Get Yer Basil Buzz On

Clip art copyrighted by Bobbie Peachey, 

http://webclipart.about.com

Since October is Breast Cancer Awareness Month, my fellow Tasty Tuesday bloggers and I decided to  dedicate today's blog to foods and drink that are pink. 

My contribution is a purple basil gimlet, which, as you can see from the picture below, is a beautiful magenta shade. Isn't it pretty? And, mmmm, anything that combines basil, lime and vodka...how can you possibly go wrong?

This picture also puts me in mind of the following excerpt from Visions Before Midnight (Oberon, book 7) which is fitting, since most of the book is set in October...

Erin Allridge stared dubiously at the drinks the bartender had just deposited on the bar in front of her.  Electric blue with a lemon twist, and neon green with a cherry.  Colors so virulently bright, they hurt her eyes. 

            “You’re sure they’re safe to drink?” she asked uncertainly.  They looked...surreal, futuristic, and, very possibly, radioactive.

            Her friend, Melissa, rolled her eyes.  “Well, duh.  What do you think?  Would I be trying to poison us?”

            Erin shook her head.  She wasn’t sure what Melissa was up to.  It had been a surprise when her friend had called and insisted she come out for a drink with her.  Erin thought they’d have some wine, or a beer, maybe even a shot of scotch.  Something vaguely familiar.  But not these.  These looked like the kind of drinks they might be serving right now on another planet, somewhere in a far distant corner of the galaxy.

            Maybe it was culture shock.  She’d spent most of the last six months living on the Traansveldt in South Africa following a pride of endangered white lions.  Or, to be accurate, following her husband as he followed the lions.  There was nothing in the veldt that resembled these drinks, she thought sadly.  The land of the singing grasses was gold and dust beneath a faded blue sky.  It was all the rusty shades of heartbreak, like old bones, tear stains and dried blood.

            Tear stains and dried blood?  What the hell am I thinking?  She shook her head in hopes of clearing it.  It was the jet lag.  It had to be.  She didn’t even recognize her own thoughts anymore.  Shades of heartbreak.  Jeez. 

Read the rest of the scene HERE.

http://www.venusrestaurant.net/

But enough about that. Now, on to the recipe, which, by the way, I should probably mention comes from Venus.

No, really, it does! 


Venus Restaurant, that is, one of my favorite Berkeley hang-outs.

Oh! And, you can, of course, make this drink using regular basil, if you don't have the purple variety handy, but then you won't get the pretty pink color.

Purple Basil Gimlet

Ingredients:

• 4 large basil leaves
• 1/2 ounce Simple Syrup
• 2 1/2 ounces vodka
• 3/4 ounce fresh lime juice
• Ice

Directions:

1. In a cocktail shaker, muddle 3 of the basil leaves with the Simple Syrup. 
2.  Add the vodka, lime juice and ice and shake well. 
3.  Strain into a chilled martini glass and garnish with the remaining basil leaf.

Please check out these other blogs for more tasty treats:

Pretty in Pink Pancakes by Kimberley Troutte

Think Pink Lemonade Pie by Nancy Lauzon

Living Pink Raspberry Mojito by Moira Keith

Thinking Pink in the Kitchen by Selena Robins

And, later this week, be sure to stop back here for the Bewitching Blog Hop!

The Besto Pesto Biscuits

I love this time of year. It's cool enough that you yearn for something warm at most meals. But still close enough to Summer that fresh fruit, veggies and herbs are still plentiful. That's where the inspiration for these biscuits comes from. They can easily be made gluten-free. Just use rice flour instead of wheat. But be sure to let the biscuits cool before you remove them from the pan, or they'll crumble to pieces

Pesto Biscuits

Ingredients

• 2 cups flour 
• 2 1/2 teaspoons baking soda 
• 3/4 teaspoons salt 
• 5 tablespoons olive oil 
• 1/4 cup shredded parmesan cheese 
• 2 to 3 cloves garlic (depending on size) grated 
• a handful of fresh basil leaves, minced 
• 3/4 cup milk 

Directions

preheat oven to 350 degrees.

