recipes – Siobhan Muir

Recipe for Romance: Skull Cheese Ball

Posted on April 26, 2025April 26, 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 THE DREADSTONE KING, and fantasy romance. Allira is supposed to be the lucky Thirteenth Warrior, but she refuses to go into the Dreadstone Tombs. So she remains outside, minding the horses. Then she meets another knight, a little older, but no less a fighter. Available Now: The Dreadstone King Allira shook her head and rolled her eyes, but as she did, she caught something out of the corner of her eye and whipped her head around. A man stood in the shadows of the gate, observing her. He had dark brown hair that hung around his face in shoulder-length waves and a matching beard. He wore leather armor stained a deep oxblood red over chainmail and a black and gold doublet belted to his waist with a long dagger at his side. He appeared to be waiting for her to notice him as he leaned back against the gate, his arms in leather bracers crossed over his chest. Allira scrambled to her feet but kept her hands off her weapons. He hadn’t made any aggressive moves, but she didn’t want to be on her ass when he chose to move. For a moment, neither of them said anything, and she wondered who he was. He wasn’t one of this year’s crop of knights, but he didn’t look worn and grizzled like anyone from previous years. He looked young, fit, capable, and seasoned without being old. “Good morning. Can I help you?” That seemed like as good an opener as any, though she wasn’t sure how she could help someone who looked at home near the Tombs. He laughed, though it never reached his pale green eyes. “I believe that’s my question.” She blinked. “Do I look like I need help?” He shrugged. “Maybe not, but usually all the warriors who come to this place are looking for something.” “Oh.” She scowled and nodded. “Yeah, that’s not really my thing. I’m just watching the horses.” He raised his eyebrows in disbelief. “You’re just here to watch the horses?” She nodded. “Yup.” “Have you no interest in the treasure of the Tombs?” She shook her head. “Nope.” Skull Cheese Ball https://www.youtube.com/watch?v=uHeJltPi0HM Want a fun recipe that’s gluten-free and adorable for your parties and celebrations? This cheese ball is great as an appetizer and fun to look at. We used it for Halloween, but you can make it in any shape (star, bell, crescent moon, heart) for your current celebration. INGREDIENTS 2 (8 oz) packages of cream cheese 2 cups freshly grated sharp cheddar cheese (we used Dubliner) 2-3 green onions, finely chopped 2 tsp hot sauce or 1 tsp Northwoods Seasoning 1 tsp garlic powder2 garlic stuffed green olives 8 slivered or sliced almonds or 12 pine nuts 1 black olive cut into 2 triangles DIRECTIONS In a large bowl, combine cream cheese and cheddar cheese. Make sure to combine them completely so it’s easier to add in the other ingredients. Add green onions, Northwoods seasoning, and garlic powder. Mix completely, using a spatula to scrape the sides of the bowl. Season with salt and pepper to taste. Press mixture into a ball and refrigerate until ready to decorate and serve. We did it for 30 minutes. Once chilled, shape your ball into your preferred shape (skull, star, bell, crescent moon, heart). Because we made a skull, cut your black olive into two triangular pieces and place where the nose should go. Slice the garlic stuffed green olives in half and trim to show round green eyes. For the mouth, place four almost slices or six pine nuts for the top row of teeth, and four more almond or six more pine nuts for the bottom row of teeth. Serve with gluten-free crackers, celery, carrots, sweet bell peppers.

