Get Ready For Spark

I just want to take a moment to Congratulate my friend and author S. L. Scott on her Cover Release for her Next Standalone Romance “Spark” coming to you on 2-22-18. Don’t forget to check out more of her works; she has something for everyone.  Karen
SPARK by @s.l.scott
Genre: Standalone Contemporary Romance
Release Date: February 22, 2018
Cover Design: RBA Designs
Goodreads: 🔥 Add to your GR:
One break is all The Crow Brothers need and we’re about to get it.
Johnny Outlaw, rock legend and lead singer of The Resistance, is here to watch us play.
But he’s not the only familiar face in the crowd—killer little body, heart-shaped face, and
drop-dead gorgeous.
Hannah Nichols sitting at the bar makes it hard to concentrate, sparks already
reigniting. The beauty was never a groupie and tonight she’s not here to catch our show.
She came to drop a bomb. “You have a son.”
What is it about musicians? Why are they so damn sexy?
My heart was Jet Crow’s the moment he opened his sexy mouth and sang that first
song. One stolen night with that man would never be enough, but I’m not here to fall into
his bed. Again. I’m here to fight for custody of a son he’s never known.
There’s just one problem. Those sparks between us have become flames. If we’re not
careful we’re both going to get burned.
#spark #wildflower #fire #crow #Jet #Hannah #love #romance #book #fallinginlove
#romance #books #music #rock #band #rockstar #rockstarromance #atx #LA
#musicscene #vibe

🔥 Add to your GR:

Easter Letter from My Mom

Words by; Peggy J Komarinski

I want to say Happy Easter to all my dear Family and friends.

Easter was always a very special day for our family, traditions passed down from my Ukrainian inlaws Ditto and Bubba(Frank and Anna)

Blessings of the Easter Basket on Holy Saturday, basket was filled with paska, ham, eggs, kelbassa, horseradish, cheeses and twic; all to be shared for breakfast. First thing Easter Morning we attended mass everyone in their new easter outfits then home for a picture, that became a story in itself, lets just say the camera may not of survived one year.

Before the Children could search and get to enjoy their Easter baskets, it was important that your first bite of food was blessed. We would gather in a circle and start with a prayer led by their Father and my husband Dan. Then with a platter of blessed eggs with horseradish and vinegar, Dan would go to each child and say in Ukrainian “Christ is Risen”(Khrystos Voskres) and they would answer back in Ukrainian “Indeed Christ is Risen” (diysno khrystos voskres) this proved to be challenging for the children to say, until their beloved uncle Mike told them to say instead “Eat The Grass” this became a family joke. Then the children ate the piece of blessed egg with the horseradish and vinegar, and you could always hear one of them say not to much horseradish dad. Then we would enjoy a special day of food and togetherness with family and friends.

This was Dan’s favorite holiday and he loved to share and pass down these traditions and instill the importance of love for family and friends. Dan left us three years ago to be with family in heaven; you can feel his spirit with us on this day and every day.

Till this year I have been blessed to spend and celebrate Easter with my children, grand children and great grand childen and carry on these beautiful traditions, while remembering and carry in our hearts the ones who have gone before us.

The situation of the Pandemic is keeping us all apart physically but I know we are together in spirit. I know in my heart this will pass and we will not need to distance ourselves from each other.

I would like to wish all my family and friends a Blessed Easter

Blessings and Love to all, Peggy ( AKA Mom, Gram and Gigi)

P.S. and Eat The Grass

PaperBack Writers: all we need is love:

I am so excited to share with everyone the Cover for the upcoming anthology Paperback Writers, original stories inspired by the music of The Beatles, coming to you June 11, 2019. All proceeds will benefit the world Literacy Foundation, a global non-profit organization working to ensure that every young individual regardless of geographic location has the opportunity to acquire literacy and reading skills to reach their full potential.

Title: Paperback Writers Anthology

Author: featuring Jennifer Locklear

Genre: Stories include a mixture of Contemporary Romance, Romantic Comedy, Fantasy, Contemporary Fantasy, Dramatic Romance, Romantic Suspense, and Sweet Contemporary Romance

Release Day:June 11, 2019

Cover Designer: Jada D’Lee Designs

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Jennifer Locklear writes the “hauntingly emotional” Constellation series, which was selected as a Best Book of 2016 by Agents of Romance, Smokin’ Hot Reads Book Blog and AC Squared Book Blog. Her love stories are “equal parts wildly erotic and heartbreakingly angsty” (Agents of Romance).

Follow Jennifer on BookBub to receive notices about her new releases and sales, and join her mailing list at for monthly newsletters.

The second book of the Constellation series, CHAOS, was released on May 17, 2018.

Jennifer lives in the Pacific Northwest region of the United States. She married her high school sweetheart, Morgan, in 1995. She is the mother of two children, a son and daughter. Prior to publishing her first novel, she was a contributing reviewer for the Bookish Temptations book blog. She is also a founding moderator of Argyle Empire, an approved fan site for author New York Times and International Best Selling Author, Sylvain Reynard.

Represented by Stephanie Phillips of SBR Media.




Twitter: | @MJLocklear

IG: | @locklear.books


Amazon Author Page:



Personal Facebook Group:

Romance Retreat Goodreads Group (Moderator/Featured Author):

Stargazers Squad Goodreads Group:

A Force of Nature…..3/31/2019

Happy cover reveal to S.L Scott
Get ready for the

Force of Nature
Author: S.L. Scott
Genre: Standalone Romantic Suspense
Release Date: March 31st
Cover Design: RBA Designs

Winter Nobleman is complicated. To say the least.
It was supposed to be simple. Go to Paris, find a client’s daughter, and close a multi-million-
dollar deal. Easy. Then I meet her. Stormy blue eyes, quick wit, and the secrets she keeps on the
tip of her tongue make me forget my mission for a moment, or six, and why I’m in Paris in the
first place—to bring her home.
Distracted by her beauty, I fail to notice the others lurking with missions of their own.
Bennett Everest is the twist I never saw coming. Talk about perfect timing.
He steals my breath the first time I see him and breathes hope back into my heart. He’s a giant
in my eyes, a king among men with patience and love to share in spades. Six foot three.
Whiskey-colored eyes. Solid gold on the inside.
Despite the dirty deeds of my past, he sees the person I am meant to be and not the person I
have become.
If the lies don’t kill us, will the truth set us free?

