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April Newsletter
why Iona Stones?
A story I read about The Stone of Destiny, or the coronation stone traveling through Scotland and making a stop at Dunstaffnage Castle Oban, Scotland, inspire the series. The castle was my choice for inspiration for a romance based in Scotland. Once reading about the stone and its rumored birthplace, Iona Island, I asked myself, what if it was magic? What if many stones were magical, and what would that mean?
Inspirational Quote
“The April winds are magical, and thrill our tuneful frames; The garden-walks are passional, to bachelors and dames.”– Ralph Waldo Emerson
April Recipe
April Update
WELCOME to my first newsletter as I embark on a journey as a published author. The first installment of my series, Stones of Iona, will be STONE OF LOVE. A romance fantasy about magic Fae stones from Iona Island. Edits have begun and work continues for books two and three as well as the Dragons of Tantallon Series, my shapeshifting dragons.
“All readers come to fiction as willing accomplices to your lies. ”
Stone of Love
Our first story begins when Dadga, the King of the Trutha de Dannan scatters the stones in space and time in a desperate move to keep an evil Fae from finding the Stone of Love. After leaving her abusive ex, American scholar Brielle DeVolt embarks on a career-changing opportunity, the renovation of Laird Colin MacDougall’s Chapel ruin. The attractive, broad-shouldered Laird leaves her weak-kneed, but can she trust herself to love again? Dusted in construction dirt, the curvy beauty in his study captivates Colin. As she steps to the window, her brunette tresses halo in the sunlight, and he sees her as his dream soul mate. When he learns his hereditary duty is safeguarding magic Fae stones, all he wants is to protect Brielle from the evil forces of the Fae. Traveling to the past to assume his forefather’s identity and find a missing magic stone is challenging enough. When Brielle appears, an undeniable attraction to his ancestor ignites, causing her confusing passion. Faced with fighting an evil Fae to save the realms, he must choose between saving the stone or saving his love. Stay tuned for monthly updates as we near the release of the first book in Stone of Iona, STONE OF LOVE, in 2024!
Meat MarinadePrep Time: 5 mins mixed, 4 hours marinade, 1-hour cook Servings: 4
Ingredients (double for chicken and beef)¾ cup light olive oil½ cup red wine vinegar2 lemons, juiced5 cloves garlic, crushed1 teaspoon dried rosemary1 teaspoon dried sage1 teaspoon dried thyme1 teaspoon dried marjoram1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon garlic powder1 teaspoon black/red pepper flakes &crushed black pepper to tasteDirectionsCombine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Beef sirloin cut into cubes, and two chicken breasts cut into cubes, marinate refrigerated in a gallon zip bag for four hours.CookSpear onto rotisserie spears or use skewers on the grill. Cook low for one hour to one hour and fifteen minutes until meat is cooked.
While it’s cooking, make Tzatziki sauce.
Ingredients (double for chicken and beef)¾ cup light olive oil½ cup red wine vinegar2 lemons, juiced5 cloves garlic, crushed1 teaspoon dried rosemary1 teaspoon dried sage1 teaspoon dried thyme1 teaspoon dried marjoram1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon garlic powder1 teaspoon black/red pepper flakes &crushed black pepper to tasteDirectionsCombine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Beef sirloin cut into cubes, and two chicken breasts cut into cubes, marinate refrigerated in a gallon zip bag for four hours.CookSpear onto rotisserie spears or use skewers on the grill. Cook low for one hour to one hour and fifteen minutes until meat is cooked.
While it’s cooking, make Tzatziki sauce.
Tzatziki SaucePrep Time: 15 mins Total Time: 15 mins Servings: 8Ingredients1 English cucumber1 (16 ounce) container plain Greek yogurt3 cloves garlic, minced2 tablespoons olive oil1 tablespoon chopped fresh mint½ medium lemon, juicedsalt and ground black pepper to tasteDirectionsGather all ingredients.Peel cucumber; remove seeds with a spoon. Finely chop cucumber, then squeeze to drain excess liquid. Remove the leaves only of the mint, roll the leaves, and finely chop. Combine the cucumber with Greek yogurt, garlic, olive oil, mint, lemon juice, salt, and pepper in a bowl. Blend until smooth. Serving Stir fry or steam sliced red/green bell pepper with yellow onion; sprinkle feta cheese on top. Serve on Mini Naan bread. The meat makes for an excellent Greek Salad for lunch the following day.
