Coffee Time Romance & More

 

 

 

 

 

 

Welcome, while some of you are warming up from the chill of winter, take time to sit in on some of our coolest author’s. Like today we have Brianna Martini who will be talking about her book The Lady Pirate and a little about herself.   At this time Coffee Time Romance wants to extend a warm welcome to Ms. Martini. Welcome! Welcome, Brianna Martini, to Coffee Time Romance. Why don't you begin by telling us something about yourself.

About me the most difficult subject of all lol. Well I have two wonderful children, both boys ages 4 and 8 yrs. I’m a foster parent of a beautiful 15 yr old girl, who has accomplished so much in her life since she has been in my care and her dream is to become a writer. I adore children as they are the life of a home.

Now my writing: I’ve signed two new publishing contracts; one in Canada and one overseas, both for three years. I’m in the process of filming a DVD movie for one of my ebooks, and have completed my second music CD which will be released in conjunction with The Sun, The Moon and The Stars Vol. 2 poetry book. I’m also setting up two companies on line geared towards authors in Canada, and worldwide and an on online Canadian ebook store. I will let you know once they’re setup on line by late Winter 2007.

I would also like to add that I ran a readers contest for the full year where anyone could have suggested titles, and outlines for my next novels. Due to an overwhelming response, the contest is now officially closed and partial winners list has been posted on my website. I wish to personally thank the grandprize winner, Tara Woods for sending me her suggestions, title and outlines. I have
started writing both novels and will use her outlines. Tara will appear as the main character in the novels and the books will be dedicated to her. A percentage of the royalities from each book will be donated to the Women and Children Shelter.

Tell me where you got the idea for LA PIRATA, THE LADY PIRATE.

I love Pirates, gypsies, and psychics. I have this fascination with them and always dressed up a for Halloween or Masked balls. My mom and I have traced our family line back to England, Spain and Italy 1300’s and further back we have a Pirate in our family lineage, and a few gypsy, including noblemen. I know a book is going to come out of this one.

Now I want to know if there is someone you thought of while writing about the sexy and yummy Lord Girimaldi Jr.

Rofl yes I did and he is my soul mate, a wonderful man that I met a few years ago back. He turned my life around and has made a very positive impact in my life. I love him for this and always will.

You also write poetry. Tell me, is there one in particular that you would like to tell us about? One that is perhaps about to be published?

I’ve had a series of poetry published in various publications printed and online. My latest will be published in the December issue of http://www.barebackmag.com. It’s called, Taking Me My Biker Man.

You are in the process of writing the final book in the Pina and Mikal trilogy. Tell me about these characters, and how difficult (or easy) it is to keep a romance alive in three books.

Oh heavens, I’ve written and rewritten this novel a few times. I wasn’t happy with the futuristic aspects of the novel and tried to incorporate time travel and contemporary scenes. In the end I just couldn’t help it, I couldn’t stop writing and it turned out to be a historical erotic romance, which I’ve incorporated time travel, a twist of paranormal, and vampirism. I actually included a love spell (which comes from my Nonna - grandma), and an old Roman Italian recipe.

What genre have you tried to write, but couldn't finish? Or, perhaps there's a genre you'd like to try, but haven't. Either way, I'd love to hear about it.

An erotic thriller, I hate thrillers but am trying to get rid of my fears of reading them. The only way I know how to do this is write it. The full length novel is titled, ALL SOULS, and will be published late next year.

What preparations have you taken to get ready for Christmas? Is this a time for you to relax, or a time for you to do more writing?

It’s my time to relax, after a full year of writing, heartbreaks, and death in my family it’s been one continuous cycle which I hope will change next year for the better. It’s also my birthday shhh don’t tell anyone. Rofl My children and I set up two Christmas trees one in the first floor which is the children tree. We put up handmade traditional decorations that they’ve made and the ones that my brothers and I have made when young. The second tree is the one that we celebrate around and the center of our Christmas night gifts exchanging and prayers. This one is our angel Christmas tree, throughout the years I’ve collected angel’s decorations and we put up this one in memory of grandma and grandpa.

I’d like to share a new recipe this one along with the Lagne recipe will be published in the Pina and Mikal novel. This one is from a chapter where the Emperor Constantine dreams about his future and is telling his mistress how to make his favorite pasta dish lagne, which is similar to lasagna. In many central towns in Italy and down south the word lagne is still used. Anyway back to the story, Constantine decides to seduce his mistress with food, and of course one thing lead to the other imagine a flour and food fight with fresh fruits, honey and nuts. They start out alone and end up with the maidens, the guards and a scene with Cleopatra. Of course back in that era and even today fresh handmade pasta was the norm. I grew up making homemade pasta, from fettuccine to gnocchi to polenta from scratch. I love cooking its one of my passion so here it is from my kitchen to yours.

