The Dudes are in the kitchen with Dolly

Tags

cookbook, Dolly Aizenman, Kool Kosher Kitchen, Newbook, recipes

 

Dolly. As I am more attuned to cat diet, rather than hamster food, I consulted with Mona, my granddaughter’s hamster.  She complained that she wasn’t getting any chocolate, and she would love some! Even though Mona is a dudette, rather than a dude, I am totally ready to offer you guys plenty of chocolate – how do you like the idea?

Dolly –Hey dudes, do you think Ivan the Terrible was a part of my family? Or Henry VIII? Caligula,

G-d forbid? Shame on you! And I thought you were a friendly bunch…

But seriously, it’s the loss of my father that started this blog idea to begin with, and his birthday that came so soon after his passing. I described it in one of my first posts: https://koolkosherkitchen.wordpress.com/2016/05/05/hello-beautiful-people/

Dolly. Much easier than you think! You want to join the next Lasting Joy club meeting? We’ll be making delicious CHOCOLATE no-bake pastries. Dudes also want to be happy, I am sure, and chocolate goes a long way towards happiness!

 

Dolly. It really is! You think you are the first ones asking this question? My mother is to blame, together with idiotic communist policies. I explained it in my About page https://koolkosherkitchen.wordpress.com/contact/about-kookkosherkitchen/

Dolly That’s a million dollar question – do you have a million dollars?

Beautiful, terrible, fun, harrowing, exciting, dangerous, and all of the above. I was 27 when I left, so in addition to growing up, I managed to get good education, get married, have a son, get divorced, get in trouble with communist government, write for newspaper and TV, and make some very dear friends.

Dolly -Yes! Cuba Libre / Morena Cake https://koolkosherkitchen.wordpress.com/2016/08/26/cuba-libre-or-morena-cake-vote/

But that’s because I am drinking a Cuba Libre right now. Otherwise, who knows… as long as it has chocolate in it, and the more chocolate, the better!

Dolly – We just started the Lasting Joy club (https://lastingjoyclub.wordpress.com/2018/02/05/welcome/), and I opened a blog dedicated to it. Each monthly club meeting will be combined with a culinary class, and since there is no facility to cook or bake, it presents a fascinating challenge in itself.

 

Hopefully, it will result in a new book, tentatively called Recipes for Joy.

 

‘They say that to properly review a cookbook you should try to make at least five of the recipes. I have to confess that I’ve not made any YET,  because Kool Kosher Kitchen is no ordinary cookbook.  It’s like sitting down at the table with a friend–wine coffee, whatever your poison–and having a long, warm chat about all kinds of everything. Did you know, for example that some of the French non military personnel stayed in Russia after 1812 and this led to the creation of Apple Charlotte? It’s one story at least. Dolly Aizenman doesn’t just share recipes, every page brims with the story, anecdote or family history, connected to the dish. A tall order but one she doesn’t fail to deliver.  Soups, sides, main courses, desserts and  bread. Indian, Italian, Jewish, whatever. There’s something for everyone here. Dolly’s gift is in making you believe you’re making the dish as you chat.’ 

BLURB:

Kool Kosher Kitchen literally draws recipes “from the four corners of the world,” presenting international fusion cuisine the kosher way. Cook Indian, cook Italian, cook Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarean, or vegan, make it festive and nutritious, always easy to make and delicious, for holiday and every day, but above all, have fun in your kitchen and make your kitchen a fun place to be!

What makes Kool Kosher Kitchen unique is a combination of great recipes and fascinating stories. Dolly’s stories are humorous and inspiring, sometimes based on solid research, and sometimes on questionable historical anecdotes, but always riveting and always entertaining.

BUY LINK:

Amazon.com/author/koolkosherkitchen

BIO:

Dr Dolly Aizenman, a prominent educator, retired a while ago and suddenly found herself with time on her hands. While still teaching both college and seminary part-time, she has used the extra time to combine the two great loves of her life: cooking and writing. She has just published a cookbook Kool Kosher Kitchen, available both in print and eBook version.

In Dolly’s own words, “It wasn’t easy to keep kosher in communist Russia, where I was born and lived for 27 years, until I was allowed to leave. You couldn’t go to a kosher store and buy anything, from soup to nuts, with a Hecksher (kosher certification), the way it is in the US. Here, chicken is already shechted (slaughtered) for you, and cows conveniently label their own parts as “beef for stew.” As Yakov Smirnov used to say in the eponymous TV sitcom, “What a country!” After teaching for almost 40 years, I am now semi-retired, I love to cook, and I have time to share recipes and new food ideas.”

