Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Monday, June 13, 2016

The Power of White Magic

by Leigh Goff

In DISENCHANTED, the beautiful sixteen-year-old Sophie Goodchild, a white witch, must learn to master her aunt’s harmless plant spells so she can keep her own powerful magic a secret from her dangerous coven. The coven’s ambitious eldress would love nothing more than to utilize young Sophie’s talent in a war against the fearful ordinaries, especially Judge Mather who is locking up young witches for magical slip-ups. Did I mention Judge Mather is a direct descendant of a Salem Witch Trial judge?

While trying to hide her uncontrollable magic and master her aunt’s spells, Sophie learns about her enchanted garden and all the amazing plants in it. She finds many practical and a few hilarious applications for the enchanted herbs and flowers. Below are a few that appear in the book.

Devil’s Bit. A small purple meadow flower and a good source of nectar, which Sophie applies to her lips everyday to help her lie (this only works for Wethersfield witches), because when you are a witch in a small town with Puritanical roots, you need a little help blending in with the ordinaries and keeping secrets from your witch sisters.

White Willow Bark. A natural anti-inflammatory and hemorrhoid reliever. When Sophie meets Alexavier’s taunting older brother, Zeke, she wonders if applying the bark powder all over Zeke would improve his disposition.

Munstead Lavender. Sophie’s pillow is filled with the summery scent to help her sleep through her haunted dreams, but lavender cannot compete with the tenacity of a four hundred-year-old witch’s spirit. Fortunately, this witch is helpful and guides Sophie in her quest to break the True Love Curse her ancestor, Rebecca Greensmith, cast on the Mather bloodline. Did I mention Rebecca, Sophie’s witch ancestor, was hung at the gallows in Wethersfield?

Calendula/Chickweed. Combined in a teabag, cooled, and applied to Sophie’s eyes, this powerful anti-inflammatory reduces puffiness from her sleepless nights where strange foreboding dreams of the past blend with her present.

Annatto. Wards off evil and eases stomach distress, but this natural pigment from achiote seed pods also tints Sophie’s teeth orange, which does little to impress the popular coven clique, the Glitterati, who already think she’s an odd half-witch. Little do they know she is destined to be the most powerful witch Wethersfield has seen in four hundred years.

Lemon verbena, valerian, and rose petals. The fragrant combination brings lovers together and, as Sophie inhales the perfumed scent, her bad boy love interest, Alexavier Mather, who happens to be her family’s enemy and is devastatingly handsome with a to-die-for British accent, enters the scene.

Here's a little from DISENCHANTED for your reading pleasure.

As the vision wore off, the glass jar tumbled from my fingers and smashed into tiny shards against the porcelain of the sink. I crumpled to the bathroom floor. The vision of Elizabeth’s last night was her final message. I cradled my face in my hands. My hatred for the judge was no different from Rebecca’s in its depth and darkness. I hated that it was, but I was going to need it. It would carry me through the ritual necessary to save Alexavier. I gripped the edge of the vanity and pulled myself to standing.

I touched my hand to my bloodcharm and dressed in the uniform then took a deep breath as I slid the ceremonial black robe off its hanger and tied the satin belt around my waist. I smoothed my hands against the front panels of fabric, feeling the cold silk against my fingertips. An icy trickle of darkness, the same liquid black ice I felt before listening to Judge Mather and Laney, traveled the length of my arm.

This time, I invited it in.

I felt the darkness tame my impetuous nature, allowing me to feed slowly on the hatred and control it. The coldness flowed through my veins and to the lengths of each limb. The icy darkness pooled in my chest and chilled my heart.

The change was beginning. “Elizabeth, I hope you’re right about the magic in me being able to change black hearts ’cause I’m going to need it for my own.”

The doorbell chimed, startling me to a more alert state. “Hold on,” I shouted. I opened the duffel bag and removed the knife and vial before tossing the robe in. I stuffed the small items in my skirt pocket and carried the bag with me downstairs, setting it in the foyer. I clenched my hands tightly together before opening the door. “Cal? What are you doing here?” I asked, shocked to see him on my doorstep.

“I was worried about you,” he said abruptly, entering the house and grabbing me by the hand.

“I don’t have time for this right now. I have a meeting with my aunt tonight,” I implored impatiently.

“A meeting?” He noticed the gray skirt and white shirt. “Not yet.” He led me to the kitchen and pulled a chair out.

