Showing posts with label Foodie Friday. Show all posts
Showing posts with label Foodie Friday. Show all posts

Friday, September 7, 2012

Foodie Friday: Meet Kit from Off the Record

Today I'm so pleased to welcome Kit to Foodie Friday. You can read all about Kit in Camryn Rhys' Off the Record, and visit Camryn's blog to learn more about her and her books!


Canadian Food from Kit’s Kitchen

Hi, I’m Kit, from Cam’s book Off the Record, where I meet the love of my life. Not to give anything away, but in the beginning of the story, I open my own restaurant called “Poutine”, which is a gourmet Canadian restaurant in the middle of the American South.
Canadian restaurant? (you might ask). Trust me, honey, I’ve heard it all before. Canadian cuisine, like American cuisine, is regional and has its high and low notes. Since I grew up in the middle of the country, I tend toward the more German/Polish/Ukrainian/Irish dishes.
There’s a level of nostalgia present in everyone’s cooking. Either they’re trying to get away from the food they grew up with, or they’re trying to get back to it. In my case, I want to recapture something magical about the food of my childhood, but elevate it to a new level.
Hence the gourmet poutine, the drunken butter tarts (see the back of Cam’s book about me), the many iterations of pierogies. Canadian cuisine, like any regional form of American cuisine, can produce a lot of very interesting variety if you apply a little bit of imagination.
Butter tarts, for instance, which every Canadian grew up eating, are a great palate for experimentation. Pie crust could become a shortbread crust or other cookie crust. The caramelly, custardy sauce could be revamped, enhanced with flavor, or in some cases, replaced. The raisins, similarly. Nuts, also. Lots of room for variation. A chef loves this. If I can change one piece of the recipe, but leave it essentially recognizable to the general palate, then success.
That’s part of what I’ve attempted to do here, as I work in my test kitchen. I wanted to make something innately recognizable, but just a bit different from what I grew up with. So without further ado, since this is the foodie blog to end all foodie blogs, here’s my recipe. I hope you enjoy!

Kit’s Prairie-Style Butter Tart Bars

1/4 cup butter, softened
3/4 cup packed brown sugar
1/4 cup corn syrup
2 eggs
2 tsp vanilla
2 tbsp all-purpose flour
Pinch salt
Base:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
3/4 cup chopped pecans

Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes.
Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and sa< pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Cut into bars.

Friday, August 31, 2012

Foodie Friday--Finn and Tasha

I hope you enjoy the following short story, a sort of epilogue to my Ellora's Cave book, Arctic Destiny, giving a peek into the lives of Finn MacEwan and Tasha Watson after the end of the book. And I also hope you'll try the recipe that follows, a family favorite and traditional Sunday dinner side dish back home.

Rewriting the Destiny


Finn MacEwan stood in his studio and stared at the hunk of marble on the workbench in front of him. Instead of a vision appearing to him in the stone—a shape latent beneath the rough exterior—it remained just a formless block. Worse was the sensation of no longer really knowing what to do, as though not only his artistic sense had vanished, but had taken the muscle memory that made his sculpting possible too.
Slowly putting down his tools, he tried to regulate his suddenly rough breathing and quiet the pounding of his heart. Although the drizzly autumn day was cool, a sheen of perspiration coated his brow and he wiped at it as he strode to the dormer window and stood staring out at the quiet Toronto street below. Frustration at his restlessness and inability to concentrate made his teeth clench.
He’d done well since leaving the north and coming to the city with Tasha. His career was growing in leaps and bounds, and God knew he’d never been happier than he’d been over the last three years. There was nowhere else he’d rather be—no one who could fulfill him, heart and soul, like Tasha. He just couldn’t understand why his ability to sculpt, even the need to do it, had suddenly deserted him. If he were being brutally honest with himself, and now he forced himself to be exactly and precisely that, the loss of the one thing he’d clung to all those years of being trapped was frightening.
Bone-deep, soul-witheringly frightening.
And he had no idea what to do about it.
“Finn?” Tasha’s voice floated up from downstairs, and even after all their time together it made his heart leap with joy. “Dinner’s ready.”
Taking a deep breath, forcing the tense muscles of his face to relax, he called back. “Coming, love.”
As he headed for the staircase, he tried to push the fear and anger aside. Tasha knew there was something wrong—it was almost impossible to keep anything from her—but he’d tried to minimize the extent of the problem. The last thing he wanted was for her to worry.
Getting to the bottom of the steps, he paused, surprised. Rather than the island/bar top where they usually ate, she’d set the dining table with her best china and cutlery and adorned it with candles and fresh flowers. For a moment he mentally scrambled to see if he’d forgotten a birthday or anniversary, but nothing came to him.
Tasha turned and grinned at him from the kitchen, and he couldn’t help smiling back, the weight of his fear lessening. She was so beautiful, her smile so full of love he could feel it reach across the room.
And she was his. What did anything else matter in the face of that?
“Sit down.” She picked up a platter from the counter and walked around the island into the dining area. “I hope you’re hungry.”
It was only then he took a good look at the food, and his eyebrows lifted in surprise. Tasha’d cooked what he thought of as one of her special occasion meals. She had eclectic tastes in food, picked and chose from various cultures to create some of the most interesting meals he’d ever had. Tonight it was a pork roast redolent with rosemary and thyme, scalloped potatoes done in the oven, steamed broccoli and carrots, and Jamaican-style Rice and Peas.
“What a feast.” He pulled out her chair, bending to capture her mouth for a sweet, lingering kiss. Her lips softened beneath his, and for a long moment he forgot everything—food, art, anxiety—in the wonder of her.
Tasha put a hand on his chest, right over his heart, and eased their bodies apart. She was still smiling, but her eyes had grown languid and her breathing was ragged. The low, delicious tenor of her voice sent his libido soaring, as she said, “Food first. Then we can pick this up where we left off.”
Teasing the corner of her mouth with his lips, he whispered, “I look forward to it.” And he couldn’t help smiling at her little shiver.
The meal was wonderful, and Finn realized she’d made some of his all-time favorites. Although she’d made a sinfully rich gravy, the soft texture of the Rice and Peas made it almost a shame to put any on it. The side dish had quickly become one he looked forward to seeing her cook.
While savoring the meal Finn still couldn’t help feeling he’d missed something. ‘Special occasions demand special food’, she always said, and this was definitely, deliciously special. And food was one of the ways Tasha dealt with problems or comforted others, not as a panacea but as a way to show she cared. Finally he couldn’t take it anymore, and had to ask.
“What’s the occasion, Tash?”
She didn’t pretend not to understand, but immediately put down her fork and levelled a serious look on him. “I thought we should have a really nice meal, something I won’t be able to cook while we’re away.”
Surprised she’d make plans without asking for his input, he put down his utensils too. “You didn’t mention anything about a vacation. Where are we supposed to be going? And when?”
Her gaze slid away from his for a moment, then came resolutely back to snag his again. “I took a sabbatical and we’re going to Churchill in two days. Everything is booked.”
Taken aback didn’t begin to describe his feelings. Stunned would be better, and even that didn’t cover it adequately. Leaning back in his chair and crossing his arms, he tried to marshal his thoughts, but she rushed into speech before he could find his tongue.
“Darling, the north was a major part of your life for so long, it’s unreasonable to believe you can just walk away from it and not have that affect you.”
Finn opened his mouth to object, then closed it again. His knee-jerk reaction was to say she was wrong. That he’d spent a hundred and twenty-five years trapped by the north, unable to leave for longer than a few months at a time, and if he never saw the Arctic again, he’d be happy. And yet…
If he closed his eyes, he could see the distinctive landscape, so beautiful in its stark majesty. At night sometimes he dreamed of spring in the Taiga or the wild beauty of winter when the polar bears, his brothers, roamed as lords of the ice. A part of him still yearned for it, and it had taken his wonderful wife to recognize that.
“It’ll refresh you. And I’m looking forward to going back to where it all really started.”
She tried for a touch of humor, but there was a hint of uncertainty in her voice and he realized he’d zoned out, leaving her wondering what he was thinking.
Rising, he circled the table and held out his hand. Even though he hadn’t said anything she got up, slipping right into his arms. Tilting her head back, she smiled at him, and he held her tight, so full of love and desire and thankfulness he could hardly breathe.
“Yes,” he said, letting his hands slide down her back until he cupped her ass and pulled her even closer, letting her feel his arousal. “Back to the beginning, and the future.”