I don’t do social media other than Facebook which I usually forget that it even exists. It’s Kool Kosher Kitchen.

 

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Have Yourself a Merry Cornish Christmas

Tags

Christmas, Cornish Christmas Traditions, Cornwall, recipes, The Dilly Carol

 

Interview with the Time Mutant.

Tags

Christmas, Morte, recipes, Regency, sci-fi, The Writer and the Rake, TIme Mutants, Time-travel

 

Morte.

‘Fraid not. That honor goes to Mitchell Killgower.

 

Morte.

 But Mitchell and me are kind of related. I’m a descendant. 

Morte 

One thousand years.

 

Morte

Christ no. That would mean doing Brittany the heroine.

Morte.

 Put together. Brittany’s your worst nightmare. But hey that’s not why. She’s also my great I have never counted how many times grandmother.

Morte.

Cos she gets it right. This thing we have to do, or be doomed forever, unless we can find some poor unsuspecting stranger to ensnare.

Morte

I don’t spend it there. Nup. I spend it wherever.  I have spent it chasing nymphs through the glade of Mount Olympus, doing battle with the Mongol hordes, nothing to the shoppers on Seventh Avenue. And please, please can we just not mention the Victorians?

You might say with this condition I have, I don’t get  a lot of choice.

Morte.

You betcha.

Morte.

Sure it is little fellah. Ain’t nothing to be scared of.

Morte

Matter of fact I brought yah this.

Morte’s Hell-fire cookies.

Morte.

It’s what all the best Time Mutants eat at Christmas.

Morte

Have a good one, little fellahs.

Morte

Well, ain’t that a pity. Still more I can’t say.

Morte

Oh okay. it’s real simple actually.

 

 

 

 

 

Twelve Nights, four shortbread recipes and some Blue Moon Romance

Tags

Blue Moon lake Series, Christmas, Kensington Lyrical books, recipes, Romance, Sharon Struth, Shortbread recipe, Twelve Nights

 

 

 

 

 

 

 

Twelve Nights: A Blue Moon Lake Novella

bySharon Struth ISBN: 978-1-60183-637-3 Publish Date: 11/10/2015 Format: ePub

 

Book Blurb:

“Struth has a gift for layering stories within stories while keeping them all connected.”—Library Journal   “Struth is an author to watch!”—Laura Drake, author of RITA-award winner The Sweet Spot   “Sharon Struth writes a good story about love and loss. She knows her characters and has a path she wants them to take.”—Eye on Romance.

 

 

Every Christmas is a reminder of their love. This one could be a second chance…

True love waits forever…   For Erik Lindholm, it’s been a long climb to the top of his company. Now, as president he has the power to bring his vision to life and speed his company in bold new directions. If that means a complete staff overhaul, so be it. If that means firing the woman who left his heart in tatters fifteen years earlier, it’s a business

decision, not personal…   Beryl Foster is highly competent and respected by everyone at the office. But rumors of a big shake-up are rampant and—surprisingly, scarily—Beryl’s job as CFO is on the line. Fifteen years ago she made a decision to put her career before everything else. It was also the last time she and Erik shared a life together. Every Christmas is a reminder. This one could be a second chance…

Book Trailer:  https://www.youtube.com/watch?v=wq5-jrLJn9k&feature=youtu.be

 

 

About the Author:

Sharon Struth is an award-winning author who believes it’s never too late for a second chance in love or life. When she’s not writing, she and her husband happily sip their way through the scenic towns of the Connecticut Wine Trail. Sharon writes from the small town of Bethel, Connecticut, the friendliest place she’s ever lived.

SHARE THE MOON, book one in the Blue Moon Lake Romances, is a finalist for a RONE Award and a Chatelaine Award for Romantic Fiction! Look for series book two, Harvest Moon (12/22/15), and Twelve Nights, A Blue Moon Lake Christmas Novella

(11/10/15).

