Archives

Tags

Selected Works

Historical Fiction
Six authors bring to life overlapping stories of patricians and slaves, warriors and politicians, villains and heroes who cross each others' path during Pompeii's fiery end.
Caught in the deadly world of the Renaissance's most notorious family, three outsiders must decide if they will flee the dangerous dream of power.
The Borgia family begins its legendary rise, chronicled by an innocent girl who finds herself drawn into their dangerous web.
The lives of an ambitious soldier, a patrician heiress and a future emperor fatefully intersect.
The Year of Four Emperors - and four very different women struggling to survive
A brilliant and paranoid Emperor, a wary and passionate slave girl – who will survive?

Ave Historia: An irreverent look at historical fiction today: books trends, historical tidbits, and random tangents

The Lion and the Rose: The Movie

February 26, 2014

Tags: the lion and the rose, the serpent and the pearl, movie

I always have fun with my yearly “Let's cast my latest book as a movie!” blog post. But with my Borgia duology “The Serpent and the Pearl” and “The Lion and the Rose,” I have a particular dilemma not faced before with any of my other books: there have been a LOT of movies already about the Borgias. Who to cast when so many have been cast already? Here's my version, a mixture of old faces and new:

IL PAPA BORGIA

His Holiness the Borgia Pope has been played, among others, by John Doman and Jeremy Irons. Jeremy Irons was excellent as always, but a bit too languid and refined for the explosive Rodrigo Borgia (in my opinion). John Doman was better, but that flat L.A. accent . . . I think I'll go with Sergi Lopez, who not only can play both sensual and scary (“Him and Her,” “Labyrinth of Pan”) but is a Catalan Spaniard just like the Borgia Pope. Rodrigo's Spanish pride, Spanish temper, and Spanish enjoyment in life's sensual pleasures were defining traits.


GIULIA FARNESE

Giulia La Bella was sweet, bubbly, petite, voluptuous, and extravagantly blond, so in the Showtime series she was portrayed as a moody redhead (Lotte Verbeek), and on the European series as a bitchy brunette (Marta Gastini). I'm going with Holliday Grainger, who played Lucrezia in the Showtime series. But doesn't she look quite a lot more like the alleged Raphael portrait of Giulia Farnese? And after three seasons of watching her on The Borgias, we know she can show both sweetness and steel.


LEONELLO

Giulia's bodyguard is a dwarf, which does limit the question of who can play him. I wouldn't want to shrink an actor down with CGI; dwarfism poses limits on the body—and on Leonello's character—which are critical to his particular brand of cynicism, idealism, and courage. Peter Dinklage is the too-obvious choice, but he's busy playing Tyrion Lannister on “Game of Thrones.” Let's find another fabulous actor with dwarfism and give him a great role as my knife-throwing butt-kicking dwarf with the love of books and the biting tongue.


CARMELINA

My secondary heroine is a tall skinny Sicilian girl; a professional chef with a knife up her sleeve, a pocket full of secrets, and a biting tongue. How about Coral Amiga, who not only has the perfect sharp-edged face, frizzy curls, and lanky frame, but showed serious chops on “Rome” as Kevin McKidd's embittered eldest daughter.


CESARE BORGIA

There's nobody to play Cesare Borgia but Francois Arnaud. His sexy, sinister Showtime stint as history's ultimate bad boy puts all others in the shade.


LUCREZIA BORGIA

Lucrezia goes from twelve to seventeen, so we need an actress who can play both innocent child and sophisticated young wife. Kaitlyn Dever fills the bill—on “Justified” she plays a pretty but cynical fourteen-year-old, and nearly steals the show from Timothy Olyphant. Blond her up a bit and she'll be a great Lucrezia.


JUAN BORGIA

David Oakes was Juan Borgia in the Showtime series, and he was fantastic: vicious, handsome, ultimately pathetic. No need to mess with a good thing here.


ORSINO ORSINI

Jonathan Jackson would work as Giulia's pretty but weak-willed husband. Orsino Orsini is just the type who would have a soul patch and no spine.


BARTOLOMEO SCAPPI

Not only is Eddie Redmayne a true ginger with plenty of freckles, just like Carmelina's chef protege Bartolomeo—but he can play younger than his years. Good for a teenage apprentice who bides his time on his crush until he's eighteen, then mounts a campaign to sweep his 7-year-older lady off her feet.


So, that's my fantasy cast for my mythical movie. If you've read my Borgia duology and have your own casting ideas, I'm all ears!

Virtual Potluck, Part II!

February 10, 2014

Tags: blog tour, the lion and the rose, the serpent and the pearl, inn at the crossroads, long past remembered, little white apron, heather webb, outlander kitchen, island vittles, taking on magazines

I'm a foodie at heart—you can always count on there being delicious food in my books. (And the best part about fictional food? Zero calories!) My Borgia duology “The Serpent and the Pearl” and “The Lion and the Rose” has the most mouth-watering food out of anything I've written, because one of my heroines is a chef: Carmelina, a tart-tongued girl with near-magical skill in the kitchen, who has the job as maestra di cucina for the Borgia Pope's mistress.

Serving under her is teenage apprentice Bartolomeo Scappi, a historical figure who will grow up and become one of the greatest cooks of the Renaissance—his cookbook is still in print today! Now, it's a curious thing that most of the world's mega-chefs tend to be men, but ask any of them how they learned to cook, and it's always a female name that comes out. (Most usually “Mom” or “Grandma.”) So when I leafed through Bartolomeo Scappi's cookbook, I asked myself “Who taught him all this?” And the answer presented itself: “I'll bet it was a woman.”

