Monday, July 08, 2013

Tasty Summer Reads Hop

I'm so thankful Codi Gary invited me to the hop!!! Treats & romance? Yes, please!!! 

Here's how the hop works: every author along the hop invites other authors to answer five questions about their current summer release or WIP (work in progress) and a tasty recipe that ties into it!

I've just sent my latest story to my editor, so the title is still a secret! But here's what I can tell you. It's a Medieval tale of two mortal enemies, along with otherworldly creatures, murder, revenge, & redemption…oh, and they just happen to be lovers, as well.

Here are my five questions:

1)When writing are you a snacker? If so, sweet or salty?
Both! I eat trail mix. I love mixing raisins and whole natural almonds, but I can't eat them out of a bag or I'd weigh a billion pounds!

2) Are you an outliner or someone who flies by the seat of their pants? Are they real pants or jambes?
Half and half. I start with a premise--usually a big conflict. Then I create character files on Scrivener along with a very loose plot with a few key points. The rest I let happen organically. Writing historical is great for pants-plotting. The research and characters really drive what happens.

3)When cooking or baking, do you follow the recipe exactly or wing it?
Recipe!!! I'm a disastrous cook. I love to try, but I'm really awful. I need exact instructions. LOL. However, I can measure pretty good without cooking tools. I have skills, people!

4) What is next for you after this book?
A Western romance and a YA. I have three series started, so I'm working on the next books in those series. ;-)

5) Last Question...on a level of one being slightly naughty to ten being whoo whoo steamy, where does your book land?
7 or 8. My current couple is more adventurous than any other couple I've written. I like very, very sensuous. (Mom, don't read this one!!) But I've yet to dabble in erotica.

My Summer Recipe:

Clarrey, or Spiced White Wine with Honey (recipe borrowed from Tasty Trix)

I love, love, love wine!!

Ok, so it's a little hard to find great treats with a connection to the 12th century. Oh sure, there's mulled cider and roasted (*insert meat name*) with (*insert herb name*), but for summer? Not so much! Food simply spoiled during the summer in those days. However, they loved their honey and wine, and that's something I'll gladly embrace. 

  • 1 750 ml bottle of sweet white wine. *
  • 1 cup of honey
  • 1 tbsp each of cinnamon, ginger or galingale, and cardamom 
  • 1 tsp white pepper
  • cheesecloth
Slowly bring the wine and honey to a boil, skimming any scum off of the surface.  Turn off the heat, add the spices, cover and let sit for 24 hours. The next day, using a ladle, strain the drink through 2 or 3 layers of cheesecloth. The spices will have left a rather nasty scum on the bottom; try to scoop up as little of it as possible. Bottle the strained wine and let it sit for about a month - though it's really good right away! A tinted bottle helps keep the light's harmful effects out.

I've tagged my writing pals Angela Campbell, also posting this Monday, and Viv Lorret, posting on Wednesday. Click their names to learn more and share recipes.

Enjoy the hop!!

author of "Her Christmas Knight" from Five Golden Rings: A Christmas Anthology