Snippet Sunday – Page 2

Recipe for Romance: Hungarian Fry Bread

Posted on August 10, 2024August 11, 2024 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! It’s summertime! This is a great time for county fairs and carnivals, and celebrations of all kinds. And maybe a blind date or two? I’m sharing a snippet of COURTING THE DRAGON WIDOW, book 6 in the Cloudburst, Colorado series. It doesn’t take place in Colorado, but Lissandra Charforest, widow, single-mom, and dragon shifter, is from there. Lissandra had come all the way to upstate New York for a blind date with the hottest bachelor in centuries. She’s still not sure she’s ready, but her daughters do. Available now: Courting the Dragon Widow There was some squabbling and a few odd sounds while the dragonets passed the phone between each other, but in the end Lissandra’s youngest came on the line. “Hello?” “Hey, Kress.” “Hi, Mom. I miss you.” “Aw, I miss you too, sa garren. How was your day?” Lissandra couldn’t help but smile. “It was okay. We made a bunch of crocheted blankets for the homeless shelter and gave them out. Everyone said they were so impressed that I could crochet, but you taught me that like twenty years ago. It’s not that big a deal, right?” Lissandra snorted. “It is for most humans who look as young as you do. But for dragons? Not so much.” “Huh. Okay. How was your trip out east? Did you see a lot of cool migratory birds on the way?” “Not this time, and it was dark when I got here. I just wanted to tell you I made it okay and I love you.” “I love you, too, Mom. When are you gonna meet your new guy?” Despite the premise of her trip, the idea of a new man in her kids’ life made her heart clench. “Let’s not get ahead of ourselves. I’ll meet Denarrion tomorrow.” “I know he’s the right one, Mom. Dad told me so.” Lissandra’s eyebrows went up even though her daughter couldn’t see them. “He did? When?” “Today during my nap. He said you would find a new dad for us and he’d make everything better.” Goddess, I hope that’s true. Lissandra didn’t believe in fairytales. Even if she was a dragon. “We’ll see. But you need to get to bed. It’s late. So I love you. Good night, sleep tight, don’t let the bedbugs bite.” “Eww! I let the cat eat bedbugs.” She paused for a giggle before her voice grew serious. “But you are gonna meet him tomorrow, right, Mom?” “Yep. A deal’s a deal, and I said I’d be there.” “Promise?” Lissandra frowned, wondering why her daughter seemed so intent on assuring her agreement. “Promise.” “Good. I love you, Mom.” “I love you, too, Kress. Good night.” Gluten-Free Lángos (Hungarian Fry Bread) https://www.youtube.com/watch?v=RGfw8V_K7k0 Who doesn’t love fried bread? Whether it’s Navajo Tacos or Funnel Cake or Beignets, or heck, doughnuts, everyone loves fried bread. Mr. SM introduced me to his version of friend bread, and the family loves it. This is savory rather than sweet, but it can be treated as a sweet, if you so choose. INGREDIENTS Bread doughOil for frying**Note – you can get frozen bread dough at any grocery store (not gluten free). Take it out of the freezer, put it in a container, drizzle liberally with cooking oil and massage gently to cover completely, and cover for up to 2 hours. The oil is to keep the bread from drying out as it thaws. If using pre-made gluten free bread dough, as soon as it’s in its final dough form (everything mixed together), cover with oil, and let rise for 45 – 60 minutes. DIRECTIONS Cut the bread into inch (2.5 cm) thick slices. Coat your hands with oil and gently massage each piece into a wide, thin “disk” of dough. It allows the dough to fry evenly. Place each piece in the oil. Fry until it browns, about 60 seconds, and flip, browning on the second side for the same time. Repeat with each piece. With the gluten-free dough, keep manipulating it and working it because it will help it stick together better, and make 5 inch (12.5 cm) patties about 1/2 inch (1 cm) thick. It won’t be as elastic as the regular glutinated dough, but it will fry up as flatter fry bread. Fry for 60 seconds each side and you’ll be done. TO PREPARE THE HUNGARIAN WAY Take a clove of garlic, slice the tip off, and rub the fresh face against the bread. You can do it both sides if you love that much garlic. Sprinkle with salt, then add sour cream to the inside (or most of the round). Serve. Serves 6-10 people

