Hot Reads, Cool Treats
My friend Bronwen Evans invited me to join the Tasty Summer Reads Blog Hop!
Here’s how the hop works! Each author invites other authors to answer five questions about their current summer release or WIP and a tasty recipe that ties into it! As more authors join the hop, I will post links to their blogs so you can add these awesome treats (and reads) to your to do list :-) In the meantime, check out Bron’s books & goodies!
One of my author friends has responded to my tag. Check out Ashlyn Chase’s post at Casababes on June 17th!
Now I’d like to share my upcoming release, Plaid to the Bone. Kensington will publish it on August 27th as an ebook. It’s a prequel to the Spirit of the Highlands series (Plaid Tidings, Book #1 is coming October 1st in both mass market and ebook formats).
Adam Cameron, laird of Bonniebroch, didn’t expect his bride to turn up at his castle so soon after their arranged marriage was settled. But the daughter of his former enemy is comely beyond the common, so he’s counting his blessings. Unfortunately, Adam doesn’t know the lovely Cait Grant has sworn to kill her new husband with a blood oath that will set a terrible curse in motion if she fails.
But Cait never counted on falling in love with the man her father had taught her to hate.
Now for the random Tasty Summer Reads questions:
1)When writing are you a snacker? If so, sweet or salty?
I’m not a snacker at the keyboard. Don’t want sticky or salty keys. However, I am a drinker while I write. No, not like that! Coffee, iced tea, Cherry Coke Zero and pure cold water are my favorites.
2) Are you an outliner or someone who flies by the seat of their pants? Are they real pants or jammies?
To my horror, I am a pantser. I envy authors who have every scene plotted out ahead of time, but if I do that, when I finally start writing, I feel as if I’ve already told the story. If I can get my characters into such a terrible predicament even I’m not sure how they’ll get out of it, chances are my readers will be surprised by how things turns out too.
If I didn’t have my DH to chauffeur to work and dogs to walk (That’s Mack & Harry in the writing chair), I’d live in my jammies. However, yoga pants and sweats are only a short step up from that. I was asking my DH if I could deduct the price of those pants and sweats since they constitute my work uniform. He said if I did, I was on my own. He wasn’t going to explain it to the IRS.
3)When cooking or baking, do you follow the recipe exactly or wing it?
I used to follow the recipe to the nth degree because I was so afraid of screwing things up. Now I wing it unless I’m trying something new.
However, it must be noted that the best thing I make is reservations.
Christmas in the Highlands…
Not any dashing English lord’s idea of a good time. But now that Lord Alexander Mallory has won a Scottish estate in a hand of cards, he is the unlikely laird of the wild, snowy Bonniebroch Castle. Worse yet, the ancient pile of stones comes with a betrothal. To a fiery red-headed virgin. And a curse.
Alex will have his hands full honoring the first, seducing the second and breaking the third … all by Twelfth Night.
5) Last Question…on a level of one being slightly naughty to ten being whoo whoo steamy, where does your book land?
I’m so not the best person to answer that question. No one was more surprised than me when my Touch of a Rogue was named Best Erotic Historical of 2012 by TheRomanceReviews. I write one man/one woman love scenes that are passionate and (blushing slightly) adventurous but which also mean something. If nothing changes when two characters make love, if I could replace the scene with “then they had sex” and there is no difference in their relationship or the story line, then I have to ruthlessly cut it.
And now for my summer recipe!
At the end of May, the DH and I went to Scotland! While we were there we had a traditional Scottish treat–a Clootie Dumping! It’s an aromatic, fruit-laced pudding.
Ingredients for recipe to make 8 servings
4 cups self-rising flour
1 3/4 cups dried currants
1 2/3 cups raisins
1/4 pound shredded suet
1 cup dry bread crumbs
1 cup white sugar
1 egg, lightly beaten
1/2 cup milk
1 teaspoon mixed spice
1 teaspoon baking powder
1 pinch salt
1 tablespoon molasses
- Bring a large pot of water to boil.
- Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
- Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
- Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve with clotted cream or ice cream.
You know, on second thought, it might be easier just to go back to Scotland…
News Flash! One of Mia’s collaborative novels with NYTimes bestseller Connie Mason is now FREE for your Kindle if you’re a Prime member! They hope you’ll love their hero, Lord Nick and his scruffy crew of smugglers as well as prim Eve Upshall and her two friends. The women were on their way to meet their new husbands in Virginia, but a stormy sea had other ideas.
Claim your Lord of Devil Isle now!