Guest Chick Monday: Eden Glenn dares us to leave our safe world behind

Eden Glenn

I’ve had the pleasure of seeing Eden grow from a green writer to an amazing story teller with fascinating characters. She writes paranormal erotic romance and lives in the mountains of Chattanooga, Tennessee with her partner and four of their combined five children, two cats, one ghost (that they know of) and a dog. Find her on Facebook, Twitter and over at her blog

Enchant us, Eden!

Prepare to leave your safe world behind. Come with me to places where things aren’t always what they seem and destiny is the master.

Thank you for inviting me here today. I’ve been a lurking fan of Chicklets In The Kitchen for quite awhile. So, I am having a “fan girl” gush moment to be invited here on release day for the newest Anthology from Rebel Ink Press, Once Upon A Twisted Tale.  Escape to a world of make believe where all your grown up fantasies can now be realized. Where Neverland means never denying yourself the most intimate, wicked treats and where what you wear to the ball isn’t nearly as important as what you don’t. Experience a tantalizing set of stories where fairy tales take on an unexpected twist and journey to a place where real love isn’t defined in terms of a cookie cutter princess. After all, happily-ever-after isn’t the staple of a charmed life…

The editor at Rebel Ink Press put out the call for authors to participate in the anthology due to come out October 17, 2011, with a theme of twisted fairy tales. I thought ah, just in time for Halloween! I have to get involved. After a little bit of research Nathaniel and Ike found me and told me their story.  Once Upon a Twisted Tale will be released at several online e-book sellers including Amazon Kindle, All Romance E Books, Barnes & Noble Kindle and Bookstrand.

Nathaniel Hawkins and Ike Sandhill’s relationship had a pretty rocky start. Nathaniel was worried he might have killed Ike trying to save his life. I hope you will enjoy reading their love story.

In the course of researching their story, I came across this letter in one of Ike’s journals. It was written to Nathaniel’s sister Victoria Cooper of Philadelphia, PA.  Yes, I guess Ike even made copies of personal correspondence for his records. Eh, he truly was a Barrister, through and through.

I surmise from reading what Ike’s words that they struck up a friendship when she visited the two men in their New York home and continued to keep in contact with visits and correspondence.

Dear Victoria:

The memories of your visit continue to be priceless to me, dear pet. I have had our man Brooks write out the recipes that you so enjoyed while you stayed with us this last holiday season. He took great pains to record the ingredients accurately so your Mrs. Crocker can prepare this meal. Perhaps you will think fondly of your brother and me at your repast.

Veal Chops with celery, mushrooms, port wine and thyme


  • 4 loin veal chops (10 ounces each)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup sliced celery
  • 1 cup sliced mushrooms (leave very small mushrooms whole)
  • 1 teaspoon fresh thyme
  • ¼ cup Port
  • ½ cup veal or beef stock


  1. Season the veal chops with salt and pepper to taste. Heat the butter and oil in a large saute pan or skillet over medium high heat. When hot, add the veal chops, being careful not to crowd the pan, and sear the chops on both sides until brown. Remove the chops from the pan and set aside.
  2. Add the celery to the pan, and saute over medium heat for 2 minutes, stirring frequently. Add the mushrooms and thyme to the pan, and saute for 3 additional minutes. Deglaze the pan with the Port and stock. Season with salt and pepper.
  3. Return the veal chops to the pan, and braise uncovered, turning once, for a total of 5 to 8 minutes, or until the chops reach desired color. Serve immediately, with the vegetables on top of the chops.

I do believe our man Brooks was quite taken with you, Virginia. This next recipe, previously called “Holiday Nut Cake,” received a new name after your visit. Apparently, he has renamed it in your honour, dear sister. And, I extracted this information from him, only after rigorous cross examination, amid his furiously blushing beet red from ear to ear.

Virginia’s Holiday Nut Cake


  • 2 pounds golden raisins
  • 1/4 pound glacé red cherries, cut up
  • 1/4 pound glacé green pineapple slices, cut up
  • 1 3/4 cup sherry, divided
  • 2 cups butter, softened
  • 3 cups sugar
  • 12 eggs, separated
  • juice of 1 lemon
  • 1 Tbsp. vanilla
  • 6 cups all-purpose flour
  • 5 1/4 cups almonds, chopped
  • 6 cups walnuts, chopped
  • 2/3 cup black walnuts, chopped

Soak the raisins, cherries, and pineapple in 3/4 cup of the sherry overnight in a covered container. Preheat the oven to 300°F. Grease well and lightly flour one 10-inch, two 8-inch, and one 5-inch tube pans. Cream the butter and sugar. Add the egg yolks one at a time. Combine the remaining sherry, lemon juice, and vanilla. Add the flour and the sherry mixture alternately, beginning and ending with the flour. Beat the egg whites until they form soft peaks. Add the nuts, fruit, and egg whites alternately, stirring until well blended. Transfer the batter into the prepared pans and bake at 300°F. Bake the smallest cake for 3/4 to one hour, the two medium cakes 1 1/4 to 1 1/2 hours, and the large cake for 2 to 2 1/2 hours, or until each cake tests done. When cool, stack cakes on top of each other on a pretty plate to form a pyramid, and garnish with festive fruits and holiday leaves.

