Author: Rhys Ford

Rhys Ford is an award-winning author with several long-running LGBT+ mystery, thriller, paranormal, and urban fantasy series, including Murder and Mayhem, a 2016 LAMBDA finalist. She is published by Dreamspinner Press and DSP Publications.

Trying to write….

On By Rhys FordIn Opinion6 Comments

But it’s hard when Jax is staring at me from under my laptop desk.

 

Dog beds all over the house. He’s allowed up on the couch on the blanket but where does he sit? There. Staring up at me from under the table top. I can’t see him but I can feel him breathing on me. Old Man Dog sometimes is just too odd to figure out.

Tonight’s Dinner: Tilapia, Roast Potatoes and Broccoli

On By Rhys FordIn Food4 Comments

Tilapia broiled with garlic, oregano, thyme, basil, salt and pepper. Finished with lemon juice. Garlic and onion roast potatoes and broccoli spears.

Tonight’s Dinner: vinha d’alhos (Portuguese in Hawai’i style)

On By Rhys FordIn Food4 Comments

Tonight’s Dinner: (Vinghra) Vinha D’alhos (Hawaiian style) chicken

This is a traditional Portuguese dish, slightly modified by the Portuguese living in Hawai’i. The original dish calls for wine but since that really wasn’t widely available in the late 1800s/early 1900s Hawai’i, they substituted vinegar instead. The pronunciation in local Portuguese dialect is vin-grah doy-sh (vinegar) instead of the Portugal Portuguese vin-ha (wine).

Vinha D’alhos

Ingredients:
3 lb boneless pork or chicken
1 1/2 cups vinegar
1 cup water
4 cloves garlic, crushed
6 Hawaiian red peppers, seeded and chopped (can substitute red chili flakes or coarse siracha peppers)
1 bay leaf
2 teaspoons salt
6 whole cloves
1/4 teaspoon thyme
1/8 teaspoon sage

Cut meat into 2 inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over meat and simmer in a slow cooker or in dutch oven on low for several hours until soft then serve over rice.