chocolates. In the US, chocolate day has a grand celebration. People of the US celebrate this occasion making extensive chocolates.

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What is your favorite chocolate candy or desert?

Posted on Jul 6, 2014 7:35:15 PM PDT
KaJoLa says:
Here is an interesting recipe:

Chocolate Pepper Cookies

These cookies originated in Austria, where they are called Wienerstube.

Chocolate and black pepper are magical together. Once you serve these cookies to friends, they'll never forget them. And they'll definitely be asking for the recipe.

This is a classic icebox cookie: After you mix the dough, just shape it and allow it to firm up in the refrigerator (or freezer) before cutting it into cookie shapes and baking. Mixing the dough takes 20 to 30 minutes. Then you need to let the dough chill for at least a couple of hours (overnight is better). Cutting the cookies and baking them takes another 12 or so minutes per sheet.

This recipe produces about 4 dozen cookies, and it's easy to double. Leftovers keep well for a few days, or they can be frozen.


½ to ¾ teaspoon freshly ground black pepper (grind it as fine as you can; freshly ground makes a world of difference)
1½ cups all-purpose flour
1½ teaspoons double-acting baking powder (see Notes)
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt (I like kosher salt)
1/8 teaspoon cayenne pepper (optional but really tasty; see notes)
¾ cup unsweetened cocoa (Hersey's works well; see Notes)
1½ sticks butter (6 ounces)
1 cup sugar (the ordinary granulated kind)
1½ teaspoons pure vanilla extract (see Notes)
1 large egg (consider using pasteurized; see Notes)
wax or parchment paper (to help shape the cookies)


1. Grind the black pepper as finely as you can. (We have a coffee grinder that we use exclusively for grinding spices.)
2. Whisk together the flour, black pepper, baking powder, cinnamon, allspice, salt, cayenne pepper (if using), and cocoa, making sure you thoroughly mix the ingredients. Set aside.
3. In the bowl of an electric stand mixer (or if using a hand mixer, in a large bowl) cream the butter.
4. Add the sugar and then the vanilla. Beat well to thoroughly incorporate.
5. Beat in the egg on low speed until thoroughly incorporated.
6. On low speed, gradually add the dry ingredients (a quarter cup or so at a time). Beat until well mixed (you may have to stop a few times to scrape the bowl with a spatula).
7. Tear off an 18-inch length of wax or parchment paper. Spoon a few dollops of dough down the length of the paper, until you've formed a strip about 10 to 12 inches long and about 2 inches thick (dough will be soft).
8. Fold the paper lightly around the dough. Using your hands to press against the paper with a slight rolling action, shape the dough into an oblong-shaped log. Repeat until you have formed all the dough into long rolls.
9. Wrap the dough in the paper, then place in plastic wrap or a plastic food storage bag. Refrigerate (or freeze) for several hours (or overnight; see Notes) until firm.
10. When ready to bake, preheat the oven to 375 degrees F. Place one rack in the lower third position, the other in the upper third position.
11. Line cookie sheets with parchment paper or aluminum foil, or use a silicone baking mat like the French Silpat.
12. Unwrap the chilled dough (which should now be very firm) and place on a cutting board. Using a sharp knife, cut into slices of ¼ inch or so. Place cookies on prepared cookie sheets, spacing them about an inch apart.
13. Bake for 10 to 12 minutes. Halfway through, reverse the cookie sheets (switch from top to bottom, and front to back) to ensure even baking. When you press a fingertip to the top of a cookie and the cookie just springs back, they are done. Don't overbake!
14. Transfer cookies to a plate to cool.

Posted on Jul 6, 2014 7:41:52 PM PDT
Last edited by the author on Jul 6, 2014 7:42:31 PM PDT
KaJoLa says:
Happy birthday from the heart
Cause that's where all great wishes start

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-- @€@€@€@€@€❤€@€@€@€@€@
----- (____________________)

~ . . Happy Birthday Vera J French . . ~
✿⊱╮ ✿⊱╮ ✿⊱╮ ✿⊱╮ ✿⊱╮ ✿⊱╮ ✿⊱╮.

Posted on Jul 6, 2014 7:42:07 PM PDT
KaJoLa, thank you for stepping in to start us off on Monday and what a yummy start.

I love chocolate mousse but I have had chocolate fudge stuck in my head since Robb brought it up a few weeks ago.

In reply to an earlier post on Jul 6, 2014 7:50:04 PM PDT
KaJoLa says:
I was away from home most of the weekend. I didn't think I would have time to do a start, so i didn't sign up. But when I came on to try to catch up a little, I noticed that no one else had taken Monday, so I threw something together quick.