Force of Nature EXCERPT
The pale color of the lace highlights a sheen as if the sun kissed her skin, and I can’t stop myself.
“Fuck, you’re beautiful.” The smile I receive in return is magnificent. Her surprise at my
compliment shocks me, though.
A whispered, “You’re so hot,” leaves her lips. Her hands on my sides urge me back on top, so I
move, kissing her again and appreciating the taste of her mouth, her skin, and the way she
moves under me. Her body begs for more, and I start to memorize what makes her moan.
A kiss to the lips.
The spot behind her ear.
My hands on her waist.
Fingertips dipping under the lace and teasing.
Her breasts are firm and a good handful. I’d venture to guess a cup size, but it doesn’t matter.
The thought races through my veins, and I start to digest it. The size of a woman’s tits has always
been something I catalogued for entertainment, out of curiosity, and to engage my brain and not
just my body. It’s the same as every woman staring below the abs I work so hard to maintain to

check out what the good Lord gave me.
But with Winter, it’s different.
Like our time together, this just feels good. She feels good. With her, it’s not a race to the finish.
She’s savoring my kisses to her neck and taking the time to kiss mine. She doesn’t want a quick
fuck before she ducks to catch a cab home. No, this is different.
I don’t want this feeling to end although I don’t think I can wait much longer before I explode. I
ache to be inside her, so I whisper against the round of her breasts, “Do you want to—”
“Yes. God, yes. Please.”
Lifting my head up to see her face, I smile. “I like you begging for me.”
“I’d like you between my legs.”
“I thought that’s what we were talking about?”
“Your mouth first.”
“First, huh?” She drives me fucking wild. As if I couldn’t get harder, she opens that sexy mouth
of hers and makes a request. Confidence is a turn-on. “I can arrange that.” I slip under the
covers and tug her legs until she’s flat on her back.
Through laughter, she says, “You’re so bad, Bennett.”
“But I’ll make you feel so good.”

ABOUT S.L. SCOTTLiving in the capital of Texas with her family, Scott loves traveling and avocados, beaches, andcooking with her kids. She’s obsessed with epic romances and loves a good plot twist. Herfavorite color is blue, but she likens it more toward the sky than the emotion. Her home is filledwith the welcoming symbol of the pineapple and finds surfing a challenge though she likes tothink she’s a pro. AUTHOR LINKSWebsite: Amazon: Newsletter: Instagram: Twitter: Goodreads: Bookbub:

Book + Main Bites:
S.L. Scott’s Facebook Reader Group:
S.L. Scott Goodreads Reader Group:

Bad Rep or Just a Royal Flush

Happy Book Birthday to S.L. Scott on her new release “Bad Reputation”  My 5 Star Review:   The Everest Brothers are back together and It’s Hutton’s turn for his world to be turned upside down one night out with his best friend Gear; Hutton decides to go for the girl with the frumpy costume.  Gear and Ally’s her best friend Margie are both in shock when Hutton and Ally leave them both behind.   Fast forward Hutton feels a deep connection and wants this to be more than just casual with Ally.  Hutton takes Ethan and Gear to downtown Austin to see Jet Crow and his brother play; but he also hoping to see Ally since she stood him up the month before.   Hutton is ready to tell Ally he’s willing to take their relationship to the next level; but she surprises him with this is their last night and she must leave forever and he cannot question why.     After waking up without her the next morning he meets with Ethan to tell him that he will join him in New York, while walking to breakfast they notice a motorcade of black SUV coming to a halt on the street and they hear she’s on the move; Hutton see a very prim and proper Ally come running toward him she grabs his face and kisses; tells him she never meant to hurt him, even though she loves him; she must leave.   Then he hear Princess Arabelle we must leave now.  Hutton is stunned and heart broken the woman he loves is not only gone but she had another life.  Will Ally (Arabelle) be the one who gets away or will Hutton with the push of his brothers go after her and win her back.  This Story has a lots of twists and turns and will leave you surprised who has the so called Bad Reputation.  

This SECOND CHANCE ROYAL STANDALONE Romance by New York Times Bestselling Author,S.L. Scott, will have you feeling like the Queen of your own fairy tale.One-click this new romance and fall in love while reading.

Read for FREE on Kindle Unlimited

You won’t go wrong with this delicious tale from S.L. Scott. Her take on royal romance is truly unique and divine!” ~Author Adriana Locke





Being bad never felt so good.

I fell for Ally the moment I saw her. Who doesn’t like a confident, intelligent woman with curves I could spend days exploring?

Who am I kidding?

I have.

Many times.

Our story ended abruptly when she left like we weren’t meant to be. We are. So I’m calling her bluff. That’s how I ended up thousands of miles from home, standing next to a man who claims to be her fiancé.

Being good has never felt so bad.

When it comes to a successful man with an incredible body and biteable jaw aka Hutton . . . let’s just say willpower is not my strong suit.

Need more?

Try bad-boy American.

You’re welcome.

Embracing my newfound good girl status, I do the right thing and start my reign. My desires no longer matter. The monarchy, the people, and my country do. There is no place for love in this new life.

But I never expected to see him again, much less standing next to my royally appointed soon-to-be fiancé.

As if that didn’t complicate things, the man Ionce told I love you to is wearing a perfectly tailored tuxedo and my favoritesmirk. I straighten my crown and adjust my dress, realizing this good girlnever stood a chance. I’ll take the bad reputation if I get him.



Living in the capital of Texas with her family, Scott loves traveling and avocados, beaches, and cooking with her kids. She’s obsessed with epic romances and loves a good plot twist. Her favorite color is blue, but she likens it more toward the sky than the emotion. Her home is filled with the welcoming symbol of the pineapple and finds surfing a challenge though she likes to think she’s a pro.

Book + Main Bites:
S.L. Scott’s Facebook Reader Group:
S.L. Scott Goodreads Reader Group:

Birthday Surprise & a real first date; interrupted by haunting’s from the past: Chapter 23 this post is inspired by the Gabriel’s Inferno Trilogy by Sylvain Reynard.

I couldn’t let this very important chapter go by without a posting,  I did some research and visited Scaramouche and Patisseri La Cigogne online.  I’ve included a recipe for two version of Julia’s signature The Flirtini and a personal version of the pasta dish I picked for the birthday dinner.   I hope you will enjoy this post as much as i have enjoyed writing it. I will include the address for both places so like me you can put them on your bucket list when you decide to Visit Toronto.

