Showing posts with label Rick R. Reed m/m romance. Show all posts
Showing posts with label Rick R. Reed m/m romance. Show all posts

Tuesday, April 4, 2023

My Inspiration for My Romance with Recipes: DINNER AT HOME



If, or hopefully when, you read my book, Dinner at Home, you’ll encounter Hank Mellinger, a homeless twenty-something who, when we first meet him, is staying at a Charity called Haven, where he gets room, board, and training in how to be a professional cook. Two similar charities exist in Seattle, where the book is set, Fare Start, which teaches cooking skills to the homeless, and YouthCare, which provides shelter, food, clothing, and vocational training for homeless youth, an astoundingly (or maybe not) large number of whom identify as LGBT.

When I lived in Seattle, I volunteered for YouthCare, cooking lunches and dinners once or twice a month with a group of my friends—we call ourselves the “It Gets Better” group. There weren't many things I did that were as satisfying, rewarding, and inspirational as this service. It warmed my heart to know that the food I made with my own hands was feeding kids who may not have anything else to eat the rest of the day. Their happiness at seeing what we made that day could bring tears to my eyes.

My experience with YouthCare is part of the reason I love my character Hank, in Dinner at Home so much. He’s like the kids I fed: streetwise, tough on the outside, but vulnerable too. They’re really barely more than children and they’ve been forced to grow up too fast and have seen too much. Hank is no different.

Here’s a little excerpt that shows you what Hank is all about—tough guy outside, but all heart on the inside:

“You really want to feed people this crap?” Hank Mellinger snapped at his new boss. Lined up in the kitchen of Haven, a charity that housed and fed the homeless of Seattle and provided chef training for some of its residents, were several industrial-sized boxes of generic mac and cheese mix. Alongside the boxes were sticks of no-name margarine and boxes of powdered milk.

His boss, E.J. Porter, an African-American woman with her hair braided tightly to her scalp and oval-rimmed frameless glasses, shook her head as she took in her latest charge.

“Hank. We have to face reality here. Now, as much as I would love to serve people mac and cheese with real cheddar, cream, and maybe roasted red peppers, we just can’t afford that kind of stuff on the measly funds we get from the state and what donors kick in. Hell, honey, we might as well do a béchamel and throw some lobster in too.” She patted his shoulder. “It’s a nice dream, sweetie. Now you need to get cookin’. Lunch is only a couple hours away and I still need you to chop and prep the salad.” She pointed to the sorry pile of heads of iceberg lettuce in the sink.

Hank shook his head. “So because people are poor, they have to eat this fucking shit? Why can’t we get some fresh vegetables? Is it that pricey? This stuff gives ‘em nothin’. Artery-clogging crap that might fill up their bellies, but doesn’t do a thing to keep ‘em healthy. Fuck.”

E.J. moved in close to Hank, so close he could feel her breath and maybe even a bit of her spittle on his face. She spoke softly, but there was an intensity, perhaps even a fury to her words. “Look, Hank, you just got here. I have been trying to run this place for the last nine years. You have no idea what I go through just to get the food we have to work with. You have no idea how grateful some of these people are for this ‘shit’ as you call it. It tastes pretty good when the last meal you had came out of a dumpster, if you had anything at all. We work with what we get. Some days it’s healthier fare than others, but all of it’s food. For hungry people. And you might not think that’s something, but it is.

“Now, you are just starting here. We gave you a roof over your head, food to eat, and we’re trying to help you find a career path as a chef. Haven may not be Le Cordon Bleu cooking school, but we will get you ready to work in a kitchen. We’ll give you knife skills, teach you how to make simple sauces, stocks, and soups, we’ll make a real cook out of you. Maybe not a chef, but a cook.

“Now you need to watch your language, watch your attitude, and get to work.” E.J. stormed away.

BUY
JMS Books

If you want to know more about YouthCare (and maybe even donate), here’s a little more information:

YouthCare History

For 40 years, YouthCare has been a leader in providing effective services to Seattle’s homeless youth.

In 1974, a group of concerned citizens started a three-bed shelter for homeless and runaway youth, the first in the Western United States.  Since then, we have grown to become a community-based agency with six sites serving the greater Seattle area. During that time, we have led the way in creating effective, innovative programs for homeless young people:


  • In 1989, YouthCare created one of the first transitional living programs in the Northwest. Straley House now houses Catalyst, one of the first low-barrier housing programs for homeless youth in the region.
  • In 1998, YouthCare opened ISIS House, the first transitional living program in Washington State to focus on the unique needs of homeless LGBTQ youth.
  • In 2003, YouthCare was one of the first agencies nationwide to contract with the Office of Refugee Resettlement to house a shelter/case management program serving the specialized needs of refugee youth.
  • In May 2010, YouthCare partnered with the City of Seattle, the King County Prosecutor’s Office, and others to open the Bridge Program, the first residential recovery program in the Northwest for sexually exploited children. Today, the program operates as a full continuum of services for sexually exploited youth and  young adults, and includes dedicated beds in both emergency shelter and transitional living programs.


Contact
For general inquiries, including program information and donation options: info@youthcare.org or (206) 694-4500

Bookmark and Share

Thursday, November 25, 2021

A Thanksgiving Treat: DINNER AT HOME

 




Dinner at Home, my "romance with recipes," offers you a compelling love story, a taste of redemption, and just a few recipes you might want to try for yourself, at home.

BLURB

It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.

Late one night, Ollie catches Hank Mellinger, a streetwise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed, but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of. 


Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.


BUY
from JMS Books 
Amazon Kindle 

EXCERPT
At the front door, Ollie paused, keys in hand. "I'm an overly trusting idiot and have been told my heart's too big for my own good." He laughed. "And it's all true. If you have a gun, a knife, or whatever, I hope you know you can take whatever you find in here. Just don't hurt me."

Ollie unlocked and opened the door. Smells of cooking drifted out, warm and comforting, making Hank's mouth water and his stomach growl -- loudly. He placed a hand over it and grinned at Ollie, embarrassed.

Ollie didn't smile back. He cocked his head. "You're hungry?"

"Oh God, you don't know." Hank swallowed painfully, his throat dry, hating to be found so weak and wanting. His mind rushed to Addison, and he realized, again, how important it was that he get home soon to her.

"Why don't you come into the kitchen and sit down? I'll fix you something to eat."

"You don't have to do that, man. You don't even fuckin' know me."

"I know you're hungry. And I suspect, because I have great and powerful deductive reasoning, that your breaking into my Subaru had something to do with that." He opened the refrigerator and started rooting around in it. Although Hank couldn't see his face, he could hear Ollie.

