Showing posts with label Maria Grace. Show all posts
Showing posts with label Maria Grace. Show all posts

Sunday, 12 January 2014

Welcome! Maria Grace -author of Regency Romance


I am probably the odd one out. I actually love the research process. It is probably one of my favorite things about writing historical fiction. As a kid, I loved to read reproductions of old cookbooks—and honestly I still do. Vintage cookbooks often offer insight into daily household activities from eras long past. Knowing what the spaces people lived in and how they cooked, ate, cleaned their homes, their clothes and themselves, the medicines they prepared and the maladies they prepared them for all paint such a vivid picture for me of what life was like, I feel a little transported to that era myself.

Top 100 Regency romance!
That is the crux of world-building, a skill every writer must have whether they are creating their worlds, whether fantastical ones or recreating a historical ones. So I indulge my researching-itch with period references whenever I can. Digitized period books have made my efforts so much easier. I now have hundreds of such references on my hard drive, with access on my phone if I really want. Sometimes it is a bit of a head trip, referencing a 1794 cookbook for instructions on cleaning fruit juice stains from silk using the WiFi connection on my cellphone! The things writers do for their craft!
Top 100 historical
I frequently find myself searching out little details that I could otherwise gloss over, since, really, they aren’t THAT important to the story. Things like specific decorative items or furnishings of rooms, what was served at meals or teas, what did they taste and smell like. Were they just place on the table, or was there some particular way they were presented? Were there special serving vessels used or just everyday dishes and did those dishes communicate anything about the host or hostess. These are little things which don’t necessarily carry the plot, but they can transport the reader into the story world and that is important to me.

In my most recent book, my characters spend a great deal of time in London, necessitating research into what kind of homes people occupied in Regency London. I would love to share with you some of what I learned.

Georgian Terrace Houses

Terrace houses dominated the London landscape during the Regency. Almost the entire London population, rich and poor alike, line in one or another version of the terrace house. The term terrace was borrowed from garden terraces and described streets of houses with uniform fronts and height that single elevation to the street.

The design of these houses varied little whether located in London, Bath, Dublin or Edinburgh though the exterior facades might differ with local stone or brick, stucco or fancy ornamentation. Georgian terraces built along main urban thoroughfares often incorporated ground-floor shops with residences in the upper stories.    

History of Terrace Houses

The Great Fire of London in 1666 brought about the first of a series of Building Acts (1667, 1707, 1709 and 1774). These acts set building requirements to reduce the risk of fire spreading. Although they regulated London buildings specifically, they also influenced building style in many other cities.

The initial 1667 Act required brick or stone to be used for all external and party walls eliminating the typical timber fronts of the Tudor and early Stuart houses. The 1707 Act eliminated thick timber cornices. The 1709 Act required that window frames be set back behind the building line. The 1774 Act required the use of stone or brick, specified street width, the size and layout of the houses, floor to ceiling heights and controlled decoration on facades even more rigidly.

This final building act also divided terrace houses into four classes, defined by the number of stories, ceiling heights, road widths and wall thicknesses. At the very bottom of the scale, fourth rate houses were those built in large numbers by speculative developers from the late eighteenth century in response to industrial development in towns like Liverpool and Manchester. These houses were often built back-to-back in tiny yards pressed behind street frontages. In contrast, some of the wealthiest people in the country owned palatial, first rate terraced houses in prestigious locales like Belgrave Square and Carlton House Terrace.




First rate houses faced streets and lanes, were worth over £850 per year in ground rent and occupied over 900 square feet of ground space. Keep in mind, these houses usually had four stories, plus a basement so they were frequently more than 4500 square feet on the inside. Second rate houses faced streets, notable lanes, and the River Thames. They were worth between £350 and £850 in ground rent and had an exterior foot print of 500-900 square feet.

Third rate houses faced principal streets, rented for £150-£300 and occupied 350-500 square feet ground space. The most humble terrace houses, the fourth rate house, was worth less than £150 per year in rent and occupied less than 350 square feet of land. These houses might be only three stories instead of four and stood in yards and courts, apart from easy street access.

Terrace House Design

 
Whatever the size of the terrace house, the general plan was always the same. There would be one room at the back and one at the front of each floor with a passage and staircase at one side. The rooms were sometimes divided into smaller units.

Basements All except the poorest houses had basements. Most of the service rooms would be in the basement which was often accessed through an open area in front with steps leading down to it. The open area would give light to the kitchen windows and opened onto storage vaults under the pavement. Small wells around the house would allow for windows to light other subterranean rooms including back staircases and household offices.

