Delicious Italy “Marche” Region

Ciao!

                                   Brodetto Fish Stew

ancona

Brodetto as the name suggests, is a type of soup made from the left overs and unwanted scraps that couldn’t be sold in the market. 

Traditionally, it was the daily meal for many workers in the ports and was considered a complete meal. There are four types of brodetto corresponding to the different fishing localities in the region – ‘Ancona’, ‘Porto Recanati’, ‘Fano’ and ‘San Benedetto del Tronto’.

Essentially, the main fish caught in each town is the prime ingredient in the local brodetto. We have been informed of a new fifth version called ‘brodetto delle Marche’ which has aspects of each of the other four. If you are wondering where the best brodetto originates from, then Porto Recanati claims to be ‘king of brodetto’, but locals will differ.

It contains whole or cuts of fish, along with crustaceans and calamari if you choose. The stew sometimes contains peppers and a dash of vinegar, like in San Bendedetto del Tronto, sometimes tomatoes and a bit of piccante zip, like around southern Abruzzo, and sometimes its light on the tomato and generous with the wine, like the versions around Ancona. Give it a try, because really, you can’t go wrong!

 

Here is the recipe: ENJOY!

Brodetto

Mixed fish (mullet, sole, rockfish, dogfish, cod, turbot, bass, mackerel, etc)
Crustaceans to taste (shrimp, mussels, clams) and small calamari, if desired
2 cloves garlic
1 onion, minced
1/2 to 1 cup tomato sauce or chopped tomatoes with juice
A pinch of peperoncino (red chile flakes)
A handful of fresh parsley, minced
A handful of celery leaves, minced
1 cup white wine

In a stockpot, heat a few spoons of olive oil and saute the garlic and onion. When they are golden, add the parley and celery leaves and saute a few minutes until wilted. Add the fish pieces (not the crustaceans) and stir-fry for a few minutes. Pour in the wine and let it steam the fish for a few minutes. Pour in the tomato sauce along with some water to cover the fish, sprinkle in the peperoncino, salt and pepper it, and partially cover the pot and let it simmer for about a half-hour. Uncover it and add the shellfish. Simmer another ten minutes until the shells open and they’re cooked. Serve hot. It is often spooned over pieces of bread or bruschetta placed in the bottom of the bowls.

                                            ……..More recipes to follow………

Visit my website: https://www.deborahstevensauthor.com checkout the Store and enter your email address to receive Newsletter.  After visiting the website if you decide to order “The Serpent’s Disciple” , “Holy Predator” or Gift Book Package from the Store receive a FREE “CD” of “ITALIAN MUSIC”.

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 The Unique tastes of Abruzzo

This will be the first of many recipes.     

                    375px-Abruzzo_in_Italy.svg  maccheroni-alla-chitarra

Abimages (1)Abruzzo is an Italian region, east of Rome, with an Adriatic coastline and the Apennine Mountains. National parks and nature reserves cover much of its rugged interior. Hilltop towns date back to the medieval and Renaissance periods.  Due to the Apennine Mountains, the province of Chieti along the Adriatic was isolated from international influence until the 20th century. As a result much of the cuisine of the region remains unique. The small villages locked away in the mountains the local farmers, families and cooks perfected the particular cheeses, pastas and dishes over the ages.  Renowned for its variety and richness, Abruzzo’s cuisine is among the best in Italy. While many of the dishes bear similarities to items one might find throughout Italy, the locals usually provide a regional variation.

Abruzzo food is regarded as Italian cuisine at its purest. Abruzzo being located between the North and South of Italy has been protected from centuries of foreign cuisine influences. For example, in the North Western regions of Italy there is an influence of French food and bordering Alto Adige, Trentino and Veneto there is an Austro-Hungarian influence. South of Italy you will find that the cuisine has a strong Spanish and Arabic or North African influence. Abruzzo food is a mixture of different traditional taste and is also based on a number of dishes that unite them and where the cuisine from both the sea and mountains come alive in Abruzzo food.

