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Friday Feast | A Return to Dragon Knight's Sword

Once again, I'm reminiscing about the Dragon Knights this month. Why? Today marks the seventh anniversary of the worldwide release of Dragon Knight's Sword, Order of the Dragon Knights, Book 1! Much has transpired since that day--good and bad. Yet the journey has been amazing, and I'm blessed with such wonderful readers. My sincere thanks to you! You've walked this road with me. I shall always treasure the friendships, emails, letters, gifts, and meeting many at book signing events. Trust me, I'm not finished with the Dragon Knights. There are their children, especially a powerful Dragon Knight called James (Jamie) MacFhearguis.

For now, let's travel back in time with Duncan and Brigid from Dragon Knight's Sword. Do you remember the curse? Or was it really a curse?

“Across the sea your destiny awaits.

To right a wrong within this place.

Beneath the gate to test their fate.

Return this sword to its rightful place.”

—Clan Mor Mac Aoidh/MacKay

With each Dragon Knight's story, the words changed a wee bit as they sought their path to redemption.

As a special treat, Dragon Knight's Sword is on sale for 99¢ (digital copy only).


One of Duncan's favorite treats was Damson Tarts. The recipe below was included in another post last year, but I've decided to repost again in his honor. It was his only request to me and to also include a favorite from Brigid. How could I deny this Dragon Knight? This couple shall always have a special place in my heart...

Sláinte mhath!


Duncan's Damson (Plum) Tarts


2 cups all-purpose flour

3/4 cup finely chopped almonds

3/4 cup light brown sugar, lightly packed

12 tablespoons cold unsalted butter (1 1/2 sticks), diced

1 egg yolk

2 pounds firm, ripe plums (or damsons), pitted and quartered lengthwise


Preheat oven to 400 degrees

Combine the flour, almonds, and sugar in a large bowl. Add the butter and the egg yolk. Mix by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.

Remove from the oven and cool for 10 minutes. Remove from pan and transfer tart to flat plate.

Serve with a dollop of whipped cream.

***Damson: A small fruit with vibrant, dark blue skin and a strong sour flavor. Damsons are similar to plums. They have a large stone (pit) and are often juicy, but tend not to be eaten raw due to the tartness of their flesh.


Brigid's Mushrooms in Cream


1-pound of mushrooms (your choice)

2 tablespoons of melted butter

1 cup heavy cream

Fresh thyme (approx. 1 tablespoon)

Grated Parmesan cheese (optional)

Sea salt and pepper


Preheat oven to 400 degrees

Clean mushrooms.

Place in a buttered baking dish and drizzle the melted butter over the mushrooms.

Put in oven for approximately 3-5 minutes until soft.

Remove dish and pour cream over the top. Return to oven and heat (do not boil) for another couple minutes.

Sprinkle with fresh thyme and season with salt, pepper, and cheese.


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