But I have an excuse! (I know, I’m a writer — we don’t get excuses! At least that’s what I tell my students.) You may have heard the news about my next novel, FRIENDSHIP BREAD. It sold at auction in mid-March to Ballantine Books for hard cover publication in 2011 and foreign rights have already been sold to Italy, Brazil, and Australia.

I wrote this book last year after my own daughter brought home a bag of Amish friendship bread starter. The truth? If she hadn’t been the one to give it to me, it would have gone straight into the trash! What a shame that would have been because days after receiving this fateful bag of starter, Julia Evarts, my protagonist, appeared.

Tracking my word count ...

I started writing and soon both the story and the words started to flow. “Gush” was more like it. And six weeks later, I had a new novel.

Do I normally write this fast? Yes and no. I don’t have a writing schedule or routine beyond grabbing whatever time I can between the kids and other family responsibilities. But the story started demanding more than the little snippets of time I could give so my husband offered to take the kids as much as possible until the book could be written (note that he was running his own business at the same time). I wrote like crazy and didn’t stop until I finished.

Between my agent’s client load (apparently she has other authors to represent — imagine that!) and more edits (if you heard teeth gnashing in the middle of the Pacific, that was me), it was almost a year before the manuscript went to auction. Talk about a lesson in patience! I dug up this image to share with you and realized that the day I started writing was one year to the week that we sold FRIENDSHIP BREAD to Ballantine! How crazy and wonderful is that?!

So what happens between now and the release of FRIENDSHIP BREAD? Lots of baking and recipe adapting, for starters. Meeting new readers and foodies, too. And of course, more edits. Instead of creating a book page I decided a kitchen was more up my alley, so behold the Friendship Bread Kitchen (www.friendshipbreadkitchen.com). We’re parked at Facebook for now but will be moving to our own home mid-year and I’d love for you to join the wonderful community that’s growing there.

I’m happy to share the synopsis of the novel with you:

Julia Evarts is still healing from the loss of her son when she and her five-year old daughter receive the equivalent of a culinary chain letter: a plate of Amish friendship bread along with a Ziploc filled with the gooey yeast starter. They’re instructed to feed the starter over a ten-day period then bake two loaves of bread and share the remaining starter with three other people. As the bread and its starter make its way through Julia’s small town (including into the home of her estranged sister whom Julia holds responsible for her son’s death), the residents of Avalon, IL find their lives inexplicably changed. Friendship Bread is a novel about life and loss, friendship and community, and what endures even when the unthinkable happens.

Will there be recipes in the book? Of course! The novel will include loads of Amish friendship bread recipes and tips. I’m amazed by how many variations there are to this otherwise simple recipe. This week we even came up with a vegan, gluten-free version at the Friendship Bread Kitchen: Pineapple-Papaya-Coconut Macaroon Friendship Bread Mini Muffins (Vegan) (Gluten-Free). Yum!

So I hope you’ll come and find me in one of the many places I tend to linger online. In the meantime, now that my blog post is done, I think it’s time to call my hairdresser. Aloha, everyone!

hugs,

Mia

PS. I’ll be in Honolulu next weekend, April 9-11, teaching a workshop on writing the memoir. The fabulous YA author, Lisa Yee, is the keynote. For information, please visit the National League of American Pen Women’s Biennial Writers Conference. I’ll also be stopping in to offer my congrats to fellow author Jane Porter and sweetie Ty Gurney as they celebrate the opening of Ty’s new surf shop in the Imperial of Waikiki Resort!

Farm fresh eggs from a neighbor.

Which brings me to shirred eggs.

Now, some of you may be wondering what on earth I’m talking about. Book revisions and shirred eggs? And what the heck is a shirred egg?

A shirred egg is basically a baked egg. This method of egg preparation is also known as oeufs en cocotte. The eggs can either be nestled in foods (like a casserole—use the back of a serving spoon to make an indentation before adding the egg) or prepared individually in a ramekin. You add a tablespoon of cream or milk to the top and that’s basically it. The end result is a firm egg white with a soft or runny yolk.

Sound easy enough?

Shirred eggs .. a work in progress ...

That’s what I thought. Turns out it’s easy to overcook these guys, which I did with the first two batches which were still delicious but the yolks were cooked through and dry. Third time was the charm, though, and I think I’ll do even better next time, which will probably be tomorrow morning.

