About Karyn Good

I grew up on a farm in the middle of Canada's breadbasket. Under the canopy of crisp blue prairie skies I read books. Lots and lots of books. Occasionally, I picked up a pen and paper or tapped out a few meagre pages of a story on a keyboard and dreamed of becoming a writer when I grew up. One day the inevitable happened and I knew without question the time was right. What to write was never the issue - romance and the gut wrenching journey towards forever.

Kitchen Renovations are Complete!

Posted on November 22, 2012 by Karyn Good

We took the plunge and renovated our kitchen this summer. Our old kitchen was dated, having been around since the ’70’s, and not very user friendly. So, we fixed it. Having never undertaken a major renovation before (it turned into more of a whole main floor update), I learned a few things.

Renovations are not fun while you’re living through them, but when you see everything come together the memory of months of disorder magically disappear and you start to wonder what the rest of the house would look like with a little TLC.

I have been a stay-at-home Mom for nineteen years. I spend large parts of my day in the house. It’s very weird to have people who don’t live here coming and going. And what do you do when they’re coming and going all day every day? When you can’t do the things you normally do every day? Like write, or cook or generally putz around? You thank your lucky stars these renovations happened during the summer months. Much easier to be outside somewhere. Any place other than your house. Which is under seige.

We were right to hire a contractor to manage the project. I’m the kind of person who is happy when people like me. This way it wasn’t my job to harass the tradespeople. It was someone else’s. We just stayed out of their way. Someone else was tasked with dealing with the problems. It’s the only way to go.

If you are thinking about getting rid of the dated dirty popcorn stipple on your ceiling? Do it. Even though that was the part of the process that caused the most disruption and proved costly it was so worth it. Do it. You will love the results. I promise.

Before

During

After

We love it and that makes the whole experience worth it. It’s open and airy and light. The window coverings are ordered and next we’ll need to start thinking about more artwork for the walls. Then sometime down the road we’ll have to tackle the second floor…

Love renovations? Hate ’em? Have some on the go?

Sultry Suspense Showcase

Posted on November 21, 2012 by Karyn Good

I’m guest blogging about why I love romantic suspense at Guilty Pleasures Book Reviews! There’s a chance to win a copy of Backlash.

“Everyone Deserves a Guilty Pleasure. Reviews by every day women, for every day women.”

Tuesday’s Table Welcomes Author Vonnie Davis

Posted on November 20, 2012 by Karyn Good

Thank you so much for visiting today, Vonnie! What a wonderful glimpse of Paris you’ve given us.

Karyn, thanks for hosting me today. I’ve been looking forward to our visit, so I could talk about food found in my favorite city. I often say that Paris is a feast for the senses. The beauty of the architecture, the smell of freshly baked breads, the hiss of espresso machines and popping of champagne corks, and the rich taste of French food. They do have a love affair with butter…and wine…and cheeses.

One of our favorite markets is along rue Moufftard on the Left Bank. Vendors set up their tables, artfully displaying their fresh fares early in the morning. By two o’clock in the afternoon, they are gone and the street is swept clean. French women with a net bag or a canvas shopping bag make their rounds. With small kitchens and refrigerators that often fit under the counters, storage room is next to nil.

Along with outside vendors, there are little shops barely larger than one’s bedroom here in the States. When you enter these butcher shops, bakeries, cheese stores, florists, wine shops and seafood stores, you are greeted with a lyrical, “Bonjour, Monsieurs, Madames.”

For a great bowl of French Onion Soup, or oignon soupe, we often go to Café Séverin on Boulevard Saint Michel. The restaurant is across the street from Place Saint Michel with a large statue and fountain, a meeting place for Sorbonne students. We often sit there for hours, writing and watching passersby.

Unlike in America, where you are expected to move on once you eat, in Paris the price of a cup of coffee entitles you to a seat for as long as you want it. Tipping is different there, too. If the bill says the tip is included, then nothing more is left on the table. In fact, the French look down on Americans for over-tipping and consider it bourgeois, or a middle class person trying to make an impression.

