Jolly Ole St Nick Ham


  • 1 (5 pound) fully-cooked, bone-in ham
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard
  • 1/2 cup packed light brown sugar
  • 1 cup of water
  • 1 cup of orange juice


  1. Preheat oven to 325 degrees.
  2. Blend together apricot preserves and Dijon mustard in a mixing bowl.
  3. Score the ham with shallow criss cross cuts.
  4. Spread preserves mixture over the whole ham.
  5. Gently pat brown sugar over the top of the preserve mixture.
  6. Mix water and orange juice together in a bowl.
  7. In a large roasting pan pour orange juice and water in bottom.
  8. Place the ham on a roasting rack in roasting pan.
  9. Bake approximately 1 1/2 hours or until ham is heated thoroughly.
  10. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.



Santa’s Elves Potato Delight



  • 8 red potatoes, sliced
  • 2 large sweet onions, sliced
  • 1/2 cup butter, sliced
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste




  1. In a large bowl mix sliced potatoes, sliced onions, butter and garlic salt together.
  2. Add salt and pepper to taste.
  3. Grease a large casserole dish.
  4. Place potato mixture in casserole.
  5. Cover with aluminum foil.
  6. Bake in preheated 350 degree oven for 40 minutes stirring occasionally.
  7. Remove from oven and remove aluminum foil.
  8. Sprinkle with cheese.
  9. Return to oven, uncovered and continue baking until cheese has melted and potatoes are fork tender, approximately 10 minutes.

Crispy Cajun Shrimp Fettuccine

It’s been a while since I have posted. I appologize for that, but I have been super busy with NaNoWriMo and doing stuff for some clients recently. I thought that I would share one of my favorite recipes from this month. If you are a shrimp and pasta lover you have got to try this.

Yield: 4
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes


8 ounces fettuccine
1 pound large shrimp deshelled and deveined
1 tablespoon cajun seasoning
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth low sodium
1 cup heavy cream
salt and pepper to taste
1/2 cup parmesan cheese grated
1 tablespoon fresh parsley chopped


Cook fettuccine according to package instructions.

Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.

In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.

Garnish with parsley and additional Parmesan cheese.



Website Moving (Updated)

I have built out the main website on Google Sites and love the way it turned out. Blogger, however, is a different story. So… the blog portion of the site will remain here on WordPress and will be embedded into the main site. This allows my readers here on WP to continue reading content without any hassle and people that discover the blog via the main website at will also be able to read it straight from the site if they wish and still have the option to follow via WP as well.

author confession

Why I Don’t Hide Who I Am

Someone recently asked me, “Why do you use a pen name, but not hide your face on your books?” Well, it’s simple. I use a pen name because I can and because it’s a bit more exotic than my given name. I don’t hide my face on my books or blog because I am proud that I am an author and I want people to know. I’m not ashamed of what I write, no matter what genre it’s in.

That answer was countered with, “I don’t know if I could write erotica, especially the taboo/dark erotica, and have everyone know what I write. You know?” I totally get it. Writing smut isn’t for everyone. Reading smut isn’t for everyone. If it’s not for you, don’t do it. If you like doing it and want to keep your real identity a secret, that’s fine too. If you like doing it and want everyone to know, that’s also fine.

Over the years I have written everything from vanilla stories to severely taboo stories. My current WIP is one that would fit in the erotic thriller genre or mainstream thriller genre with a few changes of course. As a matter of fact, it’s become a real pain in the ass for me as of late, since I’m not sure which way I want to take it. Wherever the story decides to go, I’m just along for the ride.

My first published book was erotica and there will be many more in that genre. I also plan to write mainstream novels in the future as well (like all things, this could change). All my work will use the same pen name. Well okay, I did publish a small craft idea book with my pen name and pulled it yesterday so I could decide if I wanted to put it back up or not. I’m okay with someone searching Sayre Ambrosio on book sellers and finding multiple genres.


p dir=”ltr”>I’m not okay with a younger audience searching for Craft Ideas and finding my other works because they are tied to the pen name. So if I re-release it, I will put it up with a different more family friendly name attached to it. That’s a big if. To be quite honest I wanted to put something out there directly through the iBooks process to see how easy it was compared to using a distributor.

So, there you have it. The long answer to a simple question.




Be Yourself

“Be yourself. Above all, let who you are, what you are, what you believe, shine through every sentence you write, every piece you finish.”
— John Jakes

Truer words have never been spoken. We need to embrace who we are and not hold back because it’s the “right thing to do”. I’m done with that and I’m pretty sure that I will lose more than one “friend”along the way. But I will also gain true friends who take me as I am.