Tag Archives: romantic suspense

Now Available: Nocturne (Hours of the Night 2)

Nocturne by Irene Preston and Liv Rancourt

Buy Now | Excerpt | More Hours of the Night

It’s Mardi Gras, cher, but this year le bon temps kick off with murder…

For generations, the White Monks have treated the vampire Thaddeus Dupont as a weapon in their battle against demons. However, when a prominent matron drops dead at a party, Thaddeus and his lover Sarasija are asked to find her killer. Their investigation leads them to an old southern family with connections everywhere: Louisiana politics, big business, the Church, and an organization just as secret as the White Monks.

Meanwhile, an esoteric text containing spells for demon-summoning has disappeared, Thaddeus is losing control of le monstre, and Sara is troubled by disturbing dreams. These nightmares could be a side-effect of dating a vampire, or they could be a remnant of his brush with evil. As the nights wear on, Sara fears they are a manifestation of something darker – a secret that could destroy his relationship with Thaddeus.

Where to Buy Nocturne

Amazon  Kobo IBooks B&N | More Stores

Hours of the Night Sale Ends Soon

Hours of the Night

Vespers $3.99 $0.99  Amazon | Other Stores

Bonfire $2.99 $0.99  Amazon | Other Stores

Nocturne $4.99 $2.99  Amazon | Other Stores 

The Hours of the Night Series is ON SALE

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Alice Orr: Two Generations of Spicy Rubbing

Hey, y’all. Please welcome Alice Orr back to the blog!  I know how you all like the spice, and Alice has just the thing for your summer barbecues!


Make your own spice rub with these ingredients - recipe by Alice OrrAlice:

Even though I write Romantic Suspense novels, this isn’t a post about love scenes.  The rubbing reference has to do with cooking. Specifically, dry rubbing. Okay. Simmer down. I can hear your smirks all the way over here.

I use dry rubs a lot. I like to apply them early in the day and let them sink in deep. I said, “Simmer down, and I mean it!” All right. Let’s start again.

The following two recipes are from myself and my daughter. She’s more to the point and calls hers an All-Purpose Rub because it can be used many more ways than just to season a cut of meat for barbecue or roasting. I use mine whenever I want to add a little pizazz to something. I heard that snigger in the corner by the way.

I add my rub to salad dressings, sauces, egg dishes, casseroles and definitely soups. Also to anything that tends toward blandness, like certain fish fillets or almost any cut of pork. Even meatloaf benefits from a teaspoon or tablespoon sprinkled in, to your particular taste.

Be creative to suit your palate and your family’s tummies. For example, my ingredient combo is less spicy than my daughter’s, and she toned hers down for my husband. She prefers dishes that have “Diablo” in the title. Not me. Each recipe makes approximately a cup and a half of rub.

So, add or subtract at will and definitely experiment, as long as all of the additions are dry, not moist or liquid. Which I know has a naughty connotation too. I write in a naughty genre after all.

Alice’s Herb-Spice Rub

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Alice Orr: Cooking for Jonathan – Chili Mole in the Slow Cooker

Tired of turkey yet? Alice Orr is here today with a great cold-weather recipe you can easily make in the slow-cooker! Make sure to check out Alice’s new book A Vacancy at the Inn!


 

Alice:

I grew up in the Snow Country. Extreme northern New York State almost to Canada. The white world of winter – white snowscape meeting white sky. I loved the crisp cold beauty and the solitude of it where a young girl could be truly on her own.

My mother was strict but she’d never go out in the biting cold or the blowing snow to track me down. Once I was through the front door of 439 East Avenue I was literally in the wind and I wouldn’t return home until suppertime.

Mom wasn’t a great cook but he was a good cook. She was especially good at winter cooking. In other words substantial food. “That will put meat on your bones,” my dad would say. He was almost always referring to a pot of something set to simmer on the back of the stove all day long.

Soups and stews and spaghetti sauce were the most frequent occupants of that pot. It wasn’t a fancy pot because we weren’t fancy people. We didn’t care what the outside of the pot looked like. We cared what its contents tasted like – and how they made us feel.

On a cold winter day the pot fare from my mother’s kitchen made us feel – first of all – warm. We ate in the dining room but we could smell the aroma from the kitchen that had our mouths watering even before the steaming bowls were carried in and set down in front of us.

Then we’d eat – quietly for a while because we were so very hungry. Then gradually we’d discover the other thing those cold-weather pot meals made us feel. They made us feel full.

Flash decades forward to my kitchen. We live in the northeast – not as far north but it still gets very cold here. My husband Jonathan is a contractor. He runs time-pressured jobs for demanding people and he comes home hungry every night. In the winter he comes home hungry and cold.

We live in an apartment building on the second floor. Jonathan walks that one flight up each night. As he climbs the aroma of my kitchen draws him home. He drops his jobsite boots at the door – shakes the snow from his work jacket and leaves the outside world behind.

“I could smell your cooking all the way,” he says as he folds me into his still chilly arms that feel warm as toast to me anyway. Then he lifts the lid of the pot and takes a long deep whiff. He is continuing his aroma experience but what he’s really needing is substantial food.

Chili Mole is substantial food and one of Jonathan’s favorite cold-weather pot meals. I simmer it all day long – just like my mother back on East Avenue but I use the slow cooker – my best meal preparation buddy on long winter days. Here’s my recipe. Give it a try. And stay warm.

Alice Orr's Chili Mole RecipeChili Mole Recipe

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