A variety of offices might be housed in the basement include the scullery (a small room for washing and story dishes and kitchen equipment); pantry and larder for food storage; butler's pantry and quarters, safe, and cleaning-room for the silver; housekeeper's-office; still-room for drying and preparing foods and herbs for storage, medicinal formulations, soap, ect; servants'-hall where servants might eat and socialize; a wine-cellar and a closet for beer; laundry and housemaid's-closet for linen storage; quarters for housekeeper, cook and possibly men-servants; and vaults for coals and dust. Even in the largest of house not all these rooms might be present and if present, they could be very small, with many of them packed tightly into the limited basement space.

A lift, also called a dumbwaiter, might be employed to bring food and other items up from the basement to the principle floors of the house. The lift might be located in a back stair well rather than opening directly into a room of the house.

Ground Floor The best rooms in a townhouse were on the ground and first floor and faced the back of the house, away from the dirt and noise of the street. These included drawing rooms, parlors and dining rooms.

Drawing rooms were a place near the front door for accessibility in greeting visitors. The women of the house and their female guests would also use the drawing room as a place to retreat after dinner, so they would be near the dining room as well. In contrast, the more modest parlor was a private room for the family’s enjoyment.

In large houses, the ground floor might also house an entrance hall, cloak-room, storage closet, and library or office. These would be more likely to face the street side of the house.

The first floor The first floor contained large rooms for entertaining. The rooms might be used for card paying, parlor games and dancing. Large or folding doors might connect smaller rooms so that they could be opened to create larger spaces. Principle bedrooms might also occupy this floor, usually located in the front (street side) of the house.

The second floor The more modest second floor featured secondary bedrooms for children, or perhaps a lodgers or guests. The rooms on this floor would be more simply furnished and decorated than those on lower floors. Bathing rooms, closets and linen storage rooms for both cleaned and soiled lines might also be located on this floor.

The attic The rooms on the highest floor were reserved servants, who often used beds that were let down from the wall like murphy beds. Nursery suits and storage rooms might also be located here. These rooms were cheaply painted and furnished.

Outbuildings Large townhomes might also include outbuilding behind the house. Stables and carriage houses might also feature quarters for coachmen and grooms for the horses.

Even though there was a great deal of similarity between the terraced homes, the differences were important reflections of the wealth and status of the occupants of these home and offer a delicious variety of details for world building and story crafting.

