A Recipe for Romance
I grew up in the South, and it’s a lot about cooking. In fact, in my new contemporary romance, Sweet Talk Me, my characters live in a fictitious seaside village near Charleston, South Carolina, called Biscuit Creek. It seemed apropos because biscuits are a way of life here. We eat ‘em for breakfast. They go great as a side with fried chicken or pork chops at lunch or dinner. And of course, you can have a biscuit with strawberries and whipped cream for dessert.
I’m not a big biscuit maker. I’ve made them, and I even have a go-to recipe, but it’s no easy task. It takes time and practice, a lot of gentle handling, and even intuition. How much is too much flour? When should I stop rolling out the dough?
Some would say biscuit making is an art. And any art requires love. You have to want to go the extra mile to create something delicious. You need to hang in there and believe–when you look in that oven and see those biscuits baking–that they will rise, fluffy and gorgeous. Believing’s half the battle.
And that’s the real reason I called my hero and heroine’s town Biscuit Creek. I wanted a metaphor for what happens in the story: getting to a happily-ever-after requires a lot of persistence, intuition, and gentle handling. Above all, it takes believing—believing in the power of love.
I hope you’ll enjoy the story of Harrison and True’s romance. I had a wonderful time getting to know them and the other characters of Biscuit Creek. And before I go, I’m going to leave you with a quick biscuit recipe. In the South, White Lily is the flour of choice for biscuit making. I won’t use any other brand.
USA Today bestselling author Kieran Kramer currently writes fun contemporary romance for St. Martin’s Press. A former CIA employee, journalist, and English teacher, Kieran’s also a game show veteran, karaoke enthusiast, and general adventurer. She lives where she grew up–in the Lowcountry of South Carolina–with her family. Find her on Facebook, Pinterest, Twitter, and at www.kierankramerbooks.com.
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SWEET TALK ME by Kieran Kramer/St. Martin’s Press/March 25