HAPPY MEMORIAL DAY!

by SS Hampton Sr.

It is a 3-day holiday weekend! Time to take off with the family to the vacation cabin or maybe just go set up tents and make a campfire around which to toast marshmallows. Or maybe stay home, have a few friends over, break out the BBQ for steaks, cheeseburgers, chicken, and hot dogs, and open a few beers. And music to dance to. Oh yes—and hit a few of the many tempting sales, all of which promise big savings.

Sounds like fun, right? Well, it is! All 3-day holidays are fun.

Except, to some people a 3-day holiday is just another three days…

“In Flanders Fields the poppies blow / Between the crosses row on row…” From the poem “In Flanders Fields” by LTC John McCrae, MD, Canadian Army. You may read the poem in its entirety HERE.

We have all heard the phrase, “freedom isn’t free.”

Well, it isn’t free.

Take a moment and ask yourself if you really know what it is to be wet, hot, cold, freezing, thirsty, hungry, dirty, and stink. Ask yourself if you have ever really known fear or the joy of being alive. When was the last time you truly enjoyed something as simple as a hot shower, a breeze on your cheek or the smell of green grass?

I suggest you take a moment to reflect on what the day really means. The day is meant to remember those who have fallen in the service of our country. That means those ill-trained volunteer Soldiers who first met the British regulars at Concord and Lexington. Years later those volunteers, trained and dedicated, forced the British regulars to surrender and brought the war to a close at Yorktown, Virginia. The day is for those in blue and gray who fell at Antietam, Shiloh, Gettysburg, and Cold Harbor. It is for those who died in the disease, rat-infested, and gas-filled trenches of the Western Front in World War I. It is for those of the Greatest Generation who fell on a thousand battlefields around the world, and for those in Korea, Vietnam, Koh Tang Island, Desert One in Iran, Panama, Grenada, Mogadishu, and the Persian Gulf.

And now the day remembers those who have fallen in the Global War On Terrorism.

The spirit of Memorial Day is to attend a memorial service in a combat zone for a fallen Soldier killed by an IED. There is no more lonelier and heart-breaking sound than to hear from the hot desert night the playing of “Taps” for a fallen comrade. The meaning of Memorial Day is in the actions of those who risk, and sometimes sacrifice, their lives for one another. The meaning of Memorial Day can be seen in the eyes of Soldiers, male and female, who have faced and seen death on behalf of their country.

And sometimes…see a Soldier critically wounded when an IED strikes his vehicle and a white hot chunk of shrapnel rips through his body; watch three medics work frantically to keep him alive; listen to the radioed request for a medevac chopper; look at the faces of worried, angry Soldiers marking a landing zone and providing security while stealing glances at the sky, searching for the medevac; watch the medevac land in the LZ with an on-board medic ready to go to work to keep the Soldier alive; and watch a surgical team of doctors and nurses labor to save the Soldier’s life…sometimes, thankfully, there is one less name to be remembered that day.

This Memorial Day I urge you, your family, relatives, and friends to put a red poppy on your shirt and take a moment to consider what Memorial Day really means. Think about this truly special sacrifice from those who never returned to their families. And take a moment to consider all of the men and women who stepped forward to replace the fallen.

“To you from falling hands we throw / The torch; be yours to hold it high.” From the poem “In Flanders Fields” by LTC John McCrae, MD, Canadian Army. You may read the poem in its entirety HERE.

SS Hampton, Sr. is a full-blood Choctaw of the Choctaw Nation of Oklahoma, a grandfather to thirteen, and a veteran of Operations Noble Eagle and Iraqi Freedom. He served in the active duty Army, the Army Individual Reserve (mobilized for the Persian Gulf War), then enlisted in the Army National Guard; he was mobilized for active duty for almost three years after his enlistment. He continues to serve in the Guard, where he holds the rank of staff sergeant.

He is a published photographer and photojournalist, an aspiring painter, and is studying for a degree in anthropology—hopefully to someday work in underwater archaeology.

Hampton's first short story was published in 1992. His writings have appeared as stand-alone stories, and in anthologies from Dark Opus Press, Edge Science Fiction & Fantasy, Melange Books, Musa Publishing, MuseItUp Publishing, Ravenous Romance, and as stand-alone stories in Horror Bound Magazine, Ruthie’s Club, Lucrezia Magazine, The Harrow, Penumbra E-Mag, and River Walk Journal, among others.

Make Your Summer Sizzle

FRENCH Tart Book 1 in Naughty Ladies of Nice series is now released from Musa Publishing.

Bon Appétit...Satisfy all your cravings at cooking school.

Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hopes on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Doni's lifesaver is a bad boy hunk too hot not to handle.

Mark Anderson is incognito and hating every minute. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brule good enough to eat.

Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.

PG EXCERPT:
Mark pasted a cheery smile on his face. Hell, he was getting the hang of this cooking stuff. He tipped the mountain of cheese piled on his platter and leaned closer to the stove, eyeing the pan that looked too small to hold it all.

“Stop!” Doni held up her tiny hand. “You cannot toss all that in here.”

He stumbled backward. What the hell? He’d done exactly what she told him. She couldn’t blame him because the damn block of cheese grated up to Matterhorn size.

“Are you sure you’re in the right cooking school?” She threw in a handful of the white shreds and shuffled the pan until one side of the omelet flipped over the other.

“Are you sure it’s cooked?” He pointed at the pan. “Looks kind of pale to me.”

“Are you sure you know anything about food?” She glared at him while wiping her slender fingers on a striped blue towel. “This is the easiest dish we’ll prepare. What’s going to happen when we advance to boeuf à la mode and present it?”

Now she had him on this present thing, let alone whatever the hell kind of food she meant. If it even was food.

“No problem. I’m your man and ready to step up to the plate.” Dammit. How stupid was that, to make a baseball reference? Quick, change the subject. “What’s next?”

She handed him a coffee cup.

Good, a caffeine jolt would go good about now.

“Snip the chives.”

“Ah, sure.” He gingerly took the mug, wondering what the hell she expected of him.

“These”—she waved a handful of limp skinny green sticks at him—“are chives. From the onion family.” She shook her head, then slid the omelet onto an oval platter. When he didn’t move, she slapped a pair of scissors into his palm. “Do I have to do it for you?”

“You don’t have to be insulting.”

“I apologize.” She tossed her head to move a thick strand of hair from her cheek. He looped the blonde lock around his finger—pure silk—then curled it behind her ear. Her breath quickened and his heart swelled. He leaned into her, needing to taste her pink lips. The sweet aroma of flowers filled his lungs.

“Chives.”

Before he could say anything, Chef edged between them.

“Interesting.” Chef took the platter from Doni. “Perhaps a bit plain, do you not think?”

She gasped when he grabbed a handful of some chopped green thing and plopped the wad on her omelet, obliterating the light-colored food.

He dropped the plate back into Doni’s hands and strolled on to the next pair of fledgling chefs.

Doni blinked rapidly as she pressed her lips tight. Mark slung an arm around her shoulder, feeling guilty as hell that he’d done nothing to stop...

BUY LINK

Have a wonderful weekend. I'll be back Monday with SS Hampton Sr.. Until then...

Happy Writing!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Busy spring days don’t allow for much time in the kitchen. This is a tasty dinner that helps to keep your life free and easy.