References
Characteristics of the Georgian Town House
The Ideal House
Kerr, Robert. The Gentleman's House (1871, 3ed.)
Lane, Maggie. Jane Austen and Food. Hambledon (1995)
Le Faye, Deirdre. Jane Austen: The World of Her Novels. Harry N. Abrams (2002)
London Architecture
Parissien, Steven. Regency Style. Phaidon Press Limited (2000)
Sabor, Peter (editor). The Cambridge Edition of the Juvenilia. Cambridge University Press (2006)
Spencer-Churchill, Henrietta. Classic Georgian Style. Collins & Brown (1997)
Summerson, John. Georgian London. Yale University Press (2003) Town Houses
Yorke, Trevor. Georgian & Regency Houses Explained. Countryside Books (2007)
Yorke, Trevor. Regency House Styles. Countryside Books (2013)  

~~~~~~~~~~~
You can find my most recent book
Twelfth Night at Longbourn 
at:
Amazon Paperback available soon


Connect with Maria Grace

Twelfth Night—a night for wondrous things to happen.

At least for other people.

In the months after her sisters' weddings, nothing has gone well for Kitty Bennet. Since Lydia’s infamous elopement, her friends have abandoned her, and Longbourn is more prison than home. Not even Elizabeth's new status as Mrs. Darcy of Pemberley can repair the damage to Kitty’s reputation. More than anything else, she wishes to leave the plain ordinary Kitty behind and become Catherine Bennet, a proper young lady.

Her only ray of hope is an invitation to Pemberley for the holidays. Perhaps there she might escape the effects of her sister’s shame.

Getting to Pemberley is not as simple as it sounds. First she must navigate the perils of London society, the moods of Georgiana Darcy, and the chance encounter with the man who once broke her heart. Perhaps though, as Catherine, she might prove herself worthy of that gentleman’s regard.

But, in an instant all her hopes are dashed, and her dreams of becoming Catherine evaporate. Will Kitty Bennet's inner strength be enough to bring her heart's desire?

On an ordinary night perhaps not, but on Twelfth Night, it just might be enough.

Author bio

Though Maria Grace has been writing fiction since she was ten years old, those early efforts happily reside in a file drawer and are unlikely to see the light of day again, for which many are grateful.

She has one husband, two graduate degrees and two black belts, three sons, four undergraduate majors, five nieces, six cats, seven Regency-era fiction projects and notes for eight more writing projects in progress. To round out the list, she cooks for nine in order to accommodate the growing boys and usually makes ten meals at a time so she only cooks twice a month.

Wednesday, 10 April 2013

10 Questions: Hope Tyler of "Hope's Betrayal"

Today's blog post is by way of a game - passed to me by Deborah Swift, author of, The Gilded Lily. In turn I pass it on to author, Maria Grace (see previous post to learn more about the Ms Grace's work)

10 questions - Hope Tyler of 'Hope's Betrayal'

Favorite Colour:
Hope's favorite colour is the opalescent green-blue of the sea on a sunny day.
 
The coast of the Isle of Wight - a view Hope would
have been familiar with.
Favorite Animal:
Hope has known hunger and deprivation and therefore has a practical attitude to animals. That said, she is very fond of Jasper, Lady Constance's spaniel, especially as he brought help when she had been kidnapped.
 
Jasper is a Cavalier King Charles Spaniel
Photo courtesy of Trisha Spears.(click for link)
Favorite Number:
Four.

Favorite Non-alcoholic Drink:
Tea. Hope has smuggled all manner of illicit substances into the country, anything from coffee to lace, and tobacco to tea. Of those that she tried, tea is by far away her favorite.

Hogarth print of ladies taking tea.
Tea was highly taxed and so many consumers drank contraband leaves.
Facebook or Twitter?
Hope is a woman of action and would enjoy Twitter on so many levels. Undoubtedly, she would have a network of fellow smugglers who would keep each other informed of the latest movements of the Revenue Officers. Also, she is not a woman to waste words and would appreciate the brevity of the messages.

Her Passion:
Justice.  Hope lives in a world of social inequality, where the rich can openly drink the tea she has smuggled, but she could hang for supplying them. Hope does not want to break the law, but grinding poverty means that to feed her family she has no choice.
The penalty if caught smuggling were harsh.
Giving or getting presents:
Hope has an open heart and a generous spirit - she loves to give and is embarrassed to receive.

Favorite Day:
Hope has learnt to take pleasure in the small things in life. Her favorite day would be warm, with the sun glinting off the sea and plentiful fish to be caught.

Favorite Flowers:
A carpet of woodland bluebells.
Photo courtesy of Keith Hulbert
(click for link)
Favourite Book:
Hope rarely has the time to read, but if she did, she'd appreciate the irony and humour of Ms. Austen's novels.
 
Click for link.
This game was passed to me by Deborah Swift and I am passing it on to Maria Grace.
I hope you have enjoyed this insight into Hope's character!
Why not leave a comment and share some of your favourite things!
Click for link

 

Sunday, 7 April 2013

Of Proper Gentlemen and Ladies - guest post by Maria Grace


Of Proper Gentlemen and Ladies

Etiquette is an integral part of every culture. Although the details differ among regions and historical periods, the concept of correct and incorrect ways to behave remains constant. Rules of polite behavior are essential elements of communication within a society, a social code that enables individuals to understand motives and subtle messages that are otherwise too cumbersome to display through words alone.