"And I'm a cook. It's your lucky night. I have leftovers out the wazoo. Name your pleasure. I have mac and cheese with roasted peppers and bacon, my famous Mexican casserole with salsa, black beans, corn and roasted chicken, a little veggie beef soup, half a pork tenderloin with a bourbon brown-sugar glaze ..."

Hank wanted to get up and shove the man out of the way and simply kneel before the refrigerator, stuffing what sounded like manna from heaven into his mouth.

"What do you want, buddy? I can heat up any of this stuff in two minutes in the microwave."

Hank put his head down on the table and sobbed. He heard the refrigerator door close and felt Ollie's shadow fall over him. "Oh for Christ's sake, kid. Get a hold of yourself! It's just food." He chuckled and Hank could feel Ollie kneeling down beside him. Ollie slid a hand onto his shoulder and rubbed. "What's the matter?"

Hank managed to ebb the flow of tears once more, embarrassed and ashamed. "It's just that I'm so hungry. I've never been so hungry."

Ollie stood up. Hank watched him pull what looked like a glass dish of mac and cheese from the white refrigerator. He put it in the microwave, pressed a couple of buttons, and the machine was humming, giving Hank a warm late-night supper.

This would seem like such a blessing if it weren't for Addison.

Ollie said, "I'm sorry. We'll get something hot into you in just a couple of minutes."

"I'm not alone," Hank said.

"What's that?" Ollie paused before the microwave, glass dish in his hand.

"I said I'm not alone."

"I don't know what that means. You look alone to me."

Hank stared out the kitchen window at the darkness pressing in, like something palpable. He felt like he and Ollie were the only two people in the world. "I have a little girl. Her name is Addison."

Please feel free to repost this blog! I'd be forever grateful.




Saturday, January 16, 2021

What Inspired Me to Write DINNER AT HOME



If, or hopefully when, you read my book, Dinner at Home, you’ll encounter Hank Mellinger, a homeless twenty-something who, when we first meet him, is staying at a Charity called Haven, where he gets room, board, and training in how to be a professional cook. Two similar charities exist in Seattle, where the book is set, Fare Start, which teaches cooking skills to the homeless, and YouthCare, which provides shelter, food, clothing, and vocational training for homeless youth, an astoundingly (or maybe not) large number of whom identify as LGBT.

When I lived in Seattle, I volunteered for YouthCare, cooking lunches and dinners once or twice a month with a group of my friends—we call ourselves the “It Gets Better” group. There weren't many things I did that were as satisfying, rewarding, and inspirational as this service. It warmed my heart to know that the food I made with my own hands was feeding kids who may not have anything else to eat the rest of the day. Their happiness at seeing what we made that day could bring tears to my eyes.

My experience with YouthCare is part of the reason I love my character Hank, in Dinner at Home so much. He’s like the kids I fed: streetwise, tough on the outside, but vulnerable too. They’re really barely more than children and they’ve been forced to grow up too fast and have seen too much. Hank is no different.

Here’s a little excerpt that shows you what Hank is all about—tough guy outside, but all heart on the inside:

“You really want to feed people this crap?” Hank Mellinger snapped at his new boss. Lined up in the kitchen of Haven, a charity that housed and fed the homeless of Seattle and provided chef training for some of its residents, were several industrial-sized boxes of generic mac and cheese mix. Alongside the boxes were sticks of no-name margarine and boxes of powdered milk.

His boss, E.J. Porter, an African-American woman with her hair braided tightly to her scalp and oval-rimmed frameless glasses, shook her head as she took in her latest charge.

“Hank. We have to face reality here. Now, as much as I would love to serve people mac and cheese with real cheddar, cream, and maybe roasted red peppers, we just can’t afford that kind of stuff on the measly funds we get from the state and what donors kick in. Hell, honey, we might as well do a béchamel and throw some lobster in too.” She patted his shoulder. “It’s a nice dream, sweetie. Now you need to get cookin’. Lunch is only a couple hours away and I still need you to chop and prep the salad.” She pointed to the sorry pile of heads of iceberg lettuce in the sink.

Hank shook his head. “So because people are poor, they have to eat this fucking shit? Why can’t we get some fresh vegetables? Is it that pricey? This stuff gives ‘em nothin’. Artery-clogging crap that might fill up their bellies, but doesn’t do a thing to keep ‘em healthy. Fuck.”

E.J. moved in close to Hank, so close he could feel her breath and maybe even a bit of her spittle on his face. She spoke softly, but there was an intensity, perhaps even a fury to her words. “Look, Hank, you just got here. I have been trying to run this place for the last nine years. You have no idea what I go through just to get the food we have to work with. You have no idea how grateful some of these people are for this ‘shit’ as you call it. It tastes pretty good when the last meal you had came out of a dumpster, if you had anything at all. We work with what we get. Some days it’s healthier fare than others, but all of it’s food. For hungry people. And you might not think that’s something, but it is.

“Now, you are just starting here. We gave you a roof over your head, food to eat, and we’re trying to help you find a career path as a chef. Haven may not be Le Cordon Bleu cooking school, but we will get you ready to work in a kitchen. We’ll give you knife skills, teach you how to make simple sauces, stocks, and soups, we’ll make a real cook out of you. Maybe not a chef, but a cook.

“Now you need to watch your language, watch your attitude, and get to work.” E.J. stormed away.

BUY
JMS Books

If you want to know more about YouthCare (and maybe even donate), here’s a little more information:

YouthCare History

For 40 years, YouthCare has been a leader in providing effective services to Seattle’s homeless youth.

In 1974, a group of concerned citizens started a three-bed shelter for homeless and runaway youth, the first in the Western United States.  Since then, we have grown to become a community-based agency with six sites serving the greater Seattle area. During that time, we have led the way in creating effective, innovative programs for homeless young people:


  • In 1989, YouthCare created one of the first transitional living programs in the Northwest. Straley House now houses Catalyst, one of the first low-barrier housing programs for homeless youth in the region.
  • In 1998, YouthCare opened ISIS House, the first transitional living program in Washington State to focus on the unique needs of homeless LGBTQ youth.
  • In 2003, YouthCare was one of the first agencies nationwide to contract with the Office of Refugee Resettlement to house a shelter/case management program serving the specialized needs of refugee youth.
  • In May 2010, YouthCare partnered with the City of Seattle, the King County Prosecutor’s Office, and others to open the Bridge Program, the first residential recovery program in the Northwest for sexually exploited children. Today, the program operates as a full continuum of services for sexually exploited youth and  young adults, and includes dedicated beds in both emergency shelter and transitional living programs.


Contact

For general inquiries, including program information and donation options: info@youthcare.org or (206) 694-4500

Bookmark and Share

Tuesday, November 24, 2020

The Perfect Idea for Thanksgiving: Enjoy DINNER AT HOME




Dinner at Home, my "romance with recipes," offers you a compelling love story, a taste of redemption, and just a few recipes you might want to try for yourself, at home.