Buy Links:

Amazon/   Barnes & Noble   /   Kobo   /   Google   /  Apple​   / Amazon UK

 

 

Social Media

Website

Musings from the Middle Ages

Facebook

Twitter

Goodreads

Excerpt:

 

 

Beryl perched on the tips of her sling-back pumps and tried to catch an early glimpse

of whoever had followed Saul inside. Nothing stood out but familiar faces. She returned to her normal stance as a knot twisted tight in her stomach.

“In selecting my replacement, I asked myself one question. Who could take the top-notch crew I have here now and guide Global to great heights in the future? Although we possess huge talent within our fine organization, I wanted a fresh take on the business and decided to search outside of our four walls.”

Disappointment rushed through Beryl. Time to update her résumé, just in case.

“So, without further ado, I’d like you to welcome the new president of Global Business Solutions—believe it or not a former employee of our firm—Erik Lindholm.”

Beryl’s body numbed. Loud applause faded in the background as his name pounded inside her skull. It couldn’t be. It wasn’t possible.

Erik stepped up to the platform and shook Saul’s hand. Beryl blinked, thinking this might be a bad dream, a hallucination, or one too many trips to the bar.

Darcy touched Beryl’s arm, ruling out the first two. “A former employee?”

Beryl was too stunned to speak or even nod. Erik’s dirty-blond hair was still parted on the side and worn short, with thick wisps sweeping his high forehead. He smiled, making the dimpled cleft in his chin deepen and softening the rugged angles of his sculpted face. Old emotions bubbled to the surface. Love. Happiness. Anger.

Erik shook hands with employees seated near the podium, his smile still as confident as it had been years ago. Last she’d heard, Erik worked in Chicago and teetered at the top of the corporate ladder with the Holder Group, a competitor of Global’s who could never quite beat her firm’s status as number one in the industry. The same firm Erik had gone to after they split up nearly fourteen years ago.

“Did you ever hear of this guy before?” Darcy whispered in Beryl’s ear.

Beryl nodded, her gaze stuck on the man she’d almost married.

 

 

Ghost pirates and vanished ships. Gosh, it’s Halloween in…Italy.

Tags

Halloween, Halloween in Italy, Halloween recipes, Pirates, recipes, Romance, Shehanne Moore, The Unraveling of Lady Fury, writing

 

 

Dudes, can we kindly stop arguing, so you can get ready for the special Halloween party  that will be the culmination of all your work? You know the business of  asking each of my fictional couples about Halloween where they are from?

 

We are blogging Italy today because Lady Fury lives there for most of the book.

Fury and Flint hero and heroine from the Unraveling of Lady Fury  are here, so how about you roll with the questions?

 

Lady Fury : I thought you said they were funny, sweetly articulate creatures who would make every effort to ask us interestingly worded  questions?  

Captain Flint : I have been known to lie.

Lady Fury : And you said they weren’t aggressive?

Captain Flint : If I told you the reason I’m down to nine fingers and they bite worse than you, you would never have agreed to this.

Shehanne : Okay, dudes…. Before she strops off can we maybe have a question? Or better still an answer?

Lady Fury :  Putting aside the fact that there is trick and treating,  and talking historically, Italy celebrates All Saints on November 1^st and All Souls on November 2^nd.

It’s an ancient tradition that can be  traced back to Ancient Greece and it is celebrated differently from region to region. In some they leave an empty chair, in others, they light bonfires……

That is a picture of The Beans of the Dead biscuits, fave dei morti, an Italian biscuit, eaten at this time.  But since it involves using your pointer finger to make them and you are likely to have eaten those, I am giving you this other recipe instead because there are rules about these things.

 

My recipe card is, of course,  so much better than these other trashy heroines of Shehanne’s brought along to bore you with.

 

• 
• 
• 
• Excuse me,  are we doing this or not?

• Witches fingers

• 350g (12 oz) plain flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 100g (4 oz) whole almonds

• 1 tube red decorating icing

• Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt, continually beating; chill for 20 to 30 minutes.

• Preheat oven to 160 C / Gas mark 3. Lightly grease baking trays.

• Remove dough from fridge in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit. Press one almond into one end of each biscuit to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
• 

Arrange the shaped biscuits on the baking trays.

• 
• Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.

• Remove the almond from the end of each biscuit; squeeze a small amount of red icing into the cavity; replace the almond to cause the icing to ooze out around the tip of the biscuit.

 

Captain Flint.  Of course we will be. Here’s the lanterns. Fury here sculpted them with her teeth,

Captain Flint : That’s a pity, I was going to leave them for your party. This one kind of reminded me of you guys.