“Maccheroni all chitarra” is amongst the most known of the Abruzzo food dishes. Italian cousin to the beloved spaghetti and meatballs is quite the popular in Abruzzo. This recipe is worlds away from the spaghetti and meatballs that we know so well. The sauce is a long simmered Ragù all’Abruzzese where milled tomatoes cook slowly with lamb, beef, and pork so they soak up all of that meaty flavor. The meatballs are teeny palottine, chickpea-sized veal meatballs bound with egg and seasoned with sweet nutmeg. The pasta dough, made of eggs and durum wheat, is cut into strips using a “chitarra” (translated literally as “guitar”). 78684Pasta making implements have been around for a long time. An important symbol of the Abruzzi region of Italy, the Chitarra (pronounced key-tahr-rah) originated around 1800 in the province of Chieti, and is still in common use today. It is among the oldest of tools for cutting many thin strands at once. This piece of Abruzzo food equipment is made up of a wooden frame, strung with parallel steel strands and by pushing the sheets of pasta dough through with a rolling pin, the characteristics shape of chitarra is obtained.  

Maccheroni alla Chitarra with Ragù Abruzzese and Palottine (Tiny Meatballs)

Ingredients

For the palottine:

12 oz ground veal

1/2 tsp kosher or fine sea salt

Pinch of freshly grated nutmeg

1 large egg, lightly beaten

Vegetable oil for frying

1 batch Ragù all’Abruzzese (recipe follows), heated to a simmer

2 batches Fresh Egg Pasta Dough (recipe follows), cut into maccheroni alla chitarra or cut using a pasta roller

Freshly grated Parmigiano-Reggiano cheese for serving

Whole dried chiles or red pepper flakes for serving

For the Ragù all’Abruzzese:

3 tablespoons vegetable oil or olive oil (not extra-virgin)

6 ounces boneless beef chuck roast, cut into 4 equal pieces

6 ounces boneless pork shoulder, cut into 3 equal pieces

6 ounces boneless lamb shoulder, cut into 3 equal pieces

Kosher or fine sea salt

Freshly ground black pepper

3 pounds whole or diced canned tomatoes, with their juice (about 7 1/2 cups)

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

For the Fresh Egg Pasta Dough:

2 to 2 1/4 cups flour or unbleached all-purpose

1 tablespoon semolina flour, plus more for dusting the work surface and the dough

1/2 teaspoon fine sea salt

Pinch of freshly grated nutmeg

3 extra-large eggs

1 to 2 tablespoon extra-virgin olive oil

 

