The Lovels of Arden is a somewhat gothic, Victorian Romance about the life of a young woman who was raised in wealth and privilege, but who returns home from her schooling on the continent to discover that her life has drastically changed for the worse.
While Clarissa Lovel travels home by train after years away at a private seminary school in France, she meets a handsome young man on the train, one George Fairfax, who lets slip that Arden Court, her childhood home, was sold to pay of family debts while she was gone.
Always somewhat distant from her father, especially since the mysterious dismissal of her brother from the home some years ago, Clarissa attempts to adjust to her new life in a tiny cottage. She tries to behave well and do good in order to gain her father's affection.
A dear family friend, Lady Laura, sees Clarissa's plight and takes pity, offering to make her a guest at Hale Castle indefinitely so that she can mix with other people her age, and see a bit more of the country.
While she is a guest of Lady Laura, Clarissa discovers the identify of her companion on the train, and soon finds herself falling in love with George Fairfax who is hopelessly bound to another woman by a long-standing engagement.
Clarissa knows her feelings for George are wrong, and she is too good a person to get in the middle of his relationship, but George himself attempts to make her stray from her pious resolve, for he too is deeply in love with her.
When Clarissa receives the attentions of the new owner of Arden Court, a good but somewhat older man, Mr. Granger, though her heart hesitates to reciprocate his affection for her, her good sense tells her that this match will not only secure a future for herself and bring her childhood home back into the family, but it should also put a halt to George Fairfax's inappropriate attempts at wooing her behind his fianc�e's back.
Mary Elizabeth Braddon weaves a tale of romance and intrigue with heart wrenching narrative and unexpected twists throughout. And the ending is not so predictable as one might expect of a novel from this era.
Best part of story, including ending: I loved the gothic feel, and the utterly delightful sense of intrigue that always left me wanting to read more.
Best scene in story: Probably the part where Clarissa and her maid make a plan to escape from Mr. Granger's household.
Tone of book? - thoughtful Time/era of story - 1600-1899 Romance/Romance Problems - Yes Is this an adult or child's book? - Adult or Young Adult Book Lover is - of a different social class Unmarried Love Triangle? - Yes
Weird Victorian/Shakespearean English? - Yes Amount of dialog - significantly more descript than dialog
With it’s tart and vibrant flavour, Anathoth Farm’s Lemon Curd is so delicious and mouth- watering that we are sure it is what all good lemons want to be when they grow up! A zesty silky-smooth flavour that egg-splodes in your mouth, Anathoth Farm’s Lemon Curd is the perfect addition to your baking this Easter season!
White Chocolate Cheesecake: Place the chocolate in a heatproof bowl, set over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Set aside to cool to room temperature.
Meanwhile, in a food processor, blitz the milk, cream cheese and condensed milk until smooth. Add the chocolate and pulse to combine.
Whisk the cream by hand or with an electric mixer until stiff peaks form (careful not to over beat, else you will end up with butter). Gently fold the cream into the chocolate cheesecake mixture.
To Assemble: Unwrap the Easter Eggs and rest them in egg cups or shot glasses. Using a small pairing knife, dip the blade in a cup of hot water for a few seconds, wipe dry with a tea towel and gently remove the top off the Easter Eggs. Repeat until all tops have been removed.
Fill the hollow easter eggs by piping in the white chocolate cheesecake filling right up to the edge of the eggs.
Fill another piping bag, fitted with a plain small nozzle with Anathoth Farm Lemon Curd. Pipe enough lemon curd over the white chocolate cheesecake mixture to form the egg yolk in your easter eggs.