Marshmalohgrrl Artistry

In order to make the Vial of the Sands, I'm going to start backward with what you need to do first. If you are a miner, go mine yourself up: 12 volatile earth 24 elementium ore Smelt your elementium ore into 12 elementium bars. With your volatile earth and elementium bars, any alchemist can make 36 pyrium bars. These are essential to make the 12 Truegold you will need later. Once you have the pyrium, you will need to get yourself: 120 volatile air 120 volatile fire 120 volatile water These volatiles combined with the pyrium bars will make 12 Truegold. Keep in mind, each Truegold the alchemist makes has a 24 hour cooldown. This means they can make ONE Truegold each day. Period. Make good on your tips for each one they deliver you. I recommend at LEAST 25 gold a pop if you're cheap. I pay mine 100 each if they're not in my guild. (We have a very strict "no buying/selling to guildies" policy) Your Truegold is going to take 12 days to make if you use

Bloom by Julie Anne Lindsey My rating: 4 of 5 stars Bloom is an adorable love story about two people who haven't quite learned to love. When Cynthia goes home to visit her potentially crazy grandmother, she rides back into her old life filled not only with the people she knew and loved but with her flawed past and a new man in town, Mitchell Fallon. What she doesn't count on is falling head over heels with the sullen newcomer. When her job is outsourced, Cynthia plans to open a business starring her grandmother's prize cooking. After Mitchell's former flame comes back to profess her love and a few miscommunications, Cynthia heads back to New York to try and find her way. Will Prince Charming come to the rescue? This has to be the cutest story I've read in a long time. It's just sweet without all the hardcore open-door sexy scenes. Excellent read. View all my reviews

Prep:  20 min Cook:  20 min Yield:  4 servings Ingredients: 12 oz package dry spaghetti ¼ cup olive oil 5 cloves garlic, coarsely chopped Pinch crushed red pepper 2 cups cut up zucchini 1 cup cut up summer squash 1 cup cut up red bell pepper 2 cups quartered cherry tomatoes ¼ torn fresh basil ½ cup grated Parmesan cheese ½ cup shredded mozzarella cheese Directions: Bring a large pot of slated water to boil. Cook until just tender. Drain. In extra large skillet, combine olive oil, garlic and crushed red pepper. Cook over medium heat about three minutes until garli begins to soften. Do not let garlic brown. Stir in zucchini, squash, red bell pepper, tomatoes and torn basil. Season with salt and pepper. Reduce heat to low. Heat thoroughly. Serve spaghetti noodles topped with vegetable mixture and top with a sprinkle of each cheese.

Ready In:  30 minutes Yield:  4 servings   Ingredients juice of 1 lime (around 1/4 cup) 1/4 cup olive oil 1/2-1 teaspoon chipotle powder 1 1/2 teaspoons kosher salt (or half as much table salt) 1 clove garlic, peeled and pressed through a garlic press 1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise 1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips 1 red onion, peeled and sliced 1/4-inch thick 12 corn tortillas or 8 flour tortillas 1/2 pound grated cheddar or Monterrey jack cheese a handful of cilantro leaves, washed and dried sour cream and salsa for serving   Directions Preheat your grill on high. Whisk together the lime juice, olive oil, chipotle or paprika, salt, and garlic. Arrange the vegetables in a single layer on a large, rimmed baking sheet, and pour half the dressing over them, turning them to coat the slices evenly. Turn the grill down to medium-low and roast the veggies, turning them and adjusting the heat as nec

Ready In:  60 minutes Yield:  8 servings   Ingredients 4 cups milk 2 bags frozen peas and carrots 4 cups cooked, cubed chicken 4 10.34 ounce cans cream of chicken soup 4 cups Bisquick 1 1/3 cup milk   Directions Heat 4 cups milk, peas and carrots, chicken and soup to boiling, stirring often. Stir Bisquick and remaining milk together until soft dough forms. Drop by spoonfuls onto chicken mixture. Reduce heat to low. Cook uncovered over low heat 20 minutes. Cover and cook 20 minutes more.

Letters from Greece by Lori Green My rating: 5 of 5 stars I first read Mariposa by C.L. McCullough and then delved into The Stone Crow by Lori Green, so, naturally, I had to pick up Letters from Greece written by the two of them. I do not regret my decision. This story is a compelling read from start to finish. Kate and Min meet online amidst the passing of Kate's mother and Min's isolation. The two become online friends and the story begins with a letter from Min telling Kate about her husband losing his mind and hurting her. Then contact stops. Kate, worried about her friend, goes to find her. (view spoiler) [When Kate arrives, Min has a huge black eye and her husband has been beating her. When given the opportunity to leave the country and fly to Greece with Kate, Min jumps at the chance to get away. When she arrives, she sends a letter back home to tell her husband she wants a divorce. (hide spoiler) ] The pair pick up a life in Greece with Kate running a taverna and M