Captain’s Lady is Available Now!

900x600I’m so excited that CAPTAIN’S LADY is finally out in the world. Captain Jack Boone appeared in both THIEVES’ HONOR and WITCH’S STONE, and I had readers frequently email me to ask when he would get his own story. I wanted it, too! Secretly, he’s always been my favorite of the original Wizards of London trio. And who better to foil our roguish, charming, carefree Captain Boone than a lady who is so carefully organized that her lists are a wonder to behold, and who plans to take a place in the society that Jack is so uninterested in? I hope you’ll enjoy watching Jack and Kate make their way through sheer, unadulterated chaos as they navigate family drama and unexpected surprises at every turn to find real love.

You can buy CAPTAIN’S LADY on Amazon, or read it for free on Kindle Unlimited. You can also add it to your shelf on Goodreads! As always, if you want to post a review, I’m grateful! I’d love to hear from you if you read this book or any of my others – you can always reach out to me by email or on social media like Twitter or Facebook.

What’s next from me? Now that CAPTAIN’S LADY is out in the world, you can keep your eyes peeled for the next installment in Miss Anastasia Galipp‘s adventures in spycraft, magic, and romance! THE MATHEMATICAL GAMBIT is coming very soon! You can also look out for THE VINTNER’S VIXEN, my contemporary romance co-written with USA Today bestselling author Rebecca Norinne.

In the meantime, I’ll be getting my kids ready to start school in a couple of weeks, celebrating my birthday (!), and buckling down to write more! I can’t wait to see what’s next in my magical world!

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Mushroom Risotto and Important Dates

I hope everyone had a fantastic holiday season and is settling in to the New Year. We prolonged our holidays by taking our extended family on a trip to Walt Disney World. If you follow me on Twitter, you probably know that it didn’t quite go as planned. Fortunately, we’re all home and mostly recovered – just one pesky broken toe left as a souvenir! 

So now it’s back to reality, which means two things: writing and cooking. On the writing front, I’m happy to say that WITCH’S STONE will be available on May 3rd from Soul Mate Publishing, and CAPTAIN’S LADY will be out in August! Stay tuned here for a cover reveal for Duncan’s story very soon! And stay tuned on Twitter and Facebook for sneak peeks at Jack’s story as I write it.

In the meantime, it’s been a while since I posted a recipe here. So how about some risotto? My kids love pretty much anything if it involves rice, and this is no exception. It’s also good for toddler fork scooping practice, since it holds together. I serve it in various ways; sometimes with seared scallops or roasted chicken. Tonight, I served it on a bed of baby arugula and tossed a fried egg on top. It was delicious.


Mushroom Risotto

  • 1 onion, diced
  • 3 cloves garlic, minced (feel free to add more. Garlic is good.)
  • 2 tablespoons bacon fat or olive oil
  • 2 pint containers mushrooms, sliced (I like a mix of baby portobellos and shiitakes)
  • 1 cup uncooked arborio rice (or any short grain rice)
  • 1 cup white wine
  • 5-6 cups chicken stock (or vegetable stock, if you’re keeping it veggie)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper 

Heat the bacon fat over medium high heat (or olive oil, if you’re boring) in a large pot such as a Dutch oven. Sautée the onions in the fat until they’re starting to become translucent, about five minutes. Add salt and pepper to taste (I use about a teaspoon of each. I went to see Ina Garten talk recently and she got very snippy about people who don’t specify what ‘to taste’ means. So there you go.) Add the garlic, and sautée for another minute.

Add the mushrooms, and stir to coat everything in the fat. Add the rice, and stir more to make sure that all of the rice grains get coated in fat. Sautée for about two minutes. 

Add the wine, and stir to get any brown bits off of the bottom of the pan. Let it cook, stirring frequently, until the wine has bubbled nearly completely away.

Add enough chicken stock to cover the rice and mushrooms (usually about two cups). Stir, then again let cook, stirring occasionally, until the liquid is basically gone. Repeat this process with the remainder of the stock, a couple cups at a time, until all of the liquid has been absorbed and the rice is cooked through when you test it (just bite a grain – if it’s still hard in the center, keep going).

Turn off the heat and stir in the Parmesan. Serve.

(Risotto texture is basically goop; you shouldn’t have any actual liquid left, but the grains of rice will all be surrounded by a pasty, goopy sauce. Hard to describe, delicious to eat.)