Which brings me back to first drafts.

Here’s the thing about first drafts: you have to finish a draft to have a first draft. There are so many good writers that show me their manuscript in progress and ask me if I think it can be published. My answer is always, “Maybe, but you’re going to have to finish it first.” It’s pointless to talk about it until the work is done, because you just don’t know what you’re going to get until you’re finished. That’s the hard truth about writing a novel—you may think you know how it’s going to end, but until you actually write it and see how well it works, you just don’t know. And let me tell you, crossing that finish line isn’t easy. But you’ve got to do it if you want to get published, because until you do, you can’t get an agent who in turn can’t get you a publisher who in turn can’t get your book onto the shelves in your local bookstore. You have to have a manuscript first.

And even once you finish the manuscript, your work is far from done. Celebrate, then get back to work. First drafts are exactly that: first drafts. They are rarely ready to be seen by anyone, and this is coming from someone who writes very smooth, tight first drafts. Your drafts will need work. How much work? Until it doesn’t read like a draft anymore, but a polished manuscript that could go straight to the printers if need be. The publishing industry is looking for writers who know how to write, who know how to self-edit, who know how to find strong, critical readers to help them get their work ready for their agent and publisher. If you want to get published, this is the path. There are always exceptions, yes, but for the other 99% of us, this is how it’s done.

If I had to give you one tip for finishing your first draft, this would be it: don’t go backwards. Don’t go back and fix things unless it can be done via “Search and Replace” or will take you less than 10 minutes a day to address whatever it is that’s really bugging you. DON’T GO BACK. Go forward, people. Finish it.

Okay, it turns out I have a second tip: don’t show it to anybody yet. This is not the stage for feedback, however kind or well-intentioned. Finish your first draft, clean it up, and then clean it up again. Then show it to your reading group or designated readers. Writing groups are wonderful but if your goal is to get it done as quickly as possible (because, let’s face it, this can take as long as you want it to take), then just get it done. Over-massaging and re-working elements of an incomplete first draft is premature, especially if it’s holding you back from moving forward it. Trust that your story is there, and go with it.

Here is a basic recipe for shirred eggs—it certainly gave me sustenance to finish this leg of the relay:

Ingredients

• 2 eggs
• 2 tablespoons cream (whipping cream or heavy cream; half and half also works) or milk
• salt and pepper

Directions

1. Preheat oven to 375 degrees F. Prepare two ramekins by spraying with cooking spray or butter.
2. Crack an egg into each ramekin.
3. Add 1 tablespoon of cream or milk to the tops of the eggs. Season with salt and pepper.
4. Bake in a preheated oven for 10-12 minutes or until the whites have set. Remove and let rest for 1 minute. Serve immediately.

Once you get the hang of it, you can add cheese, cooked spinach, chives, green onions (that’s what I used in the picture above) in the last couple of minutes or garnish once it’s removed from the oven.

Shirred Eggs Recipe Links:

• Shirred Eggs | Food Network | Recipe by Emeril Lagasse | http://www.foodnetwork.com/recipes/emeril-lagasse/shirred-eggs-recipe/index.html
• Shirred Eggs with Sorrel | Food and Wine | Recipe by Chantal Leroux | http://www.foodandwine.com/recipes/shirred-eggs-with-sorrel
• Shirred Eggs | Sunset Magazine | http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1598614
• Shirred Eggs | Real Simple | http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=524080
• Shirred Eggs | Group Recipes | Recipe by Vainwi | http://www.grouprecipes.com/35458/shirred-eggs.html

Writing First Draft Links:

• Shitty First Drafts: An Excerpt from Bird by Bird (though I highly recommend and reading the book in its entirety—it’s absolutely excellent) | by Anne Lamott | http://tiny.cc/wS5qJ
• From First Draft to Finished Novel | Writer’s Digest | by Karen S. Weisner | http://www.writersdigest.com/article/first-draft-finish-novel
• Tips and Links for Writing a First Draft | http://www.helium.com/knowledge/187801-how-to-write-a-first-draft
• Writing the Novel: Approaching the First Draft | SF Gate | by Pia Chatterjee http://www.sfgate.com/cgi-bin/blogs/chatterjee/detail?blogid=118&entry_id=45214

Not so anymore.

