2019 is rapidly coming to an end. It’s Christmas Eve. Can you believe it?
I shake my head and take an appreciating glimpse back at the whirlwind days as the year mushroomed. There were good times and sad times. More good than sad, thank goodness.
The older you get, the faster the years pass. If you’re like me, there may be things you should’ve done, but didn’t. Maybe things done, that well…we won’t talk about! Don’t ask, and I won’t tell. Lol Okay, I’ll get over it and press onward to improve the next year.
Still, I’m reminded of another year I was blessed in which to participate. There were many who weren’t so blessed. May we remember to be kinder and more gentle to those less fortunate.
I’m grateful for time with family and friends. Grateful for sweet memories, celebrations and looking forward to new friends and what the future holds.
I’m also grateful for my reader friends who fill every day with joy. I appreciate each one of you so much, and thankful to have you in my life.
And…speaking of reading…
If you haven’t gotten your copy of Authors of Main Street’s – newest book –
Christmas Cookies on Main Street,
consider grabbing a copy. I have a feeling you’ll enjoy the stories. All authors share a favorite recipe for your enjoyment!
My story – Christmas Blessings – Apple Lake series – Book 4 – is included in Christmas Cookies on Main Street. Christmas Blessings will be out shortly as a stand alone book.
Welcome to upcoming 2020!
May your Christmas be filled with warmth, good health and lots of love.
Until next time…I wish you Music, Butterflies and most of all…I wish you Love.
Hello All! How about an interview with Authors of Main Street author Lizzi Tremayne, and an interview with Aleksandra Lekarski, heroine of The Long Trails series!
First, an interview with Aleksandra!
Where are you from?
I was born in Vienna, but my family ran to the United States when I was just an infant. We ended up trapping in the wilderness of Utah Territory, where I live now.
Tell us a bit about A Long Trail Rolling.
It’s the story where I meet the love of my life, nearly lose my life, and get to do something no girl has ever done before, ride the Pony Express!
What did you think the first time you saw Xavier?
Wow…chocolate brown eyes, deeply tanned Latino visage, gorgeous smile, and what a hunk.
What was your second thought?
Well…(looking down at my shuffling feet)…I…sort of…drew my shashka* and held it to his throat?
Did you feel it was love at first sight?
I think it was, but then my training to protect my family’s secret kicked in. I’m a bit slow on the uptake sometimes, and it took some time for me to realize he was really the man of my dreams.
What do you like most about him?
Hmmm…that’s a hard one. It would have to be the way he holds me when I think the world’s going to end, and murmurs love words in Spanish…he’s incredibly sexy. Did you know, ‘te quiero’, in Español, means both ‘I love you’, and ‘I want you’? That’s how close they’re linked to a Latino. J
How would you describe him?
Well, my sexy Latino lover is strong, sensitive, and loves me to bits (despite my stroppy temper and reluctance to let anyone else have any say). You should hear how he talks to frightened horses, and rides. Mmmmmmmm… He does have a few issues with trust…well, a lot of them…and a history of abuse from his stepfather, who he thought was his father until just recently.
How would he describe you?
Do I really have to answer that? (Big sigh.) He’d say (I’ve heard him say, anyway) I’m lovely (he can’t get enough of my golden curls that reach past my derrière), an unparalleled rider (I was trained by my father in dzhigitovka, Cossack defense riding, now similar to trick riding, smart (I speak five languages and do math in my head), sensitive, generous to a fault, and a lot of fun. But…he’d also say I’m opinionated, bossy, inclined to always want to do things my own way, and difficult to get to know. J But he loves me anyway.
Well, when the Pony Express shut down because the Pah-Ute Indians burned down most of the stations for over a hundred miles (not that I blamed them) and I could no longer ride for them, masquerading as a boy, Xavier and I went to Virginia City and got married. Since the Pony wasn’t running, my choices were to teach, work in a livery stable (which didn’t impress Xavier) or clean house. Guess what won?
What is your biggest fear?
That someone will discover our family’s secret and give it to the tsar of Russia, and he will use it to run over all of Europe, and then Papa’s death was for naught.