1. Mix all the ingredients together, either in a food processor or in a mixing bowl by hand. 
2. Drop spoonfuls onto a cookie sheet. 
3. Bake for 10 to 15 minutes. 

 That's it. Enjoy. :)

And please check out these other Tasty Tuesday blog posts for more tasty treats:

  Italian Sausage and Vegetable Soup by Moira Keith  

Where did the Peanut Go? By Selena Robins

Pavlova to Die For by Nancy Lauzon

Cranberry-Pumpkin Bread by Renee Wildes

Also, this Wednesday Night, It's Game Night!

Join Kelly Jamieson, Erin Nicholas & I for Twenty Questions.  The game will be held at the Oberon Chat Room in a chat format on Wednesday, October 10th from 7-9 p.m. Central Standard Time. 

Check This Week's Excerpt for a pesto related read!

Moon Magic

Welcome to another Tasty Tuesday! 

Today's recipe is in honor of  the Chinese Moon Festival, which coincides with the full Harvest Moon (which occurred this past weekend). For some reason, the elementary school my kids attended was very big on Chinese culture. Why I don't know. Proximity to San Francisco, perhaps? It was never made clear. But, as a result of this focus, we all learned a lot about various Chinese traditions and, every year, someone was sure to bring in mooncakes to share with the class. 

Actual mooncakes are gorgeous and require a lot of ingredients that most people here don't have read y access to. However, the internet is a wondrous place and I was able to find a simplified version. I bet you'll enjoy them just as much. 

Chinese Mooncakes 

Ingredients:

• 1/2 cup butter
• 1/4 cup sugar
• 2 egg yolks
• 1 cup all-purpose flour
• 1 can red bean paste or 1 cup jam

Directions:

1. Preheat the oven to 375 degrees. 

2. Cream butter and sugar in a mixing bowl

3. Add one egg yolk and beat until combined

4. Add the flour and mix until dough forms a ball

5. Refrigerate dough for 30 minutes.

6. Form the chilled dough into small ballls with your hands.

7. Make an indentation with your thumb in the center of each ball

8.  Fill  each indentation with approx. half a teaspoon of  the red bean paste or jam and place on greased cookie sheet.

9. Brush each cake with beaten egg yolk.

10. Bake the mooncakes for about 20 minutes or just until the outside edges are slightly brown. 

Makes about 24 moon cakes.

*****

Be sure to check out these other fabulous Tasty Tuesday treats:

Sinfully Delicious Oatmeal Chocolate Chip Cookies by Kimberly Troutte

Shepherd's Pie by Nancy Lauzon

Two Hours to Thinner Thighs by Selena Robins

Aunt Maxine's Spiced Applesauce Cake by Renee Wildes

And here's a Full Moon Magic scene from A Sight to Dream Of:

Daylight was dying in the air when Marsha arrived at the cabin.  It was still a little early in the day for a full moon ceremony, but she just couldn’t handle the trip both ways in the dark.  It would be hard enough driving back, but her need to come here tonight--to ground herself and find peace and balance--had overwhelmed even the fear she harbored of being on the road at night.

            It was Alex’s fault.  Try as she might to forget about the scene with him earlier this evening, she had not been able to let go of the nasty, painful emotions he had stirred up.  Grief and loneliness had roiled around inside her all evening, pushing her ever closer to the edge of a seemingly bottomless well of despair.  Even after all this time, even after all her vows of indifference, he still could get to her.  She was still tied to him with emotional threads she had woven herself—with spells and prayers and incantations.  Threads she couldn’t seem to sever no matter how badly she might want to. 

            Never again, she swore, taking a couple of slow, deep breaths.  Never again would she make herself so vulnerable.  Never again would she allow herself to become so dependent on anyone that the fear of losing them would lead her to make the kinds of mistake she had made with Alex.

            Never again would she use magic to hold someone—she’d seen firsthand the damage it could do.

Read more HERE

Sprouts Get Sexy

http://www.calistogainn.com/

So last week I learned that several of my Tasty Tuesday co-bloggers don't like Brussels sprouts. Well, I can understand that. I didn't like them for many years and my husband didn't like them for even longer. Not until just last year, in fact.

