The 'middle finger', chicken soup, and a sexy WIP ....
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More Notes From a Romantic's Heart ...
Welcome to my very first newsletter. I'm excited about the prospect of reaching those of you I've met either on Facebook, Twitter, or perhaps in person. With this first edition, and upcoming newsletters, I hope to share some fun writing facts, a bit of personal insight, a favorite recipe and news about my available and upcoming books. Welcome and enjoy!
History of the "Middle Finger"

Before the Battle of Agincourt in 1415, the French suggested cutting off the middle finger of all captured English soldiers. They reasoned it would be impossible for the English soldiers to draw the famed English longbow without their middle digit, thereby making them incapable of fighting in future altercations.
The longbow was made from the native English Yew tree, and the act of drawing the longbow was known as ‘plucking the yew’ or, ‘pluck yew’ for short.
Much to the bewilderment of the over-confident French, the English army won a major upset and began mocking their French rivals by waving their middle fingers and saying, ‘See, we can still pluck yew!’ Over the years, the word ‘pluck’ has evolved into the curse word used most often in conjunction with the one-finger salute. Also, it’s because of the pheasant feathers used on the longbow’s arrows that the symbolic gesture is known as ‘giving the bird’.

Inspiration ...

Like other authors, I'm often asked about where and how I get my inspiration. My current work-in-progress, Touch Me, is a uber-sexy novella for Decadent Publishing's 1-Nite Stand line. And this is how I picture my hero and heroine!
Knock-off Olive Garden Chicken Gnocchi Soup

Ingredients: (in order)
. 2 T olive oil
. 1 Lg shallot (fine chop)
. ¼ cup celery (fine chop)
. ¼ cup shredded carrot
. 2 teaspoons minced garlic
. 1 T dry Italian seasoning
. 3 cartons chicken broth
. 1 package gnocchi
. 2 cups cooked chicken
. 1 cup finely cut spinach
. 2 cups heavy cream
. In very large soup pot, heat olive oil
. Add shallots and celery and cook for 2-3 minutes
. Add carrots, garlic and seasoning, stir until combined
. Add chicken broth and bring to slow boil over high heat
. Add gnocchi and let pot return to boil for 3-4 minutes
. Reduce to simmer and let simmer 12-15 minutes
. Add cooked chicken, simmer 5 minutes
. Add spinach, simmer 5 minutes
. Add cream, turn down heat to low
. Allow to settle for 2-3 minutes before serving

Makes 10-12 large servings

If you prefer your soup thicker, dissolve 1 T cornstarch in half of the cream before adding to the soup

“Always start out with a larger pot than what you think you need.” 
― Julia Child
Coming Soon to Audio
Available digitally here:


A modern re-telling of the Grimm Brother's Fairy Tale, The Devil's Sooty Brother. Available here:
Decadent Publishing
How can she tell the only man she's ever loved that she's not just his son's aunt but also his mother? Available here:

© 2015,  Nancy Fraser, Author, All rights reserved.
Vol. 1, No. 1 Fall 2015 Newsletter

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