Since onion soup is our favorite, I’m sharing my recipe with you today:

SOUPE À L’OIGNON.

The onions for this soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor.

1 ½ pounds or about 5 cups of thinly sliced yellow onions.

3 Tbsp. butter

1 Tbsp. cooking oil (I use virgin olive oil)

Cook the onions slowly in the butter and oil in a heavy-bottomed, 4-quart covered saucepan for 15 minutes, using low heat. Uncover, raise heat to moderate/medium and stir in a teaspoon of salt and ¼ teaspoon of sugar, which helps the onions to brown. Cook for 30-40 minutes, stirring frequently until the onions have turned a deep, golden brown.

Sprinkle in 3 Tablespoons of flour and stir for 3 minutes. Turn off heat.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart water and 1 quart of beef stock.

½ cup dry white wine or dry white vermouth

Salt and pepper to taste

Pinch of parsley

Blend the boiling liquid into the pan of browned onions. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes, stirring occasionally. Set aside uncovered until ready to serve. Then reheat to simmer.

3 Tbsp. cognac (optional, I’ve found)

Rounds of hard-toasted French bread

2 Cups grated Swiss cheese

Just before serving, stir in the cognac. Pour into soup cups over the rounds of toasted bread. Top each bowl/soup cups with grated cheese and place under broiler for a minute or two until cheese is brown in spots. Serve right away.

I often bake a roast the day before to get some of the broth. I also save a few slices of roast beef and cut it into tiny pieces while onions are cooking. I add the beef after adding the broth to produce a heartier soup.

I’d like to share some information about my recently released romantic suspense set in Paris. Writing it was fun since it gave me a chance to visit so many of our haunts while visiting there. Here’s the back cover blurb:

Gwen,

You won’t believe this email. I’m sitting in a French safe house, eating caviar and drinking champagne with a handsome government agent, Niko Reynard. He’s wearing nothing but silk pajama bottoms and mega doses of sex appeal. I’m in big trouble, little sister. He’s kissed me several times and given me a foot massage that nearly caused spontaneous combustion. I’m feeling strangely virginal compared to the sexual prowess this thirty-year-old man exudes.

When I came to Paris for a bit of adventure, I never imagined I’d foil a bombing attempt, karate-kick two men, and run from terrorists while wearing a new pair of stilettos. I’ve met a German musician, a gay poet from Australia, and the most delightful older French woman.

Don’t worry. I’m safe–the jury’s still out on yummy Niko, though. The more champagne I drink, the less reserved I feel. What an unforgettable fortieth birthday!

Alyson

View the Book Trailer: http://bit.ly/MonaTrailer

BUY LINKS:

THE WILD ROSE PRESS (digital) — http://bit.ly/MonaLisaDigital

THE WILD ROSE PRESS (paperback) — http://bit.ly/MonaLisasRoom

AMAZON (paperback) — http://amzn.to/QQZGyD

AMAZON (eBook) — http://bit.ly/MonaLisasRoomeBook

FIND ME ONLINE AT http://www.vonniedavis.com

I, too, have a love affair with butter, wine and cheese. But I’ll happily settle for Niko and reading Mona Lisa’s Room. And I’ll remember to take my time as well as sip, and savor as I do!

Nanny McMuse

Posted on November 15, 2012 by Karyn Good

I’m always intrigued over discussions about creative muses. The names, the personalities, the sense of their effectiveness or the absence of them. I think it’s largely due to the sense that my own muse plays a more background role. I received a present from my sister some years ago, a miniature sculpture of a smallish doll with short strands of thread and yarn sparking out of her head. My sister said the strands represented ideas. She doesn’t have a name but I’ve always loved the notion of her and she sits patiently on my desk ever ready to encourage ideas. A symbol of creativity.

A comfort.

A guiding spirit or a source of inspiration according The Free Dictionary.com. I don’t think of my muse as in attendance or absent, but simply a lurking spirit with those ideas sparking out of her head, smiling, never naughty but always engaging. At least, that’s what comes to mind when I think of her at all.