BLURB

It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.

Late one night, Ollie catches Hank Mellinger, a streetwise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed, but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of. 


Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.


BUY
from JMS Books (only $3.99!)
Amazon Kindle ($4.99)

EXCERPT
At the front door, Ollie paused, keys in hand. "I'm an overly trusting idiot and have been told my heart's too big for my own good." He laughed. "And it's all true. If you have a gun, a knife, or whatever, I hope you know you can take whatever you find in here. Just don't hurt me."

Ollie unlocked and opened the door. Smells of cooking drifted out, warm and comforting, making Hank's mouth water and his stomach growl -- loudly. He placed a hand over it and grinned at Ollie, embarrassed.

Ollie didn't smile back. He cocked his head. "You're hungry?"

"Oh God, you don't know." Hank swallowed painfully, his throat dry, hating to be found so weak and wanting. His mind rushed to Addison, and he realized, again, how important it was that he get home soon to her.

"Why don't you come into the kitchen and sit down? I'll fix you something to eat."

"You don't have to do that, man. You don't even fuckin' know me."

"I know you're hungry. And I suspect, because I have great and powerful deductive reasoning, that your breaking into my Subaru had something to do with that." He opened the refrigerator and started rooting around in it. Although Hank couldn't see his face, he could hear Ollie.

"And I'm a cook. It's your lucky night. I have leftovers out the wazoo. Name your pleasure. I have mac and cheese with roasted peppers and bacon, my famous Mexican casserole with salsa, black beans, corn and roasted chicken, a little veggie beef soup, half a pork tenderloin with a bourbon brown-sugar glaze ..."

Hank wanted to get up and shove the man out of the way and simply kneel before the refrigerator, stuffing what sounded like manna from heaven into his mouth.

"What do you want, buddy? I can heat up any of this stuff in two minutes in the microwave."

Hank put his head down on the table and sobbed. He heard the refrigerator door close and felt Ollie's shadow fall over him. "Oh for Christ's sake, kid. Get a hold of yourself! It's just food." He chuckled and Hank could feel Ollie kneeling down beside him. Ollie slid a hand onto his shoulder and rubbed. "What's the matter?"

Hank managed to ebb the flow of tears once more, embarrassed and ashamed. "It's just that I'm so hungry. I've never been so hungry."

Ollie stood up. Hank watched him pull what looked like a glass dish of mac and cheese from the white refrigerator. He put it in the microwave, pressed a couple of buttons, and the machine was humming, giving Hank a warm late-night supper.

This would seem like such a blessing if it weren't for Addison.

Ollie said, "I'm sorry. We'll get something hot into you in just a couple of minutes."

"I'm not alone," Hank said.

"What's that?" Ollie paused before the microwave, glass dish in his hand.

"I said I'm not alone."

"I don't know what that means. You look alone to me."

Hank stared out the kitchen window at the darkness pressing in, like something palpable. He felt like he and Ollie were the only two people in the world. "I have a little girl. Her name is Addison."

Please feel free to repost this blog! I'd be forever grateful.




Wednesday, November 20, 2019

My "Romance with Recipes" DINNER AT HOME, Has Been Re-released by JMS Books!




Dinner at Home, my "romance with recipes," has officially be re-released with a new low price and new gorgeous cover! Read on to find out more.

BLURB

It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.

Late one night, Ollie catches Hank Mellinger, a streetwise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed, but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of. 


Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.


BUY
from JMS Books (only $3.99!)
Amazon Kindle ($4.99)

EXCERPT
At the front door, Ollie paused, keys in hand. "I'm an overly trusting idiot and have been told my heart's too big for my own good." He laughed. "And it's all true. If you have a gun, a knife, or whatever, I hope you know you can take whatever you find in here. Just don't hurt me."

Ollie unlocked and opened the door. Smells of cooking drifted out, warm and comforting, making Hank's mouth water and his stomach growl -- loudly. He placed a hand over it and grinned at Ollie, embarrassed.

Ollie didn't smile back. He cocked his head. "You're hungry?"

"Oh God, you don't know." Hank swallowed painfully, his throat dry, hating to be found so weak and wanting. His mind rushed to Addison, and he realized, again, how important it was that he get home soon to her.

"Why don't you come into the kitchen and sit down? I'll fix you something to eat."

"You don't have to do that, man. You don't even fuckin' know me."

"I know you're hungry. And I suspect, because I have great and powerful deductive reasoning, that your breaking into my Subaru had something to do with that." He opened the refrigerator and started rooting around in it. Although Hank couldn't see his face, he could hear Ollie.

"And I'm a cook. It's your lucky night. I have leftovers out the wazoo. Name your pleasure. I have mac and cheese with roasted peppers and bacon, my famous Mexican casserole with salsa, black beans, corn and roasted chicken, a little veggie beef soup, half a pork tenderloin with a bourbon brown-sugar glaze ..."

Hank wanted to get up and shove the man out of the way and simply kneel before the refrigerator, stuffing what sounded like manna from heaven into his mouth.

"What do you want, buddy? I can heat up any of this stuff in two minutes in the microwave."

Hank put his head down on the table and sobbed. He heard the refrigerator door close and felt Ollie's shadow fall over him. "Oh for Christ's sake, kid. Get a hold of yourself! It's just food." He chuckled and Hank could feel Ollie kneeling down beside him. Ollie slid a hand onto his shoulder and rubbed. "What's the matter?"

Hank managed to ebb the flow of tears once more, embarrassed and ashamed. "It's just that I'm so hungry. I've never been so hungry."

Ollie stood up. Hank watched him pull what looked like a glass dish of mac and cheese from the white refrigerator. He put it in the microwave, pressed a couple of buttons, and the machine was humming, giving Hank a warm late-night supper.

This would seem like such a blessing if it weren't for Addison.

Ollie said, "I'm sorry. We'll get something hot into you in just a couple of minutes."

"I'm not alone," Hank said.

"What's that?" Ollie paused before the microwave, glass dish in his hand.

"I said I'm not alone."

"I don't know what that means. You look alone to me."

Hank stared out the kitchen window at the darkness pressing in, like something palpable. He felt like he and Ollie were the only two people in the world. "I have a little girl. Her name is Addison."

Please feel free to repost this blog! I'd be forever grateful.




Thursday, September 19, 2019

End of an Era: Dreamspinner Press and Me

Today, I'm grateful for the decade I spent as a Dreamspinner Press author.

Yesterday was bittersweet, as the 20 titles I requested the rights back for were returned to me. Signing that contract felt like signing divorce papers.

