Guest Author Rosemary Goodacre On Her Saga, Until We Meet Again

We welcome back writer Rosemary Goodacre, whose World War 1 saga is out today

Hello Rosemary and thank you for visiting the Write Minds blog with your new book Until We Meet Again.

Hello, Francesca and Elaine, thank you for welcoming me to the Write Minds Blog.

What led you to writing about World War 1 as opposed to another period in time?                               

I suppose it was all the media interest as the centenary came up. My grandparents could remember the Great War, yet in many ways it seems like another world.

With the novel being set over a hundred years ago, what kind of research did you have to undertake?                                                                                                                                                   

I read memoirs from the time. There was also a wonderful film called They Shall Not Age, which was reprocessed documentary WWI film with colour added. There was even dialogue, which they had constructed from the original speech, with the help of lipreaders. You could get a vivid impression of the hardship the men actually encountered in the trenches.

How do you come up with characters and are they ever inspired by real people

Sometimes real people give me an idea for a character, though they may need adapting to have the outlook people would have had at the time: for example, at least at the beginning of the war, women had much less freedom. Sometimes a fictional character who was inspired by a real person suddenly takes over and insists on setting off in a different direction!

Which character from the book have you most enjoyed writing?                                       

The hero and heroine, Edmond and Amy, became brave, inspiring people when their world suddenly became so dangerous and challenging. I kept thinking of the men who somehow managed to joke and sing, even in the trenches.

How did you get started in writing?                                                                                                         

I’ve written stories for many years, and sometimes become immersed in entire novels. I started going to classes and gradually became more serious about getting published. The occasional early success with a short story boosted my morale. I like to think I’ve become more professional as the years have passed.

How do you organise your writing day?                                                                                                        I allocate some dedicated writing time so I don’t get bogged down in domestic distractions or too involved in leisure pursuits. I’ll have put together an outline of the story to start with, and done some preliminary research, so I’ll charge ahead with the whole story and then go back to see what needs correcting or improving.

What can your readers look forward to next?                                                                                   

I’m working on a sequel to Until We Meet Again, so I’m hoping Amy and Edmond will be back before long!

We’re so glad you could drop by to talk to us. All the best with Until We Meet Again.

It’s been lovely visiting your site, thank you so much for having me as your guest.

 

Until We Meet Again

The Great War drove them apart – but love kept them together

Summer 1914: Shy young woman, Amy Fletcher, lives a quiet life in Sussex. An office worker, she lives at home, along with her parents and spirited younger brother, Bertie. But her life is transformed when she meets handsome young man, Edmond Derwent, son of one of the wealthiest families in the small town of Larchbury, and student at Cambridge University.

The couple are falling deeply in love when war breaks out and, eager to do his duty for England, Edmond signs up as an officer. The couple plan to be wed, eager to start a new life together – but their happiness is short-lived when Edmond is sent to Flanders to lead his men into battle. Amy trains as a VAD nurse and is soon sent to France, where she sees the true horror of war inflicted on the brave young men sent to fight.

Separated by war, Edmond and Amy share their feelings through emotional letters sent from the front line. But when Edmond is critically wounded at Ypres, their love faces the biggest test of all – can their love stay strong while the world around them is crumbling?

A romantic, emotional saga set in WW1 – readers of Rosie Goodwin, Katie Flynn and Val Wood will be captivated by this story of love.

Until We Meet Again can be purchased on:                                                                                              Amazon                                                                                                                                                                    Apple                                                                                                                                                                                    Kobo

About Rosemary Goodacre                                                                                               

Rosemary Goodacre has previously worked in computing and teaching. She has had short stories published and a novella, A Fortnight is not Enough.

Her father’s family came from continental Europe and she loves travelling.
She enjoys country walking, bridge and classical music. She lives with her husband in Kent, England.

You can find Rosemary on Facebook and Twitter

 

Read more about  Until We Meet Again by following the tour:

Café Life and Ice Cream

Francesca looks at how growing up in cafés between the Fifties and Seventies has influenced her novels, as she continues the series inspired by The Great British Bake Off. And there’s ice cream!

After a day working at the cafe as a teen

All writers are bound to be influenced by their own upbringings, and it’s certainly true of me. The first novel I ever wrote was a YA called Sea Angel. The main character in it was fourteen-year-old Morwen. Although her fortunes and failures weren’t mine, and I didn’t have to live over the place like she did, we naturally had much in common. That included youthful resentment at having to work in the business in our spare time.