 

If it had ears that is.

Lady Fury. Why don’t you shut up? You can see they don’t think it looks anything like them. We want to get back to the children,  alive.

Captain Flint  : This here’s the napkins.

Sorry.  You know, next to Fury, you’re my favourite critters. Of course I meant….

Lady Fury : And here’s something else from me. A little spell…..

Lady Fury :You know, I think I did that rather well. Now, do we have any spare boxes?

Just when you thought it was safe….Halloween in Scotland.

Tags

Ghost stories, Halloween, Halloween in Scotland, His Judas Bride, recipes, Romance, Shehanne Moore, treacle scones

 

 

 

The Black Wolf : Rough and violent. We carve up things to make lanterns.

The Black Wolf : In the old days it was turnips, or neeps, now it’s pumpkins. They’re so much easier to chop…..

Kara : Callm, they seem so scared of us. Do you think someone has said something about us to them? 

The Black Wolf : I can’t think what. I mean, I’ve killed everyone who might say something. From the 16th century in Ireland and Scotland, the festival included folks going about dressed up, reciting  verses, or singing a song. Nowadays it’s called trick or treating, or guising. We also have parties.

Kara ; Oh aye. We’re not savages you know. We  are very sociable. Fallon, Callm’s wee daughter plays knife throwing. She can hit a hamster at 20 paces. That was a joke by the way. Although she can. She takes after her father that way. No we play ducking or dooking for hamsters, I mean apples in a basin of water, and then there’s  the treacle game.  That’s where we hang a treacle covered hamster, sorry, scone,  on a string from the ceiling and you have to eat it with your hands tied behind your back as it swings back and forward.

 

The Black Wolf : Princess, did I ever tell you how scary you are?

Kara : When I went to the bother of getting the little sods a recipe?

 The Black Wolf :  You’re not exactly a cook. Anyway, they’d probably sooner spread treacle on your shoes and eat them.

Kara : Just the same. Here it is.

Treacle scones.

Ingredients:
8 oz self-raising flour (all-purpose flour with baking powder in USA)
2 oz butter
1 oz caster sugar (fine granulated sugar)
Half a teaspoon of cinnamon
2 tablespoons black treacle (molasses) or golden syrup (light corn syrup)
Pinch of salt
Approximately quarter pint of milk

Method:
Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic. Cut into rounds. For hanging, the rounds, need to be large and flat. Hamster Dickens sitting  on them as opposed to eating them would give the idea shape.

Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a wire rack and hang. covered in treacle,  voila —to quote by late father’s (courtesy of yourself Callm), French friend–  from the ceiling.

 

The Black Wolf. Better hamsters than you have asked me that. But gather round,

let me finish this with a Scottish ghost story about a man who did.

Several versions exist, but they all involve the Earl Beardie, thought to be the 4^th Earl of Crawford playing cards at Glamis  Castle. One of Scotland’s most haunted castles.

The clock struck 12. Midnight. It was now the Sabbath so no-one would play on.

The earl was angry. He said he would play with the very devil himself.

The door flew open. A tall man dressed in black walked into the room.

The stranger was, of course, the Devil, who won the nobleman’s most precious possession – his immortal soul. After his death, Earl Beardie was condemned to gamble with the Devil for all eternity. Often, at night, the sound of raucous play emanated from the fateful chamber.

Eventually, the occupants of the castle had it sealed up.

In the autumn of 1018…. Halloween, the Vikings and the dark elves

Tags

All Soul's Day, Halloween, Halloween recipes, October, recipes, Regency, Soul Mate Publishing, The Viking and The Courtesan, Viking Halloween, Vikings, writing

 

getty images.

 

Lady Malice : Not  a great deal. I’m not from Viking times.

Lady Malice: What is this? Twenty questions? Calculating how many pairs of shoes I can have from a hundred guineas is much more my forte.

Sin : Do let me help you out here, sweeting and let you get back to counting your shoes. Elves represent the souls of the dead that still reside in the world. The dark elves are those in purgatory, the fair elves are those souls  who are immortal .

Lady Malice : Elves wear such hideous shoes.

 Almost as bad as Viking ones.

Sin : I’m going to ignore that.