Nathaniel has found several projects to keep him occupied. He set upon the city acquiring and charting a portion of land to remain in public trust for the future. As if New York isn’t already a huge city. He has vision of it being even more massive in the future and people needing to have a bit of the country right here in town. Secretly, I think he just misses Hockomock Swamp. The man is a gem and there is naught I wouldn’t do for his happiness.

I will set this letter to post in the morning. The new week promises to be quite busy at the office. The Law practice has grown considerably over the months. Nathaniel worries that I work too many long hours. Once, I finish this current case, perhaps we can get away from the city for a holiday.

Sincerest regards,


Want a little more?  Here’s an excerpt from The Galloping Ghost of Hockomock Swamp, M/M Erotic Historic Romance

Once Upon a Twisted Tale

The Galloping Ghoul rides each full moon, exacting revenge by frightening those who tormented his past. By day, he is one of the town people, Nathaniel Hawkins, an affluent entrepreneur. He identifies with Ike Sandhill, a government surveyor, and wants to protect him from the same thugs who drove Nathaniel to revenge. Ike goes to the extreme to prove to everyone how straight laced he is. He pursues Misty VonMix with the intention of marriage. Nathaniel doesn’t know how to confess his desire without driving Ike away. He comes up with a plan of seduction. Before the night is over Ike discovers things about himself he always knew, yet denied.

 Massachusetts, 1790

Somewhere in the Bridgewater Triangle, old wives tell tales in hushed tones about strange lights in the sky and the Galloping Ghoul of Hockomock Swamp. They say the specter rides on the night of the full moon. They don’t know what drives him to haunt unsuspecting travelers. Those who’ve crossed his path flee in fear for their lives. If the victims know why he rides, they never say.


…Hell’s bells, what a goat f**k. Augustus stood patiently while Nathaniel hoisted Ike’s lanky frame up into the saddle and mounted behind to support his unconscious burden. The flight brought them to the borders of Nathaniel’s estate.

“Time to go home, Augustus.”

Nathaniel’s pulse pounded at the proximity of Ike in the saddle, his head resting on Nathaniel’s shoulder. How badly he wanted to brush the wayward lock of golden hair back from the man’s brow. No more hiding. Before the night was over, Nathaniel would be sure Ike Sandhill knew his full intentions. He couldn’t go on in this limbo half-life watching from afar. By dawn, they’d both be changed men. He prayed he could convince Ike to take what he had to offer, to take a chance, to take something, anything from him.

Holy moly, Eden, I’m fascinated and dying to know what happens!!  Congratulations on your release and for sharing a meal’s worth of recipes.

And what about you?  Has food ever inspired creativity in you? Or have you ever accidentally almost killed someone while trying to save his life?


7 thoughts on “Guest Chick Monday: Eden Glenn dares us to leave our safe world behind

  1. Aww Abigail Sharpe you are too kind. I hope readers will enjoy “The Galloping Ghoul of Hockomock Swamp.” It wouldn’t have been written without the kindness and nurturing of the writing community who brought me along and didn’t laugh at my silly stories. Hugs to all my Ink Plots, and FCRW friends in Florida.

    One of the most exciting things for me was that my friend and partner R.M. Kinore also made her debut into publishing in this same anthology. “The Emperors New Clothes: No More Hiding.” is her contribution to the anthology. Excellent piece with a sensational twist on a classic story.

    I’ll be around today to answer questions from your blog readers. Come on ask me anything…???

  2. Eden,

    Congratulations on the release! I’m not a veal girl but the cake sounded divine! (Now to figure out how to make it Gluten-Free! 🙂 )

    Ike and Nathaniel sounded deliciously fun! Can’t wait to read it!

  3. Hi, Miss Eden! I’m sorry I’m just now showing up. It’s been a very crazy several weeks around my house!

    Your story sounds fabo and the recipes divine! I’ve never cooked anything veal before and I think the first I’ve even tasted was brought to a critique meeting by Baby Spice. Some day I’ll have to give this recipe a try just to see how it goes with the family. 🙂

    • Hi Alice,I have never been to Borobudur. Would love to hear your thoughts if you end up going (or aardley went)! As with any restaurant, I email or call the restaurant ahead of time to confirm that they can accommodate my dietary needs. I have found restaurants to be very helpful in this regard. Emailing ahead of time helps a lot, because you can write the list of ingredients that are restricted and confirm ahead of time which dishes you can choose from. It saves some angst (on the diner’s part) and time (on the restaurant’s part) on the actual day/night of dining.Thanks for visiting my blog!

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