Holo Writing

Authors Jacob & H.P. Holo

author life

Authors Just Talk About Tea – Virtual Panel

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One panel’s barely finished, and we’re already on to the next! 😀

On Thursday, December 3rd @ 8pm EST, join H.P., Faith Hunter, Kimberly Richardson, and Lydia Sherrer as we chat about that most cultured and comforting of beverages – tea! ☕️

As always, the panel will be streamed on our Facebook page, but here’s the Zoom link as well for those who’d prefer to sign up there.

See you next month! 😀

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UPDATE: Here’s the YouTube archive! You can also watch it on Facebook if you prefer.

Also, panelist Kimberly owns a tea company, and you can check it out here! 😀

Authors Just Talk About Feel Good Stuff – Virtual Panel

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It’s almost time for the next Authors Just Talk About… panel!

During this crazy time of year, in this, the craziest year, sometimes you just need to chill and chat about feel good stuff. So that’s exactly what we’re doing! 😁

Join H.P., William Joseph Roberts, Lydia Sherrer, and Benjamin Tyler Smith this Thursday, November 19th @ 8pm EST as we chatter about our favorite feel good movies, books, and other fun comfort things!

Again, the event will be streamed on our Facebook page, but here’s the Zoom link for those who’d prefer watching there!

See you later this week! 😀

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UPDATE: Here’s the archived panel on YouTube! You can also find it on our Facebook page!

Recipes on Top – Sublime Beer Cheese Soup (Mark I – Cheese Bomb)

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https://www.instagram.com/p/B55T9zCHDz2/?utm_source=ig_web_copy_link
Ingredients: 

  • ¼ lb smoked bacon, finely chopped
  • 1 medium red onion cut into ¼ in pieces
  • ½ cup finely sliced celery
  • ½ cup finely chopped carrots
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 12 oz grated white cheddar
  • 3 dashes Tabasco sauce
  • ½ tsp Worcestershire sauce
  • ½ cup beer (preferably a dark Canadian), room temperature
  • Salt and pepper to taste
  • 1 tablespoon thinly sliced chives for garnish
  • bread of choice

Instructions:

  1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot (cast iron Dutch oven works better) over medium heat until lightly browned.
  2. Add onions, celery, and carrots, and cook until the onion is tender.
  3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
  4. Remove from heat and whisk in cheese, Tabasco, Worcestershire sauce, and beer. Season with salt and pepper to taste.
  5. Serve with your favorite bread (Try a French baguette) and top with chopped chives.

Babble:
If you follow me on Instagram, you know I love to cook. You know I also HATE SCROLLING DOWN THROUGH A MILLION ADS AND LIFE STORIES JUST TO GET TO THE GOTDANG RECIPE. 😤😤😤 Pro Tip If You’re Writing For Hungry People: NOBODY cares about your life when there’s the potential of food in the near future. Just sayin’.
That said, welcome to our newest blog feature, Recipes on Top, wherein I share my favorite recipes – at the top of the post, ‘cause ain’t nobody got time for the alternative. 😋
However, if you would like something to read in those small minutes when you’re waiting for your food to finish, I’ll include some thoughts on the recipe below the content itself. Sometimes it’ll be a cute story, sometimes a look into the process of developing the recipe – but always, it’ll come after the good stuff. ☺️
Now, for this first recipe, I have to give credit where credit is due: 
This one actually belongs to Jacob’s best friend, Joe, who gave it to us as part of a wedding gift – a cookbook composed of handy recipes hand-chosen by the man himself. By day Joe is a music teacher, but by night he’s the foodiest of foodies and much of the cookbook is the result of years of love and experimentation.
https://www.instagram.com/p/B58GOZPh0SF/?utm_source=ig_web_copy_link
This particular recipe is one he based on the Canadian Cheddar Cheese Soup he tried at Le Cellier Restaurant in Epcot at Disney World.
We pondered trying the original when we went to Le Cellier several years ago, but then reasoned that this version was so yummy, nothing could possibly be better (so we gorged ourselves on poutine instead. And then got sick from Too Much Poutine. But it was worth it). 🥰