Updates

Many thanks to the bloggers and reviewers who have supported Tomato Girl. I appreciate everyone who takes the time to read my novel and share their impressions. New reviews can be found at Diary of an Eccentric, Book Editing Associates, The Inkwell, Literally Booked, Chicago Life,and B&b ex libris.

I had the great privilege this past week to talk via telephone with the members of The Omaha Book Club. They had recently read Tomato Girl and were eager to discuss it. What an enthusiastic and insightful group of readers! If you would like me to call your book club to discuss Tomato Girl, please email me at JaynePupek@aol.com to make arrnagements. A Reader's Guide is also available for download to assist with discussions.

I've sent off my new manuscript to my agent. While I wait to hear from her, I look forward to catching up on some reading and working on my NEA application and reviews I've promised. But tonight is the Oscars, and I'm looking forward to the show along with dinner of baked salmon Dijon, mashed potatoes, and baby lima beans. (Not to be confused with H. Lecter's fava beans!)

Happy Valentine's Day

Just in time for Valentine's Day...Cleis Press has released Afternoon Delight: Erotica for Couples, edited by Alison Tyler. I'm delighted to have a short story included in this anthology.

And for a decadent dessert to celebrate the day, try Gwyneth Paltrow's recipe from her blog:

Molten Chocolate Cakes

SERVES: 2
TIME: 45 minutes, largely unattended

1 1/2 tablespoons butter, plus more for the ramekins
1 1/2 oz. chocolate
1 egg, plus 1 egg yolk
1/2 cup confectioners’ sugar, plus 1 teaspoon
2 1/2 tablespoons all-purpose flour
3 tablespoons crème fraîche
1/2 teaspoon vanilla

Preheat the oven to 450°F.

Generously butter two 4 oz. ramekins.

Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup of confectioners’ sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour.

Fill the ramekins and bake for seven minutes. The edges and top should be just set.

Meanwhile, whisk the crème fraîche together with the remaining teaspoon of confectioners’ sugar and the vanilla.

Remove the cakes from the oven, let them cool for a few minutes. Invert onto dessert plates and serve each with a spoonful of crème fraîche.

Two Links

I've been preoccupied with my new manuscript and still need to put some spit and polish on it. In the process, I've fallen behind on my blog, email, etc. I wanted to take a moment to post links to a guest blog post I wrote for Reading Group Guides and to a profile at Literary Mama, written by Kimberly Becker. I hope you enjoy both.