Irene Preston's Blog, page 5
November 3, 2015
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October 29, 2015
Rebecca E. Neely: Make an Authentic Diner-Style Hoagie
Send to KindleI’m so not showing Bones this post. In case you didn’t guess, Carlo’s meatball sub fetish came straight from my hubs. This yummy hoagie recipe from Rebecca Neely looks like something he might love better than me. Rebecca’s brought a tasty excerpt in addition to the hoagie-building lesson and if you make it to the bottom of the page you can find a rafflecopter giveaway!
Rebecca:I grew up in my family’s restaurant business, an actual, cool, Mom and Pop style diner. Only at the time, it wasn’t yet retro! In true 1970s fashion, it sported lots of brown and Crayola orange, from the countertops to the paneled walls, to the vinyl covered booths. Design crimes and all, it’s a place that’s part of my soul, and though long gone, lives on graciously in my memory.
What a privilege to grow up in such a place! From the time I was about ten, my brother and I worked alongside my parents, aunt and uncle, cousins and the help, making, on a large scale, tantalizing, from scratch fare, such as spaghetti sauce, (you have to use pork bones), wedding soup, and bread stuffing. Lots of Saturdays, starting at 7am, we did heavy prep, mixing up ingredients in Rubbermaid tubs; pounds of butter, ground meat, celery, onions. We cooked in cast iron and stainless steel cauldrons half my height, stirred with wooden paddles that could’ve doubled as oars. I learned how to work the grill, make salads, and turn last night’s chicken special into today’s soup du jour.
In my book, A MIGHTY GOOD MAN, a lot of the action takes place in a diner, Mighty Ricky’s. It’s fictional, but the Mighty Ricky hoagie isn’t – I grew up making, and eating said sandwiches in my family’s restaurant, under the loving tutelage of my father, a certified hoagie junkie.
A hoagie junkie myself, I’ve come by that love honestly. J Nothing satisfies like the marriage of the chewy, fresh bread, the salty tang of the meats and cheese, and the dressing kissed vegetables.
Loosen your waistband for this one! Grab a knife and fork, and have plenty of napkins at the ready. Enjoy!
HOW TO MAKE A MIGHTY RICKY
In my opinion, the bread makes the sandwich – so get the best hoagie bun you can find. I toast mine lightly under the broiler, so it won’t get soggy.
Heat three to five of your favorite Italian meatballs with sauce. (depending on size; I like to cut mine in half). Pile on one side of the bun.
Top with mozzarella or provolone cheese. The heat of the meatballs will melt the cheese.
On other side of bun, layer lettuce, tomato and onion lightly dressed with Italian dressing, or your own oil and vinegar dressing. Salt and pepper to taste.
Add slices of ham, salami. Close hoagie, and using two hands, take a big bite.
Excerpt from A MIGHTY GOOD MAN, romantic suspense
“I guess there are advantages to having an aunt who owns a restaurant,” Hank said over a mouthful of hoagie.
“I’d say.” Jack watched intently as she licked a dab of sauce from her knuckle. Hot damn, she made that look good. He wanted to lean in and take a taste for himself. Instead, he settled for another bite of his own sandwich.
“God, I haven’t had a Mighty Ricky in ages.” She took another enormous bite. “These rock.”
“You were pretty jacked up about them yesterday.”
“What do you mean?” She stopped, mid-bite.
“You told me they were one of your most popular sandwiches. I made a few since then, so I decided to see what all the hype was about.” He chewed thoughtfully. “A meatball and an Italian hoagie hybrid.” He swallowed. “Damn. That’s good.”
A Mighty Good Man‘Hank’ Jerry…Her personal and professional life on the skids, a family emergency forces her to return to the small town, and the aunt, she left behind.
Jack ‘Gent’ Darcy…Fresh out of prison, he’s bent on cutting ties with the Creds, but when you’re a war counselor in a national gang, they don’t let you just walk away.
Injured and on the run, Jack lands on Hank’s doorstep, and makes her a proposition she can’t refuse: write his story about life inside one of the most powerful gangs in the country. It’s simple – she’ll get her career groove back, and he’ll bury the gang, then disappear – his version of freedom.
Only problem is, they can’t help falling for each other, and they’ve both got something to hide that could blow up in their faces. With time running out and gang enforcers closing in, will the trust they’ve forged survive the ultimate test?
Where to Buy A MIGHTY GOOD MAN
A Mighty Good Man is FREE on Kindle Unlimited!
See what InD’Tale has to say about A Mighty Good Man.
About Rebecca
Raised on a down home blend of Johnny Cash, Jack London, Sherlock Holmes, the Steelers, and all things small town, Rebecca feels blessed to have grown up in a close knit, fun loving and artistic family. Her mother, a voracious reader and scratch cook, and her father, an entrepreneur, English teacher and lover of literature, taught Rebecca and her brother to work hard, aim for the stars, and live life.
