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SISTERS & REBELS

Grounded in decades of research, Sisters and Rebels unfolds an epic narrative of American history through the lives and works of three Southern women.

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The Secrets of Successful Audiobook Narration

I wrote this article for Readerly Magazine back in 2015, but it’s been brought to my attention that it’s no longer findable online, so I’m reposting it here, with a few edits for clarity. Jen Karsbaek wrote (way back in 2015 in her blog Devourer of Books) an article to kick off Audiobook Month with . . .

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on Creativity with Susan Gloss

Susan Gloss‘ second novel came out early this year, and I’m happy to report that it was as fun to narrate as her first, Vintage. Both novels are set in her hometown of Madison, Wisconsin. Publisher Harper Collins calls it “a charming mid-western story of artists, inspiration, and how to reinvent your life with purpose . . .

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on Creativity with Sharon Sala

Today, I’m happy to hear from writer Sharon Sala about her creative process. Sharon has authored 100+ books in multiple genres, winning all kinds of awards, including the RWA’s Nora Roberts Lifetime Achievement Award in 2011. I’ve just recorded her book, A Field of Poppies and have two copies to give away from Tantor Audio. . . .

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PIE FOR PI DAY

(and preferably, baked goods) BLUEBERRY GALETTE A galette is a rustic tart that cooks up faster than a double crust pie. It can be totally freeform, that is, the fruit just gets piled in, or you can cut the crust into a perfect circle and arrange things fussilly. I prefer the former. If you have . . .

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BROWNIES 2.0

(and preferably, baked goods) As promised, here’s my other go-to brownie recipe, not quite as heart-stopping but still quite excellent. (Unless you’re my kids. See previous post.) Still no photos. The only caveat – it can be tough to get these baked the right amount. If you keep them in too long, they’ll be dry, . . .

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BROWNIES

(and preferably, baked goods) Per request, I am posting “The Farm” brownie recipe today. But I’m also posting another brownie recipe to follow. You’ll see that they follow pretty much the same procedure, which to me is key to making excellent brownies. The differences are in the amounts of some ingredients (butter goes from 3 . . .

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