Well hello there!
This is Jason Cannon with Ibis Books, and if your inbox is anything like mine, you've received (and deleted) a couple hundred thousand "Black Friday" emails over the past week.
Partly to be contrarian, and partly because I was super busy cooking up a storm the last couple days, I decided to hold off on this weekly Ibis missive until today, which I am dubbing PURPLE SATURDAY.
I am dubbing it so hard, I even have every single ebook (and audiobook) over at the Ibis Bookstore on sale for 20% off. I mean, as a tiny business owner, I'm sorta obligated to, yeah?
So yes, today through Monday, every ebook - even the newly launched ones! - is discounted for Purple Saturday 2023.
Meet Phlox, the official spokesthing of Purple Saturday!
Fun fact: Phlox is an actual color, also known as psychedelic purple. You can look it up!
A couple quick shout outs before I get back to cleaning up the kitchen.
Shout Out One: last Saturday we launched BE THE PROTAGONIST, and what a great party it was!
Huge thank-yous again to the Sarasota Performing Arts Foundation and Dream Large for hosting.
Check it out:
Newly minted author Maria Schaedler-Luera, rocking the color-coordinated outfit! And some publisher guy.
Maria reading the intro!
Maria autographing!
And if you coudn't make it last week, don't forget that Phlox has slashed the ebook by 20%. That sneaky, feisty Phlox.
Shout Out Two: you'll recall a couple weeks ago I mentioned that CLOWNS LIKE ME - the one-man show I wrote and directed for LIFELINE PRODUCTIONS earlier this year - had been named a finalist for Best Feature at the Conquering Disabilities with Film International Film Festival out in Santa Monica?
Well holy moly, we WON! The star Scottie and his dad, my Lifeline producing partner Joel, flew out to take in the glitz and paparazzi, and they brought back a dang trophy!
What a couple of handsome devils.
Shout Out Three: to my awesome Akorn smoker. I did smoked turkey for the first time this year, and to say it turned out delicious would be an insult to the word "delicious."
I neglected to snap a picture for you all, but here are the secrets if you want to try it out:
1: Brine the bird overnight.
2: Remove the bird from the brine, pat it dry with paper towels (wash your hands!), let it air dry in the fridge overnight.
3: Bring your smoker to 325. Toss in a couple chunks of apple or cherry wood.
4: Coat the bird in olive oil and a liberal shaking of your favorite poultry-friendly spice rub.
5: If you don't have one, go buy a thermometer/probe. Don't think in terms of time. Think in terms of temperature.
6: Stick that probe into the breast of the bird, let it roll till it hits 165 internal temp. Don't worry about the other parts of the bird. As my bbq guru taught me: if you've cooked the breast, you've cooked the rest.
7: Speaking of rest, once you hit 165 (and 170 is ok, too), let the bird rest 20 minutes, covered, while you get everything else prepped for serving.
8: If you have leftovers the next day (unlikely), push the gravy to the side and grab a good mustard-based bbq sauce. Perfection.
Enjoy Purple Saturday!!
Jason "Publisher Guy" Cannon
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