It’s release day for A Midnight Feast, a book that could be subtitled the Mitch and Margie Thanksgiving angst-fest. So of course I made Jello to celebrate, specifically this simple orange fruit salad. Even though it was a pain to get out of the mold (the same one I’ve used before), it turned out very pretty. (Note to Jello aficionados: plastic molds are awful.)
Enough about the food, though; what about the book?
On my own or with Genevieve, I’ve never written a character who elicited as much fan response as Margie Dunsford. “When will she leave her husband and get an HEA?” began many emails and Tweets.
But did she have to leave Mitch? As we filled in their backstory, we found twenty years of frustrations resentment, passion, laughter, misunderstanding, and, eventually hope. So that was the story we told: about rediscovering love and reimagining a marriage.
You can get your copy at Amazon, iBooks, B&N, Kobo, and Google Play. You can also add it to your Goodreads shelves or check out the inspiration board on Pinterest.
Happy reading, and also happy holidays.
It was a very long time coming, but I’m thrilled Star Crossed is now available in both print and e-book! You can pick it up at Amazon, iBooks, B&N, Google Play, and Kobo; add it to your Goodreads shelves; join the series mailing list; and see the book’s inspiration board on Pinterest. (Whew.)
Star Crossed is the story of Geri Brixton, an ambitious pilot who’d like to be the first American woman in space, if only she were better with numbers. Reluctantly, Geri agrees to be tutored by Beverly Fox, a mathematician whose work has been getting rockets off the ground and who dreams of love and honesty but has been denied both. Geri and Bev develop a friendship and eventually become lovers, but secrets tear at what they’ve built and threaten everything they hold dear.
As has now become Fly Me to the Moon tradition, I’m celebrating release day with a Jello mold. This one is cranberry orange and courtesy of Martha Stewart.
Happy Fourth of July to my American friends and readers! (And happy treason day to everyone else?)
I imagine Millie, Parker, Alyse, Liam, Lydia, and Michael (from The Easy Part) would probably grill and watch their kids play and snark about the election. And all the astronauts, engineers, and other folks from Fly Me to the Moon would cook out at Margie’s and perhaps eat a Jello mold like this one.
If you want to replicate it on your own, I used this Sparking Summer Berry Jello recipe. I omitted the rum and scaled it up for this 10-cup mold which belonged to one of my grandmothers. It did not turn out perfectly, but it’s certainly festive and dramatic.
I’m in my writing cave at the moment, but I’ll be back soon with new words. Happy summer!
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.
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.
So that was longer than seven days. Oopsie! In case you missed one, here was my mid-century menu:
Hot Cream Cheese Canapes
Beef Pot Roast
Spanish Green Beans
Potatoes au Gratin
I had tons of fun doing it. When we finish the next Fly Me to the Moon book, I’ll probably dig out my cookbooks and make a few more. I owe a thousand thanks to Elisabeth Lane from Cooking Up Romance for helping me out and taking pretty pictures. And if you haven’t, do read the hilarious cocktail series Gen Turner (my co-writer) did.
In the meantime, check out Star Dust and let me know if you make anything fabulous and retro!
ETA: Right after I posted this, I saw this Book Riot piece about election novels. And it features Party Lines! How lovely is that.
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.