7 April 2017

Rochelle Wisoff-Fields-Addicted to Purple

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The next photo is the PROMPT. Remember, all photos are property of the photographer, donated for use in Friday Fictioneers only. They shouldn’t be used for any other purpose without express permission. It is proper etiquette to give the contributor credit. 

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Please be considerate and try to keep your story to 100 words. Thank you. 

Genre: Historical Fiction

Word Count: 100


            Arthur mopped his forehead with his sleeve while holding his bicycle’s handlebar with his opposite hand. He tried to keep up with his buddy who had been blessed with longer legs.

            “Wait up, Bill!”

            The other boy grinned over his shoulder.  “Pedal faster, slowpoke. The fish ain’t gonna wait all day, ya know.”

            Once they reached the river, the boys laid their poles beside their bicycles and raced…

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Friday Funny – Technology

Author Don Massenzio

Failure is not an option. It’s included with your Microsoft product.

The new iPhone 7 is just a slower, heavier, thicker, and much less attractive version of the iPhone 8
google earth
I’ve never been skydiving, but I’ve zoomed in on Google Earth really really fast.

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Chicken and Cashew Massaman Curry

Foodie On Board

Chicken and Cashew Mussamam Curry Chicken and Cashew Mussamam Curry

I am constantly searching for interesting go-to Friday night dinners. You know, something quick and easy to put together, but yet more titillating than what we have been eating for the rest of the week. Here is an amazing recipe that is quickly becoming one of our Friday night staples. This is one of our favourite dishes to order in our local Thai restaurant, but I have found that it is even better when made at home! You could make it with beef or chicken. Add your favourite sautéed greens; serve over basmati rice, and you have an extraordinarily complex, uber-flavourful meal that you would be proud to share with friends! I found the recipe in Donna Hay Magazine, Issue #86, and have been tweaking it here and there.

I will be sharing this recipe with everyone over at Angie’s Fiesta Friday this week.


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