Small Town Romance – Siobhan Muir

Recipe for Romance: Cheese Sticks

Posted on March 8, 2025March 7, 2025 by Siobhan Muir

Recipe for Romance Two champagne glasses against a purple sparkly background with bells and ribbons at their base

Welcome to Recipe for Romance! Let’s get started. I’m sharing a snippet of my newest release, FOSSIL BEDS BED & BREAKFAST, a sapphic dino shifter romance. Maya owns the Fossil Beds Bed & Breakfast, and there’s a public meeting to determine if the community wants a huge resort to come in and take over their town. Short answer: no. But Maya has taught her kids to be activists already. Available now everywhere: Fossil Beds B&B Maya focused on Quinn’s face, her mammalian features full of irritation. “A public meeting about what?” Quinn frowned, her cute, freckled nose wrinkling. “It’s to see if the residents of Deadman want that tool Clifford Krassobaki to come in here and buy up all the land to make a gawd-awful resort for his ultra-wealthy, tax-evading buddies.” Maya blinked. “Wait…I know I haven’t been up on politics and local issues as much as you, but when did this come about?” She set her tea down on the arm of the chair and sat up as Quinn handed her the newspaper, a relict that Quinn still read even though she had an online subscription. “It’s a relatively recent development that started at last month’s city council meeting.” Quinn rolled her eyes. “That douche Mayor Blatherton, who’s friends with Krassobaki, proposed the expansion on Krassobaki’s already palatial ranch. They scheduled a public meeting on Thursday to see what the public has to say.” “Oh, I have a lot to say. That would put The Fossil Beds B&B out of business. And where are they gonna get all the people to work this monstrosity? The town holds maybe five hundred humans. Oh hell no.” Maya rolled to her feet as her daughter beamed. “I love it when you get a fire lit under your butt.” Quinn grinned as she followed Maya into the kitchen of their B&B. “It doesn’t happen often, but it’s awesome.” “You just say that because you’re the firebrand in this family.” Maya shook her head, but a smile curled her lips. “And it’s a damn good thing. Too many people got comfortable and let shit like this slide. But not me, not now. Where’s your brother?” Quinn shrugged. “He’s down at the Deadman Community Center teaching a class on internet scams and red flags.” Gluten-Free Cheese Sticks https://www.youtube.com/watch?v=ykhmtCpEn5I Almost everyone I know loves cheese sticks. And who wouldn’t? They’re warm, hardy, cheesy, and fried. All the great things, lol! INGREDIENTS10+ eggsSalt (optional)1 lb of harder cheese (Mozzarella, Monterey Jack, Cheddar) cut into 1/2 inch (13 mm) wide and 3 inch (7.5 cm) long sticks1/3 cup Gluten Free flour1 can of Gluten Free breadcrumbs3 cups of oilWax PaperLarge PlateFork DIRECTIONSCrack eggs into a medium bowl and beat. In two smaller bowls, drop flour and 1/3 the can of breadcrumbs, respectively. Drop cheese sticks into eggs and let soak a moment or two. Using a fork, spear a cheese stick, transfer it to the flour, and roll, making sure the stick is covered in flour. Return the stick to the eggs to coat again. Once it’s coated with egg, roll the floured cheese stick in the breadcrumbs until coated. Drop it into the eggs again and then into the breadcrumbs to be sure it’s completely breaded (double breading). Set aside on the wax paper on a plate until time to fry them. Repeat the process for each cheese stick, adding flour or eggs or breadcrumbs to the bowls as needed. Pour oil into a deep pan and turn on high. Scrape the last of the flour and the breadcrumbs into the remaining egg mixture. Mix together until it becomes thick. If it’s still soupy, add a little more breadcrumbs until you can form bread balls. Add spices if you like. Scoop out some mixture with a spoon and roll between your hands until it forms a round ball. Do this for all the mixture. To test the heat of the oil, gently roll the bread balls into the pan. They take the longest to cool, so they are great for both testing the oil and cooking them longer. Allow the bread balls to fry in the oil until they’ve browned a little (gluten free breading doesn’t darken much until burned). Roll gently with tongs so they’re evenly cooked. Fry for about 4-6 minutes until the bread balls harden and crack a little. Remove from oil onto a paper-towel covered plate to drain. Add the cheese sticks to cook, 4 at a time. When you hear the oil crackle and spit, turn the heat down to med-high. Keep rolling the cheese sticks to brown on all sides. When you see a little bit of cheese leaking through the breading, the sticks are done. Remove from oil onto a paper-towel covered plate to let drain. Cover the oil and let it cool on the stove.

