LASR Anniversary: Jana Richards

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This post is part of Long and Short Review’s 9th Anniversary Celebration. Enter the Rafflecopter at the end of the post for a chance to win a $100 gift card or other prizes.

Summertime in Spain
Two summers ago, my husband and I were lucky enough to spend a few days in Barcelona. We were about to embark on a cruise of the Rhone River in southern France, but before the cruise began, we had about three days to explore Barcelona. I loved the city. The architecture was beautiful, the people were warm and the weather was fabulous. Everywhere you look there’s something interesting to see.

We spent a lot of time walking around the old city, making our way through narrow cobbled streets lined with shops and tapas bars, and visiting extraordinary churches and other historical buildings. After our long walks we discovered the very pleasant Spanish custom of sitting at a sidewalk café and ordering a pitcher of sangria. I’d never much cared for sangria before, but I’m sure that was because it hadn’t been prepared properly. The Spanish really know their sangria! In every café we had it, it was delicious and refreshing. I can tell you the world looks very good when you’re watching it go by with a glass of sangria in your hand.

Here’s a recipe I found from Minimalist Baker that I believe embodies the summertime, chilled-out feel of Barcelona. ¡Que aproveche amigos!

Easy Traditional Red Sangria
½ apple, cored, skin on, chopped into small pieces
½ orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
3-4 Tbsp (41-55 g) organic brown sugar, or 3 Tbsp (37.5 g) organic cane sugar
¾ cup (180 ml) orange juice, plus more to taste
1/3 cup (80 ml) brandy, plus more to taste
1 750 ml bottle of dry Spanish red wine
Ice to chill – 1 cup

1. Add apples, oranges and sugar to a large pitcher and muddle with a wooden spoon for 45 seconds.
2. Add orange juice and brandy and muddle again to combine for 30 seconds.
3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. You can add more orange juice, brandy or sugar if you wish.
4. Add ice and stir once more to chill. Serve as is or with more ice. Garnish with orange segments (optional).
5. Store leftovers covered in refrigerator for up to 48 hours, though best when fresh.

perf5.000x8.000.inddDr. Alex Campbell has an agenda—finish his contract to provide medical services in Maine, pay off his medical school debt, and head back to his real life in San Diego. But when he meets Julia, all his carefully laid plans are put in jeopardy.

Julia Stewart, Lobster Cove’s high school principal, swears she’ll never let another man drag her away from the home she loves. Her aging parents need her, and the Cove is where she wants to raise her daughter. When her mother’s illness brings her and the big city doctor closer together, panic sets in. Her marriage taught her men don’t stay.

Can she put aside the heartaches of the past and trust Alex enough to accept the love he’s offering? Or will her fear of abandonment mean she’ll send him away forever?

About the Author:When Jana Richards read her first romance novel, she immediately knew two things: she had to commit the stories running through her head to paper, and they had to end with a happily ever after. She also knew she’d found what she was meant to do. Since then she’s never met a romance genre she didn’t like. She writes contemporary romance, romantic suspense, and historical romance set in World War Two, in lengths ranging from short story to full length novel. Just for fun, she throws in generous helpings of humor, and the occasional dash of the paranormal. Her paranormal romantic suspense “Seeing Things” was a 2008 EPPIE finalist.

In her life away from writing, Jana is an accountant/admin assistant, a mother to two grown daughters, and a wife to her husband Warren. She enjoys golf, yoga, movies, concerts, travel and reading, not necessarily in that order. She and her husband live in Winnipeg, Canada with their Pug/Terrier cross Lou and several unnamed goldfish. She loves to hear from readers and can be reached through her website.

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Buy the book at The Wild Rose Press, Amazon, Kobo, iBooks, or Barnes and Noble.

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  1. That sangria recipe sounds amazing. Thanks for sharing it.

  2. What do you find to be the most challenging part of writing?

    • It’s definitely letting readers know you’re out there. There are so many books published all the time that readers have many choices. Convincing them to choose my book is always a challenge!

  3. Thanks for the recipe, it is one of our favorite summer time beverages.

  4. Amity Grays says:

    I’ve never had sangria, but it and the trip sound wonderful.

  5. Allison Morse says:

    Thank you for the Sangria recipe and your memories of Spain. Also your new book sounds terrific!

  6. Rita Wray says:

    I like the sound of the book. The cover is nice.

  7. That sangria recipe sounds delightful! We used to do something similar: “Teton Tea” with tea, lemonade (or orangeade), red (and/or white) wine, sweetened to taste, spiced to taste, etc, I’m thinking a bit of brandy would have gone well in that, too.

  8. I don’t usually enjoy wine, but this concoction sounds good. Might have to give it a try. Love the description of Barcelona visit.

  9. C.B. Clark says:

    Great article, Jana. Now I finally know how to make sangria. I think I’ll try some tonight. Yummy!

  10. Love sangria! This recipe sounds like a good one. Thanks!

  11. Interesting article. Thanks for sharing. Good luck with One More Second Chance.

  12. I so envy you your time spent in Spain…sounds amazing. And of course, Sangria is always better with fine brandy! I also like the sound of your book. I’ve never read your stories but I believe I’ll be taking a closer look at you and your books.

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