Like Tasha I celebrate with food, and no celebration in our house is complete without Rice & Peas. Variations of this dish can be found in the cuisine of most Caribbean islands, some made with red kidney beans, others with pigeon peas. On some islands salted meat adds flavor, on others coconut provides it.
The recipe here is my quick-and-easy version of the Jamaican style, which utilizes coconut milk. Back home, if you’re doing it ‘right’, you’d make the coconut milk yourself, cracking open a dry coconut, extracting the hard flesh, grating it or liquidizing it in a blender or food processor with a little water, and squeezing the “milk” out by hand. It’s a time-consuming job, so I use pre-packaged blocks of dehydrated coconut milk. If that’s not available, use canned or frozen coconut milk. I’ve made it with canned coconut cream, but the flavor is quite different, so for a more authentic taste, make sure the product you use says coconut milk, rather than cream.

Quick and Easy Jamaican Rice-and-Peas

½ block dehydrated coconut milk or 1 can coconut milk
1 regular size can red kidney beans OR pigeon peas
Water
Long grain or par-boiled rice
1 stalk scallion, chopped fine (spring onion)
½ teaspoon dried thyme leaves OR 1 teaspoon fresh
Salt
Pepper
1/8 teaspoon allspice

Method:
Either add ½ block dehydrated coconut milk to approximately 4 cups of water and bring to a boil OR mix the can of coconut milk with enough water to make about 4 cups of liquid and bring to a boil, turn heat down to medium. Boil water and coconut for ten minutes (watch the pot so it doesn’t boil over) then add the canned peas, including the liquid.
While the ratio of rice:water usually is 1:2, for rice and peas I like slightly more water, so that the end result is slightly soft, rather than grainy, but that’s a personal preference. I can eyeball the amount of rice, but that’s after years of practice! My mother never could, so here is her method for calculating the amount of rice needed.
Carefully strain the contents of the pot into another pot. Return the peas to the original pot, and then measure the amount of liquid, returning it to the pot too. In my experience, you will probably find it is just about the 4 cup mark again, but sometimes it’s more or less, so measuring is a good idea! Bring the peas and coconut, etc. back to the boil. Add the appropriate amount of rice, following the prescribed 1 cup rice to 2 cups liquid for shelly rice, or ¾ cups rice to 2 cups liquid for softer consistency. Add salt and pepper to taste, as well as chopped scallion, thyme and allspice. Bring back to a boil, then cover, turning down the heat to medium-low. Cook for about 20 minutes, until rice is properly cooked. Stir to evenly distribute peas, and serve.

Friday, August 24, 2012

Foodie Friday with Cristal Ryder



Welcome to another Foodie Friday! Today I'm happy to welcome Cristal Ryder who, in honor of her next release, Rock-Hard Heat, available August 31st, is sharing a dish with some western flair!


I’m glad Anya Richards wrangled me down for her foodie blog. I love food – no surprise there. And keeping with the cowboy theme for my release next week of Rock-Hard Heat, I have a kinda western dish for you.
I started making this when my boys were young, they’re 21 and 24 now, so it's been around a long time. I never measured the ingredients so will try and give you the amounts as best as possible. You can adjust to your own taste.
I know there are numerous variations to this salad, but this is the way I’ve been doing it for a while. Sometimes it doesn’t look all that pretty, but it sure tastes great.

Taco Salad

½ - 1 lb cooked ground beef seasoned with nacho/taco seasoning of your desired hotness – cooled and drained
Bottle ranch dressing
1 ½ - 2 cups grated cheese
1 – 2 tomatoes chopped
2 green onions chopped
½ - 1 head of lettuce, bite size pieces
Bag of nachos, crunched
Just before serving combine all ingredients except nachos. After everything is mixed, then add crunched chips and serve. You can adjust the amounts to suite your taste. I know some people use Caesar or French dressing instead of ranch. But my family prefers the ranch.
Enjoy!

An Excerpt From: ROCK-HARD HEAT
Copyright © CRISTAL RYDER, 2012
All Rights Reserved, Ellora's Cave Publishing, Inc.