I will have a busy day at work tomorrow since it was a three day weekend. I will try to check in once in a while. I do need to get some sleep now.

Posted on Jul 6, 2014 8:08:09 PM PDT
My favorite candy is chocolate-covered raspberry jell, but recently Nestlé's Crunch issued a limited special edition of Girl Scout Cookie flavors - the caramel and coconut bar is terrific!

Posted on Jul 6, 2014 8:42:21 PM PDT
KaJoLa, thanks for the start! I would have never known that you just threw something together at the last minute!

I love chocolate, and think every day should be chocolate day! My current favorite is dark chocolate with chile powder in it. I remember as a kid, we loved it when my dad would bring home a Whitman's Sampler as an unexpected treat.

Posted on Jul 6, 2014 8:44:29 PM PDT
~*+~*+~*+Happy Birthday, Vera J. French!+*~+*~+*~

Posted on Jul 6, 2014 8:46:57 PM PDT
I took another day.

*¨) ¸.**¨) ¸.**¨*
(¸.*´ ¸.*´*' ~* ⊱✿⊰ FB&C Start Schedule:

Snowlady Sandy - Tuesday July 8
Tippetarius - Thursday and Friday July 10 and 11. Start after 10pm ET
Tippetarius Saturday July 12 Start after 10 pm EDT
Snowlady Sandy - Tuesday July 15
GuyaneseBajan - Wednesday July 16
Snowlady Sandy - Friday, July 18

.✿. Open Dates:

Wednesday July 9
Sunday, July 13
Monday July 14
Thursday, July 17
Saturday, July 19
Sunday, July 20


Just choose an available day, copy/paste schedule into a post and add your info.

Posted on Jul 6, 2014 9:52:30 PM PDT
redandwhite says:
@ KaJoLa

Thank you for throwing a chocolate start our way - is is very much appreciated ♥

Asking us to tell about our favourite (only one ????) makes for a hard choice first thing in the morning, (actually at any time), but have to admit that Chocolate Mousse would be my choice for desert and after reading NewDiane's post it made me think of Fry's Turkish Delight - not raspberry - but delicious - and only available to me when I go to the UK

Posted on Jul 6, 2014 9:53:59 PM PDT
redandwhite says:
....Happy Birthday Vera J French

Posted on Jul 6, 2014 9:56:26 PM PDT
redandwhite says:
@ Sandy
I do hope that you will be able to celebrate your Mother's birthday when she returns from her trip - maybe with a gift of chocolate ;-)

In reply to an earlier post on Jul 6, 2014 9:57:39 PM PDT
redandwhite says:
@ Tip
My goodness three starts in a row - thank you so much for picking those up.

Posted on Jul 6, 2014 11:10:48 PM PDT
redandwhite says:
Rules for Bank Robbers

According to the FBI, most modern-day bank robberies are "unsophisticated and unprofessional crimes," comitted by young male repeat offenders who apparently don't know the first thing about their business. This information was included in an interesting, amusing article titles "How Not to Rob a Bank," by Tim Clark, which appeared in the 1987 edition of The Old Farmers Almanac.

Clark reported that in spite of the widespread use of surveillance cameras, 76 percent of bank robbers use no disquise, 86 percent never study the bank before robbing it, and 95 percent make no long-range plans for concealing the loot. Thus, he offered this advice to would-be bank robbers, along with examples of what can happen if the rules aren't followed:

1. Pick the right bank. Clark advises that you don't follow the lead of the fellow in Anaheim, Cal., who tried to hold up a bank that was no longer in business and had no money. On the other hand, you don't want to be too familiar with the bank. A California robber ran into his mother while making his getaway. She turned him in.

2. Approach the right teller. Granted, Clark says, this is harder to plan. One teller in Springfield, Mass., followed the holdup man out of the bank and down the street until she saw him go into a restaurant. She hailed a passing police car, and the police picked him up. Another teller was given a holdup note by a robber, and her father, who was next in line, wrestled the man to the ground and sat on him until authorities arrived.

3. Don't sign your demand note. Demand notes have been written on the back of a subpoena issued in the name of a bank robber in Pittsburgh, on an envelope bearing the name and address of another in Detriot, and in East Hartford, Conn., on the back of a withdrawal slip giving the robber's signature and account number.

4. Beware of dangerous vegetables. A man in White Plains, N.Y., tried to hold up a bank with a zucchini. The police captured him at his house, where he showed them his "weapon."

5. Avoid being fussy. A robber in Panorama City, Cal., gave a teller a note saying, "I have a gun. Give me all your twenties in this envelope." The teller said, "All I've got is two twenties." The robber took them and left.

