This wall plaque pretty much sums up my writing life, except for the 5 minutes part. I spend a lot of time in the early 19th century and I’m often reluctant to leave.
Like a lot of people I love the works of Jane Austen, and Colin Firth as Mr. Darcy is a feast for my eyes. But I’d never attempt to replicate her work as some have done recently. I’d rather create my own.
My brand of regency romance is, I hope, a little bit funny and a whole lot exciting. I write erotic regency romance because I want the readers to experience the whole relationship between my couple: emotional and physical.
My first published novella, One Wicked Night, has been really well received. Some very kind person nominated my story in the Authors After Dark Bookie Awards this year and I’m beyond thrilled at the honor.
What you might not know about me …
* I live on the east coast of Australia, 2 hours north of Sydney with views of Lake Macquarie (largest saltwater lake in the southern hemisphere) from my house windows.
* I’m a geek girl, techno head, and slightly obsessed with learning new things.
* I hate watching the news, they never say anything good anyway, and love old books, houses and antique furniture.
* I frequently wish I lived closer to my crit partners because my common threat is ‘don’t make me come over there’. It’s starting to feel like an empty threat since they all live in the USA. LOL
* If I ever won a large enough Lottery, I’d pack up my family and move us to England for six months to a year to explore everything I only get to read about.
Because you’ve read this far …
I feel I should offer up something naughty. I do hold the title Lady Wicked, you know. And since I have a sweet tooth too I have no qualms about corrupting everyone else so here is my recipe for:
Cherry Ripe Slice
This recipe was my very first cooking success. Be prepared to get a wee bit sticky and to fight off refrigerator raiders! It’s to die for….
Base:
5 ounce (250g) packet of plain sweet biscuits – crushed (Morning Coffee)
4 ounces (125g) unsalted butter, melted
Combine crushed biscuits with melted butter until mixture is sticky.
Press mix evenly over the base of a Lamington tin (20cm x 30cm) and refrigerate.
Filling:
5 ounces (250g) desiccated coconut
6 ounces (185g) vegetable shortening (Copha)
3 ounces (100g) packet of red glace cherries
12 ounce (395g) sweetened condensed milk
Red or pink food coloring
1. In a large mixing bowl, combine coconut and melted vegetable shortening.
2. Add chopped cherries and condensed milk
3. Mix well and add small drops of food coloring until mix is light pink in color
4. Carefully pour over chilled base, and spread evenly over. Refrigerate.
Topping:
6 ounces (200g) block of dark cooking chocolate
Melt dark cooking chocolate slowly over a pan of hot water and then pour over top of cherry mix. Refrigerate well before cutting into small squares to serve.
(all text within brackets is for Australian readers)
