Trying not to delve into controversial waters, here's a few things to think about.  Harlequin Horizons is the Harlequin brand, but it's not. (Their double-talk, not mine  ) So please read all the fine print before signing anything. Before you click on any of the nice little buttons provided on the EHarlequin site where so many aspiring authors hang out to learn and interact with authors and editors - know that these are advertisements looking for your money, they want you to pay to make your dreams of becoming an author a reality. This is not the way traditional publishing works, btw.

Here's a few blog posts to feed your mind:

http://www.smartbitchestrashybooks.com/index.php/weblog/comments/want-to-self-publish-how-about-harlequin/

http://www.absolutewrite.com/forums/showthread.php?p=4272712#post4272712

http://www.publishersweekly.com/article/CA6707474.html

http://www.cbc.ca/consumer/story/2009/11/17/consumer-harlequin-self-publishing.html

http://www.teddypig.com/2009/11/reader-beware-harlequin-becomes-a-vanity-press/

http://dearauthor.com/wordpress/2009/11/17/harlequin-horizons-shortsighted-or-farseeing/

Over the last 24 hours three of the major writing associations (RWA, MWA and SFWA) have already distanced themselves from the whole Harlequin franchise - why? Because placing these ads on their site and dangling imaginary carrots is predatory. The prices are crazy high and no one should get a rejection from a reputable publisher suggesting you use their vanity-press instead. There was a reason they rejected it, you paying to publish it doesn't instantly make those problems go away.

Now that the train-wreck is in full force and I'm finding it hard to look away  - I think it's a good time for a nice bowl of soup. Last night I made this winner for my kids and they ATE IT! OMG...that's a sure sign this wasn't half bad. LOL

CHEESEY POTATO-CORN CHOWDER

7 medium gold potatoes, cut into 1/2" chunks, 1 carton (32 oz) chicken broth, 1 tbsp garlic, 1/2 tsp each salt and pepper, 1/3 cup all-purpose flour, 1 cup milk, 2 cups extra sharp shredded cheddar cheese, 1 15oz can whole kernal corn, a few scallions (optional)

(1) In a dutch oven, place potatoes, add just enough water to cover. Heat to boiling, reduce head, cover and simmer 10 to 15 minutes until potatoes are very tender. Drain. Reserve 1 cup of potatoes, return remaining potatoes to the pot. In a small bowl mash the reserved potatoes with a fork - add them to the pot.

(2) Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium.

(3) In a small bowl, whisk the flour into the milk until well blended. Add milk mixture to pot stirring constantly. Cook over medium heat until mixture begins to thicken and boils.

(4) Stir in cheese and corn, stirring until cheese is melted.

(5) ladle into bowls and top with optional chopped scallions.

Enjoy!

So sit back, have a nice bowl of soup and watch the train-wreck to make your own decisions on Harlequin's recent venture.

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This is a recipe I haven't made in a very long time, it's from the "Pampered Chef, Season's Best, Spring/Summer 1998" collection.

Double Chocolate Mocha Trifle

1 pkg. (18.25 oz) brownie mix (plus ingredients to make brownies)

1 3/4 cups cold milk

2 pkgs. (3.4 oz each) white chocolate instant pudding & pie filling

1/4 cup warm water

4 teaspoons instant coffee granules

2 cups thawed frozen whipped topping

3 toffee cars (1.5 oz each) coarsley chopped

Prepare brownies in a 9 x 13 pan as directed for cake-like brownies.  Cool completely.  In a large bowl whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in the warm water; add to the pudding mixture, mixing well. Fold in whipped topping.

Cut the brownies into 1-inch squares. Chop toffee bars.  In a trifle bowl or glass bowl, layer 1/3 brownie squares, top with 1/3 pudding mixture and 1/3 of chopped toffee. Repeat layers.

Chill 30 minutes before serving.

Approximately 470 caleries and 23 grams of fat per serving, based on 12 servings.

Enjoy and have a great weekend!

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