It had been a glorious couple of days before Chet had to head down and get back to real life. She smiled and enjoyed the heat that bloomed in her belly, remembering their first lovemaking session after being apart for so many months. Desire for her cowboy never failed to heat her blood and she longed for him now. She wanted him with her in the soft mountain water, which caressed her skin so seductively.
The grime and dust of her prospecting activities at Chet’s great-great-uncle Chester’s old claim sluiced off in the creek’s current and left her skin pink and tingly. She wasn’t ready to get out yet and closed her eyes, drifting lazily.
Chet couldn’t confirm when he’d be back and Jenna had gotten used to staying here on her own when he wasn’t with her. At first, he’d been hesitant to leave her, but she insisted and he’d learned a while ago how stubborn she could be. So they compromised. He made sure she was checked on daily by a ranch hand, had taught her to shoot and left the rifle by the door. The radio was primed in case she needed immediate help and his dog Belle stayed with her. All was good with the world.
Letting her legs drop, Jenna curled her toes into the creek bed and stood. The water was deep, just covering her breasts. They bobbed at the surface, buffeted by little eddies of current. She tipped back, ducked her head in the water and swept her long red tresses out of her face. When she stood, it hung to her shoulders and fanned out on the surface of the water like a halo.
A sense of wellbeing filled her and her heart swelled with happiness. Never had such a strong sensation of belonging, being home, been so sharply etched within her. She knew she had been born on the wrong side of the continent. It was here she should have grown up and experienced life, not back east. Jenna inhaled the crisp mountain air and gazed at the bush around her. It was just as beautiful in the summer as in the winter. Her love for this land grew daily and it truly pained her to think of leaving it. And Chet.
She brushed the disturbing thought aside. It was a while before she’d be packing her bags. Jenna’s gaze took in the brand new sluice box. Chet had replaced the broken-down one with a much more modern setup here at the creek and farther up-river where the tree came down. Chester’s old one was being restored and eventually would be donated to a local history museum. She was determined to find his secret claim and Chet had humored her all the way. Jenna smiled and excitement bubbled inside her at the news she had to tell him.
The gurgle of water over the dam of rocks mixed delightfully with the birds singing in the trees. Jenna was at peace. She sighed and shivered with a slight chill from the cool mountain water. Goose bumps rose along her flesh and her nipples hardened, aching with the cold. She cupped her breasts in her palms, the hard nubs pressing against her flesh. This time the shiver that rippled through her wasn’t from being chilled.
“Chet, when are you going to get here?” she whispered to the silence of the surrounding trees.
“What’s the matter, darlin’? Miss me?”
Jenna spun around, sending a splash of water in a sparkling arc. The wonderful, sexy drawl of Chet’s voice slipped around her like hot honey and she warmed under his gaze. He stood on the little rocky beach where they had made love on the bank of chilly snow last winter. She couldn’t help the smile that broke wide on her face when their eyes met.
“Chet.” His name fell from her lips in a breathy sigh.
He had one booted foot propped on a large rock, his elbow rested on his knee. The faded, worn jeans tightened over his muscular thighs and Jenna’s breath snagged in her chest. She let her gaze roam over the typical plaid cowboy shirt which also strained across his powerful chest and shoulders. He poked his cowboy hat back with a finger and winked at her. She knew what lay beneath those clothes and she hungered for him. He was a feast for her eyes and she needed feeding.
“Now then, this sure is a sight to behold. It’s a damn good thing I decided to come myself and not send Blake to check on you.”
“I’d say I have to agree with that, cowboy.”
“Last time I checked we didn’t have mermaids in these parts. Just goes to show you can learn somethin’ new every day.” He straightened and started to unbutton his shirt. “Want some company?”
“I thought you’d never ask.”

Friday, August 17, 2012

Foodie Friday with Lena Loneson

I'm really pleased to welcome Lena Loneson, author of God of Ecstasy, who's introducing us to a recipe that sounds truly yummy, as does her book. Enjoy!! And be sure to check out the blurb for God of Ecstasy after the recipe.



Thanks for having me on Foodie Friday, Anya!  I’m a novice cook myself, so I recruited a good friend (also one of my beta readers) for help with a wine-centred recipe: Risotto with Lamb Ragu.

My latest book, God of Ecstasy, is part of the Pricked series and features tattoos, which is what I’ve been talking about in my blog posts lately.  The tattoo part was easy for me–I have two myself, including a large back piece–but where I really needed to do research was with another important part of my book: wine.

My hero is Dionysus, the Greek god of wine, madness, and ecstasy.  He’s cursed by an evil djinn to remain trapped in a wine bottle, I Dream of Jeannie-style, for eternity.  He’s only released to fulfill three sexual fantasies whenever a woman rubs the bottle. 

Before writing God of Ecstasy I knew a lot about beer, but almost nothing about wine.  I was inspired by a winery tour in upstate New York, where I discovered I really enjoyed a good white wine: particularly a dry Riesling or chardonnay.  The next step?  Cooking with it! 

This recipe comes from my friend Garli, and I’ve taste-tested it myself, to much stomach happiness.

Risotto with Lamb Ragu

Ingredients:

Lamb ragu:
½ lb Ground lamb
½ small can tomato paste
1 cup Chicken stock
Butter
Fresh-peeled garlic
Fresh rosemary
Saffron
Salt and pepper if desired

Risotto:
2 cups of arbregio rice
½ cup dry white wine (e.g. Pinot grigio)
1 small diced onion
4-5 cups chicken stock
Butter
1/3 cup toasted pine nuts
Crumbled bleu cheese
Grated parmesan cheese
Chopped mint leaves


Have all the ingredients out on the counter, as you’ll be tossing them in different pots as you work.  The main thing you’ll need for this recipe is a good stirring arm and attention span (my own biggest hurdle), as you watch the pots.

Lamb ragu:
Add garlic to a large saucepan on the stove with some olive oil, until it starts to brown.  Add the ground lamb, breaking it up with a spoon.  Add rosemary, salt, and pepper, to taste.   Add half a small can of tomato paste and 1 cup of chicken stock.  Bring to a boil and let simmer for 10-20 minutes on the back burner.  You can start the risotto as it simmers.

Risotto:
For the risotto, you’ll need a large pot/pan (the heavier the better, helps it to heat evenly) in which to make the risotto.  Also, start a small pot with simmering white wine and a larger pot with 5 cups of simmering chicken stock.  (Note: Do not add cold liquid to the risotto, as it will ruin the texture.) 
The main steps of the recipe involve a lot of mixing, so get your muscles ready!

