by Andrea Hurst
“Yes, I am. Can I help you two?”
The lithe woman gazed up at the striking young man on her arm. “We would like to talk to you about planning our wedding here. It’s one the prettiest, most romantic places we have ever seen.”
“Well, thank you,” Lily said. Her eyes moved lovingly over the grounds, the remodeled inn, and the sweeping view of the Sound. “It’s a very magical place, and we would love to help you plan your special celebration here. Why don’t you get something cool to drink, have a seat? I’ll bring you a brochure shortly.
“You boys will have to excuse me for a minute while I take care of business.”
“That’s fine,” Ian said. “Jason wants to get his face painted.”
Lily waved after them. “Have fun.”
On her way to the office, Lily spotted Shirley and Betty across the lawn under a flowered umbrella and headed their way. They appeared to be enthralled by a stack of brownies set before them.
“Well, don’t you two ladies look as lovely as ever? And you must tell me where you got that gorgeous hat, Shirley.”
Shirley glared at Betty. “See? This girl has some fashion sense, unlike someone I know.”
“To each his own,” said Betty, popping another bite of brownie into her mouth.
Shirley continued, “Thank goodness someone can recognize good taste on this island. I ordered this hat special from the Nordstrom catalog.” She flicked the edges of the large-brimmed sunhat with her fingers and struck a dramatic pose, as if for a camera.
Betty muttered under her breath, “I wouldn’t be caught dead in that thing.”
“Now, now, ladies, I love you both just as you are. I couldn’t have done all this without both of your help.”
Shirley looked both flustered and moved by Lily’s quip. Betty looked Lily right in the eye. “You’re one tough lady, Lily, and you did one heck of a job on this party, not to mention the inn.”
Not to be outdone, Shirley squeezed Lily’s hand. “You are one heck of a woman, too. I don’t have to read tea leaves to foresee success and romance in your future.”
Lily’s grin filled her face. “You two really know how to make me feel good.” She wiped her tears away. “Enough of this sentimentality. Can I get you something more to eat? Ice tea? More brownies?”
Betty stood up. “We can get our own goodies, you just run along now and chat up all those other guests. After this day, the ‘No Vacancy’ sign will stay up on a permanent basis!”
Lily brought the couple the brochure and continued mingling from table to table, taking compliments and answering questions. When the late afternoon sun started to behind the Olympic Mountains, guests began to leave, but not without promising to come back soon.
Lily wandered over to the old wooden bench and took a seat facing the glistening waters of the Puget Sound. Gretel bounded over and plopped at her feet. It had been a long day, and definitely one worth waiting for.
“May we join you?” Ian asked.
“I wouldn’t have it any other way.”
Jason scooted in next to her and laid his head on her shoulder. Ian nuzzled in on her other side. Lily encircled them both in her arms.
Epilogue
The bride stirred, allowing the luxurious satin sheets to caress her skin. Morning sun peered through the sheer window curtains, creating patterns on the bed’s ruffled canopy. She yawned and turned her head to her new husband beside her. His lips were slightly open, breath moving through them, soft and even. She let her lips brush his in this perfect moment. Lucky, blessed…was there a word to describe how she felt? Blissful, contented…were there enough words? She wanted to go to the window and yell to everyone on the island…thank you.
Careful not to wake him, she tiptoed to the window and watched the sun spreading its crimson and apricot rays across the water. A lone heron crossed the sky, probably in search of breakfast. In a short while, a tray would be delivered to their door, courtesy of Mary. Coffee, black and rich, almond and chocolate croissants, and a dish of blackberries and cream would cover the silver tray.
She pulled the chenille spread off the rocking chair and wrapped it tightly around her shoulders as she sat down by the window. Her gaze landed on a vine maple in the yard, its vibrant fall foliage tinged with orange and reds. A few scattered leaves already lined the mossy ground.
Her husband tossed under the blanket then opened his eyes and yawned. “Good morning, my love.”
She dropped her wrap and hurried back to the bed. His arms wide, she cuddled beside him. “Are we truly awake?” she asked.
His warm laugh filled the room. “It may be a dream, but I think I smell coffee coming from under the door.”
“I’ll go. You prop up the pillows and I’ll bring back the tray.”
The two lounged in bed, sipping the warm liquid, letting the flaky pastries crumble onto the down quilt. They fed each other blackberries covered in cream, following most bites with a kiss.
Both in their robes now, they settled on the loveseat by the fire. On the side table lay the Guestbook for the Honeymoon Suite.
The bride picked up the laminated pen and opened the book to an empty page.
October 4
We couldn’t have been happier to spend our first night of marriage in this enchanted place. Every happy memory for the rest of our life begins here.
She signed her name and so did the groom…
Lily and Ian McPherson.
