Jet lag has struck. It’s five in the morning and I’m wide, wide, awake while the rest of the household slumbers. I can’t even convince a cat to keep me company.
So what am I doing? I’m baking.
After two exciting weeks away with writing friends visiting New York City for the Romance Writers of America convention and then up to Boston for Independence Day, my head is buzzing with plot points for new novels; with characters jostling for their chance to be born as people on paper. But I’m baking. I’ve relished the chance to eat out for breakfast, lunch and dinner every day. Matzo ball soup and cheesecake in New York. Clam chowder and lobster
in Boston. Steak in Dallas, Texas, on an unscheduled stop-over. Room service burgers with sweet potato fries. Ah, the delight of no food to prepare, no dishes to wash.
So here I am in the kitchen making three types of muffins. Black & White Choc Chip. Peach and Walnut. Rhubarb Crumble. (See above for the rhubarb ones.) My teenage daughter and her friends are asleep upstairs, and I’m anticipating their delight when they follow their noses downstairs to the kitchen. Because toward the end of the trip my thoughts kept turning to my family, my animals, my garden—and the pleasure I get from cooking. I missed it. Okay, talk to me again in a few weeks when I’m back in the daily grind of meals-on-the-table and you might hear a different stress-screamed story. But right now I’m happy with that apron tied around my waist, using a recipe from my head and a wooden spoon to stir my gladness at being home into the muffin mix. And thinking about my characters who cook.
After two exciting weeks away with writing friends visiting New York City for the Romance Writers of America convention and then up to Boston for Independence Day, my head is buzzing with plot points for new novels; with characters jostling for their chance to be born as people on paper. But I’m baking. I’ve relished the chance to eat out for breakfast, lunch and dinner every day. Matzo ball soup and cheesecake in New York. Clam chowder and lobster
So here I am in the kitchen making three types of muffins. Black & White Choc Chip. Peach and Walnut. Rhubarb Crumble. (See above for the rhubarb ones.) My teenage daughter and her friends are asleep upstairs, and I’m anticipating their delight when they follow their noses downstairs to the kitchen. Because toward the end of the trip my thoughts kept turning to my family, my animals, my garden—and the pleasure I get from cooking. I missed it. Okay, talk to me again in a few weeks when I’m back in the daily grind of meals-on-the-table and you might hear a different stress-screamed story. But right now I’m happy with that apron tied around my waist, using a recipe from my head and a wooden spoon to stir my gladness at being home into the muffin mix. And thinking about my characters who cook.
PS. Why did I bother with putting fruit in the muffins? The rhubarb I picked from the garden (pic above) and stewed with vanilla bean and cinnamon quill? Of course the kids only wanted the chocolate ones! When will I learn? But yes, my daughter was pleased to wake, smell something wonderful wafting upstairs from the kitchen and be glad her mother was home. (And my husband
was only too happy to polish off the peach and the rhubarb muffins.)
was only too happy to polish off the peach and the rhubarb muffins.)Is there something or someone you’re glad to get back to when your vacation is over? Please leave a comment for a chance to win a signed trade paperback copy of either of my novels HOME IS WHERE THE BARK IS or LOVE IS A FOUR-LEGGED WORD (there’s lots of muffin baking going on in that book!) and include your email address and which book you would prefer if you want to be in the draw.


















