Cerise DeLand writes erotic romances that push the heat level to scorching.
Cerise, what led you to write erotic romance?
A strong belief that innovative sex enhances and strengthens emotional attachments led me to write love scenes that make any real live romance complete. I have always written this way—and in fact, with my 12 historical romances in print format, my editors were constantly telling me to tone it down! I decided that I didn’t want to do that any longer! And here I am, LOVING what I’m creating.
Please tell us a little about your latest book, Mia Dolce (available now from Ellora’s Cave).
I am—she said with some humility—a damn good cook. My significant other is a wine expert who loves to pair my dinners with the best choices. And then, too, because I love Italy—and have lived in Tuscany—I just HAD to write about it—and Italian men, of course. YUM to food, wine and Italian men!
Very clever idea. So do you write full-time or do you have a “real” job?
I am in transition from a full time job and writing part time, to writing full time! Now that I have 2 publishers for my erotica (Ellora’s Cave and The Wilder Roses), I have more ideas than I ever had! And if only I were a faster typist, sigh, I would be better. But I am soon going to try to get a voice dictation system used to my voice. My challenge there is that I have lived so many places that my diction is a mélange of about five different languages and accents. The poor software has no idea what I’m saying.
How fortunate you are to be able to do what you love for a living. So with all that writing going on, what book are you reading now for pleasure?
Call me eclectic! I have started and have them posted around the house~ a hodge-podge of Desiree Holt (Having It All, EC), Kim Terry (Scream My Name, Kensington) and the biography of Julia Child! (Cannot remember author or publisher, which goes to show you that I do remember all my buddies’ names and works!)
I there anything you find particularly challenging in your writing?
With a history and art background, I am constantly finding new ways to fold in the details or the milieu which make the story in that period really WORK and tell a unique story not possible in any other place or time.
With contemporary, I attempt to make my women believable, yet strong and resourceful in their own personal growth. Lord, do I loathe wimpy gals! But I also like to take readers on trips to wonderful places I’ve lived and visited!
Have you noticed any particular theme in your work—something that
carries over from book to book?
Yes! I tend to show women who must make significant choices about their future with their men. Not just who to love, but how to carry on with that man. Sometimes people, male and female, fall in love with the wrong person and the affair never works. The trick in romantic liaisons and romances is to find if you can turn them into enduring love affairs. That takes thought and work. For real people and for authors who try to portray that.
What do you like to do when you’re not writing?
Read! Cook! Go to my yoga class! Travel! (Next week, my partner and I set sail for a 2 week Mediterranean cruise. My goal? Come back with at least 1 romantic story idea for every port!) Last on my list? Cleaning my house.
Please tell us what you’re working on now.
Last night, I just finished an erotic romantic mystery set in King John’s England—and sent it off to my editor. Next up? To finish a contemporary ménage set on the coast of Texas—with 2 hunky football stars and their long lost neighbor!
What is your idea of the perfect day?
Writing till I feel I am done. (Picture that this means 2-5 hours of typing.) Making my own pasta for dinner and finding something wonderful to add to it, like fresh herbs from our garden or…whatever is in my fridge!
Do you have any advice for other writers?
Persistence. By putting your fanny in the chair, you learn discipline. But more importantly, you learn what you like to write and why and how to do it better and more quickly.
Do you have a message for your readers?
Oh, yes. I hope you enjoy “my novel trips” to Dubai, Tuscany, soon…Paris and Venice and who knows what else! More, I hope you revel in delight that comes from reading, expanding your world with words and ideas that charm you.
Cerise DeLand: http://cerisedeland.blogspot.com or http://www.myspace.com/cerisedeland
Ellora’s Cave: http://www.jasminejade.com
The Wild Rose Press: http://www.thewildrosepress.com
Northwest Houston RWA: http://www.nwhrwa.com
West Houston RWA: http://www.whrwa.com
Houston Bay Area RWA: http://www.hbarwa.com
Romance Writers of America: http://www.rwanational.org
Read about more wonderful romance novelists at
http://www.examiner.com/x-5288-Salt-Lake-City-Romance-Novels-Examiner
http://www.examiner.com/x-2533-Romance-Novel-Examiner
http://www.examiner.com/x-4981-Romance-Novel-Examiner
Comments
Wow, Cerise! By the way, what type of wine do you suggest for a naughty nooner?
Wonderful interview, ladies and yes, I'm up for wine recommendations too! My current favorite is Shiraz! Just love it.
Great covers, Cerise. I'm a merlot girl but willing to try something new. Can't wait to see what you cook up after your cruise!
Great interview!
I'd love to have a story for every port on a cruise. I actually did set one book on a cruise ship and described a couple of the ports. I got the idea from watching how the personal trainer stared at one of the hairdressers in the Spa. (grin)
Thanks for all of you.
Sandra just emailed me for a suggestion for a naughty nooner wine...and I gave her a special one that I love.
But here is another:
A nice rosso de Montalcino, perhaps $16-$18 a bottle. Serve it for an afternoon delight with bruschetta. Whip up your bruschetta perhaps an hour ahead of your Delight's arrival by
dicing one luscious red tomato
tearing up about 4 large leaves of fresh basil
adding chopped fresh italian parsley to bring up the green color contra
wow. the rest of my email...went away!
Here to continue...
coat the mixture with good olive oil
Pop in fridge.
When Mr. Delight arrives, have him open the wine to let it breathe, and you slice a small bagette to put in the oven at 450 for 2-3 mnutes.
Then let him top the slices with the tomato mix and catch any bits that..um...fall astray on you. Rule is: only tongue and teeth, you see. You will sip and lick your way toward...1 p.m. with smiles on your faces.
Ciao, my sweeties!
Cerise
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