Sautéed Pork Tenderloin
Sautéed Broccoli
Baked Potatoes
White Wine – Riesling 

Sautéed Pork Tenderloin
1 pork tenderloin for every two people*
Olive oil to cover
¼ cup dry white wine
2 tsp. garlic powder
6 sprigs fresh parsley or 1 tsp. dried
8 sprigs fresh thyme or 1 tsp. dried


Carefully cut away the silver streaks and connective tissue from the tenderloin.

Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.

Preheat oven to 450°F.

Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.

Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.

Carve into ½ inch thick slices and serve.

*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.

Baked Potatoes
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Black pepper

Preheat oven to 400°F.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.

Rub potatoes with a small amount of olive oil to keep the skin soft.

Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.

Serve with butter, sour cream, chives, and pepper.

Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.

Sautéed Broccoli
1 head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup Gorgonzola crumbles or amount to taste

Trim off the broccoli stalk. Cut the flowerets into serving pieces.

Pour olive oil in a medium-size frying pan. Heat on medium high. Stir in the broccoli and butter when the oil shimmers. Stir to coat the broccoli well. Sauté until crisp tender.

Sprinkle Gorgonzola crumbles over the broccoli and serve.

I'll be back Monday with SS Hampton Sr.. Until then...

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

ROMANCE AS IT'S MEANT TO BE

Is the buzz about Marci Boudreaux's new release Unforgettable You. Here's a little for your reading pleasure.

When life throws a widowed innkeeper and a world-famous movie star together they share an unexpected romance. But is their love strong enough to survive their real lives?

BLURB:
Desperate to keep her ailing mother-in-law, Doreen, in the woman’s home, Carrie Gable agrees to board a handful of Hollywood’s most elite actors at the manor. Despite her resentment of the demands being placed upon her, she can’t help but be taken in by actor Will Walker.

Will, in a last-ditch effort to save his career, has agreed to a project he has no interest in. The more time he spends with his egotistical co-stars, the more drawn he is to Carrie. Long nights spent talking about the paths their lives have taken make him realize he’d rather have a simpler life, but his ties to L.A. aren’t as willing to let him go.

With the temptation of stardom pulling Will in one direction and the need to care for Doreen tugging Carrie in another, the couple struggle to hold onto the happiness they were missing until finding each other.

EXCERPT:
“It must be heart-wrenching to see Doreen fading away like that,” Will said.

Carrie’s face sagged. “It isn’t easy.”

“It’s a lot of work trying to keep up with her.”

“Sometimes,” she said dismissively as she looked at the menu. She glanced at the clock again. “Well, I won’t be slow roasting chicken tonight, will I?”

“I’m worried about you.”

“About me?” she asked lightly. “Why?”

“This is a lot for one person to handle.”

“I’m fine.”

“You keep saying that.”

“Because I am.”

“Carrie.” He coaxed gently.

Turning from the menu, she seemed to plea with her eyes. “What do you want me to say, Will?”

“You can start by telling me how you are doing.”

“How the hell do you think I’m doing?”

He took in the deep creases on her forehead and the puffiness of her eyes. “Not nearly as well as you’d like everyone to believe.”

“Falling apart is not an option right now.”

“Well, burying it isn’t either.”

Carrie opened her mouth as if to argue with him but, after a moment, she stepped back, putting space between them. He watched her pull out a Dutch oven and carry it to the sink to fill with water.

Moving to her side, he looked down at her. “Can you just talk to me? Tell me what you’re thinking.”

“What I’m thinking?” she asked. “I’ve spent the last two years pretending that my dead husband is at the grocery store,” she sat the pot on a burner, “returning insane purchases, picking her up from all over the county after she’s driven off to some place that no longer exists, if it ever did exist, but somehow it didn’t seem real until today.”

“The disease—”

“I know,” she said turning to look at him. “I know what it does. But I never really felt it. Pretending Mike is running errands, taking away her access to money, hiding the car keys, it all seemed so ordinary. Laundry? Check. Dishes? Check. Lie to Mama? Check.”

He saw fresh tears shimmering in her eyes before she turned toward the drawer where she’d hidden the knobs for the stove to prevent Mama from turning on the heat.

She tried several times to get the knob in place but it resisted her push, refused to fit. Cursing under her breath, Carrie slammed it down and turned to face him. “I’ve read the books, I’ve done the research, I’ve talked to support groups and doctors, but nothing they said could have possibly prepared me for that,” she said as the tears that had made her eyes shine fell down her cheeks.

“Nothing could have prepared me for her not knowing who I am.”

“I’m sorry,” he whispered as he reached out to her. When he wrapped her in his arms, she leaned into him and buried her face in his chest. A sob escaped her causing her shoulders to shake and he soothed her by whispering softly and running his hand over her back.

BUY LINK

Check out the trailer for Unforgettable You HERE.

Learn more about Marci Boudreaux on her website. Stay connected on Facebook and Twitter.

I'll be back Wednesday with a new menu. Until then...

Happy Reading!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

This week is dedicated to comfort food, specifically Southern comfort food. Our meal is tasty and easy because it’s a one pot event.

Chicken & Dumplings
Tossed Salad
White Wine – Riesling

Chicken & Dumplings
1 qt chicken stock - my favorite brand is Kitchen Basics*
2 carrots scraped and diced
Pepper to taste
1 lb cooked chicken breasts and/or thighs skinned and boned**
1 tbsp. cold water
2 tsp. corn starch
Dried parsley for garnish

Chicken
Pour the stock in a 5 quart saucepan. You need that size so the dumplings cook properly and you have leftovers to freeze. Add the carrots and pepper. Bring to a boil. Lower the heat and simmer for 20 minutes.

Tear the meat into bite size pieces. Add to the pan.

Combine water and cornstarch, then stir into the saucepan.

*Kitchen Basics is made by McCormick. KB stocks are made from real chicken or beef which makes your dish more savory. And most important - they are not “flavored” as are so many other brands. KB stocks also tend to be the lowest priced on the shelf.

**It’s no problem if you don’t have cooked chicken on hand. Simply place your fresh or thawed chicken pieces in the same pot you’ll use for the meal with 1 quart water. Bring to a boil then lower the heat and simmer for 45 minutes. Remove the chicken and let cool before you tear it. Pour the cooking water into a bowl to cool. Skim off as much fat as possible then pour into containers and freeze for future use when you boil potatoes or heat vegetables.

Dumplings
2 cups Bisquick®
2/3 cup milk

Combine Bisquick® and milk in a bowl. Mix until a soft dough forms.

Return chicken and stock to a boil. Drop the dough by large spoonfuls onto the stock.

Reduce heat to simmer. Cook uncovered for 10 minutes. Cover the stock and cook another 10 minutes.

To serve: Ladle into large soup bowls then sprinkle with dried parsley for color.

Leftovers freeze beautifully for up to 2 months.

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

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

Toss with your favorite dressing.

I'll be back Monday with Marci Boudreaux. Until then...

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

BE AN OUTSTANDING AUTHOR!

by Sharon Ledwith

There’s so much for an author to do nowadays. Writing, rewriting, polishing, promotion, marketing, social networking—the list goes on. So much to do and not enough time, it seems. So how can an author in today’s publishing market survive? The answer is simple—be outstanding.

However, this process, like any great work, requires time, perseverance, patience, and practice.

As a writer, you need to develop the constant urge to innovate. Understand what the best writers and exemplars in your chosen field do well and figure out why, then mix, match, and reconstruct these elements into something new and better.

