Release Day for Cravings

Today is the official release day for the second book in my SAFFRON NIGHTS SERIES. CRAVINGS is set in Ecuador and Saint Lucia, both luscious, tropical places I long to visit. There’s a few days left on some promotional events for the release of the book. A Goodreads giveaway, click here. And the chocolate giveaway, click here. (You have to LIKE Kensington’s page to enter.) In case you missed the earlier post, here’s picture of the handcrafted, inspired by CRAVINGS, chocolate. Made by Chef William Poole.

Here’s the blurb about CRAVINGS:

A change of scenery can unleash the wildest hunger. . .

Sanj has come to Ecuador ready to enjoy food and fun with his good friends Maeve and Jackson. Only his friends are nowhere to be found. Instead, he meets a stunningly beautiful woman who asks him for help. A man of discriminating tastes, Sanj can’t wait to enjoy her luscious lips, savor her sultry curves, and indulge in his desire for sexual ecstasy. . .

On the run from a troubled past, Sasha will do whatever is necessary to survive. That includes cozying up to the enigmatic Sanj, a darkly handsome man who seduces her like the richest chocolate. Hungry for more, she gives into the sweetest temptation, craving the feel of his hard body and longing for exquisite carnal pleasure. . .

Luxury: My Own Chocolatier and a Luscious Giveaway

My Own Chocolatier, Plus a Luscious Giveaway

The Sex and Romance of Place

The sex and romance of place

Exotic, Erotic Ecuador

Exotic, Erotic Ecuador

Hungry Hearts Holiday Hop!

Welcome to the HUNGRY HEARTS HOLIDAY HOP!

CELEBRATE FALL with mouthwatering Thanksgiving recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Fill out the Rafflecopter form on each author’s site to enter the Grand PRIZE Giveaway: a Harry & David Tower of TREATS! In addition to the Grand Prize, two SWAG packs will be given away on each day of the hop. Visit Amanda Usen’s blog each day for more FALL GLEE.

When the seasons change, our hearts fill with gratitude. Life is grand, isn’t it? Hop with us and share your love of all things food, fall, and THANKS-giving!

While you’re here, check out my books, SAFFRON NIGHTS and CRAVINGS, which will be released November 21. (You can pre-order it here.) Sample chapters are here and here.

Also here are some IMPORTANT DATES: November 21–Release Date for CRAVINGS!

November 18-25; CRAVINGS-inspired chocolate giveaway. One of a kind chocolate has been crafted by Chef William Poole for the release of CRAVINGS only. Enter on Kensington’s Facebook page. (More info to come!)

October 30-November 25–Goodreads giveaway of CRAVINGS. (Click here!)

This link should take you to the rafflecopter icon for you to fill out.
Rafflecopter code:
a Rafflecopter giveaway

Here’s my tasty addition—the recipe for my mom’s chestnut stuffing!

Every Thanksgiving, I appease my yearnings for home by making chestnut stuffing and remembering the laughter at my mother’s table. Unfortunately, my stuffing always comes out too dry. Mom says it’s because I skimp on the butter. I say it’s because she can’t seem to give me the exact recipe. My mother’s holiday kitchen rites have become my own, with slight variations. For me, her chestnut stuffing holds the warmest, tastiest memories of Thanksgiving.

Chestnut Stuffing

1 pound fresh chestnuts

1 cup melted butter or margarine (plus more if you want it moist)

4 cups almost stale bread

1 cup chopped celery

Lightly salt and pepper

4 teaspoon sage, or to taste

1 cup chopped onion

1 egg

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475. Shell, boil in water to cover for 20 minutes. Chop fine.  Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg, and celery. Toss well. Yields enough to stuff an 18-pound  bird.

Shelling Chestnuts

Pan/Oven Method

Cut a one-inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells.