Lynn Charles's Blog, page 6
February 18, 2016
Schoenberg & Bad Ring Tones
Atonal music is an acquired taste. One, I admit, I never quite acquired. Even the name of it makes me cock my head in wonder. Music is rhythm, harmony and melody. If you take “tone” out of it… well, you have rhythm. Which, isn’t actually the definition of atonal music, but the lack of audible […]
February 12, 2016
Pre-Order Black Dust
I am so excited to be in the final stretch until Black Dust gets into your hands. “No one calls me Toby now.” Tobias shook his head and hated the worry he saw in Emmett’s eyes. “I’m not that boy anymore… ” “I never expected you to be.” Emmett’s gaze was like fire through Tobias’s […]
February 8, 2016
I Belong to You
So often it’s viewed that classically trained musicians only enjoy classical music, and if there is any ‘pop’ at all, it’s relegated to the standards. Musicians love music. And for Toby and Emmett, Lenny Kravitz is a favorite that even survived tragedy: “They’re on the way, Em. Can you hear the squad?” Emmett didn’t remember […]
February 5, 2016
The Musical Life
If you glance up at my tagline, you will see that I call myself a “rusty musician.” Most days, it’s fair to emphasize on “rusty,” while others, I can still feel the wheels of “musician” churning inside of me. And it was the latter that made me want Black Dust to exist in the world […]
February 1, 2016
Try Me (She Loves Me)
Music feeds the characters in Black Dust. It informs who they are, where they’re from, and paves the path to where they are going. This is the first of numerous posts giving you a glimpse into the sounds of Black Dust. An added bonus: a short excerpt to invite you into the world of Tobias […]
January 29, 2016
From Chefs to Musicians
It’s a remarkably short journey, going from a story about chefs to a story about musicians. Going from the frenetic, high-pressured world of a professional kitchen during rush in Chef’s Table to the seemingly more laid back, ivory-tinkling life of an itinerant pianist in Black Dust might feel like an odd leap, but let’s look […]
January 11, 2016
How does one re-enter a digital space they’ve left unatte...
How does one re-enter a digital space they’ve left unattended for over a year? I suppose I just did. Promises, promises, but I plan to stick around this time. So, what did I do the last year I was absent from this space? Well, I wrote another book is what I did. And it sort […]
September 27, 2014
Pre-Orders begin Thurs Oct 2
Chef's Table
Evan was used to distractions in the kitchen. His job was buoyed by auditory distractions: printers clicking a constant tick-tick-tick of new orders; cooks chattering about the food, their horrible mothers-in-law and how drunk they’d gotten the night before; expeditors shouting orders and the general clang-sizzle-hiss of food prep all served not only as a droned soundtrack, but also a constant distraction. You learned to work with it, if not for it.
But this distraction—Patrick’s lips moving up the curve of his neck, hot breath tickling his ear right before the damp warmth of his tongue traced the shell of it; Patrick’s arm wrapped firmly around his waist, hand dipping knuckle deep into the waistband of his lounge pants, the other covering his own hand on the sauté pan handle, “helping” him flip the asparagus over the heat—was a distraction he could not get used to.
Not that he wanted to. Not at all.
* * *
US/Canada: Order the print edition from the Interlude Store before November 18th and receive the DRM-free, multi-format eBook for free.
International Orders: Chef’s Table will be available to order from most book retailers starting December 2nd. Submit a copy of your receipt to promotions@interludepress.com by February 2, 2015 and receive the eBook for free.
Also, available for pre-order through Amazon--see link below.
Evan was used to distractions in the kitchen. His job was buoyed by auditory distractions: printers clicking a constant tick-tick-tick of new orders; cooks chattering about the food, their horrible mothers-in-law and how drunk they’d gotten the night before; expeditors shouting orders and the general clang-sizzle-hiss of food prep all served not only as a droned soundtrack, but also a constant distraction. You learned to work with it, if not for it.
But this distraction—Patrick’s lips moving up the curve of his neck, hot breath tickling his ear right before the damp warmth of his tongue traced the shell of it; Patrick’s arm wrapped firmly around his waist, hand dipping knuckle deep into the waistband of his lounge pants, the other covering his own hand on the sauté pan handle, “helping” him flip the asparagus over the heat—was a distraction he could not get used to.
Not that he wanted to. Not at all.
* * *
US/Canada: Order the print edition from the Interlude Store before November 18th and receive the DRM-free, multi-format eBook for free.
International Orders: Chef’s Table will be available to order from most book retailers starting December 2nd. Submit a copy of your receipt to promotions@interludepress.com by February 2, 2015 and receive the eBook for free.
Also, available for pre-order through Amazon--see link below.
September 10, 2014
Welcome...and take cover!
This is just a quick hello for those who joined during the Interlude Press giveaway--and since. I will get this revved up here soon.
In the mean time, I thought I'd warn you. I'm about to dump a bunch of books from my personal account over here. Many are older reads as I took a break from updating goodreads for a time. Over the next week or so, I'm sure I'll be adding quite a few things here to catch up.
Once that's done things will become a bit more manageable around here. I'm a slow reader, so you won't get spammed like this again.
In the mean time, I thought I'd warn you. I'm about to dump a bunch of books from my personal account over here. Many are older reads as I took a break from updating goodreads for a time. Over the next week or so, I'm sure I'll be adding quite a few things here to catch up.
Once that's done things will become a bit more manageable around here. I'm a slow reader, so you won't get spammed like this again.