Another great piece of advice is to stay diligent in the one field of writing you’re trying to master. Focus on that one specific point on your map or plan, and go for it. Make it your single quest and saturate yourself in it. Become like an alchemist and dilute these desires to fill the gap.

The trick is not to compare yourself with other writers in your field who have had success. Go beyond that and work toward being so good you can’t be ignored. Remember, success leaves clues. Search for them through books, manuals, audio and video programs, college or university classes, online course, seminars, and workshops. Then implement, take your place on the author’s stage, and shine.

If you haven’t already checked out my young adult time travel read, The Last Timekeepers and the Arch of Atlantis, here’s the blurb…

When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.

Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.

To read an excerpt of The Last Timekeepers and the Arch of Atlantis, please click HERE.

Check out The Last Timekeepers series Facebook Page.

BUY LINKS
Musa Publishing
Amazon Link
Barnes & Noble
Kobo

Sharon Ledwith is the author of the middle-grade/YA time travel series, The Last Timekeepers, available through Musa Publishing. When not writing, researching, or revising, she enjoys reading, yoga, kayaking, time with family and friends, and single malt scotch. Sharon lives in the wilds of Muskoka in Central Ontario, Canada, with her hubby, a water-logged yellow Labrador and moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter.

It's Wednesday. So, What's Cooking?

How about a tasty plate of Pasticcio accompanied by a tossed salad and topped off with a glass of dry red wine?


This is one of our favorite dishes to prepare and eat. This recipe easily serves 4 and the leftovers are amazing out of the microwave or oven.

Pasticcio
Tossed Salad
Italian Bread
Red Wine – Chianti or Cabernet Sauvignon



Pasticcio
The Sauce
2 tbsp. olive oil
1 onion sliced thin
1 red pepper cleaned and chopped
2 garlic gloves chopped
5 ½ cups ground chuck
14 oz. can diced tomatoes
½ cup dry white wine
2 tbsp. fresh parsley chopped or 1 tbsp. dried
2 tbsp. anchovy paste Reese is my preferred brand
Fresh ground pepper to taste

The Pasta
2 cups dried fusilli
1 tbsp. olive oil plus extra for brushing
¼ cup heavy cream

The Topping
2 ½ cups natural yogurt
5 eggs
¼ tsp. ground nutmeg
¾ cup grated Parmesan cheese

Preheat oven to 375°F.

The Sauce
Heat the oil in a large frying pan. Sauté the red pepper and onion until soft, but do not let them brown. Stir in the garlic and cook for 45 seconds. Add the meat and cook, stirring often, until browned.

Mix in the tomatoes and wine. Bring to a boil, then simmer for 20 minutes or until thickened. Stir in the parsley, anchovy, and black pepper.

The sauce can be prepared early in the day, then held to the side until you’re ready to assemble the pasticcio. If the wait is longer than a few hours be sure to refrigerate the sauce to preserve it.

The Pasta
Bring a medium size saucepan to a hard boil. Add the pasta and cook for 10 minutes or until almost tender. Start timing when the water returns to a boil. Drain and transfer to a bowl. Stir in the cream.

The Topping
Use a wooden spoon to beat the yogurt, eggs, and nutmeg together in a medium size mixing bowl.

The Assembly
Brush an ovenproof dish with olive oil. Spoon in half the pasta and cover it with half the meat sauce. Repeat with remaining pasta and sauce.

Spread on the topping and sprinkle with cheese.

Bake for 25 minutes or until golden.

To serve: Cut the pasticcio into medium size portions, but only enough for the present meal. Use a spatula to lay the slice onto a dinner plate.

I'll be back Monday with awesome middle grade author Sharon Ledwith. Until then...

Mangiare Bene!

Sloane
Twitter
Amazon Author Page

Cupid Only Rings Twice

But The Love Demon Rings Once Too!

By Sam Cheever

I’ll bet you never knew there was such a thing as love demons did you? Who did you think the unscrupulous people, the cads, the womanizers used to get fresh victims for their unwelcome advances? That’s right, love demons. What exactly is the difference between a love demon and a cupid you ask? Well, let’s see, I’m pretty sure my fun and sexy book, Cupid Only Rings Twice covered that. Yup, here it is:

Love Demon was directly across the street from Delivery by Cupid. The two businesses advertised basically the same services, but definitely didn’t go about things the same way. Delivery by Cupid truly believed in helping lovers enhance their love experience. The cupid-run business focused all of its considerable efforts on building a loving bond between two people.

By contrast, as the name implied, Love Demon was run by demons and any type of sexual or emotional interaction sufficed for them. They didn’t discern between hook ups and lifetime love, which made them at once the perfect complement to their competition across the street…and a huge thorn in the cupids’ sides.

What the description above doesn’t tell you, is that Zach, the head demon at Love Demon, was also not bothered by scruples. If he had to resort to devious (and ridiculously unethical) means to get the job done, he did it without qualms. Which was why Damios, our sexy Greek hero in the story, is so upset about his client threatening to go to Zach with his ugly little job. Damios is already falling for the lovely Rori and doesn’t want her tricked and humiliated. What exactly is Zach planning to do, you ask? Well, let’s see, I think I can find the part where it explains…ah yes, here we go:

The room thickened with magic. Papers flew off Damios’s desk and swirled in the power-drenched air. The shades on the windows swayed in it, banging against the wood frame as the energy built.

The outer office door opened and Melody from the front desk came in, closing the door firmly behind her. Melody was one of Aphrodite’s granddaughters and had more power in her little pinkie than either man would ever have. “Stop it you two! You’re sucking all the love out of the air and people are starting to squabble. I just had a client tell me my dress was ugly!”

Melody was more beautiful than the sun and the moon, and had vanity to match. She was used to being told how incredible and perfect she was. Nothing put her in a black mood faster than being criticized.

Damios took a deep breath and forced himself to back down. He threw Melody a sheepish look. “You’re right. I’m sorry.”

Zach stared at Damios for a moment, his dark blue gaze filled with speculation. Then he inclined his head and turned toward the door. “You’ve lost the client. He hired me this morning. I’m gonna make the pretty girl cry.”

Damios clenched his fists again, but Melody arched a single mahogany eyebrow at him and he bit the rage back. “Rori isn’t going to fall for a bunch of meaningless, pretty words, Demon. She’s too smart and careful for that.”

Zach stepped around Melody and opened the door. When he glanced back his grin was filled with mischief. “You must think I’m stupid, Cupid.” He chuckled. “That’s why I’m gonna put a little extra somethin’ somethin’ on the love note.” He grinned at Melody. “The client’s an idiot, darling. That dress is stunning. But then, you could make an oil-stained newspaper look like Versace, couldn’t you?”

Melody’s mood brightened immediately. She didn’t even notice that Damios vibrated with anger as she followed Zach out of the room.

Damios dropped into his chair, his heart pounding with concern. If the demon used magic against Rori, she wouldn’t have a chance. She’d read the love note, cry, and the ass who’d fired him would get a notch in his belt at her expense.

Or worse, what if Zach’s spell impelled her to sleep with the guy?

Ugly huh? But don’t worry, Damios is determined to stop Zach from humiliating the lovely Rori. Unfortunately, he’s almost certainly going to make her hate him in the process because of his part in the whole mess. Yeah, it’s a tricky business, this love match stuff, which is why only a cupid should attempt it.

