It’s Christmas in August – ‘Perfect’!

I’m thrilled to be taking part in the Christmas by the Fire Blog Hop, organised by the amazing Lori Connelly. A group of Harper Impulse authors are each writing a Christmas story based around one starting paragraph. After launching an exciting competition, Harper Impulse chose Georgia Beyers’ opening paragraph.

There’s also a GIVEAWAY, your chance to win one of 14 titles and the first prize is an Amazon Gift Card – easy to enter competition at the end of this post.

Here is Georgia’s opener:

Charlotte sat at the bus stop wondering whether she would make the ‘naughty or nice’ list this year. Last year she had rescued a stray kitten and therefore considered herself, most definitely, ‘nice’. This year she had broken Daniel’s heart into a million tiny pieces, so ‘naughty’ seemed to be the only answer. There’d be no Santa Claus coming down her chimney anytime soon …

And now for:

PerfectPart 1 of ‘Perfect’

Rachel turned off her Kindle and popped it back inside her bag. She looked around at the other passengers on the train, wondering how many of them considered themselves to be naughty. Obviously Charlotte, in the story she’d been reading, felt that breaking someone’s heart was the worst thing anyone could do.

She nestled back against the head rest, smiling at the simplicity of being thought of as either naughty, or nice. What did that imply? That some deeds or actions brought retribution, and others brought rewards? I haven’t broken anyone’s heart, she thought, but then I’ve never rescued a kitten, either.

As the train rumbled along she began to relax and clear her mind. There was so much going on inside her head at the moment—so many new emotions she was experiencing for the first time. A tear formed in the corner of her eye and she turned her head to look out of the window. Trees, houses, open spaces, industrial buildings—the world whizzed by at speed. Out there, under cover of the growing darkness, how many people were looking forward to the Christmas holiday? How many were dreading it? As the wheels rumbled on, the words naughty or nice kept running through her head in quick succession, as if keeping time with the moving train.

I don’t want to go home, she thought, then realised that was simply a knee-jerk reaction. Sometimes it’s easier to run away than it is to face up to things. She was nervous, that’s all, and Lewis would understand that. The single tear doubled in size, sitting like a perfect little pearl in the corner of her eye. If I blink now, she thought, it will begin to trickle down my face. She looked up at the guy sitting opposite and then across at the women next to him, checking for any reaction. The guy was reading a book and the woman was tapping away on her phone. No one knows what goes on inside someone else’s head, she thought. The pain may be real and the emotions raw, but everything remains hidden. As she turned her head once more to look out of the window, the night was closing in and lights were appearing in darkened rooms. Instead of shapes whizzing by, it was now inky black darkness, interspersed with flashes of light.

The train slowed on the approach to the next station and instead of a steady stream of passing blurs, the world outside began to take shape. Houses in total darkness, others with one or two lights shining out, and some lit up like Christmas trees. She laughed softly, despite the inner turmoil she was trying to contain. Real lives, she thought; real emotions being played out one moment at a time; sometimes painful and sometimes uplifting. Naughty or nice, naughty or nice, the wheels of the train seemed to reiterate those words, even as it slowed.

She was conscious that the tear was about to fall. She knew that it would go unnoticed, of course. Even if anyone was watching, no one would say a word. What’s one little tear when people have cried an ocean?

Naughty, or nice—the Christmas buzz was in the air and spirits were high.As the train finally pulled into the station, the lights dimmed for a few seconds and she stared at her reflection in the glass. It was so clear that she was able to watch the tear track down her face. It’s gone, she thought, lifting a hand to wipe the remaining tiny droplet off the side of her cheek. One perfect, little tear for me, that’s my Christmas gift to myself. A line has now been drawn.

Part 2 

Passengers bustled off the train and new people crowded on board. Within minutes it was speeding through the countryside again. Naughty or nice, naughty or nice. The wheels on the track continued to drum out the words. I wasn’t naughty, was I? The question seemed to hang in the air.

The old lady sitting next to her dropped the magazine she’d been reading and Rachel bent to retrieve it, receiving a warm smile in return.

‘Thank you, my dear. There isn’t much room, is there?’

