Sharon Wray's Blog, page 79

Sarah Munro’s Oily Skin Makeup Remover

Although we think of the 17th and 18th centuries as so far in the past, people were surprisingly the same as they are now. And one similarity is that women wore makeup back then. Of course they didn’t run to the Clinique counter or order their products online. Since they did use natural alternatives to enhance their features, they also had to take their makeup off.

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Sarah Munro, the heroine in ONE DARK WISH (the second book in my Deadly Force romantic suspense series) updated a recipe she’d found for a makeup remover that works really well for oily skin. She’s currently revising the recipe for dry and combination skin, but the recipe below is perfect for those who want a natural alternative to taking off their makeup even though they have oily skin. I’d love to know what you think once you use it!

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Sarah Munro’s Oily Skin Makeup Remover

Ingredients

2 Tablespoons Witch Hazel

2 Tablespoons Jojoba Oil

1 Tablespoon Aloe Vera (stripped from the plant, if available)

2-3 drops Lemon Essential Oil (or Tea Tree Oil, if you prefer)

Small glass container with a lid, both sterilized (can use a recycled glass bottle as long as it has a tight lid and can be sterilized)

Directions

To sterilize the container, submerge the glass container and lid in a pot of boiling water. Boil for at least ten minutes then take out to cool.

Combine the witch hazel, jojoba oil, aloe vera, and essential oil in a glass measuring cup. Using a funnel over the containers opening, pour the liquid into the bottle. Shake well.

To use, dispense a small amount on a cotton square and gently swipe over your face. Wash and moisture as you normally would. Can be stored on the counter and shake well before each use.

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning.

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Published on November 26, 2019 15:30

The Hungry {Romance} Writer: Roasted Butternut Squash, Pears, and Cranberries

The kids are on their way home from college and tonight I’m making one of their favorites: Roasted Butternut Squash, Pears, and Cranberries. The funny thing about this dish is that I’m making it again next week for Thanksgiving. Yes, it’s just that good and just that easy!

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The butternut squash needs to be peeled, but the pears aren’t peeled. If you buy the squash already peeled and chopped then this dish takes no time at all to make. It’s a perfect dish for company because not only does it serve 12, it can also be made ahead and kept in the refrigerator until you’re ready to bake it. And, as a bonus, it’s even more delicious the next day.

This dish goes great with ham, pork, turkey, and chicken. It’s just as delicious served cold the next day, and I’ve even put it on top of leftover turkey sandwiches. I hope you’re all enjoying the last few weeks of November!

Sharon Wray

Serves 12

86Roasted Butternut Squash, Pears, and Cranberries

I love this side dish in the winter. If available, I buy the squash already peeled and cut up to save time. And I usually have to buy the pears a few days ahead to give them time to ripen. Because this dish is sweeter than most side dishes, I like to serve it alongside a salted pork roast, baked ham, or turkey. It's also great on leftover turkey sandwiches!

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

2 Tablespoons brown sugar1/2 teaspoon cinnamon1/4 teaspoon ground ginger1/8 teaspoon nutmeg1/8 teaspoon allspice2-3 pinches Kosher salt, to taste4 cups butternut squash, peeled and cut into 1" cubes3 cups bartlett pear (NOT peeled), cut into 1" cubes1/2 cup dried cranberries2 Tablespoons melted butter

Instructions

Preheat oven to 350 degrees.In a small bowl, combine brown sugar, cinnamon, ginger, nutmeg, allspice and salt. Set aside.In a large bowl, combine butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with the sugar mixture. Toss until everything is coated.Pour into a 9x13 glass pan and bake for 30 minutes.Toss the mixture and then cook for another 15 minutes until squash and pear are tender.Serve hot.

Notes

This dish can be made up to a week ahead. Just bake it, cool, then store in an airtight container. When you're ready to reheat it, bring the dish to room temperature on the counter, and then bake at 375 degrees for 15-20 minutes. But watch it carefully as it will dry out. Prep time assumes the squash has already been peeled and cut.

7.8.1.225http://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-roasted-butternut-squash-pears-and-cranberries/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning.

