Fall, 2009
1) Why is it that summer always seems to go by in the blink of an eye? I'm still waiting for that one day I can spend lazing in the hammock with absolutely nothing to do. But now fall has arrived with a vengeance in the PNW, and I'm going to have to put the hammock away.
2) I invite you to stop by and visit the other members of the Rainy Day Writers group. We write Romance for Your Every Mood. We all live in the great PNW and, of course, write romance but in different genres. Maureen Mackey writes Regencies with intrigue, and Judith Glad writes historical and contemporary romance with a Western flavor. It's always a fun adventure discovering a new author! We've all been hard at work on new projects and all have something new to share.
3) Uncial has released my new contemporary romance, The Truth About Fairy Tales, which has earned a 5 cup rating from Coffee Time Romance! Take a look around Uncial's website.
4) In the Crestar System, the children of the characters from Moonfire and StarJumper's Bride are discovering their world is not what it seems. Nor are their enemies who they thought they were. My WIP is 3/4 done! Can't wait to find out how this story ends.
5) See my Freebies page for instructions on how to get a free bookmarks or postcards, or a download of Cooking Between The Sheets cookbook.
6) Thanks to all my readers, Moonfire is still a best seller at Hard Shell. It was the #1 Romance Best Seller at fictionwise for 2002 and 2003, was a Hard Shell best seller in 2005, 2006, 2007 and 2008, and was a finalist in the Best Science Fiction category in Affaire de Coeur's 2003 Reader/Writer Poll.
7) Summer Heat is a 2004 Eppie Winner, 2003 Winner of the Orange Rose, and RT Bookclub 2003 nominee for Best Small Press Romance!
8) StarJumper's Bride is a 2006 Eppie finalist in the Science Fiction/Futuristic Romance category.
9) Come visit my photo album of favorite places.
10) Here's a wonderful recipe courtesy of my sister-in-law. It calls for lamb, but I've used other meat:
1 1/2 lbs lamb steak cut into 1" cubes
1 small or 1/2 large onion
5 Roma tomatoes
4 largish garlic cloves, minced
cumin, approx 2T
cinnamon, approx 1/2t
salt, approx 1t
pepper to taste
water as needed, approx 1/4 to 1/2 cup
white basmati rice
Saute lamb cubes with crushed/minced garlic until lamb is browned on all sides. Saute onions until clear. Add tomatoes and saute 2-3 minutes. Add spices, salt and pepper and cook on low for 45 min to 1 hour, adding water as necessary to make a thick stew. (Longer cooking adds more flavor.)
Cook rice without salt.
Enjoy!