Until I watched the movie Nanny McPhee. It struck me that she was a perfect representation of a creative muse.

“There is something you should understand about the way I work: When you need me, but do not want me, then I will stay. When you want me, but no longer need me, then I have to go.” Nanny McPhee

There when you need her, reminding you of the necessity to keep writing no matter how hard times are but ready to back off and let you be your creative self when the juices are flowing. With her looks representing a troubled soul when times are tough, but softening as the person’s spirit eases and finds its way.

Muses are as individual and unique as the people that claim them. They have a will of their own. They plot, motivate, and inspire be they corporeal or ethereal. Whatever works.

What’s your idea of Muse? What do you think of mine?

Tuesday Table Welcomes Author Debra St. John

Posted on November 13, 2012 by Karyn Good

Welcome Debra! It’s wonderful to have you hear talking about Thanksgiving and sharing a wonderful recipe from your upcoming holiday release, An Unexpected Blessing.

While I was growing up, we always hosted Thanksgiving at our house. I think that’s why it’s my favorite holiday. There’s nothing better than waking up to the smell of succulent turkey in the oven.

One of the best parts of getting ready was setting the table. Usually we had a crowd of at least twenty, so that meant putting all of the leaves in the dining room table, plus adding additional tables at the end. The little card table at the way end was always the “kids’ table”. Eventually each of the older cousins made it to the “big people” table. Until they had kids of their own and wound up right back at the end. All told the extended table stretched out of the dining room, through the archway, and into the living room. Chairs were gathered from all over the house: dining, kitchen, folding, and sometimes even patio. Fancy white linen table cloths (freshly ironed) gave everything a uniform look.

I still remember how exciting it was to get out the cozies with Mom’s good china. Each plate was carefully removed from the stack and placed in precisely the right spot on the table. Serving dishes went in the middle, waiting to be filled with creamy mashed potatoes, sweet corn, gravy, and homemade stuffing. Next came the good silverware. Each utensil had its own stack in the padded compartment of the brown chest. Place cards were the final touch so everyone knew where to sit.

Just as exciting was waiting by the window waiting for all of the grandmas, aunts, uncles, and cousins to arrive. A flurry of hugs and kisses greeted each new arrival. While the relatives enjoyed appetizers, snacks, and drinks in the family room, Mom, my sister, and I (and usually a grandma or an aunt or two) put the final touches on the meal in the kitchen. Eating the ‘schnibbles’ as the turkey was carved was the best part. We’d load up the table with the enticing dishes, and then finally announce that dinner was ready. Everyone scurried to find their spots. After plates were filled and the prayer recited, we dug in. Chatter and laughter provided the backdrop as oodles of food was consumed, until one of the uncles would toss down his napkin and say, “I’m so full I can’t eat another bite.” Groans of agreement always echoed the sentiment.

And then we served dessert. And of course everyone ate it.

Those days are long gone. Not only are the cousins all grown, but their kids are all grown too. The grandmas have passed. Mom and Dad are snowbirds and spend the holiday in Florida. But the memories will live on forever in our hearts. This year my hubby and I are hosting Thanksgiving at our house for the first time. It will be a small affair. Just us, our sisters, and his parents. But I can’t wait.

So of course it wasn’t a huge stretch at all to write a story focusing on Thanksgiving. An Unexpected Blessing is coming November 21 and incorporates all the best things about the day.

Single Mom Katy Roth thinks life can’t get any worse. In the past six months she’s been let go at work, had to move back home with her parents, and found out her ex is cutting his child support payment. As Thanksgiving approaches, she finds little to be thankful for in a life that is quickly spinning out of control.

Joe Mason is the town’s bad boy. Literally. He’s just returned from a four year stint in prison. He wants nothing more than to put the past behind him and get on with his life. He’s had a secret crush on Katy since grade school, but when Katy’s parents hire him to be their handyman, she’s less than thrilled to have him around.

But soon, through her young son’s eyes, Katy discovers the good in Joe. As their feelings for one another deepen, small town gossip and prejudice threaten to ruin everything. Will Joe’s past come between them, or will they be able to get beyond it and hold onto a love neither expected?

