"A book is the only place in which you can examine a fragile thought without breaking it, or explore an explosive idea without fear it will go off in your face. It is one of the few havens remaining where a man's mind can get both provocation and privacy." ~Edward P. Morgan

Dear Friends,

It's a triple treat this month—three reissues! Two are novels — The You I Never Knew and Passing Through Paradise — near and dear to my heart—my first full-length books with a contemporary setting, and they rocketed my writing off into new directions. The original publisher, Warner Books, has changed hands. Now held by a French company, Hachette, the imprint is called Grand Central Publishing or GCP. What's remained steady is the readership. My agent calls these "iconic" books, meaning they define a certain type of story with broad appeal. Boy, I hope so. The books are back in stores at a special price—$4.99. And in Target, they'll be just $3.99 the week July 14. At Sam's Club, they'll be part of a 3-for $10 promo. Grand Central Publishing has a fun new web site—check it out here. There's a bio and a couple of articles here.

Also this month, you'll see a new edition of the anthology That Summer Place with novellas by Debbie Macomber, Jill Barnett and me. All this good reading!

Stop by my blog for lots of pictures. If you missed the video of my birthday surprise, click here.

All this good reading calls for something delicious to nibble on. Try this:

Recipe

Rosemary Olive Oil Cake – you’ll love the subtle flavors of rosemary and orange.:

• 3 eggs
• 2 cups sugar
• 1-1/2 cups extra-virgin olive oil
• 1-1/2 cups milk
• 1/4 cup triple sec, Cointreau or Grand Marnier
• 1/4 cup frozen orange juice concentrate
• 3 teaspoons lemon zest
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup orange or lemon marmalade
• Rosemary sprigs and powdered sugar, for garnish

Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.

Happy reading,

Feel free to pass this newsletter on to other interested readers. Please include this footer with the message. If you're interested in receiving other author newsletters, visit Author Newsletters for a complete list of authors and readers newsletters. Your privacy is a priority. This newsletter is never sent unsolicited. Please read our privacy policy.

You are currently subscribed to susanwiggs as kallyorama@gmail.com.
To ***, send a blank email to leave-susanwiggs-385395E@authorlists.com