Space Opera With a Twist

April Showers, May Flowers

So far, May, even though in its infancy, has been a productive month. My editor is done with Fatal Blade and I’ll be incorporating her comments over the next few days.  It’ll be on the electronic bookshelves, ready for Decker fans, in a few short weeks.

I’m two-thirds done with the first draft of Like Stars in Heaven. Although still unspectacular, progress is steady, and if the past is any guide, it will begin to increase exponentially as I get closer to the explosive action that triggers the story’s climax. The draft should be ready for my editor by early June.

More interestingly, I was interviewed this week by Brandon of Build Your Author Career via Skype about my trek from corporate drone to full-time author. He’ll be publishing a transcript of the interview on his website and I’ll make sure to post a link here the moment he does. Thanks, Brandon. It was a lot of fun!

The gas grill and my Big Green Egg got their spring cleaning this week and both are now ready to help me create culinary sensations with flame and smoke, something I’ve been looking forward to as the weather slowly grows warmer. Of course, the list of chores around the property grows longer as well. Good thing my new job allows me as much personal time during the day as I like, just as long as I put the requisite effort into my writing, which, you may rest assured, I am. At this rate, I think a fourth Decker’s War adventure for late 2016 is becoming a distinct possibility.


  1. Randall

    Peach BBQ Chicken

    1/2 cup Peach preserves. (Dice up any big peach chunks.)
    1/4 cup White wine vinegar
    1 tbsp Prepared horseradish
    1 tbsp Grated ginger
    1/4 tsp pepper
    1/4 tsp salt
    4 Skin on, bone chicken breasts
    (2 tbsp cooking oil if using oven.)

    In a microwave safe bowl combine the first six ingredients. Heat on high for 15 seconds, stir and heat another 15 seconds or until ingredients mix easily.

    Cool mixture and pour into a gallon Baggie. Add chicken breasts seal and refrigerate for six to 24 hours.

    Grilling: Bring grill to high heat and place chicken bone side down. Reduce heat to medium and cook until almost done 30-35 minutes. Turn and cook another 3 to 5 minutes. Remove from heat and let rest for five minutes.

    Oven: Heat the cooking oil in a steel or cast iron skillet to medium high. Add chicken breasts skin side down reduce heat to medium and cook the chicken until the skin begins to brown and the chicken and it no longer sticks to the pan. Turn the chicken and place skillet into a preheated oven at 350 degrees for 30 to 35 minutes or until the internal temperature of 160 degrees.

    Let rest for five minutes.

    Serves 4

    (If you substitute blackberry jam for the peach preserves and add 1 tbsp of mustard you have a perfect marinate for beef or venison. I use cab tenderloin cuts and blade tenderize well.)

  2. Eric Thomson

    That sounds delightful. Thank you! I’ll try it out in the next few days.

    • Randall

      Fatal Blade was an excellent effort. I enjoyed it very much. I was curious if you ever tried the chicken marinate. Keep up the good work. With regard to retirement, mine came after 32 years of government service. It took me one day to adjust. 😉

      • Eric Thomson

        I’m glad you liked my latest novel. I haven’t gotten around to making that recipe yet, but it’s on my to-try list. Cheers

Leave a Reply