Also at the start of the winter…the date was later moved to All Soul’s Day… we hold a feast, and a sacrifice for a good season. An animal sacrifice.  Midwinter is  the time of ghosts and spirits, and more importantly of placating them after all. It’s nothing personal.

Sin : And we wear masks…. Animal masks…

Lady Malice : Sin, you scared them. They probably thought they were going to be the sacrifice or something…..  Well, never let it be said, we didn’t come bearing gifts for their Halloween party.

Masks.

  

A very special recipe….. Just the the thing to make them come back out of hiding.

Or maybe not……….

Blod Kaker (Filled Cake)   5 egg yolks 2 cups sugar 2 cups flour 1 tsp. baking powder 1 tsp. cold water   Beat egg yolks very thoroughly, until pale and thick.  Fold in other ingredients.  Bake in buttered cake pan for 1/2 hour.  Cut in 3 layers.  Moisten with sherry or lemon juice and water.  Fill with fruit, chocolate, or custard.  Cover with heavy coating of unsweetened whipped cream.

And of course because they are my favourite things after you my dearest, some Halloween shoes for them to put their little paws into …

Halloween in Regency Times. Yes? Or no?

Tags

Halloweedn in Regency times, Halloween, Love spells, Loving Lady Lazuli, recipes, Regency

 

Devorlane Hawley : Hamsters? I am being interviewed by hamsters? I thought I had stopped taking hallucinatory things?

Sapphire : Well, to answer your question, I think it is very clear from the work of Robert Burns, Halloween was still alive and kicking in Scotland. In his poem Halloween he talks about stealing out alone and throwing blue hamsters…sorry, yarn into the cooking pot and winding it back to find the name of your future spouse.

SO I think we can say that that these kind of superstitions might be sort of acted out, depending on the household south of the border.

Let’s face it we all like love spells, now don’t we?

Devorlane Hawley :  We might also have a bonfire. Burn a few things. What do you think Saff?

Sapphire : That would of course be more for Guy Fawkes, Dev. Lay off, You’re scaring the little things.

Devorlane Hawley : I’m just making sure you don’t steal one and put it in my pocket.

Sapphire. : Certainly.

 

Sapphire : Not exactly. No………… I think we were more in the burn and die category.  

Devorlane Hawley :  Now Saff, you’re doing the scaring. As you can see historical romance authors may set a lot of their stories at Halloween but we don’t  really keep it. We are however very interested in gothic novels. Saff reads this kind of tripe all the time. ……

Devorlane  Hawley : And if I look in my crystal ball, I can see that when it comes to future generations dressing up at Halloween, Regency times still has this to offer. ….

 

Devorlane Hawley:  So we’re not a complete lost cause, here in Regency England.

Sapphire   :   Exactly. But Dev, we wouldn’t like to scare the little creatures out of their fur now would we, so I think we should leave them with a little something for their Halloween suppers……..

100g plain chocolate

• 5 tablespoons soured cream
• 125g chocolate biscuit crumbs

• For decoration
• 5 tablespoons chocolate biscuit crumbs
• 5 tablespoons icing sugar
• 24 silver dragées (silver balls) for the eyes
• 25g flaked almonds
• 12 (5cm) liquorice strings
• 1. Melt the chocolate and combine with soured cream. Stir in 125g chocolate biscuit crumbs. Cover and chill until firm.
  2. Roll by level tablespoonfuls into balls. Mould to a slight point at one end (the nose) to form hamsters.
  3. Roll each hamster in chocolate biscuit crumbs. On each hamster, place dragées in appropriate spot for eyes, almond flakes for ears and a liquorice blob  for the tail.
  4. Chill for at least two hours until firm.

Crème Custarde, or Bustarde, Gentle Viking recipes.

Tags

Creme Bastarde, recipes, Romance, Shehanne Moore, Soul Mate Publishing, The Viking and The Courtesan, Viking Fish Soup, Viking food, Viking recipes, Vikings

Right dudes, Enough. Today, we are indeed going to sound it for a secondary character and welcome Gentle, from The Viking and The Courtesan. Gentle is a Saxon lady whose husband dumped her in a convent in order to get his mitts on her money and she is a sort of cook.  She and the heroine Malice, initially loathe one another on sight and cross swords on several occasions but do forge a friendship.  So, without further ado, let’s welcome her and hear a bit about…..

Ccooking up  a feast in Viking Norway.