She smiled back. Maybe I’m nice, after all, she reflected. But who knows what goes on inside our heads? It’s easy to say nice things and think mean thoughts. Rachel turned her head back towards the window. The darkness outside was virtually impenetrable, littered with only the occasional flash of light from an isolated cottage, or house, on an unseen landscape. She focused on the repetitive drone of the wheels to relax her, resting her eyes. Naughty or nice, naughty or nice, naughty or … the words were like a lullaby.

After momentarily drifting off into a light sleep, she awoke with a start. The motion of the train had changed its beat. The words echoing through her head were no longer soothing and fun, but cold and hurtful. Damaged or perfect, damaged or perfect, it seemed to chant back at her. She wriggled forward, anything to break the pattern of those scary words and glanced across at her suitcase. It was still neatly stowed away in the luggage rack. She hoped that the presents she so lovingly-wrapped after buying them yesterday, were cushioned safely among her clothes.

Lewis’ trip overseas had been a tough one, for many reasons. Being one of a small team of specialist doctors who flew off to disaster areas at a moment’s notice, his job could never be described as easy. This one had been the very worst emotional roller coaster ride for him. Four long months away from home, but today she would finally see him again. In just two short hours he would be safely back in her arms once more. The wheels seemed to change their chant as her mood brightened. Taking me home, taking me home, ran through her head and it was comforting.

She dreaded their reunion, while at the same time longing to be reunited with him. He’d wanted to fly home early, but she had convinced him to stay. How could she have asked him to turn his back on those poor people who needed his skills so urgently? Mangled bodies had been pulled from collapsed buildings in the aftermath of an earthquake. All those departed souls and yet, in the midst of the horror, some people survived. Following treatment, many were reunited with loved ones even after all hope had initially been lost. Miracles do happen and it made her heart glad.

Lewis was nice and Santa would be paying him a visit, for sure. Rachel would also be adding her own, very special, gift. The wedding band that should already be gracing his finger was waiting for him. The legal ceremony can take place at any time, she told herself, it’s only a formality. In our hearts we are already wed. Their vows were exchanged over the phone six weeks ago; at the exact time it had been due to take place in the UK. Except that Rachel had been in the foyer of her office and Lewis had been standing in the corridor of a make-shift hospital. It had seemed important to them, at the time, to honour the day they had chosen more than a year before …

You can also catch up with intros to the other stories that will be appearing in this ‘free’ anthology by clicking on the links below. I do hope you enjoy them all and we’ll be splashing it on Twitter, and FB, when the anthology is released in December 2014 by Harper Impulse and you will be able to read all of the stories in full!

I hope the first two excerpts from ‘Perfect’ have made you wonder what happens between Rachel and Lewis when he finally returns home. Can you guess how it’s going to end? If you have time, let me know – I hope this one is going to be a real surprise ending … Thank you so much for dropping by!

a Rafflecopter giveaway click and enter!

Cover reveal for Sweet Occasions due for release 23 September 2014!

It’s so exciting for an author when you write ‘the end’ and are about to see a new book baby unleashed into the publishing world. What will the readers think of it? Will they engage with the characters? So many questions – but before that there’s the little matter of the cover.

Thank you to HeartFelt designs for the perfect cover for this story. It’s written from the perspectives of HIS (Steve and Adam), HERS (Katie) and Grandma Grace! This fun, chick lit-style story might make you shed a tear, or tear your hair out, as the characters seem to have the knack of making their lives as complicated as possible!

SO title

Due for release on 23 September, 2014!

 

SO Final with borderKatie’s relationship has had more than its fair share of problems. After a difficult few years things begin to pick up and Katie finally realises her dream of opening up a bakery. Sweet Occasions specialises in novelty and celebration cakes, plus the most inspiring range of cupcakes anyone could possibly ask for!

Utilising her passion and skill helps to inject happiness back into her life, but it’s short-lived as things begin to fall apart. The reality is that you need to run a business with your heart AND your head. Help is at hand in the shape of her partner, Steve. He has the necessary experience, but does Katie want to tie herself to him financially, as well as personally?

