1–What is the title of your latest release? EFFIE OLSEN’S SUMMER SPECIAL   2–What’s the “elevator pitch” for your new book? It’s a friends-to-lovers, second-chance romance mashup that takes place in a high-end restaurant. Think” The Bear, but cozier, and featuring the cutest darn Maine-raised MMC you’ve ever met.   3–How did you decide where your book was going to take place? I’m a New England gal through and through (I live in Vermont), and lately, I have been feeling so inspired by the beauty of my region. I’ve been wanting to “save” a Vermont setting for a farm-centered story, and Maine felt like a natural fit for a restaurant romance.   4–Would you hang out with your heroine in real life? TBH, I’d be pretty intimidated by her! Effie is a real-deal chef, who’s been in the restaurant industry for years. I’ve been in the food journalism for most of my career. I don’t know if I could hang tough with Ms. Olsen.   5–What are three words that describe your hero? Willing to grow.   6–What’s something you learned while writing this book? I learned SO much about writing a three-dimensional MMC/love interest. I was so focused on…

1–What is the title of your latest release? RUBY SPENCER’S WHISKY YEAR 2–What’s the “elevator pitch” for your new book? 30-something American food writer moves to Scotland for a year to “see what happens” and meets a very happening, handsome “who.” 3–How did you decide where your book was going to take place? After a weeklong bout with the flu in 2019, I binged the entire Outlander series. I fell in love with Scotland from afar, but realized I was very likely romanticizing it (and wasn’t the only one). I wondered what would happen if a wide-eyed American traveled to the country after marinating in a tubful of preconceived notions about it. In researching the book, I went to Scotland on a solo trip and was glad I did; it informed Ruby’s experience and made the setting much more vibrant. 4–Would you hang out with your heroine in real life? Absolutely. I’d love to go to a fancy restaurant together and splurge on the most expensive bottle of wine on the menu. I feel like we’d dish about working for food magazines and how we both secretly hated living in New York City. 5–What are three words that describe your…