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Mary's Tavern

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Friday Feast | An Unwritten Love Story


Welcome to Friday Feast in the Tavern!


There’s a special story—an unwritten love story I haven’t told. It’s not a fictional tale but one I hold dear to my heart. My own. Sunday marks my 40th wedding anniversary and I’m—we are wondering where the years went. There are loads of memories to treasure. Yet there are a few bad ones sprinkled within the goodness. Those trying and difficult times only made us stronger—added depth to our relationship. I’m a firm believer in never taking anything for granted, including my marriage. It’s a give and take—a constant and continued blend of respect, communication, and love. Trust me, there have been arguments tossed in there, too. What can you expect when our astrological signs are the lion and ram! We’re both stubborn, loud (mostly me), and have an opinion about everything.


In the beginning, there were some within our circle of friends who believed our relationship wouldn’t last. He was too old, and I barely into my twenties. An age difference of 16 years.


We proved them wrong. We were fated. Destined. Who knows, perhaps we met in a past life. Was he the Roman warrior, and I a Druid priestess? I see a story unfolding, my friends. A time-travel romance? As a storyteller, I’m already weaving a tale…


For now, I’m taking a few days off to spend with the man I fell in love with so many moons ago. To celebrate life, love, and hopefully a wee bit of sunshine. If rain is in the forecast, we’ll see it as another sign of good luck. Rain also graced us on our wedding day.


The tavern will be closed next week, except for a guest author on the 15th. I hope you’ll stop by in support.


My knight had one request for this weekend. He was craving chocolate shortbread. Though I have posted the recipe before, I could not deny him this treat. I hope you won’t mind.


Sláinte mhath from me and my knight!


Chocolate Shortbread


Ingredients

½ cup butter, softened

1 ½ tablespoons cocoa powder

½ cup powdered sugar

½ teaspoon vanilla

1 cup unsifted flour


Directions

Preheat oven to 325 degrees.


Cream the butter until it is light. Mix in the powdered sugar, cocoa, and vanilla. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan (If you don’t have a ceramic shortbread pan, you can use a round cake pan).


Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.


 

Only a few more days left in the 2022 Paranormal Romance Guild Reviewer’s Choice Awards! I'd love your vote for my book, WISHES UNDER A HIGHLAND STAR, nominated in the Romance Historical and Romance Historical Series. It's a story that is dedicated to my own knight and has special meaning to me. And voting ends on Sunday, our anniversary!

Thank you so much!


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