Recipe for Romance: Rhubarb Crunch

Posted on February 22, 2025February 20, 2025 by Siobhan Muir

Welcome to Recipe for Romance! I’m sharing a snippet of FOSSIL BEDS BED & BREAKFAST, my newest PNR Sapphic romance release. Don’t you need LGBTQIA+ dinosaur shifters? I know I do. 😉 Persia Walker takes protecting the sacred fossil sites along the river seriously, and she’s bringing friends. New Release: Fossil Beds Bed & Breakfast “Hey, Nozomi, it’s Persia. Do you have a moment to talk?” “Persia! Good to hear from you. Yes, I’m in my off hour. What’s going on?” “Have you seen the announcement of a public meeting here in Deadman over a resort expansion? I’ll send you a pic.” Persia put the call on speaker and opened the text app. “It’s scheduled for this Thursday at six thirty pm. Do you think you could make some time to gather a few of the grad students and come down to Deadman for the meeting?” There was a short silence as Nozomi absorbed the image. “Yeah, I could do that. Why do you need me there? This seems like a Deadman town issue.” “Did you see the map of the proposed expansion? It straddles the West Washakie River to mile marker seventy-seven on Highway 91.” “Mile marker seventy-seven?” Nozomi was silent a bit longer. “The expansion includes all three of our sites as well as one of the Anthropology department’s sites.” “Yup. And if they put that awful resort in there, all those sites will be destroyed for a rich man’s vanity and friends.” “Oh hell no. That’s not happening. I’ll gather who I can, especially Professor Campbell, and we’ll be there. Six-thirty on Thursday, you said?” “Yup. I’m going to let the folks at Friends of Deadman Paleo know as well. I figure if we get enough people there, the project will be dead in the water.” Nozomi sighed through the phone. “I hope so, but as you’ve said many times, people are very susceptible to money.” “Yeah, but they also like the preserve things and this expansion will hurt their livelihoods and shove them out of their homes. A spark is all it takes to get the community to stand up for their natural resources and way of living.” Gluten-Free Rhubarb Crunch https://www.youtube.com/watch?v=_7seI1dAX9M&t=8s This is a Muir family favorite and now it’s Gluten-Free. Remember, this is a high sugar recipe because of how sour rhubarb is. Recipe below. Ingredients for the crust 1 cup uncooked oatmeal1 cup GF 1:1 baking flour 1 cup brown sugar 1/2 cup butter 1/2 tsp salt 1 tsp cinnamon 1/4 tsp each of nutmeg, cloves, cardamom Mix oatmeal, flour, brown sugar, salt, cinnamon, nutmeg, cloves, and cardamom. Cut in butter with a blender or knife until crumbly. Place half the mixture in an 8-inch square pan. Ingredients for the filling: 3 – 4 cups diced raw rhubarb 1/2 cup granulated sugar1 tsp cinnamon 1/8 tsp salt 1 Tbsp water Mix rhubarb with granulated sugar, cinnamon, salt, and water. Spoon over oatmeal mixture in pan. Pat remaining oatmeal mixture over the rhubarb. Bake at 350 F (177 C) for 45 minutes. Let cool for 10 minutes (the rhubarb will be very hot) then serve with whipped cream or vanilla ice cream.