The story continues in the Madrona Island Trilogy
Book Two–Tea & Comfort
This second volume features the puzzling yet sensuous, Kyla Nolan. The story unravels the mystery behind her hasty departure from her glamorous New York life as a top model and her transformation to shop proprietor, herbalist, and local tea leaf reader on Madrona Island. Follow her battle with a life threatening illness and the return of Lucas, the wealthy winery owner and former fiancé whom she left behind. Can a love that was so based on outside trappings survive illness and loss? With a touch of the paranormal, and her island friends, Kyla comes to terms with her fears and her heart’s longings.
Book Three–Island Thyme Café
The final book features the vivacious and loving, Jude Simon, owner of the popular Island Thyme Café. After Lily’s wedding festivities are over, Jude must face the dark secret from her past. Years ago, she’d found out her husband was cheating on her in an article in the local paper. Left a single mother of an infant daughter, Jude went on to make a success of her café, but still hides her broken heart behind her radiant smile. At almost 40 years old, she finds herself falling hard for her new chef, Ryan. Her feelings are returned, and just when she thinks she has found love at last, Ryan’s own dark secret returns in the form of a seductive ex-lover who is determined to have him back. With the help of Kyla and Lily, Jude decides to fight for what she wants most and find the happy ending she has always longed for.
Grandma Maggie’s Baking Company
RECIPES
Grandma Maggie’s Brownies
2 squares 100% Cacao
½ cup butter
¾ cup dark brown sugar
2 eggs
1 tsp. vanilla
¼ cup flour
¼ cup special dark cocoa powder
¼ tsp. salt
1 Tbs. mayonnaise
½ cup milk chocolate chips
Melt chocolate and butter together. Add sugar, vanilla and mayonnaise. Add eggs, one at a time, beating well after each addition. Carefully stir in flour, cocoa powder and salt. Add chocolate chips. Pour into well-greased 8 x 8 inch glass dish and bake at 325 degrees for 40-45 minutes. Do not over bake.
Inn Style Cookies
Created by Michaelene McElroy
½ cup unsalted butter–room temperature
¼ cup white sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
¾ cup flour, plus 1 Tbs. - separated
½ tsp. baking soda
½ tsp. cinn
amon
¼ tsp. salt (omit if salted butter is used)
1½ cups oatmeal (not instant)
1 cup toasted coconut
½ cup toffee bits
½ cup raisins
½ cup bittersweet chocolate pieces
½ cup chopped pecans
Preheat oven to 350 degrees. In a pan, over low heat, toast coconut until golden (approximately 10 minutes). Let cool. In a bowl, toss together toasted coconut, toffee bits, raisins, bittersweet chocolate pieces, and chopped pecans with 1 tablespoon flour. Set aside. Sift together flour, salt, cinnamon, and baking soda.
Beat butter until softened. Add white sugar and beat until blended, then add brown sugar and beat until light and fluffy (approximately 2 minutes). Add egg and vanilla, and beat until incorporated. Add dry ingredients and beat on low speed until blended. Add oatmeal and coconut mixture and blend well.
Lily likes big cookies. Place a ¼ cup of mixture (a ¼ cup ice cream scoop is perfect for this job) for each cookie, on a well greased cookie sheet. Bake at 350 degrees for 15-17 minutes. Check at 15 minutes. Makes approximately 18 mouthwatering cookies.
Mt. Rainier Cookies
Created by Michaelene McElroy
Filling:
1 cup peanut butter (strictly peanuts, no fillers)
2 Tbs. caramel sauce (store bought is fine as long as it’s high quality)
1 cup powdered sugar, sifted
Mix peanut butter with caramel sauce, add powdered sugar, and mix until smooth. Shape into one inch balls. Freeze.
Cookie Dough:
12 oz. bittersweet chocolate
2 Tbs. butter
2 Tbs. caramel sauce
1 cup sweetened condensed milk
1 tsp. vanilla
2 cups flour
¼ tsp. salt
Melt bittersweet chocolate and butter in microwave at 50% power until chocolate is melted. Stir until smooth. In a mixing bowl, add caramel sauce and sweetened condensed milk to chocolate mixture and beat on low speed until incorporated. Sift flour and salt and add to mixture. Mix on low speed. Dough will be firm.
Assembly:
Break off pieces of the cookie dough and wrap around the frozen peanut butter filling. Make sure the filling is well sealed within the dough.
Baking:
Bake at 350 degrees for 10-12 minutes. Time varies based on size and accuracy of oven temperature. Let cool. Once cool, roll in powdered sugar.
Lavender Orange French Toast
Egg Mixture:
1 loaf egg bread (Challah works great)
10 eggs
½ cup of half and half
1 Tbs. sugar
½ tsp. cinnamon
2 Tbs. orange zest
1/8 tsp. culinary lavender
1 tsp. vanilla
Whisk 10 eggs in a bowl and beat in half and half, sugar, cinnamon, orange zest, culinary lavender, and vanilla. Prepare filling.
Filling:
1 Tbs. fresh orange juice
2 8-oz packages of cream cheese
½ tsp culinary lavender
4 heaping Tbs. orange marmalade
Take 1 slice of bread. Spread generously with cream cheese mix and put another slice on top. Then soak in egg mixture. Grill on medium heat in skillet with generous amounts of butter. Grill both sides. Smother in syrup.
