Writing and publishing this romance novel has been a wild ride from beginning to end. I’m so proud of the work. I am supported by an excellent team, Debra Ginsberg, editor and Daria Schubert, designer—and all of you! Thank you. Buy softcover or e-versions at this link. A hardcover version is in process. The audio version is still in discussion.

For the recent photo shoot, I had to make the favorite snack of Nice, France, pissaladière. Caramelized onions, anchovies, olives and tomatoes (or not) are baked on puff pastry or your favorite dough. There are many recipes. Sliced large or small, it is good any time of the day or night. It goes with popular wines of the region, such as a hearty red Châteauneuf-du-Pape or a rosé from Bandol or Saint-Rémy-de-Provence.

On the beach in Nice you buy a small bag of panisses, fried chickpea fritters shaped like french fries with a mayo dip. At home other common snacks at the apéro hour are radishes and olives. The people of Provence are happy to serve simple food that highlights the quality of the ingredients.

The book is full of good food and good times with the characters you may know by now: Bernadette, Amy, Eva, Drew, Kevin and Laurence. The three girlfriends jet off to Provence to relax at Bernadette’s cottage in Èze-sur-Mer, just five miles from Nice. They plan to take a road trip across southern France to a cooking class in Saint-Rémy-de-Provence. You won’t believe what happens!