Sharon Ledwith

Escape to the past and have a blast.

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Author in the Kitchen: Holiday Brunch Served Up by Cookbook Author Sloane Taylor…

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After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook. 

MENU 
Breakfast Soufflé 
Hash Browns 
Fresh Fruit Salad 
Mini Croissants 
Christmas Cookies & Leftover Desserts 
Mimosas 

Breakfast Soufflé 

1 lb. (½kg) ham, bacon, or breakfast sausage 
9 eggs, lightly beaten 
3 cups (750ml) milk 
1 tsp. (5ml) dry mustard 
Diced green, red, and/or yellow pepper to taste 
½ lb. (57g) sharp cheddar cheese, grated 
½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated 
Diced onion to taste 
Freshly ground black pepper to taste 
4 – 1 in. (2.54cm) slices Vienna or French bread, cubed 
Preheat oven to 350°F (180°C). 
Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.
Add all ingredients, except bread, to eggs. Stir well. Gently stir in bread. 
Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it. 
This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it. 
Leftovers are excellent from the microwave. 
Hash Browns 
If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully. 
3 russet potatoes (about 1½ pounds), peeled 
1½ tsp. (7.5ml) garlic powder, not salt 
Freshly ground pepper, to taste 
¼ cup (60ml) extra virgin olive oil 
Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy. 
Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings. 
Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes. 

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil. 
Fresh Fruit Salad 
1 banana, peeled 
1 pear, cored 
1 tbsp. (15ml) lemon juice 
¼ pineapple, peeled, cored, and diced 
1 kiwi, peeled and sliced 
10 seedless red grapes, halved 
10 blueberries 
10 raspberries, optional 
Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well. 
Gently fold in remaining fruit. 
Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.
Mimosas 
1 bottle sparking white wine or champagne, cold 
1 carton orange juice, cold 
Tall slender glasses 
Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles. 
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Guest Post: Writing and Christmas by C.D. Hersh…

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We think writing and Christmas have a lot in common.


Preparing for Christmas is like writing a book—not that anyone gets much writing done in the weeks before the holiday. The concept, however, is the same; start early and stay on target. 

For an easy Christmas holiday:

Shop all year long, especially on vacation where you can get one-of-a-kind items, and avoid the mall rush.

Plan in advance. Knowing your menu weeks in advance and looking for recipes you can prepare ahead, freeze, or have on hand reduces stress in the kitchen and lets you enjoy the holiday too. Don’t want to cook ahead? Then remodel the kitchen (not before the holidays, of course) and get that second oven you’ve been wanting so all those green bean casseroles will fit in. Better yet, let someone else host. 

Get familiar with your Christmas dishes. Start using your Christmas dishes at the beginning of December so you don’t have to get them out of storage at the last minute. That 24 piece place setting of hollies and Christmas trees needs to be used more than once at Christmas dinner! 
Get next year’s Christmas cards as soon as they go on sale. After all, you have a pretty good idea how many you will need for next year, and they never go out of style. 
Begin next year’s Christmas letter now. Start in January and keep a running tally of the important things you want to include. If you bind the letters in a notebook you have a ready-made life journal. One stone, two birds. 
Make a goal list. Shopping done before Christmas, house cleaned thoroughly by the first weekend in December, trim the tree the day after Thanksgiving (since you don’t have to shop on Black Friday), Christmas cookies baked by the second weekend (or cheat and just buy them), the guest room readied right before your guests arrive, and so on. Tweak the list to fit your needs. 
For easy book writing: 
Write all year long, every day. Then when you take all that time off in December to get ready for the holidays, you won’t feel so guilty. 
Plan your book in advance. Some seat-of-the-pants writers claim too much planning takes the fun out of writing. We’ve done it both ways and have found thorough planning and plotting keeps us out of those pesky writer’s blocks. You just have to be willing to let your characters speak to you even if they don’t want to go where you’ve planned. 
Get familiar with your book and characters. Let the novel and your characters live with you daily. When you are thinking about the book all the time, the words come easily to the page and your characters’ voices sound more real. 
Get your ideas as soon as they come to you. Carry a notebook, or use your phone, to jot down everything that comes to mind about your current WIP or ideas for new books. Even if you don’t use the ideas now, they may work, with some tweaking, for something in the future. Writers are always writing and we need to capture those ideas when they come.
Begin your next book now. Writers who don’t think about future projects while they are still working on the current one run the risk of writer’s block for their next book. A running log of ideas, thoughts, characters, or anything related to the next books will make coming up with the stories easier. We brainstorm when we drive places, capturing all our ideas, good or bad, in a composition notebook. In a single composition book, we have at least 10 new ideas waiting to be developed. Will we write them all? Maybe not, but we have ready-made journal filled with possibilities.
Make a goal list. Set writing goals for yourself. Whether it’s 100 words a day, or 20 pages a day doesn’t matter. It’s the goal that counts. Tweak your goal list to fit your needs and you’ll be surprised how quickly those 100 words will turn into pages, and pages into chapters, and chapters into a book.
So, this holiday season, when you are laying your gifts beside the nativity, under your Christmas tree, give a gift to yourself. Promise to start writing early in the New Year and stay on target. Who knows, with perseverance and a little luck, you could be tucking your brand-new book under next year’s tree as a gift to someone else.

