Welcome to Recipe for Romance!
Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, February) or is coming out in the current month, and a recipe that either goes with the tale or goes with the month.
Confused yet? Excellent! lol
Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, my second book in the multi-author Summit Springs Sapphic Romance series. Triss Singleton has just arrived in Summit Springs, on the run from an abusive husband. She’s trying to start over and Emily Lewiston is helping her. She could really use some comfort food.
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.”
“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.
Gluten-Free Chicken Pot Pie
This is an easy and cheap meal that is great for wintertime, but also during the busy school season. The hardest thing you have to make is the crust.
INGREDIENTS
1 can gluten-free cream of chicken soup (warning: we realized this has a LOT of salt, 2000 mg!!)
1 can sliced carrots
1 can whole potatoes
1 can sweat peas
1 medium onion, chopped
2 large cans (12.5 oz each) chunk chicken
2 Tbsp olive oil
2 premade crusts
DIRECTIONS
Make your crust (if making from scratch) or set one premade crust in your pie plate. Set aside.
Coarsely chop up onion and saute in a deep pan with the olive oil. Saute for about five minutes over medium heat until onions are translucent.
Drain the other canned vegetables and rinse them in a colander to remove excess salt. Cut up potatoes into bite sized chunks. Set aside. Set your oven to 425 F (218 C).
Drain chicken, break up into smaller chunks and add to the pan to start browning. Add the other vegetables to the pan and stir to heat up. Add the potatoes.
Add the soup last and stir to combine, keeping an eye on it to heat everything evenly. Add a teaspoon of Mrs. Dash or a spice mix of your choosing, and mix well.
Pour cooked ingredients into the pie crust and cover with the second crust. Cut air vents into the top crust.
Bake for 20-25 minutes. Take out of the oven, let cool for about five minutes, and serve. 10″ pie plate serves 8 people.