How do you relax?
What’s a relax? Oh, like when I’m injured so much I can’t keep going? I like to lay back in Xavier’s arms and be cuddled and kissed…and other things, but this is a clean blog. J
Who is your favorite fictional character and why?
Wow, that’s a hard one. We didn’t have many books, out there in Utah Territory…let’s see…that would have to be Vanessa March, in Airs Above the Ground, by Mary Stewart. The book wasn’t written when I was alive, but a little time travel let me read it. Vanessa’s a classy, feisty veterinarian with real heart. She’s great under pressure and I adore her.
What is the best piece of advice you ever received?
Papa told me again and again to never get excited in a fight. If I kept breathing, my brain would keep me alive. It’s worked, so far. Thanks, Papa!
*shashka: Cossack short, hiltless sword
And now, here’s an interview with author of The Long Trails and Once Upon a Vet School series’, Lizzi Tremayne!
What movies or books have had an impact on your career as a writer and why?
That would have to be Airs Above the Ground, combining a great heroine (I like the same things about her that Aleksandra does), veterinary medicine (my dream from seven years old) and the Lipizzaner horses, (also my dream from even earlier). This was the first Historical Romantic Suspense I ever read, and at a young age. I seem to see her in most of my heroines! I’ve been hooked on Historical Romantic Suspense ever since. Phillipa Gregory’s books have taught me a lot of history and I love her way with words and her ability to make the history live. Diana Gabaldon combines many genres in her work. I love her books and she’s shown me I can write the books in my heart that cross genres and get away with it!
What event in your private life were you able to bring to this story and how do you feel it impacted the novel?
Possibly this wasn’t an actual single event, but it was a relationship. A man I adored had ‘attachment issues’ from abuse in his young life. As much as I wanted to try to ‘fix’ him, I learned it was something I couldn’t do. He had to want it enough to make the changes that could have let him be happier in his life. Xavier, however, had no such choice. J As my character, I could encourage him to look at his issues for what they were. I could use my bit of control freak on this poor fictional character to make him fix himself. He’ll still have trouble with it through this book, and in other books in the series, but he’s genuinely trying to get better and face his fears. He’s winning. J It was Xavier’s major issue in the story, so it impacted it by becoming his Achilles heel.
Tell us a bit about your publisher: how did you hear about them and what influenced your decision to submit to them?
Well, I’m my own publisher. It’s called Blue Mist Publishing. I’ve pitched to several publishers and agents. Most have requested, but in reviewing my submissions, decided they didn’t know where to place the story, as it crossed genres. As a publisher might have encouraged, I’ve entered plenty of contests. I have won some, placed in others, and put the ribbons on my cover. In the course of all this, my writing’s improved, and I will continue to work on my craft till my dying day!
A Long Trail Rolling
She didn’t expect to become a target…but she is one now.
Aleksandra is alone and running to prevent her father’s killer from discovering their family secret. Disguised as a Pony Express rider in 1860’s Utah, Aleksandra winds up in even deeper trouble when she rides full speed into the Paiute Indian War. With Xavier, her compelling Californio boss, can she escape the Indians on the warpath and evade the man who’s already killed her father—and set his sights on her?
Here’s an excerpt from my novella that will be featured in this year’s Authors of Main Street Christmas box set. (It involves lasagna….and hot chocolate. Two of my favorites.)
While Jamison napped, Sophie went to the attic and found her grandmother’s Christmas ornaments and decorations. Her heart twisted and she had to blink back tears as she carried the boxes to the living room. Her grandmother had been gone for nearly a decade, but this would be the first year without her sister. In her entire life, she’d never once imagined a world without her sister—until she had to. She had thought about calling her dad and offering to fly up with Jamison, and maybe she would still do that, but…
The truth was she didn’t feel comfortable around her stepmother, and she knew the feeling was mutual. And her dad didn’t do a thing to ease the tension. So, would she rather spend Christmas alone—or would she rather be uncomfortable with her dad and stepmother?