Illio by the talented Victoria: @RufflsNRst8nts,,,

The Surprise Invitation:
Happy Birthday, Darling. Please do me the honor of gracing me with your presence at the Royal Ontario Museum this Saturday evening at six o’clock. Meet me at the Bloor Street entrance. I shall be wearing the suit and tie and the incredibly wide smile as you walk through the door. I look forward to the pleasure of your company with great anticipation. Yours with affection and deepest longing, Gabriel

Julia’s Drink request at the museum; this request made Gabriel raise an eyebrow in amusement and he chose to drink Tonic with lime for he has a special bottle of wine waiting for them at his apartment. 

The Flirtini

2 oz. Brute champagne  or  Raspberry Juice

4 1/2 oz. of pineapple juice

1 1/2 oz of Vanilla Vodka or  Raspberry 

In a cocktail shaker with ice, pour in your Vodka of choice and pineapple juice cover and shake( sing to yourself row row row your boat) once you are done with the song  strain into a chilled martini glass and top with either brute champagne or raspberry juice and garnish with pineapple or a maraschino cherry.   Cheers and Enjoy.

My take on Chapter 23: 

I found this chapter really heart wrenching for Julia and Gabriel filled with happiness that is overshadowed by heart ache and regrets caused by a ghost from the past.  But, in the end, they both find hope and blind faith working toward a future together.

Below you will find pictures of what I think Gabriel had waiting for Julia for Dinner from Scaramouche  Restaurant  Pasta Bar & Grill.   When doing research I looked up Scaramouche Menu and found something that should be highlighted ” Bread and Hummus for Two or Bread Service for Two at the Restaurant both have a small Charge of CA 3; “This small charge for bread will help us to reduce significant waste and half the proceeds will be donated to Community Food Centres Cananda.”   

Julia’s Birthday Dinner:  

Prairie Boy Organic Country white/with Stirling Creamery Butter with Sea Salt

Romaine Hearts: Caesar dressing/Parmesan/toasted bread crumbs

Peppercorn Fettucine: Beef tenderloin/oyster mushrooms/Madeira/cream/pine nuts/gruyere herb crust.

Peppercorn Fettuccine: Beef tenderloin/oyster mushrooms/Maderia/Cream/pine nuts gruyere herb crust.
The Pasta Bar & Grill
One Benvenuto Place, Toronto ON, M4V2L1

Fettuccine with beef tenderloin in a mushroom Madeira cream sauce           by Karen Komarinski, cc


1 6 oz beef tenderloin steak; room temperature seasoned on both sides with salt and cracked black peppercorns.

4 oz Fettuccine  cooked according to package directions.

2 Tbsp of  Extra Virgin Olive oil

1 large shallot minced                    1 minced clove of garlic

1 can green peppercorns drained   1/2 tsp chopped fresh thyme or 3/4 dried

1/2 lb of sliced oyster mushrooms or baby portobello mushrooms

1/3 cup of Madeira wine           1/2 cup low sodium beef broth   

4 oz pasta water    1/2 cup heavy whipping cream  1 Tbsp cold butter 

2 Tbsp pine nuts   4 oz of coarsely grated Gruyere   5 oz Italian bread crumbs  2 tsp of cracked black pepper (optional)

In a small skillet over medium heat add your pine nuts and Italian bread crumbs move around and cook until light brown; just be careful; pine nuts can burn quickly.  Remove from heat and pour into a heat proof bowl  and stir in your  Gruyere, cracked black pepper and set aside. (this is your topping for your pasta)

Put a large pot of water on salted like the sea to cook your Fettuccine  

In a large skillet heat over medium heat add a half of your olive oil and pan sear your steak 4-5 minutes on both sides remove from pan set on a cutting board tent with foil and let rest.

next add your remaining Tbsp of olive oil to your skillet, add shallots cook until translucent, add mushrooms and garlic, cook until liquid from the mushrooms evaporates.   Now add your Madeira deglaze your pan getting all the bits off the bottom of the pan, add the beef broth and simmer.

Now slice the rested steak into 1/2 inch piece its now ready to be added back into the sauce.   whisk in your heavy cream and your cold butter, once incorporated add the steak back into the sauce toss and then add the Fettuccine drizzle the pasta with 4 oz of pasta water toss until coated with your cream sauce.   Pasta can be plated individually or served family style and topped with pine nut Gruyere breadcrumb crumble.   

Grand Mariner chocolate cake 
Patisserie La Cigogne
1626 Bayview Ave
Toronto, ON M4G
3B7, Canada
+1 416-487-1234

When I saw this beautiful cake on Patisserie La Cigogne web-sight, I looked for a French online baking class to learn how to construct this fabulous looking mouse cake.  I’ve taken the class and hope to master this soon and share with you soon. You never know I maybe brave and do a video share.

Thank you for reading. I hope you are enjoying the blog post and are taking part of the read along found on Facebook at the SR’s Fox Den.   Please let me know if you try the flirtini or my version of the Fettuccine dish.

I would greatly appreciate if you would give my blog a follow and a post a like.  Thank you! KK

Please check out my partner in this project Effie Kammenou Speyer and follow her blog at

The war of words,the hope of forgiveness; a peace offering with Chocolate Cake: Chapter 16 Gabriel’s inferno by Sylvain Reynard.

“Mmmmmm. You know the act of feeding someone is the ultimate act of care and affection….sharing yourself with someone else through food” Gabriel Emerson to Julia.

Illio by the talented Victoria: @RufflsNRst8nts,,;

My take on chapter 16 in a nutshell.

After the explosion between Gabriel and Julia during the Dante seminar, Julia finds herself going home with Gabriel for food and a conversation.  Julia is still raw from what transpired between her and Gabriel after she saved him from the Gollum. Gabriel is seeking redemption and forgiveness from Julia so they can move forward building a life together; Julia is wanting a future with Gabriel but is bracing herself for more hurt and disappointment.  

The Professor knows Julia has not eaten, so he is prepared to cook dinner for both of them. His plan is to keep the conversation going so Julia stays and they can have the heavy conversation in the morning. He hopes to earn Julia’ trust to  never be parted again.

Today, inspired in this scene and Gabriel’s cooking skills, I’ll be sharing with you the pasta dish The Professor prepared for dinner; along with my Chocolate cake.      