In the large pot, add butter and chopped onions.  When the onions are transparent, add rice, and mix it up.  It should turn from a dull colour to a brighter white.  Then add ½ - 2/3 cup of simmering wine and a pinch of saffron.  Keep mixing while waiting for the liquid to dissolve.  When it’s dissolved, add 1 cup of the simmering chicken stock to the pot with the rice.  Mix until dissolved.  Repeat, adding 1 more cup of chicken stock each time, stirring until it dissolved, until the texture is as desired.  It should be very creamy but a bit al dente (firm but not hard) in the middle

When it’s done, stir in the rest of the ingredients (pine nuts, mint leaves, cheeses, and a little extra butter) and add the lamb sauce. 

Time to eat:

The risotto can be paired with the rest of the wine you used for cooking, if you’re looking to finish it off, or it goes well with a nice Italian red, such as a chianti.

Hope you enjoy!  Feel free to stop by and say hi at LenaLoneson.com or on Facebook or Twitter.
Lena

God of Ecstasy

Jaime Leighton has had some pretty unremarkable sex in her lifetime. So when she rubs a bottle of wine and a hot, half-naked tattooed man appears in her bathtub, offering three fantasies, he’s pretty hard to resist. Dionysus claims to be the Greek god of ecstasy, wine and madness—and he can breathe underwater. Thus begins the best three nights of Jaime’s life.

They also turn out to be the most dangerous, when the evil djinn who cursed her new sex partner attacks. Now Jaime must come to terms with her growing feelings for the god and break the magic spell inked into his arms before the djinn snatches away both her love and her life. 

Friday, July 27, 2012

Release Day is Here!!!


I interrupt my usual Foodie Friday fare to celebrate the release of Stone-Hard Passion, book two in my Unveiled Seductions series and the second of my Pricked series releases! If you really, really MUST have a blog today from me concerning food, may I suggest visiting the lovely Dawn Montgomery’s blog where, in June, I got to talk about food and writing and, of course, Stone-Hard Passion
No, there really is no escape from it today. I’m too excited!
It hasn’t been that long since I got word the book was accepted for publication, but sometimes I feel as though it’s been forever. Especially since it’s been up for pre-order at Ellora’s Cave for ages. I’ve caught myself about to blurt out a plot point or two as though everyone’s already got a chance to read it and had to bite my tongue. Thank goodness that part of the wait is almost over!
I’m hopping all over the blog-o-sphere today, so I hope you’ll come visit me either at Sidney Bristol’s blog where I’m talking about troll redemption, or at Cristal Ryder’s where I ask, “What makes a hero sexy?” I’m also at the Beyond the Veil blog doing my monthly post and talking about the movies I saw this month, including my take on the good and bad of Magic Mike. Strangely enough, there I only mention Stone-Hard Passion in passing…go figure! Tomorrow I’ll be at Jayne Kingston’s blog too, talking about my birthday plans, which may just involve a tattoo! Stop at one, or two, or all of them and say hello.
As a wonderful extra boost to my week, the cherry on the sundae so to speak, yesterday I found out my book Beyond Prudence was a recommended read on All Romance e-books! Lady Rhyleigh had some lovely things to say, such as, "This book was an awesome and amazing visualization of steampunk erotica." WOW! I'm humbled and elated, all at once. Happy Birthday to me! :) 

Friday, July 20, 2012

Dangerously Delicious Food? Say it Ain't So!


Traditional Foods That Can Kill

I think most people are familiar with the Puffer Fish, or Fugu, the delicacy adored by many Japanese and yet so poisonous the Emperor of Japan is forbidden to eat it. While many of us may shake our heads at the thought of eating something that with improper preparation could be fatal, Fugu isn’t the only food that falls into the category of tasty-but-deadly.
I think, if you investigate, you’ll find many cultures consume potentially dangerous foods. In my own, Jamaican, culture there are not one but two traditional dishes that are prepared from poisonous plants. In fact, one of those two is part of the national dish, and no, I’m not talking about the salted cod…
The Ackee tree (Blighia Sapida) originated in West Africa and is thought to have been brought to the Caribbean on slave ships. Yes, the botanical name is in honor of Captain Bligh, but that’s because he introduced the tree to the Royal Botanical Society, rather than introducing the tree to the islands. In Jamaica the ackee is, for the most part, treated with the utmost respect, because everyone knows improper handling can be fatal. The fruit has to ripen on the tree, and shouldn’t be picked until it’s fully opened. The seeds and the red filaments must be removed before boiling, and the water it was cooked in must never be consumed.
The other perennial favorite in Jamaica made with a dangerous plant is bammy, which are flat, dry, savory cakes made from bitter cassava. All cassava has a certain amount of cyanide, but the bitter cassava has far more than the sweet. The cassava has to be processed in some way to eliminate the poison and, in the case of bammy the process involves grating the tubers and soaking the coarse meal repeatedly before straining, molding and pressing all the liquid out. Again, it’s the liquid that can do you in, but I’ve never heard of anyone getting sick from eating bammy, so I doubt there’s much danger involved.
Unfortunately, that’s not the case with ackee, as Jamaica sees a few cases each year of people getting ill or dying from the consumption of improperly prepared dishes. On my father’s side of the family very few members can eat ackee, even when properly cooked. My grandfather developed an allergy to it in his forties, my father and two of his siblings did too, but in their thirties. I developed it in my twenties and, as a result, I’ve never even considered giving it to my son. My allergy is so severe just lightly kissing my husband after he’s eaten some brings on a bad reaction.
This may sound as scary to the uninitiated as the Fugu does, but just a cursory search on the internet will show there are lots of potentially dangerous foods many of us are eating every day. They include some of my favorites, like nutmeg, potatoes, cherries, tomatoes and almonds. It’s almost enough to make a woman go on a starvation diet…
Nah, I’m willing to take the risk because, well, I love my food, and what a potentially delicious way to go!

Friday, July 13, 2012

Foodie Friday--Guest Post Hot Summer = Cold Soup

Today I'm welcoming a cohort of author Lynne Silver's, Marlena, who is sharing one of her delicious, and previously Top Secret recipes! Not sure how Lynne gets these secretive types to open up, but I'm glad she does. For more insider dish (and I mean that in every sense of the word!) make sure you check out Lynne's Heated Match, book one in the Coded For Love series, available now from Ellora's Cave.