I pictured Morwen’s café to look much like our own, even if I did lift it out of Littlehampton and place it in an imaginary Sussex village called Littlebay. Recently it has featured again in both a 1970s pocket novel I’ve written and in a saga I’ve begun set in 1914, where it remains firmly in Littlehampton.

The Mediterranean in the early 60s, circled.

The business in Littlehampton (incongruously called The Mediterranean), was a seaside restaurant serving (in my humble opinion) some of the best fish and chips I’ve ever tasted. It also sold pork and lamb chops, sausages, ham, eggs, spam and spam fritters (remember those?) in different combinations with chips and a choice of beans or peas. There were also ham or cheese salads and roast beef and two veg. Over the years the menu changed little, being what the day trippers desired during the Sixties and Seventies.

View from the Mediterranean of the River Arun

The fish was delivered fresh every day from a local fishmonger. I recall a long-time chef we employed boning the cod and plaice with great skill. There was certainly nothing frozen. The kitchen housed two large fryers into which were melted huge blocks of lard. In the basement was a peeling machine that removed the skins before the potatoes were chipped. This was originally done by a type of guillotine hand slicer, then later on an electric chipper. They were then part fried and kept in an industrial sized fridge in the basement until needed. Twice fried chips before they were even a thing!

For dessert you could choose between peaches and/or ice cream, chocolate gateau, apple pie and cheesecake. We also served up a very nice frothy coffee (in the days before there were myriad variations) and strawberry, chocolate or pineapple milkshakes, made with ice cream.

The Criterion in the early 70s had a name change

Regrettably, there was never time to bake our own cakes, though we did get them delivered from a nice patisserie.  Further back, when my father had The Criterion café in Worthing, there was a time when he made his own ice cream. I never thought to ask Dad what his recipe was, though I do recall him saying it involved large cans of condensed milk.

Me, circa 1959, outside the Criterion.

This café, where I was spent the first three years of my life (especially since we did live over this one), was more a snack based eating establishment. It used to open from nine in the morning till eleven at night, the evenings attracting the café youth culture of the Fifties.

The Criterion featured in a 1950s series I had published in The People’s Friend called Happy Days at the Criterion. It tells of the meeting and romance between Gwen and Renzo, based on how my own parents met and got together.

A busy evening at the Criterion, c1958

Back in the early 90s, I acquired an electric ice cream making machine. I think these days they’re much easier to use, but back then you had to keep adding combinations of salt and ice to the outside layer and the whole process was a real pain. It made me wonder what kind of effort Dad had expended in making it by hand. I persisted with the machine and made many different flavours of ice cream over the decade. One of my favourites has to be brown bread ice cream.

Brown bread ice cream originated in the Georgian era. It seems to have made a bit of a comeback recently, though I first tasted it in a restaurant in Lincoln over thirty years ago. It was this that prompted me to try making my own, once I took possession of my machine.

It’s been many years since I gave up on the contraption, but I still have the recipe for the brown bread ice cream, which I make occasionally now by hand.

Brown Bread Ice Cream

450ml milk
1 vanilla pod or 3 drops of essence
4 egg yolks
100g caster sugar
50g dry brown breadcrumbs
150ml double cream

Ice cream dishes and a tablecloth I kept from the Mediterranean

Put the milk and vanilla into a heavy-based saucepan and bring slowly to the boil. Remove from the heat, cover and stand for ten minutes. Remove vanilla pod and reheat to simmering.

Beat the egg yolks and sugar in a bowl until thick and pale yellow. Gradually pour the hot milk into the eggs, stirring continually. Strain into a heavy-based or double saucepan and stir over a gentle heat until the custard thickens enough to cover the back of a spoon. Do not boil. Allow the mixture to cool and place in a freezer for one-and-a-half hours, until mushy.

Gently toast the breadcrumbs under a low grill, turning them to ensure they toast evenly. Put aside to cool.

Beat the cream to form soft peaks. Fold the cream and breadcrumbs into the frozen custard and freeze. Beat the mixture after one hour, then seal and freeze.

Enjoy!

 

The Mediterranean was sold in 1981 and for a time became a  burger bar. It eventually returned to being a fish and chip restaurant called Osca’s. It looks very different to when we had it, but I’m pleased to report that their fish and chips, tried recently by Elaine and me, are excellent and I recommend a visit if you’re in Littlehampton.

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Danger for Daisy