In the Friendship Bread Kitchen I’m not trying to be all things to all people. In other words, I’m not making soufflés or braised lamb shanks or roasted brussels sprouts drizzled in lemon juice (wait, I actually did make that tonight). In the Friendship Bread Kitchen, it’s all about—you guessed it—Amish Friendship Bread.

Now doesn't that look appetizing?

Now chances are you or someone you know has had Amish Friendship Bread or received its ubiquitous starter. The friendship bread itself is a sweet bread or quick bread, similar to banana bread (or, as one news reporter put it, a pound cake inside of a pound cake in terms of its moist richness—it definitely isn’t for people watching their cholesterol!). The starter is a sourdough starter though I’ve never been able to discern the sourness in any of the friendship breads I’ve made.

Amish Friendship Bread is essentially a culinary chain letter. You receive a baggie of starter from a friend, mash it for ten days (adding more flour, sugar, and milk on day six), then feed it again before splitting it into four portions of 1 cup each (by the way, my yield has always been more than 4 cups by the time I’m ready to start baking). You bake with one portion and give the other three to friends with instructions on how to care and feed the starter so they can bake and share theirs in 10 days. If you’re wondering whether or not the recipe is actually Amish (which, to my knowledge, no one has been able to confirm nor deny), I will say that the “1-2 boxes of instant pudding” in the list of ingredients is somewhat suspect.

A running joke is that “friends don’t give friends Amish Friendship Bread”—it’s a needy kind of recipe that most people don’t have time for. Because the recipes use so much sugar (and instant pudding), the fact that it’s made from a starter seems a bit irrelevant.

Things that make your oven go Mmmmmm!

But it IS fun, and it is delicious, and passing it on has its charm. People either love it or hate it (see this recent post on About.com by Carroll Pellegrinelli: Friendship Bread – A Blessing or a Curse?) but I will tell you that if you were to walk into my kitchen on a day while I was baking friendship bread, you would swoon. My kitchen smells AMAZING when there’s friendship bread in the oven.

And you don’t have to pass it on—it’s just as easy to refrigerate or freeze the starter (or the loaves), or to feed it less so it doesn’t proliferate as quickly. You don’t even need to make the starter to end up with a similar result, but people will argue that it’s not the same. There’s a lot of TLC that goes into a bag of friendship bread starter which, if you believe it (and I kind of do), finds its way into the bread. You can make loaves, muffins, pancakes—the choices are endless. Even Martha Stewart gave it a whirl. See the video here.

So what is Friendship Bread Kitchen about and why am I doing it instead of cranking out my next book? Honestly, it was a small idea that blew up into a big idea, really really fast (kind of like the starter itself). I want Friendship Bread Kitchen to be a gathering place for people who love Amish Friendship Bread or who want to find new recipes or tips. I have over 50 GORGEOUS (did you get that? GORGEOUS!) photographs from food bloggers who have put their own style and stamp on the bread. There’s also vegan and gluten-free variations—I’m experimenting with two starters right now at the request of a couple of people (see? Join the page and you can actually get me to bake for you! Though you will have to come to Hawaii to get the bread).

While the Friendship Bread Kitchen has been taking on a life of its own, I have been writing like crazy in between uploading said gorgeous photos and hanging out with my three kids and husband. Book four is currently with my very cool and super smart rock star agent, Dorian Karchmar of William Morris Endeavor (and did I mention that she’s really, really nice? She is!). I’m revising and editing and smoothing and all that fun stuff (it’s actually not that fun, but I do truly love it). So I hope I’ll have some news for you soon but in the meantime, please swing by and say hi if you’re on Facebook. I have a giveaway going on right now at the Kitchen for an Emile Henry loaf pan from Williams-Sonoma. Even I don’t own one yet!

Lemon poppy seed friendship bread goodness.

If you want to know more, here are a few links. And while the basic recipe rocked (we added raisins and walnuts), I am leaving you with a parting shot of the lemon poppy seed friendship bread muffins we made with our second batch of starter. It brought the kitchen down.