Here is a little about our shapeshifter series:

TITLE: The Turning Stone Chronicles

GENRE: Urban fantasy, Paranormal, Romance

HEAT LEVEL: Sensual

Three ancient Celtic families. A magical Bloodstone that enables the wearers to shape shift. A charge to use the stone’s power to benefit mankind, and a battle, that is going on even today, to control the world. Can the Secret Society of shape shifters called the Turning Stone Society heal itself and bring peace to our world?

Find out in the second edition of The Turning Stone Chronicles coming soon!

Putting words and stories on paper is second nature to the husband and wife co-authors whose pen name is C.D. Hersh. They’ve written separately since they were teenagers and discovered their unique, collaborative abilities in the mid-90s while co-authoring a number of dramas, six which have been produced in Ohio, where they live. Their interactive Christmas production had five seasonal runs in their hometown and has been sold in Virginia, California, and Ohio. As high school sweethearts, Catherine and Donald believe in true love and happily ever after. Which is why they write it!

When they aren’t collaborating on a book, they enjoy reading; singing; theatre and drama; traveling; remodeling houses (Donald has remodeled something in every home they’ve owned); and antiquing. Catherine, who loves gardening, has recently drawn Donald into her world as a day laborer. Catherine is an award-winning gardener — you can see some of her garden on their website.

They are looking forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life.

You can see excerpts of their books, connect with, and follow C.D. Hersh at:

Website

Facebook

Twitter

Tis the Season to Go Dutch…

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You sure work up
an appetite fighting fascism, saving the world, and helping out the Dutch
Resistance. In the second time travel adventure, The
Last Timekeepers and the Dark Secret, my characters got to taste some
of basic Dutch food such as cheese, bread, and fish (herring) stew. Yum. It’s
too bad the time travelers didn’t get to check out some of the must-try Dutch treats
while they were in Amsterdam during 1942, but they had bigger fish to fry, and
a Timekeeper mission to complete. So, I thought I’d compile a list of some
Dutch goodies in case you ever get a chance to visit the Netherlands.


Stamppot: One
of the best-known Dutch dishes is stamppot, an old-style Dutch dish. It is made
of mashed potatoes mixed with one or more vegetables like kale, carrots, endive
or sauerkraut. Stamppot is
traditionally served during the winter and enjoyed best with rookworst (smoked sausage).


Broodje kroket: The
‘kroket’ is a deep-fried roll with meat ragout inside, covered in breadcrumbs.
The original Dutch ‘kroket’ is made from beef or veal, but there are many
different flavors like chicken satay, shrimps, goulash or even a vegetarian
‘kroket’. You can eat a ‘kroket’ as a snack, but most of the time they are
served on sliced white bread or hamburger buns with mustard on the side—even
fancy restaurants serve them. Caution: the ‘kroket’ can be
extremely hot inside.

Bitterballen: Translated
as bitter balls When you go for drinks or visit a birthday party it is most
likely that these little, round, often dangerously hot snacks are served.
 They are battered in a crunchy breadcrumb coating and filled with a gooey
mixture of chopped beef, beef broth, flour, butter, herbs and spices. They are
typically served with mustard for dipping. The red-white-and-blue flag is also
nearly mandatory while serving them!

