It’s finally here! Charlie and Parsons have finally arrived. This book, y’all, this book. Gen and I wrote the first draft Earth Bound in about six weeks over the winter holidays. Once we started working on it, the words poured out.
It’s a workplace romance about two grumpy, brilliant people who are so smitten, but so bad at feelings. Erin from Binge on Books described it on Twitter as a cross between Mad Men, The Martian, and Pride and Prejudice. It’s dark, but funny. It’s about early computers, but it’s sexy. I just love it, and I hope you will too. (And for anyone who hasn’t read Star Dust or A Midnight Clear, you can start the series with Earth Bound no problem.)
If you’re so inclined, you can purchase Earth Bound in e-book (and print!) at Amazon, iBooks, B&N, Google Play, and Kobo. You can also add it to your Goodreads shelves, join series’ the mailing list, or visit the book’s Pinterest board.
How else could I appropriately celebrate a book I adore this much? I’d already made a retro feast for Star Dust. But there was an new frontier: booze-y Jello.
The moment I saw the Sparkling Champagne Mold at the Jello Mistress of Brooklyn’s blog, I had to make it. (I had to. It was a categorical imperative.)
I reduced the recipe because this star–a present from Elisabeth from Cooking Up Romance!–is a 5-cup mold, slightly smaller than the original recipe. I also used a combination of strawberries and blueberries because I liked the sly patriotic motif.
And you guys, it’s just so pretty.
The bubbles were preserved beautifully in the Jello and the fruit is in suspension throughout. One point of the star didn’t un-mold perfectly, and I used cheap, imitation champagne, and thus the finished product is a bit sweet for my taste.
But even with those caveats, it’s a stunner of a centerpiece, and I want to try it again. It would be lovely on New Years or for the Fourth of July. Or really whenever you need something kitchy but fabulous.
Happy release day to Earth Bound, and happy retro cooking!
Emma Barry 