• Friendship Bread Kitchen on Facebook: http://www.facebook.com/fbkitchen
• Mia on Facebook: http://www.facebook.com/authormiaking
• No friends to give you starter? Make your own.
• Looking for instructions? Take a look at this.
• Sweet tweets! Follow us on Twitter: http://www.twitter.com/fbkitchen

In This Issue:

• Mia Gets a Time Out!
• Book Club Hurrah!
• A Contest!
• Write Your Memoir!
• Mia on the Road!
• Recipe: Pan Seared Rainbow Trout with Warm Summer Tomato-Olive-Caper Salad!

Click on this link to view as a PDF: Mia’s June Newsletter. If you haven’t joined my mailing list but would like to, click here.

Having problems with the link? Cut and paste this into your browser! http://www.miaking.com/wp-content/uploads/2009/06/june-newsletter-mia-king.pdf

Wedding Band

Next month marks my husband and my tenth anniversary. It’s been a journey getting to this point, which includes a lot of ups and downs, though mostly ups, especially in the past five years (which means, yes, that the first five years were pretty down). If you ever want to challenge your relationship, then do this: make a big move to a place you’ve never lived, start a new business doing something you’ve never done, have a baby (and then an unexpected c-section) with no family around to help, downsize to practically nothing and live month by month for a few years. That’ll do it.

So for us to come out on the other side with three beautiful children (the last two were VBACs, the third being a home VBAC for those who may be interested), a business that’s doing well (spiritofgolfacademy.com plus our books and publication), and finally being able to take a breath and appreciate living on this beautiful rock called Hawaii, well, we have a lot to celebrate. So we’re going to do a simple private ceremony next month with our kids to mark our anniversary, to acknowledge all we’ve gone through and our hope for what’s to come.

Which is the long way of telling you that I have a new wedding band. It came two days ago from Blue Nile and it’s engraved with the original engraving from my first wedding band. “What? Your first wedding band? What happened to that?” Well, remember the whole living month-to-month thing? There was one point when things got really bad and I sold my diamond engagement ring and matching wedding band so we could make rent. Yes, true story.

Do I wish I’d kept it? For a long time, no (I try not to have regrets), but now I do. Maybe we could have found another way, though honestly I have to say that we’d exhausted almost every other option and we were down to the wire, so I don’t know what else we could have done. It did help us to tread water a little longer, which I’m grateful we did. I wasn’t ready to give up on our dreams.

So fast forward today, where I’m filled with a lot of happiness. These small details, while nice, fade in comparison.

My new ring is a simple platinum band, no diamonds like before, but it went on my finger the minute it came out of the box. It feels both weird and wonderful to be wearing something again. I sadly realize that I don’t have a picture of my first ring other than the wedding photos (and even then there’s not a close-up) but, if you are so inclined, you can look through back issues of Town & Country magazine and you’ll see us in one of the 1999 issues (I forget which one, I think it’s August). Yes sir, it’s been a long journey and our life is dramatically different and I wouldn’t change a thing. So here’s the ring, and I’m a very happy girl.

Book Clubs

In other late-breaking news this week, my upcoming release, TABLE MANNERS, will be a selection of four book clubs: Doubleday, Literary Guild, Rhapsody, and Book of the Month 2!

Yay, yay, hooray, Mia does a happy dance…

Which leads me to the next bit of news, if you’re dying to get a sneak peek of what’s in store. TABLE MANNERS is the sequel to my first novel, GOOD THINGS, which was a national bestseller. So I have for you…

An Excerpt

Yes, a TABLE MANNERS excerpt!

The first chapter, to be exact. It’s a continuation of Deidre’s story, though you’ll be hearing quite a bit more from Marla and Lindsey in this book, too. NYT Bestselling author Susan Mallery offered the blurb: “Table Manners delights.” USA Today Bestselling Author Jill Marie Landis adds on the back cover: “Mia King is a winner when it comes to creating memorable characters readers will love.” And, of course, you are welcome to pre-order the title at Amazon, Barnes & Noble, or your local independent bookstore.

To download and read the first chapter from TABLE MANNERS, click here. Requires Adobe Reader.

Drink Hawaii  – The Best Water in the World

A couple of weeks ago I went to the Kona Chocolate Festival. Now, for a chocoholic like me, you can only imagine what was going through my mind. Chocolate, chocolate, every where! I was going to be in heaven.

