Barbara Barrett

Romance and Mystery

Happy Summer Solstice

A Summer Solstice Supper and Book Buffet

My friends and I picked the Summer Solstice to offer you a sumptuous supper and a buffet of books to satisfy your reading hunger. A good meal and a great book—summer doesn’t get any better than that.

Each author is sharing a favorite dish, and the menu is chock-full of mouthwatering delights. The buffet of books offers a flavor for everyone: Romance of many genres, historical stories, cocktails made simple, and secrets to an enriched life.

To see the ingredients for each menu item as well as books and buy links of the participating authors, go to



Blackberry Gin and Tonic by J.K. O’Hanlon –Three Ingredient Cocktails ~

Pomegranate Martini by Kathy L Wheeler – Quotable ~


Japanese Chicken Wings by Jan Morrill –The Red Kimono ~

Sweet & Sour Hawaiian Meatballs by Vonnie Davis – Rain Is A Love Song ~

Easy Stuffed Mushrooms by Alicia Dean – Liberty Awakened (Isle of Fangs, Book 1) ~


7 Layer Salad by AJ Nuest –  She’s Got Dibs ~

Mandarin orange & spinach salad by Barbara Barrett – And He Cooks Too ~

Mango Black Bean Salad for 4 by Romney Nesbitt – Secrets from a Creativity Coach ~


Pesto Chicken by Nancy Parra – Gluten for Punishment ~

Taquitos by Calisa Rhose – Risk Factors ~

Linda’s Summer Shrimp Boil by Linda Joyce – Bayou Born ~

Oven Fried peach chicken by Juli D. Revezzo – The Artist’s Inheritance ~

Betty’s Nutty Pork Chops by Betty Bolte – Hometown Heroines ~


Kolaches by Gina Hooten Popp – The Storm After ~

Chocolate-Cherry-Coconut Cupcakes by Luna Zega – Tokyo Tease ~

Fruit Compote by Brenda Sparks – A Midsummer Night’s Demon ~

After Dinner Drinks

After Dinner Iced Coffee by Sandra Sookoo – Winging It ~

My offering in this menu is Mandarin Orange and Spinach Salad

Mix together the following dressing ingredients prior to salad prep and refrigerate:

Dry ingredients:  1 t. salt, 1 t. celery seed, 1 t. dry mustard, 1 t. paprika, 1 t. onion flakes, ¼ c. sugar or sugar substitute

Gradually add in, ½ c. vinegar (I use either white or apple) and 1 c. oil (I use canola)

This will make more than you need. Use maybe half at first, to taste.

Pour over:

1 large package spinach (2 pkgs. Baby spinach) (Other types of greens may be substituted)

½ package shredded red cabbage

½ c. sliced almonds (more to taste)

1 can mandarin oranges (larger can to taste)

½ c. sliced mushrooms (optional)

¼ c. thinly sliced onion

Happy eating and reading!


My books:

9781440556463 The Sleepover ClauseAndHeCooksToo_7346_750

Buy links for The Sleepover Clause

Amazon ebook, Amazon POD

Barnes and Noble




Buy Links for And He Cooks Too

The Wild Rose Press, TWRP POD

Amazon Kindle, Amazon POD

Barnes and Noble Nook


iBookstore POD



  1. Yum! the books and food sound mighty tasty!

    • Thanks, Lilly. The good thing about the salad is it’s low-cal and great for hot summer evenings.

      Barbara Barrett

  2. This sounds like something I will make…and eat! Thanks for participating, Barbara. 🙂

  3. This sounds wonderfully healthy. I love spinach, and I must try it. Your book sounds great, too, what an adorable cover. Thanks for sharing with us!

    • Thanks, Alicia. I tried to stay in character with the cover of the book.


  4. Hi, Barb! Your recipe sounds very good. I can’t wait to give it a try. I loved The Sleep Over Clause, as well as, And He Cooks Too. Thanks for joining the tour.

  5. ajnuest

    Whoot! I’m always searching for new ways to serve salad. Thank you for this one Barbara! I’m definitely gonna commit that dressing recipe to memory. It sounds wonderful and like the perfect salad compliment for summer!

    • Thanks for stopping by, AJ. I hope you like the salad. It never fails to generate compliments when I take it to an event. It looks pretty too!


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