6. Don't advertise. A holdup man thought that if he smeared mercury ointment on his face, it would make him invisible to the cameras. Actually, it accentuated his features, giving authorities a much clearer picture. Bank robbers in Minnesota and California tried to create a diversion by throwing stolen money out of the windows of their cars. They succeeded only in drawing attention to themselves.

7. Take right turns only. Avoid the sad fate of the thieves in Florida who took a wrong turn and ended up on the Homestead Air Force Base. They drove up to a military police guardhouse and, thinking it was a toolbooth, offered the security men money.

8. Provide your own transportation. It is not clever to borrow the teller's car, which she carefully described to police. This resulted in the most quickly solved bank robbery in the history of Pittsfield, Mass.

9. Don't be too sensitive. In these days of exploding dye packs, stuffing the cash into your pants can lead to embarrassing stains, Clark points out, not to mention severe burns in sensitive places--as bandits in San Diego and Boston painfully discovered.

10. Consider another line of work. One nervous Newport, R.I., robber, while trying to stuff his ill-gotten gains into his shirt pocket, shot himself in the head and died instantly. Then there was the case of the hopeful criminal in Swansea, Mass., who, when the teller told him she had no money, fainted. He was still unconscious when the police arrived.

In view of such ineptitude, it is not surprising that in 1978 and 1979, for example, federal and state officers made arrests in 69 percent of the bank holdups reported.

In reply to an earlier post on Jul 6, 2014 11:59:06 PM PDT
Mom doesn't get on the thread very often but I will copy and paste
this in an e-mail to her..
Thanks for remembering...

In reply to an earlier post on Jul 7, 2014 12:01:29 AM PDT
Last edited by the author on Jul 7, 2014 12:03:43 AM PDT
red, by the time she gets back we will be celebrating both of our birthdays..
Chris's is in there too..
Don't know what we will do but something...

Posted on Jul 7, 2014 12:55:00 AM PDT
Sally in SA says:
Thank you KaJoLa. It was very good of you to pick up the start like that.

Happy birthday to Sandy's mom. Wish her well from us Sandy. I hope she has a really good day.

Very amusing Red. I think bank robbers seem to have acquired a greater level of competence since 1987:)

I don't need any special day to enjoy chocolate. I don't really have any favourite, I seem to enjoy all chocolates. I will say though that a LARGE slab of Cadbury's Whole Nut chocolate rates amongst the top. It has to be the LARGE slab where the nuts are also large:)

dinkyd, I'm pleased to hear you have started your holidays in your caravan. Sounds wonderful.

Posted on Jul 7, 2014 4:46:37 AM PDT
Wishes for a very happy birthday to Sandy's mom! I hope it is celebrated by healing for Sandy's sister, and re-celebrated soon.

Congratulations to dinkyd on your journeys AND the cat-sitter left behind. I have read so many stories set in Yorkshire. Never been.

Thanks to KaJoLa. My favorite chocolate depends on my mood, but I have found that a little bit of high quality chocolate will satisfy my craving better than a large amount of inexpensive chocolate. I also have a coffee grinder reserved for grinding spices. I might have to try a gluten-free version of that recipe.

Posted on Jul 7, 2014 5:34:24 AM PDT
redandwhite says:
Aboveground, Part I: Remembering by Ann Willow (Biographies & Memoirs)

What would prompt a woman to flee with her daughter and a single blue suitcase to the unknown environs of the 'underground' to obtain new identities?

"Aboveground" is a memoir of one woman's journey to find a new life to protect her daughter from her parents, members of a mysterious group of people that practiced black magic. In 1989, fleeing to the outer fringes of society in a blinding desperation for freedom, Ann and her daughter entered a world where identities changed as frequently as the tide waters of the Pacific Northwest, where she discovered sharks lurking deep beneath the surface of society. Ann's hoped for sojourn into the underground world, with the promised safe house and new names, was anything but safe, turning into a nightmare from which Ann had to leave, barely escaping with her daughter.

From the fragile first moments of facing the incomprehensible truth about her life, to the seedy underworld of the 'underground', Ann's journey became an odyssey of enlightenment which led her to a profound spiritual awakening on the shores of Puget Sound, where she embraced herself as an aboveground sort of person, not willing to live a lie. She took her daughter's tiny hand, and together, with their single blue suitcase, they resurfaced to a new life, out of darkness into light.

In Part I: Remembering, Ann takes us along on her journey of remembering the truth about her childhood, and the events leading her to the underground network in search of a new life.

