Books by Dick Morris
- The Black Hats The Killers The Last Supper (Collection)
- The Last Supper
- Three Horror Stories (Collection)
- The Weather Station
- The Ruin
- The Killers
- The Investigators
- The Curse
- The Castle
- The Black Hats
- Pelican Escape or Die
- Dark Harbour
- Cursed Slaughtered Hunted (Collection)
- Corners of Wales (Travel guide)
- Blood Island
Wednesday, 13 March 2013
Monday, 11 March 2013
Friday, 8 March 2013
Saturday, 23 February 2013
How to make beautiful mashed potato...
I now think I can make this as well as it is possible to do so; certainly to my taste, and so I thought I'd pass on my method to readers.
1. Fill a saucepan with water to about mid level.
2. Peel the potatoes and cut them up into chunks about one and one half inches square.
3.Ensure the water covers the potato chunks.
4.Add a small amount of salt. (I use Maldon sea salt flakes, which taste wonderful.)
5.Turn up the heat and boil the potato chunks until it is possible easily to break them up with a fork.
6.Leaving the ring or burner on half setting, drain the water off through a colander, return the drained potato chunks to the saucepan and, with the saucepan half on the ring or burner to keep the contents heated, break up the potato chunks completely with the fork.
7.Add salt to tatse. My preference is for a little more salt rather than a little less.This adds some "bite" to the mash. (But don't overdo it.)
8.Add several small chunks of butter, and mix this into the broken up potatoes with the fork. Since these are heated, the butter will, of course, melt. (Important Note One: Don't add too much butter, otherwise the mash will become greasy. Important Note Two: Always add the butter before the milk.)
9.Add some milk. Once again, underdo this rather than overdo it.
10.Work the mixture togther with the fork until it is completely smooth.
11.The end result should be fluffy, cotton-wool like mash, with a lovely bit of "bite".
1. Fill a saucepan with water to about mid level.
2. Peel the potatoes and cut them up into chunks about one and one half inches square.
3.Ensure the water covers the potato chunks.
4.Add a small amount of salt. (I use Maldon sea salt flakes, which taste wonderful.)
5.Turn up the heat and boil the potato chunks until it is possible easily to break them up with a fork.
6.Leaving the ring or burner on half setting, drain the water off through a colander, return the drained potato chunks to the saucepan and, with the saucepan half on the ring or burner to keep the contents heated, break up the potato chunks completely with the fork.
7.Add salt to tatse. My preference is for a little more salt rather than a little less.This adds some "bite" to the mash. (But don't overdo it.)
8.Add several small chunks of butter, and mix this into the broken up potatoes with the fork. Since these are heated, the butter will, of course, melt. (Important Note One: Don't add too much butter, otherwise the mash will become greasy. Important Note Two: Always add the butter before the milk.)
9.Add some milk. Once again, underdo this rather than overdo it.
10.Work the mixture togther with the fork until it is completely smooth.
11.The end result should be fluffy, cotton-wool like mash, with a lovely bit of "bite".
Wednesday, 23 January 2013
Utube upload
I have just produced a four minute video introduction to me as a writer and to my books.
http://www.youtube.com/watch?v=785tMUU_WoIC:\Users\richard\Videos\googlecaa4d4
df54c9f088.html
http://www.youtube.com/watch?v=785tMUU_WoIC:\Users\richard\Videos\googlecaa4d4
df54c9f088.html
Sunday, 13 January 2013
Monday, 17 December 2012
Thanks readers.
A reviewer on Amazon's UK site has given my novel Pelican - Escape or Die a five star review, and has described the story in an email to me as "fantastic". http://tinyurl.com/a7aokvy
And a reviewer on the Barnes and Noble website has given my novel The Curse a four star review and said he "really enjoyed this story." (He also said the ending could have been better done, and so I have now rewritten the ending.) http://tinyurl.com/apaqnoh
And a reviewer on the Barnes and Noble website has given my novel The Curse a four star review and said he "really enjoyed this story." (He also said the ending could have been better done, and so I have now rewritten the ending.) http://tinyurl.com/apaqnoh
Sunday, 16 December 2012
Tuesday, 20 November 2012
Monday, 12 November 2012
Sunday, 4 November 2012
Now available on Amazon
A personal guide that includes eighty-eight of my best photos.
http://tinyurl.com/b5gavuw available both as an e-book and a paperback.
http://tinyurl.com/b5gavuw available both as an e-book and a paperback.
Tuesday, 30 October 2012
Wednesday, 19 September 2012
Friday, 14 September 2012
Thursday, 6 September 2012
Tuesday, 28 August 2012
Now available.
A detective story set on the French Riviera - one of my most favourite parts of the world - and a part of the world I have visited many times - featuring the freewheeling and free loving French detective Pierre Labbac, who investigates a murder on board the luxuxry yacht Pharaoh and peels back the veneer on the high life of the Cote d'Azur to reveal the reality of what goes on underneath.http://tinyurl.com/aer54te
Wednesday, 1 August 2012
Title Change
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