I expect that I will receive a few lumps of coal this year, but it does help keep the fires burning.
2015 has been a busy and productive year. Along with my duties at eSensual Books, trade shows, conferences and the general living of real life in two countries, I managed to release 2 new novels, Practical Research, part of the Research Series I am writing with Essemoh Teepee, and Amuse Bouche, a fun contemporary romance centered around my 2nd favorite thing--food.
The Second installment in the Research Series, Captivating Research has been completed and ready for a Valentines Day release and a non-fiction couples guide to intimacy, The Owner's Manual is well underway. It is a good thing I decided to not focus on writing this past year!
Now I am looking forward to the quiet darkness of winter and the serenity of the holiday season. A time to snuggle close to those you love, absorb the hush of magic in the air and dream of the possibilities for 2016.
It is with this thought of peace and love that I wish you the happiest of holidays and much joy in the coming year. Hug and kiss and be kind. Tell those special people in your life that you love them and when the sky is black and the wind is making your eyes water, take a moment to look up at the glittering stars and remember to Believe in the Magic of Christmas.
My two favorite things, food and passion. A life long foodie, I have always written a lot of food porn into my erotica. Life holds many pleasures and as the holidays approach and we share food and friendship with those we love, take time to experience all the sensual delights of the season.
Amuse Bouche is available now.
To excite the taste buds, to tickle the palate. Amuse Bouche translated means 'happy mouth.'
When Francesca Maria D'Allesandro takes her cooking skills to a cable television show, she never dreamed she would end up working with an arrogant, boorish--but very hot, bad boy chef who wants to spice up their ratings.
Combining food and sex has been the gateway to pleasure since the beginning of time and the increasing sexual tension between the bickering pair of TV chefs encourages their viewers to send in some sexy stories and recipes of their own, creating a hotbed of sensuality in their new, late night time-slot.
Will Rick and Francesca find a way beyond their differences and make their on screen pairing work? Will the very success they seek be their final undoing?
Chock full of intimate viewer stories, complete recipes, and food descriptions that will arouse your senses and make your mouth water, Amuse Bouche is a feast of food and passion that will have you asking for seconds.
Enjoy this recipe from Amuse Bouche for the Holidays:
Bitter Chocolate Cake with Raspberry Coulis
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 sticks unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 ½ tablespoons all- purpose flour
Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Serve with Raspberry Coulis.
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste
Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
May use 2 ½ cups fresh raspberries and adjust sugar to ¼ cup.
Pour raspberry coulis over slices of cake and top with a dollop of whipped cream. I recommend serving with a sweet, sparkling after-dinner wine.