“If I am the darkness, then you are the stars” Gabriel to Julia

Spaghetti con limone with capers and tiger shrimp
by Karen Komarinski

Ingredient for 2-3
oz of thin spaghetti; linguine can be used
3 tablespoons extra virgin olive oil
1 lb tiger shrimp peeled and deveined 
1 shallot minced
2 cloves of garlic minced
1 large lemon zested and then juiced
1/4 cup of white wine (dry and something you would drink)
2 tablespoons of capers with the brine
4 oz of the pasta water
1/4 teaspoon red pepper flakes
1/2 cup of freshly shredded Parmesan (Grana Padano)
dash of kosher salt and fresh cracked black pepper
take a mixture of  fresh thyme, oregano, basil and parsley
rough chop and sprinkle over finished dish.
(dried herbs can be used if needed)

Steps to make
1) Bring a large pot of water salted like the sea to a boil.  Add the pasta to
the boiling water and cook according to the package directions or until al dente. 
Don’t forget to reserve 4 oz of the pasta water
2) While your pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet
over medium heat.  Add your shrimp in a single layer and sprinkle
with salt and black pepper.
3) Cook for 2 minutes, turn the shrimp over, add the remaining tablespoon of oil
minced garlic, minced shallots and red pepper flakes.  Stir constantly for 1- 2 minutes.
Add your lemon zest and white wine to the shrimp.  Stir and let wine reduce slightly.
Add lemon juice, capers, pasta water and your drained pasta; toss until coated.
Now this can be plated as individual servings or served family style.  To finish
the dish top with Parmesan cheese, fresh herbs and a drizzle of Olive oil.
personal note: this was a favorite dish of my dad’s, his other favorite was linguine and clam sauce.  I have not made either since his passing in 2017.

Espresso Roma
“A few minutes later, he brought her an espresso served with a small twist of lemon rind. Julia was surprised. It was difficult to imagine him zesting his own lemons, but nevertheless, there it was-perfect and fresh lemon rind. “Thank you Gabriel.
Espresso Roma is my favorite”

“A few minutes later, Gabriel returned with a single piece of chocolate cake and one fork.”

Triple Chocolate Stout Cake with Jameson Ganache
by  Karen Komarinski

2 cups of Guinness Extra Stout
2 cups of unsalted butter
1 tablespoon of instant Espresso Powder (optional)
4 cups of King Arthur Cake Flour
4 cups of organic Cain Sugar
1 tablespoon of baking Soda
1 1/2 teaspoon of salt
4 large eggs room temperature
1 1/3 cup of Sour Cream

2 cups of Heavy Whipping Cream
1 tablespoon Jameson Irish Whisky
1/2 # of bittersweet chocolate chopped
1/2 # of semi sweet chocolate chopped


For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.   Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. 
 Divide batter equally among prepared pans.   Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat.   Add chopped chocolate, Jameson and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.  Note: once the chocolate is cool and spreadable, I will fluff it with a hand mixer.

Place 1 cake layer on plate. Spread 2/3 cup icing over.   Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Easy Version for the cake
Use  Duncan Hines Triple Chocolate cake mix
Replace the liquid with Guinness Extra Stout
add 1 Tablespoon instant Espresso Powder
for the Oil you will use Cold press Safflower oil
make sure your eggs are room temp
mix and bake per direction on the box

Icing is the same as above.

I hope you have enjoyed my post and recipes.  Please do not hesitate to contact me if you have any questions.   Thank you for your support and follows!  Cheers KK

Please check out my partner in this project Blog and follow  Effie Kammenou Speyer  at

Library Carrel, Rabbits, & Pizza oh my: Chapter 12 this post is inspired by The Gabriel’s Inferno Trilogy by Sylvain Reynard.

Chapter 12 is one of my favorites in Gabriel’s Inferno. It is the first time that Gabriel and Julia realize they are in deep; there is no turning back.  They have been both caught daydreaming about each other, but none of them call the other out. They just act as if nothing has happened.

One of my most-liked moments in the chapter was when I first caught our celebrated author’s dry sense of humor. I knew it was going to be quite an adventure the moment Sylvain Reynard sneaks into a quick ode to Monty Python.   How lucky can I be finding a story that is about a Professor who is a Dante specialist and knows Monty Python’s Holy grail?

I studied Dante in College back in 1985-1986.   One of my favorite interactions between the Professor and Julia is found in this quote:

May I?” He gestured the the briefcase, but made no move as he waited for her permission.  Hesitantly, she pulled the stuffed toy out of the briefcase and handed it to him, biting her lip in embarrassment.

clearly Miss Mitchell has a bunny fetish.

Gabriel held the toy rabbit between his thumb and forefinger, gazing at it curiously as if he didn’t know what is was. Or as if in a fit a temper, it might decide to emulate the behavior of the famous rabbit in Monty Python and the Holy Grail and go right for his throat.  Gabriel placed a hand to his neck as a precaution and resisted the sudden and overwhelming urge to say Ni.  

Gabriel has a feeling Miss Mitchell has not eaten dinner, which is not acceptable, so he invites her out to share a Neapolitan Pizza and his favorite beverage Chimay Premiere.  I personally like them both. The first time I enjoyed a Neapolitan style pizza was in Italy in 1989 while our choir tour was on the Isle of Capri and I dreamed of it ever since.  I tried the Chimay when I was out with friends and our host purchased a bottle for the table. It was then when I started my journey exploring specialty and micro brews. Hence, years later, while reading Gabriel’s Inferno, I was thrilled when I read about the beer I tasted once. Yes, I am a food and book nerd.

I’m going to share with you that you can make a Neapolitan style pizza at home with out a special pizza oven (I would be over moon to have a brick pizza oven)  but all you need is a gas oven, a peel and a pizza stone.

Margherita Pizza 
Gabriel’s beverage choice with Neapolitan style pizza

The first time you make this Recipe give yourself 2 days, that is going to give you the best pizza dough and you wont feel so over whelmed,  have fun.

Dough Ingredients:

4 cups of  “00” Flour;  or bread flour;  you will need extra for dusting.

2 teaspoon of kosher salt           1 teaspoon Active dry yeast

1 1/2 cup room temp water: when i was in Italy I was told that the mineral water made the pizza crust special; so I use no gas Pellegrino water or I will measure out what I need and let it go flat.

Olive oil for coating the container that the dough is placed in to raise.

SAUCE:        1  (14 oz ) can of whole peeled Italian tomatoes (San Marzano)

TOPPINGS:       12 oz fresh buffalo mozzarella or fresh cows milk mozzarella cut into 1/4 inch slices or tear into small chunks.