Last Thanksgiving it was just the two of us, so my  husband and I decided to travel up to Calistoga and have dinner out at the Calistoga Inn. They had a wonderful holiday menu, with several delicious side-dishes, but the real surprise of the day was the Brussels sprouts, which was so good, it made my husband an instant convert.

Today, I'm posting a recipe that's pretty close. I dare you to try it!  I think you might be surprised.

Ingredients:

• 1  pound of Brussels sprouts,  trimmed and cut in half
• 3 slices of bacon, chopped
• 1/2 large red onion,  sliced
• Salt & pepper to taste

Directions:

1. Cook Brussels sprouts for 5 minutes in salted, boiling water, then drain. 
2. Fry bacon pieces with onions until bacon is crispy. 
3. Pour off bacon grease. 
4. Add brussels sprouts to the pan and stir-fry until brussels sprouts begin to brown. 
5. Season with salt and pepper.

Please check out these other Tasty Tuesday treats:

Tortilla Soup by Nancy Lauzon

Catch Me Tapa by Kimberly Troutte

Dessert for Breakfast by Selena Robins

Red Flannel FTW

One of the things I like best about living in the San Francisco Bay Area, is the weather.  Yes, I'm a weather wimp, and proud of it. It's never too hot or too cold here and I've developed a real appreciation for cool foggy mornings.  I have a fabulous view from my back deck, but what really gets me excited is to walk downstairs, look out the window and see nothing but white beyond the deck railing. I guess, if it were going to stay that way all day, I might be less excited, but I know   what's going to happen is the fog will gradually burn off and I'll get to watch as the view is revealed, magically, layer by layer.

Cool mornings require a hot breakfast, however, and one of my favorite dishes--because it's as pretty as it is delicious--is Red Flannel Hash, which really does look like lovely, softly faded, red-plaid flannel. Kinda like that picture over there. I first tasted this hash at Rick & Ann's in Berkeley, where I had the vegetarian version, which is equally yummy. 

And, yes, I even have a flannel shirt excerpt for you this week. You can find that: HERE. 

RED FLANNEL HASH

Ingredients

• 2 cups red-skinned potatoes cut into 1/2-inch pieces
• 1 cup sweet potatoes also cut into 1/2-inch pieces
• 1 cup peeled beets also cut into 1/2-inch pieces
• 8 slices of bacon
• 1/2 cup red onion, chopped fine
• 1/4 fresh parsley, minced
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Steam potatoes and sweet potatoes until tender, about 13 minutes. Transfer to bowl.
2. In a separate pot, steam beets until tender, about 10 minutes. Transfer to bowl with potatoes. Or wrap beets in foil and roast in oven.  It's important not to combine the beets with the potatoes until cooked, because the variations in color make for a more attractive dish.
3. While vegetables are steaming and/or roasting, cook bacon in large skillet until crisp. Cast iron is really best for this, but not essential. 
4. Drain bacon on paper towel. Once cool, crumble into pieces and add to vegetables. For vegetarian version, omit this step. 
5. Reserve 1 tablespoon drippings in skillet--or, for vegetarian version, heat one tablespoon olive oil in skillet over medium-high heat.
6. Meanwhile, add onion, parsley, heavy cream, salt and pepper to vegetables and mix to combine.
7. Transfer hash mixture to skillet and flatten with spatula. 
8. Cook until hash is crispy and brown on the bottom, approx. four to five minutes. 
9. Continue cooking for another five to ten minutes, stirring occasionally, so that crust is distributed throughout the hash and everything is heated to a uniform temperature.

Makes four servings. Red Flannel hash goes perfectly with poached eggs and may also be served with a dollop of sour cream. Take a big plate of this and an extra-large latte, then go and sit on the porch and watch the day unfold...