Directions

  1. For the Ragù all’Abruzzese: Warm the vegetable oil in a large Dutch oven or other heavy-bottomed pot placed over medium heat. Season the pieces of meat with a little salt and pepper and add them to the pot. Brown for 3 to 4 minutes, then turn the pieces to brown the other side, another 3 to 4 minutes. Continue to brown the meat until it is nicely seared all over. Remove the pieces to a deep plate or bowl. Set the pot aside.
  1. Pass the tomatoes through a food mill fitted with the disk with the smallest holes. Discard the solids. Set the milled tomatoes aside.
  1. Return the pot to medium heat and add the extra-virgin olive oil. Stir in the onion, reduce the heat to medium-low, and sauté for about 5 minutes, or until the onion is shiny and beginning to soften. Pour in the tomatoes, raise the heat to medium-high, and bring to a simmer. Return the meat to the pot and reduce the heat to medium-low or low to maintain a gentle simmer. Cover partially and let the sauce simmer, stirring it from time to time, for about 3 hours, or until the meat is very tender and the sauce is thickened. Add a splash or two of water if the sauce thickens too much before the meat is done. Taste and adjust the seasoning with salt and pepper, if you like.
  1. Turn off the heat. Remove the meat from the pot before using the sauce.
  1. For the Fresh Egg Pasta Dough: To mix the dough in the food processor: Put 2 cups flour, the 1 tbsp semolina flour, salt, and nutmeg into the work bowl and pulse briefly to combine. Break the eggs into the work bowl and drizzle in 1 tbsp of the olive oil. Process the mixture until it forms crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If the mixture seems dry, drizzle in the remaining 1 tbsp oil and pulse briefly. If it seems too wet and sticky, add additional flour, 1 tbsp at a time, and pulse briefly.
  1. Turn the mixture out onto a clean work surface sprinkled lightly with semolina flour and press it together with your hands to form a rough ball. Knead the dough: Using the palm of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn, and repeat the pushing and folding motion. Continue kneading for several minutes until the dough is smooth and silky. Form it into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes before stretching it.
  1. To mix the dough by hand: Combine 2 1/4 cups flour, the 1 tbsp semolina flour, salt, and nutmeg on a clean work surface and pile into a mound. Make a well in the center of the mound, and break the eggs into it. Drizzle 1 tbsp of the olive oil into the well. With a fork, break the egg yolks and whisk together the eggs and oil. Using the fork, gradually draw the flour from the inside wall of the well into the egg mixture until it has a batter like consistency. Work carefully so that you don’t break the wall of flour, causing the egg mixture to run out and things to get messy. (If this happens, don’t panic; just use your palms to scoop up the egg mixture and work it back into the flour.
  1. Now, use your hands to draw the remaining wall of flour over the thickened egg mixture and begin to mix it and knead it. Using the palm of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn, and repeat the pushing and folding motion. Use a dough scraper to dislodge any bits stuck to the work surface. The dough will begin as a shaggy mass but will eventually turn smooth as you knead it over several minutes. You may not use all of the flour on the work surface. When the dough is smooth and silky, form it into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for 30 minutes before stretching it.
  1. Stretching the dough: Set up your pasta machine with the rollers on the widest setting (#1 on my standard Marcato Atlas machine). Scatter a little semolina flour on the work surface around the machine and have more on hand for sprinkling on the dough.
  1. Cut the dough into four equal pieces, and re-wrap three pieces. Knead the remaining piece briefly on the work surface. Then, using a rolling pin or patting it with the heel of your hand, form the dough into an oval 3 to 4 in long and about 3 in wide. Feed the dough through the rollers of the pasta machine, and then lay the strip on the work surface. Fold the dough into thirds, like folding a business letter, sprinkle with a little semolina, and pass it through the rollers again.
  1. Repeat the folding and rolling process a few more times, until the strip of dough is smooth. Move the roller setting to the next narrower notch and feed the strip of dough through the setting twice, sprinkling it with a little semolina each time to keep it from sticking and then moving the notch to the next setting. Continue to pass the dough through the rollers twice on each setting, until you have stretched it to the appropriate thickness. This will depend on which cut you are making, so be sure to read carefully the individual recipes and instructions for cutting the various shapes. Most recipes, including those for ravioli and lasagna, call for stretching the dough very thin—about 1/16 in—though some cuts require a thicker sheet.
  1. Once you have stretched your piece of dough (it will be a fairly long ribbon, depending on how thin you have stretched it), lay it out on a semolina-dusted surface and cover it lightly with plastic wrap while you stretch the remaining 3 pieces.
  1. To make the palottine: Put the veal, salt, nutmeg, and egg in a bowl and mix together thoroughly (I use my hands). With your fingers, pinch off a very small piece of the mixture and roll it into a tiny ball—not much larger than a chickpea. Place the meatball on a clean tray or platter. Repeat until you have rolled all of the veal mixture into meatballs.
  1. Pour the vegetable oil to a depth of 1/4 in in a frying pan, place over medium-high heat, and heat to 375°F on a deep-frying thermometer. If you don’t have a thermometer, carefully drop a meatball into the hot oil; if it sizzles on contact, the oil is ready. Place a platter lined with a double layer of paper towels or a large, plain brown-paper bag near the stove.
  1. Carefully add the meatballs to the hot oil, working in batches to avoid crowding the pan. Fry them, turning them from time to time with a spatula, slotted spoon, or even a fork, for about 4 minutes, or until they are lightly browned. Use a slotted spoon or a skimmer to remove the meatballs to the prepared platter. Repeat until all the meatballs are fried.
  1. Transfer the meatballs to the pot with the ragù. Return the sauce to a simmer over medium-low heat, then reduce the heat to low, cover, and keep the sauce at a very low simmer while you cook the pasta.
  1. Bring a very large pot or a stockpot of water to a rolling boil and salt generously. Carefully drop each maccheroni “nest” into the boiling water and stir to separate the strands. Cover the pot until the water returns to a boil, then uncover and cook for just a couple of minutes, or until very al dente. Taste a strand to make sure it is slightly under-cooked. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
  1. Return the drained pasta to the pot and spoon about two-thirds of the sauce over it. Gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl or shallow individual bowls and spoon the remaining sauce over the top. Sprinkle with a little Parmigiana and serve immediately. Pass additional cheese at the table, along with a small bowl of chilies.