He studied me and grimaced. “Sophie, I don’t know what’s going on, but I get the feeling you’re in trouble.” Perhaps it was his connection to tribal magic, but beyond his tough guy exterior, he was surprisingly intuitive.

“Cal, I’ll be fine. I’m a little stressed and tired, that’s all.” I blinked, feeling a strange weight on my lashes. I glanced at my hands, turning them over. My skin looked luminescent. Flawless. I smacked my lips together, feeling their plumpness.

He scrunched his face up as he eyed me. “Tired? You don’t look tired. Are you wearing makeup?”

I raced to the foyer mirror, out of Cal’s view. My heart-shaped lips bloomed a blood red, my lashes thickened and bowed upward like the arms of a goddess, a dewy glow radiated from my flawless ivory complexion, and as I watched, the messy knot unrolled down the length of my back into a wavy sea of glossy sable hair. My mouth fell open.

“I wasn’t finished.” Cal marched toward me. “Whoa. What is going on?”

I turned to him, having to act like I normally did. “Nothing.”

His eyebrows arched. “Something. Did you get a makeover in the last thirty-seconds?”

I gathered my silky hair and draped the long smooth tresses over one shoulder. “I’m trying something new. Don’t make fun.”

He shook his head, stupefied. “Whatever. I came here to give you something.” He took a breath as if to say something else, but he stopped. Our friendship had evolved and deepened into a mutual love for each other; a love between friends, but nonetheless sacred and forever.

I shook my hands at him. “Cal, don’t. It’s not...”

He reached into the pocket of his jeans and extracted a tangle of black leather string. Angst crossed his bronzed brow. “I want you to wear this.”

I glanced at the object resting in his open palm; a small wood carving attached to leather strands. The amulet was the size of a postage stamp.

“It’s a talisman carved from eucalyptus wood. It wards off evil spirits and will protect you.”

“Is this a white magic token?” He smiled without explanation. “Cal, it’s incredibly thoughtful of you. I love it. But I can’t take that.” I didn’t deserve to wear it at the moment, not as the darkness spread through me like the poison Romeo drank, silencing the warmth in my heart. My lips tingled. “Your mom wouldn’t like it.”

His lips twisted to the side and his expression was one of rejection. “I think she would be okay if she saw it on you.” He smiled, a hint of sadness seeped into the corners of his mouth. “Here...” He took my hand and looped the leather around so the talisman dangled delicately from my wrist. I could feel his gentle touch on my skin as he secured it. He placed his large hands on my shoulders and looked at me. “Promise you’ll be okay?”

A laugh cracked through my stress. “Promise.” Cal’s sentiment was deeply appreciated. He never failed to make me laugh, even as the temperature of my heart dropped.

He leaned in and kissed my cheek as a small tear escaped from my eyes. “You better be.” The doorbell rang again. It was too late to stop him. In one long stride, Cal turned the knob before I could move.

Alexavier stood in the doorway, glaring at Callum with disapproval and irritation. “Callum, what a surprise to find you here,” he said gruffly, sarcasm saturating his voice.

“I’m trying to take care of my girl.”

I didn’t want Cal to mess this up. I still needed one thing from Alexavier. Alexavier spoke directly to him. “Callum, I know you care about Sophie, but I can take care of her. She doesn’t need you.” He kept his voice low, but his tone was protective and threatening.

Callum stepped closer to him.

“Callum, this will not end well for you if you insist on challenging me,” Alexavier warned. His voice remained even, but his body was poised to fight if Callum insisted.

I wiped my cheek and stomped toward them. “Please, stop this. Please! I care about you both, but Callum, you need to go,” I pleaded, fearing Cal would snap. I pulled on Alexavier’s arm roughly to break the defensive eye contact he maintained with Callum.

“I’m not afraid, Mather. I also don’t need my fists to prove I’m the better man. Sophie will see that one day,” he snarled ferociously.

I flashed my eyes wide. My jaw jutted out. I couldn’t believe what I was hearing. This was the last thing I wanted to deal with or could deal with and I feared what I would do under the influence of my choice. “Callum... leave now!” I didn’t care about hurting anyone’s feelings at the moment. My emotions were shifting beyond that.

He pushed past Alexavier in a huff to leave. Alexavier ignored the action, focusing his attention on me. I was relieved he didn’t engage Callum in a fight. He stood before me, astoundingly handsome in a blue button down shirt. He grasped my hands and looked deeply into my eyes. “What was that all about?”

