Katy Walters

About Katy Walters

Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control. She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.

I’ve always loved Poetry.

I am sometimes told in review that there is a poetic lilt to my writing. I have always loved poetry, my favourites being Longfellow, Tennyson, Wordsworth, Coleridge and some of more modern poets.

My love of poetry started at the age of seven at the knee of my great uncle Will’ in a little village in Glamorganshire on the coast of South Wales. Uncle Will was a miner and also a scholar, who when not working long shifts down the  mine, taught the children of the village.  He introduced me to my first poem from a book The Thousand Best Poems in the World. This was a book published in 1891 by EW Cole. Some of the authors were famous, others anonymous as was a premise for some ladies writing in those times, most of the poetry held the flavour of nostalgic Victorian poetry.

As the festive season is nearly upon us I hope you will enjoy the one given below written probably one hundred and fifty years ago by an anonymous poet.  The poetry echoes the theme of my book written specially for Love at Christmas 2. This box-set has such a wonderful variety of stories both in the contemporary or historical style.

In the coming year, I hope to present some of these poems in my blog and website now nearly built.

https://www.katy-walters.com

‘Live for Something’

Live for something, be not idle-

Look about thee for employ!

Sit not down to useless dreaming –

Labour is the sweetest joy.

Folded hands are ever weary,

Selfish hearts are never gay,

Life for thee have many duties-

Active be, then, while you may.

 

Scatter blessings in they pathway!

Gentle words and cheering smiles

Better are than gold or silver,

With their grief – dispelling wiles,

As the pleasant sunshine falleth

Ever on the grateful earth,

So let sympathy and kindness

Gladden well the darkened heart.

 

Hearts there are oppressed and weary,

Drop the tear of sympathy,

Whisper words of hope and comfort,

Give and thy reward shall be

Joy unto the soul returning,

From this perfect fountain head,

Freely, as thou freely givest,

 

Anonymous. Just Before the Village Blacksmith by Longfellow

Page 207 The Thousand Best Poems in the World – First Series.

Published 1891

 

Welcome me darlins – Failte roat

To be sure, a wee dram of Irish Whiskey me darlin’s

And a wee bit of the Soda bread with fresh butter.

Ingredients:

1 lb of White flour.

1 teaspoon of bicarbonate soda.

2 pinches of salt. 12 to 14 fl.oz of milk, or preferable butter milk or sour milk.

First step to a great Irish Soda bread.

Three minutes and yer dun with only a wee thirty minutes to the baking of it.

Heat oven to F450 C or C230  – standard settings.

Pour in sieved flour in a bowl and make a well in the middle.

Pour in the milk or desired liquid.

Mix by hand or wooden spoon to a soft dough.

At this time, ye may wish to be adding raisins, olives or sundried tomatoes.

Wash off any trace of dough then using a rolling pin press into a round half an inch in thickness.

Mark with a palette knife into four sections.

Now pop into the oven and bake for 30 minutes. Test if it needs cooking a little more by pushing the knife gently through a section. If there is a sticky residue on the knife, you need to cook it a little more.

Well done.  Now have plenty of fresh butter as a spread and enjoy.

Below two exciting items now on Amazon for ye.

Go raith mile maith agat mo Chairde

 

 

Glorious Trifle – made in a jiffy.

Last month I put on a recipe for a homemade quiche. I promised to put on another for the desert. So here is a delicious trifle.

Please note that some of the ingredients are shop bought. The only difference is not in the taste but the amount of hard work put in to achieve this desert. As an author I need all the time I can get. Especially when coming to crucial points in the novel I am writing at the time of posting on a blog.  Yet even authors need to eat besides drinking gallons of coffee.

So Trifle a la Maison and the shop.

INGREDIENTS.

Have one trifle dish ready large enough for one pint of trifle.

One packet of bovine gelatine cubes to your taste.

One tin of custard sold by your nearest supermarket.

1 tin or tube of double cream.

Nine sponge fingers especially produced for adding to the jelly. Chop them up into cubes.

Fresh berries, either strawberries, blueberries rinsed through under the tap. Or, add your favorite tin fruit.

1 small packet of sugar sprinkles.

CAUTION: Timeout to explain why there may be typing errors.  If there it is because my sixteen-week cockerpoo puppy is at the teething stage and is nipping my toes as I type. She has a special penchant for my designer sandals. I don’t own many pairs of shoes actually I can count them on one and a half hands, but I do have a weakness for the odd designer pair. OOO-OO-OOuch  she’s managed to nip me again.

So to return to the menu, after giving her my tee shirt to chew on. It was a freebie from a buy one get one free sale. It already has neat little holes from those baby teeth. Now she’s engrossed in adding a few more. She’s just looked up at me and I can’t resist picking her up and giving her a big hug and kisses on her soft furry baby cheek.

To continue.

Melt enough cubes for one pint of jelly in half a pint of boiling water.

Add another half pint of cold water.

Stir in the rinsed fruit.

Add the sponge fingers – remember to chop them up into cubes.

Put in fridge to cool and set.

When set, add the tin of custard or as much as you wish.

Whip the cream up and carefully and lightly spread over the custard.

Sprinkle over some ‘thousand and one’

Then garnish with some berries.

Voila!!

One superb trifle.

Put in the fridge to set even more.

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Delicious Smoked Salmon & Asparagus Pie.

SMOKED SALMON and ASPARAGUS QUICHE.

PASTRY

Use shop made pastry quiche or cook your own and use the recipe here for processor or hand

For two  8 inch pastry cases

10oz. self-raising flour

Five ounces butter

1 egg

Milk or water to mix

QUICHE ingredients:-

Six generous slices of smoked salmon finely flaked or narrow slices

2 finely chopped onions

Twelve spears of asparagus

Six ounces of Swiss curd cheese

Pepper 1/4 teaspoon, 1 tablespoonful of dried dill, half a teaspoonful of salt

3.1/2 ounces of milk, 7.1/2  fluid ounces of double cream

 

Three quarter baked pastry cases set aside 

Keep oven at 380F or 190C 

Beat eggs, add salt, pepper, and dill.  Add milk and double cream. Set aside

Spread finely cut pieces of the salmon and half of the cheese in both pastry cases

Add six spears of asparagus for each pie.

Pour beaten mixture of eggs, milk, and cream over the salmon cuts and asparagus spears in both pastry cases

Sprinkle rest of cheese over both

Bake for approximately 30 to 40 minutes. Test by inserting a knife into the center. It should come out clean.

Serve with a glass of sparkling prosecco, followed by raspberry and blueberry trifle with single cream.

The trifle recipe in the next blog.  Happy eating.

Now on Amazon. https://goo.gl/jUBpZs