Raechel Sands' 7 – the Hail The Queen® saga – "New novel with Music Soundtrack." Bestselling slow burn reverse harem lesfic spy James Bond Killing Eve book series featuring Venus 7 and Helen of Troy—10 menus.
Northern Denmark is being sealed off, and the Danish government has asked its citizens “not to leave their area,” as it orders 17 million minks in fur farms to be slaughtered. The UK has introduced two weeks’ quarantine on anyone arriving from Denmark.
What’s the problem? Despite denials from the same so-called expert scientists who failed to warn governments of the imminent dangers of a SARS-2 virus pandemic sweeping through the human race – seven new Mutant Covid Viruses have arisen in fur farms in western Europe, and spread back to humans. “One of these viruses has four mutations in its spike protein and in laboratory tests has been found to be more weakly inhibited by antibodies from humans who have been infected with Sars-CoV-2.” (The Guardian 5 November 2020)
Denmark is now slaughtering all of its 17 million fur-trade mink – as several dozen cases of the Mutant Covid Virus has been found in humans. The Mutant Covid Virus has also been found on fur farms in Holland and Spain.
For gripping, empowering, animal-friendly action order Aphrodite’s Kiss by Raechel Sands in Kindle or Paperback for Christmas. “Aphrodite, Helen of Troy, the first woman in space, and two women spies at MI6. Will they, won’t they? Surreal dark humour whodunit. Or, more precisely, who done what, to whom?” UK readers: https://rb.gy/k3nhwx USA readers: https://rb.gy/mui7sd
In my Girl Who Fell books (LINK BELOW) the hero Blanka is addicted to chocolate! And, in fact, for over three thousand years chocolate has been the most desired food in the whole world! Read the “Brief History of Chocolate” here…
The earliest known use of chocolate was by the Olmec civilization of Mesoamerica around 2000 BC. The Olmecs would ceremonially drink it hot from tecomates, a special round jar, but it was a bitter brew! The Mayans used tall cylindrical cups for drinking chocolate and these had elaborate text on the rim. Much later, from around 1400 AD, it was the Aztecs of Mexico who first consumed chocolate in cold form, and they had richly decorated tall beakers specifically reserved for enjoying the prized drink, and impressing others in their society that they had the status to consume it.
It was in the Aztec Empire, etymologists believe, that their names for the cacao bean — “cacahuatl” and “xocoatl” — formed the basis for the word “chocolate” which is now a favourite luxury food consumed in every country in the world. Xocoatl was drunk by the Aztec upper classes, and consumed after meals. Citizens of poorer classes enjoyed it mixed with maize gruel at important events such as weddings, but many scholars maintain that the pure xocoatl drink was an exclusive status symbol of the nobility. However, it was also given to favoured sacrificial victims as a final treat before they departed this world.
The Aztecs associated xocoatl with the god Quetzacoatl, whom they believed had been condemned by the other gods for sharing chocolate with humans. But they were not able to grow the cacao bean themselves, and imported it from more southerly nations which they conquered. The Aztecs created a tax, a “tribute,” which the subject peoples were required to pay — in cacao beans. The cacao bean thus became a form of currency.
When the Spanish conquistadors and Catholic missionaries arrived from Europe, they made records of the value of the cacao bean, noting for instance that 100 cacao beans could purchase a canoe filled with freshwater, or a turkey hen. Spain began importing chocolate from South America in 1585. No one quite knows the complete story of how chocolate got to Spain, but it quickly became a much-loved indulgence of the Spanish court.
But European palates weren’t satisfied with the traditional bitter Aztec xocoatl-chocolate drink recipe, and they soon started seeking a sweeter version, making their own varieties of hot chocolate with cane sugar, cinnamon and other common spices and flavorings.
In 1828, Dutch chemist Coenraad Johannes van Houten discovered a way to treat cacao beans with alkaline salts to make a powdered chocolate that was easier to mix with water. The process became known as “Dutch processing” and the chocolate produced was called “cacao powder” or “Dutch cocoa.” This was the beginning of chocolate no longer being a luxury just for the rich.
