I had a great time at the Malice Domestic conference for traditional mystery fans in Bethesda. You can read my reports and see my photos by clicking here. I met a lot of new friends and listened in on some interesting panels. Now summer is almost here along with the start of hurricane season.
BOOK NEWS
I have a release date for my next book. This paranormal romance is the first title in a new series from The Wild Rose Press. It will be available in both print and digital formats.
Warrior Prince: Book One in the Drift Lords Series will be out September 21, 2012. I can’t wait for you to read this adventure that takes place in modern times with elements of fantasy. Think Thor meets Lord of the Rings. Starting out in Orlando, our heroine applies for a job at a theme park. No sooner does she step inside the creepy employment office than weird things start happening. Soon she's drawn into a nightmare reality where ancient myths come alive and legendary evils seek to destroy her.
Keep watch on my website and blog for excerpts, contests, a book trailer, and special bonus material.
On the mystery front,
Shear Murder is now available in large print format as well as hardcover. If you haven’t checked out the tenth book in my humorous Bad Hair Day series featuring hairdresser Marla Shore, do it now!
AUTHOR EVENT
Saturday, Sept. 8, 10:00 am to 12:00 noon, “Social Networking for Writers” with Nancy J. Cohen, Florida Authors Academy, Murder on the Beach Mystery Bookstore, 273 NE 2nd Avenue, Delray Beach, FL 33444, 561-279-7790, www.murderonthebeach.com, Fee for class; advance reservations required.
BONUS RECIPE
Here’s a new recipe I discovered that’s light, easy to make, and can serve as a one-dish meal. I’ve added more
recipes on my website so check them out.
CHICKEN WITH EGGPLANT
1 medium eggplant, peeled & cut into 1 inch cubes
1 bag of 5 boneless, skinless chicken breasts with Italian seasoning by Perdue
6 oz shredded mozzarella cheese
24 oz jar tomato basil spaghetti sauce
¼ cup chopped fresh basil
Place eggplant chunks in colander over sink and sprinkle with salt. Let stand for 30 minutes. Rinse bitter juice away and pat dry with a paper towel. Pour eggplant into a large bowl and mix in tomato basil sauce.
In a large nonstick skillet coated with cooking spray, brown chicken breasts on both sides. Remove to greased baking dish. Sprinkle with ¾ cup mozzarella cheese. Top with eggplant mixture and then remaining cheese.
Cover and bake at 350 degrees for 40 minutes or until chicken is cooked through.
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