A Regency Romance Writer Goes to Texas

Regina Scott here. Many of you know me from my dozen or so Regency romances over the years. But that’s not the only period of history that fascinates me. I love a story about knights in shining armor, pioneers heading west on the Oregon Trail, and cowboys riding across the plains. That’s why I was thrilled to be asked to write the third book in the Lone Star Cowboy League: The Founding Years series, A Rancher of Convenience, out this week.

So, how did a Regency author fit in Texas? The Texas Hill Country in 1895 is a far cry from the English drawing rooms of the early nineteenth century. For one thing, there are no butlers, maids, or other servants hanging about ready to dress and clean and cook for my hero and heroine, just a couple of cowboys tending the herd. But that just means Hank and Nancy have to be more resilient. If they want something done, they have to find a way to do it themselves. And those cowboys were so sweet to Nancy when she lost her first husband.

And the language! It was a lot of fun to use a more common dialogue than the elegant sentences my Regency lords and ladies are used to uttering. But that doesn’t mean those cowboys and the ladies they love aren’t witty. Take this exchange between Hank and Nancy.

“For richer, for poorer, in sickness and in health,” he murmured, releasing her.

She’d said those vows twice now, but never had she felt them more surely. “That’s right. I mean to honor those commitments.”

His smile inched into view. “Even the obey part?”

“Don’t be absurd.”

Then there’s the food. Those ladies in Little Horn sure know how to cook! In fact, Renee Ryan (Stand-In Rancher Daddy), Louise M. Gouge (A Family for the Rancher), and I had a grand time coming up with recipes for our heroines to cook. Here’s one of my husband's favorites:

You can find eight more recipes, along with extended excerpts from our books, in the Lone Star Cowboy League: The Founding Years Sampler, free on Amazon. 

Because even a Regency author can get carried away in Texas.

How about you? Do you have a favorite time period or setting?

Lyn Cote’s Less Pasta, More Zucchini Recipe

  A few years ago my dh and I decided to try a more healthy lifestyle, which included lowering our carb intake. But we still wanted a hearty Italian meal so I made this up. Since we're now in garden season, I thought you all might enjoy a recipe that will use up zucchini, one of the most prolific plants in any garden!

  Lyn Cote’s Less Pasta, More Zucchini Recipe
 1 lb. ground turkey
 1 lb. ground beef
 3 medium zucchini, quartered and diced into 1/2” cubes
 1 large onion, diced
 1 pkg fresh mushrooms, quartered (Portobello or white--may substitute canned)
 1 15 oz. can, Italian style minced tomatoes (drained)
 1/2 bottle or can of spaghetti sauce (your choice of brand)
 1 Tb. Orrington Farms Broth Base & Seasoning, Beef flavor
 1/2 tsp oregano
 1 tsp minced garlic or 1/2 tsp garlic powder
 1/2 tsp salt (or to taste)
 1 c. shredded mozzarella
 1/4 c. Parmesan cheese

 Brown turkey and beef in large skillet. Add veggies and spices. Mix gently. Cover and simmer for an hour. Top with cheeses the last ten minutes to melt. May be served over your choice of pasta. Or alone. The one variable that you must take into consideration is the quantity of liquid from the zucchini.

• I have spooned off excess liquid before serving.
• I’ve also mixed in 1-2 handfuls of uncooked whole wheat pasta about halfway through the cooking time to absorb the liquid.
• Instead of the pasta you might substitute a crunchy French or Italian bread that could be dipped into the juice at the table.

You’ll need to play around and see what works for you! I make this large batch because from it we eat 1 supper, 1 lunch and many breakfasts. Leftovers mixed with scrambled eggs the next morning are very tasty! But this recipe should easily feed a large family so if you don’t like leftovers and have a smaller family, you can reduce the amount by 1/2. But the leftovers are really good and my dh says get better overnight!

QUESTION: Have you ever made up a recipe?--Lyn 
For more recipes, check out Weds on my blog