Novella 1: Pastels and Jingle Bells
Trish Ackerly never expected to cross paths with Ian Rafferty again, but when she spots the former bully of her childhood years through her bakery window, she thinks she may just have been given the best Christmas gift ever: the opportunity to finally give Ian the comeuppance he deserves.
But clearly she does not have a knack for this whole revenge thing, because before she can make good on her plans, Trish gets inadvertently drawn into Ian’s life in an unexpected way that lets her see just how different the man is from the boy he used to be. In fact, much to her astonishment, she actually starts to like the guy.
Trouble is, Ian doesn’t know who she really is, and explaining it to him is going to be a little difficult now—which is bad news, because Trish is starting to realize that all she really wants for Christmas this year…is Ian.
Christine S. Feldman writes both novels and feature-length screenplays, and, to her great delight, she has placed in screenwriting competitions on both coasts—and has even won a couple of them. In 2012 one of her screenplays was featured as a staged reading in New York City at the Gotham Screen International Film Festival (http://www.gsiff.com/content/staged-screenplay-reading-1), and later that same year she signed her first publishing contract. When she is not writing, she is teaching kindergarten, puttering around in her garden, ballroom dancing with her husband, or doing research for her next project. Please visit her at her website http://christinesfeldman.com, on Facebook at https://www.facebook.com/ChristineSFeldman, or follow her on Twitter at https://twitter.com/FeldmanCS.
Gingersnaps (courtesy of Better Homes & Garden)
2 ¼ cups all-purpose flour
1 cup packed brown sugar
¾ cup shortening or cooking oil
¼ cup molasses
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ cup sugar
Preheat oven to 375 degrees F.
In a mixing bowl, combine about half of the flour, the brown sugar, shortening or cooking oil, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Beat in the remaining flour.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 8 – 10 minutes or until set and tops are crackled. Cool cookies on a wire rack.
Makes about 48