Summer in the mid-Atlantic gets hot. It’s very muggy and unpleasantly humid and hot. I want to minimize my hours spent standing over the hot stove, and my boys prefer light refreshing meal options. You see, I’m the head of food services at the Program. A few weeks ago, I couldn’t tell you where I worked, but since the Program was recently featured in every newspaper thanks to a leak, I got the go-ahead from Commander Shepard to hop on some blogs and share some of my favorite recipes.
I’m required to make three squares a day for nearly 200 people, most of them genetically enhanced soldiers. They burn through a lot of calories a day in their training and I have to provide healthful filling meals. My boys (that’s what I call the soldiers) can’t get enough of my gazpacho.
When I first made it, I got a lot of pushback. They told me it was too cold, too girly, too this, too that. But then they tried it. Now I make it every Tuesday, June through September.  Here’s what I do
Ingredients:
-          3-4 cucumbers
-          2-3 tomatoes
-          2 stalks celery
-          Half a red pepper (use a hot pepper if you like spicy)
-          Handful of basil leaves
-          3 T balsamic vinegar
-          Crushed garlic clove
-          3T olive oil
-          Kosher salt to taste
-          Tomato juice (I like the Whole Foods 365 glass bottle)
Directions:
Peel & seed the cucumber, toss it in a good blender or food processer. Add all the veggies and oil/vinegar and grind until it’s a thick puree. Transfer the mass to a large glass bowl. Pour in tomato juice until it’s the consistency you want. Chill then serve.

Enjoy! From Marlena


Heated Match

Blurb:

A lead byline and a cover story were what journalist Loren Stanton wanted most. Until she meets genetically enhanced soldier, Adam Blacker. Team leader of a top-secret covert ops group, Adam never wanted to search for his genetic match, but whenever he gets close to Loren, things turn hot quickly, making him forget every reason he had for retaining his bachelor status. After a scorching night together, neither is in any doubt they are connected at the DNA-deep level, although both fear the high stakes of what it means to be together.

Loren gives Adam two weeks to prove he is bred for more than war. He must show he is coded for love.





Monday, July 9, 2012

Monday already???


This will be a fairly quiet blogging week for me, outside of whatever happens here. The most exciting event scheduled at the blog is that Lynne Silver is stopping by for Foodie Friday! I’m looking forward to seeing what she cooks up, so to speak…
Things are jumping at EDJ#1. It’s the busiest time of the real estate year and although this has been a sort of strange year, with a lot of action earlier because of a nice, mild spring, we’re still hopping. EDJ#2 is just being its usual self, and I’m actually hoping they neglected to schedule me for more than one shift this week. My writing mojo has been low, and I’d love an extra day this week to try and get it back!
On Tuesday I’ll talk about a book I read last week and really enjoyed. I like the idea of boosting other authors, so if I read something and enjoy it, I’ll post something about why I did. No ratings or anything like that and, since I tend not to read a lot when I’m writing, this will be a fairly sporadic feature of the blog. I’ll save ‘em up when I go on my reading marathons and spread them out. Unless they’re trad pubbed, they’ll still be available if anyone wants to check them out, so no need to rush!
Saturday I’ll be over at the Silken Sheets and Seductions blog, where I’m talking about what makes a hero sexy. Hope you’ll stop by and say hi!
Have a great week everyone, and don't forget to check out Fleeing Fate and the other Pricked books that released last week, Nick at Night by Eileen Ann Brennan and Sinful Southern Ink by S.J. Drum. There are more coming out this week, so save your pennies...there's a lot of hot, tattooed action waiting for you at EC!

Friday, July 6, 2012

Guest--S.J. Drum and Sinful Southern...Potato Salad???


Yes!
In celebration of the release of my book, Sinful Southern Ink, I've decided to share a recipe I learned from a dear friend while living in the sweltering heat of Louisiana.

Take everything you think you know about this summer classic, wad it up, and toss it on your BBQ to be consumed by the cleansing fire. Now, you’re ready to make my Sinful Southern Potato Salad.

It’s all about the details. First, and most importantly, the only acceptable mayo for Potato Salad is Blue Plate brand mayo. If you live in a northern state like I do, you either have to buy it online or have a very awesome southern buddy mail it to you. Yes, I actually receive jars of Blue Plate mayo in a box (usually packed along with some Community brand Coffee from Louisiana) and jump up and down like it’s freaking Christmas morning. It’s that good.


For this recipe, you will need:
1.       Blue Plate Mayo
2.       Yellow Mustard
3.       Dill Pickles
4.       Dill seasoning, fresh or dried
5.       Eggs
6.       Red Potatoes
7.       Tony Chachere's Creole Seasoning (Tony C’s is available at any supermarket, and is a MUST for this recipe.)

This is where it gets tricky. The instructions for making this recipe are more like Southern driving directions than measured, scientific steps. “A left after the old school house, a right at the big Cypress tree, if you reach New Orleans…you’ve gone too far.”

Step 1: Wash potatoes, chop into cubes, rinse.
Step 2: Boil eggs (however many you want, I like a lot in my potato salad) and boil potatoes until done.
Step 3: Drain potatoes and cool eggs until they can be safely handled, then peel, rinse, and chop the eggs.
Step 4: Add a couple big, heaping spoonfuls of Blue Plate Mayo and a giant squirt of Yellow Mustard to the potato and egg mixture. (See? Clear as mud, right?) Mix it around until it has the color and consistency you want, then taste to make sure you don’t need to add more mustard.
Step 5: Mince some Dill Pickles. Yup, pickles. I use whatever I have in the fridge, whole, sliced, doesn’t matter. How much? Eh… About a quarter cup, less if you’re making a small batch of potato salad. Add this to your potatoes and eggs.
Step 6: Sprinkle fresh or dried dill into the salad mixture. A couple pinches should do it.
Step 7: Shake what looks like an obscene about of Tony Chachere’s Creole Seasoning onto the salad mixture. (Okay, if you’re new to Tony C’s, maybe start with just a dash.) Mix it up. Taste.

*The weird thing about Sinful Southern Potato Salad? It’s a bit spicy and can be served warm or cold. Yeah, you heard me. Warm Potato Salad. Sounds yucky, right? Wrong! Try it warm, it’s dang good!*

Remember, Sinful Southern Potato Salad cannot be made without Blue Plate Brand Mayo and Tony Cachere’s Creole Seasoning. If you attempt to make it without these things, southern ladies around the country will burst into tears. No one wants that.

