May172017

Sumage Solution ~ All About The Cover Art

So one of the things I knew the cover for The Sumage Solution had to be was different from everything I’ve done before. Since The Sumage Solution is pretty darn racy I needed visual markers for telling my readers that this is something different from me…particularly my YA readers! The best way to do this is […]

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May152017

Secret Project Revealed ~ The Sumage Solution, Gail Carriger Writes Sexy M/M Paranormal Romance as G. L. Carriger

Finally, the big announcement! If wishes were werewolves. So a while ago, Gentle Reader, I started muttering about this stupid trashy-great story that kept waking me up in the middle of the night and bothering me with new characters. I called it SAS. Or occasionally Secret Project Smut. It’s not steampunk. It’s not in the […]

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May122017

Steampunk Worlds Fair

I branched out from my normal color profiles at Steampunk World’s Fair this year. (As ever you can find out more about my outfits over on Retro Rack.) For now, Gentle Reader, sufficient to say I dressed for heat, or tried to with corsets involved, and it ended up being cold. Then I added layers. So the outfits were […]

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May82017

Alexia’s London: Supper May 8, 1876

Supper for Today, 1876, in a London Townhouse Green Pease Soup – green peas in butter with cabbage, cucumber, onions, and ham, in a veal broth, served with fried bread Chump of veal – joint wrapped in cloth and boiled served with fried bacon and oyster sauce. Fondue of Genyére cheese (since Cheshire is offered […]

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Apr262017

Alaska for Gail is All About Glaciers

OK, so I love glaciers. I had to study glaciology for one of my minors as an archaeology undergraduate (glacial till and valley formation are key to both clay deposits – ceramics was my specialty – and site formation.) I love a good U-shaped valley. Since I figured Alaska might be my only chance (we tried to […]

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Apr242017

Alexia’s London: Supper April 24, 1876

Supper for Today, 1876, in a London Townhouse Salt fish, soaked in water to rehydrate and remove salt, boiled and served with boiled parsnips and egg-sauce (AKA hollandaise) Roasted fore-quarter lamb and currant jelly – sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side. Asparagus […]

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