Ask the Author: Beth Harbison
Answered Questions (27)
Beth Harbison
Diana, I don't know how this went so long unseen! I'm so sorry! The answer is yes, I plan everything...then everything changes. It IS Herculean and often I think I can't do it, usually when I'm about halfway through doing it.
All that said, the only time I get slowed down or stuck writing is when I don't know what action is coming next, so the more I detail it in advance, the better.
All that said, the only time I get slowed down or stuck writing is when I don't know what action is coming next, so the more I detail it in advance, the better.
Beth Harbison
Done, but you can always reach me at [email protected]
Beth Harbison
Yes! And I love you for asking. The meatloaf is absolutely awesome, seriously. I just posted it on my Facebook Cookbook Book Club page:
I hope you'll go on over and join the page - let's talk food and cookbooks!
Meanwhile, I hope there's room for the recipe:
Based largely on the America's Test Kitchen version. I usually make double the glaze so I have extra "gravy" for mashed potatoes on the side.
“Gemma’s� Meatloaf
Ingredients:
3 
ounces Monterey Jack cheese , grated
1� tablespoon butter
1 large onion, chopped fine
1� rib celery, chopped fine
2 cloves garlic, minced or pressed
½ teaspoon dried thyme
1 
teaspoon paprika
1/4� cup tomato juice (make rest into Bloody Mary)
1/2� cup chicken broth
2� large eggs
1� tablespoon soy sauce
1� teaspoon Dijon mustard
2/3 
cup crushed butter crackers
2� tablespoons minced fresh parsley leaves or 1 teaspoon dried
3/4� teaspoon table salt
1/2� teaspoon ground black pepper
1 lb ground beef (80/20)
1 lb ground pork
Glaze:
3/4 
cup ketchup
2 
teaspoons hot pepper sauce
1 
teaspoon ground coriander
1/2 
cup cider vinegar
3� tablespoons packed light brown sugar
INSTRUCTIONS
1. Heat oven to 375 degrees.
2. Heat butter in a skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Sprinkle grated cheese over mixture. Add ground meatloaf mix; combine gently with hands. Transfer meat to a cooling rack set on a jellyroll pan and free form into a loaf shape. Bake to an internal temperature of 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.
4. While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.
I hope you'll go on over and join the page - let's talk food and cookbooks!
Meanwhile, I hope there's room for the recipe:
Based largely on the America's Test Kitchen version. I usually make double the glaze so I have extra "gravy" for mashed potatoes on the side.
“Gemma’s� Meatloaf
Ingredients:
3 
ounces Monterey Jack cheese , grated
1� tablespoon butter
1 large onion, chopped fine
1� rib celery, chopped fine
2 cloves garlic, minced or pressed
½ teaspoon dried thyme
1 
teaspoon paprika
1/4� cup tomato juice (make rest into Bloody Mary)
1/2� cup chicken broth
2� large eggs
1� tablespoon soy sauce
1� teaspoon Dijon mustard
2/3 
cup crushed butter crackers
2� tablespoons minced fresh parsley leaves or 1 teaspoon dried
3/4� teaspoon table salt
1/2� teaspoon ground black pepper
1 lb ground beef (80/20)
1 lb ground pork
Glaze:
3/4 
cup ketchup
2 
teaspoons hot pepper sauce
1 
teaspoon ground coriander
1/2 
cup cider vinegar
3� tablespoons packed light brown sugar
INSTRUCTIONS
1. Heat oven to 375 degrees.
2. Heat butter in a skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Sprinkle grated cheese over mixture. Add ground meatloaf mix; combine gently with hands. Transfer meat to a cooling rack set on a jellyroll pan and free form into a loaf shape. Bake to an internal temperature of 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.
4. While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.
Beth Harbison
On January 20, 2017, a new United States president took office. It was Donald Trump.
;)
;)
Beth Harbison
I'd go to the Europe of Mary Stewart's books in the 50's and drink wine on sun-drenched terraces and meet mysterious foreign men and wonder if they wanted to kiss me or kill me. :) Those old gothic romances kindled my desire to write so that I could always escape into whatever world I wanted, whenever I wanted.
Beth Harbison
I don't have any planned so far but will keep everyone updated as we get closer to the release date!
Beth Harbison
I usually finish one and see what I'm in the mood for next but I'm definitely reading THE LAKE AND THE LOST GIRL by Jacquelyn Vincenta; INTO THE WATER by Paula Hawkins; WILDE LAKE by Laura Lippman; THE MARRIAGE LIE by Kimberley Belle; and BY THE NUMBERS by Jen Lancaster, which I'm late on getting to. How about you? Would love recommendations from others!
