Posts Tagged ‘luscious fiction’
Sunday, February 10th, 2013
Seeing as this coming week is Valentine’s Day and all, I figured it’s the perfect time to review my very-favorite-in-all-the-world kissy book. Which, oddly, has way too little kissing in it (none actually, as I recall — although our main hottie does manage to smooch some stairs). But there’s oh so much romantic tension.
Also? It has a hunky Brit who’s a total precursor to Zorro and Batman, so… *lesigh
The Scarlet Pimpernel
They seek him here, they seek him there
Those Frenchies seek him everywhere…
Set against the backdrop of the French Revolution, The Scarlet Pimpernel is a yummy, swashbuckling story about a nearly-wrecked romance, blackmail, and a totally hot spy.
Homesick for her beloved country of France, beautiful, young, and oh-so-clever Marguerite Blakeney is struggling to save her marriage to the biggest (albeit most fashionably dressed) idiot in England—Sir Percy Blakeney. But when a creepy man from her past shows up to blackmail her with the life of her brother for the identity of an elusive spy called the Scarlet Pimpernel, Marguerite is torn between sisterly love and admiration for the man who risks life and limb to rescue women and children from Madame Guillotine’s bloody blade.
What results is a fabulous adventure surrounding an even more fabulous cast of characters, who drag your heart along with them on the journey. :0)
What I Love:
- The fact that this is my favorite romancy book EVER and the main couple never even have a make out scene. <– Pure. Writing. Talent, people.
- And the fact that I’ve read it at least 10 times over the years and STILL manage to get caught off-guard by the Scarlet Pimpernel’s disguises. (Although, this probably says more about my mind than the book. Ahem.)
- Sir Percy Blakeney’s fabulous obsession with fashion. He makes me laugh. :0)
- Marguerite’s internal transformation. I love the gradual changes that come as the result of her choices. Some of which are good, some bad. But all leading to a wonderful character arc.
- The time period and setting. Yes, it’s horrific. Yes, it’s political. But that drama sets off the daring and mystery and romance all the more effectively.
- The outdoor staircase scene in which Percy kisses the steps. One of my book club peeps had the audacity to call it cheezy. I call it AMAAAAZING!
- The MOVIE, which is based upon the book. The one with Anthony Andrews and Jane Seymour. <– *TOTAL SWOON*
What Annoys Me Every Time:
- I always want a little more of a make up scene at the end. You know…just for the whole “happy ending” thing.
Alright, preciouses. You’re turn. Have you read it? Do you love it? And tell us…what’s YOUR FAVORITE LOVE STORY??!!!
*cover pic from Goodreads
Monday, March 22nd, 2010
Today I spoil you, Dear Reader.
After all–we’ve been together long enough where a person might blushingly recognize the proper time to bequeath an invention: one which is not just any old grandmotherly reading recipe, but rather, THE reading recipe. At least it is in my world. This is my baby. My love. Treat her well. Perhaps pair her with a strong red wine or dark coffee and an afternoon reading of Austen or Tolkien.
Both elegant and easy, she tastes amazing served hot from the oven, or (if you’re in a time-crunch) made a day ahead and chilled.
And I’ll just say it now: You’re welcome.
But tell me this before you go: What luscious work of fiction are you currently entangled in?
Flourless Mexican Chocolate Cake
- 2 bricks Mexican chocolate (such as Ibarra)
- 10 oz. semisweet chocolate chips
- 2 sticks butter
- 1 tsp. vanilla extract
- ¼ cup sugar
- 7 large eggs
- Heat oven to 350 degrees. Line the bottom of a 8 or 9-inch springform pan with wax paper. Spray the sides with cooking spray.
- Melt butter, vanilla, sugar, and both types of chocolate in a heavy saucepan over low heat, stirring continuously until smooth. Cool for 15 minutes.
- Bring whole (not yet cracked) eggs to room temp by placing them in a bowl of warm water for 5 minutes. Remove and crack into separate bowl.
- Use an electric mixer to beat the eggs until thick and pale, about 5 minutes. Blend ½ cup into chocolate mixture. Fold in the rest.
- Pour batter into the prepared pan and place on a baking sheet in the oven. Bake until tester inserted into center comes out moist but not runny. About 35 to 40 minutes. Cool in pan 20 minutes.
- Run knife around pan sides to loosen. Remove springform sides. Gently place platter upside-down over cake and flip cake onto platter. Remove pan base and wax paper.
- Serve warm or chilled with whipped cream.
What’s the mood noise of the moment?
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