Greetings to all readers! Join me in welcoming author Stephen Geez to The Indie Spot today, as we celebrate the release of his new short story collection entitled Comes this Time to Float. Take it away, Mr. Geez. . .
Salutations!
Hey! You’ve made it to day 16 of my extended blog tour! I would like to thank my esteemed host, Author Beem Weeks, for sharing some blog space today. I hope to interest you story-likers in trying my first book in way too many years, this my only collection of short fiction: Comes this Time to Float: 19 Short Stories by Stephen Geez. You could add another “by Stephen Geez” to that, as I put the moniker in the subtitle, too. I’d be forcing it to find a theme, except maybe that all my stories try to look at something I think is important, but told in…
Delighted, I am, to catch you here at Day 12 of my extended blog tour! I am humbled by the kindness of my wondrous host for sharing some blog space today. I hope to interest you bookish types in trying my first book in way too many years, this my only collection of short fiction: Comes this Time to Float: 19 Short Stories by Stephen Geez. You could add another “by Stephen Geez” to that, as I put the moniker in the subtitle, too. I’d be forcing it to find a theme, except maybe that all my stories try to look at something I think is important, but told in a decorative sort of way. Written here and there among novels over two decades, they show a variety of genres and styles, as I get restless. Now they’re tucked between jacketed hard covers and softs, or in e-however-you-likes.
The Enticement
Each tour stop will offer the opening paragraphs of a story from the book, then link to the full story online. A few will also link to audio-shorts narrated by me. An RRBC-specific promo video will be foisted on you every day. Using a narrator didn’t seem right for my own trailer, so yeah, it’s me. Be sure to post reviews in your favorite places, most helpfully if Amazon. RRBC members, be sure to report the Amazon link to your Reviews Coordinator for quarterly credit.
And you, I thank, too.
A Geez Author Blurb
Stephen Geez grew up in the Detroit suburbs during the American-auto domination. He earned his undergraduate and master’s degrees at the University of Michigan—Ann Arbor. He retired from scripting/producing television and composing/producing television music, then expanded his small literary management firm into indie-publisher and multi-media company Fresh Ink Group. Now he works from a deck overlooking the lake in north Alabama, helping other writers share their compelling narratives with the world.
The Book Blurb
Prepare to think as you explore these wildly disparate literary short stories by author, composer, and producer Stephen Geez. Avoiding any single genre, this collection showcases Geez’s storytelling from southern gothic to contemporary drama to coming-of-age, humor, sci-fi, and fantasy—all finessed to say something about who we are and what we seek. Some of these have been passed around enough to need a shot of penicillin, others so virgin they have never known the seductive gaze of a reader’s eyes. So when life’s currents get to pulling too hard, don’t fight it, just open the book and discover nineteen new ways of going with the flow, because NOW more than ever Comes this Time to Float.
The Promo Video
Today’s Sample: “Sidekick”
I just figured out something all superheroes should know about our sidekicks.
I happened upon my own sidekick long before I grew up and stepped into the role of hero, way back when I was just a regular suburban kid with no inkling of my destiny as the savior of countless lives. Never a fan of those other heroes who star in their own comic books, I had no idea what a sidekick is supposed to do, let alone how much I would even need one.
And now, after decades working with my own sidekick for the common good, something has gone horribly wrong, and the blood is coming too fast, the injuries too severe, time too short. It’s breaking my heart that our era as superhero and sidekick is about to end.
I was nine or ten years old when the world’s most unlikely wannabe sidekick and his single-parent mom moved to our town. They set up housekeeping in that leaky rat’s nest of an old farmhouse down the dirt road where overgrown fields pushed feebly against encroaching scrub. Two years younger than I, skinny and smallish for his age, he tried to look passable in tattered second-hand clothes usually sized too big or too small. Ever the bully magnet, he liked to pedal around on his chain-throwing rattletrap bicycle, a mismatch of old parts he’d scavenged. Since I was the only boy who didn’t taunt him or push him down, he got to where he’d follow me about, hoping to join in while I hung out with others, but mostly content to hover at the periphery. He knew his place, but never acted resentful, instead appearing grateful for the tolerated proximity. No matter how much I ignored him, though, he often seemed to be watching me intently, studying me, as if appraising something only he could see.
Catching me alone with nowhere particular to go one day, he said he had a secret to tell me. He looked around as if worried someone might approach with bad intent. “Not here,” he whispered.
Now, as piqued as preteen boys are about mysteries, they’re just as skeptical of other boys’ promises of intrigue, except that he looked so serious my curiosity won out. “Just tell me,” I insisted, but he wiped his nose on his sleeve, then simply looked me straight in the eyes and waited, for once not looking so jumpy and scared.
I make this recipe often at my house, and we absolutely love it! It’s easy to make, and a lot of fun to eat.
I’ve used several different pans with this, and I don’t think it much matters what kind you use as long as the pan can be safely put into the oven.
Preheat the oven to 425.
Spray the inside of the pan with Pam, or whatever you have handy.
I use Tater Tot Crowns, because their shape makes them much easier to flatten then a standard Tater Tot.
Press the Crowns against the bottom and sides of the pan, until it’s completely covered.
Put the pan in the oven for 10 or 15 minutes. I usually use this time to brown the hamburger. We like a lot of hamburger on our pizzas, so I use 1 1/2 lbs. I don’t use taco seasoning, but if you’d like to do that then put about a cup of water in with your meat and stir in the seasoning. I do throw some chopped onion in there, because I like the way it flavors the meat.
The fun thing about this dish is that you can pretty much do whatever you want with it.
Once the Tots have cooked for 10 or 15 minutes, take them out of the oven and use a spatula to press them until they are flat.
Top with shredded cheese, whatever flavor and amount tickles your fancy. I’m a cheese person, so I usually throw quite a bit of mild Cheddar or Colby on top of my pizza.
Put the ground beef on top of the cheese, throw a dash or two of taco sauce on, if you’d like, and then sprinkle more cheese on top of the beef.
Put it back in the oven and bake for another 15 minutes or so at 425.
When it comes out of the oven, top it with shredded lettuce, chopped tomato pieces, and more shredded cheese. I also like to break up some tortilla chips and mix them in.
I like this recipe because it’s so versatile. Basically, whatever you like on your pizza can be done here. The Tots are a tasty alternative to pizza crust, and it’s fun to play around with different toppings.
Thanks for stopping by my blog today. I hope you give this recipe a try, and please let me know how it works for you.
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