Fettuccine alla Romana

100 grams of flour, whole wheat is fine. (Roman’s used to use spelt.)
**4 eggs 1 egg per person, now you ask me how in heavens name you know this is if you’re making pasta for a family. For a family of four you would use four eggs, 6 people, 6 eggs and so on. This is how grandma regulated her daily handmade pasta. By the way this is also an Italian chef secret. 1 cup to 3 of warm water. Pour the flour in the middle of large bowl, making a hole in the middle of it like a funnel. Break the eggs and start mixing it by hand. Oh please don’t use a mixer in this case. Of course your hands will be a little sticky, messy and yucky according to some of you. Lol This dough mixture should be sticky, so start adding a little bit of water ½ a cup at a time. Continue kneading the dough, adding more flour if it’s still much too sticky. When you have a small soccer ball size dough or larger depending how many people you’re feeding and see you see and feel that the soccer ball dough is smooth then you know it’s ready. Now sprinkle some flour on a table and dough rolling pin. Place the dough in the center and if you’re angry at your better half or yourself you have my permission to punch the dough a few times to flatten it out. At this time, start rolling it out into until it’s a thin flat pizza like circle. Sprinkle some more flour on top of the pizza circle and roll it into a single roll almost like a long stick. Take a bread knife and start cutting the roll into ½ cm in width you.

Now if you wish to use your Pasta Machine this is fine don’t do the above but follow the instructions on the box or cookbook. If you can get hold of a copy of my sensual cookbook, Satisfy You and Me, there are sections which shows you how this done. Once the pasta is sliced into small fettuccine lengths, you may cut them into 6 inches in length or leave them as long as you wish. Sprinkle some more flour so it won’t stick. Leave at room temperature if you’re making the pasta within an hour or you may freeze it. It will last up to three months, by amassing the pasta in a plastic container where it won’t break up into pieces.

To make the sauce, which I called it…..you guess it

Roman Emprior Sauce 1 cup of ground lean beef or a piece of small roast would be fine. If you like osso buso then this meat has a fantastic flavor and the meat near the bone is just incredible delicious. In a sauté pot pour some olive oil, enough that coat the bottom of the pot. Heat the oil on medium high and season the meat with a touch of salt and pepper. Cook for aprox 10 minutes on high heat; if the oil dries up add ¼ glass of water. Stir frequently so it won’t stick and burn. Add 1 garlic clove, crushed and 1 half of sliced onions, make sure that you dip in water first so you won’t cry.
1 - 2 medium size carrot stick, peeled and sliced. In Italy we do not sliced our carrots or celery for this recipe. 1 – 2 medium size celery stick, thinly sliced.

¼ cup of fresh parsley finely chopped. Add the above ingredients, in the cooking meat which should be slightly golden brown. Stir and make sure that it won’t stick and burn to the bottom. Lower the heat a bit and when the vegetables are slightly sautéed, pour ½ to 1 glass of Italian red wine and allow the wine to evaporate. 1 small can of tomato paste, or fresh tomatoes, crushed. If you don’t have this tomato sauce is fine as long as it doesn’t have any other type of spices included or meats in the sauce. So this won’t ruin the flavor of the meat and the spices added to it Stir constantly, and let the sauce simmer on low heat for 25 minutes. If the sauce is think add a ¼ glass of water. Do not add sugar in any tomato sauce recipe unless it has a bitter taste, acid or burned. (See the cookbook for further instructions.) Bring a pot of water to boil, adding one tablespoon of salt. Add the fettuccine when it’s boiling and stir. Cook it until its al dente aprox 15 to 25 minutes, of course taste it to feel the texture and see if you like it that way. Drain the fettuccine. Pour in a pasta bowl and add the sauce accordingly to taste. Mix and bring the bowl to the table. Place in individual pasta plates and serve hot. You may wish to add freshly grated cheese. (optional parmigiano or parmigiano di buffala)

Also don’t forget, to cut up the pieces of meat and leave some attached to the bone, each person should have a piece of the meat either on top or serve separately. Serve with wine. Suggested wine from the Niagara region of Ontario, Canada or Italy. Buon appetito.

Is writing your full time job, or is there something else that takes your time during the day?

I teach part time and do volunteer work during my spare time at a local woman and children shelter. I also have a created a knitting group of 18 women and few men knitting for the winter season to make woolen mitts, scaves and caps for the homeless. I’ve been doing this for the last 5 years.

I noticed on your website that you have a 'coming soon' shopping world. Can you tell me more about it?

I had it set up until last month. I’m working on a new one now which will have affiliates that I have actually tested and tried. From a fantastic basket company, to chocolates, lingerie’s, adult novelties, and a few others.

What's coming up next from you?

My first Canadian book launch set in Feb’07, Romantic Times Convention I’ll be signing my books, the Canadian Romance and Erotic Book Fair, and of course the publications of my ebooks and paperbacks.

I see you have children's books coming out. How hard is it to go from erotic stories to children's books?

I didn’t find it hard as I started writing children stories while I was very young. Then in college while studying towards my Early Childhood Education Diploma, and Journalism I took a few creative writing courses. Writing is one of my passions.

Tell me something that readers would be surprised to know about you.

That I’m Canadian born, and my background is Italian. My great grandfather immigrated to Canada during the 1800’s and went back to Italy, while my grandparents came after the second WW, my Dad arrived in Canada in 1952 with mom (happily newly wed and still going strong after 48 years.)

I want to take this opportunity to thank Coffee Time for this interview, and I want to wish you all a very Happy and Safe Holiday Season!

Coffee Time Romance want to say thank Ms. Martini for taking time out of her busy schedule to chat with us today. Thank you Ms. Martini!

 

 

 

 

 

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