Yes, you read that right. In fact, I had to read it a minimum of three times on Tuesday when I got the message from my publicist. But just to reiterate…
EVAN’S BOOK IS AN RT TOP PICK!!!
I’m beyond thrilled, honored, and humbled to have received this honor. In all honesty, it moved me to tears. I sat here in my office chair and just cried. I wanted people to love Evan so, so much. And this was the first (in what I hope is many more) review that proved Evan had won at least one heart…
I wasn’t sure if I should mention or not… because who knows with these sorts of things? I mean, this is a February publication. But then my friend, Megan Mulry sent me these goodies and her heartfelt congrats:
Which mean the cat was out of the knapsack. (Thank you, Megan!!!)
So, I guess the only question left is… how excited are you get your hands on this bad boy?
Why 6 Layers? Why not 7?
Well, because that’s the way I made it. If you want a layer 7, grab some black olives. Mr. Lemmony doesn’t care for olives, so that step is a no-go in our household.
Last week, I shared the recipe for chili-lime tortilla chips (baked, so you can eat three times as many!) If you’ve been holding out for a 6-layer dip recipe for those chips, here it is, in all its splendor. By the way, this would make a great dip to take to those office Christmas parties.
- 1 can of Trader Joe’s refried black beans with jalapeños (or regular refried pintos will do)
- 1/3-1/2 cup salsa
- 4 cups of spinach
- 1/4 c. diced onion
- 1/4 c. diced green pepper
- 1/4-1/3 c. sour cream (I used Tofutti brand)
- 4-5 packets of your favorite hot sauce from your favorite Mexican fast food restaurant
- 1 avocado, cubed
- salt & pepper
- crushed red pepper (optional)
- lemon wedge
- LAYER 1: Using a rubber spatula, spread the beans on the bottom of a glass pie dish or small baking dish. Don’t use a 9 x 13 here. A square 8 x 8 pan or any shallow glass dish will do.
- LAYER 2: Spread the salsa over the beans.
- LAYER 3: Heat a teaspoon of olive oil (or water) in a nonstick pan and cook the onion and green pepper until softened. Pile in spinach and add salt and pepper to taste. Toss until spinach is wilted. Spread mixture over the salsa.
- LAYER 4: Dollop sour cream over warm spinach and spread out as evenly as possible.
- LAYER 5: The next layer are the hot sauce packets. Tear ‘em open an squirt them on as evenly as possible.
- LAYER 6: Mash avocado with a fork, then stir in juice from the lemon wedge, salt, pepper, and a dash of crushed red pepper. Dollop avocado mixture over the hot sauce.
- Enjoy with chips!
Next Friday: Fat-free mayo-like spread. Truly amazing!
Guess what I received today?!?!
It’s the cover flat for Donovan’s book! Rescuing the Bad Boy doesn’t come out until May, but when it does, this is what it will look like… but, you know. With pages.
Here’s the back cover copy:
NOT ALL SCARS HEAL
For Donovan Pate, the lake town of Evergreen Cove is a minefield of tough memories—including the day he had to let go of Sofie Martin. Years later, he still can’t forget the taste of her lips and the feel of her killer curves. He knows he’s too damaged, that he should stay away for her own good. But what the head says and the heart wants are two very different things…
Seven years ago, Donovan broke Sofie’s heart. Now her career depends on playing nice in order to pull off the charity fundraiser of the decade. She vows to keep things professional…yet working by his side every day doesn’t make it easy to fight temptation, and it isn’t long before she finds herself falling for this bad boy all over again. But loving Donovan means helping him face his past–so they can fight for a future together.
I can’t wait!!!!!!
You’ve read my official bio, haven’t you? In it, I expound on my love for potato chips. If waxing poetic about my favorite snack food in the backs of my books isn’t love, then I don’t know what is.
“Soon it became apparent she’d only be truly happy doing what she loved. And since “eating potato chips” isn’t a viable career, she opted to become a writer…”
This love expands also to tortilla chips. And fries. And any number of fattening deep fried carbohydrates. Yes, I may eat healthy-ish, but there is a weakness and thy name is OIL. However, since I’m trying to make healthier choices like the adult my calendar claims that I am, I have been experimenting with snacks.
Well, my friends, these were so awesome, I had to tell you about them! I adapted them from a Happy Herbivore cookbook, and let me just say, if you’re looking for whole food, low oil cooking, she’s got a hundred amazing tricks. And these?
Chili-Lime Tortilla Chips
- 5 tortillas, sliced into triangles (I used Trader Joe’s Fire Roasted)
- Coconut oil spray (or other oil spray)
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1 lime, zested (reserve lime, you will use the juice)
- 2 baking sheets
- Preheat oven to 325º F.