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Published on November 22, 2019 03:30

Sarah Munro’s Sage Mouthwash

Sarah Munro, the heroine in ONE DARK WISH and the second book in my Deadly Force series, is a historian who has a side hobby of collecting and updating herbal 17th century recipes. One of the recipes she found and updated was for a fresh sage mouthwash. It has a fresh, non-chemically flavor and is a natural alternative to store-bought products. It has been used for centuries and was quite popular during the 17th and 18th centuries in the American colonies.

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Common sage (also known as garden sage and salvia officinalis) is a member of the mint family along with other herbs such as rosemary, thyme, basil and oregano. For such a small green leaf, sage has a surprising number of nutritional properties. It’s a natural cleaning agent and has small amounts of iron, Vitamins K and B6, manganese and calcium. It’s also filled with antioxidants–160 polyphenols (plant-based chemical compounds that help your immune system) to be exact!

Sarah Munro’s Sage Mouthwash

INGREDIENTS

6-8 fresh sage leaves

Pinch of sea salt.

1 1/2 cups boiling water

12 ounce sterilized bottle (any recycled bottle with a screw on lid will do, as long as it’s clean and sterilized)

DIRECTIONS:

Rinse sage leaves and dry thoroughly. Once dry, chop up the sage leaves and place them in a glass measuring cup. Add the sea salt. Pour the boiling water on top of the sage leaves and salt. Let the mixture sit and infuse until it is cool.

While mouthwash is cooling, submerge the glass bottle and lid into a pot of boiling water for at least ten minutes to sterilize.

When the mouthwash is cool, place a clean funnel in the bottle’s opening and line with a piece of muslin or cheesecloth to use as a strainer. Pour the mouthwash into the bottle and put on the lid. The mixture does not need to be refrigerated and lasts for 2-4 weeks, depending on how quickly you use it.

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning.

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Published on November 20, 2019 03:30

Cover Reveal for In Search of Truth

This book, and this cover, have been a long time in the making. The book and the cover went through tons of revisions and I think we’re finally at the end point–I hope!!! Especially since this book comes out February 24!!

IN SEARCH OF TRUTH is the third book in the Deadly Force series and follows Zack and Allison while they search for an infamous 17th Century’s pirate’s treasure while trying to save each other and all of Zack’s men.

Here’s the blurb for IN SEARCH OF TRUTH

Some treasure is hidden in plain sight…Anthropologist Allison Pinckney is stunned when she inherits the key to a seventeenth century pirate cipher that makes her the target of two brutal arms dealers. Now, to save those she loves, she must solve the cipher. With this perilous mission growing ever more dangerous, she reluctantly seeks help from ex-Green Beret Zack Tremaine, the one man she’s been avoiding. Because if she gives into her long-buried feelings for him, it could cost them their lives.

Zack Tremaine is haunted by regrets. Years ago, he betrayed his men and lost the only woman he ever loved. Now that his men are caught in a fierce rivalry between two deadly enemies, his only hope is to team up with Allison. She holds the secret to a pirate treasure, and he must take the chance to save his men and redeem his honor. Even if she breaks his heart…again.

Here’s the preorder link: Amazon

And here’s the cover!!

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Thank you all for your love and support! It means everything to me!!

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning.

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Published on November 19, 2019 03:30

The Hungry {Romance} Writer: Roasted Acorn Squash

Even though it’s still November, it seems like the entire retail world thinks it’s Christmastime. And that stresses me because I like to savor and enjoy ALL the seasons. I especially love to cook seasonally. The last few weeks I’ve been cooking with all sorts of autumn vegetables and one of my favorites is Roasted Acorn Squash. Not only is it super easy, it’s also packed with vitamins and nutrients we need to help us prepare for the long winter ahead.

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Roasted Acorn Squash pairs really well with the Spiced Cranberry Pork Roast and the Slow Cooker London Broil. And I also serve it alongside the Cranberry Rice Pilaf. When the kids are gone, my husband and I are lazy eaters, surviving on soups and stews. But now that the kids are on their way home from college for Thanksgiving, I need start cooking full meals again–the kind with side dishes and extra loves of bread!