Beth Harbison
That is such a great question! I think a lot of my books ARE me working out little things in my life that I don't understand; lost love, childhood friendships, and so on. I guess my answer would have to be that there are people I knew once who seem to have vanished into thin air and I do wonder what happened to them. I'll keep thinking about this question though!
Beth Harbison
The first answer that comes to mind is Nick and Nora Charles, from THE THIN MAN. Because they were so HEALTHY - I mean, they drank a lot of alcohol but as a couple they were never jealous and snippy with each other. It was a supportive, good-humored, sexy relationship. No conflict!
Beth Harbison
I believe the audio version comes out the same day as the print version: October 1, 2016. Thanks for asking!
Beth Harbison
A SHOE ADDICTS CHRISTMAS comes out October 1, 2016!
Beth Harbison
I try to read outside my genre, so what I find myself hunkering down with the most is cosy suspense. I grew up on Mary Stewart and Dorothy Eden as well as the Nancy Drew and Trixie Belden mystery series' - those were the books made me want to write. These days some of my favorites are Nicci French, Ruth Rendell, Harlan Coben, Paula Hawkins, and Gillian Flynn. But I'm always open to suggestions myself! I frequently troll through the "readers also bought" section on Amazon.
As for snacks, the first thing that comes to mind is icebox cake made with Famous Chocolate Wafers (nabisco) and whipped cream. My mom used to make that when I was growing up and I couldn't stop sneaking to the fridge to take another slice. That's not all that practical for snacking, though, so my daily go-to is probably cereal. I try to keep it healthy but sometimes I can't resist Apple Jacks or Cap'n Crunch.
As for snacks, the first thing that comes to mind is icebox cake made with Famous Chocolate Wafers (nabisco) and whipped cream. My mom used to make that when I was growing up and I couldn't stop sneaking to the fridge to take another slice. That's not all that practical for snacking, though, so my daily go-to is probably cereal. I try to keep it healthy but sometimes I can't resist Apple Jacks or Cap'n Crunch.
Beth Harbison
I get this question a lot and I honestly don't know the answer about bookstores in Canada. However, all of my books are available on Amazon, so I can best suggest checking there.
Beth Harbison
One thing I always loved about Stephen King was that he puts you right in the scene, even the most innocuous scene, by adding details that are either familiar or easy to picture. The Ajax under the sink, for example.
If I ever mention a brand - whether its a beauty product, cheese, champagne, or whatever - it's because it's a favorite of mine and I hope it will be familiar to readers and pull them into the story that tiny bit more. If it isn't, I assume they either gloss over it or look it up and find a great new product!
If I ever mention a brand - whether its a beauty product, cheese, champagne, or whatever - it's because it's a favorite of mine and I hope it will be familiar to readers and pull them into the story that tiny bit more. If it isn't, I assume they either gloss over it or look it up and find a great new product!
Beth Harbison
Yes! It comes out October 1 and it's a Christmas story. I had SO much fun with it, I wish I could write a holiday story every year!! :)
Beth Harbison
I did! And Harker before that. And Cabin John before that. And Tuckerman before THAT, lol. I was Beth McShulskis. Originally class of '84 but graduated in '82. We seem to have mutual friends on FB. Who are you?
Beth Harbison
I love, love, love to cook!!! I worked as a private chef in the D.C. area when my daughter was young, and now I can be even more experimental since it's in my own home. Take a look at my Facebook author page for some of the recipes behind WHEN IN DOUBT, ADD BUTTER....
Beth Harbison
I think it should be available through Apple, but I have no control over the formats. I hope you're able to find it!
Beth Harbison
Hm, Meg. That's certainly food for thought. The truth is, most of my shoes come from TJ Maxx (aka "heaven") or Nordstrom Rack. So I tend to get GOOD shoes, but at a GREAT price (whereas I have had bad luck/back problems, etc. from really cheap box store shoes). But I guess it's not really all that great a fantasy to set a scene in TJ Maxx, versus, say, a fancy boutique that I can write as going all-out to sell the fantasy. And I am ever mindful of the old saying that "men buy the product, women buy the story" - it's so true of me. I don't believe I have ever bought a pair of shoes without a mental picture of the date I'll be wearing them on, or the party I'll be going to in them, or whatever... So if I say "Louboutin's Gela Davis 100mm black crepe satin pumps" anyone can look them up and see the fantasy, whereas if I said the more realistic "Italian Shoemakers spike heel pumps", 1. it'll be harder to see which I mean, and, 2. a more practical shoemaker like that is less likely to have such a funky mental picture. Does that make sense?
Beth Harbison
Sherry, I'm sorry I only just saw this question! Right now, I don't have plans for a book # for WHEN IN DOUBT, but I sure would like to write another food-related book!
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