- Using a pizza cutter, slice 5 flour tortillas into 6 slices each.
- Place tortilla wedges in a large bowl and spray with oil. Toss the wedges with lime zest, chili powder, salt, and garlic powder using your hands to make sure they are coated.
- Lay on baking sheets, spraying one final time before you bake.
- Bake 5-6 minutes. Flip. Bake 5-6 more minutes. They will be crunchy and golden brown.
- While warm, put back into the bowl and squeeze lime juice over them. Serve immediately.
Next Friday: The 6-layer dip pictured here.
PS–Who’s coming to see me tomorrow???
I was granted an early read of Part Time Cowboy by the ever-lovely and hilarious Maisey Yates and… oh, man. You guys. I loved this book so hard, it’s embarrassing. Seriously. The town is alive, and the Garretts will absolutely snag your heart. I understood Eli, and the pressure he put on himself. I understood Sadie, and why this man, above all others was the only one to heal her heart. The landscape was beautiful, making me want to visit Oregon. I absolutely can’t wait to read Connor’s book, even though I know he’s going to rip my heart to shreds. (I’m a masochist in that way.) At the end of Part Time Cowboy, Sadie and Eli both sent me to tears, too. Plenty of emotion, heat, and plenty of one-liners that will having you laughing out loud. Put this on your TBR list. Pre-order it.
I’ll read it again, mark my words.
What have you been reading lately?
I’ve noticed since my gallbladder has been acting up a year ago that oil is harder on my body than it was in my 20s. BOO for being 39. Apparently, I cannot eat with reckless abandon and allow my metabolism to take over for my poor decisions. Since this is going to be the going trend for the future, I decided to be more mindful about how much oil I’m eating.
Which means my favorite stuff EVAR, Earth Balance buttery spread may have to take a backseat. I won’t give it up completely, but I will be mindful of eating less of it.
The good news is I found this magical can of magicness at Trader Joe’s:
And will be cooking it with it when the option is to use a Tablespoon of olive oil or some such. I realize it’s still not *good* for me since it is oil (and in an aerosol can like spray paint), but in my effort to do better, I’m going to consider this a win.
Next Friday: AMAZING baked chili-lime tortilla chips! (I promise, they’re amazing!)
I don’t know about you, but this year has been crazy FAST. I feel like just yesterday, I was in Florida writing the first draft of Bad Boy. But that was not yesterday. It was APRIL.
Then, it was my birthday, which I sort of don’t remember. Oh wait, yes I do. A group of close friends came out to drink some beers and eat fantastic food at a local brewpub. Wow, that was fun.
And of course it was summer for a minute and a half. And there was fall…which very quickly turned to winter.
Today, Thanksgiving week, the snow has melted and it is windy-slash-rainy out there. Which makes me feel cold even though it’s about sixty degrees outside.
Oh, and yesterday, I got my nails done.
That’s about all that’s happening in my world.
So…what have you been up to?
What’s better than homemade ravioli?
How ridiculously simple this recipe is to make!
- 8-10 oz. crimini mushrooms, diced into small pieces
- 2 huge handfuls fresh baby spinach, julienned
- 2 medium shallots, minced
- salt, pepper
- 1/4 tsp. Italian seasoning
- 1/4 tsp. dried thyme
- Earth Balance buttery spread
- Olive oil
- 1 package wonton wrappers
- Put a pot of water on to boil (cover with a lid to speed the process.) While waiting on the water to boil, heat olive oil in a large skillet over medium-high heat.
- Add shallots and mushrooms, stirring on occasion until they soften.
- Add Italian seasoning, spinach, and salt and pepper to taste. Continue cooking the mixture until spinach is wilted. Set aside.
- To prepare wontons, get a small bowl and pastry brush (or use your fingers). Using a measuring teaspoon, scoop the mushroom mixture into the center of the wonton. Brush two sides with water, then carefully fold the wonton into a triangle, sealing at the edges.
- Repeat until mixture is gone, laying out the finished wontons on a baking sheet.
- Once water comes up to a boil, generously salt the water and drop 6-8 raviolis into the boiling water. Be careful not to overcrowd. This is also a good time to make sure your wrappers are sealed at the edges so your filling does not come out.
- While this is happening, melt 4-6 Tablespoons of Earth Balance over medium-low in a small stock pot and crush the dried thyme between your fingers. Keep warm.
- To remove raviolis from boiling water, use a spider or a slotted spoon, and lay them into the baking sheet. Cook the second and third batches the same way.
- To serve, plate 4-6 ravioli and top with a Tablespoon of the butter mixture. Salt and pepper as needed.
A sneak peek of Evan from #BringingHometheBadBoy! Click the photo to read Chapter 1, then, if you LURVE it, pre-order links are there, too.
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