For other Tasty Tuesday treats, check out the following blogs:

Lentil & Sausage Soup by Moira Keith 

Men are from Mars Bars Squares by Nancy Lauzon 

Dinner a la Leftovers by Selena Robins

Broken Promises: Special Guest JK Coi

Today I'm very happy to welcome author JK Coi to my blog. JK is one of my antho sisters, as we're two of the authors who have stories in Carina Press' steampunk Christmas anthology,  A Clockwork Christmas. JK's story in the anthology is Far From Broken, a story that I loved. It's dark and angsty and if you haven't read it yet, you're really missing out (Go. Buy. Read. You can thank me later.). I was thrilled to learn she was writing a sequel, and now it's finally here! But I'll let her tell you about that!

Broken Promises by JK Coi

When I wrote Far From Broken, I hadn’t really thought it would be a series until I finished it and knew that I couldn’t just leave Callie and Jasper like that. It wasn’t that the story was unfinished or didn’t have a satisfying ending, but it was a really dark, emotionally draining book and I wanted to give the reader a peek into their future. I wanted to show everyone that life wasn’t always going to be so bleak. Sure, there would be difficulties and conflict, but Callie and Jasper are destined for high adventure!

So Broken Promises is a little lighter than book 1. It’s also got exploding air ships, speeding steam trains, mad scientists, and lots of other excitement! I hope everyone has as great a time reading it as I did writing it.

J.K. Coi is a multi-published, award winning author of contemporary and paranormal romance and urban fantasy. She makes her home in Ontario, Canada, with her husband and son and a feisty black cat who is the uncontested head of the household. While she spends her days immersed in the litigious world of insurance law, she is very happy to spend her nights writing dark and sexy characters who leap off the page and into readers’ hearts. (www.jkcoi.com)

She also writes Dark Fantasy for young adults as Chloe Jacobs (www.chloejacobs.com)

BROKEN PROMISES (Book 2, Seasons of Invention series), coming September 10, 2012

Former ballerina Callie Carlisle is determined to rebuild her life with her new mechanical limbs. She's just learned to accept the enhancements that saved her from certain death when she experiences uncontrollable twinges and flashes of light that obscure her vision. Terrified of literally falling apart, she resists telling her husband. Jasper's already vowed to keep her out of harm, and she doesn't want to worry him further.

When the War Office's General Black arrives with an urgent mission—rescue the doctor who created Callie's enhancements—she has no choice but to accept. A rogue agent and former patient of the scientist believes the biomechanical modifications he received are killing him, and he's out for revenge.

Callie must reach the doctor before it's too late. But with an overprotective Jasper at her side, and her alarming symptoms getting more frequent, will she be able to hold herself together long enough to save the doctor...and herself?

Buy this book HERE

I Heart NY Cheesecake

Welcome to another Tasty Tuesday where I and some of my author friends post tasty treats to tempt you. Since today is September 11th, I thought it would be fitting to post an epicurean homage to New York City. 

Now there are a lot of really great things that New York is justly famous for (as well as some not-so-great things) but, at least when it comes to food, cheesecake is arguably the most unique. There are actually several different versions. Everyone has their favorite and, predictably, everyone will tell you theirs is both the best and the most classic variation.  But this is my post, so we won't worry about any of those other versions. They're not as good anyway. 

 Once, a long, long time ago I actually lived in New York--so I know from where I speak. But, even before that, I lived in New Jersey where my mother made The Best Cheesecake Ever. And, yes, that's exactly what we called it. 

My parents loved to host dinner parties and my mother made that cheesecake a lot. Many, many people asked for the recipe and most of them ended up making vastly inferior cheesecake-like desserts from said recipe. Not because there's anything inherently difficult about it. As it happens, cheesecake is a surprisingly easy thing to make. Trust me. I've done it. It is, arguably, the closest thing to a completely fool-proof product that the baking world has ever produced. 

The ingredients are simple, obvious and not persnickety. The directions are even more straight-forward. So why do so many people fail at it? Because to make a perfect cheesecake you must accept one unalterable fact of cheesecake life:  Cheesecake is not now, nor ever will be a health-food. It's dense. It's massive. It's packed with calories, sugar, fat and carbohydrates. It's as white a food as you can possibly find. It is not lactose-free.  It is not gluten-free. It's not heart-healthy or diabetic-friendly. It isn't vegan. 

