Trientrepreneur: Trient Press Magazine, #2

By Melisa Ruscsak, Trient Press and Tina Maurine

Issue 2 of Trient Press Magazine

Author interviews, entrepreneur advice, Editorials, and a few other things tossed in. For our first edition we have interviews from Trients own house authors, some classic recipes, and advice from industry leaders.

• Language: English
• Publisher: Trient Press
• Release date: Apr 26, 2021
• ISBN: 9798201269173

Melisa Ruscsak

Born In 1982, a native to Lorain Ohio, Melisa grew up living with her grandparents Frances and James Lasure. She attended Clearview High School as well as Lorain County J.V.S. While in J.V.S she attended the Culinary Arts program graduating in 2001. In 2003, she welcomed the addition of her daughter Chyenne. Who inspired her to start to put her dreams to paper. A story she wrote after her daughter's birth, although not published, became the stepping stone to everything else she would eventually write. In 2011 near tragedy struck as Melisa's health began to decline. By the summer of 2011, she would need to use a cane to get around. Suffering a stroke she required a craniotomy where she suffered her second stroke. Leaving her with a partial impairment of her speech, and weakness on her right side. After surgery, she would need to learn not only to walk again but speak as well as recognize the alphabet. Two years later in the fall of 2012 after a divorce, she would meet the man who would push her not only to fight to regain her physical strength but to put her creative mind to work. No longer allowing her to dwell on what she could no longer do but what she could. In December of 2013, they would marry. With determination, Melisa would walk down the aisle without the need of a cane. In 2016, she would see her dream come true. With her daughter as her editor "Of Lite and Darke" was born.

Book preview

TRIENT PRESS MAGAZINE  MAY 2021

From Trient Press

Suspense around every corner

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TRIENT PRESS MAGAZINE  MAY 2021

06 Shirred eggs  2 7

07 Chicken Wraps

09 May Author Tips

10 For the New Starters

15 Author Interviews:

R.B Carr, Claerie Kavanaugh and Thresa Corbley Siller

23 From Rags to Riches

TRIENTREPRENEUR

I  S  S  U  E  2

28 Say Yes, to Less

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30 Lets Talk Mentors

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33 Rock Your Audience

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38 The Naked Truth

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42 Explore, Thrive, Expand

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44 Resources for New Authors

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46 Resources for Entrepreneurs

womansboutiqueclothingandjewelry.com

Ingredients:

PERFECTING  THE  IDEAL

SHIRRED EGGS

Also known as baked eggs, it is a dish in which eggs have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.

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By: Melisa Ruscsak

Photo: Shutter Stock

1/4 teaspoon softened butter

2 teaspoons heavy cream

2 eggs

salt and pepper to taste

1 teaspoon minced fresh chives

1 teaspoon grated Parmesan cheese

Directions:

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Ready the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center.

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Bake in preheated oven until the whites of the eggs have set and the yolks are still soft,

12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

TRIENT PRESS MAGAZINE  MAY 2021

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N O M A D I C  |  2 4

SIMPLE

Chicken

Wraps

Directions:

Ingredients:

· 1 package of Chicken Tenderloins

12oz Bacon Shredded Lettuce Mozzarella Cheese

1 package of Tortillas

Paprika BBQ Seasoning BBQ Sauce

½ c Mayo

By: Melisa Ruscsak

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Preheat oven to 350 degrees

On a sheet tray, place chicken tenderloins. Sprinkle with seasoning. Bake for 15 min.

Cook bacon until crisp. Let cool, then crumble. Add mayo and mix. Set in fridge until ready to use.

On the stove heat BBQ sauce until liquid.

Dredge, Chicken in BBQ sauce, then cook for another 5 min. Repeat until chicken is done.

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On tortilla shells spread mayo mixture. Add lettuce and cheese. Place Chicken on top ,then roll up folding the bottom up, but leave the top open.

Great paired with fries, tots or rice.

TRIENT PRESS MAGAZINE  MAY 2021

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