Guest Author: Blythe Gifford!

Today, my friend and fellow author Blythe Gifford is stopping by! She's got a FABULOUS new release out called IN THE MASTER'S BED. That is one HOT cover, if you ask me! She's got a great, simple recipe to include (and since there's a lot of fresh basil in my kitchen, I'll be trying this!), and even better, has a book for giveaway!

I’m Blythe Gifford and I want to thank Shirley for having me here today! I’m celebrating the release of IN THE MASTER’S BED, from Harlequin Historical. It’s a medieval romance featuring a heroine born on the wrong side of the royal blanket, the sister from my previous release THE HARLOT’S DAUGHTER. She runs away from home, disguised as a man, to study at the university, where women are forbidden. There, she meets a man who, for the first time, makes her want to be a woman. But what will happen when he discovers her secret and she’s discovered IN THE MASTER’S BED?

Let me say at the outset I will not be sharing a medieval recipe with you. The only recipe I researched for this book was ale. Turned out they brewed it with oats, something I’m not sure Anheuser Busch hasn’t tried yet.

But the truth is, I’m not much of a cook. I am in awe of Shirley and all of you who whip up tasty, creative meals night after night. Some famous author (Salinger? Updike?) said a writer should eat the same thing every day. As a result of my limited culinary range, I follow that advice pretty closely, though I haven’t found it to be any kind of secret to success.

My dinner virtually always includes a big salad. French kitchens may celebrate the sous (soup) chef, but I’m a premier salad chef, and the crowning glory of my dish is home made vinaigrette. It’s so easy and tastes SO much better to me than store bought. If you have an herb garden, or can buy fresh basil at the store, it works year round. As to how much basil to throw in, you’ll develop your own style. I like to use enough so it’s a little creamy and thick.

Blythe’s Basil Vinaigrette

Yield: ¾ cup (6-8 side salads)

Time: 5 minutes

Ingredients:

6 tablespoons extra virgin olive oil

2 tablespoons tarragon white wine vinegar

1 teaspoon Dijon mustard

1 large clove garlic

Handful basil leaves (five to ten or more - experiment)

Salt, pepper to taste

Combine all ingredients in a mini-blender jar and blend on highest setting. Flavor mellows, so make it the day before if you can.

Thanks again to Shirley for the chance to drop by and say hello to all you talented chefs. Visit my website at http://www.blythegifford.com/ to learn more about the book, join my e-group, or check the schedule of my “Blog Until You Drop” tour.

What’s your favorite salad dressing: Ranch? Blue cheese? French? Thousand Island? Let me know and I’ll send a copy of IN The MASTER’S BED to one lucky commenter.
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Cover Art used by arrangement with Harlequin Enterprises Limited. All rights reserved. ®and TM are trademarks of Harlequin Enterprises Limited and/or its affiliated companies, used under license.

Photo by Jennifer Girard