Knights In Shining FanWear is a hit! Here's one of my favorite readers, Terra at the RT Convention modeling a Lord Of Seduction tote and a Gareth Follower Tee. You look STUNNING, Terra!

From one of my wonderful, and very creative readers, Amy C. Absolutely lovely!

Meet Chris Capaldi. This hunk-a-Scot is the inspiration for Graham Grant, the hero in my fifth book for Warner entitled A Highlander Never Surrenders. Pub date August 2008. Graham also appears in Laird of the Mist, my December release.

Chris is not only gorgeous, but he's a genuinely nice guy too. I was fortunate enough to meet him in April at the Scottish Village in Grand Central (part of Tartan week!)

Here's Chris during Tartan week in NYC!

Me and gorgeous Chris.

Just another reason to move to Scotland:
I knew Chris Capaldi had a face that should be on buses and billboards from the moment I first saw him. Quality Scottish Beef knew it as well, and chose him as their new 'glen'. Congratulations, Chris!

One of my wonderful readers, (and fellow trollop) Christy, (in the red) is sharing my books where she works. Here she is at a gorgeous table she set up to have a contest for The Risande books.

Have a picture of yourself with one of my books? Send it to me at and I'll post it on the site!

Caws Pobi
A Welsh recipe from Lord Of Seduction

Welsh rarebit - Caws Pobi 6 ozs strong Cheddar cheese;
1 tablespoon butter;
1-2 teaspoons Worcester sauce (to taste);
1 level teaspoon dry mustard,
2 teaspoons flour or cornflour;
4 tablespoons beer (about);
4 slices bread toasted on one side.
Put cheese, mustard, Worcester Sauce, butter and flour into saucepan and mix well, moisten with beer, but don't make too wet. Stir over gently heat until all is melted and become a thickish paste. Allow to cool a little while you make the toast. Spread mixture on untoasted side and put under hot grill until bubbling. A 'Buck Rarebit' is Welsh rarebit with a poached egg on top.

The ARC of LOS mentions "rabbit" in this dish. I think somewhere in translation the word "rarebit" was taken to mean "rabbit".

Dad's Authentic Italian Spaghetti Sauce And Meatballs

In honor of my precious dad, (and with his permission, of course) I'm about to make your lives a little more zesty! This recipe has been in my family for years. I remember waking up on Sunday mornings to the delicious aroma of dads' homemade tomato sauce wafting through our house. I'd creep into the kitchen in my pajamas and there he'd be standing over the stove wielding a ladle in one hand and his special fork in the other. (Special because he had stretched the teeth outward in order to flip his fantastic meatballs) It's all in the wrist, you know. Now, this recipe is a little long and involves a few steps, but trust me, it's worth it.

3 large cans of Red Pack Italian Whole Plum Tomatoes
Pure Virgin Olive Oil
2 packages of Italian pork sausage (sweet or hot)
1 basil leaf
1 whole, peeled onion
pinch of Oregano
1 tsp minced or crushed garlic

For meatballs:
1 pound of ground beef
2 eggs
1/4 cup Italian grated cheese (Romano preferred)
1/2 cup Progresso bread crumbs (flavored)
1/2 water

Start early in the day as your sausage will cook slowly and add more flavor to the sauce.
Using a blender, puree your Red Pack Tomatoes. Pour your sauce, 1 basil leaf, salt, pepper (to taste), and oregano into a large pot.

Over medium heat, add about a tablespoon of olive oil and 1 tsp of minced (or crushed) garlic (about 1 clove), and 1 whole peeled onion to frying pan. Let heat. Add Italian sausage. (The flavor of the sausage gives the sauce that extra kick) Cook until brown.Add your cooked sausage (and garlic and onion from the frying pan) to your sauce and let that baby simmer.
In a large mixing bowl, add 2 eggs, 1/4 cup Italian grated cheese, salt, and pepper to ground beef. In another bowl mix 1/2 cup bread crumbs and 1/2 cup water. Then add this to your ground beef.

Reheat the same frying pan you used to brown your pork sausage. While it's heating...and here's the fun part, squish it all up with your hands. Just dig right in and blend it all together. After it's mixed, scoop up, say, a spoonful and roll it in your palms until you have a small meatball. Drop it into your pan, and continue until you've used up your ingredients. Let the meatballs fry to a golden brown crispy outside. Turn over. (This is where Dad's trusty special fork made it's mark) Brown other side. You don't have to let the meatballs cook all the way through, as you're about to pop them into your sauce.

Cover the pot and let the whole shebang cook over a low heat for 2 to 3 hours. You can add more seasonings to taste.

Cook up some spaghetti or ziti and enjoy!

My dad is a fantastic cook and baker, with such delicious dishes under his belt as homemade baked ziti, manicotti, and eggplant parmesan (all prepared with his sauce) Pasta Fagioli (pronounced Pasta Fazool) it sounds somewhat like an Italian curse word, but it's a wonderful Italian soup. Sesame seed cookies, homemade zeppole, and sprinkled honey balls. Yes, I know what a fortunate daughter I am. Besides being a great cook, he's a great dad. He's 80 now, and has had a rough year with illnesses that have slowed his pace, but it doesn't stop him from calling me on the phone and telling me to come over (I live across the street) for some sausage and peppers, or stuffed artichokes, that he makes especially for me. And even in the hospital he stops every single nurse and each and every doctor to tell them about my books. He's believed in me since day one and is one of my greatest supporters (and promoters). Tonight, he's back at the hospital, and I'm sitting here thinking about him and sharing, not only his recipe, but a little piece of my very first knight in shining armor. Thank you, daddy. I love you.

Photo by Dan Quinn