A bunch of Basil leaves

4 tablespoons of extra virgin olive oil.

Putting it all together:

Make the Dough

dough ball
  1. Gather the ingredients.
  2. Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
  3. Add water and mix to combine.
  4. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.
  1. Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.
  2. When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.
  3. Coat four small containers or bowls with nonstick cooking spray or olive oil.
  4. With floured hands, form each section into a ball.
  5. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
  6. Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

Make the Sauce

  1. Gather the ingredients.
  2. Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
  3. Heat oven to at least 475 F,  higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.

Assemble the Pizzas

flattening the dough
  1. Gather the ingredients.
  2. Onto a well-floured surface, stretch out each ball of dough into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
  3. Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
  4. Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.
  5. Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.
  1. Transfer pizza from peel to the hot stone.
  2. Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.
  3. Repeat with remaining dough balls and ingredients.
  4. Note:  You can top your pizza with mushrooms, thinly sliced pepperoni, dry salami, artichoke hearts or olives, Just want to be light and flavorful.
  5. Also you can either par bake shells or freeze dough balls and be ready for pizza night.

 I hope you have fun and be brave and make pizza.  Cheers and as always feel free to contact me with any questions or recipe request.  

Please check out my partner in this project Blog and follow  Effie Kammenou Speyer  at

“Couscous is very Nutritious” this post inspired by The Gabriel’s Inferno Trilogy by Sylvain Reynard.

Julia is having a flash back from when Gabriel first visited her apartment and asked what she prepares for herself to eat in her deplorable hobbit hole, Let’s just say he did not share her views on how nutritional Couscous could be. In the Illio below is from chapter 6 Rachel was going to make it as a side for dinner in Gabriel’s Apartment.

img_5127Illio by the talented Victoria: @RufflsNRst8nts,,;


Chapter 4 Gabriel’s Inferno

In this passage Gabriel is trying to find out how Julia manages in such a horrible place, and how she manages to feed herself in a place that does not even have a proper Kitchen.   Their Conversation: Page 30 Gabriel; “This is a terrible place to live-there isn’t even a proper kitchen.  What do you eat here?” Julia;  “I eat lots of vegetables. I can make soup and couscous on the hot plate.  Couscous is very nutritious.”  “Her voice shook a little, but she tried to sound cheerful.  Gabriel; ” You can’t live on that kind of rubbish-a dog is better fed!”  Julia ducked her head and blushed deeply, suddenly blinking back tears.  The Professor looked at her for a moment, then finally saw her.  As he regarded the tortured expression that marred her lovely features, he slowly began to realize that he, Professor Gabriel O. Emerson, was a self-absorbed bastard.


Moroccan Style Couscous Bowls by Karen Komarinski


1 cup yellow couscous

1 15.5 can of chick peas drained and rinsed

1 Medium yellow onion small dice

2 oz of  Chopped Kale or Spinach

2 cloves of Garlic minced

1 inch piece of ginger grated

1/2 lb of cocktail tomatoes quartered

1 15 oz can of crushed San Marzano tomatoes

1 cup of Chicken Broth

1 Tablespoon of RAS EL Hanout


Salt & Pepper to taste

3 Tablespoon Golden Raisins


3 Tablespoon of Kalamata Olives chopped.

3 oz  Feta cheese ( If you are making 2 entree servings then split the cheese between them)

2 soft boiled eggs




In a large (nonstick) or a good Stainless steel skillet; heat on medium high and drizzle with Extra Virgin Olive oil ( about a tablespoon) once hot add your diced onion and quartered tomatoes, season with salt and pepper cook stir occasionally pressing on tomatoes 2-3 minutes.  Add your chopped Garlic, ginger, and spiced blend stir and cook for about a minute now add kale or spinach and Zucchini cook 2 minutes. Then add crushed tomatoes, and chick peas stir and taste, reason with salt and pepper if needed. Cook 4-5 minutes until thickened slightly.



Bring a cup of Chicken broth to a boil, add couscous stir cover with lid and shut off the heat and let stand for 6-8 minutes  Fluff with fork; now add your olives, white Raisins and Drizzle a 5 count of extra virgin olive oil.  Now assemble, couscous, Vegetable sauce, egg, and sprinkle with Feta cheese.  Enjoy


Notes:  This can be served as 2 individual entrees or plated on a platter and served as a side dish.  If you are going to serve this family side dish I would soft boil a half dozen eggs chop them and sprinkle over top or poach them place on top and let who ever wants an egg take on.


Sharing a memory:   The Summer of 2001 I went with my sisters family on their family trip to Disney World.  They have 3 boys and 3 girls and the oldest Carl was going into his second year of college youngest Dani was 3 and was ready to meet all the princesses. My purpose was to chaperone and go on rides with the older children who were in middle school and high school.  Barbara, Peter, Andy, and their friends came to me and they wanted to go Morocco in Epcot and have lunch.  I agreed and said I would pay for lunch but they all had to agree that no-one would order a cheeseburger, chicken fingers we were all going to try something new.  It was important for everyone to look at the posted menu before making reservations; and the first person to agree was Peter who was a very plain eater.  I was thrilled that he said he would try.    We had an amazing waiter who was a college student from Morocco, he talked to the kids about his history, traditions and explained all the dishes.  I had a private conversation with our waiter explaining the deal I made with the kids and what suggestions he had for Peter, because i wanted this to be a fun experience for everyone.  I still can hear Peter asking our waiter Couscous, what is Couscous??  It was decided Peter ordered the Baked Chicken with couscous sauce on the side; waiter looked at me and said it will be dry, I said please ask the kitchen  if they could just put butter and olive oil on the couscous and put the all the vegetable in a bowl.  Then I told Peter if he took one bite of the chicken and plain couscous and did not like it I would eat it and he could order a plain cheeseburger.  He loved it, I ate the vegetables like soup with bread.   We had such a fun time and the kids even got a lesson in Belly Dancing and then they brought a special dessert for every one at the table.   Peter even got up and danced which was special for he was a quiet sweet kid with a dry sense of humor and gave great hugs.   When the bill arrived I looked at it and it said paid; The deal I made with the kids was told to the Chef and manager, they were touched.   I was embarrassed and cried that they thought I did something special.  I was just trying to be a good and fun aunt; so what I going to use to pay for the meal was left as a tip.   At the time we had no cell phones that took pictures so the memories are kept close to my heart.   “Peter left this world on November 14, 2014 he was 28, he was a talented woodworker, kind, funny and loving person that gave the best crushing hugs. 