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)

Recipe for Romance: Eggs Goldenrod

Posted on June 8, 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. I literally stumbled into writing a sapphic romantic suspense for the Summit Springs multi-author series, and had the best time with Merida Roark and Tam Grimes. The story is BROKEN CHAINS, a sapphic romantic suspense, that takes place starting at the bike shop. Tam Grimes let her bike chain eat her leg and Merida not only repairs the bike, but a little of Tam’s heart, too. We’re in Merida’s POV when she first meets Tam. Perhaps they’ll have brunch sometime. 😉 Now Available Wide Everywhere! “Okay, let’s take a look at that leg.” “Who are you?” The sharpness of the question surprised Merida, but she waved it off as an indication of just how much pain the woman was in. “My name’s Merida. Take this. It’ll help.” She handed the woman the mug of tea. She narrowed her hazel eyes and took the mug, sniffing cautiously. “What is it?” “Tea. A special blend from Caffeine Ivy’s in town. It tastes like chocolate and love and romance all rolled into one.” She grinned as she knelt at the stranger’s feet and slowly peeled away the blood-soaked bandana. They both hissed at the same time, Merida in sympathy. “Oh glory. That looks so painful. I’ll get it cleaned up quick.” She shook her head as she used some bottled water to wet a washcloth in the kit. “This might sting a bit, but we have to get it clean.” The other woman tightened her jaw and nodded. “Go ahead.” “Okay.” She took a deep breath and gently wiped away the excess blood. “The tea is one of my favorites. I think the owners of the coffee shop made it based on one of their favorite books. The flavor just makes you want to snuggle in warm blankets and read fantasy or fairytales.” She scrubbed the dried blood off the uninjured portions of the woman’s leg. A snort sounded above her. “Seriously?” Merida nodded with a tiny smirk. “Try it if you don’t believe me.” The stranger humphed and brought the tea to her lips as Merida worked. A disbelieving murmur followed, and Merida swallowed her grin. Once she’d gotten the wound cleaned, she patted it dry and inspected it for bits of dirt or grease from the chain. It had looked worse when she unwrapped it and she thought it would heal cleanly. Buy Now Eggs Goldenrod with Gluten-Free Biscuits https://www.youtube.com/watch?v=9LBczGeoF0M When you think of brunch, there’s always some sort of fun or fancy way to put your meal together. Eggs Goldenrod is a great way to make the fancy without all the hard work. This is a family favorite and a crowd pleaser. BISCUIT INGREDIENTS2 cups gluten-free 1:1 baking flour4 tsp baking powder1/2 tsp salt1/4 cup vegetable shortening (Crisco or coconut oil)1 1/3 cup milk BISCUIT DIRECTIONS 1. Preheat your oven to 425 F (218 C). Put flour, salt, baking powder into a bowl and whisk to combine. Add the shortening and mix with a pastry cutter or fork until crumbly. 2. Add milk to just moisten. Form a ball and knead gently a couple of times. 3. Pat into a 3/4 inch thickness on a floured surface and cut into rounds using a mason jar lid ring. You can cut them smaller or larger if you wish, but we found the smaller sizes dried out faster. 4. Place in a greased 9″ round cake pan, close together, and bake for 12-15 minutes at 425 F (218 C). EGG (WHITE) GRAVY INGREDIENTS9 hard boiled eggs6 Tbsp butter6 Tbsp gluten-free 1:1 baking flour3 cups milk1 tsp of corn starchSpices: salt, pepper, minced garlic, dried onion, dried parsley to taste EGG GRAVY DIRECTIONS 1. Peel your eggs and separate out the yolks from the whites. Finely grate the yolks into a small serving bowl and set aside. 2. Cut the whites into chunks, (you can use an egg slicer) and set aside. 3. In a quart-sized sauce pan, melt the butter over medium heat. Add the flour and cook over medium heat for at least 1 minute (but DO NOT brown) to make a blended paste. Remove from heat. 4. Mix in 2 cups of milk. Return to heat and slowly add in the rest of the milk, stirring continuously until thickened. Add the corn starch. Let it simmer while stirring (probably around 10 minutes). 5. Add in the spices and gently stir in the eggs and let thicken a bit more. 6. To Serve, cut biscuits in half on a plate, ladle some of the egg gravy over them, and sprinkle the ground up yolks over the top. Serves 6.

