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I have a newly reissued book in stores today. The captor/captive romance is a fave fantasy of mine. 🙂
“…I had always heard that Susan Wiggs was a wonderful writer, but had never had the chance to read one of her books for myself. After finishing The Hostage, I can see that the praise is justified. Wiggs has done the near impossible — taken two characters that I should have despised and made me care about them.” Wendy Crutcher, the Super Librarian.
Heres a bit about the book, which launches the Chicago Fire Trilogy. On October 8, 1871, one small spark ignites re city of Chicago, sending its residents into panic. Three very different young ladies at a soiree run for their lives. And amid the chaos, each chance encounter leads to an unexpected new love.
Book One is Deborahs story: Unaware of the fire sweeping toward them, Deborah Sinclair confronts her wealthy, powerful father, determined to refuse the society marriage he has arranged for her. Suddenly, out of the smoke and flames, a stranger appears–gun in hand, intent on avenging an unforgivable crime. As fire consumes the elegant mansion, the ruthless man takes the fragile, sheltered heiress hostage.
Swept off to mist-shrouded Isle Royale, Deborah finds herself the pawn in Tom Silver’s dangerous game of revenge. Despite her horror at being kidnapped, she is drawn to the people of the close-knit community and to the startling beauty of the island. As she engages in a battle of wits with her brooding captor, Deborah begins to understand the injustice that fuels his anger, an injustice wrought by her own family. And as winter imprisons the isolated land, she finds herself a hostage of her own heart….
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In honor of the trilogy, heres a recipe straight from the famed Marshall Fields cookbook:
Lobster (or Crab) Newburg For Two
- 4 tablespoons butter
- 1 shallot, minced
- 1/4 cup diced red bell pepper
- 4 tablespoons flour
- 1 cup chicken or vegetable broth
- 1/4 cup dry sherry
- 1 cup sliced mushrooms
- 1 lb lobster or crabmeat
- 1/2 cup half-and-half
- 1/2 cup fresh breadcrumbs
- 1 tablespoon grated parmesan cheese
Melt butter; saute shallot, red pepper and mushrooms. Add flour and stir; add broth and sherry. Add lobster or crab and half and half. Do not boil, but heat through. Spoon into a one-quart casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Place under broiler and toast until breadcrumbs are light brown.
We’re not all work and no play. At a benefit for the Doernbacher Foundation: (L to R): Robert Dugoni, Philip Margolin, Jim Lynch, Chelsa Cain, Courtenay Hameister, Whitney Otto, Susan Wiggs, Lisa Jackson, Nancy Bush, Linda Yoshida. Front row: Kristina McMorris, Bill Young.
Life is so hard for Sonny and Barkis.
…Wonderful event coming up in the Seattle area:
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Okay, listen up. This is one of my most asked-for recipes so here goes. Sorry about the uninspired title of this post, but it makes it more findable when I search.
You can substitute any summer fruit you like–rasperries, strawberries, blueberries, nectarines…all your faves. I used peaches because this batch was amazing, from an orchard in Oregon.
Shortcake Recipe …kind of adapted from www.foodnetwork.com. I decreased the salt and increased the sugar, and used all butter, added the plain yoghurt because I didn’t have half and half, and suggested the romanov sauce. Changed the oven temp, too. So sue me.
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup tablespoons butter, chilled
- 3/4 cup plain yoghurt or half and half
- Melted butter to brush shortcakes + coarse (demarara or however you say it) sugar
- Faux Romanov sauce
Heat oven 400 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Form cakes about the size of your palm. Brush with melted butter and sprinkle with coarse sugar. Bake for 15 minutes or until brown. Cool and eat with summer fruit and Romanov cream.
Recipe: Faux Romanov Cream (healthier than the real thing, which involve creme fraiche which you probably don’t have anyway). I don’t have a photo because it was slurped down so fast.
- 1 cup Greek style nonfat yoghurt (like Fage brand)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1 tablespoon Cointreau, triple sec or some other orangey liqueur.
Whisk everything together and serve over shortcake and fruit.