In 1847, British chocolatier J.S. Fry and Sons created the first chocolate bar — molded from a paste made of sugar, chocolate liquor and cocoa butter.
Swiss chocolatier Daniel Peter is generally credited for adding dried milk powder to chocolate to create milk chocolate in 1876. Chocolate had come a long way during the 19th century, but it was still hard and difficult to chew!
The final chapter of the story makes my hero Blanka quiver with excitement! In 1879, a man — who Blanka regards as nothing short of an awesome god — another Swiss chocolatier — Rudolf Lindt, invented the conch machine which mixed and aerated chocolate giving it the smooth, melt-in-your-mouth consistency that blended well with the other ingredients, and which we all know and love today! “Bim, bam, boom!” Blanka says. “Maybe Villanelle loves chocolate as much as me. Let’s hope we find out in Killing Eve Season 3!”
That was a brief history of chocolate. Read the Girl Who Fell books… Hail the Queen…
My heart goes out to everyone ill or frightened by the growing pandemic. As the death toll passes 5,500, with Italy heading for 20,000 identified cases, here are two pieces of good news about the virus. Yes, you read right! Good news! With regard to the possible, partial “home cure,” please remember I am not endorsing any product, I am simply passing on information—some of it buried away but available on the UK’s NHS website! I am not suggesting an alternative to medical treatment or hospital treatment for the virus; the information is about boosting your immune system. I am, however, the Helen of Troy magic realism writer of a gripping thriller/lesbian fiction/SF series featuring a terrible virus killer (first released in paperback in 2017, and a bestseller in 2018 and 2019)! Until the Audiobooks are out in May, the Kindles are available at the ridiculous price of 0.99—so click the UK or USA link below and distract yourself for a pound or a dollar 20. The good news science is below the book links.
First, scientists from Sunnybrook Research Institute, McMaster University, and the University of Toronto, in Canada, have isolated the current strains of coronavirus, and cultivated it in a secure containment facility. The virus strains are known collectively by scientists as Sars-CoV-2—quite clearly a close relative of the original SARS. Covid-19 is the name given to the clinical illness these viruses cause, which will probably have claimed 6,000 victims by the time you read this. Of course there may actually be many more… people die in the normal run of life and doctors are somewhat notorious for putting down the wrong cause of death, heart failure etc instead of the underlying cause. As a sufferer for several years from another terrible illness, the more mild Lyme Disease, I can confirm that doctors and scientists don’t know everything!
The second good news is about a possible, a maybe, partial protection from coronavirus using an herb from a flower to help your immune system be at 100% to fight the virus. Bear in mind that with any virus—antibiotics do not help (as they only fight bacteria, which are cells, and about ten times larger, and can be seen under optical microscopes). So viruses are harder to fight. Think Smallpox, think Polio, think Ebola, think HIV! So maybe we could do with a little help from outside the global medical/pharmaceutical industry. Some would say mainstream scientists and doctors have had 102 years to prepare for another virus plague like the 1918 Spanish Flu (another virus), and have done very little to prepare, even after the first SARS (this is SARS 2 the WHO say). You be the judge of that…
The evidence is based on this flower’s proven efficacy in augmenting the ability of the human immune system to fight the common cold. But, here’s the thing. The common cold is a type of coronavirus, just as SARS and this Wuhan novel Sars-CoV-2 coronavirus are (see the WHO definitions at the end.) So on the basis of, ‘What’s sauce for the goose is sauce for the gander,’ what works for one coronavirus may, might, possibly could work for another. Stocks are certainly running out. So if it appeals to you, hurry! Again, I am a thriller writer not a doctor or scientist. I’m not selling or endorsing any product—except my Girl Who Fell 1: Behind Blue novels and its sequels, which I guarantee will distract you from this gloom!!! The science links are all at the end. A study of 900 patients. The UK’s NHS website. The WHO on corona viruses. Now for the flower….