Recipe for Romance: Rosemary Focaccia Bread

Posted on April 19, 2025April 18, 2025 by Siobhan Muir

Welcome to Recipe for Romance! Happy Easter to those who celebrate. There’s a great and easy recipe at the end that is a delicious treat for celebrations. Today, I’m sharing a snippet of THE DREADSTONE KING, a fantasy romance out now. Allira Maplestaff is the 13th Warrior of the Festival of the Relic, but she only agreed to go on this expedition as a glorified stablehand. She’s minding the horses while the other knights go into the Dreadstone Tombs and wreak havoc – but the Tombs are not unguarded. Available Now: The Dreadstone King It took twenty minutes to grab all the horses and calm them down after Allira ascertained there wasn’t a threat. To be honest, her own heart had shot out of her chest when the howl ripped through the forest, and it had taken her several seconds to figure out what had happened. Then she swore and rushed to try to untangle the horses as their tack had slipped off their backs and made a mess. She’d finally calmed them all and got them tacked up just as the men ran out of the entrance to the Tombs. Though she had never been there before, she could tell it was a freaky place that probably should be left alone. Only three of the four men who’d gone in came bolting for the horses. Their faces were whiter than a burial shroud, and none of them were joking anymore. “What happened? Where’s Danville?” Allira released the tether rope holding the horses’ leads. She caught her mount and Danville’s, but no one answered her as they kicked their mounts into a gallop. Allira paused, holding the horses still as she turned back to the Tombs, scanning for the last knight to come out. His horse tugged at the reins, trying to follow the others, but she forced it to wait. Come on, Danville. Where are you? But after ten minutes, he still hadn’t appeared, and she realized he wouldn’t be coming. The Tombs had claimed its first hero of the year. A combination of anger and disgust settled into her belly as she swung up into the saddle and turned from the Tombs, tugging Danville’s horse behind her. What a stupid, fucking waste. The only thing the Tombs brought was death and despair for families. Gluten-Free Rosemary Focaccia Bread https://www.youtube.com/watch?v=H5O_u3wfC2k For many meals, most folks want a good bread to go with it, but some breads take forever to make. Focaccia is a quick and easy bread that allows for all sorts of flavors. We’re making Rosemary Focaccia, but you could choose garlic, onion, tomato, olives, or any combo of flavors. INGREDIENTS3 cups gluten free 1:1 baking flour 2 tsp salt 1 Tbsp sugar 1 pkg or 2 1/2 tsp instant active yeast 1 1/2 cups warm water 2 Tbsp oil in dough 1 Tbsp oil on bread2 Tbsp dried Rosemary or 1 sprig fresh Rosemary 2 Tbsp grated hard cheese (Parmesan, Asiago, Romano, Manchego) DIRECTIONS Add flour, salt, sugar, and yeast to a large bowl, and whisk it together. Add water, and 2 Tbsp oil, mixing until the dough is pliable. Knead dough on a lightly floured surface for a short time until smooth. With gluten free dough, it’s dry enough you don’t have to work it hard or with much extra flour. Place dough in a lightly oiled bowl, cover, and let rise for 45 minutes. Because it’s gluten free, it won’t rise much. Line a baking sheet with parchment paper and gently press risen dough out until it’s 1/2 inch (13 mm) thickness. Brush 1 Tbsp of oil over the top of the dough. Using a fork, make dimples in the dough all over. Sprinkle the cheese and Rosemary all across the top. Let rise for another 20 minutes. Preheat your oven to 375 F (191 C). Bake for 25 minutes. Let cool for 10 minutes and serve.

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: Rosemary Focaccia Bread

Posted on January 11, 2025January 11, 2025 by Siobhan Muir

Welcome to Recipe for Romance! We made it to 2025 and I’m both glad and apprehensive. I’m just kinda riding along and trying to miss the potholes. If you’re in the same SUV, how about some fantasy with a side of comfort food? Sound good? Let’s get started. I’m sharing a snippet of ANGEL INK, book 3 in the Concrete Angels MC, available now. Haley Michaels is a fluff-piece reporter and she’s covering a Museum exhibit. Until a hot guy appears out of nowhere, smelling like rosemary and basil. Available Now: ANGEL INK Damn, I was bored with writing fluff pieces. To be honest, I wanted to run through the vaulted rooms of the museum screaming, “Let It Go” at the top of my lungs. Maybe with a cute, long-haired electric guitarist following along. It would definitely be more exciting than this story. A scuffle in one of the side rooms drew my attention and I slipped to the entrance to see what was going on. A tall guy with angelic features around his large nose and wearing a leather cut ran through the room, but paused in front of a painting with light filtering through an autumn forest. For just a moment, I swore I saw huge black wings rising up behind him. He met my gaze and darted to me before he grabbed me by the strap of my camera bag, pulling me to his chest. He planted a hot and stunning kiss on my lips. I dropped my jaw and his tongue slid along mine, electrifying me more than the long-haired guitarist in my fantasy. I tasted cinnamon rolls and hot coffee before he pulled back with a wild smile. “I saw wings.” Okay, not the best response to a sexy kiss. “Don’t worry, love. It’s an illusion.” And then he was gone. I stood there, completely non-plussed and out of words for the first time in my life, only barely registering the rest of security streaming past me. It took me several minutes to get over the kiss and the scent of the man who’d laid it on me. He’d smelled like freshly baked bread with a hint of rosemary and basil. They reminded me of safe, comfortable places where I’d always had enough. My cellphone rang, bringing my attention back to the room. The art and people around me came back into focus like hoodoos reappearing as the fog retreats from the lowlands. Hell, a lot of them look like hoodoos. Gluten-Free Rosemary Focaccia Bread https://www.youtube.com/watch?v=H5O_u3wfC2k For many meals, most folks want a good bread to go with it, but some breads take forever to make. Focaccia is a quick and easy bread that allows for all sorts of flavors. We’re making Rosemary Focaccia, but you could choose garlic, onion, tomato, olives, or any combo of flavors. INGREDIENTS 3 cups gluten free 1:1 baking flour 2 tsp salt 1 Tbsp sugar 1 pkg or 2 1/2 tsp instant active yeast 1 1/2 cups warm water 2 Tbsp oil in dough 1 Tbsp oil on bread 2 Tbsp dried Rosemary or 1 sprig fresh Rosemary 2 Tbsp grated hard cheese (Parmesan, Asiago, Romano, Manchego) DIRECTIONS Add flour, salt, sugar, and yeast to a large bowl, and whisk it together. Add water, and 2 Tbsp oil, mixing until the dough is pliable. Knead dough on a lightly floured surface for a short time until smooth. With gluten free dough, it’s dry enough you don’t have to work it hard or with much extra flour. Place dough in a lightly oiled bowl, cover, and let rise for 45 minutes. Because it’s gluten free, it won’t rise much. Line a baking sheet with parchment paper and gently press risen dough out until it’s 1/2 inch (13 mm) thickness. Brush 1 Tbsp of oil over the top of the dough. Using a fork, make dimples in the dough all over. Sprinkle the cheese and Rosemary all across the top. Let rise for another 20 minutes. Preheat your oven to 375 F (191 C). Bake for 25 minutes. Let cool for 10 minutes and serve.

