Welcome to Recipe for Romance and HAPPY PRIDE MONTH!
This month I’m sharing all my LGBTQIA stories I’ve written so you can enjoy a little diversity in my romance.
I literally stumbled into writing a sapphic romantic suspense for the Summit Springs multi-author series, and had the best time with Merida Roark and Tam Grimes.
The story is BROKEN CHAINS, a sapphic romantic suspense, that takes place starting at the bike shop. Tam Grimes let her bike chain eat her leg and Merida not only repairs the bike, but a little of Tam’s heart, too. We’re in Merida’s POV when she first meets Tam. Perhaps they’ll have brunch sometime. 😉
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“Okay, let’s take a look at that leg.”
“Who are you?”
The sharpness of the question surprised Merida, but she waved it off as an indication of just how much pain the woman was in.
“My name’s Merida. Take this. It’ll help.” She handed the woman the mug of tea.
She narrowed her hazel eyes and took the mug, sniffing cautiously. “What is it?”
“Tea. A special blend from Caffeine Ivy’s in town. It tastes like chocolate and love and romance all rolled into one.” She grinned as she knelt at the stranger’s feet and slowly peeled away the blood-soaked bandana. They both hissed at the same time, Merida in sympathy.
“Oh glory. That looks so painful. I’ll get it cleaned up quick.” She shook her head as she used some bottled water to wet a washcloth in the kit. “This might sting a bit, but we have to get it clean.”
The other woman tightened her jaw and nodded. “Go ahead.”
“Okay.” She took a deep breath and gently wiped away the excess blood. “The tea is one of my favorites. I think the owners of the coffee shop made it based on one of their favorite books. The flavor just makes you want to snuggle in warm blankets and read fantasy or fairytales.” She scrubbed the dried blood off the uninjured portions of the woman’s leg.
A snort sounded above her. “Seriously?”
Merida nodded with a tiny smirk. “Try it if you don’t believe me.”
The stranger humphed and brought the tea to her lips as Merida worked. A disbelieving murmur followed, and Merida swallowed her grin. Once she’d gotten the wound cleaned, she patted it dry and inspected it for bits of dirt or grease from the chain. It had looked worse when she unwrapped it and she thought it would heal cleanly.
Eggs Goldenrod with Gluten-Free Biscuits
When you think of brunch, there’s always some sort of fun or fancy way to put your meal together. Eggs Goldenrod is a great way to make the fancy without all the hard work. This is a family favorite and a crowd pleaser.
BISCUIT INGREDIENTS
2 cups gluten-free 1:1 baking flour
4 tsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening (Crisco or coconut oil)
1 1/3 cup milk
BISCUIT DIRECTIONS
1. Preheat your oven to 425 F (218 C). Put flour, salt, baking powder into a bowl and whisk to combine. Add the shortening and mix with a pastry cutter or fork until crumbly.
2. Add milk to just moisten. Form a ball and knead gently a couple of times.
3. Pat into a 3/4 inch thickness on a floured surface and cut into rounds using a mason jar lid ring. You can cut them smaller or larger if you wish, but we found the smaller sizes dried out faster.
4. Place in a greased 9″ round cake pan, close together, and bake for 12-15 minutes at 425 F (218 C).
EGG (WHITE) GRAVY INGREDIENTS
9 hard boiled eggs
6 Tbsp butter
6 Tbsp gluten-free 1:1 baking flour
3 cups milk
1 tsp of corn starch
Spices: salt, pepper, minced garlic, dried onion, dried parsley to taste
EGG GRAVY DIRECTIONS
1. Peel your eggs and separate out the yolks from the whites. Finely grate the yolks into a small serving bowl and set aside.
2. Cut the whites into chunks, (you can use an egg slicer) and set aside.
3. In a quart-sized sauce pan, melt the butter over medium heat. Add the flour and cook over medium heat for at least 1 minute (but DO NOT brown) to make a blended paste. Remove from heat.
4. Mix in 2 cups of milk. Return to heat and slowly add in the rest of the milk, stirring continuously until thickened. Add the corn starch. Let it simmer while stirring (probably around 10 minutes).
5. Add in the spices and gently stir in the eggs and let thicken a bit more.
6. To Serve, cut biscuits in half on a plate, ladle some of the egg gravy over them, and sprinkle the ground up yolks over the top. Serves 6.
Great story and love the recipe.
Thanks, Suzi. 🙂