In general these rules reflect the values of a society. Following these rules demonstrates respect for the common morality and for other people. Obedience to the guidelines of good manners also reflects on the character of the individual and suggests one is well bred and refined.

These social rules are adopted and adapted over time.  Some may be written into elaborate manuals, though many are unwritten, caught rather than taught among the population at large. In periods of great social transition, like the Regency, published manuals are especially abundant.

The established etiquette in the Regency era emphasized class and rank and the proper relations between the genders. Although the rules might appear awkward and restrictive, especially for women, they did act as a safeguard against misunderstanding and embarrassment for all parties. 
 
 
Chaperones

Well-bred women were thought to have a "natural" sense of delicacy. Taste and poise should come naturally to a lady, and it was an indictment against their breeding to be worried about looking correct. Chaperones were one means of assisting young women in maintaining their delicacy and reputation.

Young women were protected zealously in company. Young, unmarried women were never alone in the company of a gentleman, save family and close family friends. A chaperone was also required for a young single woman to attend any social occasion. Under no circumstances could a lady call upon a gentleman alone unless consulting him on a professional or business matter.

Except for a walk to church or a park in the early morning, a lady could not walk alone. She should always be accompanied by another lady, an appropriate man, or a servant. Similarly, a proper lady did not ride abroad by herself.  Whether horseback or in a carriage, she should bring an appropriate companion to protect her reputation.
 
Introductions

It was unacceptable to speak to anyone of good breeding without a formal introduction by a third party.  The higher ranking individual (or the woman in the case of two equally ranking individuals) indicates whether he or she wishes to permit the introduction of an inferior. In the case he or she desired an introduction a third party would be asked to make one.  At a public ball, the Master of Ceremonies would conduct this service to enable gentleman and ladies to dance. However, if the higher ranking person did not desire an introduction, one could not be forced upon them.

 In some circumstances, the higher ranking person could introduce him or herself to the lower one. When introduced,  the person of lower rank bowed or curtsied. Gentlemen and ladies of equal rank bowed and curtsied when formally introduced to each other and again when parting.

Touching and tipping one's hat, using the hand farthest away from the lady to raise it, was a standard salutation. Not returning it would be very rude. After being introduced, individuals always acknowledged each other in public, at minimum with a tip or touch to the hat or a slight bow of the shoulders. 

If a gentleman met a lady with whom he had a friendship and who signified that she wished to talk, good manners dictated he should turn and walk with her as they conversed. It was not appropriate to make a lady stand talking in the street.

Failure to acknowledge an acquaintance was a breach in conduct and considered a cut. Manuals warned that a lady should never ‘cut’ someone unless ‘absolutely necessary’ and only ladies were truly justified in delivering a ‘cut’.   

Conversation

The heart of polite sociability was conversation. The whole purpose of conversation was to please other people and to be deemed pleasing. In general, conversation was tightly controlled by rules of etiquette as well. The list of unacceptable topics far outnumbered the acceptable ones.

A polite individual did not ask direct personal questions of someone they had just met. To question or even compliment anyone else on the details of their dress might also be regarded as impertinent. Personal remarks, however flattering, were not considered good manners. Etiquette manuals counseled such comments should be exchanged only with close family and intimate friends.

Similarly, scandal and gossip should be omitted from public conversation. Any references to pregnancy, childbirth, or other natural bodily functions were considered coarse and carefully sidestepped. A man could sometimes discuss his hunters or driving horses in the presence of ladies though it was generally discouraged.  Greater latitudes of conversation were allowed when the genders were segregated, particularly for the men.

For the Gentleman

While enjoying the company of ladies, a gentleman was under an obligation to please the women, extending to a lady of equal rank that respect usually due to a social superior.

If walking with a lady and a flight of stairs was encountered.  Ascending the stairs, he should precede the lady (running, according to one authority); in descending, he followed. 

In a carriage, a gentleman took the seat rear facing. If he for some reason, he found himself alone in a carriage with a lady, he could not sit next to her unless he was her husband, brother, father, or son. A proper gentleman always exited a carriage first so that he may hand the lady down, always taking appropriate care not to step on her dress.