Recipe for Romance: Scalloped Corn

Posted on September 28, 2024September 27, 2024 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale and a recipe that either goes with the tale or goes with the month. Let’s get started. I’m sharing a snippet of IN DEATH’S SHADOW, book 3 in the RIFTS Series, Available now: In Death’s Shadow If Quinn wanted any friendliness from the dryads he had to respect their homes. He pushed his way deeper among the trees and pulled off his bow as he searched for a good place to hide and wait. Settling behind some thick rhododendrons, he pushed his white hood off and grimaced at the cold biting his ears. He notched an arrow and held it loosely as he scanned the tree line. Black trunks and shrubs obscured most of his view, but sound carried well as his trackers approached. “Cripes, it’s the feckin’ dryad forest, it is. I ain’t goin’ in there!” The rough voice barely made it over the yelps and barks of the hounds. “Don’t be such a ninny, Garlic. You know he went in there and he killed the Cap’n. He couldn’t have made it far. Go on, now.” Quinn recognized the captain’s second-in-command. “No one comes outta there alive, y’hear? I ain’t goin’ in.” Garlic stood his ground. The Second sighed. “Then send in the hounds. That’s what they’re for, right?” But the dogs only milled around in the snow and whined, picking up the fear of their handler. Quinn’s neck prickled with the dryads’ magic, but he held his silence and waited. “Oh for fuck’s sake!” A whip cracked and the hounds yelped, but none entered the trees. “Fine. I’ll show you cowards how it’s done.” The Second spurred his horse toward the break in the undergrowth, but the animal reared and squealed in protest. He cursed and yanked the reins, forcing his mount between the trunks. When the understory proved too thick to pass, he hacked at it with his sword, scoring the bark and bushes with his blade. Whispers and a subsonic rumbling spread through the woods, raising the hair on the back of Quinn’s neck. Scalloped Corn https://www.youtube.com/watch?v=sK8kzbkO2Dg&t=4s 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. Ingredients 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 Directions 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.