Recipe for Romance: Crab Surprise

Posted on June 1, 2024May 31, 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. Right now I have a sapphic tale of dino shifters in an anthology CRETACEOUS CRUSHES. This is the last couple of weeks that it’s available so grab your copy today! You have until June 16th to get your copy where you can read FOSSIL BEDS BED & BREAKFAST, a sapphic dino shifter romance, where the little guy wins. To celebrate, we all need some gluten free crab surprise. Here’s a little excerpt from Persia Walker’s POV. (She’s a Parasaurolophus shifter) Leaving the Zon on June 16th! Persia sipped her tea and watched the community awaken around her. Fortunately, she had time to organize people to speak up for both the community and the fossils under her care. There was no way they could let this development go forward, despite what the mayor wanted. She was well aware that Mayor Blatherton was best buds with Krassobaki—everyone was. Blatherton had made it a point to show their connection—so the townspeople would be facing a huge advocate of Krassobaki’s development. But there are more of us than there are of them. The phoneline clicked over and started ringing. Persia waited until someone picked up. “Hello?” “Hey, Nozomi, it’s Persia. Do you have a moment to talk?” “Persia! Good to hear from you. Yes, I’m in my off hour. What’s going on?” “Have you seen the announcement of a public meeting here in Deadman over a resort expansion? I’ll send you a pic.” Persia put the call on speaker and opened the text app. “It’s scheduled for this Thursday at six thirty pm. Do you think you could make some time to gather a few of the grad students and come down to Deadman for the meeting?” There was a short silence as Nozomi absorbed the image. “Yeah, I could do that. Why do you need me there? This seems like a Deadman town issue.” “Did you see the map of the proposed expansion? It straddles the West Washakie River to mile marker seventy-seven on Highway 91.” “Mile marker seventy-seven?” Nozomi was silent a bit longer. “The expansion includes all three of our sites as well as one of the Anthropology department’s sites.” “Yup. And if they put that awful resort in there, all those sites will be destroyed for a rich man’s vanity and friends.” Buy Now Gluten-Free Crab Suprise https://www.youtube.com/watch?v=OEVpnz4NYoo Do you need a quick, but tasty and fancy meal that everyone will enjoy? This is a good one and a recipe that’s been with my family since I was a kid. It takes eggs, onion, canned crab, and mayo, and you got yourself an quick dinner on busy work nights. INGREDIENTS 1 can crab, drained1 cup soft, gluten-free breadcrumbs1 cup mayonnaise3/4 cup milk6 hardboiled eggs, chopped or sliced1/3 cup green onion, chopped1/4 cup sliced green or black olives DIRECTIONS Break up crab and drop into a large mixing bowl. Add breadcrumbs, mayo, eggs, onion and olives. Mix together. Add the milk to help make the mixture flow. In a 8 or 9 inch square baking, greased baking pan, pour the mixture in and spread with a spatula. Bake at 350 F (177 C) for 20-25 minutes. Allow to cool for five minutes before serving with a salad or cooked veggie. Serves 4-6 people