The teapot let out a high squeal, letting Sophie know that the cocoa was ready. She chose the reindeer mugs her grandmother had always used and filled four of them with the steaming cocoa. She topped each with a dollop of whipped cream and added chocolate sprinkles.
Luke’s SUV swung down the driveway. Maybe, she thought as she watched him climb from the car, there’s another option. The door slammed after Mia and Paige got out. Paige, dressed in a long black coat, dark jeans and knee-high leather boots, frowned at the house and wrinkled her nose as if she didn’t like what she smelled.
Sophie hurried back into the kitchen to check on her lasagna. It was her grandmother Morelli’s recipe and she’d made everything—even the noodles—from scratch, just as her nonna had.
She loaded up the tray with the cocoa mugs, carried it into the living room, and set it down on the coffee table before opening the door.
Luke came in and gave her a swift hug before turning to Mia and Paige. “I hope you don’t mind, but they insisted on bringing a salad.”
“Only it’s not made yet,” Mia said, nodding at the grocery bag in her arms.
“That’s great,” Sophie said. “Come on into the kitchen. If you can’t find anything, Luke can show you around while I set the table.” She motioned to the mugs on the coffee table. “I made some cocoa.”
Paige slipped off her coat and laid it over the back of the sofa. “Do you have any sugar-free?”
“Huh, no. Sorry.”
Paige sniffed. “How about tea?”
“Sure.”
Paige wrinkled her nose, screwed up her face, and sneezed so loudly Sophie worried she’d wake Jamison.
“Is there a…dog…in…this…place?” Paige asked right before she sneezed again.
Sophie pointed her mug at Javert sleeping on his quilt in front of the fire.
Mia dropped to her knees beside the puppy. “Oh, he’s the cutest thing! What is he?”
“I have no idea,” Sophie told her.
“He has to go!” Paige said. “Either that, or I do!”
That seemed like an easy to decision to Sophie, but after a quick look at Luke’s face, she gathered the puppy into her arms. “Come on, Javert,” she muttered into his fur. “We know when we’re not wanted.” Inside the mudroom, she put a towel on the floor and placed him on it. He blinked at her with sad, tired eyes. “You’ll be fine in here for a few hours,” she said while petting him.
Back in the living room, she found Paige rummaging through her purse while Luke and Mia sipped their cocoa.
“What sort of name is Javert ?” Paige asked as she pulled a small pill bottle from her purse.
“You know, like Inspector Javert from Les Miserables.”
“Les Miserables? You mean that movie with Hugh Jackman? I don’t remember any dogs in that film.” Paige sneezed again. “Do you mind if we open the windows and doors?” she asked moments before she did so. A cold breeze blew into the room.
“Mia, why don’t you help me set the table,” Luke said.
Paige followed Sophie into the kitchen. “I’m allergic to dogs.”
“I sort of got that,” Sophie said.
Paige sniffed and popped open her pill bottle. “Where’s the tea?”
Sophie opened the cupboard where Chloe had left a large collection of teas. Paige sniffed again, selected a bag, and made a small sound that might have been a thank you when Sophie handed her a teacup.
Sophie pulled the lasagna from the oven. The cheese on top had turned a crispy, golden brown, just the way she liked it. The French bread would soon be done as well.
Paige removed a head of Romaine lettuce, a box of croutons, and a bottle of dried Parmesan cheese from the grocery bag and put it all down on the table.
“Do you have a bowl?” Paige asked.
“Um, sure.” Sophie retrieved the bowl, a cutting board and knife, and a colander.
Paige eyed the colander. “What’s that for?”
“I thought you’d want to wash the lettuce.”
“No. I bought this at Whole Foods.”
“Still—”
“Everything there is organic.”
Sophie bit her lower lip and took another peek at her French bread.
“I know what you’re doing,” Paige said as she whacked the lettuce into bite-size pieces.
“You do?” Sophie tried to guess what Paige could be talking about. “That’s great, because sometimes I feel like I don’t.”
“You’re pretending to play house with Luke.”
Sophie laughed, because, yes, that was exactly how she felt.
