Let Them Eat Cake
By Sandra Byrd
…Chick-lit never tasted so good! LET THEM EAT CAKE is one of those rare chick-lit novels that integrates faith elements without being preachy, and includes plenty of romance without it being the only point of the protagonist’s existence… Five star review, faithfulreader.com
Lexi Stuart is at a critical crossroads. She’s done with college but still living at home, ready to launch a career but unable to find a job, and solidly stalled between boyfriends.
When a lighthearted conversation in French with the manager of her favorite bakery turns into a job offer, Lexi accepts. But the actual glamour is minimal: the pay is less than generous, her co-workers are skeptical, her bank account remains vertically-challenged, and her parents are perpetually disappointed. Her only comfort comes from the flirtatious baker she has her eye–but even may not be who he seems to be!
So when a handsome young executive dashes into the bakery to pick up his high profile company’s special order for an important meeting–an order Lexi has flubbed– she loses her compulsion to please. “What am I going to do?” he shouts. “Let them eat cake!” she fires back with equal passion and a nod to Marie Antoinette. And then, something inside Lexi clicks. Laissez la révolution commencer! Let the revolution begin! Instead of trying to fulfill everyone else’s expectations for her life, Lexi embarks on an adventure in trusting God with her future–très bon!
Let Them Eat Cake was a Christy Award finalist for 2008
Best-selling author Sandra Byrd married the country boy who accepted her dare to eat escargot, and lives with him and their two children in Seattle, Washington. She’s published nearly three dozen books in the Christian market including her latest series, French Twist, which includes Let Them Eat Cake (2007) and Bon Appétit (September, 2008). Most of her other books are for the Young Adult market, and she’s published a book for new moms, Heartbeats.
Many of Sandra’s shorter works appear in periodical markets such as Relevant, Clubhouse Magazine, Pockets, Decision, and Guideposts. For the past seven years Sandra has shared her secrets with the many students she mentors through the Christian Writer’s Guild. Before turning to full-time writing, Sandra was an acquisitions editor in the ABA market.
Sandra’s first submission – and rejection – was at age 12.
1 1/2 pounds beef tenderloin, well trimmed, meat cut bite-sized pieces (about 1 square)
4 tablespoons (3/4 stick) butter
1/2 cup finely chopped shallots
2 ½ cups sliced mushrooms
2 cups canned beef broth
3 tsp corn starch
1 cup sour cream
Over medium high heat, gently sauté beef tenderloin in 2 tablespoons of butter for about 2 minutes, till just seared on all side. Youll still be able to see red. Remove from pan and set aside in a rimmed dish or baking sheet so you collect the juices.
Over medium high heat, sauté shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes. Mix corn starch into cold beef broth, whisk to blend. Pour into pan, and stir together with shallots and mushrooms till thickened, two or three minutes.