 The family picture was taken several years after the trip to Disney,  Everyone is grown up and Dani is in her second year of College.

Thank you for stopping in for a look; hope you’ve enjoyed this post and recipe.  If you have any questions please do not hesitate to ask me and remember have fun and make the recipe yours.  Don’t forget to check out and follow Effie Kammenou  blog at    Cheers KK






Books and Food go hand and hand; this post inspired by The Gabriel’s Inferno Trilogy by Sylvain Reynard.

“My thoughts and why we are here”

Books can take us to wonderful places, introduce us to new cuisine and experiences without leaving the comfort of our home.  As a young child being shy and a bit of an introvert books and their characters where very important to me, if I was not reading or doing chores on the farm you could find me in the Kitchen watching my moms every move.   I not only would help my mom bake and cook but I would find myself asking questions about food and recipes of her childhood and of my dad’s; see my dad’s parents both came to america from the Ukraine and while my moms grandparents were Pennsylvania Dutch, and just recently my aunt pat found that they have Welsh, Irish and Scottish in their DNA which explains a lot to my attraction to those cultures.  Growing up I always felt comfortable in the Kitchen and was never afraid to put ideas together or to try a recipe or recreate a meal from a book or magazine. I’m excited to announce I’ve been asked to be apart of a book reading to introduce new readers to the Gabriel Series and prepare both new and old readers for its debut on Passionflix, filming starting in 2019.  I’ll be recreating dinners and recipes shared by the Characters along with author and fellow blogger Effie Kammenou; this idea was the brainchild of MJ Emerson she introduced us and proposed this Idea to Author Sylvain Reynard and his Publicist  Nina Bocci.   I hope you join in on the fun seek out all talented people highlighted above.  Most of all I hope I inspire you to Cook, read, try new experience and most of all spread kindness.  Cheers KK

The Steak dinner at  Harbour Sixty 60 Harbour Street Toronto, ON M5J 1B7

img_4796 Illio by the talented Victoria: @RufflsNRst8nts,,;

                                             Chapter 4 pages 31-37

Synopsis: Gabriel and Julia get off on the wrong foot and the professor takes the struggling grad student out for a proper meal.

I Visited Harbour Sixty online first to check out if they had any pictures and to look at their Menu; not only is going to Toronto Canada on my bucket list but as a Chef would love to go there to dine.  I’m most excited about mastering the proper Pomme Frites; I know you are probably thinking French Fries? Well Pomme Frites are just not Fries and thinking that is a Culinary insult; to the most delicious side dish and the main ingredient in Poutine that also comes from Canada; most people have never had it made properly; it’s another dish that is more than just fries covered in gravy and cheese curds.   Below you will find pictures of the recreated meal then the recipes will follow with step by step pictures.


Chapter 5:  Page 36  Gabriel to Julia; “Your are invited, Miss Mitchell.” “You are my guest Order what ever you would like, but please order some Meat.”  Gabriel ordered for them both.


After many failed attempts over the years; I decided to search out the best recipe for the Pomme Frites to recreate the steak dinner shared between The Professor and Miss Mitchell.  I went back to school: Rouxbe Online Culinary school.  Before and after each step you will find Pictures from me completing each task.  Don’t get overwhelmed with the process; you just need to be organized and follow the instructions to a tee.

Step 1: Preparing the Potatoes


• 4 large russet potatoes 


To make French fries, it’s best to use high-starch potatoes, such as russet potatoes.

First, peel the potatoes, if desired, and store in cold water. Before cutting each potato, dry it and then cut a bit off one side to prevent it from slipping. Cut the potato into strips about 3/8″ -inch by 3/8″ -inch wide. The potatoes can be cut any size you like. Just make sure they’re evenly cut so they cook at the same rate. You can also use a mandoline to cut the potatoes.

Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.




Step 2: Heating the Oil

• frying oil (grapeseed or peanut) 


To begin, attach a thermometer to a large, heavy-bottomed pot. to ensure an accurate reading, make sure the prong does not touch the bottom of the pot.

Pour enough oil to reach about 2″ -inches high. Heat the oil over medium heat until it reaches between 300º to 325º degrees Fahrenheit or 150° to 170° degrees Celsius.



Step 3: Blanching the Potatoes

Method To blanch the potatoes, first set up a baking tray with paper towels or a clean kitchen cloth. Then gather a spider and make sure the oil is at the correct temperature.

Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they don’t splatter once they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1 1/2 to 2 minutes or just until softened slightly. You might also want to use a timer so you can time each batch. This will ensure that all of the potatoes cook evenly.

When blanching the potatoes, they should not turn golden at all. When they are ready, remove them from the oil and place onto the baking tray. The potatoes should be just cooked through but still have some resistance when you squish them. Continue to blanch the potatoes in batches, making sure the oil has returned to the proper blanching temperature each time before adding more. If the oil is too cold, the potatoes will absorb too much oil and be greasy.

Once all of the potatoes have been blanched, arrange them on the tray so they don’t stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking. Chilling the potatoes allows them to dry and, therefore, brown better once they are returned to the oil for the final cooking.


Note: I timed my blanch for 2 minutes.


Step 4: Cooking & Serving the French Fries

• sea salt, to taste 
• freshly ground black pepper, to taste 



Once the potatoes have completely chilled, heat the oil to 400º degrees Fahrenheit or 200° degrees Celsius. Gather a large, stainless-steel bowl.

When the oil is ready, fry the potatoes for the second time. Place a handful of the potatoes onto the spider and lower into the oil. It can take anywhere from 1 1/2 to 5 minutes, depending on how crunchy you like your fries and how thick they were to begin with. Once crisp and golden, remove them from the oil and place them directly into the bowl. It’s important to season the potatoes while they’re nice and hot to ensure the seasoning sticks. Then give them a toss and serve immediately while you cook the next batch.



Caesar Salad with Rosemary Croutons, Bacon and Shaved Parmesan.  “Fun fact; I used to do a version of this Table side when I was an apprentice at Oakmont Country Club in 1990.”


Putting it all together:

Start with washing 2 Hearts of Romaine and spread out on a towel to dry so it’s ready to tear into pieces.Then take 8 slices of no-nitrate non-GMO thick cut smoked Bacon, cube and place into a cold skillet and cook until crisp and brown; place on a plate with a paper towel to drain.

