Linore Rose Burkard's Negus

Linore Rose Burkard is a serious watcher of period films, a Janeite, and hopeless romantic. An award winning author best known for Inspirational Regency Romance, her first book opened the genre for the CBA. Besides historical romance, Linore writes contemporary suspense (The Pulse Effex Series, as L.R. Burkard), contemporary romance (Falling In), and romantic short stories. Linore has a magna cum laude English Lit. degree from CUNY which she earned while taking herself far too seriously. She now resides in Ohio with her husband and family, where she turns her youthful angst into character or humor-driven plots.
Linore  is Vice President of the Dayton Scribes, and a Regional Director of CAN, Christian Authors Network. She founded Lilliput Press, a vehicle for Indie Publishing, where “little dreams become books.”
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Linore's Latest Book Release: Forever Lately

1816, England
Julian St. John needs a wife. An oath to a deceased guardian must be kept. Miss Clarissa Andrews, a vexatious beauty, has dangled after him all season but he has no intention of choosing such a she-devil.

Maine, Present Day
Author Claire Channing is desperate to write a bestseller to save her failing career. She moves into her grandmotherʼs abandoned cottage to write the book, but a local resort baron wants to raze the place. Without the deed, the clock is ticking on how long she can stay. She thinks she’s writing St. Johnʼs story. But when she discovers an old prayer shawl and finds herself in his Regency world, she falls in love with him, a man she thought she invented! Miss Andrews, however, is also real—and she’d rather see Julian dead than in another womanʼs arms! 

Claire must beat the clock to prevent a deadly tragedy, but can love beat the limits of time itself? Purchase book HERE.

Linore's Recipe for Negus

May you, like Claire, let it linger over your tongue…
2 cups sugar
1 ¼ cups water
4 dozen whole cloves
One bunch of cinnamon sticks
3 crushed nutmegs (use three teaspoons nutmeg powder)
Peel of 3 lemons
Peel of 2 oranges
4 cups hot lemon or lime juice
4 bottles red wine (or 2 bottles sparkling non-alcoholic beverage and 2 club soda or apple juice)
(optional) lemon or pineapple slices for garnish
Place the first six ingredients in a very large stock pot or saucepan and bring to a boil. Boil for five minutes, or until syrupy. Strain. Return juice (syrup) to pan. Add lemon or lime juice and stir. Heat the wine separately until it’s good and hot and add to pan. Serve hot with slices of lemon and pineapple.  

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