Now let me leave you with this final warning, if a love demon ever sends a smile your way, try to ignore the extremely gorgeous and sexy exterior (I’m serious, close your eyes if you have to!) and kick his perfect butt to the curb. No good ever comes from letting those bad boys into your life.

This Valentine’s Day, Rori’s gonna meet an honest to god Cupid. And he’ll use more than arrows to win her love.

Rori Foster is too beautiful to find love. Men just can’t seem to look past her exterior to recognize the human being inside. But, this Valentine’s Day, Rori’s gonna meet an honest to god Cupid. And he’ll use more than arrows to win her love.

Unfortunately he’ll have to save her from the bad intentions of a cocky Love Demon first. But Damios is determined to protect her. Even if he loses her in the process.

Bitten by Paranormal Romance
gives Cupid a 4 – A Pack Howl!

"This is a delightful and sexy story of competition not only in the office, but between a cupid and a demon."

Buy from Musa Buy from Amazon.com Amazon UK Amazon CA Buy from B&N Buy from ARe

TO ALL YOU WONDERFUL PEOPLE

Due to a family situation, I won't be posting this week. Please check in May 6 for a new blog with Sam Cheever.

Until then...

Enjoy a safe and happy week!

Sloane

Looking for a Special Meal?

How about dinner with Lizzie T. Leaf? This week my awesome friend from Colorado steps in to help me out. So take it away, Lizzie!

Hi Everyone,

This salmon recipe has a wonderful flavor and is a breeze to prepare. It also tastes good without the sauce. Add fresh green beans, a little pasta, and a chilled bottle of white wine and you have a meal fit for royalty.

Salmon with Cucumber Sauce

Fish
2 salmon fillets (6 ounces each)
2 tbsp. mayonnaise
½ cup finely chopped pecans
½ cup seasoned bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 tbsp. butter, melted



Cucumber Sauce
½ cup chopped seeded peeled cucumber
½ cup vanilla yogurt
½ tsp. snipped fresh dill or ¼ tsp. dried dill
¼ tsp. garlic powder

Preheat oven to 425°.

Lay salmon skin side down in a greased 11 in. x 7 in. baking dish. Spread 1 tablespoon mayonnaise over each fillet.

In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.

Bake 10-15 minutes or until the fish flakes easily with a fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Yield: 2 servings

For dessert check out my latest release that is guaranteed cholesterol free.:)

Here is a little from my latest spicy romantic release for your reading pleasure.

Following the Powers directive to unite soul mates, a Scottish Cailleach's magic will have repercussions in several realms.

Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal, Emma Grant unconscious at his front door, his world starts to change.

Tour director Emma Grant leads a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish backroad has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.

Both feel an instant attraction, but will his secrets and her distrust of men keep them apart.

A few lines that tweak a grin.
Yep, at this rate, a long three weeks lay ahead. No one had told Emma that the dozen school teachers ranged in ages from sixty-nine to eighty-eight. Good grief, what happened to women at this age sitting on the front porch and enjoying their rocking chairs?

Mildred waved away the correction “Of course, dear. Whatever you say. I just want to know, will we see any men in kilts soon? I want to see what they wear under them.”

Dirty old woman. She asked that question at least half a dozen times before we got on the bus and stated the reason just as often.

Read the first chapter on Amazon.

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf has loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie's life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

Embrace Your Steamy Side

Please allow me to introduce you to my good friend Sara Daniel who just happens to be a phenomenal author. Sara's here today to share her new thigh-clenching book Haley’s Man . The floor is all yours, Sara!

I wrote the original version of Haley’s Man for a super-hot publishing line that subsequently quadrupled their word count requirements. The story developed into such a fun sexy fantasy that I couldn't bear to keep it hidden on my hard drive. This is the steamiest book I've ever written and will never receive my grandmother's prim-and-proper seal of approval. I'm okay with that. I enjoy writing the occasional erotic fantasy to compliment my less spicy romance novels. If you're looking for white-hot heat in your reading material and/or in the bedroom, Haley’s Man will deliver.

Haley’s Man will be free on Amazon for five days from May 16 through May 20, 2013. Download a copy and help me spread the word. Please be aware: This is a steamy erotic romance with very explicit love scenes.

 Haley’s Man

by Sara Daniel
Contemporary Erotic Romance Novella
Free May 16, 2013 - May 20, 2013 only from Amazon

When Haley Miller posts on a sexual fantasies forum that she wants to have an orgasm while surrounded by her friends, one reply stands out. Intrigued and desperately aroused, Haley prepares for the orgasm of her dreams. But when she arrives at her friend’s house, she learns that the man of her dreams, Seth Gardner, is back in town. Now she must decide if she wants to go through with her plans for public pleasure or go after her dream date with Seth, or risk losing them both.






Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. On the personal side, Sara is a frazzled chauffeur, chef, personal assistant and slave to her children. She's crazy about country music and the drama of NASCAR. She has her own happily-ever-after romance with her hero husband. She is the author of nearly a dozen romance novels, novellas and short stories. For a complete list of titles, visit her website.

Patriotism Down Under

by Vonnie Hughes

G'day all!

With Anzac Day a scant nine days away, people all over Australia and New Zealand are remembering our war heroes by wearing red poppies and baking our traditional biscuits. The tradition began in World War I. Wives and lovers wanted to provide a bit of home to their soldiers and nurses, but they needed a food that wouldn't perish on the long journey. These biscuits were created and have been a symbol of Anzac Day ever since.

Here is a recipe that is easy and flavorful. I hope you try them.

ANZAC BISCUITS (COOKIES)
1 cup plain flour not self-raising
1 cup rolled oats
¾ cup sugar
½ cup dessicated (shredded) coconut
2 tbsp. golden syrup (light molasses)
1 tsp. bicarbonate of soda (raising agent)
125 grams of butter (4.4 ozs)
½ teaspoon salt
2 tbsp. boiling water.


Preheat oven to 160C or 325°F (140C or 285°F for a fan-forced oven).

Line two baking trays with non-stick baking paper (parchment paper).

Sift flour into a large bowl. Stir in the oats, coconut, sugar and salt.

Combine butter and golden syrup and stir over medium heat until melted.

Stir the bicarbonate of soda in the boiling water and add to the mixture. It will bubble.

Quickly pour the liquid over the flour mixture and combine.

Roll heaped tablespoons of the mixture into small balls and place at 5cm (about 2 inches) intervals on the baking trays. Press the balls down with a fork to flatten.

Bake for about 18-20 minutes until golden brown.

Note that these are not puffed up cookies but more a flat biscuit type of cookie.

Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Marci Boudreaux Front and Center

I'm excited to introduce you to a prolific author who never ceases to amaze me. Marci Boudreaux has a sexy new release you definitely want to read. Several times.

I wrote The Messenger just over ten years ago. I was still riding high on winning third place for unpublished manuscript in a Texas Writers’ League contest. Unfortunately, the world didn’t love the book as much as I did. After numerous rejections, I put it on the shelf and only recently pulled it off to give it another go.

It needed lots of work. Let me say that again: It needed A LOT of work!! Head hopping, showing not telling, repetitive writing…just to name a few.

