Reader's Corner
You’ll never believe what I did last month. I wrote
a children’s book, something my students have been
nagging me to do for years. It’s a sort of twisted
fairy tale about a troll cursed with two left feet, so naturally
I love it. Whether an agent or editor will be equally enthused
is another question. I sent out a couple of queries. Time
will tell….
I’m currently working on a new proposal for Something
Evil, the final book in my vampire trilogy.
Mystery novelist Sarah Smith finds herself in mortal danger
when a ruthless group of vampires realizes she possesses
the Lilith Talisman, an ancient bloodstone charm imbued
with extraordinary power. Only one man can save her. The
problem is, he’s not sure which side she’s
on.
In November, I participated in the Baker’s Dozen, a
multi-author, multi-genre book signing at Rediscovered Books
in Boise, Idaho. I was in good company. Also among those participating
were inspirational women’s fiction writer Robin Lee Hatcher,
mystery writer Joanne Pence, New York Times best-seller Rachel
Gibson, and contemporary romance writer Stef Ann Holm. In addition
to the traditional signing, each author was asked to turn in
a favorite recipe, copies of which were handed out to customers.
My contribution was my wicked good pecan caramels. And in case
you missed the signing, here’s the recipe:
Catherine Mulvany’s Pecan Caramels
- 1 cup butter
- 2¼ cups brown sugar
- dash salt
- 1 cup light corn syrup
- 2 cups heavy cream
- 1 cup pecans
Butter heavy 5-quart pan. Melt butter and brown sugar. Stir
until combined. Add salt and syrup, and mix well. Gradually
add cream, stirring constantly. Cook and stir over medium
heat until candy reaches firm ball stage (245º). This
takes about 30-35 minutes. Remove from heat. Sprinkle pecans
evenly in a buttered 9-inch x 9-inch x 2-inch pan. When cool,
cut into squares and wrap individually in plastic wrap. (Or
you can just dig in. Your choice.)
Stay warm!
Catherine
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