With music, books and laughter as constant companions, she grew up working, cooking and eating in the family’s restaurant business. A certified book and hoagie junkie, Rebecca thrives on live music, mysteries and the outdoors. She’s a cheddar enthusiast, lover of cats, teddy bears, hot coffee, cold beer, thunderstorms, the blast of a train’s whistle, the change of seasons, country roads, woodpeckers, spoon rings, cool office supplies, and the Food Network.
She’s a sucker for a happy ending, and strives to write the kind of stories she loves to read—those featuring authentic, edgy and vulnerable characters, smack dab in the middle of action that explodes from page one.
Careers, past and present, include freelance writing, accounting, mother, problem solver, doer and head bottle washer.
Visit Rebecca Online:
Blog | Facebook | Twitter | Amazon | Goodreads
October 22, 2015
Irene Vartanoff: Substitution Salmon Salad
Send to KindleHey, hey everyone. Today you have two Irenes for the price of one! We have other things in common, which you’ll probably figure out shortly. (Honestly, do I ever make anything without a substitution?) Irene Vartanoff has brought a delish salmon salad recipe and an excerpt from Captive of the Cattle Baron. My contribution to this post is eating the yummy salmon while I enjoy the excerpt…
Irene V:I find recipes on the net by googling them, and then I copy down the ingredients and maybe a few direction. Sometimes I don’t copy very well. That’s how I ended up making a Substitution Salmon Salad that I adore.
I never, ever follow recipes exactly although I always mean to. After I found a salmon salad recipe online that didn’t have any ingredients I dislike or that dislike me, I went shopping for them. That’s where the substituting began. I wasn’t about to buy the dry mustard the recipe called for, not when no one in the house eats dry mustard. My husband always has some Gulden’s Spicy Brown Mustard around, so I figured I could use that. Substitution Number 1. The recipe called for chives. By the time I got to the grocery store, I thought I was supposed to buy dill. Oops. Substitution Number 2.
When it came to assembling the ingredients, I wasn’t starting from fresh salmon, but from frozen. Substitution Number 3. The directions say I should let them thaw overnight in the refrigerator, and yada yada. I put the sealed plastic packages in cold water and thawed them in ten minutes. Substitution Number 4. Then it was time to line the pan with aluminum foil. It was a nonstick pan anyway, and I simply brushed about a tablespoon of olive oil onto the surface so the salmon filets wouldn’t stick. Substitution Number 5.
The recipe as I’d copied it down wanted 1 1/4 tablespoons of honey. That couldn’t be right. Nobody ever does a quarter of a tablespoon, and anyway, I try not to add sugar of any kind directly to my cooking. So I put in a scant one-half to one teaspoon of honey. Substitution Number 6.
BTW, it’s so hard to find yogurt with fat in it that I tried this recipe with nonfat yogurt. I don’t recommend it. It needs the fat.
Despite all my substitutions, the resulting salmon salad was a party hit and has become a personal favorite of mine. Sometimes I add twice as much dill. Once, I tried more salmon, but that threw the balance off. Adding extra red grapes doesn’t seem to be a problem.
This is a very high protein, high fat salad, totaling approximately 1600 calories including the pound of salmon. It can satisfy four people with a few side bits of this or that like lettuce or cucumber because it’s so calorie dense. It has a refreshing and sweet final taste because of the grapes, but it’s solid, unlike many kinds of salads. You won’t feel hungry again for hours.
Enjoy!
Irene’s Salmon Salad Recipe
1 pound salmon filets
1 cup red seedless grapes, cut in half (no seeds to battle)
1/4 cup full fat (4%) cottage cheese
1/4 cup mayonnaise (because you need more fat in your diet)
1/4 cup full fat plain Greek yogurt (more fat. A theme…)
2 tablespoons chopped dill (or more)
2 tablespoons olive oil
1 teaspoon (or less) honey
1 teaspoon (or less) mustard
A few squeezes of lemon
Brush a flat nonstick pan with olive oil (or spray with nonstick spray). Mix the remaining olive oil, honey, mustard, dill, and some squeezes of lemon. Brush the salmon filets with the mixture. Be generous. You’ll collect what remains in the pan later.
Preheat oven to 275 degrees. Bake 15-18 minutes. Do not overcook. Salmon should show some white foamlike stuff on the surface. Keep this. It’s good stuff.
While the filets bake, mix the cottage cheese, mayonnaise, yogurt, grapes, and the remaining oil mixture in a quart bowl, adding lemon juice to taste. Refrigerate.
Once the salmon is cooked, cool it in the refrigerator. (Do not mix hot salmon into the mayonnaise mixture; bad things could happen.) Collect the remaining oil mixture from the baking pan and cool it.
Break the salmon into chunks of your preferred size and mix everything together gently. Done!
Irene Vartanoff
Captive of the Cattle BaronAbducted by rancher Baron Selkirk—okay, it was an accident, but now he won’t let her go—former TV child star turned horse whisperer Addie Jelleff wants to return to Jackson Hole, Wyoming, to defend her actor pal in court. Baron and his vast, isolated ranch appeal to Addie as a respite from the media circus, but he’s awfully domineering and she can’t possibly give in to their growing attraction while she’s virtually his prisoner, can she? Baron wants Addie to open up about her mysterious past and her commitment to another man. Why won’t she give in to Baron, when every time they touch, they catch fire? It’s a battle of wills—with neither one backing down.