But I was determined, so I cleaned it up, offered it up and it was accepted by Secret Cravings Publishing. I knew it still needed more polishing and scrubbing, so I turned to some great author friends—Vonnie Hughes, Parker Kincade, and yes, even our beloved Sloane all had a peek at it—to help me get my head on straight and attack this as an editor instead of a sentimental writer.

With their help I was able to rework this story that I’ve loved for so long into something that I hope you will love too!

Evelyn Thomas is tired of being treated like a little girl playing dress-up. Just because she is working at her father’s newspaper doesn’t mean she isn’t a good journalist. All she needs is a chance to prove it.

Unfortunately for seasoned reporter Wes Reilly, that chance turns out to be the exact same story he’s working on.

When the journalists get separate leads on the same insurance scam, they butt heads over who gets to expose it. However, when Eve’s source ends up in ICU she has no choice but to turn to Wes for help.

Every step they take brings them closer towards the truth and each other. But the path to vindication is filled with danger and leaves Wes and Eve struggling to get out of sticky situations and fighting for their lives.

EXCERPT:
Eve ran her hand along one of the many rows and skimmed the file tags until she got close to the numerical prefix she was looking for. She pushed the files as far apart as the overstuffed shelf allowed and tilted her head down to get a closer look. She went over each name, not finding any files which corresponded with names on the list Jerry had given her.

This was impossible, like finding the proverbial needle in a haystack. She pulled a piece of paper from her shirt pocket to verify the spelling of the name before she pushed the folders apart again in case she had missed what she was looking for the first time.

Suddenly a hand roughly grabbed her shoulder. She spun around, her heart racing and her lungs tight with the gulp of air she had involuntarily inhaled. As soon as she met the angry gaze of the man who had startled her, she let her breath out with a rush and sank against the wall of folders.

Wes pressed his lips together and flexed his jaw muscles as he stared at her. “What are you doing here?”

She looked at the white coat he was wearing with a badge which identified him as Dr. Henderson. “What are you doing here?”

Wes leaned down to get eye-to-eye with her. “Answer me, Thomas.”

“I’m following a lead.”

“What lead?”

“I don’t have to share my stories with you.”

“Your story?”

“Yes.”

He snorted as he leaned back. “Exactly what story would that be? How to properly file medical records?”

She felt the sting of his words go straight to her heart. Defiance set in and she stood a little straighter. “Insurance fraud.”

Wes stared at her for several seconds. He may have been trying to intimidate her, but his glare had nothing on her father’s. She simply cocked her brow in return.

“That’s my story,” he said.

Eve shook her head. “No. I got this tip on my own, Reilly, and if you think you’re going to steal it away from me—”

“Steal it away from you? I’d like to know where you got your tip ’cause I’ve been on this story since last week. You are so unbelievably—”

Eve raised her brows when he stopped mid-sentence and turned his head away. “I’m so unbelievably what?”

“Shut up,” he breathed. Her mouth opened and Wes put his hand over her lips. “Hush.”

Eve gasped when she was quiet long enough to hear footsteps. She grabbed his wrist and pulled his hand away. “What do we do?”

BUY LINK

Marci Boudreaux lives with her husband, two children, and their numerous pets. She is a freelance writer and video producer for a variety of local monthly magazines as well as a content editor for several small publishing houses.

Romance is her preferred reading and writing genre because nothing feels better than falling in love with someone new and her husband doesn’t like when she does that in real life.

Marci is currently working on her Masters in Publishing and has plans to eventually take over the world.

Learn more about Marci Boudreaux on her website and blog. Stay connected on Facebook and Twitter.

Scrumptious Lemon Almond Macaroons

Romantic suspense author Susan Rae is here to share an awesome cookie recipe and an easy sweet contest. Take it away Susan!

Hi Everyone,

These scrumptious macaroons are perfect for curling up with your coffee and your e-reader. And, because they don’t have any flour in them, I believe they are gluten-free. I admit I cannot take credit for the recipe. I found the original recipe in The American Profile magazine when I was looking for something tasty for my son who was on an almond kick. I’ve tweaked it a bit for my own use because I enjoy one big cookie versus two small. I love the fact that they are super easy and quick to make with only four ingredients.

P.S. If you’d like to win a coffee mug like the one in the picture celebrating the release of my new novel, ICE blue, and a free download of heartbeats or freefall, please click HERE to go to my website and enter the contest which runs through Friday, April 12th.

Scrumptious Lemon Almond Macaroons
2- 2/3 cups blanched almonds (about 12 ounces)
1- 1/2 cups sugar
3 large egg whites
3 heaping teaspoons freshly grated lemon rind

Position rack in upper third of oven and preheat to 350°F.

Line two baking sheets with parchment or waxed paper, allowing it to extend slightly over the sides of the baking sheet.

In food processor, grind almonds with sugar until mixture forms even crumbs. Add egg white and lemon rind and process until smooth. If you have a smaller processor, do this step in batches.

Drop by heaping tablespoonfuls onto prepared backing sheet, spacing about 1 inch apart. (I use a 1 ½” diameter cookie dough scoop which is about one heaping tablespoon.)

With moistened fingers, press slightly to flatten each macaroon until they are about ½ inch high.

Bake 18 to 20 minutes until very lightly but evenly browned. The centers should still be soft. Remove from oven.

Lift one end of paper and pour about 2 tablespoons of water under it, onto baking sheet. The water will boil in contact with the baking sheet. Lift the other end of the paper and pour about 2 tablespoons of water under it also. Tilt pan so the water spreads under all the cookies. When the water stops boiling, remove macaroons carefully from paper. Transfer to rack and cool. Store in an airtight container.

Makes 24

Mmmm, now kick back with your coffee and a macaroon or two and enjoy some sizzling suspense.

When lives are on the line, sometimes the wrong thing is the right thing to do.

BLURB:
Born into a Chicago cop family, while her brothers get their rush from catching bad guys, paramedic Angela DeLuca gets hers from saving lives. A tough beauty with a heart perhaps too big, Angela champions the underdog because, as the youngest of six siblings, she often felt like one.
ICE Special Agent Troy Deavers became a cop to prove he wasn’t like his father—a southern politician who brought his family down with greed and corruption. Troy doesn’t suffer victims well. At first intrigued by Angela’s passion, he soon fears that the fire in Angela’s heart will be her undoing.

What happens when Troy falls in love with the lovely but infuriating Angela, the Chicago paramedic who insists on protecting a young witness and her unborn baby—a witness who could break his case wide open?

You met the DeLuca family in heartbeats, now come to know them even better in ICE blue.

To read an excerpt of ICE blue, please click HERE.

To purchase a copy of ICE blue, please click a vendor's link.

Musa Publishing
Amazon
Barnes & Noble

Author of contemporary romantic suspense/mystery novels, Susan Rae loves writing romantic suspense because it allows her to combine a sexy, passionate love story with a gritty suspense tale--in her opinion, the best of both worlds. When she is not writing, you might find her on the golf course working on her handicap or traveling around the country with her husband and empty nest puppies, Ginger and Nikute, seeking out settings for her novels.

freefall, Susan's second novel, takes place in Wisconsin's Kettle Moraine Forest and beautiful Door County. ICE blue returns to the busy streets of Chicago and the shores of Lake Michigan to continue the story of the DeLuca family which began in her award winning first novel, heartbeats. She is currently working on the third book in the DeLuca series, TRUE blue, due out in 2014, where it seems her characters must take a trip to Montana's majestic Glacier National Park--a fact which pleases Susan immensely.

