Christina Hollis: A Little Bit of Peace and Quiet...

Fresh from the Garden

Lockdown has eased slightly here in England, but I'm in no hurry to get back into the human race. All the reports of prejudice, riots, pandemic, and financial problems makes life beyond home seem uncertain. The events of the past few months have changed life forever. Both my OH and son have health problems, so rather than put them at risk I've only left the house (apart from walking the dog around the wood) three times since March 18th. Here are a few things that have saved my sanity...

Gardening:
Luckily I had bought all my seeds before lockdown, so I had plenty of sowing and planting to distract me from not being able to leave the house and garden. 

This spring we had a lot of dry, sunny weather so in places, I've even managed to keep on top of the weeds. One patch of undergrowth has got away from me though, so I'm now calling that The Wild Garden!

University Work:
I had four major essays to complete within a couple of weeks, so for some time I did nothing but read, make notes and edit my work. 

With deadlines hurtling toward me, the time flew by. Luckily I managed to complete everything in time, and handed in my final essay last week. 

Now all I have to do is wait for the results, while writing my dissertation...

My Best Effort So Far!

Baking:
Once I'd finished my university work for the day I felt like leaving paperwork behind and doing something crafty. During lockdown I worked on perfecting my sourdough bread. You can read how I started here, and how I progressed here. How I finally solved all my problems and produced the loaf in this photo will be the subject of my next blog at christinahollisbooks.online!

Poultry:
We lost out last ancient hen back before Christmas. After that, it was so easy to buy eggs from the supermarket it was several months before I got around to ordering some replacements. I chose Beechwood Blue Rangers, partly because I liked the name but mostly because they are supposed to lay nice brown eggs. 

The New Girls

Although there's no nutritional difference between white, tinted and brown eggs, I think dark ones look nicer, so shell colour is my chief criterion when it comes to poultry. 

The new birds arrived on the 18th May, and we got our first beautiful white egg on 3rd June. We've had a further twenty-three eggs from them since then, and not one has had the merest speckling of brown!

Christina Hollis writes contemporary fiction starring complex men and independent women. She has written more than twenty novels, sold nearly three million books, and her work has been translated into twenty different languages. When she isn’t writing, Christina is cooking, walking her dog, or gardening.

Catch up with her at https://christinahollisbooks.online, on Twitter, Facebook, and see a full list of her published books at christinahollis.com

Nicole Locke - A Medieval Feast...Sort Of.

My latest release, The Knight's Scarred Maiden, involves the heroine, Helissent, who is obsessed with cooking and baking. To understand her, I tried some of her recipes. Today, I'd like to share the Medieval Feast I, and my cousin, made (under no circumstances do I recommend trying this alone).
 
For the guests (I actually invited people over--or should I say: people actually came!), we made:

Fish with Sauce Verte

Roast Chicken with Peynreguson (raisin paste)
Fennel Soup
Rastons Bread (an egg bread, that is twice baked)
Dessert of Chardewardon (pear sauce) and Herbed Fritters

So how did it turn out?

The Sauce Verte (parsley, mint, betony, pellitory, and bread soaked in vinegar) tasted like vinegar and herbs. To save the day, my cousin added mayonnaise. It was yummy.

The Peynreguson (raisins, pepper, ginger, breadcrumbs, white wine), was ugly before and after it was cooked, but it was delicious with chicken. When I wasn’t looking my cousin added butter and champagne...as you do.

Then there was the fennel soup (water, fennel, and onions). It tasted like water, fennel, and onions. Asiago cheese was added to that.

Raston’s bread fascinated me because after the first bake, you’re required to slice off the top, scoop out the middle, saturate that in butter, put it back in, and reassemble it to bake again. I didn’t know how this would work without falling apart when you cut it. Guess what? It fell apart when I cut it. But at no time did the extremely buttered bread not taste good.

There was the delicious Chardewardon pear sauce that was supposed to be a burgundy broth with a jewel-like clarity. It looked and tasted liked spiced applesauce and the kids ate it all.

 

As for the Herbed Fritters. Out of everything, I doubted these the most. Flour, water, salt, herbs (thyme, sorrel, parsley, marjoram), fry, and slather with honey.  I was concerned the herbs would make it taste soapy. But I was wrong. The little dough balls could have handled a lot more herbs, and they were devoured by the pickiest eater.  

Will I do it again? Yes, but I won’t tell my family what they’re eating next time. Using the word Medieval made the children suspicious.

More importantly, did it give me a good idea of what Helissent shared with the hero Rhain in the story? Maybe. But I suspect she is a better cook than me….

 

You can read my other misadventures on different recipes on the Harlequin Blog May 25, June 2^nd and June 13th. http://harlequinblog.com. I've also shared recipes on my website. http://nicolelocke.com

Nicole

Nicole Locke is the author of Harlequin Lovers and Legends series. For more information about her and her writing, check out her website and follow her on Facebook, Twitter, Google+ and Pinterest.



 

Isabel Sharpe: Romancing the Scone

My husband and I just returned from an idyllic trip to Ireland.  I expected the green fields and sheep, but was totally unprepared for the remarkable drama of the western coast and the welcoming charm of the people.  We fell utterly in love with the place—and with having a pint in a pub before dinner every night.

So many favorite moments, but one of the best was on a mid-morning drive (on the left!) on a twisty narrow road around the tip of the Dingle Peninsula, roaring ocean on one side, mountains on the other.  We passed an ancient stone house with a sign, "Home Baking."  The day was damp and cold and we were hungry, so we stopped.  Inside, a low-ceilinged room with two tables and a couple of easy chairs in front of a lovely fire.  The owners, an elderly couple, served us excellent tea and just-baked scones.  We sat there, warm and cozy, feeling part of something foreign and very, very old.  And then, blaring from the kitchen, Neil Young's Southern Man.  A small world after all.

The sad truth is, after such an enchanting time . . . we had to come home.  Thirty-three degrees here in Wisconsin the day we landed, April 15.  We wanted nothing more than to climb back on the plane and return to the bed and breakfast that served scones, brown bread with butter and jam, fresh orange juice, assorted fruits, yoghurt, muesli, amazing cheeses and then an enormous hot breakfast.

Back home, in a somewhat crazed effort to keep the magic going, I scoured the Internet for brown bread recipes and made a worthy version.  I baked scones.  I made muesli, beef and Guinness stew and a dessert called Eton Mess (here I’d like to point out that as of this writing, we have been back for only four days.  I was obsessed).

However, by last night, inevitably, the trip’s magic had faded into all we had to do and catch up on and be responsible for here in our real lives.  Ewww!  So this morning I put down placemats, China and silver, and arranged the leftover scones, muesli, yoghurt and fruit onto and into elegant serving pieces.  I offered our orange juice from a small crystal pitcher and milk from a china one.  My tea and my husband’s coffee I poured out into proper tea cups.  With saucers.

And you know what?  In spite of seven thousand extra dishes to wash afterward (where was that B&B staff?), it was a really lovely escape back into fantasy.  We made a pact to remind ourselves that it only takes a little extra effort to transform the ordinary routine into something more special.  A good lesson learned.  Think how many more there must be!  Clearly we need to visit several more countries to search them out.

If anyone would like the recipe for scones and/or brown bread, please let me know!  And I would love to hear how you keep your lives from sinking too far into the ordinary.  My favorite response gets a copy of my April Harlequin Blaze, Nothing to Hide.

Cheers and happy travels, armchair or otherwise,

Isabel
www.IsabelSharpe.com

*** Isabel's winner is Renee! Please email totebag@authorsoundrelations.com with your mailing info.***