Romance Weekly | Dani Jace. Romance Author

Since this week is Thanksgiving, the authors of Romance Writers Weekly are sharing what we are thankful for this year. Ahead of me on the tour is Raine Balkera and I hope you’ve visited her post.

I’m most thankful for my family, our health, gainful employment and a roof over our heads. As well as living in a free country and eternally indebted to those who serve and protect us.

With regard to my author life, this year brought new and exciting events for which I am thankful and wowed. In January, the Romance Writers Weekly blog group formed. Usually, I’m a watch and see kinda girl, but I dove in the first week with the rest of the initial members and have been amazed how much I’ve learned from blogging with them and from being a part of such an awesome group.

In May, Lyrical/Kensington offered me a contract for my contemporary romance novel, Hot as Blazes. This has also been an amazing experience with all those at Lyrical Kensington and my awesome editor/psychologist, Penny Barber. She’s probably happy she’s almost done with me 😉

Usually we have Thanksgiving with my husband’s family, but this year his father’s health issues prevent a gathering. I’m no chef, but I do make a mean lasagne which will be our entree this year. Hope everyone has a wonderful Thanksgiving! Now it’s time to pass this Thanksgiving-a-thon over to Kim Handysides.

Favorite Seasonal Dish is the topic of this week’s Romance Writers Weekly Blog. Ahead of me on the tour, A.S. Fenichel shared her favorite dish.

I’m no artist of cuisine by any means. My mother was an awesome southern cook, but I inherited my dad’s mechanical nature.

Courtesy of Kara - Flickr YIP206.365 — Courtesy of Kara – Flickr YIP206.365

Today, I’m sharing the coconut pie my husband bakes during the holidays and on other special occasions. He’s the chef in the family and this recipe was handed down from his mother. It tastes delicious and makes the house smell heavenly. It’s not the cream pie variety but is always a hit at gatherings. Plus it makes two pies, so you can keep one and share the other. Happy Thanksgiving!

Coconut Pie

2 9″ pie crusts (regular or graham)

2 cups of sugar

2 cups of coconut

1 tsp of vanilla

2 cups whole milk

2 eggs beaten

2 tbsp cornstarch

Beat eggs well then add sugar and cornstarch. Add rest of ingredients and mix well. Pour mixture in to crusts and bake at 300 for an hour until top is brown and toothpick comes out clean.

Check out my Lyrical sister, Gemma Brocato‘s favorite seasonal dish. She’s also got a hot new book out, Exposed to Passion. It’s on my TBR list!