A panacea /pænəˈsiːə/, named after the Greek goddess of universal remedy Panacea, is any supposed remedy that is claimed (for example) to cure all diseases and prolong life indefinitely. It was in the past sought in connection with the philosopher’s stone, a mythical substance. The humble flower, Echinacea, is certainly no panacea. Regarded in folklore as a “cure” for colds and flu, you can even grow it in your garden (back yard in North America)! But, surprisingly to the general refuseniks and media, in 2012 the herbal remedy made from it showed in a randomized, double-blind, placebo-controlled trial of 900 people a reduction in the severity of cold symptoms of 26%.
26% I hear you say. So what? Yeah, well, what if it did that with the symptoms of a virus more dangerous than the common cold? Check out the science papers below, and maybe take a high dose of Echinacea. In the trial they took around double the dose usually recommended by the sellers. I’m eating fruit, and taking vitamin C with zinc too. And, whatever you do, check out my first novel Girl Who Fell 1: Behind Blue. It’s only available on Amazon (probably like Echinacea now). At a time of such financial uncertainty, possibly a sound investment for your sanity: at 0.99
My heart goes out to everyone ill or frightened by the virus pandemic. As the death toll nudges 4,000, here is an awesome, fun, Harry Potter-like story! Now, you’ve all heard of magenta a.k.a. Fuchsia—the color that the Villanelle dress above is dyed. But I bet you didn’t know that the color was only created 150 years ago, and is named after a town in northern Italy!
In my Girl Who Fell magical realism thrillers, Magenta is the name of the Graham Norton-like sidekick to the villain. (Click above to get the Kindles @ 0.99, or wait a little for the Audiobooks.) But did you know that magenta really doesn’t exist? It’s literally “all in the mind!” It has no frequency or wavelength of light… But, we’re all familiar with the magenta‘M’ of CMYC colors and printing. It’s defined as a purplish-red, located between red and blue on the color wheel. So, how come it’s not a color? Well, the magic that led to magenta‘s creation is just amazing…
In the mid-19th century, there was a great rush to invent things, and the industrial chemical revolution actually began with the serendipitous invention of the dye for mauve—by a real life Harry Potter.
This apprentice magician… okay, apprentice chemist… called William Perkin, a teenager in London, was trying to synthesize the medicine quinine for the treatment of another terrible disease—malaria.
One night in 1856, William was performing experiments in his crude laboratory in the attic of his home in Cable Street, east London. Suddenly, he noticed a thick purple compound bubbling from the apparatus! It was so bright a purple he thought it was magic! And it was! William had created the first synthetic fixed dye in history.
It was stable, and didn’t fade in sunlight, so Young William knew he was on to a winner. Producing more of the chemical in his parents’ garden shed with two friends, William went on to patent the first aniline dye in the world, as ‘Mauvine,’ when he turned 18.
Public demand for the dye was increased when Queen Victoria in Britain, and Empress Eugénie (wife of Napoleon III) in France, wore these purple colors; and when the crinoline or hooped-skirt, whose manufacture used a large quantity of cloth, became fashionable. William made his fortune, and is remembered as one of the great pioneers of chemistry.
With Mauvine’s huge popularity, the search was on all over the world to develop more new colors. In France, in 1858, François-Emmanuel Verguin was not far behind. Being French, he was inspired by a flower—the Fuchsia—and managed to create a matching synthetic dye, and new color, that was to become a major part of the color wheel and of our language!
First named ‘Fuchine’ by François in 1859, after the flower, the dye and color was renamed—Magenta: after the Italian-French victory at the battle of Magenta in Lombardy, Italy!
So magenta had its name and, the rest, as they say, is history! It went on to become one of the most famous and used colors in the world. However, magenta is an extra special and extra-spectral color— it is not a hue associated with any visible light.
Magenta has no wavelengths of its own. It is evoked by light having less power in green wavelengths than in blue and red. In terms of brain physiology, the color magenta and all of its shades from purple to red, is simulated in our brains! When the eye reports the lack of green, but the presence of red and blue, the brain magically creates the hues and shades of magenta to exist in our minds. Now that’s what I call magical realism!