Archive for March, 2013

Update: Crazy March & What’s Next

Sunday, March 31st, 2013

Hey everyone, I hope you’ve had a great March and if you celebrate, I hope you’re having a lovely Easter.

March was a nutty month. 2013 has been a challenging year for me. Not always in a bad way, but in some good ways.

In February I started a gluten-free diet, so that was definitely a major challenge, and I’ve been trying to figure out some interesting stuff with ye old digestive system. That has not only taken away from writing time but from writing motivation. As a result, work on my World War Two novel has been SLOW with a capital S. Historicals take me longer to write than contemporary novels. But it is all good!

I’ve been on this kick of wanting to write some shorter contemporary romances about the size of Redemption Ridge. Redemption Ridge isn’t really a novella size. It’s a bit shorter, yet I packed romance with a hot military hero into the story and some suspense, too. I have another story featuring a hot military hero that I hope will be out there soon. So keep your fingers crossed.

Thank you to everyone who entered my Goodreads contest for March.

What’s coming up on this blog? Well I’ll have some new guest bloggers here soon, including a medium who is also a paranormal investigator. Not sure on the date for that yet, but I will definitely let you know.

Talk to you soon!

Long Time No See & Blogging Slump

Tuesday, March 19th, 2013

Okay, so it feels like forever since I blogged. Partially because I’ve become blog impaired and can’t seem to think of anything to say. 🙂 I know this happens to some authors from time to time and they either come out of it or give up. I’m not ready to give up on blogging yet. But I could use some brainstormin’ to hear from people what they want to know about well…anything. 🙂 So hit me with some ideas! I know that Facebook and Twitter has taken over some of the things that blogging used to do. What do you think? I’m also thinking of having some guest authors on my blog very soon!

In the meantime, a very late happy St. Patrick’s Day. I was chilled out that day. Here’s a beautiful photograph of Ireland which you may know I visited last May.

Goodreads Giveaway! Meant To Be

Tuesday, March 12th, 2013


Howdy all!

Long time no speak. I wanted to let you know I have a new Goodreads Giveaway going on starting today and ending March 31. The book is one of my oldies, a contemporary friends-to-lovers story called Meant To Be. So stop by the following giveaway page and enter to win one of two paperback copies! Good luck!



Tasty Wednesday? Spinach Salad!

Wednesday, March 6th, 2013

Hey everyone. Long time no speak. I am a day late in celebrating Tasty Tuesday with good buddy and fellow author Selena Robins. Yesterday was a bit too full. So I decided today I’d post a recipe from Cook Like A Writer, which is out for free on Smashwords. I hope you’ll grab your copy.

For the last month I’ve been doing the “gluten-free” thing and it definitely has helped me. I’m also doing some other health related experiments on ye ole body to see if I can improve other aspects of my health as well. 🙂 The following recipe isn’t gluten-free specifically because of the bacon, but you can leave that out. One caveat…you can replace the canola oil in this recipe with olive oil. Experiment and see which you like. I’ve been eating a lot of olive oil lately. Enjoy!

Salacious Spinach Salad

I love cooked spinach. Yeah, that’s right. I’m weird. But I never liked raw spinach before I broke down and tried this recipe. Warning, this recipe isn’t for the strict health nut salad lover because of the sugar and bacon. I guess you could call it the, “I wanna eat healthy sorta” crowd. Yeah, I admit it. I sometimes fall into that group. This recipe is simple and fast, and you can add and subtract some of the ingredients if they aren’t to your liking or your health plan. Enjoy!

1 lb. fresh baby spinach leaves

6 hard boiled eggs, sliced or chopped

6 slices bacon (regular or turkey), cooked, drained and crumbled.

¼ cup cooking oil (canola)

6 tablespoons red wine vinegar

3 teaspoons of sugar (adjust for taste more or less).

½ teaspoon of salt

¼ teaspoon dry mustard

1 teaspoon grated onion (I’ve used chopped on a lazy day).

Sliced fresh mushrooms

Sliced green onions

Sliced black olives

Toss spinach, eggs, and bacon. Add mushrooms and green onions. Wisk together cooking oil, vinegar, salt, dry mustard and sugar to form a dressing. At the last minute add the dressing to the salad and toss well. Eat immediately because the dressing will make the salad soggy somewhat quickly. I’ve also made this recipe minus mushrooms, onions and/or olives when I didn’t have them available. I think the hard-boiled eggs are great with this salad even if you don’t have the aforementioned mushrooms, green onions and olives.