Lowrywrites.com

  Complete step by step on how I sell thousands of books each month AND get 7 sources of income from each book All 12 books https://square.link/u/nmyAKn1g #writing #income #earning #career #writer #growth

  Complete step by step on how I sell thousands of books each month AND get 7 sources of income from each book All 12 books https://square.link/u/nmyAKn1g #writing #income #earning #career #writer #growth 

  10 Books You Can Listen To For Free   Retrograde – a sci fi classic adventure   Ozark Morning – a literary adventure   High Range Revenge – an old fashioned western adventure   Range Heeled – an old fashioned western adventure   Cowboy Country – a western action adventure   Dead on Arrival – a western action adventure   As Good As Dead – a western action adventure   Guns and Magic – an urban fantasy action adventure   Unass – a military sci fi action adventure   Tin Trooper – a military sci fi action adventure   Phalanx – a military sci fi action adventure   Backwoods Station – a sci fi adventure      

  Risotti a la Milanaise             2 lbs. rice           1 chicken           1 can mushrooms           1 lump butter           Parmesan cheese   Cut up chicken and cook in water as for stewing, seasoning to taste.   When almost done add mushrooms and cook a little longer.   Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly.   Do not allow it to darken. Cook about ten minutes and remove from fire.   Take baking dish and put the rice in bottom.   Now sprinkle generously with parmesan cheese.   Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.   This can be eaten hot or cold.    

  Baked Ham             1 ten or twelve pound ham           1 1/2 lb. brown sugar           1 pint sherry wine (cooking sherry)           1 cup vinegar (not too strong)           1 cup molasses           cloves (whole)   Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the molasses, allowing 18 minutes for each pound. When ham is done remove from stove and allow it to become cold in the water in which it was cooked.   Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)over the ham. Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about 1/2 hour. Serve with a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen. Remove all greases from same. Enjoy warm or seal tig