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Books, eBooks, and Audio Books, Plus Ivory, Plus Writing

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Judith Ivory’s Black Silk is one of my all time favorite historicals. At the time I read Black Silk, Ivory’s books were not available in eBooks. There were terrible, horrible, cheap POD versions — with newsprint quality paper and ink that was smeared… I returned the copy that arrived with a crooked cover and located a used mass market paperback.

Ivory’s books are now available as eBooks, as  I came to learn on Twitter. I immediately purchased everything (including the Judy Cuevas books) and I added the audio book to a couple of them. Set that aside for a moment, while I gush about Ivory …

I LOVED LOVED LOVED The Proposition even with the cheesy ending. I’m in the middle of The Beast right now (in audio) and well. Judith Ivory. Her writing is lovely, and she does what I miss so much in historicals and that I strive to do in my own writing, which is tell as story as if the HEA is not a given. My personal description of this goes like this: A Romance written as if it were not a Romance.

Aside: I said this once on a loop and got a tremendous, even vicious, push back. Not that any of the disagreement came close to changing my mind. I still believe that a Romance that is written as if it’s not a Romance will have far, far more tension.

Also, especially now that I’m not traditionally publishing, I really don’t care about the prevailing beliefs about what sells. A lot of those beliefs are wrong. Sure, it’s crucial to know what’s happening in the market, but even so, I get to decide what I write, and I get to write exactly the way I want, entirely in line with the stories I want to tell.

Because, and, yes, another aside, when I am gone from this world, I want to have written the stories that speak to me, without compromise in the way I’ve told them. (This is NOT the same thing as not listening to editorial advice. Editorial advice is crucial.) If that means I sell fewer copies, I am at peace with that.

When This Is A Romance permeates every aspect of the story, there’s a very real risk of the book being too familiar. Tired, even. The Insta-Love trope is a predominant approach these days. I don’t necessarily mind it. There are lots of such stories that are great books, too. But there’s an awful lot that don’t distinguish themselves.

Yes, this is another aside.

Too often I feel I’m getting a Romance where sexual attraction is the container of the story … such that it is present from the start. Even stories where the hero and heroine, ostensibly, do not like each other, they are powerfully attracted underneath. Again, I’m not saying this should never be done. I’m just saying, it’s now really really common. Plus, well, I guess I also think there are lots of authors who aren’t challenging this. You have to be really, really good to make such a story extraordinary.

This leads to stories where something else delays bringing together the sexual and the commitment to the person they love. Often, this ends up being “I’m not worthy.” A flavor, if you will, of “I’m in your ass, saving your life.” Again, it’s possible to pull this off, but you have to be good. Really good. (P.S. I read that book and liked it better than SBTB. But that review started a meme/trope/Romance inside joke.)

Anyway, one of the things Ivory does so well is to give us characters who, despite any attraction, have lives that allow us to see exactly how they might walk away from this potential relationship. And that possibility is credible. Even when you know it’s a Romance and there will be an HEA.

Right. OK, so when I was on my Ivory spree, I clicked Add the Audio Narration because I’ve been listening to some audio books, and I am finding a place in my commute and certain other moments where an audio book fits quite nicely. I just finished listening to a Romantic Suspense audio book (not an ACX DIY book) by a favorite author, and I loathed the narrator from the start.

Loathed. The. Narrator.

She read the book as if she felt contempt for the work she was reading. The male voices were phony and contrived and because she was trying (and failing) to roughen and deepen her voice for the male characters, they were all the same. That production wasn’t as bad as the production for A Darker Crimson (my first paranormal, audio rights not mine at the time) which was just horrific, I’m sad to say. Terrible narrator. Terrible production values.

I started listening to the audio book for Ivory’s The Beast, and the narrator is wonderful. She never sounds strained or phony, and I’m just so struck by how very, very good this reading is.

So. Here are my questions to you. Do you listen to audio books? What are your thoughts, pet peeves, loves, hates about them? Have you read Ivory?

 

 

Bread and Roses

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Hello everyone!  I feel like it’s been ages since I last popped in here at the Riskies, but it has been a long month.  Christmas, a surgery (which went well, and only meant one night in hospital, even though that one night was Christmas Eve!), and deadlines all over the place have been making me a wee bit crazy.  (But I am excited to say my next Amanda Carmack book, Murder in the Queen’s Garden, will be out in a couple of weeks!)

