Blog Tour: The Eager Boy (Iron Eagle Gym #6) by Sean Michael

Sean Michael is here today promoting The Eager Boy (Iron Eagle Gym, #6) & has brought a recipe even! Check it out & be sure to let Sean know what you thought of it!

Thank you to Boy Meets Boy for hosting me today!

There is a dessert in The Eager Boy that’s ooey gooey and good. It’s a made up dessert that I think would be yummy. I go through spurts in the kitchen where I cook and bake and make bread. For me, unless it’s for a holiday meal with lots of people, cooking is relaxing. It’s a break from the screen and writing. Someone else calls the shots – all I have to do is follow the directions.

I’ll often see links from other people to various foods – be they main meal or dessert – and I’ll click on them and give them a try if they sound good and aren’t too complicated. Yep, I don’t like things with eight zillion ingredients or that are over finicky to make. I am not a finicky person and my food tends to not look delicate, but it is usually good.

I thought I’d share one of my favorite desserts that I loved as a kid and still enjoy today. The recipe originated with my paternal grandmother – and for all I know she got it from her mother (but I’m thinking not any earlier than that because I believe rhubarb is a North American plant and my grandmother’s mother was born in Germany and immigrated to Canada with her family). My mother learned how to do it from my dad’s mom and I learned from my mom.

Rhubarb Crisp

You will need:

Rhubarb, diced
White sugar (optional)
Brown sugar

How to make it:

Fill the bottom of your pan with two inches of diced rhubarb (the actual amount will depend on how big your pan is - I usually use rectangle casserole dish – and how much rhubarb I have on hand – if I picked it out of my garden, bought it at the store, or had a bunch delivered by my father from his way bigger than mine rhubarb patch)

Throw a tablespoon or so of flour on the rhubarb and mix. If you’re going to throw in the white sugar, add about a tablespoon of it now and mix. I like the sour of the rhubarb and skip this step.

In a medium bowl mix together a cup of flour, a packed cup of brown sugar, a cup of oatmeal and a stick of butter. Mix together until it forms small crumbs. You may add extra butter if needed.

Spread the crumb topping over the rhubarb and sprinkle with cinnamon (I usually give it a light dusting but if you’re a huge cinnamon fan, you can put a teaspoon of it in with the flour while you’re making the crumb topping.

Dot the top of the crisp with small pats of butter (optional)

Cook in a 375 degree oven for 30 minutes or until fruit is soft and bubbling. I test it by pushing a knife into it – the rhubarb should not offer any resistance.

Let me know how you liked it if you give it a try!

Sean Michael
smut fixes everything


Eight months ago Robin Secoya left his lover and master, Stack Lobond, because he didn’t believe Stack really cared about him. He was sure that for Stack, any warm body would do, and Robin wasn’t willing to be just a warm body anymore.

A chance meeting at the Iron Eagle Gym brings them back together, and old feelings aren’t far from the surface. They decide they can’t pass up a second chance at romance. But this time, it isn’t just Stack’s demanding career as a big-cat vet putting strain on their relationship. Robin also has a new job that takes up a lot of his time.

Will their kinky love affair crash and burn a second time, or can they find the balance that will allow the passion between them to flourish?

Buy links:

Dreamspinner Press
Barnes and Noble


Best-selling author Sean Michael is a maple leaf–loving Canadian who spends hours hiding out in used book stores. With far more ideas than time, Sean keeps several documents open at all times. From romance to fantasy, paranormal and sci-fi, Sean is limited only by the need for sleep—and the periodic Beaver Tail.

Sean fantasizes about one day retiring on a secluded island populated entirely by horseshoe crabs after inventing a brain-to-computer dictation system. Until then, Sean will continue to write the old-fashioned way.

Sean Michael on the web:

TWITTER: @seanmichael09

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