Excerpt:
Miss Betty cornered Baron in the kitchen, where he was helping himself to peanut butter and jelly. She slapped his fingers.
“’Tain’t enough to hold you. I’ll make you a sandwich.”
She busied herself pulling out meat and fixings. “Did you really abduct that girl?”
He leaned back in the kitchen chair. He let out a long breath. “Not exactly. Maybe.”
“Which is it?” came the sharp retort.
He took a napkin from the stack of checkered cloths in the center of the table. Then he poured himself lemonade from the pitcher he’d pulled from the refrigerator.
“Well?”
“She’d stowed away in the back of the SUV. I didn’t know she was there. She woke up when I was only a half-hour from here.”
“Bein’ a decent man, you didn’t leave her there in the middle of nowhere,” Miss Betty said.
“It wasn’t as if she could wait on the next corner for a bus.”
Miss Betty snorted. “No buses anywhere near.” She presented him with a large sandwich on homemade whole-wheat bread. “Why didn’t you turn around and take her back to Jackson Hole?”
“She needs protection,” he replied.
“From what?”
“From herself, most likely. Maybe from some man.”
Miss Betty took a glass from a cabinet and sat down opposite him at the table. She poured herself lemonade. “You’re actin’ like she’s your relative and you have a responsibility to look after her.”
“Guess I am. It comes natural to me.”
“Don’t think so.” She snorted. “You took one look at her and thought ‘mine.’”
Where to Buy Captive of the Cattle Baron:
Captive of the Cattle Baron is FREE on Kindle Unlimited!
About Irene VAward-winning author Irene Vartanoff started reading romances and comic books as a teenager. Emilie Loring romances and Superman comics led to the serious stuff, Gothic novels and Lois Lane comics—and romance comics. Writing comic books and working on staff at Marvel Comics and DC Comics absorbed her early career years, aspects of which are gently spoofed in her superhero adventure series, Temporary Superheroine. Editing for major publishers of romance Harlequin, Bantam, and Berkley inspired her next career shift to writing romance novels. Captive of the Cattle Baron is her first sweet contemporary western romance.
Visit Irene Onine at:
IreneVartanoff.com | Facebook | Amazon
October 15, 2015
Vicki Batman: Very Easy Lemon Tarts
Send to KindleKnow what I love more than lemon tarts? (and you know I love lemon tarts!) Recipes that are Very Easy – especially the kind that can be thrown together quickly to bring to get-togethers. Vicki Batman is here today with the quickest, easiest tarts ever! Once you snag this awesome little recipe, make sure to check out Vicki’s upcoming holiday box-set, Season of Surprises.
Vicki
With the holidays coming, we’re all crunched for time. And for those special events, I’ve made these:
You don’t even have to zest a lemon!
Very Easy Lemon Tart Recipe
Tiny pie shells (ex: Clearbrook Farms, 24 count)
1 jar of Lemon curd
Spoon lemon curd into each pie shell until the desired count of tarts is reach. Top each tart with a flower sprinkle. Store covered in the fridge until serving.
But why stop with lemon tarts? The tiny pie shells are so versatile. Use chocolate pudding. Or vanilla. Dab on a bit of chocolate sauce. Or raspberry jam. Or caramel sauce. Or instead of lemon, try lime curd.
There are tons of recipes using the tiny shells. Just Google away and have some fun.
Includes Holiday Handbag Extravaganza by Vicky Batman
“Holiday Handbag Extravaganza”
A romantic comedy short story in the Season of Surprises holiday anthology
Christmas Countdown is on! Hunk-a-licious customer, Jack Treadaway, pesters boutique owner, Callie Woods, to locate a vintage handbag for his mother. Too bad the wedge between them is his sister, the meanest girl in town.
Where to Buy Season of Surprises
About VickiAward-winning author, Vicki Batman, has sold many romantic comedy works to the True magazines, several publishers, and most recently, two romantic comedy mysteries to The Wild Rose Press. She is a member of Romance Writers of America, Sisters in Crime, and several writing groups. An avid Jazzerciser. Handbag lover. Mahjong player. Yoga practitioner. Movie fan. Book devourer. Chocoholic. Best Mom ever. And adores Handsome Hubby. Most days begin with her hands set to the keyboard and thinking “What if??”
Visit Vicki Online
Blog | Facebook | Twitter | Pinterest | Goodreads | Amazon | Email
October 8, 2015
Stephany Tullis: 2 Fabulous Cocktail Recipes
Send to KindleHappy Hour! (It’s Happy Hour somewhere, right?) Stephany Tullis is here today. Obviously a gal after my own heart, Stephany has brought not one, but two lovely cocktail recipes for us today. Also – BARGAIN ALERT – you can get Stephany’s book 48 Hours ’till Christmas for only $0.99 right now!