Recipe for Romance: Hungarian Potato Salad

Posted on September 7, 2024September 7, 2024 by Siobhan Muir

Welcome to Recipe for Romance! It’s the end of summer and the temperatures are slowly dropping. Time for the harvest to start and all those farmer’s markets to bring out the best things like squash and potatoes. I LOVE potatoes! So let’s get cookin’. I’m sharing a snippet of TAKE THE REINS, book 1 in the Rifts series. Bethany is just going for a walk to figure out how to get out of an arranged marriage she didn’t agree to. The problem is, she’s not in the US anymore. She’s definitely gonna need some comfort food after this. Available Now: Take The Reins Squinting against the dust, she searched for a place to hide. Where had all the horses come from? Had her father actually sent the cavalry after her? To hell with that. Bethany crawled toward the maple where she’d left Killian, hoping the dirt and dust would obscure her identity. If she could get to her horse, she’d blend in with the others and no one would notice her riding away. Protecting her eyes from flying debris, she scanned the sky looking for the spreading branches of the maple above the cloudy air. She scrambled the last few feet, searching for the only horse legs not moving. She’d almost reached the edge of the site when a pair of striped hooves stopped in front of her. Bethany froze and looked up, way, way up, into the scowling face of a fierce man. Wait, how’d she miss the horse’s head? The butt of a spear hit the ground before her hands and she jerked back, falling to her ass again. So much for being a lady. Her mother would’ve been appalled. The dust cleared a little more and she got a good look at the man mounted before her. Except he wasn’t mounted. The horse’s shoulders and chest sprouted from where his human legs should be, and the spot where his man parts should hang… “Oh lordy, I don’t think I’m in Kentucky anymore.” The centaur’s scowl only deepened. He bent at what would be a human waist, leaning on his spear and stuck his nose no more than six inches from hers. “What are you?” Bethany gaped at the bearded face before her. She hadn’t expected his voice to be so musical or smooth when coupled with such a harsh visage. “I…” “What are you? Druid? Gorgon?” Bethany drew back. “Wait, what? No, I’m human.” Deep brown eyes scanned her face, the scowl never leaving his features. “Humans are a myth.” Hungarian Potato Salad https://www.youtube.com/watch?v=N5UGVLrPKCE&t=3s Potato Salad is a very common side dish at a lot of celebrations and events. Most of the time, it’s brought to barbecues with burgers and hotdogs. But this version is the best I’ve ever eaten and is incredibly simple. INGREDIENTS2-5 lbs of potatoes (we like to use red)1 medium onion Salt1-2 cups Mayonnaise DIRECTIONSPut the potatoes in a stockpot, whole, and cover with water with about two inches of water above them. Add a little salt and set the pot to boil. Cover and boil for about 45 minutes or until the potatoes easily slip off the tines of a fork when stabbed. Peel your onion and cut it into thin discs, no more than a quarter of an inch wide. Cut the discs in half and throw into a bowl. Add at least 1Tbsp of salt to the onions and mix it in with your hands until completely coated. Set aside to dehydrate. Set out two bowls, one large, one medium, and a pot of ice water for blanching. When the potatoes are done boiling, drain off the water. These potatoes will be VERY HOT, so take one at a time and drop into the ice water for a few seconds, then peel over the medium bowl with a blade of a knife. Once the potato is peeled, slice in discs into the large bowl. Continue with all potatoes. Squeeze the liquid out of the onions and add them to the bowl. Add the mayonnaise and stir gently until completely coated. Serve immediately.

Recipe for Romance: Amish Sour Cream Apple Pie

Posted on August 24, 2024August 24, 2024 by Siobhan Muir

Welcome to Recipe for Romance! I hope your last weekend before school starts is awesome. Oh, it’s not this weekend? Well, it is for us and it’s our last “back to school” weekend, ever. Muirlette #2 is entering her senior year and I’m amazed we’re here. I’m sharing a snippet of TAKE THE REINS, book 1 in the Rifts Series, and winner of the 2015 Best PNR award! Bethany Stanton was just taking a walk when she stumbled across a rift between worlds and ended up getting captured by centaurs. Would that she could tempt them with a delicious apple pie. Available Now: Take The Reins “So, human, why have you come here?” Bethany returned her gaze to the general and fought against a grimace. “I didn’t mean to come here. As I told the captain, I was just going for a walk and I ended up here.” He tilted his head and strode around her, his gaze assessing, but not sexual. He waved one hand through the air behind the small of her back and grunted with surprise. “You’re truly not a centaur.” “No, I’m not.” Bethany narrowed her eyes. “And not a gorgon or a druid?” “No.” “Humph. We’ll see about that.” An appaloosa male sneered as he paced closer, striking out at Bethany’s head to grab her hair. She ducked and pivoted away from him, wishing she had a rope to hogtie his arms. Instead, she kept her gaze on the bigger beings, mentally calculating how fast she’d have to run to make it to something she could climb. “Enough.” The general hadn’t spoken loudly, but the authority in his voice stopped everyone in place. Bethany braced herself for evasive action, but held her ground. Men had been trying to railroad her for years and she’d hit her threshold of tolerance. “You will be respectful of those in our village.” Bethany raised her chin. “Tell him that.” A smile quirked the general’s lips. “It was a warning for him.” “Oh.” Bethany grimaced. “Sorry.” The general grunted and turned his attention to the other centaurs. “I will take care of this disturbance and determine its danger to us, Stal Corbin.” The appaloosa man glowered, but nodded and led the other elder centaurs back toward the large barns. Bethany watched them go and reminded herself men with too much power appeared the same no matter the species. They’re just like dear ole daddy. She didn’t have much hope this general would be any different. “Have you a name by which we can call you?” The general returned to stand in front of her. “Bethany Stanton. From Kentucky.” She refrained from holding out her hand to him. “Greetings, Mare Bethany, I’m General Warrick Spearthrower.” He gestured toward one of the smaller structures to the side. “Come with me and explain how you encountered the Rift through which you came.” Amish Sour Cream Apple Pie https://www.youtube.com/watch?v=WlGZHh6kqQU Apple pie is a very traditional sweet dish in most American households, but this one has a different twist on the traditional favorite that makes it both delicious, but less goopy (that’s a technical term, BTW). It has quickly become the go-to apple pie in our house. INGREDIENTS FOR PIE1 cup sour cream1 egg3/4 cup sugar2 Tbsp gluten-free flour1/4 tsp salt1 tsp vanilla2 1/2 cups peeled, grated apples (about 5 apples)1 9 inch (23 cm) unbaked pie crust (I make my from scratch gluten-free – see pumpkin pie recipe) INGREDIENTS FOR CRUMB TOPPING1/2 cup packed brown sugar1/4 cup butter1/3 cup gluten-free flour DIRECTIONS Preheat oven at 400 F (204 C). Beat sour cream and egg together until smooth. Add sugar, salt, vanilla, and flour. Mix until smooth. Stir in apples until completely coated by sour cream mixture. Spoon into pie crust. Bake for 25 minutes. While the pie is baking, mix the crumb topping ingredients together until crumbly. Remove pie from oven and spread top with crumb topping until completely covered. Return pie to oven and bake for an additional 20 minutes. Cool and serve.

