We’re only eight days away from the release of Earth Bound, a book of which I am fiercely proud. And to make sure you’re sufficiently excited about it, I’m going to share the prologue with you today.
If you’re anything like me, you’re trying to pick the prefect Friday read. Something smart and hilarious would be ideal; if had cocktails and astronauts even better (or maybe dirty, sexy geeks or hot exes locked in an erotic encounter or love in a snowstorm)… but where to get it? Well, April’s no longer the cruelest month because I’ve got eleven books for you, and all of them are free.
That’s right: eleven contemporary romances–including Star Dust–free for this weekend only. Check out the full list and the links at Zoe York’s blog. But you’d better click fast: this offer expires Monday. (And note that Star Dust has a new cover, and it’s gorgeous.)
Authors probably aren’t supposed to have favorites among their books. I mean, I assume. I’m not very good at authoring. But today is the book birthday of Party Lines. Among the contemporary romances I’ve published…it’s my favorite. (Though the book I’m writing now is giving me major feels.)
To celebrate, I put together some text/image things with some of the best lines. You can see them all on the book’s Pinterest board.
I hope Lydia and Michael are celebrating with banter and bourbon!
Those heady of 60s food posts are over…except, well, they’re not. Today, we have my favorite Christmas cookies: butter crispies. This is a recipe given to me by my grandmother, and it’s sure to put a retro twist on your holiday baking.
Once I started with this 60s food thing, I found it hard it stop. You’ll note, for example, that this is actually the ninth recipe I’ve posted. Now you know why Gen and I are writing a series and not just a one-off.
The main source text I’ve used is Helen Corbitt’s Cookbook, which was first published in 1957. While she’s obscure now, as a professor and then as a chef at several prominent hotels and department stores, Corbitt shaped food ways in Texas between the 1940s and 1970s (you can read about her here and here). My mom and grandma still use her cookbook on a regular basis. When I ordered myself a used copy, I was surprised to find a dedication from Ms. Corbitt herself scrawled in the front cover and a recipe that she’d typed for the recipient on Neiman Marcus stationary. Clearly I had to make it.
First things first, Star Dust is here! It’s available wherever fine ebooks are sold, including Amazon, iBooks, B&N, Google Play, and Kobo, and you can even order a paperback at Amazon. It’s a space-race rom-com about a divorcee looking to start a new chapter and an astronaut reaching for the stars. I truly love this book, and I’m not just saying this because Gen and I had so much fun writing and editing it (though we did). But if you’ve been enjoying these retro food posts, you should give it a try.
To celebrate Star Dust’s launch (I had to, y’all, I had to), here’s the one you’ve been waiting for: Grape Jello Salad.
This recipe is insane: the butter, the cheese, the carbs. It’s too much. It’s also delicious. And it’s Kit’s favorite way to eat potatoes in Star Dust.
Before we get to today’s recipe, have I mentioned that Star Dust has a new cover? And it’s very pretty? Also, if you’re a reviewer, Star Dust is now on NetGalley. For everyone else, it will be out on Wednesday. (So soon! Ahhhhhh!) But I’ll delay my panicking in order to get back to the 60s food.
My last attempt at appetizers was…lackluster. But the next attempt was fantastic. This Almond-Parmesan spread was one of my favorite things I made during this project.
I remember hearing a joke when I was a kid: Gracie Allen’s pot roast recipe calls for a large pot roast and a small one; she puts them both in the oven and when the small one burns, the large one is done. There’s a lot we could say about this joke in terms of mid-century food ways and sexism. But after I completely overcooked a pot roast in the name of research, I think Gracie Allen should have trod on George Burns’s foot every time he repeated it.