Then one rainy, wintry day a bedraggled customer steps inside the door to order a cake …

Sometimes a turning point centres around one single moment in time:
sometimes it takes two Christmases and three birthdays

Sweet Occasions cast med

Author no. 7 is … me! Having fun with HitLitPro

HC HQ
It seems to my year for BIG smiles!

It’s official and I’ve been dying to leak the news …I’ve been invited to be one of the TEN, hand-picked authors to be promoted by fab new media group, HitLitPro. The aim? One year, ten authors and HitLitPro will be championing us and our work throughout that time. In tandem with the awesome CandleLit.com author services, they will be posting interviews, competitions and news from ten romance authors who cover a wide range of romance sub-genres. I’m in awesome company and I hope to learn a lot!

HitLitPro Banner

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Find out more by visiting:

Hit Lit Pro Opens Its Doors To Support Ten Awesome Authors!

and here is my reveal day post. The fab Sam, over at The Book Corner did the reveal:

http://mrsbbooks2011.blogspot.co.uk/2014/06/new-author-project.html

If you’re a fan and you’d like to support me on this year-long journey, please do contact Suzanne at HitLitPro (details below) and get involved. Every single bit of support, review or Tweet can make a huge difference. You’ll receive advance notification of everything that’s happening, be asked to join in spreading the news and there will be prizes. Plus it sounds like it’s going to be amazing fun for us all – HitLitPro, the authors AND our readers.

2014/5 is going to be a HECTIC 12 months for me with 3 new novels scheduled to be released. With Hit Lit Pro’s help I will be able to spend more time writing and less time worrying about promotional work. And more time talking to the readers, of course!

Follow them on Twitter @HitLitPro  LIKE the page on Facebook: HitLitPro

and find out how to:HitLitPro sml
* Become a no. 1 fan and HitLitPro will put YOU in the spotlight
* Have a chance to win free ecopies of some great books
* Join in and send them your reviews to air on our new FB page
* ‘Ask the author’ will allow you to discover more about all of their authors’ stories

and MUCH more to come! If you can’t wait and want to get involved, supporting any of the HitLitPro authors, then email Suzanne Carlisle at hitlitpro@gmail.com.

They will be sending out Tweets and posts to keep you up to date and make sure you don’t miss a thing!

Written Fireside – Changes part 8

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Welcome to the penultimate part of Changes, the latest Written Fireside story being put together by a group of Harper Impulse authors. Here are all the parts so far for you to catch up on the story.

Part One – Lori Connelly
Part Two – Teresa Morgan
Part Three – Lynn Marie Hulsman
Part Four – Sue Fortin
Part Five – Zara Stoneley
Part Six – Jane Lark
Part Seven – Mandy Baggot

Coming next week – the final part, nine, from

Erin Lawless 

And now for part eight ofChanges

Changes, Written Fireside part 8

It’s been a lot of fun joining in and taking Marie and Zach one more step on their journey. I can’t wait to read Erin’s ending. Thank you for dropping by …

 

 

 

The FREE Winter Warmer recipe booklet you can download or print

The Restaurant 3DIt’s been a wonderful celebration running this series of Winter Warmer recipes. All inspired by The Restaurant @ The Mill. I’ve had some lovely guests come along and share their favourite home-cooked recipes:

“thank you” to fabulous Emma Calin, chef Caroline James, Janice Horton and Rosa The Rose for sharing:

Emma Calin’s Kedgeree

Caroline James’ Red Lentil Dhal

Janice Horton’s Haggis Bake

Rosa The Rose’s Rabbit Dish

It’s been a delight to share my own home-cooked favourites, too!  Just click on the cover below and you can either save the PDF to your device, or you can print it off.

Winter Warmers free booklet – click on the cover to print or download

Winter warmers recipes (2) (872x1280)

It seems only fitting to end the series with a quote from the book.  Hilary and Ben had just viewed the mill for the first time:

As we left the estate agent that day and walked back to the car, Ben looked at me and for the first time I saw a level of excitement in him that completely overcame his inherent shyness. 

“Hi five?” he asked, hand held aloft and as I raised mine in triumph, the deal was struck. 

The Restaurant @ The Mill was born. It might not have been perfect, but as I’ve learned from past experience, perfect isn’t always the best option …

Read chapter one here 

or you can download it from Amazon:

viewBook.at/TheRestaurant

Thank you for visiting!