And a recipe from the book:

Kyle’s Favorite Pumpkin Cookies

Ingredients:

1 c brown sugar

1 c cooked or canned pumpkin

½ c oil

1 t vanilla

2 c flour

1 t baking soda

1 t baking powder

½ t salt

½ t cinnamon

½ t nutmeg

½ t ginger

1½ – 2 c chocolate chips*

Directions:

Beat sugar, pumpkin, oil, and vanilla. Sift together remaining dry ingredients. Add to pumpkin mix and stir until smooth. Add chocolate chips. Drop by spoonfuls on greased baking sheet. Bake at 350 for 12-15 minutes.

*Can substitute raisins and/or chopped nuts if preferred.

Bio: Debra St.John writes spicy romance with sexy heroes and spunky heroines for The Wild Rose Press. An Unexpected Blessing is her fifth release. Although she’s a country girl at heart, she lives in a suburb of Chicago with her husband, who is her real life hero. You can find her at www.debrastjohnromance.com or blogging at http://acmeauthorslink.blogspot.com, http://heroineswithhearts.blogspot.com, or www.authorsbymoonlight.com.

Thanks so much for guest blogging today, Debra. I’m more than willing to read a book that combines romance and recipes! What’s the largest gathering you’ve hosted? Feel free to share a Thanksgiving tale.

Fifty Shades of Success

Posted on November 9, 2012 by Karyn Good

As a romance writer I’m thrilled when readers outside of my genre give it a try. I’m especially thrilled, of course, when they’re surprised by how much they enjoy it. I’m continually surprised by friends who have never before considered reading a romance have read Fifty Shades of Grey. I remember reading at one point that E.L. James sells two books every second. Or did, perhaps that was during the height of the consumer rush. All I can say is, wow! Call me crazy but I’m pretty sure that classifies as a success story.

I won’t bother to explain who E.L. James is or what her Fifty Shades books are about. I can’t imagine anyone not knowing. What interests me is why readers who’ve never ventured into the erotic or erotic romance genre flocked to stores and catapulted her and her stories into the spotlight.

I’m not going to comment on the quality of the writing. E.L. James has sold a gazillion books, I’ve sold…less than that amount. And who am I to say what the well-written word looks like. I’m still trying to figure it out for myself. I will say there were parts I loved and some I loved less. That’s generally the way it works when I read most books. I’m one of those readers who likes to read the book of the moment. As a writer, I thinks it’s important to keep track of what’s selling. And why.

It’s my job as a writer, one who wants to increase her readership, to figure out what I can learn from her books and the book buying climate. What is it about this story that sells books? What is it about Christain Grey and Anatasia Steele that sells books. Is it the sexual component? Curiousity? The cover? The ideal fantasy? And how much of it is marketing?

Here’s what I took away from Fifty Shades of Grey.

Memorable Characters: First and foremost characters over plot sell books. They’re the reason we love a book. In literary and genre fiction. The most carefully contrived plot fails is the characters are cardboard cutouts. Who gives a crap about the world building if the characters suck. You don’t have to like them, but you do have to feel strongly about them. If the characters are flat the story isn’t as captivating. Today’s heroes and heroines are smart. They push to survive. Contemporary characters need modern dilemmas. They may not want it all but they want it BIG. They dig deep for the courage to live big and maintain ideals.

Emotion: Emotional Rewards per Page and Reader Experience. I remember a guest blog post written for the new defunct Prairie Chicks Write Romance by a gentleman, Vince Mooney, who had studied the romance genre and gave us a look into what makes Nora Roberts’ writing so popular. It really is worth the time it takes to read the post. In romance the ending is no surprise. The appeal is in the journey. When we write we need to think in terms of reader experience and what that means on every page. Living big takes huge emotion. It takes courage, passion and commitment; success and failure; sacrifice, forgiveness and humility.