Recipe for Romance: Stacked Potatoes

Posted on February 8, 2025February 8, 2025 by Siobhan Muir

Welcome to Recipe for Romance! It’s cold and windy outside, at least it is in Cheyenne, and I figure not only can we use some hot romance but also some warm, hearty meals. Rakott Krumpli to the rescue! Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, a Summit Springs Sapphic Romantic Suspense. Triss is starting over and has just met a woman she’s interested in at the grocery. Both are looking for comfort foods. Available Now: In Plain Sight “Nice to meet you, Briona. At risk of asking the obvious question, grocery shopping?” Briona laughed, a rich, sultry sound that made Triss’s toes curl in her boots. “That would be an obvious question, but really, I was shopping for treats I probably don’t need to eat. The storm cleared me out of comfort foods, and I wanted to stock up.” “Oh, I understand that. I just moved into a new place, and I need to fill it with both nutritious and delicious foods so I can make it to the next paycheck.” Triss pointed at the different Chai products. “Like I have tea at home but none of the Indian Chai that makes tea so special.” Briona raised an eyebrow. “No chocolate?” Triss shook her head, wrinkling her nose. “Nope. Can’t stand the stuff. I know that means I have to turn in my woman card, but it tastes either too bitter or too sweet to me.” Briona’s jaw dropped in mock horror and she pressed a dramatic hand to her chest. “Blasphemy! Chocolate is a gift from the gods.” Triss laughed, and it felt both wonderful yet so odd. When was the last time I laughed? It had been too long. “I shall graciously allow you to have my share, then.” Triss nodded magnanimously and Briona grinned. “Deal. So what are your comfort foods, other than Chai, and definitely not chocolate?” Triss shrugged as she moved down the aisle. Briona came with her, and it felt like the most natural thing in the world. “I’m a big fan of pickled foods, like Kalamata olives, garlic pickles, pickled beets, and cocktail onions.” Briona’s nose wrinkled. “Seriously? Of those, I can only barely tolerate the Kalamata olives, on a salad, with lots of Greek dressing.” Rakott Krumpli (Stacked Potatoes) https://www.youtube.com/watch?v=ycoFb_SuPX4 This is a hearty dish that will fill you up and is not low on calories or carbs. But it’s an old farm dish that is good when the weather’s chilly or you’re making something for a large group of people. INGREDIENTS 18 eggs (yes, seriously) 5 lb bag of potatoes (red potatoes are best) 1 link of turkey sausage 1 cup (2 sticks) of butter18-24 oz sour cream Salt Black pepper 9 x 13 inch baking dish 2 quart/liter sauce pot DIRECTIONS Place potatoes in a large stock pot. Add the eggs and fill with water until the water is at least 1 inch (2.5 cm) above the eggs. Add a 1/2 tsp salt and bring to a boil. Boil potatoes and eggs for 50 – 60 minutes. While the potatoes and eggs are boiling, cut the sausage into 1/4 inch (7 mm) disks to get the most out of your sausage. Set aside. When the stock pot has boiled, drain the water and separate the potatoes and eggs. Using a paring knife, peel the potatoes and slice into disks, placing them on the bottom of your 9 x 13 baking dish. Let them overlap a little to create a full layer. Make sure to fill any open space. Sprinkle with salt. Peel most of the eggs (we used 14 this time) and slice them with an egg slicer. Layer the eggs like the potatoes – overlapping and make sure to fill in any open spaces to get a solid layer. Sprinkle with salt. Place the disks of turkey sausage on the eggs, covering completely. If there isn’t enough sausage, you can cut up more until the eggs are covered. Do not salt. Peel and slice the last of your potatoes and layer them on top of the sausage, overlapping and filling in any holes. Do not add any salt. *Note: At this stage, if you want to freeze it, this is where you cover with plastic wrap and tuck it in the freezer. It should keep for a couple of weeks. Preheat your oven to 375 F (190.5 C). Place butter in the sauce pan and heat on medium heat until the butter is completely melted. Add your sour cream and use a whisk to blend the butter and cream together. Add 1/8 tsp of salt and 1/2 tsp of ground black pepper for flavor and appearance. Place the 9 x 13 pan on a baking sheet to catch any overflow of sauce while baking. Pour the sauce over the stacked potatoes and spread using a spatula until the evenly covers the whole dish. Cover with foil and slide into the oven. Bake for 45 minutes. Pull out of the oven and remove foil. Put back in for 2-5 minutes to brown a bit. Remove from oven and let cool about 5 minutes. Serve hot. Serves 12-15 portions.