During the time we were together, Dreamspinner was a tireless advocate of my work, shepherding not only traditional publishing routes of digital and paperback books, but also getting my work translated and sold in Spanish, Italian, French, and German. They produced many audiobooks of my work. They got my work reviewed in places like Entertainment Weekly, Booklist, Kirkus, and Publisher's Weekly.

But...nothing in life lasts forever. It's saddening to see us come to the end of the road like this (details: https://accrispin.blogspot.com/2019/09/authors-concern-grows-over-late-royalty.html). I hope, more than anything, that Dreamspinner can right their ship.

In the coming months, you will see many of my books disappear from sales outlets. Rest assured, everything is in place to bring them back to new and exciting life. All of the books should be back for sale at the usual outlets by early-to-mid 2020.

And, I'm grateful to you, my readers, who conspire with me to bring my stories to life. I promise to continue to write with the purpose of engaging you, entertaining you, and touching your heart.

Friday, June 1, 2018

FLASHBACKFRIDAY: My Most Autobiographical Novel, BLINK


BLINK is my most autobiographical love story (the first part, which takes place in 1981, anyway) and, perhaps, my most touching. If you believe in love and second chances, I think you'll love BLINK

Buy paperback from Dreamspinner Press
Buy ebook from Dreamspinner Press
Buy from Amazon

BLURB
Life can change in the blink of an eye. That's a truth Andy Slater learns as a young man in 1982, taking the Chicago 'L' to work every morning. Andy's life is laid out before him: a good job, marriage to his female college sweetheart, and the white picket fence existence he believes in. But when he sees Carlos Castillo for the first time, Carlos’s dark eyes and Latin appeal mesmerize him. Fate continues to throw them together until the two finally agree to meet up. At Andy’s apartment, the pent-up passion of both young men is ignited, but is snuffed out by an inopportune and poorly-timed phone call. 



Flash forward to present day. Andy is alone, having married, divorced, and become the father of a gay son. He’s comfortable but alone and has never forgotten the powerful pull of Carlos’s gaze on the 'L' train. He vows to find him once more, hoping for a second chance. If life can change in the blink of an eye, what will the passage of thirty years do? To find out, Andy begins a search that might lead to heartache and disappointment or a love that will last forever….


EXCERPT
Part One: 1982

Chapter 1: Andy

TRANSFIXED. THAT’S the only word I can think of to describe the effect his eyes had on me. They were a trap snapping shut. It sounds schlocky, melodramatic, the stuff of bodice rippers, but it was true: they were mesmerizing. The irises were fashioned from dark chocolate, so dark it became impossible to distinguish the pupil. They were framed by lashes so black and thick that one might be tempted to imagine these tiny curls of hair were augmented with mascara.

But that was not the case. Carlos, as I would come to learn his name, was all man. The rest of him was pretty spectacular as well—and I’ll get to that—but his eyes were what really swept me up and, in a way, never let me go. Moth to the flame.

Can a person be hopelessly infatuated by just a look?

The answer stood but a few feet away from me that early morning in Chicago, on the ‘L’ train, what was once called the Douglas-O’Hare line. I was twenty-two years old and on my way to work at my first job ever, at a catalog house west of Chicago’s Loop where I was putting my BA in English to use as a copywriter. Back then, mornings I was bleary-eyed and hungry for more sleep. The ‘L’ cars were crowded, and the gentle rocking motion of the train encouraged further slumber.

But Carlos, and the connection our eyes made, snapped me right out of my reverie. Our gazes meeting for only a second was electric, elevating me out of the music I was listening to on my Sony Walkman—Human League’s Dare album. Is memory teasing me by making me think the song that coincided with my first glimpse of Carlos was “Don’t You Want Me”? Or would that be just too perfect, my memory’s way of romanticizing the moment? I do remember the book open in my lap, ignored, although it was one I have come to love and reread throughout the years—William Maxwell’s The Folded Leaf.

It’s been… what? A little more than thirty years since that morning, yet the memory of how he looked then is branded on my brain as if etched there by fire. That image is as clear as if he stood in front of me only yesterday.

It was cold. January. Carlos was bundled into a blue down-filled coat, a brightly colored striped muffler wrapped around his neck. Black jeans. I, who had been riding the train since I switched lines downtown, had a seat, but he stood across from me, jammed against the frost-etched doors, surrounded by people who now only appear to me as blurs.

He was tall, maybe a little over six feet. His eyes I’ve already told you about, but the whole package was about dark allure, exotic. I would later come to learn from him that he was Cuban, but then all I could do was drink in the simple beauty of this man. His hair was black silk. In accordance with the times, it was parted in the middle, feathered back, and just long enough to cover his earlobes. His skin was fine, nearly poreless, and a lovely shade of café au lait. Broad shoulders strained the confines of his bundled-up winter coat.

In that instant when our eyes met, the connection was like a pulse that went straight to my heart. It lasted for only a second or maybe a bit longer, but in that short space of time, my fertile imagination pictured an entire future with this man. Days together strolling a beach as the surf from Lake Michigan pounded the shore. Nights together as Carlos, dark eyes penetrating my own green orbs, pounded me. Hey, I was twenty-two years old—the hormones were flowing freely.

Yes, I lusted for him. In a split second.

And then I tore my gaze away. Heat rose to my cheeks, burning, in spite of the close-to-zero temperatures just outside the train car windows.

He had caught me. Caught me staring. In that fleeting moment, he had read my mind and seen the lust in my heart. He recognized me as the shameful, perverted thing I was, the queer I kept so carefully hidden from everyone I knew.

He was sickened by it. Or maybe another scenario—he was amused. The latter option was no more comforting. I tried to swallow and found my throat and mouth dry. I chanced a quick glance over once more and saw he had opened the Sun-Times and was reading.

My thundering heart slowed a little, and my rational mind tried to soothe me. He doesn’t know. He’s just another stranger on the train.

But God! He’s beautiful.

I chastised myself. I couldn’t allow the luxury of thinking the way I did about Carlos, even if my reverie lasted for only seconds. I was engaged to be married to my college sweetheart, who was, at this very moment, on the suburban commuter train, the Chicago Northwestern, headed into the city for her job as a sales assistant at Merrill Lynch, from her parents’ home in Kenilworth.

Alison. I turned my face to the glass and watched the river of cars moving along on the Eisenhower expressway, trying hard to forget the effect just a look from a man on a train had on me. The power, the attraction, the undeniable need I had for his touch. Whether I would admit it to myself or not, I was starved for the attention.

Yet I couldn’t allow myself these things.

It wasn’t who I was. It went against everything everyone—friends and family alike—believed about me. It went against the grain of the Catholic Church I had been baptized and confirmed in.