My blackening heart skipped a beat. “I’m sorry about Callum. I don’t know what got into him.”

“Jealousy, I would say. I warned you.”

“I don’t want to believe that’s it.”

His fingers gently pressed against my hand and wrist, lifting them to inspect the talisman. “Did he give you this?” A combination of regret and jealousy lined his voice.

“It’s to keep evil spirits away,” I replied as I touched the wood carving with my fingertips.

He sighed. Our future was under a black cloud from the past where Rebecca’s curse and his father’s mistakes affected us in the present. And after tonight, even if the ritual went according to plan, there was no guarantee things would be the same or better for us. I was risking my life and my soul. Even if I survived breaking the curse and the reconversion, I would be different, changed, tainted from the black magic I had already invited into my heart and it might all be for nothing.

Buy Links:
Mirror World Publishing - Amazon


Leigh Goff loves writing young adult fiction with elements of magic and romance because it's also what she liked to read. Born and raised on the East Coast, she now lives in Maryland where she enjoys the area's great history and culture.

Leigh is a graduate of the University of Maryland, University College and a member of the Maryland Writers' Association and Romance Writers of America. She is also an approved artist with the Maryland State Arts Council. Her debut novel, Disenchanted, was inspired by the Wethersfield witches of Connecticut and was released by Mirror World Publishing. Leigh is currently working on her next novel, The Witch's Ring which is set in Annapolis.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

Wednesday, April 01, 2015

Easter Dinner is Served

Photo by franky242

A heartfelt thanks to all of you who requested I re post our family's traditional Easter dinner. We start with a mountain of appetizers and adult beverages, followed by a great meal, topped off with delicious homemade desserts, and complimented with lots of laughter. We usually have twenty-five for a sit-down dinner and each family supplies an appetizer or a dessert. Below is what Studs and I prepare. Hope you enjoy it.

Ham Baked in Bread
Polish Sausage Studs Style
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling


Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams

Preheat oven to 350°F.

Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.

Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.

Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.

Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.

Polish Sausage Studs Style
8 pounds fresh Polish sausage
Water

Remove sausage from the refrigerator at least 1 hour before cooking.

Fill a stockpot approximately three-quarters with cold tap water. Bring to a boil over high heat.

Add the sausage and cook for 10 minutes. The sausage should rise to the top in about 5 minutes. Transfer meat to shallow roasting pans. Clip the connecting casing.

You can stop here and finish cooking the sausage the next day. Be sure to cover and refrigerate the meat.

Preheat oven to 325°F.

Allow the sausage to rest 10-15 minutes so the juices are reabsorbed into the meat.

Cut the links into 1½ - 2 inch pieces. Bake for 15 minutes. Remove pan from the oven. Turn sausage pieces and then bake for another 15 minutes.

My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.

They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid

Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.

Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries

Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.

Pour into a glass bowl, cover, and chill until time to serve.

Have a wonderful weekend. I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com

Wednesday, April 04, 2012

It's Wednesday, so What's Cooking? Easter Dinner

Our family celebrates Easter with a mountain of appetizers, a great meal, and lots of laughter. We usually have twenty-one for a sit-down dinner and each family brings a contribution to enhance the event. Below is what Studs and I prepare. Hope you enjoy it.

Ham Baked in Bread
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling


Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams

Preheat oven to 350.

Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.

Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.

Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.

Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.

My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.

They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid

Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.

Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries

Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.

Pour into a glass bowl, cover and chill until time to serve.

My good friend Yasmine Phoenix emailed to tell me about The Spice House where you can find everything at reasonable prices. This amazing store is on North Wells in Chicago's Old Town. Don't let that bother you, they ship.

Have a wonderful weekend. I'll be back Monday with Emma Lane and her new release BLACK DOMINO. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com


Wednesday, March 21, 2012

It's Wednesday, so What's Cooking? Merluzzo Alla Livornese

This is the time of year many people elect to eat fish on Friday. I see some of you wrinkling your noses. No need. You’ll be pleasantly surprised by the tantalizing aroma from this easy recipe and the taste is superb. Studs and I have served this menu to skeptical guests and they fell in love with it.

