Behind the Scenes: The Greek Tycoon’s Reluctant Bride

I started this book with the idea of a woman who appears to be everything she isn’t. And instead of this being because she’s misunderstood, it’s a deliberate choice on her part. Of course, the question I had to answer was why? What has happened to make her this way? And how can both Demos and Althea be healed and forgiven?

Some of my books have been considered to be somewhat dark, because I want to tackle issues and ideas that are painful and yet, I believe, relevant. Of course, in a romance you’re guaranteed a happily-ever-after! One of the reasons I write romance is because I strongly believe in the redemptive and healing power of love, and I want to show that both through the emotional issues of my characters, as well as the wonderful resolution they find together at the end!

In The Greek Tycoon’s Reluctant Bride, one of the issues I address is that of cutting. Thousands of young women are involved in self-injury as a way to deal with the intensity of their own emotions. To learn more about this serious issue afflicting girls and women all over the world—and perhaps someone you know—you can visit this helpful website on cutting.

The Greek Tycoon’s Reluctant Bride takes place in Athens, Piraeus, and the remote island of Kea. I enjoyed visiting all these places in my imagination as well as memory—I took a night ferry from Piraeus to Naxos about fourteen years ago and the sights and sounds of that evening were a great inspiration for a scene in this story.

The Pirareus
harbor at night

A view of Ioulis, on the island of Kea, where Demos and Althea honeymoon

Here is a recipe from Greece you can try:

Greek Souvlaki

1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper

Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.

Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.

If using wooden skewers soak them in water overnight or for at least 2 hours.
Preheat the grill to medium high.

Thread meat evenly onto 4 skewers& season with salt and pepper.

Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes)

Serve with tzatziki sauce and pita bread.

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