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!
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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.”
Gluten-Free Rainbow Pride Cake
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 plus
2 Tbsp cornstarch
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter (I used salted) at room temperature
1 1/4 cups granulated sugar
2 tsp vanilla
4 eggs
1 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
