Sexy Scribblers Fall into Romance Blog Hop

15 Nov

scribblers fall into romance

WELCOME to the Sexy Scribblers Fall Into Romance Blog Hop, where you’ll find fabulous recipes and be entered for a chance to win a FREE eBook from one of the 12 Sexy Scribblers.

Today, I’m offering a free eBook of my erotic novella, Too Hot to Handle. 

Celebrity image consultant Jewell Davenport has one month to turn rugged millionaire Mason Kincaid into a perfect gentleman. Can she pull off another extreme makeover? Or will Mason be too hot to handle? 

TO ENTER FOR A CHANCE TO WIN, CLICK THE LINK BELOW:

http://www.rafflecopter.com/rafl/display/bb55253850/?

TO VIEW THE OTHER SEXY SCRIBBLERS BLOGS, CLICK HERE

In the meantime, today I’m sharing my favorite fall recipe with you. Enjoy!

yam

I Yam What I Yam

(Baked yam recipe)

One of my favorite things about fall is the seasonal food. Pumpkin. Eggnog. Sweet potatoes. Thanks to the invention of sweet potato fries, we’re consuming this versatile ‘root’ throughout the year. But when I think of delicious baked yams, I think of crisp autumn days and holiday traditions.

My mother was a master at making sweet potato pie that melted in your mouth. Later, our family graduated to baked yams with butter, brown sugar, and marshmallows. Once I hit age 40, can you believe all of my clothes started shrinking—including my underwear? So, I began looking for healthier alternatives to enjoy my favorite dishes.

This is yummy with grilled pork tenderloin and a nice, leafy green vegetable.

PREP: 10 min

COOK: 1 hour

SERVES: 4

INGREDIENTS:

  • 2 tablespoons of olive oil
  • 3 large sweet potatoes
  • 2 pinches of salt
  • 2 pinches of black pepper
  • 2 pinches dried oregano or rosemary

STEPS:

  1. Preheat oven to 350 degrees. Coat bottom of a glass or non-stick baking dish with olive oil.
  1. Wash and peel sweet potatoes. Cut into 1½ inch cubes. Place cut sweet potatoes in baking dish; turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
  1. Bake for 20 minutes covered. Then, bake uncovered for an additional 30 minutes, or until soft. Turn potatoes occasionally, so they don’t stick or get hard on the bottom.

Note: Substitute rosemary for oregano if you don’t like the taste of oregano.

This is a great recipe, and a nice change to the usual sugary-sweet potato drowned in syrup. Speaking of sweet and syrupy, Mason Kincaid, the cowboy in my steamy contemporary novella, Too Hot to Handle, compares the heroine’s legs to the color of warm, maple syrup. Once he gets a taste, he’s hooked! Today, I’m giving away a free eBook of this ‘opposites distract’ erotic tale. If you like quick-witted dialogue and sizzling sex, you’ll love Too Hot to Handle.

2013 THTH COVER

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