Served up with plenty of feathery shredded Parmigiana and dried chilies or pepperoncini.     YIELD:   8

                                     ……..More recipes will be coming………

Visit my website: https://www.deborahstevensauthor.com checkout the Store and enter your email address to receive Newsletter.  After visiting the website if you decide to order “The Serpent’s Disciple” , “Holy Predator” or Gift Book Package from the Store receive a FREE “CD” of “ITALIAN MUSIC”.

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What is that on the Cover?

30a7b7f8-33f7-40a6-9294-059a1187dc45 (2)The Macchina of Santa Rosa is a 100 ft. tall  by 14.7ft. wide tower and weighs 5 tons, which you see pictured on the cover of the book. It is in honor of  Saint Rose the patron saint of the city of  Viterbo, Italy. The first “macchina” was probably designed by Count Sebastian Gregory Fani in 1686. The Civic Museum of Viterbo has a collection of sketches dating back to 1690.

Every year on September 3, in the evening, 100 men called “Facchini di Santa Rosa” (porters of Saint Rose) hoist the Macchina upon their shoulders  and carry it through the very narrow streets of Viterbo’s medieval town center, which dates back to 1258.  The whole route is a little more than 1 mile.

The celebration consists of two distinct parts. On the afternoon of  September 2 a reliquary containing the heart of Santa Rosa is carried in procession accompanied by people in period costumes of the 14th through the 19th centuries. The transport of the Macchina of Santa Rosa takes place the following evening.

There has been tragedy along the way. In 1790 the tower fell during the move. In 1801 the cries of a spectator robbed of her jewels by some pickpockets in the Piazza Fontana Grande panicked some cavalry horses. Twenty-two people in the crowd died in the ensuing confusion and later that night the machine caught fire in Piazza delle Erbe.  In 1814 the tower tilted backwards and a few porters died. In 1893 pouring rain prevented the transport, which proved fortunate when it was later discovered that some anarchists were planning to throw bombs at the machine. The transport was suspended with the outbreak of World War I, but resumed in 1918.  In 1967 a new design did not get farther than the end of Via Cavour due to either excessive weight, or height, or tired Facchini.                                                                                                                                  F3images (1)

The Facchini wear a white uniform with a red sash tied at the waist and a headdress covered in leather. To be selected is considered a particular honor, and one must pass a test of strength. Before setting out they receive a special blessing. At around 9 pm the Facchini lift the 5 ton Macchina and start the first leg of the passage to the cheers of onlookers. For most of the route, the Facchini walk without any visual aid, directed by the capofacchini and guides posted at the four corners of the machine.  The transport begins at the Porta Romana, where the assembled Macchina stays in a scaffold, which is covered with curtains. At around 8 pm the 800 candles of the Macchina are lighted by the local fire brigade. The street lighting will be switched off completely.

During the transport there are five breaks along the 1 mile route. During these breaks the Macchina is put on special frames. The last stretch up to the church of Santa Rosa has a remarkable inclination. In order to overcome this slope, the Macchina is pulled with the aid of ropes and additional people and is eventually placed in front of the pilgrimage chapel. Today, the procession is included in the  UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

SO HOW DOES THIS ALL TIE INTO the plot in the “HOLY PREDATOR”? Follow Anthony and Christine as they navigate their way through the streets of Viterbo.

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Take Advantage of the SPECIAL OFFER till the end of March…

When you order both “HOLY PREDATOR” AND ” THE SERPENT’S DISCIPLE” enjoy a Free CD of Italian Music.

