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

In This Issue:

• Winners! (This Could Be You!)
• The Great Hawaii Book Escape Giveaway!
• Table Manners has a Mixologist!
• A Sweet Deal!
• Hang with Mia!
• Recipe: Jane’s Mango Crisp!

Click on this link to view as a PDF: Mia’s April Newsletter.

If you haven’t joined my mailing list but would like to, click here.

Revisions were MUCH more difficult with this book, namely because I just had my third child in June, had postpartum hormonal craziness (two words: bioidentical progesterone – see Oprah’s show today for more info), and could barely think straight much less keep a continuous thought in my head. Working here and there on the book (a few hours a week was all I could spare) really took a toll on me and it turned out that my best work happened in the eleventh hour. Go figure. I suppose you could say that all the background noise leading up to the last few days prepped me for some serious writing–who knows? And of course, on the day I was due to send the manuscript to New York, two things happened: the US Airways plane crash in NY and a blackout in my town.

So I sat in my quiet house (no kids–my husband took them to the beach to give me space to finish up the manuscript) and finished writing by hand. When the electricity came back right before dark, I made the changes and sent it off. And, incredibly, I had somehow managed to fall back in love with the story that had been dominating my thoughts for the past six months. I’m now looking forward to its release in August with great anticipation, and fans of Good Things won’t be disappointed. If you haven’t read Good Things, don’t worry–you’ll love meeting Deidre, Kevin, Marla, William and Lindsey, and the book is packed with amazing recipes that will leave your mouth watering.

And speaking of amazing recipes, I’ve joined two other fabulous authors to create a give-away you won’t want to miss. Fellow authors Michele Scott and Jessica Conant-Park write savvy chick lit mysteries and their books include recipes, too! Here’s what you get:

You get all NINE books, signed, plus Valentine’s Day treats and other goodies. This amazing book bag includes all of our latest releases: FED UP (Jessica), CORKED BY CABERNET (Michele), and SWEET LIFE (Mia). How awesome is that?!

All you have to do is send an email to foodfiction@gmail.com and tell us your favorite meal or send a recipe. You’ll be added to our mailing lists unless you request otherwise (we don’t spam and you can unsubscribe at any time). Must be 18 years or older to win; U.S. residents only. Mia King newsletter subscribers will need to qualify for this contest based on the instructions above since this is a joint contest (reminder: Mia King subscribers are automatically entered into all Mia King contests but not joint contests). The winner will be drawn on March 1, 2009 and notified by email within seven days of the contest deadline.

Good luck and have a fabulous weekend!

The Kohala Book Shop is the largest new and used book store in the state of Hawaii. Their inventory of over 30,000 books, including the largest collection of Hawaiiana in the United States, will continue to be sold on the internet starting on May 1.

“It’s been a wonderful 10 years,” says owner Jan Morgan. “But we decided that it is time to retire, once again, and call our life our own”. The Morgans retired and moved from Boston to Hawaii in 1995, then started the book store in 1998.

Frank and Jan are not only wonderful booksellers, but witty, intelligent and amazing people. My husband and I love them and all they’ve done for readers and writers, including us. Owning and running a bookstore is no easy task and I know it has truly been a labor of love for them.

If you’re on the Big Island before February 1, make a point of traveling up to Kapaau and visiting them (buy some books too, will ya?). After May 1, visit them online at kohalabooks.com.

It was only for three days and two nights, and less than an hour away. I know, I know–we live in Hawaii, which is where the rest of the world goes when they need R&R. The beaches aren’t far away from my house and I have a stunning view of Mauna Kea on clear days. What more could I want?

What about … less?

I didn’t know this when we first pulled into the Kona Village Resort, but I seriously needed to not only unwind, but unplug. As in no cell phones, no computers, no wifi, no TVs, no A/C–you get the picture. I was skeptical about this, especially since it was right before the launch of my book and who knew what would happen if I was unaccessible (answer: nothing). Even the no A/C part had me rattled, because while ceiling fans and trade winds are nice, it’s still pretty hot down there and I kind of like my creature comforts.

All meals are included, and you can decide on your service tips when you check-in, which means that you can go your entire stay without cracking open your wallet. The staff is friendly and many have worked there for years and years, which is one reason the resort has a high return rate. Four out of the six couples/families that checked in while I was in the waiting area came every year.

It took me a while to unwind, but once I did, I craved more. We didn’t do anything other than lounge around, sans phones or TVs or computers, have our meals, talk, take long walks and sleep. You don’t realize how much noise there is in your life–not just the sounds, but the busyness, the constant chatter in your head–until it’s not there anymore. The rooms are individual thatched huts spread over the 80 plus acres, and if you need something, well, you’re hoofing it because the rooms don’t have phones either. And of course sleep is wonderful whenever you can get it, but here it was simply delicious.

When we left I felt like I’d have to detox from my detox, but I’m sorry to say that I revved back into my old “plugged in” life as soon as we got home. Yes, I had an inbox full of mail but some of it was junk and some of it relatively important but none of it critical. I could have easily gone another day without email or telephone access and very little would have been lost. If I could do it again, I’d try to unplug for a solid month. I actually think it might make me more productive the other 11 months of the year.