My biggest fear then was, if people knew, would they still love me? And the other worse fear was my awful wondering if anyone really did love me, because no one knew the real me, that dark part of myself I tried so hard to deny.

I forced myself to think of Alison, to replace the darkly taunting and delicious image of Carlos with her fair hair and blue-gray eyes, the warmth of her smile. I reminded myself, yet again, of my love for this sweet young woman. I pulled up a memory of her visiting me in the small town of East Liverpool, Ohio on summer break when we were both still in school. My parents had been away, and we spent a lot of time doing what two healthy nineteen-year-olds did (another reason I could deny these gay urges that polluted my dreams and fantasies and gave me no rest). We shared a fancy dinner neither of us could afford at the time just outside Pittsburgh. We saw The In-Laws at a long-ago razed movie theater in downtown East Liverpool. We slept curled into each other’s arms on the twin bed in my boyhood bedroom, spoons in a drawer.

It was magic.

And I cried like a baby as I watched her drive off in the rental car to Pittsburgh International Airport. I longed for her. I wanted her back. I loved her so much.

Weren’t those tears proof of my heterosexuality? Weren’t the days and nights lost in passion with a woman evidence that I could not be the thing I feared most—a gay man?

Of course they were. I couldn’t be gay. I was engaged to be married in just a few months. We would have a big wedding in the Catholic church in Lake Forest. Surely being a happy husband and maybe, one day, father would erase these urges that plagued me, would make me whole, would make me normal.

Surely.

I would be cured.

It wasn’t a stretch. I enjoyed the sex I had with Alison. I loved her with all my soul. Just to spot her walking across campus toward me lifted my heart.

My breathing returned to normal. While I had been lost in thought, we had made several stops on the Congress West line. I looked over. Carlos had gotten off at one of those stops.

The space left by where he had stood seemed to stand out to me, shimmering. Vacant. Part of me wanted to run to the window to see if I could see him making his way along the concrete platform running between lanes of traffic. But I stayed put and tried to tell myself I was glad this temptation was gone.

Chicago is a city of several million, I reasoned.

You’ll never see him again.

The thought was both a relief and a terror.

BUT I did see him again. The next time was a couple of weeks later, maybe a little more. A morning that was a bit warmer but still gripped by winter’s persistent but dying fingers. This was a morning just like the last. Again I was lost in thought, my nose buried in another book. This time I think it was one of my guilty pleasures, Stephen King and his rabid dog story, Cujo. I don’t know if I was listening to music. I was probably thinking of the workday ahead and the copy that would need to be written for products like hair dryers and electric mixers. The crowd was undistinguished, a blur and press of humanity.

I had forgotten about Carlos and the morning a few weeks ago. Work, evenings with Alison, and plans for our wedding that coming summer consumed me, and I was grateful for the distraction.

But then I looked up from the horror of Mr. King and saw him, once again standing in the crowded space by the doors of the ‘L’ car. I think I glanced up because he was looking at me.

Our eyes met. All the forgetting I had done in the ensuing weeks since I had last seen him rushed away like water down a drain. Just a glimpse of him set my heart to racing, sent blood flowing elsewhere too—lower. He was every bit as handsome as I recalled, and his beauty struck me dumb. I think if he had asked what I was reading, I wouldn’t have known what to tell him. A rabid dog was no match for the electrifying eyes of the man across from me.

He smiled at me, just a glimmer, little more than a quick upturn of his full lips.

I turned away quickly to stare out the window. My face burned as my mind interpreted the smile. It was not, could not have been, a gesture of welcome or recognition. It was not a smile that said, “Hey, I think you’re cute too.”

No, it was an expression born of ridicule. It had to be. My self-loathing back then took that simple smile and twisted it into something ugly—a taunt. He was laughing at me. Laughing at the queer who dared to stare at him for just a little too long, giving his hopeless desire away. I burned with shame, and I dared not look back.

I attempted to return to my book, but I found myself reading the same sentence over and over, trying to make sense of it. I wanted to restore order in my world, to feel like I was the young man I wanted to be, the one the whole world believed I should be.

I got off the train at Cicero that morning feeling shaken, yet wondering which stop he had gotten off at.


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Friday, May 11, 2018

FLASHBACKFRIDAY: Have Dinner at Fiorello's tonight!



Although Dinner at Fiorello’s doesn’t contain actual recipes, it does contain a lot of food. Below is an excerpt that shows you our main character, Henry Appleby, on his very first—and very nervous—visit to the restaurant where he hopes to go against his family’s wishes and apply for a job working in the kitchen. 

Read the excerpt, and if you’re intrigued by what Rosalie serves Henry, read on for the recipe. You should note that the Tripe Stew is a dish my Sicilian mom would make—and that I would always turn my nose up at. Now that Mom’s no longer with us (she passed in 2007), I’m sorry I never gave it a try. It always smelled heavenly.

EXCERPT—“Tripe Stew and A Case of the Nerves”