Stephany:
I love to write, travel and hang out with family and friends. From my perspective, mouth watering food, a frosty or hot drink , depending on the occassion and season, are necessary ingredients to guarantee a good time for all. Add some music and the sky’s the limit!
My smorgasbord of passions is reflected in my writing. My characters love nothing more than to celebrate, memorialize, or toast an occassion with friends and family. Small town southern charm and hospitality season my writing style, my characters–and their desire to entertain with homespun flare and, as befitting the occassion, a sophistication that rivals the best of the best.
In my first novel, The Master’s Plan, A Novel About Purpose , Selena B. Jones hosts a dinner party to announce her purpose filled ‘master plan’ project. Nothing but the finest works for Selena who hires a caterer to assist with the event:
“Selena had converted an area that was normally a part of the great room to the left of her dining room and created an elaborate carving station where guests could sample their choice of succulent roasted turkey, beef and ham. An elaborate backdrop of candles interspersed with luxuriant bouquets of her favorite flowers…calla lilies… provided a muted but elegant backdrop for the food.”
In my soon to be leased Christmas Anthology, Love, Peace & Joy, Holly Spriggs excitedly plans to host her first Christmas Eve gathering inviting an overflow of guests to a mouth watering buffet intended to satisfy the palates of her multi cultural guests. Included on the menu is this holiday inspired punch, her boyfriend Chad’s speciality:
JOLLY CRANBERRY JUICE SANGRIAIngredients:
1 bottle of Zinfandel
4 cups of Cranberry Juice (chilled)
1 cup of Orange Juice
1 Orange (halfed and thinly sliced)
1 Apple (cored, quartered and thinly sliced)
1/2 cup of fresh cranberries
Combine all ingredients in a pretty glass decanter. Chill at least 4 hours or overnight.
Stir well and serve over ice.
Garnish with an extra orange slice, if desired.
This drink is the perfect punch for Holly’s holiday feast!
Recently, I traveled to Jelyll Island, a beautiful island off the coast of Georgia, known as the playground of the wealthy in the late 1800’s. I was introduced to a speciality cocktail served at a local restaurant. (I asked permission to share the restaurant’s potent and eye catching version of a ‘We Be Jammin’ cocktail.)
I plan to include this specialty drink in Book 2 of my Blue Lady, Angelica Mason Series.
1st three readers who email me via my website receive a copy of BLUE LADY’s Sweet Dreams scheduled for release November 6th 2015.
‘WE BE JAMMIN’ COCKTAILIngredients :
Cranberry flavored Vodka
Orange flavored Vodka
Jam: cranberry/blueberry or jam of choice
Orange/Berry or garnish of choice
Add some ice to a drink shaker and the following:
A healing spoonful of your jam of choice
An ounce of each: Cranberry and Orange flavored vodka
1/4 (or as fits your taste buds) cup of water
Shake this fabulous concoction for about 30 seconds
Pour into your favorite martini or other cocktail glass
Add your garnish of choice
This combination serves two cocktails.
Love, Peace and JoyLove, Peace & Joy is guaranteed to fill readers hearts with the magical, mystical spirit of Christmas. Three short stories filled with all the ingredients of a holiday season like none other: fun, family, food, love, music and the potent gift of giving.
The perfect holiday gift and one you won’t forget: A Holly Spriggs Jolly Christmas, Chocolate Covered Kisses and Joyeux Noelle.
Where to Buy Love, Peace and Joy
About Stephany
My spirituality is the force behind my being. In my world, there is no life without writing, traveling, family, music and my love of politics. My loves and interests are central to my writing.
Visit Stephany Online
October 1, 2015
Blimey, It’s Spotted Dick! by Morgan O’Neill (w/giveaway)
Send to KindleGiveaway, time-travel and Spotted Dick! (I’m not going for that Spotted Richard) Also one author – two writers. The writing team of Cary Morgan Frates and Deborah O’Neill Cordes (aka Morgan O’Neil) is here today talking about foodie research into their time-travel romance series. Deb and Cary are giving away a copy of Begun By Time to one commenter. If you make it all the way to the bottom of the page, you can also register to win a $25 Amazon Gift Card!
Deb and Cary Talk Spotted DickYikes, what the heck is Spotted Dick? And how does one talk about it in polite company? Spotted Dick is a traditional British pudding made with suet and flour for the dough, to which dried fruit is added, giving the dick its spots. Ye gads, the name has been the subject of much controversy in recent years, with some more delicate souls trying to change it to Spotted Richard! This begs the question, where did the dick come from? No one is certain, but some think it comes from “puddick,” an early form of the word pudding, or it may be a reference to the German dick, meaning “thick.” (!) Whatever its name or origins, Deb says it’s quite delicious, having had a big helping drizzled in custard sauce in a London pub. (!!) Cary says she’s willing to try it once she stops laughing.
All kidding aside, we delight in immersing ourselves in British culture and history when researching our Elizabethan time travel series. For our newest release, Begun by Time, the Prequel to The Thornless Rose, we had fun delving into the culinary history of World War II England. We were amazed by the resiliency and creativity of British housewives as they dealt with rationing and deprivation.
