Long and Short Reviews welcomes Jodi Payne and BA Tortuga who are celebrating today’s release of Syncopation.
Lord have mercy. I’m a little bit of a food whore, which surprises no one at all.
I love to make dinner rolls. My recipe is Moma Sue’s recipe who got it from Granny Key who got it from Gaga… (Cool random wonder — Jodi gave me the pan I use to cook rolls. *grins*)
Let’s see…
I love making potato soup. My potato soup is the one recipe my culinary school son hasn’t changed when he grew up and moved away. He loves it, my wife loves it, my moma loves it. 😀 (the secret? Ground mustard.)
I love cooking a turkey. I’m incredibly good at it. And trust me, I’ve cooked hundreds. Salt, pepper, oil, an onion and some lemons up the turkey butt and it’s perfect. I can’t roast a chicken for love or money, but I can make a turkey my bitch.
Cornbread has to go on the list. I have had so many people ask for the recipe, but it’s something that you make by sight — sometimes it needs cream, sometimes more buttermilk or a bonus egg. Cornbread talks to me and tells me what it needs and I give it up.
Lastly, but never least-ly. Chili. I am a Texan. I make a friggin’ stunning pot of chili, y’all. No, you can’t have the recipe. My son doesn’t even have the recipe. Making chili is a little like going to church. Your prayer is private, but you can celebrate it with all your people.
I am much better baker than I am a cook so I’ll give you a little of both.
Banana bread. I get requests for this all the time. I love to make it on a cold winter day as an excuse to use the oven and warm up the house. I love it, my family loves it, and it’s the easiest thing in the world to make. (Hint: Joy of Cooking, the really old one with the broken spine that was your grandmother’s.)
Spaghetti sauce. A year round favorite, I make what I call “garbage sauce” out of whatever veggies are wilting in the fridge. Mushrooms, broccoli, zucchini, onions, peppers, garlic, beans, asparagus, Brussels sprouts, basil (mmm basil), whatever. Anything you can throw in a pan and saute or puree and throw into a sauce works. Sometimes it’s tomato-based, sometimes wine or olive oil. Mmm sauce.
Brisket. Now hold on… I say this and BA shoots me a look because everyone knows that Texans make a mean brisket. Well, my wife is Jewish, and Jews make a mean brisket too, but it’s not at all, in any way, similar to the Texans. It’s more like a pot roast, done low and slow in the oven (or crockpot) with root veggies and beef broth. And then I make a gravy. Mmmm.
A selection of right here buy cialis online mixed flavours will be sent in every order. Moreover, to suit the different requirements of the viagra buy online woman. You have to exercise it 45 minutes before cialis no prescription uk sex. Thus, you also cheapest cialis without prescription lead a joyful lovely coupling life. Roasted cauliflower. I don’t know, it’s not hard, but it’s one of my favorite things ever. Olive oil, salt & pepper, roasted until brown. OMG I can sit and eat it like popcorn.
My grandmother’s brownies. Known in my family as “Gammy’s Brownies”, these things are dense and fudgy and amazing. They are not for people who like crunchy edges or nuts or anything like that. They are soft and chocolatey perfection. (Unless you’re making them in a strange-to-you pan in a strange-to-you kitchen in New Mexico at altitude for the first time… then they’re just okay. Next time they’ll be better!)
Colt Boudreaux was raised in the Louisiana bayou and is gifted with a talent steeped in the rich and soulful New Orleans blues tradition. He makes a living as a session musician, playing guitar for anyone who needs him. When his manager sends him to New York, the Cajun is as beguiled as he is baffled by the energy of the city—and just as charmed by Kyle Alexander.
Kyle is a successful classically trained ballet dancer, choreographer, and native New Yorker whose unbridled talent defies convention, and whose rebel spirit favors ink, shuns the orchestra, and is every bit as unique as Kyle himself.
They find a connection right away that inspires rhythm and movement, mood and music, both in and out of the bedroom. It’s not long before they’re as obsessed with each other as they are with their art, and they decide to work together on an improvisational piece for Kyle’s upcoming solo exhibition.
But Kyle is focused, and Colt is free-spirited. Colt’s work ebbs and flows with inspiration, and Kyle’s is rehearsed. Kyle is social and sophisticated, and Colt… isn’t. When their talents weave together, it’s magical, but will their differences destroy it all?
About the Authors: Jodi Payne takes herself way too seriously and has been known to randomly break out in song. Her men are imperfect but genuine, stubborn but likable, often kinky, and frequently their own worst enemies. They are characters you can’t help but fall in love with while they stumble along the path to their happily ever after. For those looking to get on her good side, Jodi’s addictions include nonfat lattes, Malbec and tequila any way you pour it.
BA Tortuga: Texan to the bone and an unrepentant Daddy’s Girl, BA Tortuga spends her days with her basset hounds and her beloved wife, texting her sisters, and eating Mexican food. When she’s not doing that, she’s writing. She spends her days off watching rodeo, knitting and surfing Pinterest in the name of research. BA’s personal saviors include her wife, Julia Talbot, her best friend, Sean Michael, and coffee. Lots of coffee. Really good coffee.
Having written everything from fist-fighting rednecks to hard-core cowboys to werewolves, BA does her damnedest to tell the stories of her heart, which was raised in Northeast Texas, but has heard the call of the high desert and lives in the Sandias. With books ranging from hard-hitting GLBT romance, to fiery menages, to the most traditional of love stories, BA refuses to be pigeon-holed by anyone but the voices in her head.
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