Rosa’s Rabbit Dish and Lemon & Pear Bread & Butter pudding!

My guest today, in this feature celebrating The Restaurant @ The Mill, the tale of six couples whose search for love and happiness is linked as they all frequent diners, is Rosa The Rose. I met Rosa online and began following her blog, which is a wonderful read. She has had a varied life and truly has a writer’s heart!  I thoroughly recommend dropping by :

“The latest from rosatherose (@agypsyswife), a gypsyman’s wife with some thoughts of her own”  http://agypsieswife.wordpress.com/

Rosa has kindly allowed me to reproduce one of her recipes and to follow I’m sharing my own ‘Lemon & Pear Bread and Butter Pudding’.

Rabbit stew for hungry hunters

“This is a good recipe when the boys have been hunting.
My husband would just roast them on a stick over the fire, often under the hedge – which is nice – but this is a good feed too.
I’ve been serving this dish for more than 25 years, now, and it remains a family favourite.
I used to make it with farm rabbits and it is worth noting that the bunnies in the wild have much tougher back legs. The saddle and the front ones are fine. Young rabbits are tender and old bucks are not.
So skin, gut and joint the rabbit into back legs, front legs and saddle cut in two. That’s six pieces, and I can eat at least three, so if you have hungry hunters to feed, they’d better bring a few home.
Keep the livers and kidneys to add at the end of cooking. You can add the heads to the pot for extra flavour if you’re not squeamish.
Warm some clarified butter in a good heavy fireproof dish or pan and brown the joints all over. It’s worth taking the time to do this thoroughly, because all the caramelised meat juice adds to the colour of the dish. When your rabbit is brown, remove the joints and keep to one side. Add finely diced onion and a couple of crushed cloves of garlic and keep on a gentle heat until translucent. Add a small glass of dry white wine or splash of vermouth and scrape up all the rabbit juice. Add a small amount of chicken stock – probably to the depth of about one to two inches in the bottom of the pot – and season, adding some herbs. Oregano, thyme, tarragon are all candidates to choose from, but not too many, this is not meant to be a very robust dish. Put the rabbit back in. The rabbit pieces will be adding their own juice as they steam in this liquor and the dish benefits from the more intense flavour if it’s not swimming.
I would cook this on a gentle heat for about an hour and a half, checking for a gentle simmer and from time to time give the pot a good shake and swirl to make sure all the joints get in the juice.
At this stage add the smallest button mushrooms you can find. Allow about 6 – 8 per person so you don’t swamp the flavour. Actually, the small cans of whole button mushrooms are good for this dish, because they are really juicy but blander. I’m sure that wild mushrooms would be good, but I can’t buy them and I’m too ignorant on the subject to dare to forage for them. This is when you add the liver and kidneys too – just lay them on the top of the meat and cook on for a half hour or so, until all is tender.
If you find, on tasting that the sauce is bland then turn up the heat a little and cook with the lid off or crossed until the sauce is reduced. Take your rabbit out if is already cooked and add it back when you have the sauce to the right intensity.
I serve this with creamed potato, or it’s fantastic with fresh done, thin cut, homemade chips.
The boys’ll just eat it with their fingers, sopping bread in the sauce if I let them.
Sometimes I do insist on a knife and fork, though.”

 A big thank you to Rosa for allowing me to reproduce her fabulous recipe. What I loved about this dish was that it’s all about intensity of flavour and I too would love to take a chunk of bread and dip it in that wonderful sauce!

 

© anjelagr-Fotolia.com
© anjelagr-Fotolia.com

Lemon & Pear Bread and Butter Pudding with white wine & honey sauce (with variations)

4 firm pears
White wine
1 tablespoon honey

Prepare this the day before you are serving it for the best results.

Place the four, peeled pears in a small, but deep pan. Cover with white wine and add the honey.
Simmer/poach until softer but still firm. Place the pears in a dish to cool, then halve and take out the core and stalk. Cover and refrigerate. Turn up the heat on the liquor remaining in the pan, add some thinly sliced lemon rind (only the outer yellow part, try to avoid the white pithy part as that is bitter). When the liquid has reduced by half, cool and refrigerate.

