Recipe: Red Beans and Rice

Given that I’ve been busy with a certain book release, it’s been a while since I posted a recipe here, and I’m feeling the urge to share. I’ve cobbled this recipe together from a combination of places that include Pinterest, somebody else’s blog comments section, and sheer necessity. My husband frequently requests it as one of his pre-triathlon carb-loading meals, and my children love it (presumably because it is full of beans, the toddler’s natural prey).


And bonus: this post is actually two recipes in one. The main recipe calls for creole seasoning, but if you’re like me and consistently forget to buy things at the grocery store and/or don’t like buying things that are only used for one purpose, I’ve got a recipe for the seasoning blend here, too. It’s just pretty standard spice cabinet staples, so I always make a large batch and then keep it in a baggie in the cabinet (because one of the other things I regularly forget to buy is a spare spice container).

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Release Day!

This is it! ‘Thieves’ Honor’ is officially available to the world! I’ve started to see a few people posting that it was auto-delivered to their devices (thanks for pre-ordering!!). It’s super exciting!

So exciting, in fact, that I’ve hired a babysitter and locked myself in the office to work all day! (Actually, I would have done that anyway, but I lucked out and release day happened to fall on a babysitter day.) So I’ll be all over social media today, and I’d love to hear from you if you read the book!