Monthly Archives: May 2013
Spring’s Last Hurrah by Peggy Bird
I know. Not sure we’ve actually had spring. But June begins tomorrow. Or Juneuary, as it often is in the the Portland/Vancouver area where “summer” can be a relative thing this time of the year. However, I’m all for officially escorting spring out the door and summer in, hoping at […]
Sometimes Asparagus is Just Asparagus by Peggy Bird
I wasn’t sure I wanted to get into this subject now but I’ve been working on entries for a couple romance blogs and the subject was mentioned. By me. In a piece about food and romance. So here goes. Aphrodisiacs. The word itself is derived from the Greek goddess Aphrodite, the goddess of love. There […]
Here Comes Summer
It’s here: Memorial Day weekend, the official beginning of summer. Of course, in Vancouver/Portland it may be a struggle for the temperature to get to 70, so it’s not exactly bikini and short shorts weather. But that doesn’t stop us romantics. A long weekend is a long weekend—right? Even if we spend it in the […]
Love Apples
A commenter on last week’s blog entry suggested that pasta would be the go-to gift before chocolate was on the scene. I got thinking about that—how would the pasta be sauced before the tomato arrived in Europe? Because it, too, came from the New World, specifically from Mexico. Without the tomato the present would have […]
Spring is in the Air–So’s the Rain
It’s Friday. It’s spring. It’s the Pacific Northwest. And it’s going to rain this weekend. Apparently we need it so I guess I won’t complain. So romantic weekend dates will be where romantic dates have been all winter! Indoors. But it can still be fun. How about trying this: Use your iPod to play mood […]
First Things First
Curious about what’ “A Loaf of Bread, a Glass of Wine and Candles” is all about? It’s about romance, my friends, it’s all about food and romance. I’m a local romance writer who always makes sure her novels include tempting meals, picnics for two in the park and…I’m forgetting something…what else? Oh, yeah, chocolate. How […]