One Week in December

One Week in December and More

It's a little cliche, but aren't the holidays crazy? I've been on deadline working on a new series of three Victorian governess books for Pocket Star (coming out late next year!) as well as getting myself together to travel to London for Christmas. And, naturally, amid all of that I've also released a new book! In honor of the holidays, the women behind One Week in Love have released a short, sweet anthology of stories called One Week in December. Since I now spend my Christmases in London, I decided to set my story "Kiss Me at Midnight" in my adopted home away from home. I hope you enjoy a little romance in December!

Speaking of holidays, First Draught spends every December talking about the one subject we may love more than writing: food. Elisabeth Lane was kind enough to come on and speak to us about her holiday traditions (and share some tips and tricks for getting through all of the cooking). You can check out the video on YouTube or by subscribing to our First Draught iTunes and Soundcloud page.

You can also get some more holiday ideas from Elisabeth's First Draught holiday foods Pinterest board. It includes her banana fosters waffles recipe which sounds amazing and I can't wait to try.

And finally, I'm going to spread some holiday cheer and share one of my favorite recipes that I always make for Christmas.

Cranberry Orange Bread

Adapted from The Silver Palette Cookbook


  • 2 c unbleached all-purpose flour
  • ½ c sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2/3 c fresh orange juice
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • ½ c coarsely chopped walnuts
  • 1¼ c cranberries, fresh is best but frozen works
  • 2 tsp grated orange zest


  1. Grease or use non-stick spray on an 8 x 4½ x 3 inch loaf pan.
  2. Pre-heat oven to 350 degrees.
  3. Sift flour, sugar, baking powder and salt into a large mixing bowl.
  4. Mix in the orange juice, eggs and melted butter until all together, but do not overmix.
  5. Fold in the walnuts, cranberries and orange zest carefully.
  6. Pour into pan and bake on center rack for 45 to 50 minutes, or until knife inserted in the middle comes out clean.
  7. Cool in the pan for 10 minutes, then remove.
  8. Allow to cool completely then wrap and store for a day or two before serving or giving away.