Thursday, June 13, 2013

Mary Kay Andrews

Mary Kay Andrews is the pen name of Atlanta writer Kathy Hogan Trocheck, based in Atlanta, who has authored a number of best-selling books under the Andrews pen name since 2002. Before that she wrote under her real name Kathy Hogan Trocheck.



What I really like about Mary Kay is that she is a regular girl. She likes to snoop around garage sales, thrift, spend time with grand babies, cook, decorate, hang at the beach, blog, Twitter and Facebook and loves Downton Abbey.


She has new a book out, Ladies Night. I haven’t read it yet, but it is on my iPad.



Of all her books, I love Savannah Blues the best with Hissy Fit coming in a close second.

     

Even though she is writing all the time, she still finds time to decorate Tybee Island beach houses. They are are wonderfully decorated with her thrifty finds. I love her style because it is really “beachy.”  The way I remember beach houses to be. You can relax and enjoy with out feeling you have wandered into a stiff decorator’s idea of a beach house.. Don’t know about you, but when I go to the beach, I want to relax.

Let's look inside Ebb Tide.








Better Homes and Gardens featured the Breeze Inn, a charming cottage furnished and named it with a nod to the fictional Breeze Inn motel in her bestselling novel Savannah Breeze. It is Mary's personal home while in Tybee.





I could so sleep in the master room above. Makes you want to jump right on the bed and settle for a nap.


She even has an iPad game called "The Fixer Upper."




On her website she mentions the old Atlanta urban tale of the woman, supposedly a Coca-Cola heiress,  who was kicked out of the Junior League for making chicken salad with dark meat. Gasp! However, she shares with us her favorite chicken salad recipe. 

Beyond the Grave Chicken Salad Recipe
5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillion cubes
In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.
Dressing:
1/2 cup bottled Italian salad dressing
1 cup Duke’s mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/8 tsp. salt
dash paprika
Blend well together.
For salad:
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup sour cream
1 Tbsp. honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.
Mary, your fans love your books and you!

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