I love to read. I can pick up a book and finish it in a day or two. When I started flipping through books I found T.M. Cromer, Lexi Post, Kayce Lassiter, and K.C. Lynn. One of my first books by T.M is Nanny Crisis. She would just laugh at me and say ” Really!” I don’t know why but it just draw me in.
My first author convention I got to meet them and they were so down to earth. I always wonder in the back of my head if I could write a book. My brain just holds so much stuff in there. Sometimes ideas pop in my head unexpectedly.
These authors gave me so much wisdom when I decided to write and the number one thing that stuck with me was ‘ You better have a strong backbone’
That saying is for any author who writes. Not every reader will like your stuff and they will leave a review that will rip at your insides but you got to remember that’s their opinion and everyone has the right to express it. You just pull up those you big girl panties and just keep writing with your head held high.
So I’m sharing my love for their books on here because I feel in love with their writing.
Stop setting yourself on fire to keep someone else warm.
Brady and Levi have been together since high school, since before he became famous and started thinking only about himself. Which he should, his football career is everything right now. Brady understands and doesn’t mind she’s slowly slipping into the background.
Except, when will it be fair to think about herself, or to want more? Where is the line between selflessness and self-sacrifice? Sometimes, she isn’t sure she knows anymore.
But if she has to think about a life without Levi, it feels wrong. They’ve always been there for each other. It’s always been about the dream, the goal. Even if it ended up being his dream, his goal.
Because if they’re together, isn’t it a team effort? Doesn’t it become their dream, their goal, together? Or is she just fooling herself? Is it normal for people in a relationship to feel this alone?
Laws of Engagement for dealing with an Ex: Rule #1: Don’t give into temptation for a kiss just to see if they taste the same. Rule #2: No clothing removal. Seriously, don’t take them off.
Twelve years and too many pairs of stilettos later, Shaelyn Lawrence is back where she started: New Orleans. She’s returned only to take care of her grandmother, and after that? She’s out, hopefully long before she sees irresistible Brady Taylor, the boy who stomped all over her heart. But when a family member approaches her for help, there’s only one person she can to turn to…and he’s just as infuriatingly sexy as she remembers. Oh boy.
New Orleans Detective Brady Taylor has his sights on the finish line: getting promoted to sergeant. Nothing, and no one, is getting in his way–except that he didn’t prepare for her return, the girl who left him without a word. Resisting Shaelyn has never been his strong suit, and now all he can think about is stripping her out of her f*ck-me heels and kissing the lipstick off her sassy mouth. And when she asks him for help, he’s forced to decide between his career and the woman he’s never stopped loving.
Rule #3: Don’t even think about falling in love again…
SAY YOU’LL BE MINE is the first full-length novel in the NOLA Heart series, but can be read as a standalone. If you like quirky characters, hot cops, and steamy scenes that will have you fanning your kindle, then you’re in the right place. Things are about to get hot down in the Big Easy…
I don’t belong here.
I’m in way over my head. But I have debts to pay.
They call my name. The spotlight is on. The auction starts.
Mr. Black is the highest bidder. He’s dark, rich, and powerful. He likes to play games.
The only rule is there are no rules.
But it’s just one night. What’s the worst that can happen?
1 Tbsp olive oil, butter or ghee 1 onion sliced 1 ½ lbs ground free range turkey thigh, natural chorizo, or spicy Italian sausage 2 Tbsp chili powder 1 Tbsp paprika 1 Tbsp cumin 2-4 cloves minced garlic 3 medium sweet potatoes, chopped into 1/2 inch chunks, you can leave skin on 2 cups water 4 cups chicken broth or bone broth 1 small can black beans ¼ tsp cayenne or red pepper flakes to taste Salt and pepper Top with pumpkin seeds
Heat the oil or butter over medium high heat in a large pot. Add the onion, meat, chili powder and other seasonings. Brown the meat and crumble up. Remove the meat from the pan and set aside.
Add sweet potatoes in same pot with the remaining ingredients and stir to combine. Brown the sweet potatoes, add garlic, water and broth. Bring to a low boil and simmer for 10-15 minutes. Using an immersion blender or a potato masher, blend up the sweet potatoes until smooth. Add meat, beans, and hot pepper, back to the sweet potato liquid and stir. Heat through and serve.
Healthy Vegetable Soup
1 lb or so chopped up boneless chicken thighs Several cloves of garlic, chopped 1 small red onion, chopped Shiitake mushrooms, sliced 3-4 carrots, sliced 4 stalks celery, chopped Green beans, chopped 1 medium zucchini, chopped 2-3 tomatoes, chopped Several leaves dinosaur kale 1 carton chicken bone broth or vegetable broth 1-2 cans garbanzos 1 cup white wine 3-4 bay leaves Fresh or dried rosemary 1 tsp of basil 1 tsp of smoked paprika Sea salt and black pepper, to taste Juice of one lemon 2-4 cups water Extra virgin olive oil 2 Tbsp butter
In a large pot, add olive oil and butter, turn pan on medium high. Chop up chicken in chunky pieces. Add garlic, mushrooms, and onion, and cook until chicken is done. Add other vegetables, and saute for a few minutes. Add the seasonings. Add broth, wine, lemon juice, garbanzos, and water. Bring to a boil, add lid and cook for an hour or more over low to medium heat with lid on. Serves a crowd, or makes great leftovers!
Wine Country Chicken Salad
3 cups chicken stock or water 2 free-range chicken breasts or thighs ½ lb thin asparagus, cut into 2” pieces ½ cup Nicoise or any type of black olives, pitted 10 cherry tomatoes, halved 2 Tbsp capers, drained A handful finely chopped fresh basil ¼ tsp black pepper, sea salt Parmigiana Reggiano
½ cup extra virgin olive oil 1 medium shallot minced 2 generous tsp finely chopped fresh thyme 1 Tbsp or more finely chopped fresh parsley ¼ cup fresh lemon juice (1 medium lemon)
Cook chicken in the stock for 10-12 minutes until tender and done. Cool chicken in the liquid, drain and shred the chicken. Set aside. Cook asparagus for 3-4 minutes until tender but still firm . Drain and cool under cold water.
Add olives, tomatoes, capers, basil and pepper to the chicken and stir to combine.
Mix the ingredients for dressing and add to the salad mixture. Toss gently to combine. Arrange on a bed of organic baby greens, arugula, Bibb lettuce, or romaine lettuce. Garnish with Parmigiana Reggiano. Using a vegetable peeler, shave a few thin pieces onto the salad.
This salad can be prepared up to 6 hours ahead of time and refrigerated. Add the dressing just prior to serving. Serves 2-4, depending on appetites.