BreadIn the meantime, I am at work on the next Elizabethan mystery, Murder at Whitehall, which is set at Christmastime.  Christmas at the court of Elizabeth I was way more complicated than a holiday at my house (I am not feeding hundreds of people who insist on stuff like gilded peacock, for one thing).  But one of my Christmas gifts was a pink Kitchen Aid, which means I’ve been learning all sorts of fun recipes, including cookies, cake, and my own bread.  If I was making bread in the queen’s kitchen in 1560, though, the recipe might be something like this…

Take one Gallon of flowre, two pound of Currans, and one pound of butter or better, a quarter of a pound of sugar, a quarter of a pint of Rose-water, halfe an ounce of nutmeg, & half an ounce of Cinnamon, two egs, then warm cream, break the butter into the flower, temper all these with the creame, and put a quantity of yest amongst it, above a pint to three gallons, wet it very lide, cover your Cake, with a sheet doubled, when it comes hot out of the Oven; let it stand one hour and a half in the Oven.

I am definitely adding some rosewater next time!!!

What are some of your favorite bread recipes???

1815

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1815. A momentous year and one with which any reader of Regency romance should be familiar. It was, after all, the year of Waterloo, the battle that defeated Napoleon once and for all.static1.squarespace

We are all looking forward to the two hundredth anniversary of Waterloo this year. In fact, our Susanna Fraser is planning to attend! As is my Australian friend, Lisa Chaplin, whose first historical fiction book, The Tide Watchers, is going to be making a big splash when it is released in June, the month of Waterloo!

1815 is famous for another battle, too, though.

Freedom to Love by Susanna FraserAs Susanna told us last week, January 1815 was the 200th anniversary of the Battle of New Orleans, another battle that ended a war, although in this one, the British lost to the Americans. (Don’t forget! Susanna’s new book, Freedom To Love, that takes place after the battle is out now!)

Did you know there was another war that ended in 1815? It began in 1815, too. March 15, 1815, Joachim Murat, King of Naples, declared war on Austria, starting the Neapolitan War. Murat was Napoleon’s brother-in-law, married to Napoleon’s sister, Caroline, and had been a charismatic and daring cavalry officer. Napoleon appointed him King of Naples and Sicily, but when Napoleon was defeated at Murat2Leipzig, Murat switched sides and reached an agreement with Austria to save his throne. At the Congress of Vienna, though, he realized he had little support, especially from the British who wanted to restore King Ferdinand IV to the throne. When Murat heard of Napoleon’s escape from Elba, he switched sides again and declared war on Austria. The war ended in May after a decisive Austrian victory at the Battle of Tolentino. Ferdinand IV became King of Naples and Sicily and Murat was eventually executed.

1815 is famous for other things, too

Royal_Doulton_3916699266_64f808e041 The Corn Laws were enacted by Parliament. The Corn Laws were steep tariffs on imported grain designed to keep Great Britain’s grain prices high. Food prices were steep and the laws were opposed by Whigs and workers.

Jones, Watts, and Doulton started a stoneware pottery in South London that eventually becomes the Royal Doulton Company.

Mount Tambora in the Dutch East Indies erupted killing almost 100,ooo people and sending sulfide gas compounds into the upper atmosphere. It is thought that the gases blocked sunlight and led to 1816 being called the Year Without A Summer. Temperatures dropped, crops failed, famine was widespread in New England, Canada, and Europe.

Geological_map_-_William_Smith,_1815_-_BLWilliam Smith published the first national geological map of England, Scotland and Wales.

Jane Austen’s Emma was published, as were Sir Walter Scott’s Guy Mannering and Lord Byron’s Hebrew Melodies, a collection of poems including “She Walks In Beauty.”

Speaking of Byron, 1815 is the year he married Anna Milbanke. And is also the year his daughter Augusta Ada is born. Augusta became an early computer pioneer, and is often considered the first computer programmer.

99px-Emma,_Lady_Hamilton_by_George_RomneySir Humphry Davy invented the Davy lamp, a coal mining safety lamp.

Anthony Troloppe was born in 1815.

Emma, Lady Hamilton, Lord Nelson’s mistress died in 1815. So did James Gillray, the famous caricaturist.

What other momentous events took place in 1815?

Diane Health Update: My back is much better. It still hurts some, though. Luckily, the dh’s pneumonia is all gone so he can do the heavy lifting!

Ugh, the plague!

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My daughters and I have been passing around some sort of cold/flu/plague thing. It’s been so bad I even forgot this was my day to post! That NEVER happens. Anyway, here are some Regency cold remedies I posted a while ago.

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“People do not die of little trifling colds.”

But what Mrs. Bennett didn’t say is sometimes it feels like you could.

What would Regency folk have done when they felt like I do?

One of my favorite period sources on medicine is DOMESTIC MEDICINE, by William Buchan, first published in 1769 with 18 subsequent editions. Buchan was pretty forward-thinking about general health and prevention and many of his suggestions are far less kooky than those of his counterparts (though that’s not saying much!) I think of it as the sort of book my heroines might have owned and used to help keep their families healthy during the happily-ever-after.

