Meet my grandmother, Frances (top right), and great aunts Josie (center) and Emily (top left), on their way to a Mardi Gras ball, all adorned in their prized Eva Gabor wigs! (Great Uncle Vincent was basically their late in life chauffeur.
These Italian ladies’ food was legend (below, my grandmother’s recipe for stuffed artichokes) and so was their gossip, completely uncensored for my eager young ears. I grew up in their kitchens, hearing their excited chatter about the escapades of the glamorous, scandalous Gabor sisters—their fashions, jewels, romances and (many, many) husbands. Sadly, my ancestresses died not knowing that they were shaping me as a writer.
I’m lowering the ebook price of Run, Darling to $2.99, not because I don’t need money (I do!) but because I want to honor the women who made me, and also to honor those infamous Gabors, Zsa Zsa, Eva, and Magda, who escaped Nazi-occupied Europe with only their smarts, charm, grit, and determination, and made their way to Hollywood, where they became global stars who seduced the world.
And…while you’re on the site, do preorder the re-release of Leonardo’s Swans, my most popular book, a national and international bestseller and a runaway best seller in Italy.
With these two novels, you can immerse yourself in Hungary, Austria, Turkey, Poland, London, the Middle East, Old Hollywood, New York, and the Italian Renaissance, all for the price of one Starbucks cappuccino.
I don’t usually ask for support but try to give it. However, because traditional publishing is in chaos, I’ve decided to go it alone and self-publish, and I AM asking for your support.
Hope your summer is going brilliantly. Stay tuned for August when I’ll announce a fabulous multi-author giveaway!
Happy reading,
FRANCES’S STUFFED ARTICHOKES
(No measurements. They never used measurements!)
Slice stems so artichokes will sit level.
Wash artichokes and dry upside down.
Cut each tip and gently open leaves.
Combine Italian breadcrumbs, minced garlic, basil, oregano, thyme, parsley, and Parmesan cheese in a bowl. Carefully stuff each leaf and drizzle olive oil atop the artichokes. Place in pot of boiling water and lower to a low simmer. Steam covered on gentle heat for 2 hours or until leaves are tender.
Drizzle with a touch more olive oil before serving.