Fortunately we know very little about Bartolomeo's beginnings, when he was born, or where he trained, so I was free to invent Carmelina as the girl who teaches the greatest culinary genius of the Renaissance everything he knows. When these two get together in a kitchen, sparks fly, knives are sometimes hurled, and magic happens—along with a lot of great food!

When “The Serpent and the Pearl” was released, I put together a virtual pot-luck with six fabulous food bloggers who combed the book for recipes and trooped off to their kitchens. The results were mouth-watering, and I know we had to host a re-match for “The Lion and the Rose.” Today I'm joined by Theresa from Outlander Kitchen and Island Vittles, who cooks from Diana Gabaldon's fabulous Scottish saga; Chelsea from Inn At The Crossroads, who recently co-authored a fabulous cookbook based on "Game of Thrones" recipes; Christiane from Taking On Magazines, who cooks her way through the likes of "Better Homes and Gardens" and "Bon Appetit" utterly undaunted; Lori from Little White Apron who is a pro chef as well as a blogger extraordinaire; Deana from Lost Past Remembered who recreates food from myriad centuries gone by; and Heather Webb from Between The Sheets who took time off from her
recent smash-hit novel on Empress Josephine to indulge her foodie hobby.

And today, we're all posting our results! Recipes included.

Inn At The Crossroads: the Roman-style tenderloin Bartolomeo makes when Carmelina's stuck in a convent with the Pope's daughter Lucrezia.

Island Vittles: the candied nuts which all the Borgias are constantly snacking on as they plot. And as a bonus? The fried tubers from the New World, which feature heavily in a scene my readers have taken to calling simply “the aphrodisiac potato scene.”

Little White Apron: the salad of blood orange, fennel, and olives served to the Duke of Gandia, and the beef en brochette served at a very illicit Vatican party.

Lost Past Remembered: the fish pie flavored with oranges, nutmeg and dates which Bartolomeo whips up after changing Carmelina's menu behind her back (and boy, does he get in trouble for that!)

Taking On Magazines did TWO posts! The venison in cream and brandy sauce served after Juan Borgia's latest hunt, and the tortellini with basil and parsley filling with which Bartolomeo hopes to woo Carmelina.

Between The Sheets: the endives stuffed with cheese and drizzled in olive oil which are served at the Menagerie Masquerade Ball, and the pastries layered with honey and blood oranges on which Lucrezia nibbles while waiting for a divorce.

As for me, I rolled up my sleeves and tackled a recipe from Chapter 17 of “The Lion and the Rose:" a walnut and pecorino cheese tourte Carmelina muses on to keep herself sane during a dull period stuck in a convent.

From the book:

"Three eggs, whisked together with a mixture three parts sugar to two parts strawberry honey," I recited aloud as I swept the convent courtyard. "Add two cheeses, a soft sheep's milk cheese and a very fresh pecorino cheese from Pienza, and then a double handful finely chopped walnuts . . ." The lay sisters were supposed to recite their prayers as they went about their work--a rosary, or perhaps an Act of Contrition if they were feeling guilty about anything. I recited recipes.

This is a recipe I got from a little volume of Vatican recipes through the ages, and supposedly dates from the days of Pope Pius II. Given that a handful of walnuts and a hunk of cheese are just about my favorite snack of all time, I was intrigued by the idea of putting them together in a pie, and dying to tackle this for the virtual potluck! I made a few modifications to the ingredients--Wegman's does not carry strawberry honey--but the result is still delicious: a sort of early-Renaissance version of a classic cheesecake. The texture is identical, and the flavor mild and nutty, the saltiness of the pecorino melting into the honey and sugar. If you would like a bolder flavor, dust the top of your tourte with cinnamon instead of powdered sugar. The perfect holiday dessert for that one family member who isn't big on sweets.

Serves 12 -- Prep time 30 minutes -- Cooking time 55 minutes, plus at least 2 hours for chilling

3 eggs
3/4 cup sugar
1/2 cup honey
1 1/3 cup very fresh grated pecorino cheese
1 cup ricotta cheese
3 cups flour
1 1/2 cups shelled walnuts, finely chopped
12 egg whites, whipped stiff (to avoid the mess of breaking 12 eggs, just use those egg whites that come in cartons for low-fat omelets)
Whole walnuts and powdered sugar or cinnamon, for garnish
Pre-made pie shell or short-crust pastry of your choice

1. Whipping egg whites into peaks takes both time and muscle if done by hand. If you don't have a hunky kitchen apprentice with arms like a god (Carmelina does), then use a stand mixer and get your egg whites beating with a whisk attachment as you prepare the rest of the pie. If you do have a hunky kitchen apprentice with arms like a god, what on earth are you doing in the kitchen?

2. Make your pie-crust if you are making from scratch (use a pre-made shell if you're low on time). Either way, pop the crust into the oven at 325 degrees and do a pre-bake for a few minutes, so you don't end up with a soggy bottom crust once filling is added.

3. Whisk together the eggs, sugar, and honey in a large bowl.

4. Gradually add the pecorino cheese, ricotta, flour, and chopped walnuts, and blend together. When egg whites have been whisked stiff, add bit by bit to the walnut and cheese mixture, and blend.

5. Give mixture one final stir (the nuts will want to sink to the bottom) and then pour into pie shell. There will be enough for two pies.

6. Bake 55 minutes at 325 degrees, checking frequently toward the end. You want a nice golden top, not a burned blistered pie.

7. Let cool, sift with powdered sugar, and decorate with whole walnuts. Chill thoroughly before eating.

******************************************************************************

Be sure to check in on the others for some more great recipes! And as for the food bloggers who kicked in on this project - Theresa, Lori, Heather, Christiane, Chelsea, and Deana - thank you all so much!