Today I welcome Christine Clark (writing as CB Clark) to my blog to help celebrate her newest romantic suspense, Forging Forgiveness and to hear about her recent trip to Iceland, which includes a recipe you might be interested in.
Forging Forgiveness is award-winning author, C.B. Clark's eighth novel published by The Wild Rose Press. When she's not busy traveling around the globe or hiking and camping in the wilderness near her home in northern British Columbia, she can be found in front of her laptop plotting her next story.
Here's the blurb for Forgiving Forgiveness:
When small-town college instructor Candace Cooper discovers bloody, bare footprints in the snow while running in a state park deep in the Rocky Mountains of Colorado, it brings back the horrific nightmare of her past.
Detective Aiden Farrell is determined to redeem himself in his new position in Colorado, even if that means ignoring his growing feelings for the beautiful professor he meets during an investigation. His fear that the footprints she saw are connected to a recent spate of missing teens intensifies when Candace is assaulted on campus.
Aiden and Candace join forces, but as they start unraveling the truth, they get closer to each other - and to a killer who'll stop at nothing to achieve his nefarious goal.
Caught between duty and love, Aiden fights in a race against time to save the woman he loves.
Also available for purchase at Kobo.com and all other major online retailers.
Now on to Christine's post about Iceland:
My recent trip to Iceland was incredible. The scenery was stunning, the people friendly, and the food delicious. The best part of every meal was the bread. That may explain why I gained a few extra pounds while I was there even though I hiked the rugged terrain every day.
There were many different varieties of bread, but my favorite was thunder bread. It's also called rugbraud. A dense, dark rye bread that's slightly sweet and hardy, rugbraud is traditionally baked underground in a geothermal spring. There aren't any volcanic springs near where I live, but an Icelandic local gave me a recipe for rugbraud that can be baked slowly in the oven. It's delicious, especially lightly toasted with peanut butter, but it's also yummy with soup or stew.
Recipe:
2 1/3 cups dark rye flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup golden syrup
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/2 cups buttermilk
Preheat oven to 200 F.
Combine dry ingredients.
Add buttermilk and syrup and stir.
Pour dough into a greased loaf pan and cover tightly with aluminum foil.
Bake for 8 hours.
Turn loaf onto a kitchen towel and wrap until cooled. This will stop a hard crust from forming.
Slice thinly and serve with lots of butter.
To Follow Christine (CB Clark) you can find her here:
Your romantic suspense looks great and your recipe looks delicious! I love that there's no yeast involved. Thank you for sharing it. Wishing you all the best!
ReplyDeleteAnd this is a lovely blog. :)
Thanks for popping in & reading about Chris's new book. The recipe sounds great, doesn't it? :)
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