I'm sure you can make more-or-less palatable versions of something close to cheesecake that are all those things, but it won't be the same and, at that point, all bets are off.  Seriously.You wanna mess with perfection? You go right ahead and do it. Just know that you're on your own with that and I take no responsibility for how it turns out.

New York Cheesecake

Ingredients

For the Crust

• 2 cups graham cracker crumbs 
• 1/2 cup melted butter
• 1/3 cup sugar

For the Filling

• 40 oz cream cheese (5 80z pkgs) (yes, you read that right. You must use two-and-a-half pounds of cream cheese. This is not negotiable.)  
• 1 3/4 cups sugar
• 3 tablespoons flour
• grated zest of two lemons
• 1/2 teaspoon vanilla
• 2 egg yolks
• 5 whole eggs

Directions

1. preheat oven to 475F
2. mix cracker crumbs and sugar in bowl to combine.
3. add melted butter to crumb mixture
4. press crumbs into buttered 9" (24 cm) springform pan (covering the bottom and partially up the sides)
5. place pan in refrigerator or freezer to cool (set) until needed.
6. in a very large mixing bowl combine first five ingredients (cream cheese, sugar, flour, lemon zest and vanilla) and beat with an electric mixer until smooth.
7. add eggs and egg yolks a little at a time until it is all incorporated and uniform. It might be necessary (or helpful) to stop several times to scrape down the sides of the mixing bowl. 
8. take pan from 'fridge and place on cookie sheet (or baking pan)
9. pour filling carefully into pan. 
10. place on center rack of oven and cook for 10 to 15 minutes until center of cake looks puffy. Do not allow cake to get too brown yet.
11. reduce temperature to 200F and continue to bake for an additional hour, or until cake is mostly firm. Center will be slightly sunken at that point and will jiggle slightly if pan is shaken. 
12. remove cake from oven, but do not remove from pan! Allow cake to come to room temperature then place in refrigerator and cool for an additional 6 hours before serving.
13. remove sides of pan and place cake on a plate. Serve plain or with any topping of your choice. 

Be sure to check out the following blogs for more tasty treats:

Soups On by Selena Robins  

"The Allure of Ice", by A ACatherine Noon

Just a little Devilishly Sweet Red Velvet Cookies! by Moira Keith

 I died and went to Italy by Nancy Lauzon 

Special Guest A. Catherine Noon

Today, I'd like to welcome special guest author A. Catherine Noon (half of the writing team Noon and Wilder with fellow author Rachel Wilder) to tell us a little about her upcoming release.

PGF: It's such a pleasure to have you here today. What can you tell us about "Taking a Chance"?

ACN: “Taking a Chance” is a contemporary M/M romance short story, written for the Torquere Press 2012 Charity Sip Blitz event to benefit the charity NOH8.  It’s a bit of a departure for us, in that we usually write paranormal or science fantasy.  Here’s a short blurb:

Doctor Jacob Davison has outgrown the hookups of his younger days and wants to settle down.  When he’s abandoned by the side of the road, a leather-clad stranger stops and offers him a ride. Chance Renton is different from anyone Jay’s ever met. He’s caring and helpful, yet cynical and world-weary. 

From the first moment of their shared motorcycle ride, an attraction begins to simmer between them. Between Jay’s ex-boyfriend showing up and the misconceptions they have about each other, does this relationship have a chance?

PGF: Okay, that already sounds awesome. Bikers and misconceptions--two of my favorite things. :) What inspired you to write this book?

ACN: The theme of the event is “Leather,” and we didn’t want to do the two obvious ones (BDSM or cowboys).  Instead, we conceived of a character on a motorcycle, with some very subtle hints toward BDSM play that don’t materialize in this story, but may in sequels.  We’re already planning a novel with these two characters as well as a possible offshoot novel.

PGF: Subtle is good and sequel is even better! Which character do you like best? What is it you like about him? Can you see yourself in either of your characters?

ACN: “Best” is a tough one, since, for me, each of my characters are different.  I don’t like any one over any other, because of the work involved in creating them.  I like Jay because he’s gentle but driven, focused on his medical work.  Chance, on the other hand, is jaded and a bit world-weary; for him, the blush has come off the rose.  In Jay, he sees someone with whom he can reconnect to the fire and passion of life.  Together, they reinvent each other.