Syrup Mixture:
1 cup real maple syrup
2 tsp. orange zest
1 tsp. fresh orange juice
½ tsp. culinary lavender
Heat syrup before serving then add other ingredients, stir and serve.
Fennel Sausage Frittata
Created by Andrea Hurst & Carol Reaf
2 Tbs. butter
½ lb. Chicken Sausage
8 oz. can artichoke hearts
¼ cup olive oil
2 cups onion, chopped
3 cloves minced garlic
2 cups portabella mushrooms
2 cups chopped fresh fennel
¼ tsp. salt
6 large eggs
1 tsp. basil
½ tsp. pepper
2 tsp. oregano
1 cup parmesan cheese grated
½ cup provolone grated
On a high flame, sauté chopped sausage and half of the vegetables except for the mushrooms in ¼ cup oil and 1 Tbs. butter in frying pan until translucent. Repeat with the rest of vegetables, oil, and butter. Place in flat low casserole dish (9x9). Preheat oven: 350 degrees. Sauté mushrooms on medium high in 1 Tbs. butter until brown. Add to casserole.
Drain canned artichokes, quarter and add to casserole dish. In blender, mix together 6 eggs, cheeses, salt, pepper and other seasonings and pour over casserole. Squeeze garlic through press over ingredients. Bake approximately 25-30 minutes until knife in center comes out dry. Cut and serve hot or cold. Four to Six servings.
Acknowledgements
Cover Designer: Audrey Mackaman with Justin Hurst
Cover Photo – Used with permission from Auberge on the Vineyard Bed and Breakfast – www.sonomabedbreakfastinnwinecountry.com
Copy Editor: Audrey Mackaman www.audreyedits.com
Interior Layout: Brian C. Short bit.ly/bcsportfolio
Just like Lily had wonderful people helping her on her journey, I’ve had many supporters who have helped me on my journey with this book.
I’d like to thank Barbara Scharf, whose friendship and love for reading guestbooks inspired me to tell this story. To my expert editor, Lisa Siegel, I couldn’t have done this without you. For her undying support and reading multiple versions, Jean Galiana’s input has been invaluable. Cate Perry, writer, friend and extraordinary manuscript critiquer, I appreciate all you have done and continue to do. Audrey Mackaman has been an irreplaceable colleague both technically and with her exquisite cover design.
Gratitude goes to my fellow writers at Just Write for their encouragement and for showing up to write. Rowena Williamson and Mare Chapman, I thank you for your unwavering support, ideas, and friendship. And to William Bell at Local Grown Coffee, for giving us a place to write. Thank you Cherise Hensley and Cindy Hurn for proofreading.
To the expert readers and editors along the way, Dick Magnuson, Marie de Haan, Hanna Rhys Barnes, Lexi Hughes-Wooton, Julia Ringo, and Kelsi Lindus, your feedback helped shape this story. Acknowledgement goes to my original critique group, Rex Browning and Jan Carpenter, Judy Petersen, Shannon Thompson, and Tesia Lund who read the very first draft and encouraged me to continue.
Special thanks to amazing author, Anjali Banerjee for not only endorsing the book but helping me more than she knows.
I am grateful to my family for instilling in me the love of books at a very early age. To my children, Justin and Geneva, thanks for believing in me.
Lastly I would like to acknowledge the Farmhouse Bed and Breakfast in Clinton, WA, where I got the idea for this book, and the Inn at Barnum Point (Camano Island, WA), and the Flower Farm Inn (Loomis, CA), where I spent many hours writing and gained ideas for my setting. To Auberge on the Vineyard (Cloverdale, CA), who graciously offered the cover photo, I can’t wait to visit. www.sonomabedbreakfastinnwinecountry.com
Recipes –
Mt. Rainier and Inn Style Cookies created by Michaelene McElroy.
Grandma Maggie’s Brownies created by Carol Reaf and Andrea Hurst, Sausage Frittata created by Carol Reaf and Andrea Hurst.
Readers Group Discussion Questions for The Guestbook
www.theguestbooknovel.com
1. Why do you think Lily stayed in an unhappy marriage for so long? Do you agree with her decision to give up everything she knew–including a life of financial security–in order to brave the waters of the unknown?
2. Do you feel Lily was right in leaving Brad for good? What do you think Brad would have needed to truly change his ways–or was it possible at all? Under what circumstances do you feel a cheating spouse deserves a second chance?
3. Discuss the role of food in The Guestbook. How did it play into Lily’s chi
ldhood memories? How did it bring people together? How was it used as a source of comfort? As a sign of turbulence?
4. Friendship is a major theme in The Guestbook. Discuss the various friendships Lily develops on Madrona Island. How do these new friends help care for Lily and assist her in building her business and her self-worth? Do you have friends that have made a difference in these ways in your life?
