Ever think about how biblical stories might play out in the modern world?
Since I borrowed bits of inspiration for the Rhythms of Redemption Romances from the people and events of King David’s life, this is a question I’ve gotten to play with.
For To Believe in You—which just released Monday!—little bits of inspiration came from the account of Abigail.
When we first meet Abigail in 1 Samuel 25:3, she’s married to a “harsh and badly behaved” man named Nabal, but Abigail is noteworthy for being both discerning and beautiful. (What a compliment!!) When Nabal offends David, Abigail intervenes by seeking forgiveness and offering David and his men a bounty of food. Her actions save her family and catch David’s notice so that after her husband dies, David asks her to become his wife.
Meanwhile, in To Believe in You, Lina Abbey didn’t marry a harsh and badly behaved man—but she would’ve if her fiancé hadn’t shown his true colors. When the story starts, she’s dealing with the trust issues that naturally follow a breach of trust. When her ex reaches out, she’s thrown for a loop because as much as I admire Abigail, learning to act like her consistently is—for most of us, anyway—a process, and one I thought it was important to honor.
Bit by bit, Lina heals and learns to trust again, in part thanks to the hero of the story, Matt Visser.
Matt’s character is not based on Nabal, so when he lands himself in trouble, it’s for defending Lina. Mirroring Abigail, Lina packs up the best gifts she can find in her kitchen and goes to apologize for the disturbance (while defending Matt’s actions).
What does she pack up?
She doesn’t have much notice before the morning meeting, and in the modern day, presenting someone with raisins and cakes of figs might seem a little odd, so Lina goes a different direction.
She takes two unopened goodies from her kitchen: lemon cake tea inspired by this kind from Tazo, and some coffee syrup that was a special favorite of hers.
The coffee syrup is a souvenir from one of her favorite coffee shops, but she says she’s willing to part with it because she likes the lattes made at the local coffeehouse. Since it’s fall, she’s hooked on apple crisp lattes. Starbucks makes a delicious apple crisp latte, but if you’re feeling adventurous and like to cook, here’s my cinnamon apple coffee syrup recipe:
Cinnamon Apple Coffee Syrup
1 c apple cider
1 c granulated sugar (I like to use natural cane sugar, but regular will work)
1/2 t cinnamon
1/2 t salt (I like salted caramel, which uses a lot of salt. If you don’t, decrease this to taste.)
1 T vanilla
¼ t apple flavoring*
Combine the first 4 ingredients in a large saucepan and simmer over medium heat for 10-15 minutes until reduced by about half. Using a large pot helps, but be sure to watch the pot as this can bubble over. Once reduced, remove from heat and add vanilla and apple flavoring.
*Notes on the apple flavoring: A little goes a long way. You can always start with less and add more to taste. I had to order mine online as I couldn’t find it locally. I’ve noticed that the apple flavoring can act like lemon juice, thickening milk in an unpleasant way if I mix the syrup with the milk before adding in the coffee, so when making a latte, add the coffee and syrup, then the milk.
That said, this isn’t a finicky recipe, so feel free to experiment with adding more or less of ingredients to taste!
Who knows, you might even be able to get yourself back in someone’s good graces by whipping up a batch and sharing it with them! 😊
To find out whether the gifts worked for Lina, I hope you’ll read To Believe in You. Learn more about the story here.
Have you tried a recipe from a novel before? Or perhaps looked up a recipe to make something like what is described in a book?
Emily Conrad writes contemporary Christian romance that explores life’s relevant questions. Though she likes to think some of her characters are pretty great, the ultimate hero of her stories (including the one she’s living) is Jesus. She lives in Wisconsin with her husband and their energetic coonhound rescue. Learn more about her and her books at emilyconradauthor.com.
Yes I have made several recipes from novels and usually they are successful. However I am one of those people who doesn’t hesitate to change out an ingredient if I think it could be better with/without it.
I am a foodie person so I relate to stories that mention specific foods.
Living in South Africa I had to google ‘funnel cakes’ and I still haven’t tried making them !
Thank you for the recipe! I love books with recipes and try them when I can. Like the poster above, I’m not from the USA so I love reading about different types of American food – I’ve tried biscuits (which are completely unlike what we would call biscuits in the UK!), some different casseroles and cornbread but would love to try more!
I’m a recipe modifier too! My brother laughs every time I tell him where I got a recipe, because I usually follow it up by telling him how I changed the recipe to suit what I had on hand. I’ve never tried making funnel cakes. I’ve heard of them, but I’m not actually sure I’ve ever had one, either! I hope the process goes well if you attempt them!
welcome today. this sounds like a fun story. what an interesting recipe. no I have not tried one of the recipes from any of the books yet. But they are there for when I do
As an American fan of The Great British Baking show, I know what you mean about the differences in our cooking! I’m still not 100% clear on what exactly a British pudding is. Ha! And you have a point about biscuits meaning something different too. So fun to try foods from other areas!
Never tried recipes from books but there has been some recipes I have wanted to try but never made them.
Hi, Emily! I have my Kindle copy of “To Believe in You” ready and waiting on my TBR pile. Very much looking forward to it. The rest of the series has been a treat. Romance grown in the rich soil of meaty struggles of life. So good!
Funnel Cakes: We see them around here from vendors at large gatherings like fairs. It’s truly just an excuse to eat deep-fried carbohydrates (with sugar on top) :). It’s a sweet batter a little bit thicker than pancake batter (maybe like waffle batter?) poured directly into the oil of a deep fat fryer. Hence the funnel idea. It doesn’t have to be poured through a funnel but the idea is to pour the batter in a circular and/or criss-cross pattern until you have something that will fit nicely on a paper plate. The idea is that what you wind up with is connected but can be pulled apart in bite-size pieces. Once the bottom side is nicely browned, flip it to cook the other side. When cooked, take it out of the oil to drain briefly, place on a plate, sprinkle liberally with powdered sugar and enjoy. The cholesterol in your veins will thicken just looking at the thing, lol.
I do enjoy food references in stories but it doesn’t have to be with recipes.
Thanks for a tasty post!
Yep, the recipes will keep until you’re ready! I hope you find a great one you just can’t wait to try :)
Maybe one of these days! It can be fun to bring a book to life in that way!
Thank you, Lincoln! I’m grateful the series has resonated with you and appreciate the encouragement!
As for funnel cakes, I bet they’re delicious. Deep fried sugary food usually is! I might have to find myself one in honor of all my Inspy Romance friends next time I’m at a fair! :)
I hope you enjoy Matt and Lina’s story when you get there!
I have tried a recipe from a book. This syrup sounds good.
I have bought the ingredients, but never followed through with making the recipes. Thank you so much for sharing. God bless you.
no, but sounds fun
I hope you enjoy the recipe if you try it!
I get how that can happen. I hope you enjoy this one if you try it!
I hope the last recipe from a book you tried turned out – and that this one does too, if you try it! :)