When we got there, we hit a couple of booths and I was happily getting my chocolate hit. It wasn’t too crowded in the beginning, which was great, because it meant more chocolate for me. And then I came upon the booth for Kona Deep.

At first glance, it looks like just another bottle of water. It’s not!! They get the water off the coast of Hawaii at 3,000 feet, which means it’s too deep and too cold to be contaminated by man. There’s tons of minerals and vitamins, electrolyte-rich, and it’s delicious. Smooth. Silky. Do not ask me how, but it is. And I’ve had a lot of bottled water. I have even done some consulting projects (in my pre-Hawaii life) for some high-end water companies, and I can tell you that nothing compares.

So there I was, surrounded by chocolate in every shape and form (one of my favorites was the chocolate tamale from Huggo’s), and I kept going back to the Kona Deep booth for more. I think I went back a total of 8 times. Maybe 9. By the end of the night I wasn’t eating any chocolate and just drinking this water. I even got some for the one-hour drive back to Waimea.

I’ve since spent my hard-earned money (and it is hard-earned, as you now know from the story above) on buying big bottles at the grocery store. I also buy Hawaii Deep Blue, which has a pH balance 7.6. I think I got a liter and downed it 10 minutes! If it’s possible to crave water (and not because you’re dehydrated in a desert), I do. If you get a chance to try it, don’t pass it up. It’s happy water.

So that’s it from me, a rather long post that I hadn’t originally intended to write but am glad I did. Wishing everyone a happy day and a happy life,

Mia

6/1/09: We have a winner! A warm congratulations to Carol M. from Monroeville, Pennsylvania, the big winner in the Great Hawaii Book Escape Giveaway! She received two huge boxes filled with novels and Hawaii-themed goodies for her house and home. She was drawn at random from 995 entries using random.com.

“It would be a dream come true to visit Hawaii!  I would like to see as many places as I could but I would also like to just relax on the beach.  Of course, I would be doing this with my hubby.”

A big mahalo to everyone who entered and shared your dreams with us!

With aloha,
Mia, Jill, Jane & Carol

Are you ready for summer? Win this HUGE beach bag full of books and goodies and you will be!

Bestselling authors Mia King, Jill Marie Landis, Jane Porter and Carol Snow are celebrating all things book and beach by offering signed copies of their Hawaii-themed novels along with one signed backlist title. In addition, they’ve thrown in a ton of other fabulous gifts and prizes for one lucky winner!

The grand prize winner will receive EIGHT NOVELS and over thirty amazing gifts for your home, kitchen, closet and more, so you can create your own paradise wherever you are.

• Sweet Life by Mia King
• Good Things by Mia King
• Destination: Marriage by Jill Marie Landis
• Homecoming by Jill Marie Landis
• Flirting with Forty by Jane Porter
• Odd Mom Out by Jane Porter
• Here Today, Gone to Maui by Carol Snow
• Getting Warmer by Carol Snow

• Handmade Hawaiian Pillar Candle (Pineapple) by Island Soap Candle Works (Jill)
• Hand-Poured “Happy Reading” Jane Porter Candle in Heart-Shaped Tin (Vanilla) (Jane)

• Chocolate-covered macadamia nuts by Mauna Loa (not shown but it’s there!) (Mia)
• Handful of aloha mints and tropical-flavored candies (Mia and Jane)
• Bag of 100% Kona whole bean coffee by Hualalai Estate (Jane)
• Hula hands wooden salad tongs by Hardwoods of the South Pacific (Jill)
• Luau recipe book (from Flirting with Forty) (Jane)
• Bird of paradise reusable tote bag (Jill)
• Lined, waterproof island floral beach bag by Island Breeze (Carol)

• “Alone in Iz World” CD by Israel Kamakawiwo‘ole (Mia)
• 2010 calendar, Beautiful Hawaiian Flowers (Mia)
• Hawaii snow globe (Mia)
• Inflatable beach ball (Jane)
• Hibiscus key chain, enamel palm tree key chain, starfish key chain (Mia)
• Hibiscus temporary tattoos (Mia)

• Full-length white sarong with red hibiscus print (Jane)
• Sarong coconut shell clip (Jane)
• Hibiscus flip flops (Carol)
• Nail file and pocket mirror (Jane)
• Other author goodies, pens, notepads, bookmarks and promo materials (everyone)

The contest runs from April 1, 2009 to May 31, 2009. Must be 18 years or older to win; US addresses only. To enter, send an email to hawaiifiction@gmail.com with the subject line “Great Hawaii Book Escape.” All you have to do is tell us what you would do if you had a week in Hawaii, and who you’d bring with you. Be sure to include your mailing address. One name will be selected at random and notified the week of June 1, 2009. The winner will have 72 hours to respond before another name is selected, so be sure to “whitelist” hawaiifiction@gmail.com or check your spam folder.