“Well, it won’t work. He can’t be domesticated.” She waved her hand at the mudroom door. “He’s not like a puppy you can housebreak.”
Sophie raised her eyebrows when Luke came in.
“Are you talking about me?” Luke asked.
Paige froze like a statue.
Sophie fought for something to say to break the tension. “You know, maybe we should go and pick out a tree before it gets dark.”
“But your ankle,” Luke said.
“It’s feeling better. A walk could do me good.”
“Why walk?” Mia chipped in. “Why not take the ATVs?”
“I’d forgotten all about those,” Sophie said, only she didn’t know how she could since they took up so much room in the barn. “I’m not even sure they still run.”
“Why wouldn’t they?” Mia asked.
“They might need gas,” Sophie said.
“Are you scared of the ATVs?” Luke asked.
“No.” Sort of.
“Well, I’m not going,” Paige said.
“That’s great,” Luke said. “Then you can stay here with Jamie.”
Panic filled Paige’s face. “But what if he wakes up?”
Luke pulled his phone from his pocket. “Then you’ll call me and we’ll come right back.”
Paige shot Mia a death stare.
“If you guys want to go, I can stay here with Jamie,” Sophie said.
“What? It’s your tree!” Luke put his arm around Sophie’s waist and steered her toward the mudroom. “Let’s get your coat.”
He opened the mudroom door and Javert shot out.
Paige screamed and jumped onto the ottoman as Javert tore through the kitchen and circled the living room. Luke went after him. Mia tried to tackle the dog, but landed face-first on the carpet. Sophie sank onto the sofa, laughing. Javert jumped onto her lap.
Jamison began to cry.
Paige huffed, stalked from the room, and banged through the front door.
Sophie, still trying not to laugh, tucked Javert under her arm, and climbed the stairs to get Jamison.
COMING SOON! IN JUST THREE DAYS! BUT YOU CAN PREORDER THE
AUTHORS OF MAIN STREET CHRISTMAS BOX SET NOW: only .99 cents
Lasagna
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Add all ingredients to list
Directions
Prep
Cook
Ready In
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
I’ll never forget the scrumptious holiday dinners prepared by my grandmother for her six daughters, her son, their spouses, and children. The elaborate affairs lasted a few hours with wine or beer served with the food among loud chatter and laughs. My mother kept the tradition and I did my best to continue.
In my books there is always a gregarious mamma, portrayed after my mother or mother-in-law. They were both loving and meddling, generous and strong women who cooked delicious recipes but never minced words.
From CHRISTMAS BABIES
“My dear, my Italian grandmother used to say that the way to a man’s heart is through his stomach.” Mom fussed with the wooden spoon and swirled it in the pot of tomato sauce. A secret recipe she’d never shared with anyone.
Madelyn sighed. Maybe she should start baking.
“By the way, I’m leaving you a few of my recipes.”
“Wow, the secret ones?” Her jaw sagged. Mom had often repeated that her secret recipes’ book would go in her will for her daughters.
“Make sure you cook them for Nick.”
Ah, for Nick Mom would reveal her secrets.
From PRESCRIPTION IN RUSSIAN
“Please, Mrs. Vassilov, will you call me Jillian?”
“Da, da. Jillian. You call me, Babushka, like everyone in the building. Give me your plate, dear.” His mother served Jillian generously and kept on chatting without taking the time to breathe. “We have stuffed cabbage today. I hope you like it. Later you will taste my home-made dessert, rice pudding. Fyodor, give me your plate.”
“Not so much.” He laughed at the mountain of cabbage his mother piled on his plate. “I will help myself. Take care of the children, Mama.”
His mother gave each of the children their share of the meal and cut the cabbage rolls into small pieces for the toddlers.
From NO MORE LIES Olivia loved her mother to death, but at the moment she wanted to scream her frustration at her beaming Mama. It was obvious Marianna Crane had fallen in love with Luc the moment she’d seen him, or more precisely at the very minute he bent over and kissed the back of her hand with an “Enchanté, madame.”
“I’m delighted to meet you, Luc. Please have a seat. Where have I put my glasses? Melissa, bring the tray of hors d’oeuvres from the kitchen. Olivia, can you serve the drinks? Luc, what can I get you?”