On the day:
8 slices of white, crust-less bread
A few slithers of thinly sliced rind of the lemon
2 eggs
3 level tablespoons of caster sugar
500ml milk
A little brown sugar

Lay the halved pears in an ovenproof dish. Butter the crust-less bread lightly and cut into 2 inch pieces, layer over the pears. Beat the eggs and milk, add the caster sugar and pour the mixture over the pears and bread. Sprinkle the lemon rind and brown sugar on the top. Cook at 190ºC for 30-45 minutes, until the mixture is firm to the touch, but springy and the top is golden brown.

Serve: hot, or cold. Drizzle over the white wine and honey sauce. Indulge – add a spoonful of clotted cream, or a little drizzle of single or double cream, or a scoop of vanilla ice cream.

Ring the changes: make a marzipan and apricot version. Instead of pears, add tinned apricots to the dish and small balls of marzipan. Equally as delicious!

The Restaurant 3D

The Restaurant @ The Mill is a place where diners go with friends and loves ones to celebrate special occasions or simply to enjoy good food in a wonderful setting. Each of the six stories is very different … just like true life!

Read chapter one here 

or you can download it from Amazon:

viewBook.at/TheRestaurant

This concludes the recipes in the Winter Warmer series! Thank you to guests Emma Calin, Caroline James, Janice Horton and Rosa The Rose for sharing their favourite recipes (see the links below if you want to catch up on any of the earlier articles):

Emma Calin’s Kedgeree

Caroline James’ Red Lentil Dhal

Janice Horton’s Haggis Bake

It’s been a blast celebrating the new-look cover for The Restaurant @ The Mill. Published by Sapphire Star, it’s a series of stories in one novel. It’s about relationships – beginnings and endings, young love and ‘old’ love … love that never dies and love that falls by the wayside …

The Winter Warmer recipe booklet will be available to download here on 2 February 2014 – thank you for dropping by!

Canapes for a hungry party (or for when dainty doesn’t do it!)

Today’s recipes, in celebration of The Restaurant @ The Mill feature I’ve been running called ‘Winter Warmers’, I’m sharing my hearty ‘when dainty doesn’t do it’ canapés. One is a hearty snack in a slice and is also perfect for a light supper, or cut into slices to hand around with drinks. The other is for when you run out of time …

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The Quick and Easy canapé:

Make sure you always keep a packet of garlic bread slices in the freezer. No need to defrost them – simply lay them on a baking tray. Grate a tasty cheddar cheese over the top, slice some tomatoes (halve cherry tomatoes, or thinly slice larger ones. Sprinkle some dried mixed herbs on the top, then season with black pepper. Bake in the oven, 190ºC until the cheese bubbles and the crust is crisp.

It’s perfect finger food AND quick to assemble!

Tomato and Bacon Ciabatta Slice

Serves: 8 as a supper dish, or cut up into slices to give around 20 slices as a canapéé

3 x 400g tins of plum tomatoes (chop them roughly in the juice, cutting off the stems)
500g passata (your supermarket will stock a variety, I use one with basil added to it)
Two large ciabatta breads
Eight rashers of back bacon (smoked or unsmoked)
Five or six cloves of garlic (or to taste) finely chopped
Dried mixed herbs (one teaspoon)
2 fresh bay leaves
2 sprigs of rosemary, finely chopped
One large red onion, finely chopped
Grated ‘tasty’ cheddar cheese
Shaves of Parmesan cheese to finish
Sea salt and freshly ground black pepper

A dessertspoon of olive oil

Using a large, heavy bottomed pan, tip in the olive oil and gently fry the finely chopped onion for a few minutes; add the chopped garlic and continue to fry until golden brown. Tip the mixture into a dish, then chop the bacon into small pieces and fry gently in the same pan.

When the bacon is lightly cooked, add this to the onion and garlic. Into the same pan tip the passata, the chopped tinned tomatoes, a few twists of sea salt and black pepper, 2 bay leaves, the dried mixed herbs and the finely chopped rosemary.

Tip back into the pan the onion, garlic and bacon. Bring to the boil and then simmer over a low heat to reduce this mix for about an hour. The tomato juices should have thickened so that the mixture will not soak the ciabatta slices, but sit on the top.

