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Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events. I migrated many posts to this blog, and you can still access my long-time blog at http://marymorganromancewriter.com.

Friday Feast | New Book Contract Celebration!


Welcome to Friday Feast in Mary's Tavern! As you can tell by the above picture, I've signed a contract for my Highland holiday romance Wishes Under A Highland Star (A Tale from the Order of the Dragon Knights)!


Words cannot express how much this contract meant to me. It's the 16th book/contract with The Wild Rose Press, and I'm honored to continue growing with this amazing publisher! Scheduled release is later this holiday season. More to follow in the spring and summer newsletters. For now, let me tease you with a few details...


Our tale brings us back home to the Great Glen in Scotland, specifically, Leòmhann Castle. The story centers around its Chieftain, Alex MacFhearguis and a special lass called Aine Fraser. With a mix of Fae wishes, a snowstorm, and the magic of Midwinter, the stars will collide when these two meet!


I really love these characters. Yet I always say these sentiments with each new story, aye?


Since the weather has turned extremely frosty in my town, I'm revisiting one of my favorite soups.


Until next Friday, stay safe, and make a wish upon a star. You never know who might step through the mists...


Sláinte mhath!

 

GUINNESS, ONION, AND CHEDDAR SOUP


Ingredients

2 tablespoons butter

2 tablespoons olive oil

4 large yellow (quartered and sliced)

2-3 garlic cloves, finely chopped

Leaves from 2 thyme sprigs

1 cup draught Guinness

4 cups vegetable stock

2 teaspoons Worcestershire sauce

1 tablespoon dark brown sugar

1/8 teaspoon of red pepper flakes (optional)

1 cup grated sharp cheddar cheese


Directions

Melt the butter with the oil in a heavy saucepan, add the onions, garlic, herbs, and red pepper flakes, if using. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are translucent.


Stir in the Guinness, vegetable stock, Worcestershire sauce, and sugar. Bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes.


Ladle the soup into bowls and top with cheddar cheese. Serve with warm sourdough bread.