Rosalie, as this must be, seemed like she’d come straight from central casting where the request was for someone who looked like an Italian mother. Rosalie had an upsweep of salt-and-pepper hair and wore a black dress and what Henry mother would call sensible shoes. Her nose was big, her features careworn, but there was something about her eyes, a greenish-brown in color, that exuded warmth and maybe, if he looked really hard, mischief. She didn’t smile. “Did Carmela get your drink order?” she asked.
“Yeah, she’s bringing me some water. And bread.”
“Good. Take a look at the menu and see what you want. The fish today is good. Snapper with olives, garlic, and tomatoes. It’s fresh.”
She hurried away, and Henry opened the menu and began to scan it. He wanted to let out a little sigh. For him, this collection of food was like porn was to some of his peers. Right away, he could see the offerings leaned toward what Henry imagined was southern Italian comfort food—baked manicotti, ricotta pie, braccioli, greens and beans in tomato sauce, a pepper and egg sandwich on “Mom’s homemade bread,” were just a few of the things that set Henry’s mouth to watering.
The menu was like the family photos on the wall. It made him feel like he was visiting someone’s home, sitting in their kitchen, and being welcome. No pretense. Just a suggestion of “we’re so glad you’re here.”
When Rosalie returned, Henry ordered a cappicola sandwich with mozzarella and arugula, also on homemade bread.
“Anything else?” Rosalie asked. Henry noticed she hadn’t written anything down.
“Does it come with anything?”
“Like?”
“Fries?”
The question finally got Rosalie to crack a smile. “We don’t have fries. I can have the cook make you a nice salad, or we got roasted red potatoes with olive oil, rosemary, and garlic. Very tasty.”
“Sounds like it. I’ll have the potatoes.”
“Good choice. You could stand to gain a few pounds.” Rosalie looked him up and down.
Henry was surprised to hear her assessment. His mom was always getting on him about watching his calories and carbs.
Without another word, Rosalie turned and walked away. She disappeared into the kitchen. She came back out moments later and set down a small cup full of what looked like some sort of stew.
“What’s this?” Henry asked, inhaling the rich aroma of tomatoes and garlic. “I didn’t order it.”
“On the house. Just something to tide you over until Vito makes your sandwich. It’s what we had at our family meal today.”
“What is it?”
“Tripe with tomatoes and potatoes. It’s good. Mangia!”
Henry wanted to ask, “Isn’t that cow stomach?” but Rosalie had already taken off to wait on another table. He picked up his spoon and moved it around in the cup with more than a little doubt. Hey, if you’re thinking you’re some kind of foodie and today could be the start of a new direction for you, you can’t be a candy ass about trying new things. Just take a bite.
He did. The tripe was a little chewy but had a wonderful meaty richness to it that was complemented by the sauce, which was redolent of tomatoes and garlic. Henry could also taste carrots, onions, and herbs like oregano. He was surprised that it was actually quite delicious, and in no time he had finished the small bowl and found himself wishing for more.
The rest of Henry’s lunch did not disappoint him and continued on its theme of Italian comfort food. Everything he ate was filling, richly flavored, and bore all the signs of being prepared fresh right here on the premises. The bread was a revelation—light, airy, with a golden crust that stood up to the bite. The crust was hard, but in a delightful way.
He pushed his plate away and wondered about dessert. Rosalie, after all, had said he needed to put on some weight. But he was so stuffed—that sandwich was huge—that he was afraid he’d burst if he ate so much as another morsel.
Now came the moment of truth. Of course he’d pay the check; that was a given. But did he have the nerve to do what he’d really come here to do?
Baby steps. He told himself he’d be a fool and a coward if he didn’t at least fill out the application. He could always refuse the job if he decided he wanted to follow in his father’s footsteps, as the universe expected him to do. That way he could turn it down if they called him, which even Henry knew was unlikely.
Working here would be fun, Henry thought, even if he wouldn’t fit in with his flaxen hair and blue eyes. So what? He could be from northern Italy. They had blonds there, didn’t they?
Rosalie brought him his check. “Take your time,” she said. Henry pulled out the cash he had brought along—no way was he using a credit card for this—and put down enough to cover the bill and a generous tip for the “warm and welcoming” Rosalie.
And then he sat back. Everything he had eaten began to churn. I can’t do it. It’s more than just filling out an application and waiting to see what happens. It’s defying your family. You know they’ll be unhappy, especially Dad. Unhappy? He’d be furious, ashamed, and questioning my sanity.
If I do this, and they just so happen to offer me the job, I will want it. No doubt. And this is not a summer job. It’s not fair to take it under the pretense that I can just leave when school starts in the fall.
So at least you understand yourself now and what’s at stake. No illusions.
He picked up a piece of cappicola that had fallen out of his sandwich and gnawed on it, its rich spices and heat bursting on his tongue. He slowed his breathing to listen to the bustle in the kitchen. Someone shouted, “Throw it away! It smells rotten.” Henry grinned.
He took in all the other diners. They seemed happy, content, their bellies full. Wouldn’t it be something to feed people as his life’s work? Wouldn’t that mean more than managing stuff like portfolios, hedge funds, and other things his dad talked about over the dinner table? Henry was pretty much clueless about what his father did, and worse, he was sure he had no interest in finding out.
Do it.
RECIPE—TRIPE AND POTATO STEW

To serve 4, you’ll need:
2 lbs. pre-boiled tripe, cut into bite-sized strips (you need to pre-boil it for about an hour, just to tenderize it)
1 onion, diced
1 carrot, diced
1 stalk of celery, diced
Olive oil
A couple tablespoons white wine
8 oz. can of whole tomatoes, crushed up with your hands
4-6 small potatoes, peeled and diced
Salt and pepper to taste
1 Bay leaf
1 teaspoon each: dried basil, dried thyme
Parmesan for serving

Directions
1. In a large, heavy pot, sauté onion, carrot and celery in olive oil until soft, making sure not let any of them brown. Season with salt and pepper as you go.
2. Add the tripe strips and stir well. Simmer for a few minutes to allow it to take on the flavor of the aromatics. Then add white wine, raise the heat, and let the wine cook off.
3. Add tomatoes, crushing them with your hands as you add them to the pot, together with the bay leaf and herbs. Mix everything well and cover the pot. Turn down the heat to low and let it simmer for 30-45 minutes, until the tripe is tender and the sauce reduced. About halfway through the simmering, add the potatoes, mix them in, re-cover the pot and continue simmering. When the tripe is tender, if you find the dish too liquid, uncover the pot and raise the heat to reduce for a few minutes, until you have the consistency you like. Taste and adjust for seasoning.
4. Eat with grated parmesan cheese and a drizzle of olive oil on top.

BLURB
Henry Appleby has an appetite for life. As a recent high school graduate and the son of a wealthy family in one of Chicago’s affluent North Shore suburbs, his life is laid out for him. Unfortunately, though, he’s being forced to follow in the footsteps of his successful attorney father instead of living his dream of being a chef. When an opportunity comes his way to work in a real kitchen the summer after graduation, at a little Italian joint called Fiorello’s, Henry jumps at the chance, putting his future in jeopardy.

Years ago, life was a plentiful buffet for Vito Carelli. But a tragic turn of events now keeps the young chef at Fiorello’s quiet and secretive, preferring to let his amazing Italian peasant cuisine do his talking. When the two cooks meet over an open flame, sparks fly. Both need a taste of something more—something real, something true—to separate the good from the bad and find the love—and the hope—that just might be their salvation.

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Friday, May 4, 2018

#FLASHBACKFRIDAY The World's Best Spaghetti Sauce and DINNER AT HOME



Food, Memories, and Love

It might just be me, but I believe one of the most powerful ways you can show someone you love them is through feeding them. Growing up, the maternal side of my family was Sicilian. And let me tell you, the Sicilians believe in three things: love, family, and food. You simply did not turn down food when you visited my relatives (and you always sat around the kitchen table when you visited, never the living room).

Mom and me, circa 1961.
My mom, who passed away from cancer in 2007, was a product of her Italian roots. Her best food was the simple Sicilian peasant fare she grew up on and learned to cook from the aunts and grandmother who raised her. One of her best recipes, and the one she was known for, was her spaghetti sauce and meatballs. To this day, I make her all-day-simmer sauce on lazy Sundays. The smell of it brings her memory back to me more powerfully than any photograph and, yes, that aroma often brings a tear to my eye.

