The Official Website of Virginia Wright, Author – Illustrator. Designer. Non-fiction Writer. Children's Fiction, Romance & Cookbook Author. Nature Photographer.
I’m so excited how the recipe corner is starting to shape up! It was suggested by fans that I start posting recipes on my writing blog instead of only on social media sites. Based on the requests, I am going to post recipes in a new section here on my blog, that I refer to as the recipe corner. (https://virginiawright.com/blog/recipes)
If you have a “Tried and True” recipe you would like to have posted at the recipe corner, send in the recipe to [info] [at] virginiawright [dot] com. In the subject area type: Recipe Submission. Please include your full name and the state you are from along with your recipe, adding that you give permission to post your recipe. All recipes are reviewed for consideration, and if your recipe is chosen, you will be notified when it is in the queue for posting.
-Virginia Wright, Author & Queen of Recipe Adaptation :-)
For ten years, before authoring my books, I was the Senior Writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). In brief, while working at Lowfat Weekly part of my job as a recipe developer, included adapting recipes to healthier Low-Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady,” and I enjoyed interacting with our viewers, emails, chats, and such. The problem I was having is that I didn’t want to only develop low-fat recipes, as it left no room for old-fashioned recipes that make you think of your “Mum and home.” I literally have hundreds of recipes that I’ve developed and adapted before Lowfat Weekly, during, and since working there. My recipes are made from ingredients that I already have in my cupboards, on hand– and trust you do too! They are mostly recipes that you will be familiar with, but in some cases, will be posted with “this cook’s” designer twist. These recipes are also some of “my family” favorites and will become yours too. You will find recipes on my blog that have been passed down from my mother, grandmothers, aunts, sister, friends, and friends of friends. All my recipes (most) are “quick and easy” to make including Old-Fashioned Heirloom Recipes, Low-Fat Recipes, Gluten-Free Recipes, Low Carbohydrate Recipes, Vegetarian Recipes, Italian Recipes, Fish and Seafood Recipes, Desserts, and more. In the search block, you can look up everything from dandelion green recipes to honey butter.
-Virginia Wright Queen of Recipe Adaptation
Please visit my blog often for recipes, and to see what I’m cooking up next…
These are my granddaughter’s Abigail and Elisabeth. They were visiting with their grammie, the recipe lady, and receiving a cooking lesson.
I’ve thought for many years of writing a romantic novel. Some say when you get branded for one genre that it is hard to break away from that stigma. Two years ago I joined Romance Writers of America, and it has taken me two years to write one chapter of a romantic novel, but I’m giving it a whirl, and putting one foot ahead of the other. I just bought a romantic mystery on Kindle “An Unlikely Arrangement” by Patty Wiseman. Congrats Patty on your newest release! Maybe one day I will get mine finished–until then, I’m working on my next children’s book “The Christmas Secret” and I love how it is beginning to unfold…
I illustrate my own books, The Princess and the Castle, The Prince and the Dragon, Crying Bear and my book “Buzzzzzzzz What Honeybees Do” as well as take photographs for those I feel photographs would be better served. Writing is something I have done my whole life…dreamed of being a writer when I was just a little girl (Virginia Brown) writing in my journal on the veranda in Belfast, Maine. Not every book is a winner, but for me it is a personal journey, and so very awesome to think that people buy my books and read my words and may learn something from what I have written, such as in my non-fiction, Buzzzzzzzz. Or that a small child learned a lesson in Crying Bear, or that a little one might fall asleep dreaming they are a princess after being read The Princess and the Castle…
For me, as an author, and writer…nothing could be any cooler than to hear someone liked something I wrote. I’m hoping, and believe, that if you write for your readers, that your believers and faithful followers will check out your new genre. It doesn’t mean that they will like what you are writing but they will probably understand and respect your growth as a writer…
Sound too good to be true? Incorporating Eggland’s Best Eggs, a real food– not an egg substitute, into your diet and eating the “whole” egg could actually be good for you, according to Manette Richardson, RD, CDE, Director of Nutrition Services at Eggland’s Best.
Manette suggests that since Eggland’s Best Eggs were developed for the cholesterol-conscious consumer, “Eggland’s Best whole shell eggs have numerous advantages” for individuals who would like to include them as part of their low-fat, cholesterol-conscious diet.
How many egg whites do I use in place of 1 whole egg?
I asked Ms. Richardson… if a consumer “wanted to substitute” egg yolks for egg whites in cooking, what the substitution ratio would be of a whole Eggland’s Best egg to egg white? She said 1 Eggland’s Best Whole Egg could be substituted for 2 Eggland’s Best Egg Whites. However, she could not stress enough that consumers should keep in mind that the “Whole” Eggland’s Best Egg was good for you!
At the time this article was written Manette Richardson was the RD for Eggland’s Best Eggs. Consult Eggland’s Best New DietitianElizabeth Ward, M.S., RD
Authors Note: What fascinated me about Eggland’s Best Eggs is it is a delicious egg; it tastes like an egg should taste like. I grew up on a Chicken Farm as a little girl in Swanville, Maine, and I know what fresh farm eggs taste like… Eggland’s Best is such an egg! Eggland’s Best hens are fed an all-natural, vegetarian diet containing Canola oil as the principal source of fat. This results in an egg with increased levels of Omega 3 fatty acids (100 mg) and 25% less saturated fat than ordinary eggs (1g). The Eggland’s Best Egg is also high in Vitamin E. Ever since Eggland’s Best Eggs hit the market in our area, I’ve been buying nothing but the “Best” Eggland’s Best, that is!
Cholesterol Conscious Consumers – – lowering saturated fat and cholesterol by making smart food choices… adapting recipes to lower fat and lower cholesterol versions, incorporating exercise in your daily plan, and drinking plenty of water should be… a plan for life! ™
For ten years, before authoring my books, I was the senior writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). While working at Lowfat Weekly part of my job was recipe developer, and included adapting recipes to healthier Low Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady.” The problem I had was…READ THE REST OF THE BLOG