PGF: Do you have a dream cast for your book?

ACN: Not for this one, no; however, for others, we do.  In fact, for our first book, Burning Bright, we cast figure skater and artist Johnny Weir as our main character (not that we’d ever admit that out loud, smile).  For other characters we actively look for models, actors, and other public figures that we can use as inspiration.  In the process of creating the character, though, they become individuals and aren’t related to their original genesis.

PGF: Is there a particular song you think of as being the theme song for your book or any of your characters?

ACN: Yes, definitely.  I use Pandora.com extensively for my characters (sadly, due to licensing constraints, the website is not available to those outside the U.S.).  My profile is here:  http://www.pandora.com/profile/a.catherine.noon and I build stations for projects and books as well as specific characters; it depends on my mood when I’m writing.

PGF: Oh, that's a great idea! What's the best advice anyone has ever given you? Or what's the one piece of advice you would give aspiring authors?

ACN: Keep writing.  Get on the page.  Learn to rest on the page, play on the page, meditate on the page.  Do any of it, but do it on the page.  Best advice?  From Julia Cameron, “Keep the drama on the page.”

PGF: Hmm. Yes. Very good advice. I think I need to remember that more myself! Now, let's get personal. What's your favorite season?

ACN: Seasons in general are my favorite.  I spent a lot of time in Southern California and, if you can believe it, got tired of the sun.  The seasons bled endlessly into one another without any real demarcation.  I’ve been in Chicago for over a decade now and love the abrupt changes – they still catch me off guard.  By the time I get used to the heat of summer, I’m having to bundle up because it’s snowing outside.  This is, in my view, a good thing, because it reminds me I’m a physical being and not just a brain with legs.

PGF: What?! You're dissing Cali weather? Okay, let's move on. Favorite places to travel?

ACN: Anywhere.  I love to travel.  I’ve found something of interest everywhere, from tiny towns in the Midwest with nothing to their name but a dusty building with a sign proclaiming “Museum” to the fancy urban centers with their glitzy, polished tourist attractions.  I love travel because I think it brings you out of yourself, and in the process you meet yourself.

PGF: Oh, yeah. I hear that! Favorite time of day?

ACN: I’m totally a night person.  The world was designed by and for morning people.  I mean, who said “The early bird catches the worm?”  Honestly, it was an alert night person out when the sun rose who caught it before the morning person even thought to brew coffee.  Night.  It’s where it’s at.

PGF: You're so, so right about that!  Okay, one more. If you were stranded on a desert island what essentials would you absolutely want with you?

ACN: Yarn, dark chocolate, and coffee. Oh, and a radio.  You know, TO CALL FOR HELP??  ~grin~

PGF: But, who're you gonna call? lol! Okay, awesome answers. Thank you so much for stopping by today. I will definitely be checking out "Taking a Chance" next week.

Check out a short excerpt HERE
-- 
My links: Blog | Website | Facebook | Twitter | Goodreads | Amazon | LinkedIn | Pandora 

Knoontime Knitting:  Blog | Facebook | Twitter | Ravelry
Noon and Wilder links: Blog | Website | Facebook
Team Blogs: Nightlight | The Writers Retreat Blog | Beyond the Veil | LGBT Fantasy Fans and Writers
Publishers: Samhain Publishing | Torquere Press

Check out BURNING BRIGHT, available from Samhain Publishing.
Check out EMERALD FIRE, available from Torquere Publishing.

Watch for "Taking a Chance" part of the Charity Sips 2012 to benefit NOH8, coming September 12th.

Inspiration Cake

Sometimes, life hands you lemons. Which is not necessarily a bad thing, you understand, because there's always lemon cake.

Now, my love for lemon cake is nothing new, but it's only recently that I realized how...well, how truly inspirational a good lemon cake can be. I have Twitter and my lovely friend, author Erin Nicholas, to thank for that bit of insight. 

