It’s only the beginning – my new novel

#coffeeandwriting

It is that time again when you begin a new novel. It is one of the most exciting times; plotting the story and deciding on characters. My first novella, A Love to Remember has been my most popular and thousands of my readers have been asking me for a sequel. Instead of doing this I have some EXCITING NEWS – no sequel but instead a saga. Lucy Pembrooke’s life story spanning three generations of her family. Instead of a novella, a rather large novel.

These questions from one of my reviews and many more will be answered.

I really hope Lynda Gray does a book two because I still have so many questions. I want to know how Thomas reacted? I want to know if Loretta and Tobias stay married, and of course I want to know what happens with Lucy, Christian and how her girls react to the newness of everything! Great job Lynda”

Broccoli & Carrot gluten free Soup

Broccoli and Carrot Soup

Ingredients

4 tablespoons gluten free plain flour

4 tablespoons of butter

one medium diced onion

three and a half cups of milk (if you would like to minimise dairy I use rice milk).

three cups of chicken stock

2 medium-sized broccoli (cut off the bottoms and use the heads – separated)

1 cup of carrots

1 teaspoon of salt, cracked pepper and nutmeg

2 cups of cheddar cheese or gruyere cheese

Method:

Take out a large saucepan and a wooden spoon, put the stove on medium heat. Melt the butter, add the onion, then the flour and blend together. Once blended add 3 and a half cups of milk and mix, then add the chicken stock and mix, then add the broccoli and one cup of carrots. Add salt, pepper and nutmeg and mix. Bring the mixture to a boil while stirring. Once boiled put on low heat and cover for twenty minutes. Stirring on occasion. After twenty minutes add two cups of cheese. Mix together and heat up a little. Place in soup bowls and serve. This is a photo of the soup I made for dinner last night.

Broccoli Soup1.jpg