Place an order through the website:  https://www.deborahstevensauthor.com   (or)

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2018 was a very good year…

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Dear Readers,
It’s almost the end of 2018. Can you believe it? This year has absolutely flown by and as I reflect on it, I wanted to share some things I am grateful for.
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I published a new book this year! “Holy Predator” the second in the series of a trilogy.  I have entered it into several Book Contests and will be anxious to see what 2019 will bring. I have received the first 5 Star out of 5 Star Review. It has been written up in two Italian publications, The Italian Tribune and is listed on the website of Italian-America Magazine.
A new website I am excited about and it includes “Gift Book Packages” with some fun items based on the novels. So take a peek and let me know what you think.
I am working on a non-fiction book I hope to have out at the end of 2019.  It will address the secrets and conspiracy theories surrounding the Vatican. It will touch upon some of the subjects I included in both novels.
I have many things planned for the coming year and will update you when things become finalized. If you have any special requests please shoot me an email.
As a thank you to everyone who has supported me in 2018 here is a gift for you:  10% OFF any order through my website just enter coupon code dstevenscoupon at check out.
I hope you have a very happy holiday and I wish you all the best for a wonderful and prosperous New Year!
Deborah Stevens

Chapter 1 “Holy Predator”

COULD THE SYMBOL HIDDEN IN THE U.S. DOLLAR CURRENCY HOLD THE KEY TO WHO IS BEHIND A PLOT TO CONTROL 200 BILLION + D0LLARS?

An excerpt from “Holy Predator” by Deborah Stevens

Predator-Cover

Luciano Bonelli, superior general of the Jesuits, couldn’t put his finger on the exact moment he traded in his soul. He’d run away from the life of wealth and privilege he’d been brought up in and the accompanying greed that came along with it. Oddly enough, the same two entitlements came with the office he now held as superior general of the Jesuits. However, unprepared for the relentless assault by the devil, he had succumbed to temptation, returning to the life he had grown to despise, but he had learned that money wasn’t the root of all evil—it was the love of money and the power that came with it.

The Jesuits were never Sicily’s most important monastic order. That honor went to the Benedictines and Dominicans, but they left behind a distinctive legacy in the Church of Casa Professa, designed by the Jesuit architect Giovanni Tristano, considered to be one of the most remarkable examples of baroque architecture of its kind south of Rome.

Luciano arrived in Palermo around two o’clock. He’d been asked to officiate over a special Mass to bless the recently installed, commissioned stained glass window. The church had been nearly reduced to rubble during the Allied bombing of 1943, and after decades of restoration it reopened in 2009. The Black Pope, a nickname given to the head of the Jesuits but never spoken in front of him, was using the visit as a cover to meet with Michael Gagini Zenetti who was essential to carrying out his plan.

Looking nothing like his father, Luciano was slim, about six feet, with a receding hairline and a nose a little too large for his face. He’d inherited his grandfather’s pointy chin and had grown a mustache and beard to cover up what he considered a weakness for someone of his importance.

Even though he was nothing to look at, everyone who met him was captivated, and he used that to his advantage. Being articulate and charismatic, he’d gotten used to the power that came along with his position. In fact, as a young boy, he had observed the same qualities in his father and had hated the way he used them to control and manipulate the people around him.

The Mass for the newly commissioned window was an elaborate ruse, the real purpose being to set up a meeting with the man who had just left. As the head of the Sicilian Mafia, Michael Zenetti could have easily been mistaken for any out of work male in Palermo, in need of a shave and dressed in worn and wrinkled old clothes. No one would have ever suspected the Capo di tutti Capri of the Cosa Nostra to be the person beneath the disguise. Luciano was familiar with hearing Italians say Sicilians were waiting for a political “messiah” who would bring money and jobs. With unemployment at 14 percent, it wouldn’t be odd to see one of them passing time inside a church looking for spiritual consolation.

Anyone walking into Casa Professa and seeing the man sitting alone, wearing the Y-Cross white, silk damask, collared chasuble with the embroidered gold IHS design, would immediately assume he was someone of importance.