Bangers and mash, fish and chips, meat pasties, cucumber tea sandwiches, scones and clotted cream, crumpets… What is your favorite British go-to food?
Spotted Dick recipes:
Excerpt from Begun by Time, in which our heroine, Catherine Hastings, shares a wonderful meal with Arthur Howard––and perhaps a date with destiny?
Catherine had a jolly time at The Palace, surprised and pleased that they had the place to themselves. She enjoyed being spoiled by Arthur and the wait staff. Everything was perfect, from the gleaming brass and rich, dark woods of the Victorian decor, to the warmth of a real fire and flavorful food. She particularly enjoyed the dessert they shared, a big helping of Spotted Dick. She declared the pudding tasted positively scrumpy. He pronounced it ambrosial. That made her smile, but when he told her about an American client of his who had been scandalized by the name of the concoction, she blushed furiously and laughed out loud.
“Ah, the Yanks don’t speak proper English,” he said with a wink.
She grinned, shook her head, and took another bite, savoring the mingling of luscious custard and tangy currants.
Arthur’s smile waned, before being replaced by a frown, and she wondered at the sudden change in his mood. “What is it, Arthur?”
“Hold on a moment, love.” He signaled to the waiter hovering nearby. “Please give us some time to ourselves.”
The waiter nodded and retired from the room. They were alone.
Arthur went down before her on one knee. “Catherine, my dearest.”
Oh, my word! This was so soon, so unexpected.
Thank you so much for hosting us today, Irene, and thanks to everyone who stopped by. Happy reading! ~ Deborah and Cary, writing as Morgan O’Neill.
Begun by Time
In 1945, a man disappeared into thin air…
In the final days of World War II, Catherine Hastings meets the man she wants to marry. Flight surgeon Jonathan Brandon isn’t just handsome—he’s everything Catherine could hope for in her betrothed. But her dream of a happily ever after is shattered when Jonnie disappears shortly before their wedding…leaving Catherine bereft, broken-hearted, and with a lifetime of unanswered questions.
Arthur Howard is smitten with the lovely Catherine the moment he sees her. He’s certain he’s found the woman he wants to marry. Yet behind Catherine’s sparkling green eyes is a haunted look—the look of a woman who has known loss. But can he love a woman who still grieves the loss of her fiancé? Now Arthur wants answers about the man Catherine intended to marry.
But the truth about Jonnie’s disappearance is far stranger than fiction…
Where to Buy Begun By Time
Entangled | Amazon | iBooks | Kobo | B&N
About Morgan O’NeilTwo authors writing as one, Cary Morgan Frates and Deborah O’Neill Cordes specialize in recreating pivotal moments in history, epic adventure, and romance—with a time travel twist.
Visit Morgan O’Neil Online
Newsletter | Goodreads | Facebook | Twitter | Entangled | Amazon
Don’t forget to enter the giveaway – you just need to comment to be entered for a free copy of Begun by Time! (We’ll leave the contest open through Sunday). Deb and Cary want to know: Bangers and mash, fish and chips, meat pasties, cucumber tea sandwiches, scones and clotted cream, crumpets… What is your favorite British go-to food?
September 24, 2015
Mickie Sherwood’s Creamy-Style Red Beans and Rice
Send to KindlePlease welcome Mickie Sherwood to the blog with bona-fide Louisiana red beans. Mickie – this is one of my favorite comfort foods from home so can’t wait to see how you make yours. I like mine with a little andouille, but I mix it up with the meat and sometimes even go vegetarian.
Everyone, don’t forget to check out Mickie’s book Templet’s Tasty Tails. She’s brought a yummy excerpt that features another Louisiana favorite!
Mickie:
From boudin, crabs, and crawfish to red beans and rice, food is king in South Louisiana. Somebody eats something delicious in all of my novels. But, we get to that later.
Now, I’ll share my version of how to prepare the scrumptious meal of red beans and rice. No two cooks cook red beans the same way. Some people like to cook them so that the bean is done but the skin is unbroken. Others prefer their beans cooked to a creamy consistency, meaning the outer skin breaks open.
I love mine in-between. There is a combination of both. This way my bean juice, or gravy if you want to call it that, is just right for my rice.
Red Beans and Rice Recipe:
Ingredients:
Read beans (You determine the amount to cook. I cooked 1 cup.)
1 – Onion
Green onions
Bell Pepper (I used 1/2 each green, orange, and yellow.)
Water (Enough water to cover the beans.)
Ham slice – cubed
Garlic powder
Salt
Pepper
Cooked fluffy rice
Instructions:
1) Pick and wash the beans to remove the grit.
2) Pour beans in a pot and cover with water.
3) Add chopped onions, green onions, and bell peppers. Season to taste. Be mindful of the salt because you’re adding ham.
4) Cube the ham while water starts to boil.
5) Add ham to beans and reduce the heat to medium.
6) Keep an eye to prevent water from cooking down too low. Add more as needed, stirring constantly.
