Hi readers, Today's book is Take Me, Cowboy by Maisey Yates. If you would like to read yesterday's' post go here and there is a giveaway for that book too.
Q&A from author:
13. What are you working on next? Right now I'm working on finishing up edits for Tough Luck Hero, and upcoming book in my Copper Ridge series.
Happily, berry pie really is the official food of Copper Ridge (that and sweet potato fries!) So, for Chase and Anna’s book, Take Me, Cowboy, I’m bringing back my mom’s BEST EVER BLACKBERRY PIE recipe.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours. (Or cut into it and take your chances…that’s what I do!)
For more information and to buy this book go here on Amazon.
Enter below to win a copy of this book:
- How did you first get started writing romance? I had always fiddled around with writing, but didn't know what I wanted to write until I picked up my first Harlequin Presents. That was when it clicked for me. So really, I started writing romance almost as soon as I started reading it. I fell in love, and that was it.
- If you could be any villain from your favorite novel, who would you choose and why? I think I would have to be Narcissa Malfoy, from Harry Potter. Just because she has awesome hair and I have a thing for Lucius. (Well, as played by Jason Isaacs)
- Out of all the books you’ve read, which one would you turn into a book to film adaptation, (if it has not been done before)? That's a hard one. I'm going to have to go with Megan Crane's Edge of Obsession. I love the world that she's created in that series, and I would really enjoy a chance to see these dystopian Vikings on screen.
- List five adjectives to describe yourself.
Caffeinated. Busy. Creative. Hungry (typically). Bad dancer.
7. What’s your favorite place for inspiration? I get inspiration from everywhere. Music, the view, good weather, bad weather. That's the great thing about writing. If you really look around, and listen, inspiration is everywhere.
8. Do you have one thing that can completely distract you while writing? My virtual social life. I have a few friends that I text way too often. And I can get involved in a conversation and forget that I'm supposed to be on task.
9. What is your trick to getting over “Writers Block”? Writing through it. That's the only way I know to solve a problem with the book. If I leave it for too long, it becomes easier to stay away from it. I have to face it head on, or avoidance can become an issue.
10. When it comes to book covers, what inspires you? Pinterest. I put together a board of visual inspiration when I plot my books, and then I usually send that board to the publisher.
11. While you were writing, did you ever feel as if you were one of the characters? None of my characters are ever me exactly. But, I definitely borrow from real-life experiences and feelings. Particularly various issues and insecurities, though, I usually apply them to situations I've never been in, just to keep it removed.
12. If you could ask any character in Take Me, Cowboy a question, what would it be? I would ask Anna where she got her great collection of old musicals on Blu-ray.
13. What are you working on next? Right now I'm working on finishing up edits for Tough Luck Hero, and upcoming book in my Copper Ridge series.
Bon Appétit and a Book
Okay, by now the secret is out that I have one recipe. I mean, I do cook, but I’m very inexact, so producing an actual recipe of what I produce in the kitchen is easier said than done.
Happily, berry pie really is the official food of Copper Ridge (that and sweet potato fries!) So, for Chase and Anna’s book, Take Me, Cowboy, I’m bringing back my mom’s BEST EVER BLACKBERRY PIE recipe.
The ingredients to the crust are simple, but following the steps is what gets you flaky crust and not chewy crust.
Double 9’ Crust —
2 Cups Flour
1 Cup Shortening
1/2 tsp salt
Mix (press with fork) together until crumbly
Step 2 — (1/2 cup water, additional 1/4 cup flour)
In a jar mix 1/2 cup COLD water with a 1/4 cup flour, blend well.
Add to flour mixture. Mix gently until blended well. Handle as little as possible. Separate pastry into two balls.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Filling —
4-6 Cups Blackberries
3/4 Cup sugar (I like a little tartness, so depending on the berries, I sometimes put less. If the berries were really firm you might need more)
1/2 tsp cinnamon (optional)
1 Tbsp butter
In a large bowl, mix sugar, flour, cinnamon. Add berries and mix until coated (I like to use my hands). Spoon filling into pie pan, dot with butter. Cover with top pastry. Cut slits in the top, seal and flute. Cover the edges with tin foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours. (Or cut into it and take your chances…that’s what I do!)
For more information and to buy this book go here on Amazon.
Enter below to win a copy of this book:
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