THE KEY TO HAPPILY EVER AFTER by Tif Marcelo – Happy Release Day

cherry blossoms tkthea

THE KEY TO HAPPILY EVER AFTER

by

Tif Marcelo

KeytoHappilyEverAfter (1)

All’s fair in love and business.

The de la Rosa family and their wedding planning business have been creating happily ever afters in the Washington, DC area for years, making even the most difficult bride’s day a fairytale. But when their parents announce their retirement, the sisters—Marisol, Janelyn, and Pearl—are determined to take over the business themselves.

But the sisters quickly discover that the wedding business isn’t all rings and roses. There are brides whose moods can change at the drop of a hat; grooms who want to control every part of the process; and couples who argue until their big day. As emotions run high, the de la Rosa sisters quickly realize one thing: even when disaster strikes—whether it’s a wardrobe malfunction or a snowmageddon in the middle of a spring wedding—they’ll always have each other.

Perfect for fans of the witty and engaging novels of Amy E. Reichert and Susan Mallery, The Key to Happily Ever After is a fresh romantic comedy that celebrates the crucial and profound power of sisterhood.

Buy here: 

Indiebound: http://bit.ly/2HitZik
Amazon: https://amzn.to/2LH1Dni
B&N: http://bit.ly/Key2HEABN
ibooks: https://apple.co/2wYD7En
Kobo: http://bit.ly/2WEIh3f 

 

REVIEW

tkthea flowersI hardly ever see myself represented in romantic fiction (which is why I write them myself), so I can’t help but gush whenever I read one that has someone like me as a main character.

Vanity, thy name is Maida, for when I read The Key to Happily Ever After–the latest work by Tif Marcelo–I feel like she based her heroines on me. I’m Filipino-American, a (former) wedding planner, and I lived in Alexandria. Like Marisol de la Rosa, I’m the eldest, the one who is expected to be responsible, to take care of her younger siblings, and someone who is a tad dictatorial. I’m also Jane, the middle sister, who is good with numbers and has a sweet little boy. Like Pearl, I’m resourceful, creative, I (used to) do yoga, and a little impulsive at times.

Even if I wasn’t Tif’s inspiration for her characters, I can still lay claim to these wonderful women like I never can for all the other female main characters in the hundreds of books I read and review every year. That’s what makes this book and this author special to me.

Not to say that only Filipinas can relate to these beautiful, complicated women. For surely, everyone who has ever had siblings, especially sisters, can put themselves in the shoes of the protagonists in this book. These are women who want to break free from long-held stereotypes regarding birth order, who struggle for individuality even as they remain loyal to the family, who retain unresolved issues from the past that color, if not outright dictate, their present attitudes and actions. They attempt to balance work and love amidst family drama and mostly succeed. Hey, it’s romantic fiction, after all.

Light but not fluffy, deep but not angsty, The Key to Happily Ever After is well-written, well-told, well done. I highly recommend this book to readers who value excellent storytelling  and who are open to reading books that accurately reflect the diverse world we live in today.

 

ABOUT TIF MARCELO

Tif Marcelo

Tif believes in and writes about heart-eyes romance, the strength of families, and the endurance of friendship. A veteran Army Nurse with a Bachelor of Science in Nursing and a Master of Public Administration, she is a craft enthusiast and food-lover. As a military spouse, she has moved nine times, and this adventure shows in some of her free-spirited characters. Tif currently lives in the DC area with her own real life military hero and four children.

Follow her here:

Website | Twitter | Instagram | Facebook

 

 

Boracay Vows Recipe – Lumpia

In Boracay Vows, lumpia is one of the dishes Marissa Lopez prepared for Krista and Blake when they went to Quezon to meet the family. It also happened to be a belated birthday celebration for Krista, so there were plenty of food.

There are many variations of lumpiasariwa (fresh), Shanghai (thin pork spring rolls), hubad (unwrapped), vegetable, or with meat. The latest version I made has chicken in it, but can be done with ground pork or shrimp. Some people call it lumpiang togue, which translates to spring rolls with bean sprouts. Others use cabbage instead of bean sprouts, or sometimes both in their vegetable spring rolls. There’s not just one way of making these, all of them delicious.

20180619_135303128_iOS

Ingredients: 

  • Vegetable oil
  • extra firm tofu, drained and cut into small squares
  • small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 cup of cooked chicken, shredded (optional, if vegetarian)
  • 1 cup of shrimp, peeled, deveined, and chopped (optional, if vegetarian)
  • 1 carrot, peeled and julienned
  • 1 cup green beans, trimmed and cut thinly on a bias
  • 8 oz. mung bean sprouts
  • salt and pepper to taste
  • 1 package of lumpia wrapper

 

Instructions:

  1. Heat oil in a wok or pan. Add tofu and fry until brown. Remove and set aside.
  2. Add garlic and onion to hot oil and cook until softened. Pour the fish sauce on the side of the wok. Cook until smell goes away (2-3 minutes).
  3. Stir in shrimp (if using) and cook until pink. Add chicken, green beans, carrots, and bean sprouts. Cook until all ingredients are combined. Season with salt and pepper to taste. Remove from heat and drain. Mix in the tofu. Let cool.
  4.  Lay the wrapper on a flat surface. Spoon about 2 tablespoons of filling two inches from the top. Fold the top end of the wrapper over the mixture. Fold the sides and roll tightly into a log. brush the bottom end with water to seal completely. Repeat until there’s no more filling or wrapper. (At this point you can stop to freeze the wrapped lumpia until you’re ready to eat it.)
  5. In a skillet, heat about two inches of oil. Add spring rolls with the seam side down. Fry, turning once or twice (about 2 minutes per side) until golden brown.
  6. Serve hot and crispy with garlic-spiced vinegar dip. Enjoy!