Check out Sinful Southern Ink, by me, S.J. Drum. A first-in-series about small-town, tattooed heroes and the women who love them…or absolutely hate them, and then eventually love them. Sexy, edgy, funny.


Jed Weston is a tall, hard country boy with dangerous cowboy charm and piercings in all the right places. As Abigail’s partner in her tattoo and piercing shop, he’s kept things between them on a strictly professional level. Until Abigail’s violent past catches up with her and she seeks his comfort—comfort that leads to an intense emotional and sexual connection neither can ignore. Jed’s jealous ex-girlfriend, a nosy reporter, and a potential father-in-law on death row won’t keep him from the woman who makes him hard at the very sight of her. Nothing will keep Jed Weston from catching—and keeping—the woman he loves.

Friday, June 29, 2012

Foodie Friday, Feederism


So, this is perhaps the antithesis of what Foodie Fridays is about, but it does have to do with food, and with love…although of a kind I’m not particularly comfortable with.
There is a show on TLC called {strange} SEX concerning some of the issues, fetishes and sexual proclivities people experience. One episode had an eye-opening piece on feederism, something I hadn’t heard of and yet, when I saw it, realized I’d actually seen in action. If you’re interested, you can watch a clip here.
The woman in the piece was obese (and I don’t use that word lightly) and her male partner loves to feed her. He loves her size and wants her to get bigger, so he provides her with the means to increase her weight, literally feeding her when they eat together. It seems a symbiotic relationship, with her wanting to be helpless and have him take care of her (her words, not mine!) and him apparently quite happy to do so.
I love food as much as or perhaps more than the next person, but find the entire concept frightening.
Their relationship is dependent on her maintaining and even increasing something (her weight) which could very well kill her. If, for medical or personal reasons, she has to or chooses to lose weight, does that mean their relationship will end? I’ve actually seen that happen and it’s brutal. I’ve had overweight friends who’ve slimmed down and lost boyfriends or husbands, even other friends. As though they’re somehow no longer the same person.
Then there is her wish to become completely dependent on him…become so huge she can’t do anything for herself and he has to do everything for her. Personally that’s terrifying, my greatest nightmare—the reason I fear old age and sickness. And what happens if she achieves her goal and he then decides looking after her isn’t what he wants to do, and he leaves?
I’m a huge advocate of love, of looking for and finding the person who can accept you for who you are, but I don’t think I can subscribe to this. It’s wonderful to see a woman who accepts and loves herself as she is, no matter what that looks like, but to sacrifice her health with 6-egg-and-a-pound-or-two-of-bacon-and-sausage breakfasts is too much for me. And it’s one thing for a man to love a big and beautiful woman, but another (in my humble opinion) when that love seems not to include a component of caring about her long-term wellbeing.
To each their own has long been my philosophy but even for someone who adores food, this is a little too much for me.

Friday, June 22, 2012

Foodie Friday--Food in Breaking Free


Do you ever wonder what characters would cook if they got into the kitchen? I sometimes do, because often I find I’ve written an entire book, or read an entire book, and the characters have been too busy doing…um…other stuff to actually make an entire meal. Strange, really, in the case of my own writing since I’m a devote foodie! With that in mind, Foodie Friday was born.
Sometimes it’ll just be a recipe I particularly like, or maybe some strange food fact I’ve come across. On occasion you’ll find a short story involving a character from my or other author’s books getting crazy in the kitchen. Foodie Friday is about the love of food, in all its forms, so come back often for a little taste!

This week I got to thinking about how food has been used in some of my books, what it says about the character’s thought patterns. Below is a scene from my Samhain Publishing release, Breaking Free, showing how my heroine Claire attempts to use food to set the hero Xavier at ease, but things don’t work out quite the way she expected. It’s a little longer than my usual posts, but I hope you enjoy it.

The doors at the end of the corridor stood open, light pouring out to pool on the passage floor. It surprised him for some reason, but no more than the transformed room itself.
The bed had been hung with deep blue velvet curtains which, closed, seemed to shut it off from the rest of the room. The wall next to it had also been draped in the rich fabric and he now wondered if it was there perhaps to conceal a window. Plush jewelled-toned rugs had been scattered about the room and flowers bloomed from vases set amongst candelabra, which cast a warm, golden light. Some of the furniture had been uncovered, a chest of drawers, end tables, two large overstuffed chairs. But there were also some strangely shaped objects pushed back against the wall, still covered and remaining hidden from view.
A fire blazed cheerfully in the fireplace and a large rug lay before the hearth, a comfortable distance from the flames. Set out on it was a feast. Xavier stepped further into the room, his hand going out to run lightly across the top of a cabinet, taking in the comfortable warmth of the atmosphere she had created. He turned to find her watching him and smiled his delight.
“This is wonderful.”
He sensed relief behind her answering smile and was amazed to realize his response meant so much to her. Preceding him to the picnic she lowered herself gracefully to the rug but he felt her watching him as he wandered slowly about the room. Running the velvet of the bed hangings through his fingers, touching the silky petal of a blood-red rose, he explored the space, orienting himself, absorbing the sensual atmosphere. Even stronger grew his feeling a metamorphosis was about to occur, and yet there was no fear, only curiosity and eagerness. Finally, he joined her on the rug and she gestured to the food.
“Please, help yourself.”
He turned his attention to it and found an interesting and tempting array of dishes, both savoury and sweet. Small puffs of filled pastry, thin slivers of ham and chicken on rounds of bread, a dish with pink prawns and another with oysters on the half shell, strawberries and grapes and rosy apples, sweetmeats and chocolates and tiny cakes all sat side-by-side. He was not sure where to begin, until his eyes fell on the silver bucket and the bottle within. Removing it, he poured glasses of the amber wine for them both.
As he handed her one of the crystal vessels she asked, “What did you do today?”
“Thought about you.”
She laughed and took a sip of wine, her eyes twinkling over the rim of the glass. “Surely not all day?”
Reaching for a grape and popping it into her mouth, she raised her eyebrows at him.
“Yes, all day—although I was able to get one or two other thoughts into my head in between.”
He ate one of the pastries as she shook her head at him. “Come now, Xavier, tell me what you did today. Start at the beginning.”
Taking a prawn, she gently nibbled at it, listening to his answer.
“I awoke thinking of you. Went for a ride in the park, hoping to see you walking there, and thought about you some more. Having spent the rest of the morning thinking about you, I repaired to my club for luncheon, where I thought about you some more.”
She was laughing, the sound making him grin in return.
“I understand, then, you spared me a passing thought throughout the day?”
“Oh, one or two, swiftly dismissed from my mind.”
Claire pouted, just a little, but her eyes sparkled mischievously. Did she think he was flattering her?
“I thought about you in my study, where by rights I should have been thinking about my business affairs but, realizing the futility of my efforts to concentrate, I went and spent the afternoon in the nursery, having tea and playing with my son.”
He reached for a grape, hesitated and then chose a plump strawberry from the platter instead. The deep red fruit would be beautiful against her peachy lips.
“Do you often spend the afternoon in the nursery?”
Her voice was soft and low, but when he looked at her, her eyes told him nothing, although a small smile still played about her lips. Using a paring knife to hull the berry, working precisely and gently, he kept the fruit firm and un-bruised, losing only one drop of juice, which oozed out along the blade of the knife.
“I have not, in the past. But today I decided I will be doing so more often in the future.”
“Why?”
The quiet intensity behind the single word made him almost afraid to look at her, although he could not fathom the reason for his reluctance. He raised his eyes long enough to offer her the berry, watched her lips open and receive the fruit, his groin tightening as it disappeared. Then he reached for an apple and began to pare it. When he glanced up at her again, she was watching his hands.