Recipe for Romance: Tuna Salad

Posted on July 13, 2024 by Siobhan Muir

Welcome to Recipe for Romance! Dang, it’s getting hot out there and the last thing you want to do is stand over a hot stove and cook. The only place you want things hot is in the bedroom or the books you read, right? Let’s get started. I’m sharing a snippet of THE SORCERESS OF SONG AND FLAME, book 1 in the multi-author Greylea Spell series. Matsuko was just minding her own business until things got hotter than she could handle. It happens when you end up in the wrong world. Available now: The Sorceress of Song and Flame The same moment the world tilted, and I threw my hands out to grab the railing in front of me. Except there was no railing, no sidewalk, no beach. And I’d set fire to a handcart and an unlucky pile of rags on either side of me. The pile of rags jumped up, screaming, and ran down the cobblestone road between oddly ornate buildings no more than a single story tall. Surprise and panic ramped up in my chest and the flames from my hands grew larger. Shouts came from the buildings around me, waking up what appeared to be a small seaside town. With burning lanterns instead of streetlights. And livery stables instead of covered parking. And swords instead of automatic rifles. Unfortunately, that only ramped up my anxiety and I hummed louder, which made the flames leap a good two feet off my hands. “Whoa!” I tried shaking them but that spread the fire in wider arcs. “Oh, glory, not good. Not good!” When I stopped humming, the flames died back a bit. That made my scientific mind take note and I suddenly wanted to verify that sound increased the height of the flames. But the shouts of the armored men grew louder and more panicked, and some of them held what looked like crossbows. Yeah, swords could be avoided for the most part. Crossbows were a sniper’s weapon. I closed my eyes and silenced the music in my head. To my relief, the blue fire evaporated into the damp wind. My relief was short-lived as the big men with the swords smelling of garlic and stale beer grabbed my arms and pinned them behind my back. I was so taken aback, I didn’t make a move to escape. Tuna Salad https://www.youtube.com/watch?v=XL8qEO-iulA Do you like tuna fish sandwiches? What about tuna salad? This recipe is a mixture of both and makes the dish taste awesome in both forms. You can eat it on bread or just have it on lettuce or a plate. Simple to make with four ingredients, it’s both economical and easy. INGREDIENTS 2 cans of tuna in water (we use Albacore)2 large carrots1 medium onion1 jar of mayonnaise Drain the cans of tuna and dump the meat into a medium bowl. Break up the meat into shreds using a fork. Using a small hole grater, grate the carrots and onion in to the bowl. This is to taste, but you want your tuna to be sweet and tangy with a little bit of zing. Start off by adding a cup of mayo into the bowl and mix thoroughly until all ingredients are combined. Taste the tuna. Does it taste meh? Add a carrot. Does it taste too sweet? Add more onion. Does it taste too veggie? Add mayo. This part is all up to your individual preference. Serve cold on lettuce, tortillas, bread, or crackers.

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)