Author Name: Laura Stone
Book Name: Bitter Springs
Release Date: December 3, 2015
In 1870s Texas, Renaldo Valle Santos, the youngest son of a large and traditional family, has been sent to train with Henry “Hank” Burnett, a freed slave and talented mesteñero—or horse- catcher—so he may continue the family horse trade. Bitter Springs is a sweeping epic that takes themes from traditional Mexican literature and Old Westerns to tell the story of a man coming into his own and realizing his destiny lies in the wild open spaces with the man who loves him, far from expectations of society.
Pages or Words: 302 pages
Categories: Fiction, Gay Fiction, Historical, M/M Romance, Romance, Western/Cowboy
The day before the wedding, a visitor arrived at Vista Verde an entire week early. Renaldo, ready to wash up and eat dinner after a long, hard day—his side ached from roping cattle as a part of Paloma’s training, his hands were full of bits of raw hemp from the stock lassos, and one of the calves had kicked him high on the thigh—walked back from the barn using his hat to slap at the dust on his chest and thighs. He noticed a tall, striking young black man standing at the door to their home speaking with their father. They didn’t see many black men this far from civilization—with the Civil War ending so recently, many were staying close to where they’d been forced to live, were heading far out west where there were more opportunities to make a new life or were going north seeking less hostile society. Who he could be?
He was about as tall as Renaldo, maybe an inch or two more, broad-shouldered and whip-thin, dressed in well-worn, simple clothes. He had a close-cropped beard, but instead of hiding the shape of his jaw, it accented its sharpness. His light eyes, almost luminescent even at this distance and glowing like amber, were ringed with thick lashes, nearly to the point of being girlish, but there was nothing feminine about the man. With his lean but strong-looking chest, muscular arms and curved backside, he managed to carry himself with a confident air while standing idly; his body was still, but in a way that made Renaldo think of a raptor sitting on an abutment, watching and waiting.
“Oh, here he is,” Estebán said, motioning for Renaldo to join them, saying, “Señor Burnett, allow me to introduce to you my son, Renaldo.”
This? This was the legendary mesteñero, Henry Burnett? He couldn’t be much older than Renaldo, who realized his jaw had dropped. He closed his mouth quickly and moved toward them as if drawn like metal shavings to a magnet.
Burnett, however, looked amused, as the edge of his mouth quirked up. “Pleased to meet you,” he said, his voice deep and husky.
Renaldo couldn’t look away, shocked that his expectations couldn’t have been more wrong. This was a vibrant young man. But… this was the man he would be alone with on the prairie for months? His stomach twisted at that thought, and at how unexpected it all was, causing his heart to race and face flush. Yes, it was unexpected. That Burnett had come so much sooner than they’d expected had to be why Renaldo couldn’t find his voice and felt so upended.
“Mijo,” his father said sharply.
Renaldo shook himself slightly, and then nodded, saying, “Señor Burnett, it’s very good to meet you, finally. Please forgive my shock, as I don’t believe we expected you so soon.”
Burnett laughed, a rolling, melodious sound, and replied, “Well, then just imagine my shock when I come here all the way from Nacogdoches expecting one Valle man, only to find him gone and you in his place.” He smiled. “Your padre seems to think you’re a better match, so that works for me.”
That smile, bright teeth framed by full lips, eyes crinkled at the corners, helped lessen some of Renaldo’s shock and, if he was being honest, some of the worry that he carried about spending a lot of time with a hard, taciturn man Renaldo knew he would be unable to please. At the realization that this was who he would be with on the plains, just the two of them with no one else for weeks on end, Renaldo became excited, finally looking forward to this task. A young man with an infectious grin wouldn’t be such a chore to be stuck with after all.
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Meet the author:
Laura Stone is a born and bred Texan, but don’t hold that against her. She’s a former comedian, actress and Master Gardener, and currently keeps busy as a media blogger, ghostwriter and novelist when not busy raising her three children. They’re not fully raised, but then, neither is she.
She lives in Texas as proof that it’s not completely populated by hard-line right-wingers. And because that’s where the good tamales are. Her first novel, The Bones of You, was published by Interlude Press in 2014 and was named a finalist for two Foreword Reviews IndieFab Book of the Year Award. Laura Stone at Laura-Stone.com and on Facebook at facebook.com/9LauraStone
Today I’m very lucky to be interviewing LAURA STONE author of BITTER SPRINGS.
Hi Laura, thank you for agreeing to this interview. Tell us a little about yourself, your background, and your current book.
Oh, it’s my pleasure, and thank you for having me! I’m a single mother of three, and I have to say, I feel pretty successful about getting two of them in college, and the third enjoying beets. I’m not above employing cheese to get kids to like vegetables. (Boursin crumbled over the top after pan-frying sliced beets in some balsamic vinegar and olive oil.)
Open up your recipe box! Give us something that would thrill us.
The first thing you need to know about me is that I take food seriously, and that I consider Mexican and Tex-Mex the food of my people. I am known for my tamales, and New Year’s is a big deal in my house. New Year’s Eve is when you cook the wild pork all day long in all the seasonings and spices until it’s falling off the bone and flavorful. New Year’s Day is when everyone comes over with margarita fixings to wrap, steam, and eat, and we still end up with about 20 dozen tamales to share. You don’t get to take any home if you don’t pitch in, though!
My tamale recipe is a family secret, but I can tell you what makes the most amazing refried beans. Oh, goodness, I’m getting hungry just thinking about them. First, cook your beans in seasoned liquid until they’re fork-tender. (I usually put in a quartered onion, a bay leaf, some cumin, and a chipotle pepper with enough water to cover by an inch.) Put that on the back burner and grab your big ol’ skillet. Cast iron is best, but goodness knows they’re a pain in the neck to work with at times, so get what works for you. Now, about those beans: don’t drain the liquid, just leave the whole kit-n-kaboodle off to the side.
You can make them vegetarian by using some splashes of the liquid you cooked the beans in and a little canola oil instead of lard or what have you, but that makes me sad. The secret to un-freaking-believable refried beans is bacon. Bacon fat, specifically. Salt pork is also great. You want about two tablespoons for every four cups of cooked pinto beans. Two slices of bacon is two tablespoons, typically, but you’ll want to check that for whatever you’re using.
Heat the fat in your skillet and ladle your cooked beans straight out of the water into the fat. Be careful of spatters, because you’re adding liquid to hot fat! Get your potato masher and start mashing. Check your seasonings—cumin, garlic, salt, pepper, a secret ingredient I won’t divulge, so I guess you’ll just have to come over on and let me feed you—and keep mashing until they’re light and fluffy and bubbling. If you need to add some of the bean cooking liquid so it doesn’t look like Play-doh, then add it splash by splash to keep them nice and fluffy and delicious. You want them the consistency of mashed potatoes, not modeling clay.
Last, smack your teenage son’s shoulder when he reaches past you with a tortilla chip to scoop the beans out while you’re cooking, and then you’re all done!
I personally prefer to scoop this into a bowl, top with cheese and jalapeño slices and eat it right then and there. So good!
Where to find the author:
Goodreads Link: https://www.goodreads.com/book/show/26223113-bitter-springs
Publisher: Interlude Press
Cover Artist: Collen M. Good
Tour Dates & Stops:
Grand Prize: $25 Interlude Press Gift Card, First Prize: One of five e-copies of ‘Bitter Springs’