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 A DANCE BETWEEN WORLDS, book 3 in the 4 part Ivory Road serial, coming on Feb. 20 2023. Iliana Vanessa Rory (or Ivory to Hollywood) is an A-list actor who’s recently been able to cross dimensional boundaries. Now she has to convince Brandon Crowe, her erstwhile lover that she didn’t mean to leave him. But he’s pretty mad about it, a little sour on her reappearance – hence the lemon bars.
Coming Feb 20 2023: A Dance Between Worlds
“So, what’s your story, Iliana? I’m sure it’s a good one. You can start with where you’ve been and why you went without leaving me word.” Anger made his sentences sharp.
“I know you think I betrayed you like Ahmad did, but hear me out before you make any judgments about my actions. I’m going to tell you if you shut up and listen.”
Brandon blinked slowly and some of his anger gave way to surprise.
“What, you think you’re the only one who lost out when I left? I didn’t want to leave, Brandon. In fact, I’d planned to stay in your world and help you set up this school. That was my intent.”
“Yet, you left.”
“No, I was taken, in a manner of speaking.” He shot her a look of disbelief, and she swallowed a growl. “Do you remember sitting on that dune before the Knalish caught up to us?” He nodded slowly. “I told you I wasn’t from here, that I’m an actress and I work in films. That’s where I went, Brandon. I went home to my world because I had a film to do. The problem was when I stepped into my world outside of Ros Torach, I had no idea how to get back. I couldn’t even send you a letter and I’d been stupid not to leave you a note.”
“That’s an understatement.”
Iliana sighed. “Look, I know you’re pissed. I was, too. And to make matters worse, I thought you were just something out of my imagination. I was home. I had my car, my cell phone, my email. Everything.” Brandon frowned and she waved away his confusion. “The point is I was surrounded by things from home, and everything seemed normal. The events in the Karobis with you seemed like a fever dream inspired by dehydration.”
“How can you say that, Iliana?” He rose and braced his hands on his desk, fury and betrayal tightening his fists. “We shared more than just a ride across the desert. We shared the night in Sandur and the bath in Ros Torach. They were real. I’m real.”
Gramma's Gluten-Free Lemon Bars
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 flour
- 1/2 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 flour
- 1 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)