Stroopwafel: This delicious
chewy cookie the stroopwafel—translated as a syrup waffle—was first made in the
town of Gouda in the Netherlands during the 18th century. In fact, until 1870
stroopwafels were made only in Gouda and there were about 100 bakeries selling
these treats in that city alone. This sweet waffle made from two thin layers of
batter with a sticky syrup filling in the middle. They can be purchased in
packages at nearly every grocery store and bakery in the Netherlands, as well
as freshly made at street stands at markets and festivals.

And
this food choice somehow made me cringe…

Fries (Patatje Oorlog): While
fries are popular in nearly every corner of the world, in the Netherlands they
eat them with everything on
it. And with everything they mean Patatje Oorlog (Fries
like War). Fries with peanut butter, sauce, ketchup, mayo, onions and if you
wish, you can put curry on it too! Um…I think I’ll stick to gravy or ketchup.

These
treats are just a sampling of what the Dutch have to offer. So why not try
something a little different and go Dutch for the upcoming holiday season? Do
any of these foods whet your appetite? If so, which ones? What other ethnic
foods do you savor for the holidays? I would love to know, so please share in
the comments below. Happy Holidays and thank you for reading my blog!

The Last
Timekeepers Time Travel Adventure Series:

The Last
Timekeepers and the Noble Slave, Book #3

MIRROR WORLD
PUBLISHING
׀ AMAZON ׀ BARNES & NOBLE ׀

The Last
Timekeepers and the Dark Secret, Book #2 Buy
Links:

MIRROR WORLD
PUBLISHING
׀ AMAZON ׀ BARNES & NOBLE ׀

The Last
Timekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLD
PUBLISHING
׀ AMAZON ׀ BARNES & NOBLE ׀

Legend of
the Timekeepers, prequel Buy
Links:

MIRROR
WORLD PUBLISHING ׀ AMAZON ׀ BARNES
& NOBLE
׀

Let the Thanksgiving Holiday Begin with Cookbook Author Sloane Taylor…

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Thanksgiving is one of our favorite holidays. Every year Mike and I had at least twenty people for a sit-down dinner. We cooked the meal, and the guests supplied appetizers, deserts, and wine. It was a wonderful time to reminisce, over-indulge, and have fun. There comes a time when life must change. Several years ago, I passed the turkey baster on to my daughter Dru. She’s a wonderful cook and it’s great fun to be her guest. 
 MENU 
Roasted Turkey 
Stuffing 
Mashed Potatoes 
Candied Sweet Potatoes 
Broccoli 
Stir-fry 
Canned Corn 
Cranberry Sauce 
Gravy 
White wine – Chardonnay 

Roasted Turkey 

Turkey 
8 tbsp. (114g) butter
2 leeks including some green, chopped 
2 large onion, chopped 
15 baby carrots, chopped 
4 tomatoes, chopped 
1 tbsp. (15ml) dried thyme 
1 tbsp. (15ml) dried marjoram 
1 large bay leaf 
Bacon strips to cover breast 
Chicken stock 
Disposable pan 
Cooking rack 
Cookie sheet – for stability 

 Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey. So, if you have a 20-pound (9K) turkey it will take 140 hours or a least 5 days to thaw in the fridge. 

Thanksgiving Morning
If the turkey isn’t completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels. 

Preheat oven to 325°F (160°C). 

Cooking Times
10 – 18 lbs. (4.5 – 8kg) 2 – 2½ hrs. 
18 – 22 lbs. (8 – 10kg ) 2½ – 3 hrs. 
22 – 24 lbs. (10 – 11kg) 3 – 3½ hrs. 

Melt butter in a large frying pan. When the foam subsides, lay turkey, breast down, and brown first one side then the other until skin is golden. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Scatter chopped vegetables onto pan bottom. Insert cooking rack. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch (2.54cm). Cover turkey and pan edges with aluminum foil, crimping sides well. 

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. Tent with foil and allow to rest 30 – 45 minutes before carving. 

Remember – turkey, like all other meat, continues to cook long after it is removed from the oven.

Stuffing 
Stuffing is a winter food for us. I make a huge batch and freeze the unbaked extra in serving-size containers. Throughout the winter I’ll serve it with pork or chicken. 
 

1 package bread stuffing cubes, plain or seasoned 

½ lb. (250g) breakfast sausage in a tube or bulk 
8 tbsp. (1 stick) (114g) butter, melted 
1 rib celery, chopped 
½ medium onion, chopped 
1 egg, lightly beaten 
1½ tsp. (7.5ml) dried sage 
1½ tsp. (7.5ml) dried thyme 
2 cups (450ml) chicken stock, maybe a little more 

Empty bread cubes into a large bowl. 