Claire awaited his reply to her query and watched, entranced, as Xavier’s long, nimble fingers turned the fruit, removing the skin in one long string with a series of smooth strokes.
“I would like to believe myself a ready pupil, and found myself thinking about the necessity of knowing oneself so as to be able to bring the greatest pleasure to others. It came to me it does not only have to refer to sensual pleasures but could also encompass simple ones too. My son, Quinton, means the world to me, and I would derive as much enjoyment from having him in my life as I possibly can.”
“Have you not done so before today?”
His fingers jerked slightly, severing the peel prematurely. Without hesitation, he picked up where he had left off.
“No, not really. I had as a model my own father who never came near the nursery unless forced or we needed to be punished. I made a habit of seeing Quinton for a little each afternoon, but never just to spend time and play with him.”
He sliced the end from the apple and then gently cut it in two and began to remove the core. Claire was glad his focus remained on the chore so he missed the way she blinked to push back tears.
“What did you play with him today?”
His smile was self-deprecating, eyes still intent on the fruit in his hand.
“He is only a baby, little more than a year old, and I must confess at first I was not sure what to do with him. But I quickly found he dictated the activities. Quinton seems to like to hear my voice, enjoys clapping his hands, riding horsy on my boot.” His smile widened, eyes far away, although he did not abandon the task at hand. “I believe he will be a fine horseman one day, his carriage was superb.”
She laughed breathlessly, the sound catching his attention and causing him to glance up. Suddenly there was a new air in the room, a darker, warmer breath moving along and into her skin, deepening her longing. He shifted, as though he felt it too.
“Go on.”
Her prompting brought him back to the present, but he continued to gaze at her for a moment more before continuing.
“I read to him when he became fussy and he dozed off in my lap. That is all.”
He held a piece of the apple out to her and Claire reached out her hand, placing it beneath his rather than taking the fruit. Slowly caressing, brushing his knuckles, she hooked her little finger on his, drawing his hand closer and closer to her lips.
“Eve offered Adam the fruit of the tree of knowledge, reputed to be an apple. How interesting you offer me the same, Xavier.”
He stared at their hands, and then raised his eyes, focusing on her lips. She allowed them to part slightly, as though ready to take the morsel. However, as the piece of apple came to her mouth, she licked it, using just the tip of her tongue. Opening her mouth a fraction more, she slowly ran her mouth along the fruit to his fingers. The first touch on his hand made him shiver. When she closed her lips over the side of his index finger, sliding down to the base and then insinuating her tongue between it and the middle one, he drew in a shuddering breath.
Claire watched him through her lashes, seeing the way his eyes darkened, listening to the roughness of his breathing. She had learned almost too much about him tonight for her peace of mind. How very much she wanted him now, at this very moment, while the tenderness of his voice as he spoke of his son still echoed in her ears. It was only too appropriate he offered her an apple, for the teacher had, to this point, learned as much as the student. But she would, should, must bring the balance of power back to centre.
“I have something to show you, Xavier, and I think you will like it.”

Friday, June 15, 2012

Speaking of Cocks


Do you ever wonder what characters would cook if they got into the kitchen? I sometimes do, because often I find I’ve written an entire book, or read an entire book, and the characters have been too busy doing…um…other stuff to actually make an entire meal. Strange, really, in the case of my own writing since I’m a devote foodie! With that in mind, Foodie Friday was born.

Sometimes it’ll just be a recipe I particularly like, or maybe some strange food fact I’ve come across. On occasion you’ll find a short story involving a character from my or other author’s books getting crazy in the kitchen. Foodie Friday is about the love of food, in all its forms, so come back often for a little taste!

I was on Twitter the other day when someone posted a link to this Amazon page http://www.amazon.com/Grace-Cock-Flavored-Soup-Mix/dp/B002Q46EH6/ref=sr_1_2?ie=UTF8&qid=1339373016&sr=8-2&keywords=Grace+Cock+Soup with a rather cheeky comment.

Okay, I know what a lot of you are thinking—WTF? But hear me out, and remember what sound EEEEWWW to one person is *shrug* to someone else.

I’m Jamaican, and Grace is a large manufacturing company on the island. They specialize in what Jamaicans use on a daily basis in their kitchens…stuff people from the rest of the world might never have heard of but are considered essentials to us. One of those products is Cock Soup.

Before I get into what we do with this soup, and what it tastes like and all those good things, let me explain one thing…it is NOT penis soup. A look at the actual package should make that pretty clear, but I thought I’d reiterate it. In Jamaica, traditionally, a ‘cock’ is a rooster, coming straight from our colonial, English roots. Now, if someone were to offer you “hood soup” or “buddy soup” (words denoting penis in our vernacular), I suggest you politely decline. There is one soup, cow cod, that’s made from the intimate bits of a bull, so if that kind of thing makes you queasy, that the one to watch for. Otherwise, if offered cock soup on vacation in Jamaica, I say go for it!

