Now that The Gate House is to be re-released, I have been thinking about how that book came to be. I had always enjoyed writing, and had a few small things published, but didn’t take myself seriously as a writer. And like many people, I had it in the back of my mind that I would like to write a book.

I had created the character of Nara, along with her father, in another unfinished story. When my husband and I visited England in 2004, we stayed at a bed and breakfast in Spalding, Lincolnshire, called the Gate House, so named because historically it was a stopping point on the railroad. The house intrigued me, as well as the cathedral in the city of Lincoln nearby. I could imagine a story taking place involving those two locations. 

Spalding is a relatively small market town in Lincolnshire. Historically it has been a center of tulip growing and has close ties to Holland. Author Margaret Dickinson has written several novels set in the area, including The Tulip Girl. The river Welland runs through the town, creating a beautiful space for walking and biking. In my novel, Nara’s new romantic interest, Alex Collier, lives in a house facing the river, and the two met on the path that runs along the river and through the town. I also set some scenes in the book in the historic church of St. Mary and St. Nicholas, built in the late thirteenth century. Since the story involves thefts of artifacts from historic places, this was a perfect setting for these nefarious activities. 

While staying at the Gate House, we were treated to a full Scottish breakfast. There is a slight difference from a full English breakfast, but the owner of the bed and breakfast was Scottish, so that was what he made for us. It consisted of eggs, sausage, tomatoes, mushrooms, baked beans, toast, and black pudding. The black pudding, which is traditionally made with pork blood, is what makes it Scottish, or so our host told us. I didn’t eat any, no offense to my Scottish ancestors.

I visited Spalding again the following year on a research trip to the area as I was completing my book. I did not, unfortunately, stay at the Gate House again, as it was too far out of town and I didn’t have a car. But just being there gave me more opportunity to get a feel for the area, which is important to me in creating the setting of a story. 

The characters have become so real to me after three completed novels, and one more almost completed. I feel as if I could go to Spalding or Lincoln and meet one of them on the street. 

Full Scottish breakfast below.

This is a “taste” of what’s to come in my next novel, tentatively titled Sacrifice.

In her first breakfast in Spain, Nara Blake enjoys a chocolate croissant and café con leche for breakfast. Maybe not what super health conscious people would consider a good breakfast, but she is on vacation. Sort of. That’s about the only time I eat chocolate croissants. And meals in Spain are very different from what we are accustomed to in the United States.

Breakfast, or “desayuno,” is usually just as I described, a pastry of some sort, and coffee.

Croissants, which originated in Austria but achieved huge popularity in France, are popular in Spain as well. They are made of a light, flaky dough into which butter has been folded, something like a puff pastry.

You wonder why I am telling you all this, when croissants are quite common in the United States. Even Burger King makes a croissant sandwich. At least I think so. I haven’t been to a Burger King in decades.

But croissants in Europe aren’t the same. European croissants are smaller. You know how we tend to want everything super-sized in the U.S. European croissants contain less sugar and more butter, making them lighter and flakier, and less sweet than those on this side of the Atlantic.

That being said, authentic croissants can be found in this country, if you visit an authentic French bakery. And sadly, many places in France have started using pre-made frozen croissants which they simply bake up in the morning. 

The chocolate ones are referred to as “pain au chocolate.” Literal translation – bread with chocolate.

But back to Spain. “Desayuno” is not meant to be a breakfast to get you through a day of physical labor. But not to worry. The Spanish traditionally have a break in late morning for “almuerzo.” In Latin America, “almuerzo” refers to lunch as we know it, but historically in Spain, this is a small meal before the major afternoon meal. Yes, you read that right, a meal before a meal. This can be a time for “tapas” or small plates, although tapas are also popular in the late afternoon. It could be a “tortilla,” which in Spain is like an omelet with potato and onion. 

So Nara and her husband Alex enjoyed their croissants for “desayuno,” before strolling around the village and then stopping for a little “almuerzo” before they go to meet the priest who will hand over the notebooks of a British artist who died in Spain during the Spanish Civil War.

I am looking forward to the day I can travel to Spain again – more delicious food, more adventures, more ideas for fiction. Until then, back to the work of writing.