Hello Shehanne, it’s so nice of you really to ask me here. I’m  a very plain cook.

In fact, so plain, I don’t mind what I throw in the pot.

See, from what I see round here, the Vikings ain’t fussy either. Lady Poshluggs- that’s Malice by the way, just don’t tell her I still call her that–turned up her nose at reindeer stew, when it was a delicacy it took me all day to burn..sorry prepare. 

The amount of cabbage and turnip I gets asked to boil is no-one’s business. And nuts, if I eats another nut, I will go just that. Though at least they do like their ale and mead. And so do I.

Now, where was I? Oh yes.   Having another tankard. I gets to do a lot of filling of them in the book. And not just other peoples’ neither when the occasional back is turned, although that Snotra has got eyes in the back of her head as well as the front I can tell you. She’s got a tongue like  a whip too which is why I can’t linger.

Now, you didn’t seem to like my Reindeer Stew recipe. Or my eels. So here’s my Viking soup recipe.

½ kg of trout, salmon, cod or another fish.

• 10-12 cups of water

• Salt

• One cup of milk

• 3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, ashweed, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, parsley, thyme, … or whatever the season has to offer.
• 

Clean the fish, wash and cut into small pieces.

The slices of fish must be cooked until they are tender. This takes 20-30 minutes.

Put the cooked fish slices on a dish and bone them.

Put the fish back in the soup. Add the milk and chopped herbs.

The soup should now cook for about 20-30 minutes adding salt as desired. Then it is ready to be served. Fish soup can be served with flatbread.

A little dab of butter in the soup tastes good!

Although, with a little MEAT in it now…..

And now, my Creme Bastarde recipe.

4 hamster ….sorry, forgive me my transgressions,  that should have read, egg whites, beaten as much as Snotra likes to beat everyone in sight.
2 cups cream
1/4 cup honey
1/2 cup milk
pinch salt
2 tsp sugar

Beat the egg whites until just frothy. Mix into cream and bring to a boil slowly, stirring continuously. Simmer for about five more minutes, stirring continuously. Add the honey, the salt. Keep stirring. Then pour through a strainer.  Add the rest of the milk and the sugar and then beat it for a couple of minutes. Allow to cool. You know something you would be better buying a tin of custard, a tin opener. I’m sure Creme Custarde is what it should have said and  it gives you more time with the mead you see…..

Extract.

“Gentle.” His voice rumbled so close to Malice’s spine, it stiffened. “I thought I told you to go indoors?”

“But you also told me she’s got a handmaiden, Drottin. She won’t want me. Isn’t there something else I can do? Plough the fields? Build walls? Or cook…”

“Gentle…”

The huffed breath didn’t just say no. It said if she didn’t shut up she wouldn’t be anything. How was that? The man was made of ice. And it was hardening?

“And take Mother Bede with you, till I decide what to do with her.”

“But—”

“Sir, I can plough.” Malice couldn’t. Only think what it would do to her hands. Only think what it would do to her back. Only think of that moment when he held her on the Raven more. What if she liked it? Being his bed slave? What if she didn’t want to go home? What if Snotra set about her with the meat mallet?

Have yourself a merry pirates yule-tide

Tags

Christmas on a pirate ship, Erotic Romance, Pirates, recipes, The Lady Fury Cocktail, The Unraveling of Lady Fury

 

 

 

 

 

 

Okay, dudes, the fact is you didn’t just jump the gun, you frog-leaped the whole battery. You never waited to see what was going to come out Vassily’s gun.

No. But now we got a diplomatic hamster incident. SO, what we are going to do today is continue with the character Yuletide blogs, welcoming my heroine, Lady Fury of the Unraveling of Lady Fury.

With her special Fury cocktail.

Between now and New Year we are also going to be welcoming my new heroine, Lady Malice.

Lady Fury. Well, that would be telling. Pirates, of course, are men who fear nothing, but it might surprise you to know there is a history of pirates celebrating Christmas….

 

 

But, of course…..

Of course that story is from the golden age of piracy but still, in general, the pirates  have a day off from everything.

But of course. I won’t say anything about the kind of hit Taliano is but he did get new teeth in his stocking–whether he wears them is another matter…………..

Seriously, Flint and I had a lovely day, although since he stole all the presents for me and the children, whether we have many more, I cannot say.

How very kind.

Goodness! For that I can blow you a kiss.