Voice: It’s what starts that coveted promotion tool known as word-of-mouth. It’s that nebulous thing that either appeals or it doesn’t. It resonates subconsciously. Voice is, of course, subjective in it’s appeal. But as with emotion so it is with voice. Go big or go home. If the author holds nothing back in terms of how she/he tells the story it shows on the page.

Of course, these three things are subjective but books with these qualities have mass market appeal as there are certain qualities that appeal to us all. Don’t get me wrong, I’m certainly not going to plant myself in my writing chair and try and churn out a story that’s only appeal is marketability. I am saying that there is inspiration to be found in other’s successes. Something to be learned from the works of others whether we liked the story or not. Objectivity is a skill we use in critiquing others pre-published works. It’s also plays a part in improving our own skills.

Do you read bestsellers? Are you influenced by the book of the moment? Do you feel writers can learn valuable insight into the publishing climate by studying bestsellers in your genre?

Tuesday’s Table: Favorite Foodie Film Moment

Posted on November 6, 2012 by Karyn Good

“I would sometimes wonder what it would be like if I just turned up at my friends’ house, where I used to have dinner once a week, with the most famous person at that time, be it Madonna or whomever. It all sprang from there. How would my friends react? Who would try and be cool? How would you get through dinner? What would they say to you afterwards?” Richard Curtis

I think one of my favorite foodie movie moments is the dinner scene from the movie Notting Hill, starring Hugh Grant and Julie Roberts. It’s also one of my favorite movies. The supporting cast of off-beat characters in this movie is an inspiration. And who won’t want to write a scene like the one in which the dinner guest with the biggest sob story wins the last brownie?

Anna Scott: Really. And, one day not long from now, my looks will go, they will discover I can’t act and I will become some sad middle-aged woman who looks a bit like someone who was famous for a while.
Max: [long pause] Nah, nice try gorgeous, but you don’t fool anyone.
William: Pathetic effort to hog the brownie.

This is the tail end of the scene. But earlier as each person around the table does their best to win the brownie we are charmed, as is Anna Scott, by the honesty and the genuine caring and concern these people have for each other. We learn a lot about each individual character during this scene as they try and cope with the inclusion of a famous person in their midst. They are all vulnerable in some way, even the one whose life seems charmed.

It’s a scene of contrasts. Anna Scott’s lifestyle compared to theirs. No room service, little sophistication. No celebrity. They fumble about trying to act normal and make a mess of it. But all the while we know she’s there by choice as she’s drawn to William and we can sense she’s envious of their close camaraderie. They draw her in by not being able to hide how ‘normal’ they are. All this over poorly cooked guinea fowl and a plate of brownies.

Contrast is a way to showcase a variety of differences. To emphasize opposites. Red and green are contrasting colors. Anna Scott and William Thacker are contrasting characters, made more memorable because of that contrast. Think Elizabeth Bennet and Mr. Darcy. Bella and Edward. Eve and Roarke. Cats and dogs.

From a writing perspective, if you can take an ordinary event like eating and turn it into a scene stealer like the Notting Hill dinner party scene was for me, it’s a good thing.

What’s your favorite foodie film moment?

A Haunted Garden Halloween Hop with Giveaways

Posted on October 26, 2012 by Karyn Good

We’re having a Haunted Garden Halloween Hop and you’re invited! Join us for a chance to win prizes, meet the authors, and have a great time!

I’m so excited. The Haunted Garden Hop, which is hosted by my fabulous publisher, The Wild Rose Press, runs from October 26th until October 31st with winners being announced on November 1st. Every stop on the hop gives you the chance to win a prize. How’s that for a Halloween treat?

Fall is a time for fabulous colors, using the oven again, and giving thanks. In my part of the world, the Canadian prairies, we’ve already celebrated Thanksgiving. Jack Frost has visited. The leaves have changed from green to glorious then been stripped from their branches by chill winds. Rakes came out and those leaves have disappeared altogether. We’ve had the first skiffs of snow fall and melt away. A brief but beautifully warm Indian Summer followed which saw temperatures climb back into t-shirt wearing weather. The last of the late field crops were harvested. Yesterday, more snow. Ah, the evolution of Autumn.