The cardinal was going over his conversation with Zenetti while his admonitor, equivalent to a consigliere in the Mafia, and two assistants stood at the back of the church. Luciano wondered why the window had been commissioned. The colored glass would hardly be a distraction from the ornate ornamentation of the church’s interior. The baroque style was linked to a movement within the Catholic Church, its architecture and embellishments a visible statement of the wealth and power the church possessed. Even the picture frames were ostentatious, commanding as much attention as the paintings in the church. With three naves and ten chapels, the head of the Jesuits had never seen so many cherubs in one place. Everywhere you looked there were hundreds of them… on the ceiling, on the walls, hanging from frames, some praying and some carrying pitchforks.

It was hard to grapple with the reasoning behind a collection basket being passed around at every Mass asking people attending to please give generously to the church when surrounded by statues, carvings and gold everywhere they looked.

Aware that the plane was waiting to take him back to Rome, Luciano knew the three men were probably wondering why he was still sitting there, but he wanted to bask in the opulence for a while longer. Glancing at the faces of the thousands of cherubs, one in particular caught his attention, reminding him of a child he had once known. Memories came flooding back; he was a young boy peering out the window from the west wing of his family’s estate, looking on in wonder at the festivities of one of the many lavish parties his parents were known for throwing. As he got older, he had grown tired of the parties. Finally, the day came… college and his escape from the world he had come to loathe. Wanting to put as much distance as possible between him and his family, he applied to Georgetown University in Washington DC, the oldest Jesuit and Catholic university in the United States. Upon learning he was accepted, he informed his parents that’s where he wanted to go. It was one of the best decisions he’d ever made. His father was against it, but his mother supported him in his decision.

Even though he had grown up Catholic, he knew very little about the Society of Jesus or the Jesuits. During his four years there, he had grown to appreciate the teachings of the religious order, opening up a completely new world to him. In his senior year, he made the decision to become a novice and took his first vows as a Jesuit. Many years later, he was superior general.

“Excuse me, Superior,” whispered one of the assistants. “The plane is waiting, and the pilot will have to file a new flight plan if we do not leave soon.”

“Yes, thank you for reminding me,” said Luciano.

Glancing up at the altar one last time, he was aware his secrets were not hidden from all eyes.

Upon exiting Cass Professa, the stench from the garbage piled up along the street was a stark contrast to the world of money and power that he lived in. He knew there was little that wasn’t corrupt in Sicily, with public money from the European Union squandered by overpaid bureaucrats and others in the back pocket of the Mafia. One flagrant example of the corruption was the unrelenting piles of trash that lined the streets of Palermo.

As Luciano descended the steps in front of the church and walked through the black iron gate that safeguarded it, he couldn’t help wonder what his brother would think of the life he had chosen as he slid into the plush, leather back seat of the limo.

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Website: https://www.deborahstevensauthor.com

 

What’s behind the Symbols pictured on the Cover?

FACT:  They represent two powerful all-male organizations.

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The first is the seal for the Bohemian Club. A private club with two locations. A clubhouse in San Francisco, California and the Bohemian Grove a retreat located in Monte Rio, California. The club motto is “Weaving Spiders Come Not Here”.
Founded in 1872 every year for two weeks in July, its members come from around the world flying into Charles Schultz’s airport on chartered and private planes. The 2700 acre retreat is a fortress heavily guarded with every type of security.  On the first night of encampment, its illustrious guest list partake in a ceremony called the”Cremation of Care”.   Grand pageantry, pyrotechnics and brilliant costumes, all take place at the edge of a lake and performed at the base of a forty-foot ‘stone’ owl statue. There are two additional outdoor performances staged during the two weeks. Elaborate set design and orchestral accompaniment are written, produced and performed by and for Bohemian Club members. The more elaborate of the two is the Grove Play or High Jinks; the more ribald is called Low Jinks.
The name of its members are private but members have included some U.S. presidents, cabinet officials, and CEO’s of large corporations. Major military contractors, oil companies, banks, utilities, and national media also have high-ranking officials as club members or guests.
jesuits5The second seal is the IHS monogram an abbreviation for the name of Jesus in Greek: IHSOUS used by the Jesuits . The Society of Jesus is a scholarly religious congregation of the Catholic Church. It originated in Spain the sixteenth-century . The members called Jesuits. The society is engaged in evangelization and apostolic ministry in 112 nations on six continents. Jesuits work in education founding schools, colleges, universities, and seminaries. They are also involved in intellectual research and cultural pursuits. Ignatius of Loyola, a nobleman from the Pyrenees area of northern Spain, founded the society. After discerning his spiritual vocation, while recovering from a wound sustained in the Battle of Pamplona.
The Superior General of the Society of Jesus is the official title of the leader of religious order. He is generally addressed as Father General. The position sometimes carries the nickname of the Black Pope. Because of his responsibility for the largest Catholic, male religious order it is contrasted to the white garb of the Pope.
Jesuits take a vow to go anywhere in the world. However they also promise not to “ambition” for any higher office, whether inside the Jesuit order or in the Church at large. Yet, for the first time in the history of the Catholic Church a Jesuit was elected Pope.
In the conspiracy thriller “Holy Predator” do these two groups find out they have something in common?
I will be writing a series of posts/blogs. Pointing out details you might question if they are truth or fiction.
Go to my Facebook Page or Blog  (http://www.DebStevensBlog.wordpress.com) to follow.