Posted on Jul 7, 2014 5:51:06 AM PDT
One of the funniest bank robber stories of my experience involved a trio of truly stupid criminals who, by luck, robbed a small-town branch bank when it happened to have more than a quarter of a million dollars in cash -- a fluke rather than the result of any planning on their part -- but who were caught and captured, after a deadly shoot-out, because they borrowed a broken-down Nova from the mother of one of the robbers for their getaway car. True to form, the Nova broke down only a few hundred yards into their escape.

Another bank robber was caught because he wrote the stick-up note on the back of his mother's deposit slip. His weapon? A comb in his pocket. He wasn't completely stupid because he knew that the crime carried a harsher penalty when committed with a deadly weapon. Combs are not considered deadly weapons, even in the hands of Donald Trump.

Posted on Jul 7, 2014 6:44:29 AM PDT
KaJoLa says:
Some picks for Chocolate Day:

Cocoa and Chocolate Their History from Plantation to Consumer
This is a 19th century look at chocolate, from the tree to the table. It's not a recipe book, but it starts with the European discovery of cocoa, takes a brief look at its history and then looks at how it is grown and prepared. It covers the entire process, which hasn't changed much over the years and helps explain the differences between the various kinds of chocolate we find today. It's not modern by any means, but If you like chocolate, you'll probably enjoy this book.

The Chocolate Rose (Amour et Chocolat Book 4)
Now, in the third book in the Amour et Chocolat series, a book USA Today calls "so romantic and sexy", Florand takes us from Paris to summer in Provence, for the steamy encounter between top chef Gabriel Delange and the daughter of his worst enemy, Jolie Manon. Hot-tempered Gabriel isn't above blackmail to get what he wants, but what he wants might very well be Jolie herself. Because in the heat and sun of Provence, where jasmine and roses climb up old colored walls and fountains play in ancient stone villages, even a beast can prove he is a prince at heart . . .

Cupcakes, Trinkets, and Other Deadly Magic (Dowser Series Book 1)
If you'd asked me a week ago, I would have told you that the best cupcakes were dark chocolate with chocolate cream cheese icing, that dancing in a crowd of magic wielders - the Adept - was better than sex, and that my life was peaceful and uneventful. Just the way I liked it. That's what twenty-three years in the magical backwater of Vancouver will get you - a completely skewed sense of reality. Because when the dead werewolves started showing up, it all unraveled ... except for the cupcake part. That's a universal truth.

The Case of the Chocolate Snatcher-Free Sample Story: Can You Solve the Mystery #2-Free Sample Story (Can you solve the mystery?)
Twelve-year-old amateur sleuths, and best friends, Hawkeye Collins and Amy Adams love to solve cases. They invite readers to follow the clues and sketches to solve crimes in their hometown of Lakewood Hills. All of the books in the "Can You Solve the Mystery" series contain 9-10 short mysteries. Readers are given written clues as well as visual clues to help them solve the crime. The answers and a brief wrap-up are given in the back of the book.

Posted on Jul 7, 2014 7:07:46 AM PDT
robb says:
And chocolate milk is one of the best recovery drinks. One of the carrots (besides Bailey's sad brown eyes) that gets me up and out the door in the morning.

Posted on Jul 7, 2014 7:09:15 AM PDT
Good morning all :) Thank you for the start KaJoLa. Happy Birthday to Sandy's mom Vera!
My favorite chocolate (this second) is Turtles. I have been trying to be a good girl and satisfy my chocolate cravings with chocolate milk at work.

From my watchlist:
Crucible (Adrian Hell #1) - James P. Sumner - Mystery/Thriller/Suspense

Other picks this morning:
The Man I Love - Suanne Laqueur - Contemporary Fiction
STRANGE BODIES (a crime thriller) - Antonia Marlowe - Mystery/Thriller/Suspense
Lovesick: A Mystery, Thriller and Suspense Novel - Spencer Seidel - Mystery/Thriller/Suspense
Trouble At Toff Towers (Trouble at Toff Towers Trilogy Book 1) - Anne Ullah - Humour
Bound Bayou - David Canford - Contemporary Fiction
fifteen years - Nicole Hildreth - Contemporary Romance
The Lazarus Initiative: A Novel - Steven Savile - Mystery/Thriller/Suspense
A Whole New Life - Betsy Thornton - Mystery/Thriller/Suspense
Where Night Stops: a novel - Douglas Light - Mystery/Thriller/Suspense
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Discussion in:  Kindle forum
Participants:  13
Total posts:  50
Initial post:  Jul 6, 2014
Latest post:  Jul 9, 2014

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