To read more about Susan Rae and her books, please visit her website.

I'll be back Monday with a new release from Marci Boudreaux. Until then...

Happy Eating!

Sloane

A Summer Night Fling

Raine Delight is here to share a bit from her latest release A Summer Night Fling. This contemporary paranormal M/M short story has everything a reader craves. Check it out for yourself.

A Summer Night Fling
Raine Delight
ISBN: 9781301462667



BLURB:
Cal Larson wasn't expecting to find a hot sexy man stuck in a tree as he took his morning walk in the woods. When he meets Alex, sparks fly and these two find that love is waiting to claim them. Except Alex has a secret…one that may bring danger to Cal’s doorstep. Can Cal find it in his heart to accept Alex and let this summer fling turn into something much more?

EXCERPT:
Cal Larson walked into his house and knew something was different. The feeling of peace, of home, escaped him that moment. He tried to figure out what it was as he tossed his coat over the stair railing and asked, “Hey, Mal, you around?”

Silence answered him. He walked across the foyer to the living room, searching for his lover of five years. After spying no one in the room, he moved deeper into the house, his heart starting to pound and an uneasy feeling making his stomach churn. When opening the kitchen door revealed nothing, he made his way back to the stairwell and ran up to the master bedroom. Hoping that Malcolm was in the shower, he walked into the room and stopped short. Drawers were open, clothes scattered, but no Malcolm was in sight.

He ran over to the closet and saw the empty space where his lover’s clothes should have been. The suitcases they used on trips were gone, and with a heavy heart he sat down on the bed, anguish running through his soul.

“What the heck happened?” Cal turned to see the destruction of the room he had given him so many wonderful memories. Of Malcolm coming toward him, naked after a shower, smelling fresh and manly, and all he needed to do was touch Cal and he was lost.

Hearing a crinkle of paper, he turned and discovered a piece of crumpled paper stuck in the sheets of the bed. Smoothing it out as best he could, he saw it was from Malcolm.

Dear Cal,

By now you know I am gone. I can’t do this anymore. I have fallen out of love with you and moved on. I am sorry for this but hope you can forgive me eventually.

My best,
Malcolm

Blinking with shock, Cal stared at the paper in disbelief. His lover had decided to leave without even saying goodbye or offer an explanation at that. He left a ‘Dear John’ letter and wiped his hands of five years of being a couple. What happened to loving one another and giving each other support as they pursued their dreams?

“Well goddamn me to hell and back, “ Cal swore as he stood and walked out of the room, never glancing back while the letter slowly fell to the ground.

Buy Links
Smashwords
Amazon Kindle

To read excerpts from Raine's other books, please click HERE.

To view trailers from Raine's other books, please click a title.
Haunting Magic
Red Hot Magic
Sticky Magic

Raine Delight loves to be pampered by her harem of men that exist solely for her pleasure. Wait…..that was in a movie she saw. Hey, she can dream. Raine loves to fight with her muse, attack her manuscripts and find a way to silence the many voices in her head. Inspiration hits at odd times and for Raine, a blank word document page gives her many possibilities on story ideas. Living with her two kids, a significant other who supports her every move in writing and doesn’t seem to mind she gets up at 2 am to type away on the computer. With a love for Johnny Depp, movies and 80’s hair bands, Raine finds a way to bring all her chaotic thoughts into a story that tells her readers about love and romance.

Learn more about Raine on her Website and blog. Stay connected on Facebook and her Author/Reader Loop.

I'll be back Wednesday with a new recipe. Until then...

Happy Reading!

Sloane

Time to Wrap It Up

The Magnificent Men of Munich saga draws to a close with book four. Yesterday's Lovers brings us Rhineholdt Hoffman, a man who has yet to realize his inner strength, and Isabella Carrington, an heiress who always gets what she wants.

Isabella Carrington has everything a pampered heiress wants, except for the most important item - love.

BLURB:
No matter how many designer items she buys or men she conquers, Isabella Carrington never seems to find what she’s looking for. When she meets the one man in the world completely unaffected by her charms, she is determined to have him, even if it means a dunk in the Grand Canal.

Rhineholdt Hoffman has sworn off women after a destructive relationship alienated him from everyone and everything he loved. Now on self-imposed exile in Venice, Holt lives a solitary existence until a wild French Canadian shakes the staid accountant to the core and makes him question his beliefs.

Issy and Holt are forced to come out of the past and face their future as they set the Venetian nights on fire. Especially after an odd turn of events and an old gypsy have them wondering if they were yesterday’s lovers.

EXCERPT:
Heat coiled through Isabella with Holt’s firm hands holding her in place. All those lonely nights she had spent thinking about him stroking her breasts, plunging inside her vagina, driving her closer to orgasm, raced through her mind. The fantasies had been sweet torture, but nothing compared to reality. Sacre bleu! She needed to ride him and end this torment. He had been the true reason she stayed on after the wedding. The hope of having him in her bed for the weekend had been worth a dunk into the canal.

The oval mirror above the sink gave a perfect reflection of her hand clamped tightly on his ass. He pulled open the glass shower door and she trembled with anticipation.

He twisted on the faucet, then slid her down his body, his hard-on pressing against her abdomen. A volley of shivers arced up her spine as she cupped his face.

“You are too impatient, Schatze.” He turned her around and rested an arm under her breasts, holding her in place as he adjusted the water.

She rubbed her butt against his zipper.

“Definitely too impatient.”

“I have waited a long time for you, Holt, and I have no intention of missing this bon opportunity.”

He turned her to face him and teased his palms over her tight nipples.

“Do you feel well enough to do this?” He skimmed a finger down her bruised cheek. “I do not want to hurt you?”

“Non, mon chér, you will not get out of this so easily by using a few dark spots as an excuse.” She squared her shoulders, striving for tough, but failed when her laughter bubbled up at his expression. “Remember? I have been a tres bad girl.”

“You are sure?” His lips trailed a path of fire down her throat to the scooped neckline of her silk robe.

“Never more of anything in my life.” She caressed the dark brown stubble on his chin, the short bristles crisp under her touch. He raised his head, his eyes smoldering. She traced his full lips with her thumb, then glided her tongue across their seam. He pulled away before she could plunge in.

“Nein, Isabella, I thought you had learned the other day, I am the one in control.” His voice thickened.

“Then I must be the submissive?”

He nodded, determination gleamed in his eyes.

She tapped his chin. “You do know the submissive has all the true control.”

He shook his head, a puzzled expression furrowed his brow. Her words were clearly alien to him.

“Oui, mon chér. The sub is the one who stops it all when they say the safe word.”

He looked up, his brown eyes blanked over. “But what if the dominant does not comply?”

Had she misread him? A chill whisked up her spine. Isabella liked sex—loved it, in fact—but she did not like pain. Of any kind.

“Why would you not stop if I told you it was too much?” She had to get this straight or there would be no playtime with the man who set her juices flowing. Instead, she would be on a jet to Canada that very afternoon.

BUY LINKS
Musa Publishing
Amazon

I'll be back Monday. Have a wonderful weekend!

Sloane

OPA!

I'm excited to introduce you to my friend from Down Under Eleni Konstantine. Not only is Eleni a fantastic writer, she's one hell of a cook! So take it away Eleni and dazzle us an awesome Greek dish.