Recipe for Romance: San Juan Scones

Posted on April 13, 2024April 13, 2024 by Siobhan Muir

Welcome to Recipe for Romance! I’m sharing a snippet of IN PLAIN SIGHT, a sapphic small town romantic suspense that came out in February 2024. Triss Singleton has made it to Summit Springs, Colorado despite the storm threatening, and the owner of Caffeine Ivy’s Coffee & Tea has given her both a place to live and job. 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.” Gluten-Free San Juan Scones https://www.youtube.com/watch?v=_laTbNb_Yrs This recipe is found in the Sharing Our Best: Celebrating 25 Years Growing in Christ cookbook put together by my grandmother’s church and she made sure all her grandchildren (particularly the one granddaughter – me) got a copy. Good thing, because the recipes are pretty good. INGREDIENTS 3 cups gluten free 1:1 baking flour3 Tbsp sugar1 tsp salt1 Tbsp baking powder1/2 cup cold butter, cubed1/2 cup dried currants or 1 Tbsp lemon zest2 eggs (one saved for the egg wash)1/2 tsp vanilla1 1/4 cup milkColored sugar and sprinkles DIRECTIONS Preheat your oven to 400 F (204 C). In a bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter with knife or pastry cutter until the mixture is crumbly. In another bowl, beat 1 egg, milk, vanilla and lemon zest together, then add all at once to the dry ingredients. Stir together until just combined (no powder left) in a sticky mass. Transfer to a floured surface and cut the dough in half. Knead each piece briefly and pat into a 5-inch (12.5 cm) rounds. Cut each round in to six wedges and arrange wedges on a parchment paper lined baking sheet. In a small bowl, beat the second egg and brush over each wedge. Sprinkle colored sugar and sprinkles on each wedge for a festive look. Bake for 13-15 minutes until golden brown. Let cool for five minutes and serve. Makes 12 scones.

Recipe for Romance: Scalloped Corn

Posted on March 30, 2024 by Siobhan Muir

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) https://youtu.be/sK8kzbkO2Dg 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. Ingredients2 Tbsp coconut oil1 1/2 Tbsp gluten-free 1:1 baking flour1 cup milk2 cups cooked or canned corn1 Tbsp sugar1/2 tsp salt2 eggs, beaten1/8 tsp pepperPinch of mace and parsley DirectionsIn 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: Vanilla Almond Milk

Posted on March 3, 2024March 3, 2024 by Siobhan Muir

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, a Summit Springs Sapphic Romance novel. Triss Singleton works at Caffeine Ivy’s Coffee shop and Briona (the sheriff) stopped there for a treat. Lots of folks like almond milk instead of regular dairy so there’s an almond milk recipe after. Available Now: In Plain Sight “So, what can I get for you, Sheriff?” Over Emily’s shoulder, Briona saw Triss smile at another customer, but it looked a little forced. Her gaze flitted away when she caught Briona looking, and she resumed her interaction with the customer ordering coffee. “Uh, hm, I dunno. I usually make my coffee at home, but I wanted a treat this morning.” Briona shrugged. “That’s because she doesn’t have the coffee snob gene. Come on and live a little, Sheriff.” Briona looked over her shoulder to find Deputy Julieta Huertas, Latina Lover and sniper, had moved up behind her. Briona snorted. “You’re right, Huertas. I leave the coffee snobbery to you. What would you recommend to treat myself?” “Hmm.” Huertas tapped her chin with a perfectly manicured finger. “I’d say you’re more of a mocha kind of woman than a latte lover. My suggestion? Go with the Mint Chocolate Mocha—it’s like a Girl Scout cookie with kick.” Briona laughed. “Are you trying to sweeten me up, Huertas?” Huertas grinned. “Maybe.” “Okay, okay, I’ll take a Mint Chocolate Mocha to go, please.” Briona pulled out her wallet from her back pocket and smiled at Emily. “Good—oh, sorry, I have to take this.” Emily’s expression morphed into concern as she pulled out her ringing cellphone. “Triss, can you finish for me? I gotta take this call.” I get to talk to Triss again. The pretty woman with the short burgundy hair nodded before she wiped her expression to reflect bland politeness. “Okay, it looks like you ordered a Mint Chocolate Mocha, is that right?” Briona nodded. “Yes, that’s right. It’s good to see you again. How long have you been working for Emily?” “I just started a couple weeks ago.” Triss didn’t smile back. “That’ll be four forty-five.” Homemade Vanilla Almond Milk https://www.youtube.com/watch?v=XEFw2qRDyWY&t=11s This is an older video I did on Facebook during the Pandemic in early 2020, and I realized I hadn’t given specific amounts of almonds in the video. *eye roll*. I’ve gotten much better since then. Recipe below. INGREDIENTS: 1 cup of raw unsalted almonds, soaked 4-8 hours minimum3.5 cups water (filtered, purified, tap – up to you)Spices Optional: 1/4 tsp cardamom1/4 tsp cinnamon1/2 tsp vanilla1/8 tsp Stevia Quart sized mason jarCheese cloth or mesh bags for strainingLarge 4 cup measuring cupBlender Layer the cheese cloth or mesh bags into the 4 cup measuring cup. Set aside Put almonds, water and spices of choice in blender and blend for at least a minute (60 seconds). Pour the mixture into prepared measuring cup. Gently but firmly squeeze the mixture through the mesh into the measuring up until all the liquid is squeezed out. Takes some effort and determination. Pour the strained liquid into the mason jar and cover with lid. Store in the fridge for up to 8 days. Be sure to shake the jar each time you use the almond milk.