7) Cook beans to perfection, about two hours. I cook mine on a moderately high heat to make them creamy. That means they must be under a constant eye to prevent scorching.
8) Serve with fluffy rice.
Add a dash of Louisiana Hot Sauce or Tabasco Sauce and you’re all set. Enjoy your meal with a hunk of cornbread!
You can read the full recipe with pictures at my blog.
Earlier, I mentioned crawfish. If you’ve ever been to South Louisiana, you’ve probably dared to eat a few. Booker Templet, the hero in Templet’s Tasty Tails, my latest mainstream romance, is a crawfish farmer who is determined to woo Web Designer, Erika Washington. After their initial business meeting ended in a spirited fashion, he stumbles upon her at an Easter crawfish boil held by a mutual acquaintance.
Templet’s Tasty Tails
Web Designer Erika Washington’s contract with her childhood best friend covers all possibilities about her pregnancy. But, one unpredictable event redirects her future. As a donor-surrogate, what does one do when fate changes the plan and claims the lives of the intended parents? If you’re selfless, strong-willed Erika Washington, you mount a defense to keep your baby.
Entrepreneur Booker Templet, owner of Templet’s Tasty Tails, secretly agrees to help his first cousin. However, unfortunate circumstances change the course of his life. After he learns the identity of the other donor, Booker plans to be a part of his child’s life. No matter what.
Will Erika and Booker battle over custody of the baby? Will their horrible loss help them find consolation in each other’s arms? Or will fate intervene yet again?
Excerpt:
Steps behind Vince, Booker walked into the dusky evening. The noise level indicated the event was still in full swing. Searching the grounds for Erika, he spotted her away from the masses. Although Vince appeared hesitant about joining the women, Booker did not give it a second thought. He sauntered over.
Erika and Theresa shared a table littered with yet-to-be-eaten crawfish and totally destroyed carcasses.
“Well, how are Templet’s Tasty Tails?”
“That’s a catchy title for your website,” Erika complimented.
“Ahh. But, I don’t have one. Yet.” Taking it upon himself, Booker swiped a crawfish from their pile and peeled it. “I seem to remember a certain web designer cutting me loose.” Like a crawfish-eating connoisseur, he devoured the tail. “Meaty. Succulent. Delicious.”
“If you must say so yourself, huh?” Erika picked at him, presenting him a half-smile. He noticed she soaked the fingers of one hand in a cup of water.
She turned her palm upward. The tips of her fingers were shriveled and streaked red.
“Are they burning?”
“Like a four-alarm blaze,” she said. “Too many crawfish aren’t good in my condition, anyway.”
“I know what’ll help.” Booker went to the bar and came back. “Try this.”
He replaced the water cup with milk. Next, he lifted her hand, feeling her ultra-soft skin. Erika allowed him to submerge her fingers.
“That does feel better.”
“Good.
“Thanks.”
“Wow. I call that progress.”
During their whole exchange, Theresa and Vince watched in silence. Vince whispered something in Theresa’s ear. Theresa nodded and looked at Vince with loving eyes.
“If you’re still interested, I have an idea for your site.” Erika appeared to recognize the other couple’s need for a private moment.
“Sure.”
“Come on.” She got up with her fingers resting in the cup of milk. “My case is in the house.”
“If I may, I’d like to start over. I’m Booker.”
Erika seemed to toy with the idea of rejection. She did an embellished eye bat. As if she had X-ray vision that could see to his core, she mapped his body from head to toe, and back up to his eyes.
“I’m Erika. It’s nice to meet you, Booker.”
As he accompanied Erika into the house, Booker felt relieved to be in her good graces.
What actors would I love to see in the roles of Erika and Booker? I’ll show you at Templet’s Tasty Tails’ Pinterest Storyboard: .
Where to Buy:
If you’ve never had crawfish and would like to see how to boil and peel them, I have a blog post for that. Check it out here . This post has pictures and a video.
I’ve enjoyed sharing Foodie Friday with you.
Thank you, Irene, for including me.
About Mickie:
I’m a cruise-loving, people-watching, picture-snapping baby boomer with time on my hands. So, I create sweet, and spicy relationship-based, mainstream-contemporary, romantic love stories.
Visit Mickie Online:
Twitter | Pinterest | Goodreads
September 18, 2015
Kristina Knight: Chocolate Strawberry Smoothies
Send to KindleKristina Knight in the house! I’m so excited y’all. I’ve known Kristina since we were both debut authors in 2012. She was releasing What a Texas Girl Wants, the very first book in her Texas Wishes series, and well, I live in Texas and… Friendship! So of course Kristi showed me up by bringing something delish that’s also healthy. Chocolate and strawberries. Make sure and scroll past the recipe to check out The Anthem Series which include her latest book Start Me Up!
