In summer, I like my reading fast and cheap and dirty. Do my own books fit the bill? Hmmm, I guess we'll see. Because this month, I'm on sale, dirt cheap. The You I Never Knew and Passing Through Paradise are near and dear to my heart because they’re my first full-length books with a contemporary setting, and they rocketed my writing off into new directions. The original publisher, Warner Books, has changed hands. Now held by a French company, Hachette, the imprint is called Grand Central Publishing or GCP. What’s remained steady is the readership. My agent calls these “iconic” books, meaning they define a certain type of story with broad appeal. Boy, I hope so. The books are back in stores at a special price—$4.99. And in Target, they’ll be just $3.99 the week July 14. At Sam’s Club, they’ll be part of a 3-for $10 promo. [Scary thought: My novels will cost less than a gallon of gas.] Grand Central Publishing has a fun new web site—check it out here. There’s a bio and a couple of articles here. Also this month, you’ll see a new edition of the anthology That Summer Place with novellas by Debbie Macomber, Jill Barnett and me. All this good reading! [Thanks to the ultra-clever Celeste Faurie of Writerspace for the peeling cover art.]
Recipe time! Rosemary Olive Oil Cake — you'll love the subtle flavors in this. Perfect to nibble on while reading in the hammock.
2 cups sugar
1-1/2 cups extra-virgin olive oil
1-1/2 cups milk
1/4 cup triple sec, Cointreau or Grand Marnier
1/4 cup frozen orange juice concentrate
3 teaspoons lemon zest
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder1 teaspoon salt
1/2 cup orange or lemon marmalade
Rosemary sprigs and powdered sugar, for garnish Preheat oven to 350 degrees F. Oil and flour a bundt pan.
Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.
Causes Susan Wiggs Supports
Bainbridge Island Library, Field's End, West Sound Wildlife Shelter, Bainbridge Island Land Trust, The Authors Guild