NEW RELEASE
Thank you to all my wonderful readers who already found and purchased A KNIGHT TO DESIRE! Because of you, A KNIGHT TO DESIRE debuts at #38 on the Bestseller List of Hot New Releases in Fantasy at Amazon.com.
TRAILER NEWS
I'm so excited to share the trailer for A KNIGHT TO DESIRE that was created by my favorite book trailer company, Visual Quill. You can watch it here. After you watch it, hop on over to my Facebook page and tell me what you think. I love the epic feel of the music and really like the hand-drawn lettering that gives the trailer a medieval look. What do you think?
MADE IT ALL THE WAY TO #1
Thank you also to all of you for putting BORDER LORD'S BRIDE at #1 on the Amazon.com Bestseller list for Historical Fantasy. What an honor!
CONTEST
As a thank you for your help in making me #1, I'm hosting a contest at www.gerrirussell.net. Be sure to enter the contest here. Two readers will win a signed copy of BORDER LORD'S BRIDE along with a vareity of other fun promotional items and a $10 Starbucks gift card.
WHAT'S NEXT
After all the excitement of the past several weeks, I've now buckled down in my office to work hard on my next historical release. I'm working on a fun new series called THE HIGHLAND BACHELORS. I don't want to give too much away just yet, but it's a series set in the Scottish Highlands about six bachelors who will do just about anything to find true love. I'm very much looking forward to sharing their stories with you.
MEDIEVAL MANUSCRIPTS
I stumbled across an interesting medieval cookbook the other day.
Le Ménagier de Paris (a medieval manuscript dated to circa 1393) The manuscript contained 197 pages of recipes, menus, and general cookery and household instructions (and about 50 pages worth of editorial notes!). I wanted to share one of the recipes I found that my family enjoyed! I'm always looking for ways to include more vegetables in our lives. Here's the recipe in a modern format:
Spinach Tart
1/2 pound spinach, beet greens, or a combination of both
1/2 cup fresh parsley
6 eggs
2 cups mozzarella, grated
1/2 cup parmesan, grated
1 t chervil
1 t fennel
1 t powder fine (1/2 t ginger, 1/4 t cloves, 1/4 t cinnamon)
Wash spinach/beet greens and parsley, and chop them well. Beat eggs in a large bowl, add greens and remaining ingredients, and mix well. Pour into pie crust and bake at 350°F until firm - about an hour. The tart is good hot or cold.
Whether you are reading, cooking, or out enjoying summertime pleasures, please know how grateful I am to all of you!
Happy Summer!
Gerri