Hi Everyone! Nice to meet you all.

I’m very lucky. I’ve been surrounded by good cooks my whole life. One food that I have loved since I was a kid is pastitsio. And my mum’s pastitsio has always been my favourite.

What is pastitsio? It’s Greek and is sort of like a mousaka, but instead of potato and eggplant, you use pasta. We cook it for my dad’s name day celebration. It is one of his favourite dishes.

There are three layers traditionally but we mix up the bottom two layers.
1. Pasta - bottom layer
2. Mince sauce
3. Béchamel sauce - top

You will find variations on the web, but this is the one that always makes my mouth water no mater what.

The following is for a dish 30cm x 40cm (11 inches x 15 inches)
I had to pin my mum down for this as she does this off the cuff and changes according to the size of the casserole dish.

Ingredients
500gm (1 pound) pasta of your choice. We usually go for penne as it mixes with the mince layer really well.
7 eggs (3 egg whites, lightly beaten for mince/pasta layer; the remainder egg yellows will go in the béchamel (white sauce) and 4 eggs in Béchamel sauce.
7 cups milk
6 tbsp. melted salted butter
250gms (1 cup) of corn flour
1 tsp. of nutmeg
salt
white pepper
8 tbsp. grated parmesan cheese or dried ricotta cheese or a mixture of both
800-1kg mince or 13/4-2 pounds ground - we usually do a mixture of Pork and Beef. 1/3 cup extra virgin olive oil
1 onion grated
2 tbsp. of tomato paste
1 14oz. can diced tomatoes or readymade pasta sauce to replace the paste and diced tomato
½ cup chopped parsley (continental)
1- 1½ cups water
8 tbsp. corn flour heaping

Mince Layer
- Heat oil and fry mince until brown.
- Add onion and stir
- Add tomato paste and diced tomato. Stir
- Add ¾ teaspoon nutmeg.
- Add salt and pepper to taste.
- Add chopped parsley
- Stir until there is little to no liquid left.
- Take off heat and put to side.

Pasta Layer
- boil the paster so it’s al dente. tip 1: add a few drops of extra virgin olive oil; tip 2: when you add the pasta, add some salt to taste.
- strain pasta

Combining Layers
- Mix the meat sauce and the pasta together
- Add 3 lightly beaten egg whites into mixture and stir.
- Butter or oil a casserole dish (we use Pyrex) before use.
- Pour mixture above into casserole dish and flatten out to cover the bottom of the dish.
- Leave for 10 minutes (so the meat takes up a bit of the heat)
- Add the 7 tablespoons of the cheese(s)

White Sauce
- Place 6 cups of milk, a pinch of white pepper, ¼ teaspoon with melted butter into saucepan to boil.
- As this is heating, add into a bowl, the remainder eggs (4 whole + 3 yellows), 1 cup of milk and corn flour and whisk until the corn flour is absorbed.
- Add the bowl’s ingredients into the saucepan and stir until the milk froths.
- If there are lumps in your white sauce, you can sift it through to make it more smooth.
- Add white sauce to the casserole dish. Spread out.

The Finish
- Add some dried grated ricotta cheese or parmesan cheese to top of mixture
- Put in oven at 180Celcuis (356 Fahrenheit) for an hour.
- Let it rest for 10 minutes when you take it out of the oven.
- Cut into how large you want your pieces to be, and serve.
- A Greek village salad makes a good side dish.

Eleni Konstantine is Fantasy and Paranormal fiction writer, with a number of shorts published. Her stories range from flash fiction to novels. She blames her mother for her writing bug because as a child she was given many books, including illustrated fairytales. That and a love of Greek mythology, and Eleni was destined to become a writer.

Eleni lives in Adelaide, Australia, with her family and feisty American Staffy.

Learn more about Eleni Konstantine on her website and her blog Eleni's Taverna.

MEET SAM CHEEVER

A good friend and a terrific author. ESTHER EGG HUNT is Sam's latest release and the perfect erotic paranormal to tease all your senses.

ESTHER EGG HUNT
Sam Cheever
Ebook BIN: 06268-02014
Changeling Press



BUY LINK

This Easter, Esther’s gonna resurrect some serious feelings in her sexy perdition guide.

Esther Mills is caught in Hell’s version of Groundhog Day. Every year she’s resurrected on Easter and relives her death, only to be escorted to Hell again. The one thing that makes her life tolerable is being escorted back to Hell each time by Lucifer, her sexy perdition guide. Esther and Luc share a hot crush. But for some reason he won’t act on his feelings. So this Easter, Esther’s going to make sure Luc can’t ignore her any longer. She’s going to take her life back… and when she’s done with her sexy devil, he’s not gonna know what hit him!

EXCERPT:
Esther glanced at the clock again. Sixty seconds had passed since the last time she’d looked. Only three minutes until her past ended and her future began. Again.
She stood up and started to pace, her stomach twisting with nerves.

Any minute now.

Someone shrieked outside and she jumped, realizing too late they were just laughing. Esther tried to remember the last time she’d laughed like that. It had been at least three years. She started to pace again.

The clock ticked down another minute. Only one more min –

Esther opened her eyes, blinking as a big, black truck roared past. Two drunk guys screamed propositions out the window. She felt muzzy, her limbs heavy. Something niggled.

The smell of blood had her turning her head. She made a small sound of despair. It was the deer she’d hit with her car. Poor thing. She’d stopped to see if she could save it.

A low rumble sounded in the distance. A storm must be coming. No. That wasn’t right. Esther realized she was supposed to do something. But she couldn’t quite… A horn blared and she jumped. Adrenaline surged and her mind cleared. She remembered. A small blue car was going to fly past.

There it was. The driver scowling at her.

Run!

Another rumble in the distance; this time the ground shook.

Run!

Praying she wasn’t too late, Esther dug in and started running toward her car.

Another rumble, followed by the crash and crackle of falling rock. Esther tripped on a fracture in the asphalt and started to fall. Hard hands grabbed her and she screamed, trying to shake off Luc’s grip. “No!” She sobbed as he dragged her sideways. But he didn’t take her through the portal. Instead he opened the passenger side door of her car and tried to push her inside.

“Get in!”

Esther sniffled. “What?”

He ran around to the driver’s side. “Hurry, Esther. Get in the car.”

A large rock pinged off the hood, and she was startled into moving. As soon as her feet left the pavement, Luc had the car moving forward, tires screeching against the asphalt as rocks rained from the sky around them. Esther almost fell out of the car, but Luc reached over and grabbed her arm. “Close the door.”

She dragged at it, but the heavy door didn’t want to close. The car swerved as a huge boulder slammed into the asphalt ahead and Esther screamed, falling sideways. She grabbed for the seatbelt and managed to keep from tumbling all the way out, but her head and shoulders were hanging out the door, and the road spun past at a dizzying rate. Luc’s grip on her arm tightened.

A huge rock hit the windshield. The glass shattered, spraying her.

Esther screamed, and Luc yanked her backward as the door hit a guardrail and was torn away.

“Hold on, Esther!” He slammed his foot to the floorboards and the engine of the battered car roared, the tires skidded for a second on the buckling asphalt, and the car shot forward, leaving the falling rocks behind.

BUY LINK


Sam Cheever writes romantic paranormal/fantasy and mystery/suspense, creating stories that celebrate the joy of love in all its forms. Known for writing great characters, snappy dialogue, and unique and exhilarating stories, Sam is the award-winning author of 40+ books and has been writing for over a decade under several noms de plume.

