What's on the grill today? Duck sausages! Friend went hunting and brought back 10 lbs of duck breast. Ground that with some pork, chicken fat and spices. The logs on the left are a pepperoni spice blend, the ones on the right are spiced more traditionally for a duck sausage.

This is how child predators behave letting kids with that cute puppy.

This is where I'll be on Sun, Feb 15th! Hope to see at least some of you there!

Kevin J. Anderson said as part of his keynote at Superstars, "Evolve or die." There are going to be those of you to whom this news isn't new. But I just heard about it this morning and figured I'd share. Harelequin is Ending its Historical Romance Line reactormag.com/harlequin-en...

Just making sure that all my writerly type friends see this: www.ingramcontent.com/page/ai-opt-...

How to film ICE.

Talking about speaking out, trying to make my position clear. I'll probably be posting more political things here than over on the book of faces. www.leahcutter.com/speaking-out/

What's on the grill today? Summer sausage! I start with ground beef, seasoned appropriately. Form the meat into one or two logs, depending on how much you started with. Wrap the logs tightly in plastic wrap and let sit overnight. Smoke at 180 until the internal temp reaches 160.

One day remaining! www.kickstarter.com/projects/bla...

Here's your PSA for today. "The Wizard's Butler" has a sequel! "The Wizard's Cat". It came out in December last year. amzn.to/4pSEEne You're welcome.

Figured I'd share my current health status, as it were. www.leahcutter.com/my-continuin...

What's currently on my needles? Boreal forest critters, specifically, owls. The colors are actually a dark and light blue, not black and white. Very soft and very pretty!

Did you know that we're still running a Kickstarter? Will go for the next couple of weeks. We've already cleared the first three stretch goals, and are busily plotting out the next. Come join the ride! www.kickstarter.com/projects/bla...

Event starting soon!

Today is the day! House & Hazel in Maple Valley. Hope to see at least some of you there! More events planned (in different locations) for Feb, Mar, and May. Still looking for one for April.

Okay, I'm still doing the Patreon thing. Once a week, the lowest tier gets the "Peek Behind the Curtain" which is a look at the life of a fulltime writer. Also, you'll get a free short story. If you back at a higher level, I'll send you post cards once a month! www.patreon.com/posts/peek-b...

Woo hoo! Finished the first short story of the year. Feels good to be writing again.

And we're funded. Thank you one and all! Now, it's time to anticipate the fun stuff. Like the stretch goals! www.kickstarter.com/projects/bla...

We're live! www.kickstarter.com/projects/bla...

What's on the grill today? Cross rib roast. Used the CCP rub on it- cocoa powder, instant coffee, and lots of black pepper. Smoke and rest today, chill over night, slice and eat tomorrow!

My 2025 book recommendations. www.leahcutter.com/2025-recomme...

Today's post: 2026 Looking Forward www.leahcutter.com/2026-and-loo...

Yesterday's post was about looking back. Today's post is a change of perspective. Enjoy! www.leahcutter.com/2025/12/a-ch...

New post up on the blog. Looking back at 2026. www.leahcutter.com/2025/12/2025...

The pork butt "ham" turned out SO GOOD. It tastes like the best smoked, honey-glazed ham I've ever had. It's juicy and flavorful, really tender too. It's so good I'm planning on making it again in August for our annual BBQ.

What's on the grill? Canadian bacon, a pork butt that's been cured as a ham, and some shank steaks. More info as alt text.

Happy book day to me! "Alien Encounter," the third novel in the Live Alien Contact series, is available everywhere today! Come read all about the Wrench Kata (as one does). Fourth and last book in the series, "Alien War" will be available in February 2026. www.knottedroadpress.com/collections/...

What's on the grill today? A cross rib roast. Cooking low and slow, then slicing thinly for sandwich meats. Before and after shots.

This is your PSA for today. Beware of Chicken 5 just dropped. For those of you who need a holiday pick-me-up. You're welcome.

Would love to see you there!

What's on the grill today? Turkey, of course! Spatchcocked and slightly separated. Plus lots of smoke. Should be ready in a few hours.

Wow. I haven't been writing since October. Writer brain was pretty antsy this morning. Soothed her with a story told in six drabbles (100 words each stanza of a prose-poem). So about 600 words total. Feeling drained from the work but also feeling really good.

Because y'all deserve to know the results of the beef bacon experiment...we have deemed it a GREAT SUCCESS. Much yumminess to be had!

What's on the grill this morning? Beef bacon! Smoking it until it reaches a temp of 150. Then I'll rest it like a brisket, that is, put it in a bag in a cooler for several hours. Then into the fridge it goes. Will slice it once it's cool. Then can cook it up for bacony goodness.

First test of handmade bookmarks done! This is using paper that I marbled the other day. Will be giving these to readers at my various events!

What's on the grill today? Cross-cut shank steaks and beef short ribs. Will smoke for 1 hour, then steam until done. Should be yummy!

What am I making this week? BEEF BACON! I have a dear friend who doesn't eat pork. Once I got a better handle on making bacon from pork belly, I decided to try to make bacon out of the flat part of a brisket. Will let y'all know how it comes out!

I'm going to be at The Dusty Shelf on November 15, from 4-8, as part of the Enumclaw Wine Walk! This is one of the books that I'll have available. Hope to see you there!

What was on the grill today...top round. We make sliced roast beef for sandwiches from it. That red color comes from the smoke. I rest it like a brisket, that is, in a clean bag in a cooler for between 4-12 hours. Then, cool and slice.

I finished reconciling the Q3 accounts!!!! OMG tired but pleased.

NOT my favorite time of year. Windy, stormy, and the power has already flickered off twice now. Sigh.

Hey! I have a new book that's generally available TODAY! It's the second book in the Live Alien Contact series. Absolutely not 100% serious. Much quirkier than that. Pick up your copy today! www.knottedroadpress.com/products/ali...

Still a great book.

What was on the grill last night? It was too dark to take pictures, but here's the final product, pulled pork. I used a new technique. I sliced two deep cuts in the pork butt then made sure to get lots of the rub into the cuts. This gives me a lot more bark. It turned out really well. Very tasty!

I don't write romance. However, all of my cozy fantasies have a romantic element and characters do end up with a HEA. An author canceled at the last minute, so I'm joining in! It's this Saturday, up in Snohomish. You can get tickets here: www.eventbrite.com/e/romance-re...

October 26th, I'll be at the Island Book Festival! islandbooks.com/event/2025-1...

What's on the grill today? Ribs, with a suya rub. And yes, I'm trying a smoke tube for the first time. I'll report later on how it worked. Plus, more suya!

Woo and hoo! Reached the next stretch goal for the Death by Brisket Kickstarter! As of 2 PM October 10, there are only 19 hours to go. Be sure to get your serving today! www.kickstarter.com/projects/183...

Nothing on the grill today. I am curing pork belly though, turning it into bacon. My spice rub is heavy on corriander, fennel, black pepper, and salt. Add curing salts, water, seal, and let sit for 7 days, before smoking, slicing, then cooking as bacon! www.kickstarter.com/projects/183...