Today marks an exciting beginning! Over the next three weeks, I’ll introduce you to each of the Love Spanks authors. Some names you know, some are new, and some are new names but familiar faces.
As part of the Taste Us! You’ll Like Us! series, each Love Spanks author filled out a brief (or not so brief) interview form. You’ll get to know a bit about each author before we delve into the Love Spanks fun February 7-9. We’ll begin today with a familiar face, Kate Richards who not only participated in Spank or Treat 2013 and Spankee Doodle 2013, but who has appeared on Fika to give advice to aspiring authors. She is a co-owner of Wizards in Publishing, a consulting company for authors, and senior editor at Decadent Publishing. In other words, she is one busy woman! We are lucky to have her with us.
Sharp eyes will recognize Kate as one of the helper elves from Ana’s Advent Calendar 2013. 🙂
Before we “meet” Kate, however, I’d like to announce the lucky winner of the cinnamon oil! I promised one random commenter from Maren’s and my interview (to celebrate the release of Mira’s Miracle), and Sassy Twatter will be one sore, sniffling, repentant young lady as soon as her package arrives. Miss Sassy Twatter, I’d advise you to spend some time in the corner reflecting on your misbehavior before you experience the cinnamon oil for the first time. Perhaps that way, you’ll avoid meeting Nurse Trinity’s pocket paddle. 😉 Congratulations, Sassy Twatter! May you finally learn to behave…for at least one second. 😀
And now, without further ado, let’s taste Kate…I mean meet Kate…I mean…you know what I mean. Taste Kate! You’ll like her! Wait…
(Kate says: “Wait who’s going to taste me? I need references.”)
I’ve been writing FF for about four years, and reading it forever. Vampire’s Bard was my first FF story and my first self-published work as well. I taught myself formatting, conversion and upload on that book—valuable lessons that took me far longer than I like to admit. Trail of Hearts is another one, a 1Night Stand series story published by Decadent Publishing. I am also proud of a short story called simply Kimmy, in the anthology Love’s Reprise at LazyDay.
One of the reasons I began writing FF was the intensity of emotion I found in the stories I read about love between two women. In fact, when I was writing Vampire’s Bard I began to fear I was doing something wrong, because it felt so different from the MF stories I’d written. I had to slow down, read it over, and talk to some friends to realize I was expressing a different kind of love. Sex was there, I am an erotic author after all, but approached from a slightly different angle.
My favorite recipe varies by the season, and my mood, and how deeply I am involved in what I am writing. Yesterday, embroiled in a sex scene between two customers in a tent (Camping sex rocks, just saying) I burned water. Yes, it is possible. And could well be the subject of a spanking scene. But when I am paying the slightest bit of attention, I understand I’m not a bad cook.
I like to go to the farmer’s market and see what’s in season and create from there. Usually I prefer simple recipes, with a few ingredients like roast chicken and mashed potatoes or my grandmother’s German pot roast. We also enjoy smoking meat in the back yard. Ribs, pork chops, and a rib roast that has made us famous.
Rib roast is a fancy cut and I had my doubts about taking it out to the smoker, until we did it and now it’s the thing we do when we feel like a giant splurge or expect visiting royalty for dinner.
Smoked Rib Roast
Couldn’t be simpler. Pat dry one rib roast and coat with salt and pepper to taste, pierce and insert slivers of garlic, place in the smoker Follow smoker directions and cook at 175-180 degrees until roast reaches 116 degrees with an instant read thermometer, for a four rib roast probably four hours or so, but smokers vary, then place in preheated 400 degree oven. Turn oven off and go away for forty minutes. Do not open the oven, at all, until the time has elapsed. Then remove the roast which will have developed a perfect crust and be meltingly tender inside. Let it stand for fifteen or twenty minutes on the counter before slicing.
Kate Richards divides her time between Los Angeles and the High Sierras. Wherever she is, she loves to explore all different kinds of relationships in her stories. She doesn’t believe one-size-fits-all, and whether her characters live BDSM, ménage, GLBT or any other kind of lifestyle, it’s the love, the joy I one another, that counts.
Facebook Fan Page http://on.fb.me/14Vqx48
Goodreads Page http://bit.ly/19yVcWh