One of my favorite things about Autumn? Soup. I love soup. I love to make soup. Add a sandwich and I’m a happy camper. Making a proper sandwich takes skill, but that’s another blog post. My second favorite thing about this very short season is sweaters. I adore knit wear. So warm and cozy. It almost makes up the for advent of chilly temperatures. My third favorite thing? TV premiers. I know, right? The Vampire Diaries, Arrow (new favorite), and Once Upon a Time. Those are my shows. As you can tell, I value my entertainment and escapism. Reality need not apply.

What are your three favorite things about Autumn?

One the best things about any time of year is all the great books out there! The Wild Rose Press has some of the best. Have a great time on the hop! Be sure to continue on with your trick or treating and visit the fabulous five listed below:

http://tarahscott.tarahscott.com/

http://christineelaineblack.blogspot.ca/

http://kyannwaters.blogspot.com/

http://decadentdecisions.wordpress.com/

http://thewildrosepress.blogspot.com/

My Giveaway: An ebook copy of my romantic suspense, Backlash as well as a $10 gift certificate to The Wild Rose Press. Don’t worry, If you’ve already read Backlash I’m happy to gift it to a friend you think might enjoy it! Please leave your email address in the comment section to be entered. Good luck!

What he’s sworn to protect, she’s willing to sacrifice to save those she loves…

When dedicated teacher Lily Wheeler interrupts a vicious gang attack on one of her students, she vows it won’t happen again. But her rash interference puts her in the path of a cold-blooded killer and the constable tracking him—a man she has little reason to trust, but can never forget.

Constable Chase Porter returned to Aspen Lake to see justice done, not renew old acquaintances. But when he rescues the woman he once loved from a volatile situation, he realizes his feelings for Lily haven’t lessened over the years.

Now, the dangerous killer Chase has sworn to capture has Lily in his sights. Can Chase and Lilly learn to trust each other again before it’s too late—or will old insecurities jeopardize their future?

Tuesday’s Table with Grace Hood and Autumn Cravings

Posted on October 23, 2012 by Karyn Good

I love this time of year, and always have. Not only is it back-to-school time (I loved school when I was a child), but I have a September birthday so I equate autumn with presents. Personal greed aside, the cooler days and crisp nights are refreshing after the heat of summer. I can’t wait until it’s cold enough to dig my favourite sweaters out of storage.

My food cravings change this time of year. I wonder how much of that has been programmed, you know, that whole nature vs. nurture debate. Regardless of the cause, the effect is that I search for recipes that use apples, pumpkin, cinnamon and ginger. On the savoury side, I’m cooking a lot of root vegetables and have retired my salad spinner until spring. Supper this evening was a hash consisting of potatoes, turnips, carrots, kohlrabi, shallots and bacon. A side dish of steamed broccoli, the last few stalks from our garden, completed the plate of comfort food.

The recipe I want to share is one I always look forward to baking once the weather cools. It’s one of my all-time favourite cookies, second only to the half-dozen types of holiday cookies I bake every December. Can you tell I like to bake?

Iced Pumpkin Cookies (adapted from Allrecipes)

2 ½ cups all-purpose flour 1 cup canned pumpkin puree

1 teaspoon baking powder 1 egg

1 teaspoon baking soda 1 teaspoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves 3 cups icing sugar

¼ teaspoon ground ginger 5 tablespoons milk (+/- )

½ teaspoon salt 2 tablespoons melted butter

½ cup butter, softened 1 teaspoon vanilla extract

1 ½ cups white sugar

Preheat oven to 350 degrees F (175 C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ground ginger and salt. Set aside.
In bowl of mixer, cream together the ½ cup butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla, and beat until creamy. Mix in dry ingredients. Drop by tablespoonfuls on cookie sheet (I line my cookie sheets with parchment paper).
Bake for 15 – 20 minutes (my oven takes 17 minutes) until bottom of cookie is golden. Cool on sheet for a few minutes, then transfer to cooling rack to cool completely.
To make icing, combine icing sugar, melted butter, vanilla and enough milk to achieve smooth, fluffy consistency. Spread on completely cooled cookies.