2) Croutons 1 Rosemary baguette 1′ slice then cube, place in a bowl add a pinch of Kosher or Sea slat, and fresh cracked pepper. Then drizzle with Extra Virgin Olive oil, toss and place on a cookie sheet bake at 400 for 15 minutes or until golden brown.


3) The Cheese: 4 oz of Parmigiano Reggiano,  With a peeler you are going to make Ribbons out of half of the cheese and the remaining half you will grate.


4) Dressing: You will need large wooden salad bowl, add 2 minced garlic cloves, 3 Anchovy Fillets and a pinch of kosher; with a fork smash everything together to create a paste. Now whisk in 1/2 of juiced lemon, 2 tablespoon of Red wine vinegar, 1 tablespoon of Dijon mustard and 1 egg yolk room temperature whisk until smooth.  Next add 1 dash of Worcestershire sauce, begin whisking and slowly drizzle in 1/4 cup of Extra Virgin Olive oil, now add fresh ground pepper and a big pinch to the grated Parmigiano Reggiano stir now you are ready to build your salad.

Just before you are ready to serve, to the bowl add your Romaine Hearts, the half of your cooked bacon, Parmigiano ribbons and croutons, toss to coat everything now garnish the top of your salad with the remaining bacon, cheeses and croutons and serve. ( If you are not a fan of the Anchovies leave them out and increase the  Worcestershire sauce to 3 dashes)


It’s all about the steak!


First you want to put together your compound butter:img_4603

1 stick of Organic butter soften, add 1 table spoon of  Herb De Provence, 1 small minced shallot, pinch of salt and fresh cracked pepper mix and set aside while you cook your steak.

You will need 2 Beef Fillet 1″ thick you want them dry and room temperature, Salt and Pepper

Heat your pan med heat add 2 table spoons of Extra virgin Olive oil when hot place your Fillets seasoned side down and don’t touch them for 3 minutes. while it is cooking season the other side with salt and pepper; after 3 minutes flip and cook for another 2 minutes.  Remove from the heat and let rest for 3 minutes so the juices go back into the meat. Right before service you will top the steak with a nice dollop of your compound butter so it melts into a nice sauce.

*Note when you start cooking fillets your oil for the second fry of the Pommes Frites should be hot and ready to fry; while your fillets are resting before serving you should be finishing your last batch of Pommes Frites.

“The finished Meal”


Gabriel and Julia have enjoyed this at home with a little from a friend.

To organize your steps:

  1. Prepare your Your Potatoes peel cut and place in ice water and put in the refrigerator for at least an hour or over night.  while they are chilling out before the first fry, get your frying station put together.  Wash your Romaine lettuce and set it aside to dry.  Then you will gather the ingredients you will need for your Caesar dressing and compound butter. Make your croutons and cook your bacon.
  2. Rinse your potatoes and dry them, start heating your oil for the blanching of the potatoes. Blanch in batches place on a paper towel lined cookie sheet line them up so they are not touching; cover with a cotton towel place in the refrigerator for an hour,  if you are prepping them for a day ahead once cooled you must cover tightly with plastic wrap.
  3. While your Potatoes are chilling for their second fry; this is when you want to get your fillets on a platter loosely covered with plastic wrap to get them ready to cook. while they are chilling now you can get your Caesar organised.  Gather your dressing ingredients; If you have not done your cheese ribbons and grated the cheese do that now, then tear your lettuce.  Make your dressing and place the bowl in the refrigerator until you are ready to toss.
  4. Pull your Potatoes out of the refrigerator start heating your oil, while it is getting to frying temperature, season your fillets and put your pan on the stove, when you start frying the first batch of Pommes Frites, Start heating your pan to cook your fillets.
  5. By this time your fillets should be resting, finishing the Pommes Frites, you can put the Caesar salad together to toss.  Enjoy!

Bonus Recipe:  Fry Sauce:

1/4 cup of Mayonnaise (Dukes or Hellmans)

2 Tablespoons of Ketchup (Heinz)

1 teaspoon vinegar

1/2 teaspoon of each course ground black pepper & Kosher salt

Mix all together.


I hope you Enjoyed this post and will try these wonderful recipes; please feel free to contact me with any question you may have.

Join in on the fun:


Please check out and follow Blog  Effie Kammenou Speyer  at


Thank you and Cheers KK

Time for Ridge to take flight

Happy Book Birthday to S.L. Scott; Ridge and is the 4th book in the Crow Brothers journey in stardom and love.  If you have not been keep up with the brothers so far; you can now read them one after another.  Get your box of  Kleenex ready.  Karen

ridge teaser


To the world and even to Dave he may only see himself  and his alter ego Ridge just as an honorary Crow and Hannah’s best friend; but the brothers see it differently, he is family!  Ridge begins where Rivers left off, the promise of love and new beginnings.  Rivers and Stella are getting married, Meadow is coming home from her internship in London and Dave aka Ridge is waiting patiently waiting for his love Medow Soleil fellowes.  Both Dave and Medow have demons holding them back from happiness and as a reader your heart breaks for both of them but as the same time yelling at Medow for her to open her eyes and follow her heart, and for Dave to stop being so noble by agreeing to be only friends.   You will just have to read and find out if theses two take the advise of others and make a life together.

I have been paring Recipes and their stories together making platelist, for these rock stars and there spouses I decided to highlight their favorite cocktails when they get together as a family to unwind and share food.

“Drinks for All:

The successful women who support the Crow Brothers, and Resistance are not only best friends but like the guys they are family; so when the guys are out on tour they will get together for cocktails or wine night; so I thought I would share some of their favorite drinks.

MAI TAI “Memories from Hawwaii”




pineapple wedge for garnish.

Recipe for Simple syrup:  Equal Parts water and sugar  3 cups of water to 3 cups of sugar stir and put on medium low heat bring to a boil.  Boil until sugar is dissolved and water is clear.  This will yield 12 oz of syrup and can be split up into three 4 oz glass bottles and you can make 3 different flavored syrups:  for Almond you would add 1 1/2 tsp of pure almond extract to the first bottle then add the syrup leave enough room to put the lid on shake and mix.  Then use your imagination for the other two flavors.  Just like honey store in a cool dry place and if crystallization begins put the bottle in warm water to melt to remove the crystallization.