 Fry sausage in a medium-sized skillet, breaking meat into small chunks, until no longer pink. Add sausage and its juice to bread cubes. 

Melt butter in same skillet. Add celery and onion when the foam subsides. Sauté 3 – 4 minutes until translucent, be careful not to let it brown. Add vegetables with all their juices to bread cubes. Mix well.

Pour egg onto stuffing. Sprinkle sage and thyme across the top. Mix well. 


 Stir in chicken stock until mixture is very moist, but not soupy. 

To Bake as a Side Dish 
Spoon mixture into an ungreased baking dish. Do not pack it in. Cover tightly with foil. Refrigerate stuffing until you are ready to bake it, but no longer than two days. 

To Freeze 
Spoon mixture into freezer bags, label, and pop in freezer no longer than 3 months. I use several small bags that serve 2 at a single setting.

No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come to room temperature. 


Preheat oven to 350° F (180°C). Bake for 30 minutes. Remove foil and continue to bake until the top is brown. 

Mashed Potatoes 
1 small russet potato per person 
Chicken stock 
Butter 
Sour cream 
 Milk 
Pepper 

The Day Before 
Pour 1-inch (2.54cm) chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by 1-inch (2.54cm). Put a lid on pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily. 

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate. 

Thanksgiving Day 
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer. 

Candied Sweet Potatoes 
32 oz. (1kg) can of sweet potatoes
½ cup (50g) brown sugar firmly packed 
8 tbsp. (114g) butter 
 2 handfuls mini marshmallows 

Preheat oven to 375° F (190°C). 

Drain potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13 x 9-inch (33 x 22cm) glass baking dish. 

Sprinkle brown sugar across the top, then dot with butter. 

Bake 20 minutes. 

Scatter marshmallows over the yams and bake for 15 minutes or until marshmallows are brown. 

Broccoli Stir-fry 
4 mini carrots sliced on an angle 
½ cup (50g) olive oil – possibly more 
½ medium onion, sliced 
1 in. (2.54) piece gingerroot peeled and cut into strips 
1 head broccoli trimmed and cut into florets 
½ small sweet red pepper cored, seeded and cut into strips 
½ small yellow pepper cored, seeded and cut into strips 
2 large garlic cloves pressed 
½ tsp. (2.5ml) red pepper flakes 
2 green onions sliced on an angle, include green 
5 mini Bello mushrooms, cleaned and sliced into thirds 
1 tbsp. (15ml) lime or lemon juice 

Have all ingredients prepped and, on the counter, before you begin cooking. 

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan. 

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to ensure broccoli is well coated with oil. Add more oil if necessary. Squeeze on lime or lemon juice. Sauté 2 – 4 minutes, but be sure broccoli and peppers still have crunch to them. 

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly. 

Serves 4 – 6 so adjust accordingly. 

From the corn through the gravy you’ll see just how lazy I was on holidays. And I’m not ashamed. 


Canned Corn 
1 can of corn per 4 people 
butter 

Drain corn, then pour into microwave safe bowl. Lay 2 or 3 pats of butter across the top. Microwave for 3 minutes, stir and serve. 

Cranberry Sauce 
1 can of sauce per 6 people 

Lay sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve. 

Gravy 
1 jar of gravy for 4 people 
Juices from the turkey pan 

Pour the gravy into a saucepan. Stir in ¼ – ½ cup (58 – 57g) of juice from the roasted turkey pan. Go easy so you don’t thin the gravy too much. Heat through and serve.

Have a happy and safe holiday!
Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.
To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

The Sweet Life on a Tiny Budget by Paranormal Young Adult Author Leigh Goff…

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 While we may not all have the bank accounts of the wealthy like the Diamonds & Pearls, the Southern socialites in my novel Koush Hollow, it’s still possible to infuse a touch of luxury into our lives from Leigh Goff
without breaking the bank (or adding corporate corruption to your resume). Here are some tips to help you live like the rich, even if you’re not.

Create an environment around you that exudes elegance and refinement. Declutter your space, invest in quality over quantity, and curate a collection of timeless and sophisticated items that bring you joy.

