Happy Wednesday, Chicklets! This week I’m excited to introduce the delightful Rowena O’Sullivan. We’re going to dispense with our typical Q&A and Rowena is going to share a little information about herself. So take it away, Rowena!
Waving madly to you all from New Zealand!!
What a wonderful surprise to find an invite from the lovely Mary Behre to guest on the Chicklets in the Kitchen website.
I’ve wanted to write for as long as I’ve been reading. I recall hugging books to my chest and thinking, I want to do that. When I read, I see everything in Technicolor. It’s as if I’m watching a movie and all the images from the book jump up from the page and play out before me. I love to disappear into a book and I love happy endings. Life can be tough, and knowing I can bury myself into a book that ultimately ends well is an escape, a way to rest and revive.
I write both paranormal romance and romantic comedy. My current romantic comedy is a work in progress, but I do have a paranormal trilogy, the first two books out with Crimson Romance. The Greenwood Witches Trilogy is about three sisters. Book One is THE SILVER ROSE and Book Two is THE JADE DRAGON. I’m currently working on Book Three, the title of which keeps changing from one week to the next. One book for each sister.
Four hundred years ago, Immortal Warlock Aden Dragunis defied his elders and married a mortal without Magical Potential. On his first wedding anniversary he crafted his Beloved a magical silver rose which bloomed only for her. When she and his mortal children died one by one, he buried his heart along with them and vowed henceforth to never love again and to serve the Coven without question, always.
When sent by the Supreme Coven, Marylebone, to ensure Rosa Greenwood meets her fate, the vow he made all those centuries ago unravels and he is shaken to the core when he discovers Rosa in possession of the silver rose he crafted for his beloved.
Rosa risks being consumed by her own power. She must bind her magic with her destined mate within one calendar month, or willingly surrender her magic forever. If she refuses, Marylebone’s Dragons will hunt her down and burn her magic from her – a process that will kill her. When she discovers Aden’s tragic past she knows she cannot allow him to repeat his past mistakes.
But then the rose blooms for Rosa, and Marylebone reveals a secret that will change both their lives forever.
Imprisoned in a jade dragon, Warlock Gregori has a secret that could destroy his future with the one woman who could save him from turning rogue.
Charged with guarding the jade dragon, Alanna is shocked when Gregori shatters not only the stone imprisoning him, but also the invisible barriers she has placed around herself to hide a secret far greater than his.
A secret that could destroy not only her close relationship with her sisters, but also her life as a witch and most of all, any hope of a future with Gregori.
Now a delicious treat from New Zealand
In New Zealand there is one dessert that we feel we own. There is often a verbal sparring between NZ and Australia as to the ownership of this dessert, but it was recently proven that yes, NZ was where this was created. The Pavlova. Created in honor by a Wellington chef to celebrate the famous ballerina’s visit to New Zealand in 1926. In our family at least, it is not Christmas without Pavlova. Usually decorated with fruit in season. It is summer on this side of the world. Many people head out to the beach for a BBQ or a picnic. We’ve done that in the past. When the weather is a little inclement we stay home and even though it’s hot, we fill ourselves on ham and salad and then delve into the pav as we call it for short. We have been known to have hot roast dinners, but it can be very hot in December here.
Below is a recipe of a small pavlova – enough to feed 4-6 people easily. I’ve doubled the recipe on occasion – just be warned – you need a big bowl. I practically ruined my beaters the last time I doubled the recipe as meringue got into the motor. It now makes this funny winey sound every time I use it, and alas, I can see it will need to be replaced soon. Probably by this Christmas. It’s only 12 weeks away! Eeek!
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
1. Heat oven until 300°F (or 150°C). Beat egg whites until stiff (forms peaks that hold).
2. Add sugar a heaped tablespoon at a time and beating well after each addition. 3. Beat the mixture for at least 10 minutes. (You definitely need an electric mixer for this one)
4. Sprinkle vinegar, cornflour and vanilla essence into mixture.
5. Beat until blended.
6. Place baking paper on a baking tray and pile pavlova mixture into a 20cm circle onto baking paper.
7. Put pavlova into the oven and immediately turn oven temperature down to 250°F (or 125°C) and leave for 1 hour.
8. Turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pavlova.
9. Before serving, whip fresh cream until it’s nice and thick and top the pavlova with it before decorating with your favorite fresh fruit.
If you want to learn more, pop on by my website or subscribe to my newsletter at www.rowenamayosullivan.com or if you prefer, follow me on Facebook, Twitter or Goodreads. My books can be purchased at Amazon | B&N | iTunes.
Isn’t the miracle of the internet an amazing thing? I’m so far away and yet just a website away. Truly. It is amazing. Thank you so much Mary for having me over to visit.