Notice that this recipe leaves half a can of pumpkin puree left over. Perfect for making another batch of these cookies, because you may find these tend to disappear.

Career-minded Lara doesn’t find forty all that fabulous. Her carefully plotted path to success is on target and she isn’t about to let romance derail her. Except the hot, new advertising whiz steers her libido into overdrive.

Ryan lives to shake companies up and do whatever it takes to meet his goals. But the saucy affirmation-chanting minx challenging him awakens a more carnal desire.

A battle of wills may be what she wants, but he intends to push her boundaries until her inhibitions come undone.

Coming Undone – The Wild Rose Press – Amazon – Barnes and Noble

Grace Hood has been creating adventures for her imaginary friends since childhood. As soon as she discovered, and devoured, her grandmother’s stash of medical romance novels, all plots had to lead to a happily-ever-after.

Grace writes full time, concentrating on sexy, steamy contemporary romance, hot paranormal romance, and spicy historical romance.

Born and raised in Nova Scotia, Grace now lives in Maine with her dear husband, two teenagers, two cats, one budgie, one surviving gold fish, and six hens. When she’s not torturing her heroes and heroines, she can be found either in her kitchen whipping up something chocolate, or in her yard chasing the chickens out of the garden.

Find more about Grace Hood and her books at her website.

Tuesday’s Table: Mimi Barbour’s Cranberry Shortbread Cookies

Posted on October 16, 2012 by Karyn Good

Thank you so much for inviting me to be on your blog, Karyn. I’m really happy to share my story and cookie recipe with your readers.

Author of The Vicarage Bench Series, Angels with Attitude Series, and a hot, new romantic suspense series called Vegas. Mimi Barbour lives on Vancouver Island and writes her romances with tongue in cheek and a mad glint in her eye. “If I can steal a book lover’s attention away from their every-day grind, absorb them into a love story, and make them care about the ending, then I’ve done my job.”

I once won a cookie contest with my Cranberry Shortbread Cookies.

I had decided to enter into the Chatelaine contest, because my recipe had such a great history that I thought to share it with the readers. To my astonished delight, my cookies were picked, if I remember correctly, as winner #3. I still have the coffee pot, blender and various baking ware as proof.

All 10 winners were printed in the Chatelaine magazine for the entire world to see, and I’ll admit to walking around with a puffed up chest for a few days. Now that I remember, I do believe it was the first time I’d ever seen anything I wrote in print!

The story goes that as a new bride, I had moved to northern Canada, to a place called Stewart, B.C. It was within a few miles of the Alaska border so it was pretty isolated. In those days (and unfortunately still today) the best meal I could produce was a killer peanut-butter and banana sandwich. Needless to say, my husband is our chef and has been since the beginning. My little contribution to our meals is the dessert.

Understandable, as a new bride, I had very few recipes and the holiday season was approaching. So at a bingo game with some other ladies I lamented my terrible lack. An older Scottish woman, who I thought a real sweetheart, said, “Lassie, I will give you a true Scottish shortbread recipe handed down from my mother and hers before her. I’ve kept this to myself for that many years, but I like you. Since you’re a new bride, I’ll share.”

So saying, she took a napkin from the table and wrote her shortbread recipe on it. I quickly rewrote it once I got home and have used the basis of this recipe for many others

The variety that won the contest has ½ cup of dried cranberries and ½ cup of pecan pieces added.

To this day, I get so many compliments on my wonderful cookies that it truly isn’t Christmas for my family without a plateful of these decorating the table.

**A sequel to this story is that the woman’s daughter, who was a young girl back then, called me a few weeks after reading the magazine. She asked me if these were her mother’s cookies. When I said yes she laughed and told me that many years ago her mother had slowly faded with Alzheimer’s without ever having written her precious recipe down. By the time her daughter’s had realized they had no copies, she couldn’t help them. Now they were finally able to have the cookies they had grown up eating.