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While there…Enter: (October’s Give-a-way Drawing”).

 

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To get a Signed Copy:
Go to website “Shop” to order and check out the “Gift Book Packages” for Holiday giving or for yourself.

 

Podcast with Pam Stack

It’s been a while since I did a podcast interview. I did one with Pam Stack of On The Air Global Network a few weeks ago. I have another scheduled for October 3 at 7 PM Eastern on Artist First Radio Network to discuss my new book “Holy Predator”.  I am sure every author handles interviews differently, but do we all have some of the same concerns?.
After it’s ended, I think, did I talk to fast or too slow? Did I answer the questions well? Both the hosts were very good at interviewing. Both interviews went past the time allotment they shoot for. So I take tPodcast 7hat as a good thing and that they were enjoying interviewing me.
Podcasts are growing as an alternative means of broadcasting and I am still learning. Here’s a little background if you are not up to speed on them. A podcast or netcast is a series of digital audio or video files which a user can download and listen to. New episodes are downloaded via web syndication, to the user’s own local computer, mobile application, or portable media player.
The files distributed are in audio format, but may sometimes include other file formats such as PDF or EPUB. Videos which are shared following a podcast model are sometimes called video podcasts or vodcasts. So there you have it!
Question for you: Do you listen to podcasts?
My new website is up!
Let me know what you think and where you can order a signed copy of the book. I have also created fun “Gift Book Box” sets that would be fun to give as gifts to friends or family members who like to read.

What does your favorite genre say about you. Which one are you?

Have you ever thought about what you can learn about someone by their favorite book genre? I’ve listed a few below and what they say about you as a person. Have fun!

fantasy 1. Fantasy

If you like fantasy, you probably have a huge imagination. You might want to travel, to escape to somewhere other than the world we live in. The magic and impossibility of fantasy novels, while still holding a reason behind how and why this world exists in its own way, gives a thrilling feeling of adventure.

sci-fi2.  Sci-Fi

Science fiction is very similar to fantasy in that it’s equally realistic and fantastical, but the primary difference lies in how it’s laid out. Science Fiction is technically possible, because it is based on science and fact. If you like these, you probably enjoy understanding how and why things work, while still honing your imagination.

non fiction3. Non-Fiction

If your favorite genre is nonfiction, you are very grounded into this world. You love to learn new things and you constantly gain new knowledge from the experiences in your books. While you may still like adventure and suspense, you receive comfort knowing that what you’re reading is true.

romance4. Romance

If you crave love stories in your life, whether realistic or not, you might wish something like that upon yourself. And you’re not alone. Who wouldn’t want the classic love at first sight thing to happen to them, especially with how much pressure pop culture puts on us to want it? It can be comforting to know that love is possible for anyone, and you  never  know when to expect it.

hitory5. Historical

This quite often falls into the realm of nonfiction, but is slightly different because it took place long ago and isn’t necessarily entirely true. Some may have been embellished for story purposes. If this is your favorite genre, you like to learn, but it’s also possible that you like other eras. You would rather have been born in another century, and some people might not understand that, but your books do.

poem6. Poetry

Poetry is a genre based more off of how words fit together than what they mean. A single poem can be analyzed in many different ways, and the freedom of how you want to interpret it is likely what you find appealing. You like to think and analyze for yourself, while finding meaning. This might extend to your life. As you search for a meaning in your life and the world around you, you want to make it out to be beautiful in its own way.