Dress impeccably, even if your wardrobe consists of affordable pieces. Maintain cleanliness and tidiness in your living space. A well-presented appearance and environment can elevate your experience and create an aura of luxury.

 

 

Look for opportunities to indulge in luxurious experiences at a fraction of the cost. Keep an eye out for discounted spa treatments, sample sales, or off-peak travel deals. Enjoy a gourmet meal at home by trying new recipes or hosting a themed dinner party. Luxury can be found in the little details and experiences.

Rich living encompasses more than material possessions. Take care of yourself physically, emotionally, and mentally. Incorporate simple wellness practices into your daily routine, such as meditation, exercise, or journaling. Nurturing your well-being is a priceless investment in yourself.

Fill your surroundings with items that inspire and uplift you. Seek out affordable artwork, decorative pieces, or fresh flowers to add a touch of beauty to your space. Pay attention to lighting and ambiance to create an atmosphere of luxury and tranquility.

Expand your knowledge and engage in cultural experiences. Visit museums on free or discounted days, explore public libraries for a wealth of books, or attend lectures and workshops. Enriching your mind with knowledge and culture adds depth and sophistication to your life.

Living like the rich, as the corrupt Rayna from Koush Hollow would say, is about experiences, mindset, and attention to detail, and it doesn’t have to be about the price tags. Embrace the art of elegance, seek out affordable luxury, prioritize self-care, and surround yourself with beauty. By incorporating these practices into your life, you can live a life that feels luxurious, regardless of your financial status.

 


Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

Born and raised on the East Coast, she now lives in Maryland where she and her husband enjoy the area’s great history and culture.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

 

A Recipe and a Read: Breakfast Made Better and a New Series by Author Stella May…

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I love to cook, especially when the dish is easy, and this one is. My family enjoys these omelets for breakfast or lunch. For breakfast I add a fruit salad and toast. Lunch is when I include a small green salad, or sautéed green veggie, and a croissant to round out the meal. 
Fluffy Omelet 

2 eggs per person* 

1 tsp. butter 
1 tbsp. olive oil 
Pinch of salt 
⅓ cup shredded Mozzarella or your preferred cheese 
⅓ cup thinly sliced sauteed mushrooms, optional 
¼ cup of chopped green bell peppers, optional 
Use two bowls to separate egg whites from yolks.

Add a pinch of salt to the whites then beat them with hand mixer on high speed until it forms firm peaks. 

Add yolks, one at a time, and continue to beat at low speed until well blended. 
Warm a skillet on medium heat, add butter and olive oil. Turn the heat to low and pour in eggs. Cover with lid and let it set 2 – 3 min. 
Sprinkle on cheese. 
Scatter sauteed mushrooms and bell pepper across the omelet. 
Cover for another 1 min, then use a spatula to flip over half of the omelet. Turn the omelet over and cook for 1 min. 
*I use large brown eggs straight out of the refrigerator. 
Here is a peek at my new series, the Rostoff Family Saga. New Dawn is book one soon to be followed by New Hope, New Life, and New Horizon. 

Love
wasn’t part of their agreement. Neither was being caught in a brutal web of
lies.

International playboy and owner of a jewelry empire that spreads
across three continents, Dmitry Rostoff holds a memory close to this heart that
not even his best friend Vlad Albrecht knows. When Dmitry learns
the Russian ballerina, he had a passionate affair with died in childbirth, bitterness
and hate overrule all other emotions.

Taking the baby out of Russia is an impossible snarl of red tape,
but Dmitry gets his way, even if he leaves a trail of chaos in his wake.

Natasha Sokolova planned to turn over the baby to Dmitry then walk
away. Instead, she is on a plane to San Francisco with the baby and a cold,
emotionless man who makes her heart pound with scorching attraction.

The family matriarch and evil to her core Elizabeth Rostoff plots
to gain control of the baby, no matter what it costs or who it hurts, and will
do anything to make that happen. She blackmails Marie Dubois, the manager of
their elite Paris store, to seduce Dmitry. But Marie reneges on the deal when former
Special Forces officer Vlad Albrecht storms into her life.

Once in America, Natasha finds herself entangled in a sticky web
of lies created by the brutally calculating family matriarch. A web that forces
Natasha to make a heartbreaking deal with the devil to protect the children—and
man—she’s come to love.

AMAZON BUY LINK and OTHER SUPPLIERS

 

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of ‘Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors. 

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business. 
Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.