Category Archives: helen pattskyn

Guest Blog: Helen Pattskyn Hangs by a Moment

Today’s guest is Helen Pattskyn, here to talk about her latest release, Hanging by the Moment. Be sure to read to the end, because she’s got a giveaway, too!

First and foremost, I want say a huge thank you to my lovely host, Shae Connor. It’s been a lot of fun getting to visit the blogs of some of my favorite authors, most of whom are people I actually know to one extent or another in real life (or at least through Facebook, Twitter, and email!) One of the best things about getting involved in writing m/m romance has been getting to meet so many awesome people.

On September 6, my third novel, Hanging by the Moment, came out from Dreamspinner Press. There are a lot of things about this book that I love. I love that Pasha Batalov is Russian, just like me. I love that he’s not a stud with six pack abs and that he’s more than a little body conscious of his flab. Just like me. I love that a really handsome man falls in love with him, because like a lot of the amazing people I’ve dated, Daniel doesn’t give a rat’s behind what’s on the outside. What matters to him is the kind of person Pasha is on the inside.

I love it when the good guys win, especially in romance. Of course that doesn’t mean Daniel and Pasha will have an easy road to travel—and I love that too, but because I love a little (okay, maybe a lot) or angst in my romance.

But one of the things I had the most fun with in Hanging by the Moment was the food, because like me, Pasha loves to cook. He several traditional Russian and Greek dishes throughout the novel—he and father are co-owners of a little Greek style diner. Pasha also does some “creative cooking,” experimenting with new combinations, and of course with some healthier food options because after he meets Daniel, he’s more determined than ever to shed a few pounds. He’s also trying to revamp the struggling restaurant by offering his customers something different.

One of the different things he makes is almond-encrusted pork chops, served with sliced Fiji apples—it’s kind of a higher end take on the old fashioned idea of pork chops and applesauce.

Continue reading