Recipe for Romance: Scalloped Corn

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 FOSSIL BEDS BED & BREAKFAST, a sweet FF dino shifter romance in the CRETACEOUS CRUSHES LGBTQ Romance Anthology. We’re in Maya’s POV and she’s at a public meeting with her kids when she senses someone special.

Available Now: Cretaceous Crushes

“How did it go?” Maya stood back to look at them.

“Great!” Bailey high-fived her. “We passed out all our flyers and even found people who weren’t planning to come to the meeting. We should have a full house tonight.”

“And bonus, all the folks who are coming from the university are staying at the B&B.” Quinn nodded with satisfaction.

“As they should,” Maya agreed.

“Damn straight. Let’s go in. I want to get a good seat to watch this tonight.” Quinn hooked her arm through Maya’s and they all went inside to find a place to sit for the meeting.

Maya noted most of the people at the meeting were either business owners or conservationists, but she also noted that Thomas Stone stood with several other council members away from Mayor Blatherton, their expressions intense and focused.

The soothing vibration hit Maya again and she glanced around, but Bailey settled in the chair beside her, his expression excited and expectant. She frowned a little because while it was similar to her kids’ energy, this vibration felt different, yet familiar. Not mammalian at all, but with the same feeling of rightness.

Could there be someone like me here?

The idea sparked both hope and trepidation in her chest. She’d been so sure she was the only one of her kind. In Wyoming at least, but possibly in the world. She’d mostly accepted it as her lot in life—she had no idea how she became who she was now, but she’d resigned herself to being alone. But the idea that there might be someone else like her, and there in Deadman as well, made excitement flutter in her chest.

But who is it?

She let her gaze slide around the room, looking for someone new and different.

Scalloped Corn (Gluten-Free)

This recipe is an old family favorite. My maternal grandmother used to make this every year for Gratitude Day and it was my favorite thing on the table next to the mashed potatoes. But when I made it later and followed the recipe exactly, it didn’t taste good to me. So I’ve modified it from the original a little, making it Gluten-Free and much better in taste.

2 Tbsp coconut oil
1 1/2 Tbsp gluten-free 1:1 baking flour
1 cup milk
2 cups cooked or canned corn
1 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1/8 tsp pepper
Pinch of mace and parsley

In a large sauce pan, melt shortening over medium heat and add the flour. Mix well.

Add the milk, increase the heat to medium-high, and gradually bring the mixture to a boil, stirring constantly so it doesn’t burn.

Add the corn, sugar, salt, pepper, mace, and parsley, and mix until thoroughly distributed. Heat completely, then remove from the burner.

Add beaten eggs and mix well until evenly combined.

Pour mixture into a greased 9×9 baking dish and bake at 350 F (177 C) for 25 minutes. Let cool for 10 minutes before serving.

Makes 6-8 servings. To double the recipe, use a greased 9×13 inch pan.

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