So, the packaged Cock Soup is like any other dry chicken noodle soup mix, except it’s spicier, with a more intense flavor. I use it as a base for making a large pot of chicken soup, add it sometimes to chicken stew and it makes a delicious broth for boiling chicken. (Use skinless chicken breasts, bone in or out, as you prefer. Chop into approximately 2” chunks. Get rid of the noodles from the soup by emptying the package into a strainer and shaking out the flavor base into a bowl. Discard the noodles, because they get flabby and gummy if boiled too long. Put the flavor base into boiling water and add the chicken, cooking just until done. Serve with soya sauce.)

I’ve actually also used the above method to boil shrimps for shrimp cocktail, because it gives them just enough of an oomph without overpowering the shrimp flavor! Of course, if you just want a nice bowl of soup to eat with your crackers, and plain out chicken noodle isn’t cutting it, Cock Soup may be right up your alley.

So, that’s the low-down on Cock Soup, a great Jamaican tradition! Thinking about it, this is probably the tamest blog I’ve ever written with the word “cock” in it… *shakes head*

Friday, June 8, 2012

Foodie Friday


Do you ever wonder what characters would cook if they got into the kitchen? I sometimes do, because often I find I’ve written an entire book, or read an entire book, and the characters have been too busy doing…um…other stuff to actually make an entire meal. Strange, really, in the case of my own writing since I’m a devote foodie! With that in mind, Foodie Friday was born.

Sometimes it’ll just be a recipe I particularly like, or maybe some strange food fact I’ve come across. On occasion you’ll find a short story involving a character from my or other author’s books getting crazy in the kitchen. Foodie Friday is about the love of food, in all its forms, so come back often for a little taste!

This week, please enjoy a short story featuring Prudence, Will and a couple of my favorite automatons from my Steampunk novel, Beyond Prudence. Poor Prudence really isn't well equipped to be let loose in the kitchen, and she knows it...

Prudence looked down at Alexander. The mechanical fox looked back at her with an encouraging expression. “Go on, then. It can’t be that hard. A bit o’ bread and cheese is all it is.”

“Easy for you to say,” interjected Ollie from his perch above the counter, rattling his white-and-gold feathers and giving a derisive hoot. “You’re not the one doing the cooking.”

Tightening the apron strings around her waist, Prudence looked from the plethora of ingredients on the counter to the receipt she’d carefully written out. It did indeed sound easy while Cook explained it, but now she wasn’t so sure. Give her some paper and charcoal and she knew exactly what to do, but cooking? You may as well ask her to repair one of Will’s automatons.

But she so wanted to do something for Will. Fixing a late supper on Cook’s day out seemed like just the ticket.

Taking a deep breath and tilting her chin to a determined angle she said, “I can do this. I want to do this, for Will.”

“There you go.” Alexander nodded. “The gov’nor will appreciate it, I’m sure.”

“Indeed, indeed,” Ollie said, clicking his beak. “Whatever you give him, he’ll love. Besotted with you, he is.”

Grasping the saucepan as though it were liable to bite, Prudence approached the stove with dragging steps. Just as she was breathing a silent prayer not to make too much of a mess and incur Cook’s wrath, the speaking box in the corner squawked.

“Prudence? Damnation—” there was the sound of something falling and additional curses before Will continued. “Darling, where the dickens are you?”

“In the kitchen, Will.”

“The kitchen?” Surprise and curiosity sharpened his voice. “Why?”

“I…” Prudence looked around, but neither Alex nor Ollie seemed inclined to come to her aid. She lifted her chin another notch, although he couldn’t see her. “I’m cooking supper.”

“Leave it. I need you here.”

He sounded so decisive, it took her by surprise. Will wasn’t usually inclined to issue orders to her. Prudence wasn’t sure she liked this new side to him.

“I will be there as soon as I’m finished here.” She could be decisive too. He mustn’t think that just because she adored him, he could turn into a bully!

“Let Clifford deal with it, darling. I’ve got more…important…things to do than have supper.” His voice dropped low, took on the caressing tone she knew and loved so well. “I’ve got the AS arranged in that new configuration we spoke about and need you to test it.”

“Oh!”

Well that was different, she thought, already halfway across the kitchen, the apron fluttering to the floor behind her, anticipation lending wings to her feet. What Will could do with that machine was far more delicious than anything she could cook up.

Left in the kitchen, Alexander and Oliver exchanged glances.

“I don’t think they’ll want to eat after all, do you?”

Oliver shook his head and clicked his beak with laughter. “Not Welsh Rarebit anyhow.”

And Alexander’s look of shock only made the owl laugh even harder.


Below is the recipe for what Prudence would have cooked if she hadn’t been so—e-hem—rudely interrupted.

Welsh Rarebit

8oz grated, strong cheese such as Old Cheddar
1 tablespoon butter
2 teaspoons Worcestershire sauce
1 level teaspoon dry mustard
2 teaspoons flour
4 tablespoons stout (beer or milk may be used if preferred)
A pinch of pepper
4 slices bread toasted on 1 side only (I like a denser bread, like Italian, rather than sandwich bread. If using sliced sandwich bread, lightly toast both sides)

Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the stout beer or milk to moisten. Do not make it too wet. Stir over a low heat until melted and when it is a thickish paste, remove from heat and stir just a few times more. Leave to cool a little, and toast the bread. Spread the rarebit over the untoasted side and brown under a hot broiler. Serves 4.


The mysterious device in Prudence Hastings’ basement could be the answer to her prayers, if she could just figure out what it is. Needing William Foreman’s help, she’s prepared to do whatever it takes to gain it. Even putting aside her dislike of machines and volunteering to test the risqué apparatus he’s developing for the Acolytes of Concupiscence.
Will’s expecting a lightskirt for a test subject and is horrified when he realizes the tempting woman he just debauched is very much a lady. But despite his best intentions, something keeps drawing him back to her, and it isn’t just the thought of discovering the inner workings of her uncle’s last invention. Unlocking their passions is turning out to be a far more pleasurable, if dangerous, job.
Beset by desire, automatons, secrets, an unintelligible maid and the danger of utter ruin should their association become known, Will and Prudence haven’t a chance in hell of remaining unscathed.
Fire up the boiler, open the sluices and take cover. Something’s about to explode…


Beyond Prudence is now available from Ellora’s Cave, and you can read an excerpt here.