Sharon Wray

Serves 6-8

94Roasted Acorn Squash

I grew up in the northeast where all of our veggies, especially the winter ones like acorn and butternut squash, turnips, and parsnips are all roasted. While I have an even easier acorn squash recipe in the collection, this one is wonderful with a pork roast or London Broil. And the skin, which softens as it roasts, is also edible.

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Published on November 15, 2019 03:30

Sarah Munro’s Lemon & Honey Facial Mask

Lemon and honey have been used as a facial scrub for centuries. The lemon juice makes a wonderful astringent filled with AHAs and BHAs. These exfoliating acids strip away dead skin cells and help with blackheads, acne, and skin discoloration. Honey has antibacterial properties and is a natural antioxidant. Combined, the honey and lemon clean, brighten, and tighten up the skin in a natural, gentle way.

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Sarah Munro, the heroine in ONE DARK WISH (the second book in my Deadly Force romantic suspense series) even found a recipe for a honey and lemon skin mask while investigating a young woman named Rebecca Prioleau who died in 1699 when she was just sixteen. Since the recipe is simply lemon juice and honey, no updating was necessary.

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Published on November 12, 2019 03:30

The Hungry {Romance} Writer: Cranberry Pecan Rice Pilaf

Last week I made one of my favorite fall dinners, Cranberry Roasted Pork. I served it with one of my favorite side dishes, Cranberry Pecan Rice Pilaf. It’s super easy to make and my kids love this rice, probably because it’s cooked slowly and has the creamy texture of risotto.

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The rice also reheats well. If you make both the pork roast and the rice ahead of time and keep it in the refrigerator, you can serve it to a full house of people on the Saturday after Thanksgiving when everyone is done with the turkey. And this year I’m cooking for 16 guests so anything I can prepare ahead of time is a blessing!

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Published on November 08, 2019 03:30

The Hungry {Romance} Writer: Slow-Cooker Spiced Cranberry Pork Roast

It’s November 1, the day after Halloween (also known as All Saint’s Day) and I know it’s going to be a busy month with work deadlines and company. And this weekend, the busyness begins! So I’m pulling out the slow cooker and making one of my favorite fall meals: Spiced Cranberry Pork Roast.

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Here in Virginia the leaves are finally turning and it’s no longer hot and humid. Yet, it’s also not snowing yet (yay!) so I’ll be serving dinner outside around the fire pit. I usually serve this roast with a cranberry risotto and baked acorn squash (or a green salad). But it’s also great on slider rolls or even pumpernickel bread for a wonderful sandwich. Regardless of how you serve it, if you double the recipe and freeze half you’ll have another meal on a last-minute busy night.

Sharon Wray

Serves 4-6

644Slow-Cooker Spiced Cranberry Pork Roast

This is the easiest recipe ever. Throw it in the slow cooker and it makes the house smell wonderful. If I have a child around willing to stir the risotto, that's what I serve with the pork. If not, I serve it over brown rice. Add a green salad and it's a perfect fall dinner!

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Ingredients

Roast1 2 1/2-3 pound boneless pork loin roast1 16 oz can whole cranberry sauce1 teaspoon dry mustard1/4 teaspoon ground clovesGravy1 Tablespoons cold water2 Tablespoons cornstarchSalt to taste

Instructions

Put the pork loin into the slow cooker.In a bowl, mash together the cranberry sauce, dry mustard and cloves. Pour over pork and cook on low for 6-8 hours, depending on your slow cooker.Remove the meat and transfer to a cutting board and cover with foil. Let sit for 10 minutes before serving.For the gravy:Drain the remaining juices in in slow cooker and transfer to a small saucepan. In a bowl, combine the water and cornstarch until smooth. Bring the juices to a boil and slowly stir the cornstarch paste into the pot. Stir until thickened. Add salt if necessary.7.8.1.25http://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-slow-cooker-spiced-cranberry-pork-roast/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning.

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Published on November 01, 2019 03:30

The History of Halloween

I want to wish all of my readers a Happy Halloween! I know some people don’t celebrate this holiday, and others aren’t sure what this holiday is even all about. So, in honor of the day, I’ll give a short history lesson on the origins of Halloween.