Recipe for Romance: Blackberry Cream Cheese Coffee Cake

Posted on February 1, 2025January 31, 2025 by Siobhan Muir

Welcome to Recipe for Romance! It’s February! Can you believe we survived the first month of 2025? Yeah, me either, but here we are. I think we need some comfort food. Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, a Sapphic romantic suspense of a woman on the run. Triss is starting over with a new life, and her bisexual self is waking back up. At the grocery store. Over coffee. Available Now: In Plain Sight Triss turned a corner to go down the coffee/tea aisle and stopped short. A beautiful woman with straight black hair streaked with silver pulled up in a messy bun stood considering the Chai selections. She wore a baggy, deep red chenille sweater over a black turtleneck and patterned red leggings. The pattern looked like little squirrels holding acorns, curled in balls, or running. They were adorable. Attraction immediately flared in Triss’s chest, and she took a few steps down the aisle before her mind caught up with the interest. Whoa back there, girl. You’re trying not to be noticed, remember? She stumbled, and the woman looked up, unusual pale blue eyes like a husky dog focusing on her. Triss swallowed hard and forgot to smile as she took in the breasts that fit the woman’s tall body. Triss estimated the woman’s height to be about 5’8” on a trim body with rounded hips and a taut ass. She jerked her gaze away from said ass when the woman snorted in amusement, and Triss ducked past to get to the herbal teas, her face burning. What happened to me? I used to be a bold, beautiful bisexual and I could talk to any girl from here to the Sierras. But now she was hesitant. Another wound she could lay at her husband’s feet. EX-husband! I did everything to get out before I died. Physical wounds, too, but she wasn’t going to think about those first two months of her marriage. The next two had been full-on planning to get away. And now I have. New start, remember? So she turned back around and drew up short as she found the pale-eyed woman right next to her, looking over her shoulder. “Hi.” “Hi. Did I see you checking out my ass?” Triss blinked then gave her a goofy smile. “Yeah. Sorry. It was very nice to look at.” The pale-eyed woman grinned. “Thank you very much.” She held out her hand. “Briona.” Gluten-Free Blackberry Cream Cheese Coffee Cake https://www.youtube.com/watch?v=vMQuoiCwTeQ&t=58s Originally, this recipe was Raspberry Cream Cheese Coffee Cake, but we didn’t have raspberries or cream cheese. Don’t worry – it turned out awesome and delicious, and high in anti-oxidants. Plus, it’s delicious. However, it does take 4 bowls, so don’t be surprised that you’ll be washing things. INGREDIENTS FOR FILLING 1/4 cup sugar8 oz cream cheese or goat cheese1 egg white1 cup blackberries (saved for later) To make the filling: Mix together cream cheese or goat cheese and sugar on medium-low speed until creamy. Add egg white and mix on low until combined. Set aside. (bowl #1) INGREDIENTS FOR THE CAKE 1 1/2 cups all purpose flour (we used Bob’s Redmill GF 1:1 baking flour) 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 5.5 Tbsp butter – softened1/2 cup sugar 1 egg + 1 egg yolk, room temperature 3/4 cup sour cream 1 tsp vanilla extract To make the cake: Preheat oven to 350 F (177 C) and grease a 9 inch spring form pan. Line the bottom with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt, and set aside (bowl #2) With your electric mixer, cream together butter and sugar on medium-low speed in a large bowl (bowl #3). Add egg and yolk, and vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer the batter into the prepared pan and smooth gently with a spatula. Spread cream cheese mixture on top of the cake batter. Place berries into the filling all over the cake top. INGREDIENTS FOR THE TOPPING 1/3 cup white sugar or packed brown sugar 1/2 cup GF flour3 Tbsp butter – chilled and cubed To make the topping: Combine sugar, flour, and cubed butter in a bowl (bowl #4). Work with a pastry cutter or fork until the mixture is crumbly and well combined. Sprinkle the streusel topping over the blackberries until completely covered. Bake for 40 – 45 minutes until a cake tester inserted into the center comes out clean. Cool entirely on a rack. When cool, run a knife around the edge of the cake to loosen it from the sides of the pan and release the ring of the spring form pan. Can be stored in the fridge for up to 7 days (if it lasts that long).