Anyway, here are some suggestions:

“THE patient ought to lie longer than usual a-bed…”

Amen to that one.

“A SYRUP made of equal parts of lemon-juice, honey, and sugar-candy, is likewise very proper in this kind of cough. A table-spoonful of it may be taken at pleasure.”

This sounds very nice.

“If the pulse therefore be hard and frequent, the skin hot and dry, and the patient complains of his head or breast, it will be necessary to bleed, and to give the cooling powders recommended in the scarlet fever, every three or four hours, till they give a stool.”

I checked some of the recommended medications, and they include “Peruvian bark” and “snake root”. Googling these exotic terms, I learned that Peruvian Bark is also called cinchona bark, and can still be used to treat fevers. Seneca Snake Root has expectorant properties. OK, so far, Dr. Buchan is not so dumb.

However, I don’t think my medicine cabinet contains any Peruvian Bark or Snake Root…

And the bleeding I could definitely do without!

Here’s another tidbit.

“MANY attempt to cure a cold by getting drunk. But this, to say no worse of it, is a very hazardous experiment.”

Aw, I’m willing to try it at this point. It couldn’t make me feel any worse, could it????

I hope everyone is feeling better than I am. If not, what do you rely on?

Elena

The Joys of Doing Research on Historical Food

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"Tea Party," a picture by Sandra Schwab
The end of the old year must have addled my brains, for I completely forgot to write a post last Wednesday – sorry about that!!!

I hope you all had a good start into 2015! I for one, started the year doing research on food.

I love good food (cheesecake!!!), so perhaps it’s no surprise that dinners, luncheons, & teas feature frequently in my books. Researching 19th-century food is such a joy: not only are there oodles of books available on the subject (like Kristen Olsen’s Cooking with Jane Austen), but you can also easily access primary material – in other words, cookbooks! One of my favorite cookbooks from the Georian era is Frederick Nutt’s The Complete Confectioner; or, The Whole Art of Confectionary Made Easy: Also Receipts for Home-Made Wines, Cordials, French and Italian Liqueurs, &c. It was originally published in the late 18th century, and new editions appeared throughout the Regency era. The 1819 edition is available online from Google Books.

Nutt’s Complete Confectioner is just perfect when you’re looking for something to satisfy your hero’s (or heroine’s) sweet tooth: the book starts with biscuits (including chocolate biscuits, orange biscuits, and French maccaroons), continues with cakes, wafers, drops (perhaps your hero likes munching bergamot drops? Seville orange drops?), and also includes recipes for jellies, creams, ice creams and water ices (well, okay, you’d probably want to skip No. 153, “Parmasan Cheese Ice Cream”). And then, of course, there are the recipes for alcoholic beverages (elder wine, cowslip wine, orange wine, cinnamon liqueur, coffee liqueur, etc.)

Recipe for Parmesan Cheese Ice CreamFor the Victorian period, there is the ever-wonderful Mrs. Beaton, whose cake recipes often include breath-taking amounts of eggs (16 for the Rich Bride Cake!) and who also gives you advice on the duties of servants – perfect! Moreover, Mrs. Beeton’s Book of Household Management includes suggestions for seasonal dinner menus. And while there are a few dishes I really wouldn’t want to see on the table in front of me (boiled calf’s head with tongue and brains, anybody?), I’d be more than happy with the roast ribs of beef, the grilled mushrooms, with the Charlotte Russe and the rhubarb tart (yum!).

But, alas, at the moment I’m not doing research on 19th-century food. I am doing research on Roman food.

Oh dear, Roman food.

*hides behind her couch and whimpers*

First of all, there is the infamous garum, the stuff the Romans apparently poured over almost anything – like ketchup. Only, well, garum wasn’t made from tomatoes, but from fish.

Rotten fish.

In his De re coquinaria (On the Art of Cooking), Apicius included a particularly nice recipe for garum: take gills, fish intestines, fish blood, salt, vinegar, parsley and wine, throw everything into a vessel, and leave it out in the sun for three months. Afterwards, stain and bottle (= fill into an amphora).

And as if rotten fish sauce wasn’t bad enough, there is also the stuff that the Romans ate at posh dinner parties.

Think sow’s udders stuffed with giant African snails.

Or fried dormice rolled in honey and poppy seeds.

But hey, if you don’t like something, you can always pour garum over it!

[Note to self: Should you ever write another historical set in Roman antiquity, DON’T GIVE ANY OF YOUR MAIN CHARACTERS POSH FRIENDS!!!!! No extravagant Roman dinner parties EVER again!!!!]