One of the quotes that I love is from Henry David Thoreau: “It is life near the bone where it is sweetest.” I had that quote over my desk while I was writing SWEET LIFE, and it comes to mind again after my little getaway. We don’t need as much as we think in this life, and sometimes it’s good to have some of it taken away (or at least put on hold) so we can see the stuff that matters the most. There are so many good things about our lives that if we could just slow down and eliminate the chatter, we might actually tap into it some more.

And yes, it’s true that my definition of “freezing” may be quite different from that of my fellow Debs who live in bona fide “freezing” temperatures, but you have to remember that these little sugar cane houses aren’t built for cold weather. There’s no heat, no A/C, no double pane windows. I can see into my garage (correction: car port) from my kitchen by looking under the gap beneath the front door. So when an unexpected storm passed through a couple of weeks ago (leaving a nice dusting of snow atop Mauna Kea and Mauna Loa), it left in its wake two sick kids and one sick husband. And me, trying to not freak out (and I’m not doing a very good job in that department, let me tell you).

So clearly anything I make this holiday season needs to be EASY. As in, easy peasy lemon squeezy. As in, so easy my 7 year old daughter could do it (if she wasn’t sick and if she was allowed to use the oven, which she’s not). This recipe has become one of my favorites and was given to me by a prominent local foodie, Joan Namkoong, for my upcoming novel, SWEET LIFE (Berkley, September 2008). It’s guaranteed to warm you up this holiday season plus the sugar hit will put you in joyful mood as you pick up discarded tissues all around your house.

Mango Crisp
Serves 8

• 5-6 cups firm, ripe mango, sliced (if you can’t get mangos, you can easily substitute with ripe peaches, nectarines or plums)
• juice from 1 lemon
• 2 tablespoons raw white or turbinado sugar

TOPPING

• 1 cup unsalted butter, frozen for 10 minutes
• 1½ cups flour
• 1½ cups quick cooking oatmeal
• 2 cups raw white or turbinado sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg

1. Preheat oven to 350° F.
2. Place fruit in a 9” x 13” baking dish or deep pie dish. Sprinkle with lemon juice and sugar; mix together.
3. Mix flour, oatmeal, sugar, cinnamon and nutmeg together in a bowl.
4. Quickly and carefully grate butter by hand or in a food processor. Toss grated butter with flour mixture using two table knives (or cut cold butter sticks into 8 to 10 pieces and blend into dry ingredients with a pastry blender) until mixture resembles coarse crumbs.
5. Once butter is evenly incorporated, place mixture on top of fruit. Bake for 45-60 minutes or until top is browned and crisp. Remove from oven and cool.
6. Serve warm with whipped cream or ice cream.

No, not Pelé the famous soccer player — Pele, the goddess of fire, lightning, dance, volcanoes and violence (see her in the lava on the left? Look closer – she’s there). She lives on Kilauea, less than two hours from where I live. She has ancestors who live in my town (Pele was mortal and became a goddess upon her death). There are reported sightings of Pele from time to time: she’s either a tall, beautiful young woman or a very old, ugly and frail woman accompanied by a white dog.

A quick digression: each of the Hawaiian islands represent a chakra, and the Big Island is the root chakra, associated with the color (you guessed it) red. It’s a grounding energy. Spiritual lessons involving the root chakra are about the material world (as in, move to the Big Island and give it all up!). Mental and emotional lessons are about survival, self-esteem, social order, security, and family.

Well, I think that pretty much sums up what I’m doing here … writing (which is right up there with self-esteem, social order and hey, let’s be honest here, survival) and learning about love (security and family). It’s an intense learning curve, one the Big Island is known for (want to get your butt kicked emotionally, spiritually, psychologically? Then come on down!). It’s spiritual boot camp, with moments so fiery you’d think Pele was orchestrating them herself.

But when all is said and done, the Big Island is actually a healing island. That’s what it’s called: The Healing Island, and with good reason. You’ll get your healing, but only after you take your medicine, and sometimes the medicine tastes like crap. But guess what? It heals those open wounds, and it makes you stronger. It’s a lot like writing — it’s a trial by fire, a test of one’s abilities, especially the ability to perform well under pressure.

So, writers of the world, I make a mental offering today to Pele on your behalf. I flank the lava surrounding K?lauea with t? leaves, ‘ohelo berries and a bottle of the finest gin, tied up in a red scarf (gin is supposedly Pele’s favorite beverage). Today, you can rest easy. Tomorrow? It’s up to you.

What’s up with all the mooing? I guess that’s because when I write, if I were to look up and out the window, I’d be face-to-face with a cow. Or two.

Okay, I’m exaggerating a bit – they’re not THAT close. But they’re pretty close – definitely within mooing distance. And if I wanted to give them the stink eye, they’d see it, guaranteed.

When I write, their bovine bellows are a gentle reminder that my reality of Paradise is probably different from what most people think (“You live in Hawaii? You must be at the beach every day!”). Granted, I’m not far from the beach, about 15-20 minutes away (that, and you need to drop about 2500 feet down the defunct volcano that we live on – how’s that for glamorous?), but our quiet little “green” town of Waimea is cowboy country, and at night we’re not sleeping under the hula moon beneath a palm tree, but burrowed in flannel PJ’s under down comforters.

Are there things about your life that are more fiction than fact?