Recipe for Romance: Cheesecake Cookies

Posted on January 19, 2025January 19, 2025 by Siobhan Muir

Welcome to Recipe for Romance! Welp, winter showed up in Cheyenne. We actually got cold temperatures and snow. This year has been so weirdly warm and dry, and we really need the moisture. That said, I don’t like being cold. So I’m sharing a great story about starting over AND comfort food. I’m sharing a snippet of IN PLAIN SIGHT, book 15 in the multi-author Summit Springs Sapphic Romance series. Triss is on the run, trying to start a new life where she can be herself. Emily has been in her position and has vowed to help those who need it. Available Now: In Plain Sight Emily nodded toward the hallway. “I live right across the hall in 7378, if you need anything. Do you have a cellphone?” Her brown eyes sharpened. Triss shook her head. “No. I had to leave it, and I didn’t want to get a random phone that he could track.” Emily nodded. “That’s fine. We’ll get you a new phone when the weather clears, that you can pay month to month with cash.” “Okay.” Triss looked back through the door to the hallway. “What’s with the numbers on the door? Seems weird for apartments to have such large numbers.” “Not when you know how I think.” Emily smirked, her eyes crinkling at the corners and pulling the skin taut against the scar that became visible along the left side of her face, from temple to jaw. “Each one is a four-digit code. Your door spells HOPE. Mine spells REST.” “And the last door, 5337?” “It’s a large storeroom, and spells KEEP. It was another way to keep people from knowing which were the apartments.” Emily rubbed the scar. “You go ahead and get settled. I stocked the cupboards with a few items like saltines, peanut butter, jam, bread, cheese, cream, small quart of milk and turkey cold cuts to get you through until you can get out to buy some real groceries. When you’re out, set up a PO box at the post office. You can actually get a street address for the box to accept packages and throw off anyone looking, including the cops. The postmaster here, Evangeline Brewster, knows all about making the cops and the Feds work for their information.” Triss raised an eyebrow. “Really?” “Oh yeah. She’s a real stickler for search warrants, and even when they have one, she’ll drag her feet and take her time to find what they’re looking for.” Gluten-Free Cheesecake Cookies https://www.youtube.com/watch?v=IBiWz2M_AYY These delicious cookies are a really easy and tasty way to get a little cheesecake that can be shared (if you share, lol). INGREDIENTS 5 tablespoons butter, softened 1⁄3 cup brown sugar, packed 1 cup gluten free 1:1 baking flour 3⁄4 cup sugar 1(8 ounce) packet soft goat cheese, softened 1 egg 2 tablespoons goat milk1 tablespoon lime juice1⁄2 teaspoon vanilla DIRECTIONS Heat oven to 350 F (177 C). In a small bowl, blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Scoop out 1 cup of the mixture and set aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In a large bowl, combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lime juice and vanilla. Spread over the baked crust using your spatula, and sprinkle evenly by hand the remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour (turns out better after 2 hours). Cut into 16 or more squares; serve.

