J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Monday, July 25, 2016
Official ~ When A Taker Dreams!
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Thursday, July 21, 2016
LoversPlayersTheSeducer 2016 JULY
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Mistress of Desire and The Orchid Lover July 2016
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Sunday, July 10, 2016
When A Taker Dreams by J. A. JACKSON
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Monday, July 4, 2016
Happy 4th of July!
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Saturday, July 2, 2016
Fire Up The Grill! With This ~ Happy 4th of July Menu! Enjoy!
Southern Greens With Pot Liquor
Mmmm! Tasty! Tasty!
1 Ham hock or 4 strips of bacon or 2 ounces of dried salt
2 Cups of water, (may need more as necessary) <,P> 1 Pound of Collard Greens, Turnip Greens, Mustard Greens, or Kale
½ teaspoon of red pepper flakes
Salt & Pepper to Taste
½ tablespoon of liquid smoke
2 tablespoons of Franks Hot Sauce or Crystals Hot Sauce or any Hot Sauce
Directions: First carefully wash greens.
If you use the Ham Hock, then place Ham Hock in pot with water covering it and bring to
boil and then reduce the heat and cook it until it is tender falling apart.
**Once Ham Hock is done, remove it from the pot. Remove and discard all fat and skin.
Next tear remaining meat in bite size piece and return it to the pot and add your cleaned greens, red pepper flakes, salt & pepper to taste, hot sauce and liquid smoke. Cook with greens 30 to 45 minutes until greens are tender.
If you are using the Bacon or Salt pork, you must sauté them in a heavy pot like a cast iron Dutch oven, until crisp.
Remove from heat add water to the pan add your cleaned greens, red pepper flakes, salt & pepper to taste, hot sauce and liquid smoke.
Cook with greens 30 to 45 minutes until greens are tender.
Mmmm! Tasty! Tasty!
1 Ham hock or 4 strips of bacon or 2 ounces of dried salt
2 Cups of water, (may need more as necessary) <,P> 1 Pound of Collard Greens, Turnip Greens, Mustard Greens, or Kale
½ teaspoon of red pepper flakes
Salt & Pepper to Taste
½ tablespoon of liquid smoke
2 tablespoons of Franks Hot Sauce or Crystals Hot Sauce or any Hot Sauce
Directions: First carefully wash greens.
If you use the Ham Hock, then place Ham Hock in pot with water covering it and bring to
boil and then reduce the heat and cook it until it is tender falling apart.
**Once Ham Hock is done, remove it from the pot. Remove and discard all fat and skin.
Next tear remaining meat in bite size piece and return it to the pot and add your cleaned greens, red pepper flakes, salt & pepper to taste, hot sauce and liquid smoke. Cook with greens 30 to 45 minutes until greens are tender.
If you are using the Bacon or Salt pork, you must sauté them in a heavy pot like a cast iron Dutch oven, until crisp.
Remove from heat add water to the pan add your cleaned greens, red pepper flakes, salt & pepper to taste, hot sauce and liquid smoke.
Cook with greens 30 to 45 minutes until greens are tender.
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Friday, July 1, 2016
"The artist is nothing without the gift, but the gift is nothing without work." - Emile Zola
"The artist is nothing without the gift, but the gift is nothing without work." - Emile Zola
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Sunday, June 19, 2016
LEARN TO ENJOY YOUR OWN SOLITUDE!
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Saturday, June 11, 2016
Coming Soon! BOOK II ~ Lovers, Players, Seducer ~ The Revenge!
Members of the La Cour family have survived betrayal, bittersweet breakups and heartbreaking loss.
In this second book the arrival of an old friend ignites more than romance.
When one brother becomes obsessed with revenge, a deadly game ensues putting the lives of everyone around him in danger.
http://jerreeceannjackson.blogspot.com
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Monday, June 6, 2016
Congratulations!
Thank you to everyone who enter my Amazon Giveaway!
Amazon has contacted you if you were winner!
Congratulations!