Book Amaz7.  Mystery/Thriller

If mystery is your genre of choice, then you like answering questions and figuring things out. You’re always guessing what’s going to happen next in books and in life. This makes you incredible to be around because you’re always up for a sudden twist of plans.

genres.png8.  All Genres

If you don’t have a favorite genre, but will read anything equally willingly, you are an incredibly well-rounded person. You aren’t picky and you’re easy to be around. Your willingness to read anything might transfer into what food you like, where you’d rather go on a date, and this gives the people around you the ability to make decisions without worrying too much about what you think.

Give-a-way Drawing:  July, August and September for a Book Themed Mug to celebrate the release of “Holy Predator” in October.  Enter by going to my Facebook Page.

https://www.facebook.com/Deborah-Stevens-Author-Page-162987124575704

READ WHAT ISN’T FICTION IN THE THRILLER “THE SERPENT’S DISCIPLE” UNVEILING THE TRUTH AND CLUE FOR THE UPCOMING SEQUEL

 

P2 Propaganda So let’s start with Propaganda Due also known as P2. Did they really exist? Yes “Propaganda” was founded in 1877, in Turin, as “Propaganda Massonica” frequented by politicians and government officials from across Italy. Later in 1945 following World War II the name was changed to “Propaganda Due”.  The increasing influence of the left at the end of the 1960s had the Masons of Italy deeply worried, however by the 1960’s the lodge was all but inactive. Grand Master Lino Salvini of the Grand Orient of Italy—one of

Italy’s largest Masonic lodges—assigned Licio Gelli the task of reorganizing the lodge. Gelli took a list of “sleeping members”—members who were not invited to take part in masonic rituals anymore. From these initial connections, Gelli was able to extend his network throughout the echelons of the Italian establishment. In 1974 it was proposed that P2 be erased from the list of lodges by the Grand Orient of Italy. By the time its Masonic charter was withdrawn in 1976 it had been transformed into a clandestine, pseudo-Masonic, ultra-right organization operating in contravention of Article 18 of the Constitution of Italy that banned secret associations.

Some see the P2 as a reactionary, shadow government ready to preempt a takeover of power in case of an electoral victory of the Italian Communist Party. Nevertheless, P2 was implicated in numerous Italian scandals and mysteries. P2 became the target of considerable attention in the wake of the collapse of Banco Ambrosiano (owned in part by the Vatican Bank), and money laundering that was going on and the suspicious 1982 death of its president Roberto Calvi head of the Vatican Bank. Initially ruled a suicide but later prosecuted as a murder all part of the conspiracy plot found in The Serpent’s Disciple.

P2 Prop 2

On 17 March 1981, a list composed by Licio Gelli was found in his country house speculation to be a combination of P2 members and the contents of his Rolodex and it is not known to what extent the list includes members who were formally initiated into the lodge. Some of the names on the list have demonstrated their distance from P2 to the satisfaction of the Italian legal system.

On 21 May 1981, the Italian government released the list. It contained 962 names and it has been claimed that at least a thousand names may still be secret, as the membership numbers begin with number 1,600, which suggests that the complete list has not yet been found. The list included all of the heads of the secret services, 195 officers of the different armed forces, 12 generals of the Carabinieri, 5 of the financial police Guardia di Finanza, 22 of the army, 4 of the air force and 8 admirals, as well as 44 members of parliament, 3 ministers and a secretary of a political party, leading magistrates, a few prefects and heads of police, bankers and businessmen, civil servants, journalists and broadcasters. Also included were a top official of the Banco di Roma, Italy’s third largest bank at the time, and a former director-general of the Banca Nazionale del Lavoro (BNL), the country’s largest. Although, the book is fiction it’s centered on real events, places and people.

P2 Prop 3

Clue #1 

The owl has a significant role in the sequel “Holy Predator”

 

You can find my novel The Serpent’s Disciple on Amazon

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