Recipe for Romance: Rainbow Pride Cake

Posted on June 29, 2024June 29, 2024 by Siobhan Muir

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. Last week I shared IN PLAIN SIGHT, A sapphic romantic suspense for the Summit Springs multi-author series. This week, I’m sharing a bi-awakening, MM, western romantic suspense. The story is STAR LIGHT, STAR BRIGHT, and Western Rock Star Henry Bright is starting a new career as a vet. As it happens, the Triple Star Ranch is in need of one, and the ranch’s main owner, Trip Colton, happens to be single. Henry will be pleased about that. Let’s celebrate with cake! Available Wide Tom nodded. “Let me introduce you to my dad, Trip Colton. He runs the therapy side of the ranch. I just clean out the barn.” He grinned as Henry laughed. But his laugh disappeared in a wash of surprised attraction as his gaze rested on the older man who’d been wiping down the metal counters. Holy hell and damnation. Steel-blue eyes looked out over a crooked nose and silver stubble filled the man’s cheeks. He was currently bare-headed with his gray hair cut damn-near military short and had broad shoulders unbowed by age. Crow’s feet marked the edges of his eyes and deep laugh lines framed his sensuous mouth. Henry had the unrelenting urge to kiss them. Whoa back there, son. He didn’t know Trip’s sexual orientation and he wasn’t about to fuck up his new job on the first day by coming onto one of the co-owners of the ranch. “Dad, this is Henry Bright, Ransom’s friend and certified veterinarian. Henry, Trip Colton.” Trip wiped his hands on a rag and held one out to Henry. “Good to meet you, Mr. Bright.” He grasped Henry’s hand and froze, surprise lifting his brows. “Damn, I just recognized you. You’re Henry Bright, the Kick-ass Cowboy Country star. You have some fantastic music. What the hell are you doin’ here workin’ as a vet?” And there it was. Henry knew he couldn’t hide forever, and he hadn’t really tried, but after no one had seemed to know him, he thought he’d have a bit more time. He pulled out his best ‘aw-shucks’ smile. “I got tired of the bullshit in the music industry. There wasn’t much that was real anymore. It wasn’t really about the music, it was about the music execs and the marketing and the image and the parties. I got so sick of it, I quit and went back to the other thing I loved to do. Workin’ with and healin’ animals.” Buy Now Gluten-Free Rainbow Pride Cake https://www.youtube.com/watch?v=171NXBjNXls We used the “Perfect Yellow Cake” recipe from Gluten-Free on a Shoestring by Nicole Hunn. We modified it a little for convenience, but it is essentially the same recipe. INGREDIENTS 2 cups gluten-free baking flour (we used Bob’s Red Mill 1:1 baking flour)1/4 cup plus2 Tbsp cornstarch1/2 tsp baking soda2 tsp baking powder1/2 tsp salt10 Tbsp butter (I used salted) at room temperature1 1/4 cups granulated sugar2 tsp vanilla4 eggs1 1/3 cups buttermilk DIRECTIONS Preheat oven to 350 F (177 C) and grease your pans. For this recipe we had three 6″ pans that we used twice, but if you have six of them, grease all of them. Line the bottoms with parchment paper cut to fit – flip the pans onto the parchment paper and trace the smallest circumference to fit. In a medium size bowl, sift flour, cornstarch, baking soda, baking powder, and salt. Whisk to combine until you basically have a bowl full of white powder, lol. Set aside. In the bowl of your stand mixer with the paddle attachment or a large bowl with your hand mixer, whip the butter, sugar, and vanilla on medium-high speed for at least 3 minutes, stopping periodically to scrape the sides, until very light and fluffy. Combine eggs and buttermilk in a small bowl and whisk until well mixed. Add the dry ingredients to the butter/sugar mixture in the large bowl in four equal parts, alternating with the buttermilk/egg mixture in three equal parts, beginning and ending with the dry ingredients. Once all the ingredients have been added to the large bowl, beat on medium speed until everything is combined. The batter should be very thick, but pourable and relatively smooth. Divide the batter evenly into six bowls and use food coloring to dye them the proper colors. Once you have the color you like, pour the batter into the prepared pans and bake for 20 minutes. Rotate the pans and bake until the cakes are lightly golden all over and don’t jiggle in the middle, about another 15-18 minutes. Remove cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack to cool completely SIOBHAN MUIR’S CHAI BUTTERCREAM FROSTING 1 cup butter, softened and whipped 1-3 cups powdered sugar 1 tsp vanilla 1/4 tsp cardamom 1/2 tsp cinnamon 1/2 tsp cloves 1-3 Tbsp milk DIRECTIONS Whip butter until fluffy. While mixing, slowly add 1 cup of powdered sugar. Add the vanilla and spices and mix until combined. Add 1 Tbsp of milk and another cup of powdered sugar. Taste for your level of sweetness. If it’s not easily spreadable, add more milk a little at a time. Makes one 6 layer cake