Recipe for Romance: Gluten Free Scalloped Corn

Posted on February 18, 2024February 18, 2024 by Siobhan Muir

Welcome to Recipe for Romance! Let’s get started. I’m sharing a snippet of IN PLAIN SIGHT, the second book I’ve written in a multi-author Summit Springs Sapphic Romance series. In this snippet, Sheriff Briona Maverick is finding out some bad news, and when I get bad news, I just want comfort foods. Scalloped Corn is one of my family’s favorites. Available Now: In Plain Sight “Well, we got ourselves a body up here that’s connected to you. When was the last time you were up in Idaho?” Briona straightened. “Never, Sheriff. I’ve never visited the state. I don’t even know where Cuthbert is. What’s this about?” “Do you know a Kelsey Jackson?” Briona’s whole world stopped, and her body grew chilled despite the heat in her house. Oh glory. What happened to you, Kelsey? She took a deep breath. “Yes, I knew a Kelsey Jackson. What’s this about?” “Ms. Jackson was found dead at the Pilot Truck Stop out on Highway 11. Looks like an accidental overdose, but the ME will have to confirm after the autopsy.” He cleared his throat. “I’m very sorry for your loss.” “Uh, yeah, thanks.” Briona shook her head, trying to get her thoughts in order. She always felt sorry for the surviving friends and family of victims, but she’d never been on the other side of the table. “What was your connection to Ms. Jackson?” She heard the cop’s voice on the other end of the phone, and she dragged her focus back from the grief threatening to suck her down. “We were old friends and roommates for a while, Sheriff. Why?” “Well, she had very little on her other than her clothes, her purse, a backpack, and stone circle necklace on a leather thong. But in her wallet was a note that said you should be contacted if anything happened to her.” Briona blinked. “She had a note, in her wallet, with my name on it?” “Yup. It says, and I quote, ‘If anything happens to me, call Sheriff Briona Maverick, and tell her I’m sorry. Everything I have goes to her.’ That mean anything to you, Sheriff?” “No. I haven’t seen Kelsey in the six years since she left.” Briona hoped her voice didn’t sound anything but confused. Gluten-Free Scalloped Corn https://youtu.be/sK8kzbkO2Dg 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 oil1 1/2 Tbsp gluten-free 1:1 baking flour1 cup milk2 cups cooked or canned corn1 Tbsp sugar1/2 tsp salt2 eggs, beaten1/8 tsp pepperPinch 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.