See, the other night I was attempting a #1K1hr marathon (that's writing one thousand words in an hour, for those of you who aren't obsessed writer types). I was struggling a little with it because, as usual, there was no dearth of interruptions and distractions going on here at Casa Forte. During an hourly Twitter-check-in, Erin happened to mention the fact that not only was she was she getting more wordage in than I was, she was also baking lemon cake while she did it.

Well. I'm afraid my first thought was, "Gee, thanks a lot, Erin!"  or words to that effect because, really, how is it helpful to be handed a craving that you have no way of satisfying, especially at a time when you're having more than enough trouble with the task already at hand? It's a lot like those proverbial lemons, right? Well, exactly.

After another hour or so of fruitless (pun intended) struggle I realized that both my WIP and I would be better served by a little purposeful distraction. So I took a break to bake my own, damn lemon cake. I had everything I needed on hand but the buttermilk, so I used coconut milk instead and it still turned out pretty awesome. In fact, I think I might like it better that way.  And the writing? Well, the night was pretty much shot by then, but the next day, fortified with a nice slice of cake or two, I found the words flowed a lot more smoothly and I was able accomplish everything I'd been having trouble with the night before. Which, in this case, was hot, vampire sex.

So, here's my recipe for inspiration cake. I use Meyer lemons whenever possible for anything lemon-related, but feel free to use ordinary lemons instead...or limes...or maybe grapefruit. Because, just like with the buttermilk, or with writing itself, sometimes trying something different is exactly the inspiration you need.

Inspiration Cake

Ingredients

• ½ c butter
• 1 c sugar
• 2 eggs
• 1 ½ c flour
• ½ tsp baking powder
• ½ tsp salt
• ½ c buttermilk
• Grated zest from 2 large Meyer lemon
• Juice of 1 large Meyer lemon

Glaze

• 1 cup sugar
• Juice of 1 large Meyer lemon

Directions

1. Preheat  oven to 350 degrees F. Grease and flour 1 standard loaf pan, or line with parchment paper. 
2. Cream  butter,  sugar and lemon zest together until fluffy. Try not to ‘taste-test’ too much at this point. 
3. Sift t flour, baking powder, and salt together in one bowl. In another bowl, combine lemon juice and buttermilk. Alternately add wet and dry ingredients into the creamed butter/sugar mixture until they’re all incorporated. Pour batter into pan and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Meanwhile, combine the second cup of sugar and the juice from the second lemon  and set aside.
5. When the cake is done,  remove from pan and invert invert on a rack or plate. Poke holes in the top of the cake and pour glaze over cake, allowing it to soak in. Allow cake to cool for at least ten minutes before devouring completely.

Works best if accompanied by black coffee, or pots of espresso, and served to your author at her desk. 

Please check out these other Tasty Tuesday offerings: 

Sometimes you feel like a nut... by Selena Robins 

Romance Is In the Mayonnaise by A. Catherine Noon

And now, because you all know how much I love sharing excerpts, here's a quick scene from Touch of a Vanished Hand.

[Sinead] sniffed the air again, and then looked around until she caught sight of what she’d been searching for.  An ancient lemon tree stood sentry beside the stone stairway; starred with blossoms, perfuming the air. 

    

 Yes. She could make lemon curd, as well, something she remembered fondly from her own childhood. As they ascended the stairs, Sinead pulled a lemon from an overhanging branch and put it to her nose. It was overripe, its skin cracked, the tender flesh inside already drying from the heat. Still, it smelled delicious; bright, pungent, intoxicating. There were so many things she could make with it, not just curd, but pies and cookies and lemonade. It had been a long time since she’d had a chance to do this kind of cooking, homey and intimate, using ingredients chosen spontaneously, because they were close to hand, or had sparked a craving. She’d missed that. Maybe it wouldn’t be so bad spending a little time on land.

Read the rest of the excerpt HERE.

Sneak Peek: Finders, Keepers

Finders, Keepers is a sexy new sci-fi menage story (couple of firsts there!) and I'm thrilled to announce that Loose-Id will be releasing it this December, just in time for the holidays. Here's the blurb and a very unedited excerpt. Enjoy!

Blurb:

Sometimes finding what you want is the easy part.