Slice the two ciabatta breads in half. You will need two baking trays, sit two halves alongside each other. Spoon the tomato mixture over the top, distributing it equally between the four slices of ciabatta.  Layer generously with grated cheddar cheese and put in the oven at 190ºC for about 40 minutes, until golden brown on the top. Lay a few Parmesan shavings over the top whilst hot.

Slice as required. If serving as a supper dish add a fresh green salad. If serving as a hearty canapé, slice and serve on a small napkin. This is also delicious served cold, the next day.

The Winter Warmer collection will be free to download or print off, here on 2 February, 2014. Don’t forget to pop back. Tomorrow there is one more post to complete this series … and I do hope you’ve enjoyed visiting my kitchen.

happy young couple have fun in the summer forest

SSPRead chapter one here

viewBook.at/TheRestaurant

 

 

 

 

Red Wine Chicken in a pot

Winter warmers recipes (2) (872x1280)The Winter Warmer recipe series is a small collection of recipes that, for me, are reminiscent of wintry evening meals around the table! Recipes I’ve used for many years and it will be available for you to download or print out for FREE,  here on 2 February 2014.

I’m celebrating The Restaurant @ The Mill – a novel where the lives of a group of people are linked by the fact that they are all diners at this restaurant. I can imagine chef, Ben, plating up some of these favourites to present to his diners …

Today It’s Red Wine Chicken in a pot and three special red wines I’m happy to recommend – each with a very different and distinctive array of flavours. Enjoy!

Red Wine Chicken in a Pot

Serves: 4 people (and some will want seconds)

4 large or 6 small chicken breasts
1½ oz (or 3½ level tablespoons) of cornflour
Chicken stock cube (or small stock pot)
2 bay leaves
Freshly ground salt and pepper
Dried mint and thyme (or mixed herbs) about 2 level teaspoons
1 level tablespoon of sugar
8 small onions
8 rashers of lean bacon
A little olive oil
½lb button mushrooms
¼ pint red wine
¾ pint water

Method:
Wash and dry the chicken breasts; season the cornflour with salt and pepper and coat the chicken. Add any cornflour remaining to the water and set aside. Heat a little olive oil in a pan and brown the chicken until the cornflour crust is golden. Place the chicken in an ovenproof dish.
Peel the onions and clean the mushrooms, leaving them whole. Slice the bacon into one inch strips. Saute the onions, mushrooms and bacon in the pan, then add to the chicken. Use the same pan, adding the water (with cornflour), wine, stock, sugar and herbs; bring to the boil stirring continuously.
Pour the sauce over the chicken, onions, mushrooms and bacon; add the bay leaves and cover with a double layer of silver foil. Cook in the centre of the over at 190ºC for an hour and a half.

Serve: with roasted root vegetables. Chop into small pieces, scatter on a baking tray, season with salt and pepper, then drizzle with olive oil. Roast for about an hour.

Roasted winter veg (1280x370)

Note: perfect for a dinner party when you need something you can turn down low and leave in the oven if there is a delay in serving

To accompany this warming and tasty dish I have three red wines to recommend – each bringing a very different, and distinctive flavour to make this a main course to remember!

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Marlborough Pinot Noir 2011 – this New Zealand wine is typically silky smooth and full of raspberry fruit flavours. Perfect to accompany any chicken dish.

Chemin des Papes 2011 – a wonderfully robust French wine from the Cotes du Rhone. Deep ruby in colour and benefiting from an intense, preserved fruit aroma with spicy notes. For lovers of a rich and hearty red!

Campo Viejo Rioja Garnacha 2012 – this bright and lively wine has vibrant red fruits flavours – strawberry, raspberry and cherries, with nuances of flowers and sweet spices. Soft and silky, with a fresh intensity – it goes well with chicken, vegetarian dishes, pastas and appetizers.

The Restaurant 3D

 

Thank you for joining me in my kitchen – please pop back on 2 February 2014 to download the Winter Warmer collection! In the meantime, find out more about the novel that inspired me to pull together my favourite home recipes …

Read chapter one here

viewBook.at/TheRestaurant