Welcome to Secret Recipes. As you all know, the authors you love know how to cook up some amazing romances. But, did you know that most of us also love to cook, bake and grill? Sometimes our characters even request that we make something they like just so we can share it with you, the readers. This is the place for you to find all of those recipes. So come on in and share a bite to eat with your favorite authors. Let’s get cookin’!
Kicking off our workweek is M.S. Spencer and she has an incredibly delicious recipe to share with you. Please welcome her and check out her book, Lapses of Memory:
Lapses of Memory is a novel in which two romances intertwine as a mother recounts her life-long love affair while her daughter juggles two lovers. The story follows the exploits of rival journalists Sydney Bellek and Elian Davies as they travel the globe reporting on world catastrophes. In one encounter they find themselves embroiled in the revolution in Iran. A few years later, attempting to scoop each other on the Lebanese Civil War, they’re kidnapped and only barely escape.
Their love is reignited each time they meet, but in the long years following each encounter Sydney forgets him. For his part, Elian knows from the age of seven that they are meant for each other. Only after surviving wars, revolutions, and years of separation does she realize what he means to her, but in a twist of fate it is now Elian who no longer recognizes her. Will he regain his memory and remember her or will their new love be enough to replace the old one?
Sydney and Elian spend quite a bit of time in the Middle East, as did I in my younger days (Syria, Lebanon, Iran, Morocco, Turkey, Egypt). The food of the region is among the best in the world—fresh vegetables, juicy crisp lamb, perfectly cooked rice. While held hostage in a Lebanese camp our hero and heroine manage to enjoy some fabulous food. Here’s one of the dishes they savored.
2 ½ cups chopped flat leaf (Italian) parsley
¼ to ½ cup chopped fresh mint
3/4 cup fresh lemon juice
Wash bulgur twice in cold water, draining each time. Place in large bowl, add ½ cup of the lemon juice and water to cover. Let soak 15 minutes, then squeeze liquid out (using your hands is easiest). Add bulgur to vegetables, salt and pepper, and toss. When ready to serve, line a large salad bowl with the romaine leaves (they will be used to scoop up the tabbouleh). Toss the salad with the rest of the lemon juice and the olive oil and mound in the center.
Secret Cravings Publishing (2013)
eBook (70,000 words); Print (243 pp)
Romance, Action/Adventure, M/F, 3 flames
Although she has lived or traveled in every continent except Antarctica and Australia (bucket list), M. S. Spencer has spent the last thirty years mostly in Washington, D.C. as a librarian, Congressional staff assistant, speechwriter, editor, birdwatcher, kayaker, policy wonk, non-profit director and parent. Blessed with two fabulous grown children, she has published eight romantic suspense/mystery novels. In an excess of optimism, she has recently heaved the entire ho to Florida with a detour to Maine, leaving behind the cherry blossoms, the monuments, and the political hacks.
She’d love to hear from you!
Thank you so very much for visiting and sharing with us, M.S. I can’t wait to try this! I hope you’ll stop back soon 🙂
Readers: As always, please stop back and let us know how your recipes turn out, if you liked them or not. And if you’d like to send in a recipe of your own, please email me at: madisonsevier (at)yahoo(dot)com
Have a great week everyone and stop back soon 🙂