Recipe for Romance: Gramma’s Lemon Bars

Posted on June 15, 2024June 15, 2024 by Siobhan Muir

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. Last week I shared BROKEN CHAINS, A sapphic romantic suspense for the Summit Springs multi-author series, and this week, I’m sharing a sequel where you meet Sheriff Briona Maverick and Triss Singleton. The story is IN PLAIN SIGHT, a sapphic romantic suspense, that follows Triss Singleton, a soon-to-be-mom on the run from a bad situation. She’s talking with Emily Lewiston who’s her new boss and landlord, starting over. Sounds like she needs some comfort foods. Now Available in KU Emily tilted her head. “Can you start tomorrow morning? I know it’s soon, but I’d like to get you up to speed pretty quickly so you can start filling your bank account for anything you need.” Triss raised her eyebrows. “Are you sure? I mean, I can do it, but it seems sudden.” Emily nodded. “One thing I’ve learned about these sorts of situations. You probably want something to distract you from the fear hounding you, and you’ll have less fear if you feel financially secure on your own. It’s my goal to support both independence and peace of mind. Been there, done that myself.” “Oh. Okay.” Triss wasn’t sure if the polite thing to do was to ask about the past or to let the comment go, but she was too emotionally worn out to do more than nod. “Thank you. I’ll be there tomorrow. What time do you want me to come in?” Emily glanced over at the clock on the stove. “It’s pretty late, so why not come in around nine tomorrow morning? That way you can get some rest, take a shower, and don your armor to face the public.” Damn, Emily does know what she’s talking about. “Okay. Thank you for all this. I truly appreciate everything you’ve done for me.” Emily gave her a warm smile. “You’re welcome. I’m gonna go lock up, and I’ll see you tomorrow.” She waved as she left the apartment. Triss could hear her footsteps travel the length of the hallway and descend the stairs before the sound of the locks clicking settled some of her nerves. She closed her own door—4673, HOPE—and locked it before heading for the bathroom with the new toiletries. Welcome to the rest of your life. You got this. She certainly hoped so. Buy Now Gramma’s Gluten-Free Lemon Bars https://www.youtube.com/watch?v=ffawIM6FGbI Do you love lemon bars? This recipe has been a Muir family favorite for generations (four so far) and yet it’s an easy recipe to make a sweet delicious treat. Can be made with regular all purpose flour if you don’t have the gluten allergy. Recipe below: For a 9 x 9 in. pan:1 cup gluten-free all purpose 1:1 flour1/2 cup butter (1 stick)1/4 cup powdered sugar (confectioner’s sugar) For a 9 x 13 in pan:2 cups gluten-free all purpose 1:1 flour1 cup butter (2 sticks)1/2 cup powdered sugar (confectioner’s sugar) Grease the sides of your pan (butter works best but spray is fine) and set your oven to 350 F (177 C). Mix all ingredients until a soft dough forms. Press the dough into the bottom of the pan so it makes an even crust. Bake for about 10-15 minutes. Check often because it can burn easily. While this is baking, start on the lemon topping. 1 cup granulated sugar 2 eggs, beaten 2 Tbsp gluten-free all purpose 1:1 flour 1/2 tsp baking powder 3 Tbsp lemon juice 1/4 tsp salt Whisk all ingredients together and pour mixture over the baked shortbread. Put back into the oven and bake 15-20 minutes or until firm. Keep a close eye on this because it burns more easily than the shortbread. Cool completely and serve. Makes 15-18 bars (20-24 snack sized bars)

Recipe for Romance: Eggs Goldenrod

Posted on June 8, 2024 by Siobhan Muir

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. 😉 Now Available Wide Everywhere! “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. Buy Now Eggs Goldenrod with Gluten-Free Biscuits https://www.youtube.com/watch?v=9LBczGeoF0M 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 INGREDIENTS2 cups gluten-free 1:1 baking flour4 tsp baking powder1/2 tsp salt1/4 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 INGREDIENTS9 hard boiled eggs6 Tbsp butter6 Tbsp gluten-free 1:1 baking flour3 cups milk1 tsp of corn starchSpices: 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.

Recipe for Romance: Crab Surprise

Posted on June 1, 2024May 31, 2024 by Siobhan Muir

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. Right now I have a sapphic tale of dino shifters in an anthology CRETACEOUS CRUSHES. This is the last couple of weeks that it’s available so grab your copy today! You have until June 16th to get your copy where you can read FOSSIL BEDS BED & BREAKFAST, a sapphic dino shifter romance, where the little guy wins. To celebrate, we all need some gluten free crab surprise. Here’s a little excerpt from Persia Walker’s POV. (She’s a Parasaurolophus shifter) Leaving the Zon on June 16th! Persia sipped her tea and watched the community awaken around her. Fortunately, she had time to organize people to speak up for both the community and the fossils under her care. There was no way they could let this development go forward, despite what the mayor wanted. She was well aware that Mayor Blatherton was best buds with Krassobaki—everyone was. Blatherton had made it a point to show their connection—so the townspeople would be facing a huge advocate of Krassobaki’s development. But there are more of us than there are of them. The phoneline clicked over and started ringing. Persia waited until someone picked up. “Hello?” “Hey, Nozomi, it’s Persia. Do you have a moment to talk?” “Persia! Good to hear from you. Yes, I’m in my off hour. What’s going on?” “Have you seen the announcement of a public meeting here in Deadman over a resort expansion? I’ll send you a pic.” Persia put the call on speaker and opened the text app. “It’s scheduled for this Thursday at six thirty pm. Do you think you could make some time to gather a few of the grad students and come down to Deadman for the meeting?” There was a short silence as Nozomi absorbed the image. “Yeah, I could do that. Why do you need me there? This seems like a Deadman town issue.” “Did you see the map of the proposed expansion? It straddles the West Washakie River to mile marker seventy-seven on Highway 91.” “Mile marker seventy-seven?” Nozomi was silent a bit longer. “The expansion includes all three of our sites as well as one of the Anthropology department’s sites.” “Yup. And if they put that awful resort in there, all those sites will be destroyed for a rich man’s vanity and friends.” Buy Now Gluten-Free Crab Suprise https://www.youtube.com/watch?v=OEVpnz4NYoo Do you need a quick, but tasty and fancy meal that everyone will enjoy? This is a good one and a recipe that’s been with my family since I was a kid. It takes eggs, onion, canned crab, and mayo, and you got yourself an quick dinner on busy work nights. INGREDIENTS 1 can crab, drained1 cup soft, gluten-free breadcrumbs1 cup mayonnaise3/4 cup milk6 hardboiled eggs, chopped or sliced1/3 cup green onion, chopped1/4 cup sliced green or black olives DIRECTIONS Break up crab and drop into a large mixing bowl. Add breadcrumbs, mayo, eggs, onion and olives. Mix together. Add the milk to help make the mixture flow. In a 8 or 9 inch square baking, greased baking pan, pour the mixture in and spread with a spatula. Bake at 350 F (177 C) for 20-25 minutes. Allow to cool for five minutes before serving with a salad or cooked veggie. Serves 4-6 people