Kristina
The days are getting shorter and cooler here on the North Coast, but I’m still craving one of my summer favorites: smoothies! RadioMan and I made mudslides (natch) and last week he created a Snickers Smoothie which was *so* good, but my go-to this summer has been Chocolate Strawberry. I’m not sure what happened with our local farmers, but their strawberries this year have been to die for. I’m going to be in serious withdrawal in a couple of weeks, but for now I’ve got fresh strawberries so let’s give this recipe a try!
Chocolate Strawberry Smoothie Recipe1 Cup Fresh strawberries – if you can freeze them overnight, even better, they’ll act as ice!
1 Cup 2% milk – or whatever style of milk you prefer
1/2 packet Carnation Instant Breakfast, either the milk chocolate or dark chocolate. Your preference!
2 Scoops protein shake powder – I use Pure Protein Vanilla
*Serves: 2-3, depending on the size of your glass…and your appetite!
Toss all that in a blender, put it on low it for a few seconds to chop up the strawberries and then change to pulse for about 30 seconds. Pour into your favorite glass, grab a large straw and enjoy! It’s a meal that tastes like a treat.
What I love about this smoothie: It’s good for you, especially those of us who need a little more protein. It tastes delish – I’m talking better than Mr. Smoothie smoothies. If you’re trying to lose a little weight for swimsuit season, try it as a breakfast substitute or an afternoon snack, you’ll be surprised how filling it really is.
My disclaimer: I’m not a doctor or a nurse. I’m not suggesting you go on a smoothie diet or anything. But if you’re looking for a filling, not-candy-bar-calorie treat, try this.
The Anthem Trilogy
Book 1: Light My Fire
Lily MacIntyre’s life is offtrack, and she knows exactly how to right it: shed her America’s sweetheart image in a big way. Getting down and dirty in a limo with rocker Nate Lansford seems like the perfect solution. Plus, she’s had a mad crush on him practically since birth. The only problem? Nate is her brother’s best friend…and he doesn’t see her as anything other than a surrogate little sister.
Book 2: Start Me Up
Matchmaker Nina Wright might work in LA but she keeps Hollywood types off her client list. She doesn’t need their drama and she doesn’t like the way so many of them exchange lovers like last year’s accessories. But she needs one happy, high-profile client to get her business off the tabloid pages and back on solid ground.
Hollywood hottie Chase MacIntyre wants the gossip surrounding his lastest fling to stop and he knows exactly how to do it: show up on his next red carpet with a new woman and once he meets Nina Wright he knows she is the woman to stop the presses.
The problem? Once they’re under cover, this business-only agreement is definitely too hot to handle…
Book 3: Call Me
Katrina Phillips is itchy. The job that has always challenged her seems stifling, her friends are all pairing off and she’s been without male companionship for seven long months.
Josh Hanna is paying off a debt: fly to LA, play backup for the house band during the season finale of Star Power and then back to his boring – and sober – life in San Francisco.
But five years hasn’t been long enough to douse the flames between them, and its hard to remember why things went so badly in the first place…
About Kristina:Once upon a time, Kristina Knight spent her days running from car crash to fire to meetings with local police–no, she wasn’t a troublemaker, she was a journalist. Her career took her all over the United States, writing about everything from a serial killer’s capture to the National Finals Rodeo. Along the way she found her very own Knight in Shining Cowboy Boots and an abiding love for romance novels. And just like the characters from her favorite books, she’s living her own happily ever after.
Kristina writes sassy contemporary romance novels; her books have appeared on Kindle Best Seller Lists. She loves hearing from readers, so drop her a line!
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September 13, 2015
Boots for 99 cents and $25 GC Giveaway
Send to Kindle
Order now on Amazon!
$0.99 Boots
For those of you who missed the newsletter, and social media posts, and basically me running around the interwebz waving my arms and shouting… You Can Leave Your Boots On is now available on Amazon. The introductory pre-order price is only $0.99 – but the price will go up after Sept. 15 – so make sure you reserve a copy while it is cheap!
Giveaway
As usual, I am celebrating with a giveaway.
CLICK HERE TO ENTER THE GIVEAWAY (or, actually, you should be able to scroll down to the footer and find it)
I strong-armed a few friends into giving me extra prizes. 1 winner takes all (gift card + e-books):
$25 Amazon Gift Card
Good Luck!
September 11, 2015
Daryl Devore: Fluffy Full-Everything Pancake Recipe
Send to KindleOkay, y’all – I’m all for a healthy lifestyle, but… LOOK PANCAKES! Daryl Devore is here, and she promises these are just as scrumptious as the picture. If you scroll on down, there’s also an excerpt from her book F.L.E.S.H. with pancakes (because even Billionaires eat breakfast).
Daryl:
Hi, I’m Daryl Devore and I’m excited to be here on Foodie Friday. In my book FL.E.S.H., billionaire, Peyton Lang, brings Fuchsia to his cabin in Alaska. Hoping to impress her, he makes breakfast and these are the pancakes he made. I like thick fluffy pancakes and this has been my go-to recipe for the past few months. I haven’t adapted it enough to call it my own, so I’ll give credit to the Food Network Magazine. If you want to find the recipe – Food Network Magazine – April 2015 – page 72.
