On your new release The 13th Guest! This book is a wonderful addition to the Wiccan Haus series from Musa Publishing. If you aren't familiar with Rebecca's work, I assure you, you will be captived.
She snuck aboard his ferry, and if he can save her life, she'll repair the hole in his heart.
Dr. Amelia Everett is a respectable psychologist from New York City. She wants only to find out how so many of her patients are getting healed emotionally from their stay the Wiccan Haus. The only problem? Every time she tries to schedule a visit, she is denied entry What other choice does she have except to sneak on the boat?
Damek Antonov is a ferry boat captain with a broken heart. He spends his days shuttling passengers to and from the island but whatever magic his charges find there, he has not seen any himself. But, when Amelia is made Damek's responsibility, the two will find that taking risks might lead to the great adventure ever: love.
EXCERPT:
They stepped together, him by choice, her because he had her in a death grip, onto the deck. In the light, she could now see the features of the person who’d caught her. He had high cheekbones that accentuated large dark brown eyes. His hair, also dark brown, had been cut very short on his head. His chin pointed out a bit over thick, full lips covering perfectly straight teeth, visible as he bit down on his lip, checking her out too, she imagined.
But it was his nose that really gave his face character.Too large to really be called traditionally attractive, it worked to give him a striking, unforgettable appearance.Staring at the world from above that nose, from his vantage point of being so much taller than nearly everyone else, completed an outer form that she knew she would never forget even if she should not set eyes on him again.
“Who are you?”The low baritone voice again.
She smiled, trying to seem nice, the sort of woman he didn’t want to throw into the ocean.“My name is Dr. Amelia Everett. If you let go of my arm, I’d be happy to show you my card.”
“No, missy. I don’t have the slightest interest in seeing your card.What are you doing here on this ship? You were not invited.”
Invited?What a strange choice of words. “Right, well. I’ve been trying to get a reservation at the Wiccan Haus now for six months.As they are never willing to let me book a room or to even discuss me the possibility of coming to the island, I had to take matters into my own hands.One way or another, I am going to the Wiccan Haus today.”
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To read excerpts from the other books by Rebecca Royce please click a vendor's name.
Musa Publishing or Amazon.
Rebecca Royce is the mother of three adorable boys and married to her best friend. They live in northern New Jersey and try not to freeze too badly during the winter months.
Rebecca is in love with science fiction, fantasy, and the paranormal. Her work is an action packed ride that always ends in romance. She loves to write series. In Rebecca's world anything is possible, anything can happen, and you should suspect that it will.
Learn more about Rebecca Royce on her website. Stay connected on Facebook and Google Plus.
Showing posts with label Rebecca Royce. Show all posts
Showing posts with label Rebecca Royce. Show all posts
Monday, July 28, 2014
Wednesday, June 25, 2014
From Sweden with Love
Please welcome a good friend and my adopted son Anders to the blog. He was born and bred in Norway, but now lives in scenic Gothenburg, Sweden. Click here to view pictures of the beautiful island. Anders is also the Founder and Administrations Manager for Queer Town Abbey, a respected online magazine for the LGBTQ community, friends, and supporters.
Along with all his other credits, Anders is an avid cook and baker. Today he brings with him an amazing carrot cake that serves four. I'm not sure if the frosting is the clincher, the cake, or the excellent combination, but Studs and I can't seem to get enough of this delicious dessert.
Carrot Cake
2 large eggs
3 cups granulated sugar
1½ cups neutral oil (Crisco or Wesson)
4 cups flour
1 tsp. bicarbonate of soda (baking soda)
½ tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
300g peeled carrots (5 cups finely grated)
1½ cups coconut grated or shredded
Preheat the oven to 175°C 350°F.
Cover the bottom of a springform tin with baking paper.
Beat eggs and sugar until white and fluffy. Add the oil and whisk together.
In a medium-sized bowl mix together flour, baking soda, baking powder, cinnamon, ginger, and salt.
Stir the dry ingredients into the egg mixture. Finish by folding in the grated carrots and coconut.
Pour batter into pan. Bake 45-50 minutes until a toothpick comes out clean.
Remove Your Carrot Cake from a Springform Pan
Cool the cake completely before you attempt to remove it from the pan.
Slide a flat-bladed knife, such as a butter knife, around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off the cake.
Gently place your serving plate over the top of the cake. While you hold the bottom of the pan upend the cake in a fluid movement. Carefully slide your knife between the bottom of the pan and the cake. Lift off the bottom of the pan. Peel off the parchment paper.
Cream Cheese Frosting
100g butter, unsalted (4oz.)
200g cream cheese (8oz.)
4 cups sifted powdered sugar
grated lemon zest/peel or vanilla to taste
Beat the butter until creamy. Add cream cheese and whisk together thoroughly, about 3-5 minutes.
Sift the powdered sugar over the top and whisk together until well blended and creamy.
Do you want to flavor the frosting? If so, add lemon zest or a little vanilla.
Spread frosting on the cake and decorate with, for example, pecan or walnut halves, or serve just as is.
I'll be back Monday with Rebecca Royce and her latest release. Until then...
Skål
Sloane Taylor
Twitter
Amazon Author Page
Along with all his other credits, Anders is an avid cook and baker. Today he brings with him an amazing carrot cake that serves four. I'm not sure if the frosting is the clincher, the cake, or the excellent combination, but Studs and I can't seem to get enough of this delicious dessert.
Carrot Cake
2 large eggs
3 cups granulated sugar
1½ cups neutral oil (Crisco or Wesson)
4 cups flour
1 tsp. bicarbonate of soda (baking soda)
½ tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
300g peeled carrots (5 cups finely grated)
1½ cups coconut grated or shredded
Preheat the oven to 175°C 350°F.
Cover the bottom of a springform tin with baking paper.
Beat eggs and sugar until white and fluffy. Add the oil and whisk together.
In a medium-sized bowl mix together flour, baking soda, baking powder, cinnamon, ginger, and salt.
Stir the dry ingredients into the egg mixture. Finish by folding in the grated carrots and coconut.
Pour batter into pan. Bake 45-50 minutes until a toothpick comes out clean.
Remove Your Carrot Cake from a Springform Pan
Cool the cake completely before you attempt to remove it from the pan.
Slide a flat-bladed knife, such as a butter knife, around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off the cake.
Gently place your serving plate over the top of the cake. While you hold the bottom of the pan upend the cake in a fluid movement. Carefully slide your knife between the bottom of the pan and the cake. Lift off the bottom of the pan. Peel off the parchment paper.
Cream Cheese Frosting
100g butter, unsalted (4oz.)
200g cream cheese (8oz.)
4 cups sifted powdered sugar
grated lemon zest/peel or vanilla to taste
Beat the butter until creamy. Add cream cheese and whisk together thoroughly, about 3-5 minutes.
Sift the powdered sugar over the top and whisk together until well blended and creamy.
Do you want to flavor the frosting? If so, add lemon zest or a little vanilla.
Spread frosting on the cake and decorate with, for example, pecan or walnut halves, or serve just as is.
I'll be back Monday with Rebecca Royce and her latest release. Until then...
Skål
Sloane Taylor
Amazon Author Page
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