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Monday, May 30, 2016
In Memory...For Today We Remember!
For sacrifices made for that which happened today as well as in the past.
Today!
We stop, we try and repay!
For the debt we owe them, all!
It is time to say!
We thank you,
We honor you!
With this Memorial Day!
Written by this author J. A. Jackson today 5/30/2016
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Wednesday, May 25, 2016
Enjoy Fabulous Memorial Day Menu!
Barbeque Baby Back Ribs Slow Cook
2 Slabs of Ribs
Basic Dry Rub (makes 1 cup)
½ cup of sweet paprika
2 tablespoons ground cumin
2 tablespoons mild chili powder
2 tablespoons ground black pepper
1 teaspoon of cayenne pepper
2 tablespoons dark brown sugar
2 tablespoons of salt
1 tablespoon sugar
1 teaspoon dried mustard
1 tablespoon garlic powder
1 teaspoon of ground cloves or if you prefer ground allspice
Combine all ingredients in a bowl and mix well, should yield one cup.
*With your hands, rub the mixture into the ribs. (For Best Results, Marinate ribs in dry rub mixture (in the refrigerator ) overnight if you can. Of at least a couple of hours before grilling.
*Heat your gas or barbeque grill to a temperature of 170 to 220 degrees, if you are going to cook ribs slow - next place your ribs over “indirect heat” (slow cooking process) and cook from 4 to 6 hours.
If you are not going to cook ribs slow the here is the suggested temperature medium heat 325°. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents.
Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked.
Crab & Cucumber Salad Served in Tomato Cups
1 Large Cucumber, peeled and chopped into cubes
1 (8 oz.) can of crab (drain off water)
1 tablespoon of lemon juice
1 tablespoon of fresh chopped dill
1 tablespoon of snipped chives
Salt & Freshly Ground Pepper to taste
¾ cups of sour cream
4 medium size tomatoes (scoop of some of inside to fill with crab salad)
Mix together (gently) drained crab meat lemon juice, dill, chives, salt and pepper. Combine with sour cream.
Serve in Fresh Tomato Cups.
SEMI-HOMEMADE EASY REFRIGERATOR LIME PIE
1 (8 oz.) bowl Cool Whip
1 can sweetened condensed milk
1 sm. can frozen limeade
1 Ready Made graham cracker pie shell
Mix together Cool Whip, sweetened condensed milk and limeade. Spread into pie crust. Chill. Keep refrigerated.
OLD FASHIONED POTATO SALAD
4 Med Potatoes boiled until tender
6 boiled eggs
¼ cup of mayonnaise (add more if you want it creamier)
1 ½ tablespoons of dill pickled relish (or sweet relish if you prefer or pickle juice)
2 stalks of celery chopped
2 med onions chopped
1/8 teaspoon dried mustard
½ tablespoon of apple cider vinegar (maybe substituted for pickle juice)
Salt & Pepper to taste
Mix potatoes with eggs, celery, onion, and pickle relish or juice and apple cider vinegar. In separate bowl, combine mayonnaise, pickle relish or juice, mustard, salt and pepper. Mix well and toss carefully with potato mixture. Salt and pepper to taste.
SEMI-HOMEMADE BARBEQUE BAKED BEANS
1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice
2 (32-ounce) cans baked beans
1/2 cup ketchup *(Spicy Substitution Use Store brought Sweet Tangy Barbeque Sauce)
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 teaspoons of dried prepared yellow mustard
½ teaspoon liquid smoke
2 tablespoons honey *(want more Southern flavor use Molasses instead of honey)
Preheat the oven to 350 degrees
In a large bowl, stir together the baked beans, onion, brown sugar, honey ketchup, hot pepper sauce, liquid smoke, and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Thursday, May 12, 2016
Enter This Amazon Giveaway!
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Sunday, May 8, 2016
Happy Mother's Day
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.
Saturday, May 7, 2016
“Be faithful to that which exists within yourself.” Andre’ Gide
J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.