Please visit us on our websites or find us on Facebook and MySpace. Good luck!

With aloha,
Mia, Jill, Jane & Carol

Mia King (miaking.com)
Jill Marie Landis (jillmarielandis.com)
Jane Porter ( janeporter.com)
Carol Snow (carolsnow.com)

Here’s what I did:

Rosemary Lamb Chops

Serves 4

• 2 teaspoons minced garlic (fresh is great but I had some in a jar)
• 1 teaspoon chopped rosemary
• 1/2 teaspoon thyme leaves (again, fresh is great but I used dried, same measurement, and it was fine)
• 1 teaspoon sea salt
• dash of cayenne pepper (I have kids so I skipped this one)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 4 lamb chops

1. Mix ingredients except for lamb in a bowl and whisk to mix. Pour marinade into a ziplock bag.
2. Add lamb to the bag and rub in the marinade, making sure both sides are covered.
3. Marinate one hour – overnight if possible.
4. Bring lamb to room temperature before grilling.
5. Cook on the grill or under broiler (the latter doesn’t always work well for me, but we were out of gas for the BBQ last night so it was fine), about 3-4 minutes per side.

Rosemary Raisin Focaccia Bread

Makes 1 pound loaf

• 3/4 cup warm water
• 2 tablespoons extra virgin olive oil
• 1-3/4 cups bread flour
• 1/2 cup whole wheat flour
• 2 teaspoons sugar
• 1 teaspoon fresh chopped rosemary
• 1 teaspoon salt
• 1-1/2 teaspoons bread machine yeast
• 1/2 cup raisins or Zante currants

1. Add ingredients to bread machine pan per your bread machine instructions. (I use my bread machine to mix whenever possible — no KitchenAid mixer yet!).
2. Select dough cycle (about 1-1/2 hours for kneading and first rise).
3. Lightly oil a large cookie sheet.
4. On a lightly floured surface, add in raisins and roll into a 12-inch circle or rectangle. If you chose to mix and knead the bread by hand instead of by bread machine, you can add in raisins prior to the first rise.
5. Place on cookie sheet and cover with plastic wrap. Let it rise for 30-45 minutes or until doubled in size. It was late in the day and started getting cold in my kitchen so I warmed up the oven for a minute and placed the pan in there – to make sure it’s not too hot, touch the inside oven door.
6. When properly risen, remove from oven. Preheat to 400 F.
7. With the tips of your fingers, dimple the top of the dough.
8. Brush or drizzle olive oil on top of the dough. It’s OK if the olive oil pools in the indentations. Sprinkle with rosemary leaves for garnish.
9. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges or rectangles.

I added a side dish of lightly stir-fried spinach (dash of soy sauce and 1/4 teaspoon garlic) and my husband brought home a great full-bodied Chilean red wine (regularly $24.99 on sale for $6.99). Dinner was done!

Brown Sugar Cookies

Makes 20

• 2 sticks (½ pound) unsalted butter
• ¾ cup packed dark brown sugar
• 2 cups all-purpose flour

1. Preheat the oven to 350° F.
2. Cut butter into small pieces and let it come to room temperature. Put the butter into the bowl of an electric mixer and beat until fluffy.
3. Add brown sugar and ¾ teaspoon salt, and mix until blended.
4. Slowly add the flour until a smooth dough forms. Divide dough into 20 balls about 1″ in diameter.
5. Place dough balls on a baking sheet lined with parchment paper, and flatten each one with the bottom of a glass. Using a fork, lightly press the flat side of the tines around the circumference of the cookies to make a frilly design.

Bake for 23-25 minutes until cookies are just firm to the touch. Remove from the oven and cool.

From Cooking 1-2-3 (Stewart, Tabori & Chang) by Rozanne Gold.