If a gentleman attended a public exhibition or concert in the company of a lady, he would go in first in order to find her a seat, making sure to remove his hat. If in military uniform, a gentleman never wore a sword in the presence of ladies, nor did he smoke in their presence, though the use of snuff was acceptable.  

Touch

Not surprisingly, good manners required all forms of touching between members of the opposite sex were to be kept to a minimum. Putting a lady's shawl about her shoulders, or assisting her to mount a horse, enter a carriage  and for a gentleman to take a lady's arm through his to support her while out walking were considered acceptable of courtesy.

Shaking hands, though, was not. In the Regency era, shaking hands was considered a mark of unusual affability or intimacy. Only gentlemen of about the same social class, who knew each other well, shook hands. Moreover, the intimacy of shaking hands was a mark of condescension, if offered by one of a higher rank. 

Shaking hands with a person of the opposite sex was less frequent and less proper. A touch, a pressure of the hands, was the only external signs a woman could give of harboring a particular regard for certain gentleman and was not to be thrown away lightly. According to some contemporary conduct guides, a woman should avoid even touching the hand of a man who is not a family member.

Between sisters or ladies of equal age or rank a kiss on the cheek was acceptable. A gentleman might kiss a lady's hand, but kissing it 'passionately' was a gesture of excessive intimacy.

References

A Lady of Distinction   -   Regency Etiquette, the Mirror of Graces (1811). R.L. Shep Publications (1997)
Black, Maggie & Le Faye, Deirdre   -   The Jane Austen Cookbook. Chicago Review Press (1995)
Byrne, Paula   -   Contrib. to Jane Austen in Context. Cambridge University Press (2005)
Day, Malcom   -   Voices from the World of Jane Austen. David & Charles (2006)
Downing, Sarah Jane   -   Fashion in the Time of Jane Austen. Shire Publications (2010)
Jones, Hazel   -   Jane Austen & Marriage . Continuum Books (2009)
Lane, Maggie   -   Jane Austen's World. Carlton Books (2005)
Lane, Maggie   -   Jane Austen and Food. Hambledon (1995)
Laudermilk, Sharon & Hamlin, Teresa L.   -   The Regency Companion. Garland Publishing (1989)
Le Faye, Deirdre   -   Jane Austen: The World of Her Novels. Harry N. Abrams (2002)
Ray, Joan Klingel   -   Jane Austen for Dummies. Wiley Publishing, Inc. (2006)
Ross, Josephine   -   Jane Austen's Guide to Good Manners. Bloomsbury USA (2006)
Selwyn, David   -   Jane Austen & Leisure. The Hambledon Press (1999)
Trusler, John   -   The Honours of the Table or Rules for Behavior During Meals. Literary-Press (1791)
Vickery, Amanda   -   The Gentleman's Daughter. Yale University Press (1998)

Author Maria Grace
 Author bio
 Though Maria Grace has been writing fiction since she was ten years old, those early efforts happily reside in a file drawer and are unlikely to see the light of day again, for which many are grateful.

She has one husband, two graduate degrees and two black belts, three sons, four undergraduate majors, five nieces, six cats, seven Regency-era fiction projects and notes for eight more writing projects in progress. To round out the list, she cooks for nine in order to accommodate the growing boys and usually makes ten meals at a time so she only cooks twice a month.

She can be contacted at:


 Facebook: facebook.com/AuthorMariaGrace
On Amazon.com: amazon.com/author/mariagrace
Visit her website Random Bits of Fascination (AuthorMariaGrace.com)
On Twitter @WriteMariaGrace
English Historical Fiction Authors (EnglshHistoryAuthors.blogspot.com)
Austen Authors (AustenAuthors.net)

Sunday, 24 June 2012

Dinner with Mrs Rundel. Welcome to Maria Grace!

Today I'm delighted to welcome author, Maria Grace, to the blog.
Maria has been writing since she was 10, although those early efforts are not for public consumption! She has one husband, two graduate degrees and two black belts, three sons, four undergraduate majors, five nieces, six cats, seven Regency-era fiction projects and notes for eight more writing projects in progress. To round out the list, she cooks for nine in order to accommodate the growing boys and usually makes ten meals at a time so she only cooks twice a month.
So without further ado, a warm welcome to Maria who posts on 19th century dining!
Maria's book has an awesome 4-plus * rating on Goodreads (27 reviews)
Dinner with Mrs. Rundel.
Oftentimes writers write what they know and I suppose I am no exception. With three teen-aged sons, food can be a big deal. Lots of entertaining and important things happen around the dinner table. So it isn’t surprising that in nearly everything I write I feature at least one important mealtime scene.

All this is well and good, except that food, like everything else has changed a great deal in the last two hundred or so years. What constitutes a satisfying meal today looks entirely different from the expectations of the 1800’s. Can anyone say ‘research’?
Enter my newest, or should I say oldest, favorite cookbook: New System of Domestic Cookery: Founded up Principles of Economy; and Adapted to the Use of Private Families, by Mrs. Maria Eliza Ketelby Rundell (1745-December 16, 1828). ‘Mrs. Rundell’ as it was often referred to, was the most popular English cookbook of the first half of the nineteenth century. The first edition came out in 1806, several later editions were published with additions by other contributors.
