Evelyn Chartres Author
Evelyn Chartres – Page 52 – Author (Nom de Plume)

Another Revision of the Cheshire Cat’s Grin

The Cheshire Cat’s Grin available on:
Google Docs
Wattpad

I have completed my third review of The Cheshire Cat’s Grin. A story which the focuses on a young flapper who falls for the wrong man.

There were 86 modifications made to this 5 page chapter leading to a 54% reduction in changes when compared with revision two. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, so please feel free to make use of this capability.

Another Revision of Old Soul

Old Soul available on:
Google Docs
Wattpad

I have completed my third review of Old Soul. This story explores the concept of an immortal who discovers there are evnetual ramifications to their actions. In this chapter, John also makes a macabre discovery when introduced to something from Edgar Allen Poe.

There were 135 modifications made to this 10 page chapter leading to a 42% reduction in changes when compared with revision two. Overall, this revision concentrated on improving the chapter’s readability. So some of the modifications were related exclusively to formatting and consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, so please feel free to make use of this capability.

Another Revision of Hadrian’s Legacy

Hadrian’s Legacy available on:
Google Docs
Wattpad

I have completed my third review of Hadrian’s Legacy. This story focuses on the construction of the Grand’s defensive wall, the Georgian involvement and the reasons behind it being commissioned. John is also introduced to the existence of the Grand in this hard-hitting revelation.

There were 107 modifications made to this 8 page chapter leading to a 53% reduction in changes when compared to revision two. Overall this revision concentrated on improving the chapter’s readability. So some of the modifications were related exclusively to formatting and consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, so please feel free to make use of this capability.

Another Revision of Penny Dreadful

Penny Dreadful available on:
Google Docs
Wattpad

I have completed my third review of Penny Dreadful. This chapter introduces John Cabot to the valley, town and some of the local lore. The story focuses on The Diary of Frederick Samuels and takes place 30 years prior to the bulk of The Grand‘s stories.

There were 148 modifications made to this 11 page chapter leading to a 54% reduction in changes when compared to revision two. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad display the revised edition. Note that the Google Docs version permits comments and revisions, so please feel free to make use of this capability.

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.