Good morning! I was due to take back the reins from Mr. KK today and resume “Notes from Sherringham” plus new ones from “Dunraven Castle.” These are an “author confidential” of sorts, offering behind-the-scenes glimpses into the creation of SHADES OF THE PAST and A SLIP IN TIME. Following up on July 19 post for the Scottish dessert, Cranachan, oats seemed a good topic. Lord Muir has a staunch opinion on how to properly eat one’s oatmeal, and then there is Cook’s penchant for sending the hunting parties out with cold porridge bars in their pockets for lunch. Instead, I find myself fixated on Green Chile Cheeseburgers today ― a much spicier alternative and not at all Scottish. Allow me to explain.
Recently, as I was working on the revisions for A SLIP IN TIME, significant health issues arose in our family. Mr. KK gallantly stepped in and took over the blog posts to free my time. “Notes from Sherringham” gave way to “Cover art Mondays” and other technical articles for Indie publishing. I hope you enjoyed them. With TIME now released and the worst of the storm passed (hopefully) on the health issues, Mr. KK and I set off on a road trip to see family up north. While traveling through New Mexico we discovered a new culinary delight at McDonalds no less ― Green Chile Double Cheeseburgers! We became instantly enamored and on our return home last night set out to learn how to duplicate them. To our surprise we learned that Green Chile Cheeseburgers have been a New Mexican specialty dating back to 1945, and that the state’s Department of Tourism even offers a map and restaurant locations to find them. Many are along old Rt. 66.
Next trip through New Mexico, Mr. KK and I will set forth with map in hand and sample variations of this famous burger from border to border. This is soul satisfying food, my friends, fit for the Muse. Now, as I nudge hubby off to the side of the blog with thanks in my heart and the reward of a Green Chile Cheeseburger in hand, I’ll take back the reins here. So what is ahead?
Currently, I’m revising and re-editing HIS FAIR LADY, originally published in 2001 and winner of the 2002 Golden Quill Award. This is a 12th century medieval Pygmalion, of sorts, set in the time of Richard the Lionheart and King John. If all progresses smoothly, this will be a September 1st release. Meanwhile, “Notes” from Sherringham and Dunraven will continue with such articles as how to ride side saddle, vintage photography, Highland life and the theory of “time slips.”
Looking ahead to the holidays, I’m considering offering “Special Editions” of SHADES and TIME, each with the extended “Notes” material included at the back. Book club questions are another possibility to include, or to add to the website.
What do you think? I would love to have your input as these efforts are for your enjoyment. Meanwhile, if you enjoy green chilies or are adventuresome, here are some videos and sources on New Mexico’s famous state burger and Mr. KK’s tips for making your own.
Mr. KK’S TIPS: Roasted green chilies are available at the grocers in cans, chopped or whole. It appears the chopped version is the popular choice for this burger but whole works too. These chilies are mildly spicy, so fear not. (These are NOT jalpeños, which would be a different story entirely!) Warm your green chilies or at very least have them at room temperature. Use an ample amount, placing them either directly on the burger (at the end of cooking is fine) and adding the cheese on top, or placing them on top of the finished cheeseburger (cheese under the chilies). The cheese and chilies will melt to a delicious, gooey mess. Enjoy.