Cod Livornese (merluzzo alla livornese)
Whole Grain Spaghetti
Tossed Salad
Italian Bread
White Wine – Pinot Grigio from Bella Sera is perfect


Cod Livornese (merluzzo alla livornese)
2 tbsp olive oil
½ medium onion sliced thin
3 garlic cloves pressed or chopped fine
½ cup dry white wine
1 14-½ oz. can diced tomatoes or 7 large Roma tomatoes chopped
½ cup sliced black olives
4 tbsp parsley fresh (chopped) or 2 tbsp dried
2 tbsp washed, drained and chopped capers – optional, but they really add flavor
½ tsp crushed red pepper
4 pieces cod about 6 oz. each and cut to handle easily
1 tbsp fresh basil chopped or 1 tsp dried

In nonstick large skillet, heat olive oil over medium high heat until it shimmers. Add onion, stir until translucent and lightly brown. Stir in garlic, cook 30 seconds. Add wine, cook 1 minute. Stir in tomatoes with the juice, olives, parsley, capers and red pepper. Heat to boiling.

Lay cod fillets over tomato mixture. Lower heat to medium. Cover skillet and cook until cod turns opaque throughout and flakes, about 9 minutes.

Sprinkle basil across the top.

Serve over whole grain spaghetti.

Makes 4 servings

Don’t prepare extra. Leftovers have a stale taste and tend to be tough.

Whole Grain Spaghetti
Prepare according to package directions

Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent choices
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced
Black Olive
Pepperoncini

Combine everything, or any grouping you like. Cover with a damp paper towel and store in the fridge until ready to serve.

Toss with a good Italian dressing. Newman’s Own Family Recipe Italian Dressing is ideal. Periodically, check out this link for coupons.

Be careful not to add too much dressing or the lettuce will get soggy. Should you mix in too much dressing, dump the salad in a colander for a minute or three to allow excess dressing to drain off.

Several of you have emailed me about writing. Monday, I'll begin a series of tips and suggestions to stretch your talent. Until then...

Mangiar!

Sloane Taylor
www.sloanetaylor.com

Tuesday, May 18, 2010

THE SECRET SIDE OF MC HALLIDAY

Few people know our British born guest author, MC Halliday, is a marvelous cook. Below are two of her easy selections that Studs' loves and you will, too.

LUSCIOUS LEMON HERB CHICKEN

Ingredients
1 x 2kg/4½lb free-range chicken whole*
sea salt and freshly ground black pepper
1 large lemon, quartered
1 whole bulb of garlic, broken into cloves (don’t remove skins)
handful of fresh thyme, leaves stripped from stems
good quality olive oil
handful of fresh rosemary sprigs, leaves plucked

*Sloane note: I used a whole fryer and the recipe was excellent

Method
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper, then cover the chicken and leave in the fridge until you're ready to start cooking it. (Pre-seasoning and holding for a few hours will increase tastiness when cooked.)

Preheat oven to 375ºF.

Remove chicken from the fridge, pat it down with paper towel and rub the skin generously with olive oil. Place the garlic cloves, the quartered lemon, rosemary and thyme in the cavity. Bake on a rack in a pan in the preheated oven for around 90 minutes, no need to baste. The chicken is cooked when the thigh easily pulls away and juices run clear.

Remove the lemon and garlic from the cavity; squeeze the soft garlic from the skins and smear all over the chicken. Discard the lemon.

Serve with favourite veggies and roast or mashed potatoes. Hint: some of the garlic pulp can be added to the potato mash for extra good flavour.

HEAVENLY SOLE

Ingredients
2 pounds fresh or frozen skinless sole or other fish fillets.*
2 T. fresh lemon or lime juice
½ c. grated Parmesan cheese
¼ c. butter softened
3 T. mayonnaise
¼ teas. sea salt

*Sloane note: I used Tilapia and it was GREAT

Method
Pat fillets dry then place in a single layer on a cookie sheet sprayed with Pam. Brush with lemon or lime juice then let stand 10 minutes.

Broil 4 inches under heat source about 6 minutes or until fish flakes.

Meanwhile, combine remaining ingredients in a small bowl.

When the fish is ready, remove from the oven and spread mixture evenly over each piece. Broil 2 to 3 minutes or until lightly browned.

The fish will come apart easily so we found it best to arrange the pieces on individual dinner plates to serve.

To learn more about MC HALLIDAY, check out her website. You can also catch up with MC on Facebook and Goodreads. For the YouTube lovers, click here.

I'll be back tomorrow with enchanting author Lizzie T. Leaf. Until then...

Happy Writing!

Sloane Taylor
Sweet as Honey...Hotter than Hell
www.sloanetaylor.com