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The Weekly Recap – A Historical Romance Release, Pumpkin Pie and a Workout Plan!

by on March 18, 2016

I think this week’s blog title may be the most eclectic one yet.  It’s been a busy, interesting week, with a friend’s new release, Pi Day, the Ides of March, a popular yoga workout Facebook post, and St. Patrick’s Day – whew!  Oh, and I’ve been busy writing, of course.

What To Read Next

 

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Finally!   I’ve been itching to get my hands on this book for months.

My friend Darcy Burke released The Forbidden Duke this week – fans of historical romance will want to read this one!  It’s the start of a new series called The Untouchables.

Spinster Miss Eleanor Lockhart is suddenly homeless and employment is her only option. Ruined after succumbing to a scoundrel’s excessive charm nearly a decade ago, she’s lucky to obtain a position as a paid companion and committed to behaving with the utmost propriety. She definitely shouldn’t be in the arms of a man capable of utterly destroying what little remains of her reputation…

Titus St. John, Duke of Kendal, is known as the Forbidden Duke, a mysterious, intimidating figure who enters Society just once each year at his stepmother’s ball. A decade ago, he was a devil-may-care rake until his idle roguery brought about the ruin of Eleanor Lockhart—and his resulting self-imposed isolation. Now she’s back, and she needs his help. But by “saving” her, he may just ruin her life all over again.

Amazon: http://smarturl.it/tfdamzfb
iBooks: http://smarturl.it/tfdibksfb
Kobo: http://smarturl.it/tfdkobofb
B&N: http://smarturl.it/tfdnookfb

 

PIE = HAPPINESS

My daughter left the pumpkin pie she made  to celebrate Pi day (with homegrown pumpkin, no less!) unguarded while she went to school.  I think we all know what happened………

In case you’re now craving pumpkin pie, I’ve included the classic Libby’s recipe below!

Libby's

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

A Realistic Workout Plan

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This week’s most popular Facebook post was my new yoga workout – I think this is a workout we can all maintain on a weekly basis!

 

I hope you had a great week  – be sure to say hello on Facebook or Twitter!

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