Mama bustled with energy, the way she always did before starting a new project. Seeing her fussing around Luc, Olivia was afraid to guess the name of the new project—her mother’s ongoing goal.
“May I help with the drinks?” Luc offered.
“Of course. Make yourself at home,” Mama purred.
Dropping onto one of the overstuffed chairs of the old-fashioned living room, Olivia rested a moment. She liked coming home to her mother’s. The warm aroma of potpourri soothed her rattled nerves. Tonight, the garlic and nutmeg smell of Mama’s masterpiece roast emanated from the kitchen. Her mother had sharpened her tools to conquer their guest.
Olivia recognized the symptoms. Good dinner, good drinks, good stories. Luc wasn’t going to leave unscathed tonight, not when her mother wanted Luc’s heart for her daughter.
And here is a simple recipe for a Breakfast casserole:
6 slices of bread
sausages (I use 2 little cans of Vienna sausages sliced
6 eggs
1 and 1/2 cup shredded cheese
2 cups of half and half
salt and pepper
If you want you can add 1 or 2 little cans of sliced mushroom, press it well to get the water out.
Butter or spray a rectangle pan the size of the 6 slices of bread
Beat the eggs, add the half and half, salt and pepper
Arrange the slices of bread in the tray
Add the sausages, the mushroom if you want, pour the mixture on this, spread all the shredded cheese on top
Bake at 350 for 45 minutes.
Serve hot for breakfast or brunch.
I tend to be a recluse, spending most of my time at the computer either writing or interacting with my fans and friends on Facebook. It takes a lot to drag me out of my cave, but an invitation to my sister-in-law and brother-in-law’s house always does the trick. That’s especially true in the summertime, when the water in their pool sparkles and promises a chance to relax, cool off, and enjoy the company of family and friends.
Along with the fun, there’s usually great food, contributed by everyone who shows up. Sometimes I’ll take a fruit platter and a cheesecake platter. Other times I’ll be a little more adventurous and try a recipe I’ve found online–usually on Pinterest. So far each one has been a big hit. Also, because I am gluten-intolerant, I try to take something that’s safe for me to eat.
The recipe that follows is one I can see Mandy making for the Triple S crowd in Beneath a Texas Star.
Melt half of the chocolate in a double boiler or in the microwave.
In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate.
Drop dough by heaping Tablespoons, a few inches apart, onto two parchment lined baking sheets. Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
Transfer cookies to a wire rack to cool completely.
Trust me, they are decadent.
What’s your favorite dish to take to a summertime party?
Nothing says summertime like fresh, sun-riped berries. Growing up the Pacific NW, there is no place better for fresh berries of every variety–Loganbeggies, Marionberries, Lignonberries…and raspberries. Having also spent many a summer in the berry fields to pay for school clothes, the easiest to pick were the raspberries. No thorns and no stooping. Just good eating.
Aside from noshing on warm berries plucked fresh from the cane, my favorite way to enjoy raspberries is Raspberry Pretzel Salad. You have berries, butter, cream cheese, and the saltiness of pretzels mixed with the sweet that make this to die for. And the bursting flavors of the raspberries are enhanced, not muted. Make this today and test your self-control.
Me…I have none.
Raspberry Pretzel Dessert
Crust:
1 ½ cups crushed pretzels
½ cup sugar
½ cup butter, melted
Press into 9X13 inch pan and bake at 325 for 6 minutes. Cool
Filling:
8 oz pkg. cream cheese, softened
½ c sugar
8 oz container cool whip
Cream together cream cheese and sugar. Then add cool whip. Spread on top of cooled crust.
Topping:
6 oz pkg. raspberry jello
2 cups boiling water
24 oz bag frozen raspberries (if using fresh, add ½ cup more water)
Pour boiling water into jello and whisk until dissolved. Add raspberries and mix well. Place in refrigerator until it is the consistency of egg white. Then pour on top of cool whip layer. Refrigerate until firmly set, overnight works well.
Authors of Main Street 