Warning: this recipe is NOT gluten free, sugar free, lactose free, fat free, nut free or any other free.
Fluffy Pancakes Recipe1 1/2 c flour
3 tbsps icing sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 c milk (2% or higher)
1 large egg yolk
3 egg whites
4 tbsps melted and cooled butter
1/2 tsp vanilla
Mix the dry ingredients together – flour, icing sugar, baking powder and salt.
In another bowl, mix wet ingredients – Except egg whites.
Whip egg whites until they form peaks.
Mix some of the wet into the dry then fold in some egg white. Stir in rest of wet then fold in rest of egg white. Do not overstir – lumps are ok.
Heat griddle, pan. Brush with butter. Cook pancake.
Recipe makes 6 to 8 good size pancakes.
Toppings – These are my top 5 suggestions
Butter and maple syrup. (Real maple syrup – the stuff that comes from a tree)
Chocolate chips (my daughter’s favourite) plus maple syrup
Blueberries plus butter and maple syrup
Banana and walnuts plus butter and maple syrup
Pecans and sweetened whipped cream
Hope you enjoy these breakfast delights as much as my family and I do.
Now here’s a little excerpt from FL.E.S.H.
Peyton turned and stifled a small groan. The vision standing before him was more stunning that the vista Mother Nature provided. Fuchsia wore a baggy sweater, a loose pair of sweat pants, and her hair still mussed from her night’s sleep. She gripped her cup of coffee like a priceless treasure.
He nodded. “Morning. Sleep well?”
“Need coffee.” She sat in the chair next to him.
He pointed. “It’s in the cup in your hand.”
She glanced down, chuckled, raised the cup to her lips, and gazed across the inlet.
Peyton left her to her morning contemplation.
Several minutes later, she gave a small shudder and checked her watch. “One-thirty. Wow. Haven’t slept that late in a while.”
“Actually, it’s ten-thirty.”
She blinked. “Oh, yeah. Alaska. Think the caffeine is beginning to work. I can feel brain cells waking up. Gorgeous view.”
“In that case,” he stood, “I’d better get us something to eat.”
“Want some help?”
He shook his head. “No. Stay. Enjoy the view. It does wonders for your soul.” Entering his kitchen, he paused and rubbed his chin. Breakfast. Hmm? Bacon and eggs. Too… simple. Need something more… He pulled open a cupboard. “Ah!” He grabbed the flour, sugar, baking powder, a large mixing bowl, and a whisk. Opening the fruit crisper, he pulled out a container of blueberries, some milk, and a jug of maple syrup. Placing everything on the counter, he pulled down his juicer and grabbed a bag of oranges. Fresh squeezed OJ and blueberry pancakes. Grab a couple more things. There. Got this on lockdown.
Cooking was Peyton’s secret passion. There were moments in his life when he wished he’d gone a different route and become a chef, but the luxury of being a billionaire meant he could indulge his passion. He’d hired world-class chefs to teach him how to cook, but he rarely displayed his talent to anyone but family. Fuchsia was his first. He held the whisk above the batter. Why? Why not just pop into town and grab something at the diner? Did he want to keep her a secret? Or did he want to impress her with his skills? Which question was accurate? He shrugged and heated the griddle.
F. L. E. S. H. by Daryl DevoreFLame’s Electrifying Sexy Heat
When secrets conflict with dreams, love explodes.
After a mistake by a surgeon’s scalpel shattered Fuchsia Quinn’s dance career, she picked up the pieces of her life and moved forward. As the owner of a small, struggling dance school in a depressed neighborhood she supplements her income with a late night job at a dive bar. Haunted by the fear of humiliation, if her secret is revealed, her life was under control until the night he walked into the bar.
Peyton Lang, having run from a bad neighborhood, lives the lifestyle of a successful billionaire. Frustrated that his current multi-million dollar project is stalled, Peyton drops in to LEATHER-ICIOUS for a simple drink and late night entertainment. What he saw was a beautiful redhead. What he found was he wanted her.
After a lusty night with a hot pole dancer, Peyton and Fuchsia’s worlds are about to collide.
What people are saying about FL.E.S.H.
5 Star ***** I had never read any of Daryl Devore’s books and man, am I glad I read this one! Peyton is the guy we all want and Fuchsia is a girl who is not giving up on her dreams. When the two collide, everything is turned upside down and the result is hot, but also laugh out loud funny. I will definitely have to read more of Devore’s books!
Where to Buy F.L.E.S.H.
About Daryl:
Daryl Devore lives in an in old farmhouse in Ontario, Canada, with her husband, a large salt water aquarium full of fish and some house ghosts. Her daughter is grown and has flown the nest. Daryl loves to take long walks up her quiet country road, or snow shoe across the back acres and in the summer, kayak along the St. Lawrence River. She has touched a moon rock, a mammoth and a meteorite. She’s been deep in the ocean in a submarine, flew high over Niagara Falls in a helicopter and used the ladies room in a royal palace. Life’s an adventure and Daryl’s having fun living it.
Visit Daryl Online:
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