At the time, few books on domestic management were available. Mrs. Rundel collected tips and recipes for her three daughters out of her thirty years’ experience running her household in Bath. Initially she planned to have four copies made, but Jane Austen’s publisher got involved and the rest is, as they say, history. 

For anyone interested, replica editions have been published and the original itself is available free on line:http://digital.lib.msu.edu/projects/cookbooks/html/books/book_03.cfm  or

With Mrs. Rundel’s assistance I learned a great deal about both food and domestic concerns in the early 1800’s. Who would have guessed stale white bread was good for cleaning wallpaper?
Just as cleaning methods changed, what foods are served for a meal have changed as well. For dinner I might serve a lasagna, green salad and dinner rolls or corn salad, roast broccoli and mushrooms, Peloponnesian pot roast and barley pilaf. Not so our ancestors. A whole host of unfamiliar dishes and meal plans awaited me in the pages so generously penned by Mrs. Rundel.

Her final chapter contains dinner plans for family dinners. For us, dinner consists of three or four dishes, she starts at five and works her way up very quickly, all the way up to two courses of eleven dishes plus removes. (Removes were dishes that were replaced with something else part way through the course). I have to admit, the thought makes my head swim. For a big holiday dinner with all the relatives coming, I might make eight dishes, not including dessert, which I try to have someone else bring. Twenty two to twenty four dishes and you might just need to lock me up in a room with very soft walls!
The contents of Mrs. Rundel’s menus were also very heavy on the meat dishes. For example, a five course meal might include: Half Calf's Head, grilled, (Remove and replace with Pie or Pudding.)Tongue and Brains, Carrot Soup, Greens round bacon, Saddle of Mutton, and Potatoes and Salad, at side table.  That’s three mean dishes out of the five. Atkins friendly I suppose.

Her most elaborate meal plan,eleven and eleven, and two removes’ just made my head spin. It is hard to imagine how much kitchen staff it would take to accomplish this meal, especially when you take into consideration the lack of refrigeration and other modern conveniences. Notice the mix of dishes too. I would never serve a raspberry tart and lobster and duck all on the same course.

FIRST COURSE
Salmon, (Remove and replace with Brisket of Beef stewed, and high Sauce,) Cauliflower, Fry,
Shrimp Sauce, Pigeon Pie, Stewed Cucumbers, Giblet Soup, Stewed Peas and Lettuce, Potatoes, Cutlets Maintenon, Anchovy Sauce, Veal Olives braised, Soles fried. (Remove and replace with Quarter Lamb roasted.)


SECOND COURSE
Young Peas, Coffee Cream, Ramakins, Lobster, Raspberry Tart, Trifle,  Orange Tourt,
Grated Beef, Omlet, Roughed Jelly, Ducks.

Mrs. Rundel kindly includes recipes for many, though not all of these dishes. (I cannot for the life of me figure out what ‘Fry’ is.) A few of them are rather interesting.
I am not sure how many of these are going to show up on my dinner table. But I may just try the Stewed Cucumbers one of these days.

Some of these dishes make appearances in my Given Good Principles series. The first book, Darcy’s Decision was released in January and is available on Amazon.com. The second, Darcy’s helpmate (or possibly The Future Mrs. Darcy—indecision is taking its toll on me right now!) will be released in July. The final volume, Principles and Virtue is slated for release at the end of 2012.

And in case you’d like to know what I’m serving for dinner, here’s my Peloponnesian Roast recipe, simple, unique and flavorful.

Peloponnesian Pot Roast
2.5-3 lb pot roast
24 oz. tomato sauce
2 T vinegar
1 t ground nutmeg
½ t ground cinnamon
½ t ground all spice.
Brown meat in heavy pot.  Mix remaining ingredients and pour over roast.  Simmer 1 ½ hours, until cooked through.  Alternatively, cook in a crock pot, 3-4 hours high, 6-8 hours low.


Thank you so much, Maria, for a gem of a post - right up my street. The Mrs Rundel book is a real find and one I'm going to check out. Best of luck with your writing - I cannt wait to read 'Darcy's Decision' - it has some awesome reviews on Goodreads!
Grace x

Darcy's Decision - the story.
Six months after his father's passing, Fitzwilliam Darcy still finds solace in his morning reflections at his parents' graves. Only in the quiet solitude of the churchyard does he indulge his grief. None but his unlikely mentor recognize the heartache and insecurity plaguing him as he shoulders the enormous burden of being Master of Pemberley.
Not all are pleased with his choice of advisor. Lady Catherine complains Darcy allows him too much influence. Lord Matlock argues, "Who is he to question the God-appointed social order?" But the compassionate wisdom Darcy finds in his counselor keeps him returning for guidance even though it causes him to doubt everything he has been taught.
In the midst of his struggles to reinvent himself, his school chum, Charles Bingley, arrives. Darcy hopes the visit will offer some respite from the uproar in his life. Instead of relief, Darcy discovers his father's darkest secret staring him in the face. Pushed to his limits, Darcy must overcome the issues that ruined his father and, with his friends and mentor at his side, restore his tarnished birthright.
Author, Maria Grace.

Maria can be contacted at: author.MariaGrace@gmail.com.
You can find her profile on Facebook: facebook.com/AuthorMariaGrace
or visit her website at AuthorMariaGrace.com