Caleb is a bionic soldier with little-to-no memory of his past. He’s traded pieces of himself for some very highly classified, high-tech hardware, but he’s not always sure how he feels about that bargain. Could be he’s lost far more than he’s gained. He’s not even sure the choice had been his to make. He’s seeking the truth. About himself. About his past. About those missing memories.

Aldo’s an undercover cop who just might have the answers to Caleb’s questions. But Aldo’s already lost one love too many. The same truth that could set Caleb free could also send him running—as far from Aldo as he can get. That’s an unacceptable risk. Because if it turns out Caleb’s the man Aldo thinks he is, how can he even think about letting him get away from him a second time?

Then there’s Sally, she’s an ER physician who used to be married to Aldo’s late partner, Davis. Although she does her best to hide it, Sally’s not really coping very well with widowhood. She’s used to compartmentalizing her emotions, staying calm in an emergency, burying herself in her work, but it’s getting harder every day to find a good enough reason to keep getting up. She cares deeply about both Caleb and Aldo, and she knows they both care about her—one as a lover, the other as a friend—but she needs something more. If the truth about the men’s shared past comes to light, she could lose them both. Along with her last, best reason to continue living.

This holiday season, chance will bring these three together and give them an opportunity to help one another find what they each want most. But every gift comes with a price. And keeping what they’ve found once they’ve found it? Yeah, that’s gonna be the hard part all right.   

Excerpt:

 “Are you fucking kidding me?” Aldo’s arm tightened instinctively around her. He was startled by the blast of anger, by the raspy growl that emerged from his throat. “Are you saying some sonofabitch got ticked off and walked out on you because you wouldn’t sleep with him? Who is he? Tell me where to find him and I’ll fucking kill him.”

“Aldo.” Sally turned her head to glint up at him. “Would you stop it? You would not.”

The words were matter of fact, but Aldo wasn’t certain if that was confidence he heard in her voice, or a hint of challenge, either way, it pissed him off. He arched one brow. “Oh, no?”

“No. I know you. And I wouldn’t want you to anyway.  That’s not what happened, okay? It just… It didn’t work out, that’s all. No harm, no foul.”

“You don’t even know what that means, do you?” He hated that plaintive tone in her voice. She sounded like a lost little girl when she used it. And she clearly didn’t know  him anywhere near as well as she thought she did. He wasn’t always the nice guy she imagined him to be. Davis hadn’t been either, for that matter. He doubted anyone was. She was still too naïve, too innocent. And he’d be damned if he was going to be the one to change that. She was the only good thing in his life. And their friendship was still the only relationship he had yet to fuck up. It was damn sure gonna stay that way, if he had anything to say about it. Still, it made him mad. “What the fuck is wrong with this guy?” he groused. “He couldn’t cut you some slack, give you a little time? Doesn’t he realize how much you’ve been through lately?”

Sally sighed. “Of course he doesn’t. How would he know?”

“You didn’t tell him? How come? I thought you said you’d known him for a while?”

“A few weeks—yeah. And, of course I didn’t tell him? How would that go? What was I gonna say? ‘I know you think you want me but what you don’t understand is I’m a pathetic little widow who can’t figure out what she wants’?”

“Stop that. You’re not pathetic.”

“Oh, babe.” She shook her head. “I am, you know. I’m not blind. My life is running away without me and I can’t seem to stop it and…half the time, I don’t even care. I’m tired of fighting it, tired of feeling lost. If that’s not pathetic…”

“It hasn’t been that long,” Aldo pointed out, a little desperately. “You have to give yourself time. Maybe you’re the one who needs to cut yourself some slack?”

Sally chuckled weakly. “So says the man who, just last week, told me—yet again—that it was time for me to move on.”

“Yeah, well…” he broke off, sighing. “Sometimes I don’t always think things through before I speak. You know that.”

“Or before you act.”

“Yeah. That too.” Davis had made the point frequently, had given Aldo hell on a regular basis for his hot-headed, impulsive ways. He’d always claimed Aldo would get himself killed one day, if he didn’t change. And yet, it was Davis who was gone too soon.

“I miss him.”

Aldo nodded. Eyes closing for a moment as a wave of pain crashed over him. “I know, honey. I do too.”