Learn more about Sam Cheever on her website, blog, and on Goodreads.
Stay connected on Facebook and Twitter.

What's Cuter than a Bunny's Butt?

My good friend author Marci Boudreaux in the kitchen with her daughters and all of them elbow deep in flour. Marci is a woman who does ten things at once and everything is completed successfully. I've always admired her energy and creativity. Here's her latest in fun food. Take it away, Marci!

Hi Everyone,

Easter has always been a time in my family for big meals and family gatherings. Now that I live far from where I grew up, our family consists of two ever-growing girls, my husband, and me. Big feasts don’t go over well with just four people. I still like to make a ham and way more side dishes and desserts than we will ever eat, but with four of us, the tradition has gone out the window and our holiday meals tend to go more toward the fun side.

This year, we’ve added Easter Bunny Butt to the menu.

Yes, you read that right. We’re eating the Easter Bunny’s Butt. Why? Because it’s so darn cute!

I actually found this recipe on the Box Tops for Education website (yes, I’m that mom). When it came time to offer up a holiday recipe to the girls, I just knew they’d love making this and they did.

It was relatively easy (although we used carrot cake and I don’t recommend that, it crumbled like crazy! I had to freeze it before frosting) and the girls, ages 7 and 11, did most of the work.

It was delicious too!

So, if you are still looking for the perfect dessert to take to your Easter gathering. Consider taking a little slice of Easter Bunny Butt heaven.

Easter Bunny Butt Cake
1 box white cake mix
1 container vanilla frosting
Red food coloring
3-4 cups shredded coconut
Green food coloring

Pre-heat oven to 325°F.

Grease 1 ½ quart ovenproof bowl with shortening (do not use cooking spray) then dust with flour. Lightly grease 3 muffin cups in regular-size muffin pan.

Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into pre-greased bowl.

Bake cupcakes 15 to 20 minutes, bowl 45 to 50 minutes or until toothpick inserted in center comes out clean.

Let cool enough to handle. Remove cakes from muffin cups and bowl. Place pieces on cooling racks. Cool completely—about 1 hour.

Cut off rounded tops of cakes.

Cut two cupcakes into triangle shapes for the feet.

Place bowl cake on tray cut side down and cover with 1/3 cup frosting over cake. Use toothpicks to adhere cupcakes to bowl cake for feet and bunny tail.

Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

Spread remaining frosting over cake. Sprinkle with coconut; press gently to adhere.

Mix 1 cup coconut and 3 drops green food color until evenly tinted. Surround bunny with tinted coconut.

Mix a small amount of red food coloring and icing. Add to the bottom of the bunny feet.

Here's a little from Unforgettable You for your reading pleasure while you wait for the Easter Bunny Butt Cake to cool.

Is their love strong enough to survive their real lives?

Desperate to keep her ailing mother-in-law Doreen in the family home, Carrie Gable agrees to board a few of Hollywood’s elite actors. Despite her resentment of their demands, she can’t stop her attraction to actor Will Walker.

Will, out to save his failing career, agrees to a project that bores him. The more time he spends with his egotistical co-stars, the more drawn he is to their hostess. Long nights talking with Carrie make him realize he wants a simpler life, but his ties to L.A. refuse to let him go.

The temptation to regain stardom pulls Will in one direction while the obligation to family tugs Carrie in another. Against all odds, the couple struggles for a solution to save their new found happiness.

To read an excerpt from Unforgettable You, please click HERE.

Check out the trailer for Unforgettable You HERE.

Learn more about Marci Boudreaux on her website. Stay connected on Facebook and Twitter.

I'll be back Monday with author Sam Cheever. Until then...

Happy Reading!

Sloane

Is There Ever A Perfect Lie?

The answer is revealed in my new release Perfect Lie, available from Musa Publishing.

The Magnificent Men of Munich saga continues with a new addition. Book three brings us suave Max Brewer, better known as Heicke to his throng of ladies, and Francine Daniels, a spitfire he can't seem to tame.

A seedling of doubt will unravel even a perfect lie.

BLURB:
After two ex-husbands and a con artist, Francine Daniels has had it with men. Her life is finally the way she wants it — successful and complete. At least she thinks so until a working vacation in Munich brings her face to face with a sexy German hotelier who sees right through her brash exterior and makes her sizzle with his every touch.

Heicke Brewer enjoys his playboy image along with the collection of international beauties on his arm and in his bed. They are safer than another disastrous marriage. Until a chance encounter with a stubborn American pixie too hot not to handle threatens his hard won resolve.

As passion grows between Francine and Heicke, deception threatens to tear them apart, forcing them to fight their way through a perfect lie.

EXCERPT:
Hands clenched at her sides, she stretched to her full five feet three inches. With the movement, her breasts thrust forward and her hard nipples rubbed against the soft fabric of his shirt.

“I’m Francine Daniels and I work with Teddi Howard-Stiefle.” She almost burst into laughter at the shocked look on his face. “Anything else you’d like to know, Pup?”

He trailed his warm palm up her arm, his touch gentle, almost welcome.

“You are freezing.” He took both her hands in his and rubbed them. She pulled back, but he tugged her closer, wrapping his arms around her, enveloping her in a sensual blend of wet and man. “Pixie, I have no intention of harming you, but you need to get warm.”

His body heat and sexy accent conjured up pictures in her mind best ignored. She raised her head to avoid his crisp chest hairs that tickled her cheek, only to be lip level with his dark brown nipple. It looked so tempting. Tasty. Get your brain out of your silk panties.

He rubbed up and down her back, his fingertips grazing across the swell of her ass. His hands slowed to a sensual massage, warming her skin, sending electric shocks to her vagina. He pulled her tighter, his rock hard cock pushing against her stomach. She gasped as her body declared all out war on her common sense, leaving in its trail a burning desire to let herself go. Just this once.

Her breasts grew heavy, aching with each breath she drew. She squeezed her thighs together. Tight. Anything to stop the pressure building in her clit.

He raised her chin and stared deep into her eyes as if he were searching for her soul. After a long moment, while the world stood still, he touched his lips to hers, almost as if he were afraid his strength and size would hurt her. She wanted, no, needed more. Wrapping her arms around his waist, she hooked a thumb in his belt loop and molded her hips to his thighs.

His hands slid under her shirt, skimming upward. She shuddered from the sheer pleasure of his skin against hers. He glided his fingers up her back and flicked her bra hooks. She trembled again, only this time from anticipation. He grazed his fingertips along the sides of her breasts, then cupped them and rolled her nipples between his index finger and thumb. She clutched his back for support, afraid to let go. Afraid it would end.

She moaned as his hot tongue swiped across her lips then opened her mouth, hungry for his taste. Hungry to feel him inside her.

He grabbed her shirttails and drew them over her head. The chilled air stung her burning skin, but did little to cool her.

“You are so beautiful. So perfect.” His husky voice barely a whisper.

One thumb glided over her left nipple, shooting desire throughout her body, and she arched her back from the intense pleasure of his touch. He raised her right breast to his lips and kissed the tip, nuzzling her swollen areola. He devoured both of her nipples, sucking and tugging on them until …

BUY LINK

I'll be back Wednesday with a new recipe. Until then...

Happy Reading!

Sloane