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Halloween takes place every year on October 31. Originally, the ancient Celts celebrated the last day of October as Samhain (pronounced ‘SAH win’). Two thousand years ago, the Celts (mostly in Ireland, Britain, and parts of France) celebrated November 1st as their New Year. It was a celebration of gratitude for the harvest and a hope that everyone would survive the dark winter. It was also considered the day that the veil between the worlds of the living and the dead was the thinnest (because it was the longest night of the year), thereby allowing ghosts to walk the earth.

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Because of this, light (bonfires and lanterns) became a huge part of the their celebrations. If one carried a light around (or a candle in a cut-out squash or pumpkin) as darkness fell, the light would keep away the spirits. And, if someone were really worried, they’d dress up as something or someone else to confuse the spirits.

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Yet, at the same time, the druids (the Celtic priests) welcomed the spirits as it would allow the druids to make predictions about future harvests and the length of the winter. These predictions were a huge source of hope for a people who depended entirely on nature for their well-being and survival. When darkness fell, all the Celts would put out their hearths and light a sacred bonfire. Once the sun rose the next morning, everyone would relight their hearths from the sacred fire.

After the Romans invaded Britain and took control, around 43 A.D., they brought their own holidays with them including a costumed festival commemorating Feralia (the passing of the dead) and Pomona, the Roman goddess of fruit and trees. (Apple bobbing, anyone?) Over the centuries, the Roman and Celtic festivals morphed into one–still on October 31– and still pagan.

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In 609 A.D., Pope Boniface IV dedicated May 13th to honor Christian martyrs, Then Pope Gregory III added all Christian saints to the day and moved the celebration day to November 1. Now, in the Christian church, November 1 is known as All Saints Day.

By the 9th century in Ireland, Christian traditions had blended with the Celtic ones. Then, in 1000 A.D., the church designated November 2 as All Souls’ Day, a day to honor the dead. All Souls’ Day was celebrated with bonfires and dressing up in costumes as saints, angels and demons. All Saints’ and All Souls” Day celebrations were also called All-hallows or All-hallowmas (in Middle English, alholowmesse is translated as All Saints’ Day). People began calling the night before All-hallows–aka Samhain–All-Hallows Eve which eventually became Halloween.

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In the New World, Halloween was forbidden in colonial New England. The Puritans believed it was a pagan rite that could summon the dead. But it was celebrated in the southern colonies where people weren’t bound by the puritanical restrictions. As different ethnic groups of people (Europeans, Africans, and Native Americans) merged, an American version of Halloween appeared. Halloween events were called “play parties” which were public events that celebrated the harvest, where fortune-tellers and ghost storytellers fascinated the young.

Besides ghost stories, Colonial Halloween festivities also included all sorts of mischief-making. By the mid-nineteenth century, fall festivals were common. But it wasn’t until the second half of the 19th century, when the Irish immigrants appeared (after fleeing the Irish Potato Blight) that Halloween became popular. Although the Irish had been mostly Catholic for centuries, they still carried all of the ancient Celtic beliefs and traditions. And, as they integrated into American society, these traditions transformed Halloween into a National American holiday.

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Published on October 31, 2019 03:30

The Pumpkin Challenge: Can A Romance Writer Eat Only Pumpkin for an Entire Day?

I can’t believe that tomorrow is Halloween! And in honor of the funny squash that symbolizes this day, I’m going to only eat pumpkin foods. Why would I do such a thing? Since September 1st, everywhere I’ve gone I’ve been overwhelmed by pumpkin “things”. Pumpkin foods, drinks, housewares, clothes, and sometimes even a real pumpkin that I can cut up as a jack-o-lantern. So I was wondering… what if, for one day, I could only eat things made from pumpkins? What would that even look like? Or taste like?

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Since I like to research my books before I write, and I’m a librarian, I decided to take on this pumpkin challenge. I studied cookbooks and recipes to put together as balanced a meal plan as possible. Below is the plan I came up with and each of the meals is linked to a printable recipe page. Just click on the name of the food and it will take to to the recipe page

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Published on October 30, 2019 03:30