I could not write my “romance with recipes” Dinner at Home, without including that recipe. I share it with you below. I also would like to share a little excerpt from the book, in which my main character, Ollie, remembers making meatballs with his own Italian mom. The excerpt reminds me of the special times I shared with my mother, almost always in the kitchen.

Ollie and Meatballs (an excerpt from Dinner at Home)

“Go ahead, you do it.”

Ollie looks up at his mother, her warm smile, her dark hair and green eyes as she stares down at the five-year-old, expectantly. 

“Like this?” Ollie asks and he upends the jug of milk over a couple of slices of white bread his mother has placed in the sink.

“Rub it in. Get the bread all nice and wet,” his mother says.

“Like it’s getting a bath?” Ollie asks.

His mother laughs. “Like it’s getting a bath.”

Once the bread is thoroughly wet, Ollie picks it up and holds it, dripping, over a bowl of equal parts ground beef, veal, and pork. 

“Now grind it all up,” his mother says. And Ollie squeezes the bread, squeezing and twisting it until it drops in damp crumbs to the meat.

“Very good.” His mom pats his head. “What comes next?”

“The eggs?”

“That’s right.” His mom hands him the first egg and Ollie awkwardly cracks it against the side of the glass bowl. Some of the white runs down the outside of the bowl. “That’s okay,” his mom says when he looks up at her, lower lip out and eyes wide. “You’ll get it right with this one.” And she hands him another egg.

He does, cracking the egg and opening it over the meat and bread mixture so the yolk breaks when it hits. He looks down at the mixture, then back to Mom. “What’s next?”

“You know what’s next.”

“Garlic?”

“Lots of garlic.” She has already chopped the cloves fine and she gestures for him to cup his hands. When he does so, she delivers the pungent smelling stuff into his palms and tells him to scatter it around.
They add dried basil, oregano, onion powder, and salt and pepper. “Now get your hands in there and mix it all up.” She rubs his back as he combines everything, giggling at the wet mushiness of the mixture. She giggles too.

“Now the best part!” Ollie says. “Meatballs.”

His mother pulls a chair from the kitchen table and sets little Ollie on it so he can work more easily. She rolls up her sleeves and says, “Let’s get to work.”

Ollie awakened from the dream with a smile. One of his favorite childhood memories was helping his Sicilian mother make her spaghetti sauce and meatballs every Sunday. He did it throughout his life. He could now make her simmer-all-day-thick, rich, and delicious sauce with his eyes closed. Even though he used all the same ingredients in all the same proportions, it never tasted quite the same. Good, but just not quite the same. There was no substitute for a mother’s love.

Mom’s Spaghetti Sauce and Meatballs
(Serves 4-6)

1 29-oz. can tomato puree
1 12-oz. can tomato paste
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
1-1/2 teaspoon sugar
Pinch of baking soda
1-1/2 teaspoon garlic powder
1 teaspoon each oregano, basil, and onion powder
2 handfuls grated Romano or Parmesan cheese (half a cup?)
7 cups water or 1-2 cups red wine with the remainder water (I usually use wine)

Note: Most all of the above ingredients can just be eyeballed. Mix everything in a big pot, add meatballs and pork and simmer for at least four hours. Highly recommended: brown some pork (ribs, chops, whatever’s cheap, a little less than a pound in the pan you’re going to cook the sauce in. Just caramelize it. Once it’s done, pull out, deglaze with a splash of red wine, and begin making your sauce.)

Meatballs
1 lb. ground beef (or beef and pork, or turkey)
1 egg
1 slice bread
¼ cup milk
Salt, pepper, garlic powder, parsley, onion powder, basil, oregano (just eyeball all of this)

Take a slice of bread, wet with milk, crumble into meat, and add seasonings and egg. Mix with hands, form into balls, brown in hot fry pan on stove in a little olive oil, and drop into the sauce.

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Note: This blog post originally appeared on The Novel Approach.


Friday, April 20, 2018

#FLASHBACKFRIDAY: True Romance, Real Life, and LEGALLY WED



WHY WRITE ROMANCE?

I get asked this question a lot and the answer lies in the little story I’m about to tell you. It’s a story about finding one’s own happy ending—and how, today, even two men in love can end up Legally Wed.

My husband Bruce and I were having dinner at a little French bistro in the Capitol Hill neighborhood of Seattle on my birthday a couple years ago and, as the wine flowed, we talked. He told me how content he was with his life and that, really, there was nothing else he could wish for. I felt the same way (I still do). It's nice when you're on the same page. He said we had something special and that one word summed up what we had. I'll get to that word later.

But it wasn't easy getting to this page in the book of our lives. And thinking about Bruce and me has made me think about my other special love, and that's writing. If any of you out there have followed my career at all, you'll know that, lately, my stories have plotted out the course of love just as much as they have the build-up of suspense or horrifying revelations. I can proudly say I am now just as much a romance writer as I am a horror or dark suspense writer.

You may wonder why my writing slipped off in this new direction. I certainly have. And I think it has a lot to do with Bruce. See, we're happy. We're content. We're settled and in a love that only continues to grow with the passage of time.

I don't know if this is a leap of logic that makes sense but I think that I am more drawn to writing stories that map out the connections made by the human heart these days because I am not expending as much energy seeking out that connection in my own personal life. Now that I have found my one true love, my soul mate, I can open up and write more freely about what draws people together and what keeps them apart. I find those connections fascinating and I don't believe I could write about them objectively until after I had found, after much searching, a relationship that would work for me, one that would nurture and sustain.

Before Bruce, there was a marriage to a woman and a child. Both of those were—and still are—wonderful in their own ways. But trying to live a life that was not my own was not only emotionally exhausting, it was dangerous in many ways. With a lot of heartache, I had to let that dream, which really was never for me, go. I came out in my early thirties, in a world where gay marriage was not really even being discussed yet and the specter of AIDS loomed large. It was not necessarily a good time for a gay man to be experiencing the world and finding himself. But then, when is it ever a good time? But my point is I went through a lot of searching, a lot of experimenting, a lot of bad choices, always in search of love, and always coming up empty-handed.

A lot of those disappointments occurred because the real love I needed—the love of myself—I had yet to discover. I look at my thirties as my true adolescence, with its attendant growing pains.

It wasn't until I was 43 that I met Bruce. Gone were the hopes that I'd meet a special man in some bar or even a gay social group. The era of the Internet was on us in a big way and I placed an ad with the headline, "What's Your Story?" Bruce was one of several who responded, and the only one with whom I connected. He sent me some pictures of himself. He said things in his very first response to my ad that resonated.

I wrote back. He wrote back and we started a daily correspondence that would last two weeks, two weeks before we even laid eyes on one another, even though we lived less than two miles away from the other. We began to get to know each other and we both liked what we saw, what we read in our lines to each other, and what was between them. We had both reached a stage where we were ready for the other. Timing is everything.