Recipe for Romance: San Juan Scones

Posted on April 13, 2024April 13, 2024 by Siobhan Muir

Welcome to Recipe for Romance! I’m sharing a snippet of IN PLAIN SIGHT, a sapphic small town romantic suspense that came out in February 2024. Triss Singleton has made it to Summit Springs, Colorado despite the storm threatening, and the owner of Caffeine Ivy’s Coffee & Tea has given her both a place to live and job. Available Now: In Plain Sight Today is the first day of your new life. It didn’t feel real. No more real than it had when she was shackled to a man who turned out to be a monster. A monster with friends in places of authority. Her family hadn’t believed her or cared. All they cared about was the fetus growing in her belly and their relief that she was in a relationship with man so they didn’t have to acknowledge her bisexuality. She took a deep breath and let all the anger and resentment go. It wouldn’t help her, and they’d never change. That was why she’d cut them out of her life when she fled California. It’s a new start, and I’m gonna be fine. Emily returned a few moments later with her hands full of full-sized shampoo, conditioner, and bodywash, a puff, toothpaste, toothbrush, and body cream. She set them all on the counter of the kitchenette and shot Triss a smile. “I hope these will be okay. They should get you through the storm and the downtime between what you have now and your first paycheck. Payroll goes through to your account on Tuesdays.” Emily tilted her head. “Can you start tomorrow morning? I know it’s soon, but I’d like to get you up to speed pretty quickly so you can start filling your bank account for anything you need.” Triss raised her eyebrows. “Are you sure? I mean, I can do it, but it seems sudden.” Emily nodded. “One thing I’ve learned about these sorts of situations. You probably want something to distract you from the fear hounding you, and you’ll have less fear if you feel financially secure on your own. It’s my goal to support both independence and peace of mind. Been there, done that myself.” Gluten-Free San Juan Scones https://www.youtube.com/watch?v=_laTbNb_Yrs This recipe is found in the Sharing Our Best: Celebrating 25 Years Growing in Christ cookbook put together by my grandmother’s church and she made sure all her grandchildren (particularly the one granddaughter – me) got a copy. Good thing, because the recipes are pretty good. INGREDIENTS 3 cups gluten free 1:1 baking flour3 Tbsp sugar1 tsp salt1 Tbsp baking powder1/2 cup cold butter, cubed1/2 cup dried currants or 1 Tbsp lemon zest2 eggs (one saved for the egg wash)1/2 tsp vanilla1 1/4 cup milkColored sugar and sprinkles DIRECTIONS Preheat your oven to 400 F (204 C). In a bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter with knife or pastry cutter until the mixture is crumbly. In another bowl, beat 1 egg, milk, vanilla and lemon zest together, then add all at once to the dry ingredients. Stir together until just combined (no powder left) in a sticky mass. Transfer to a floured surface and cut the dough in half. Knead each piece briefly and pat into a 5-inch (12.5 cm) rounds. Cut each round in to six wedges and arrange wedges on a parchment paper lined baking sheet. In a small bowl, beat the second egg and brush over each wedge. Sprinkle colored sugar and sprinkles on each wedge for a festive look. Bake for 13-15 minutes until golden brown. Let cool for five minutes and serve. Makes 12 scones.