I head to the beach. There’s just something about being near the water that helps me get balanced and back on track. I need that right now since it’s been an up and down year. Lots of fabulous amazing things, like the Jane the Virgin book and the fabulous reviews for ONE SUMMER NIGHT. Lots of frustrating things in the world of publishing which are beyond my control, but have really made being a writer quite difficult.
When the latter start to really weigh me down, it’s time to get away to the shore and think about all that is good, including being by the shore. What’s your place to get balanced again?
And if you do like getting away to the shore, but can’t do it physically, how about checking out ONE SUMMER NIGHT which is available for only 99 cents or read the first three chapters for free at Radish!
Amazon Kindle: http://amzn.to/2krMwfE
Amazon Paperback: http://amzn.to/2kYLWZV
Radish: Read three chapters for free – http://bit.ly/2AERQFk
Many thanks to those of you who dropped by for the chat last night! We had a blast and it was wonderful getting to know you!
So I’m trying to hold onto summer a little longer since it’s my favorite time of year and what’s better in the summer than a cooling wine spritzer. This recipe was adapted from one from Bon Apétit which called for the use of Aperol. By the way, if you haven’t tried an Aperol Spritz, please do so. I had one the other day for the first time and it was delicious.
But now, picture this. You out on the beach, reading a good book. Maybe even ONE SUMMER NIGHT while you sip your Gran Marnier Rosé Spritz!
Gran Marnier Rosé Spritz
3/4 cup mango nectar, chilled
1/4 cup Gran Marnier (You could also use Cointreau or Benedictine or Triple Sec – anything orange-flavored)
1 bottle sparkling Rosé or if you’d like, Moscato Asti, chilled
2 tsp sugar
Juice of one orange
Mix all the above in a pitcher and stir! Serve chilled and garnish with an orange slice and a maraschino cherry (only because I really like those! LOL) Or use lime wedges and berries as a garnish. You can also change out the Rosé with a nice prosecco. In fact, there are lots of tasty fruit-flavored proseccos out now that would work well in the recipe.