We met in person and it was magic.

I won't say we didn't have some bumps in the road, though, getting to where we are today. Nothing really good ever comes easily. But Bruce and I were always willing to talk--whether it was face to face or through e-mails (and now texts and Facebook updates!). The line of communication has always been open and I think that's what's made the difference with us.

It's also made it possible for me to be able to sit back and be more objective about writing romance because finally, at age 59, I finally, finally, have a handle on what works and what doesn't. Until I had that key, I honestly believe I couldn't have written convincingly or effectively about romantic love.

So you can expect two things from me—one, that I will always be in love with Bruce and two, that you will enjoy many more stories of love and romance between two men—because of Bruce and what he gave to me.

Oh, and that one word I alluded to above? The one Bruce used when he said it summed up what we had?

That word was family.



Legally Wed BLURB

(Dreamspinner Press/2014/Contemporary Romance)

Love comes along when you least expect it. That’s what Duncan Taylor’s sister, Scout, tells him. Scout has everything Duncan wants—a happy life with a wonderful husband. Now that Seattle has made gay marriage legal, Duncan knows he can have the same thing. But when he proposes to his boyfriend Tucker, he doesn’t get the answer he hoped for. Tucker’s refusal is another misstep in a long line of failed romances. Despairing, Duncan thinks of all the loving unions in his life—and how every one of them is straight. Maybe he could be happy, if not sexually compatible, with a woman. When zany, gay-man-loving Marilyn Samples waltzes into his life, he thinks he may have found his answer.

Determined to settle, Duncan forgets his sister’s wisdom about love and begins planning a wedding with Marilyn. But life throws Duncan a curveball. When he meets wedding planner Peter Dalrymple, unexpected sparks ignite. Neither man knows how long he can resist his powerful attraction to the other. For sure, there’s a wedding in the future. But whose?

Legally Wed EXCERPT
Same-sex marriage had just become legal in Washington State and Duncan Taylor didn’t plan on wasting any time. He had been dating Tucker McBride for more than three years and, ever since the possibility of marriage had become more than just a pipe dream, it was all Duncan could think of. He had thought of it as he gazed out the windows of his houseboat on Lake Union, on days both sunny and gray (since it was late autumn, there were a lot more of the latter); he had thought of it as he stood before his classroom of fourth graders at Cascade Elementary School. He had thought of it when he woke up in the morning and before he fell asleep at night.

For Duncan, marriage was the peak, the happy ending, the icing on the cake, the culmination of one’s hearts desire, a commitment of a lifetime, the joining of two souls. For Duncan, it was landing among the stars.

And for Duncan, who would turn 38 on his next birthday, it was also something he had never dared dream would be possible for him.

And now, too excited to sleep, he was thinking about it—hard—once again. It was just past midnight on December 6, 2012 and the local TV news had pre-empted its regular programming to take viewers live to Seattle City Hall, where couples were forming a serpentine line to be among the first in the state to be issued their marriage licenses—couples who had also for far too long believed this right would be one they would never be afforded. Many clung close together to ward off the chill, but Duncan knew their reasons for canoodling went far deeper than that.

The mood, in spite of the darkness pressing in all around, was festive. There was a group serenading the couples in line, singing “Going to the Chapel.” Champagne corks popped in the background.

Laughter.

Duncan couldn’t keep the smile off his face as he watched all the male-male and female-female couples in the line, their mood of jubilation, of love, of triumph traveling through to him even here on his houseboat two or three miles north of downtown. Duncan wiped tears from his eyes as he saw not only the couples but also all the supporters, city workers, and volunteers who had crowded together outside City Hall to wish the new couples well, to share in the happiness of the historic moment.

And then Duncan couldn’t help it, he fell into all-out blubbers as the first couple to get their license emerged from City Hall. 85-year-old Pete-e Peterson and her partner and soon-to-be-wife, Jane Abbott Lighty, were all smiles when a reporter asked them how they felt.

“We waited a long time. We’ve been together 35 years, never thinking we’d get a legal marriage. Now I feel so joyous I can hardly stand it,” Pete-e said.

It was such a special moment and it was all Duncan could do not to pick up the phone and call Tucker and casually say something like, “Hey honey, you want to get married?”

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Friday, December 29, 2017

#FLASHBACKFRIDAY Raining Men and My Most Redeemed Character

Today, I'm thinking about Raining Men, my heartfelt love story about a sexually-addicted man finding his way toward loving himself and, at last, that special one.

It's not an easy journey and it's one fraught with danger, missteps, and outright peril. But if you travel along with Bobby Nelson, you'll also discover hope, joy, and the transformative power of love.

BLURB

The character you loved to hate in Chaser becomes the character you will simply love in Raining Men.

It’s been raining men for most of Bobby Nelson’s adult life. Normally, he wouldn’t have it any other way, but lately something’s missing. Now, he wants the deluge to slow to a single special drop. But is it even possible for Bobby to find “the one” after endless years of hooking up?

When Bobby’s father passes away, Bobby finally examines his rocky relationship with the man and how it might have contributed to his inability to find the love he yearns for. Guided by a sexy therapist, a Sex Addicts Anonymous group, a well-endowed Chihuahua named Johnny Wadd, and Bobby’s own cache of memories, Bobby takes a spiritual, sexual, and emotional journey to discover that life’s most satisfactory love connections lie in quality, not quantity. And when he’s ready to love not only himself but someone else, sex and love fit, at last, into one perfect package.

REVIEWS
From LIVE YOUR LIFE, BUY THE BOOK
“Rick R. Reed makes the commitment to write about issues of interest in the gay community and he does so regularly. Sexual addiction is certainly one we hear about and it’s universal. I found myself pulled into this story as I realized what was going on with Bobby. I wanted Bobby to show the vulnerable aspects of himself he has buried over time to avoid hurt. I wanted him to be whole, to be happy and to find himself. This is not an easy journey, but a journey very worth taking.
Read the review.

From ON TOP DOWN UNDER BOOK REVIEWS
“...another amazing story...Never in a million years would I have thought that I would love Bobby. Only a truly talented author could turn a character like him around as he did.”
Read the review.

From SID LOVE M/M Reviews
“...definitely a keeper. I would recommend it to anyone…a real deal, with a believable storyline and some great writing by a very talented author.” 
Read the review.

From MM Good Book Reviews
“And while this is definitely a romance with a HEA I get to say that the achievement of that HEA has never felt more realistic and approachable...The entire book felt as if the author handpicked the characters straight from out on the streets, stripped them of their stories and wrote their lives for us to have a glimpse of…A very remarkable book that the forever-romantics would not want to miss.”

Read an excerpt

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