First off, I’d like to share the news that LOVELY, DARK, AND DEEP has won the 2015 Booksellers Best Award for Romantic Suspense. Last month, I learned it also had won the 2015 Holt Medallion for Romantic Suspense. Since it had a hero named Shane and a dog named Tank, that book is special to me on a lot of levels.
Speaking of over-sharing, if you have any interest at all, I’m at Romance Magicians today talking about my struggles with Essential Tremors. It has been a depressing, frustrating last couple of months but I think I’ve come to some peace about it. Sort of.
Now….today is National Cheesecake Day—every day should be cheesecake day! Yeah, I’m rather fond of the stuff.
In case you missed recent posts, in honor of the upcoming fun at Authors After Dark, I’m doing a 30-Books-in-30-Days giveaway. Okay, really it’s so I can pare down my TBR pile. Open internationally, and the book is a mystery–I can only tell you it will be either UF, SF, Fantasy, YA paranormal, or PNR. If you win, you can give me a couple of genres and I’ll match them if I can but I”m a lot heavier on some genres than others. (I don’t have a lot of adult UF, in other words because there just isn’t much coming out anymore.) You can also choose any of my books except PIRATE’S ALLEY.
Today’s question, to be entered for a mystery book, is: What’s your favorite kind of cheesecake?
I tend to be a purist, which shouldn’t be any surprise after admitting my favorite ice cream flavor is vanilla: I like New York-style cheesecake. No toppings. No fruit. No chocolate. I’m not nearly as fond of the (sorry) French-style cheesecake, which for all I know might not be French at all. It’s very velvety and creamy and smooth, whereas New York style has a bit of flour in it and it is firmer and has a nice texture when baked.
Now, lest you think me a total heathen I’ll admit that my second-most favorite cheesecake is a savory cheesecake served as an appetizer at my favorite New Orleans restaurant, Jacques-Imo’s. It’s made with alligator sausage, shrimp, and spices, cooked in a crust in a water bath sort of like a quiche, then topped with a remoulade sauce. OMG. I know it sounds gross, but it will make your eyes roll back in your head it’s so good.