2. SHAKE WITH ICE AND STRAIN INTO A TALL GLASS. “Note they mixed pitchers of Mai Tai for all to enjoy…





Title: RIDGE
Author: S.L. Scott
Standalone Contemporary Romance
The One didn’t exist.
Then I met Meadow.
The band’s honorary little sister was offlimits. Too late for that. She says we’re “nothing serious,”
but she’s gotten under my skin and I can’t stop thinking about her. And when I touch her, I know
we’re meant to be.
Happy Endings don’t exist.
Not even with Ridge.
My big plans never included falling for a rock star. Too soon for that. He wants to make us a “thing,”
and I can’t deny our chemistry is combustible. His persistence is wearing me down, making his
proposition hard to resist.
If true love only exists in fairy tales, why am I beginnng to believe that Ridge just might be my
happily ever after?
This STANDALONE Second Chance Rock Star Romance by New York Times Bestselling Author,
S.L. Scott, will have you falling in love with Ridge Carson while introducing you to his Sexy as
Sin band mates—Jet, Tulsa, and Rivers Crow.
FREE in Amazon’s Kindle Unlimited Program
Spark Amazon:
Tulsa Amazon:
Rivers Amazon:
Ridge Amazon:
Spark on Goodreads:
Tulsa on Goodreads:
Rivers Goodreads:
Ridge on Goodreads:
**Series Cover Designs: RBA Designs**
Ridge LIVE Teaser 1
Dave “Ridge” Carson
Somewhere between El Paso and Tucson, I found my soul under the bright stars of the
Looking up, I drink her in. Meadow hates when I stare at her, but beauty like hers
is rare. Her chin dips down, and she kisses my cheek, trailing more toward my ear where
she whispers, “You feel so good inside me.”
“You have it all wrong. You make me feel good inside you.” I capture her lips on
the edge of a laugh and kiss her while she continues to rock on top of my lap.
The sound of our bodies, our skin slick against each other becomes part of the
hum of the desert outside the car. A night wind whistles through the cracked open
window as the temperatures continue to fall well after sunset. We couldn’t wait—not for
a hotel or a rest stop. When her hand dipped to my pants and she rubbed over me,
causing my body to react, I pulled over.
Time is our enemy. There’s never enough of it when I’m with her. Every time I’m
with her, I want to drain every ounce of life from the seconds, minutes, few short hours
we get to be with each other.
My gaze rolls over the bottom of her jaw as her head tilts back, her mouth open,
her bare breasts in front of me. I want to hold her still, hold her here, right the fuck here
on top of me.
I run my hands over her body as I make love to the woman who’s become an
addiction of mine. I breathe better, easier when I’m with her. The music of our bodies
together is the only melody I hear. She’s become my friend.
My lover.
My muse.
Lifting up, she eases back down and then lifts again, gripping my shoulders and
digging her nails into my skin. The pain is pleasure when doled out in provocative ways.
“Dave,” she whispers on the end of a purr. No other name has been uttered in pure
ecstasy like the way she says mine.
I hold her by the hips in the back seat of the SUV taking in the full view. “Hey,” I
  • She comes back to me, her eyes open, her soul exposed in such a vulnerable way,
    setting my heart on fire. “Hey.” She smiles, and I hold her still again, wanting this to last
    forever while equally wanting to rush the release.
    A few sips of the wine we’ve been drinking straight from the bottle make her eyes
    sparkle. Caught between want and need, her smile is even until the corners, which curve
    up. It’s a smile that both hurts and heals my heart when it appears. “Don’t leave.”
    Leaning down, she kisses my forehead, my nose, my mouth. With her lips against
    mine, she whispers, “I have to go.”
    I’ve been careful about making plans with her for so long that the words feel
    foreign to me even now when this feels more intimate than any other time before. Every
    time with her is like this—better than the last. “I want you to stay.”
    I fell for the free-spirited beauty long before we left Austin. But like all who are
    meant to soar, she can’t be caged by antiquated notions of romance. Meadow Fellowes
    has been clear about what we are or ever could be—nothing serious. But sometimes,
    when she looks at me, I see more hidden in the emerald pools of her eyes. I understand
    the yearning. She says, “My flight is tomorrow night.”
    We’ve been so good at keeping it casual, but nothing serious means we’re fucking
    because we want to have sex. This isn’t fucking, just like we’re not casual, not to me.
    “Can you change it? Give us another week. Another day. Give us a chance.”
    Leaning down, she kisses me and then sits back up. With her palms on my chest,
    she holds her smile. “I am. By leaving.” Her eyes close, and she starts moving on top of
    me again.
    So I grip her a little tighter, holding her while I can. I meet every one of her
    pushes with a thrust of my own. As she comes back to me, the lids are half-mast, but her
    gaze is fixed on me. She whispers, “Tell me what you’re thinking.”
    “I’m thinking how good this feels. Just us. Alone. In the desert, making love,
    having sex, fucking. All of it. All of you. You feel so good to me. Maybe we should be
    more to each other.”
    “You’re more than you know,” she purrs softly and then leans back as if our
    connection is too much before she starts a slow gyrate. God, she feels amazing. A hand
    rubs over my chest, and this time, my eyes meet hers, coming back from the hazy edge of
    release. “We’re not those people.”
    “What people are those?”
    “The kind of people who make plans.”
    Our bodies glide together as I say, “We’ve made plans before.”
    “Spur-of-the-moment plans. Those don’t count.”
    “They count.” They fucking count. I want to argue, but my mind clouds as our
    bodies move of their own volition. My eyes dip closed, and I swim in the moment,
    buried deep inside her.
    We fall, tipping over that line that keeps us safe and the one that will end us—
    heart, body, and soul. It’s where I prefer to be with her. If only we could stay in this
    place longer than it takes for our breathing to recover.
    My heart calms, and my breathing steadies. Meadow slides down with me still
    inside her and rests her head on my shoulder. Her fingers toy with the hairs on my chest
    before a kiss is placed on my neck. “Six months,” she says. “I’ll be back in six months.”
  • I tighten my arms around her. I don’t care that my body’s too big for this back
    seat or that we’re covered in sweat. All that matters is that I have her in my arms for a
    short time, and I intend to savor every second until she boards that plane
  • Ridge Live Teaser 2
    About S.L. SCOTT            71fm+xxlVKL._UX250_
    Living in the capital of Texas with her family, Scott loves traveling and avocados, beaches, and
    cooking with her kids. She’s obsessed with epic romances and loves a good plot twist. Her
    favorite color is blue, but she likens it more toward the sky than the emotion. Her home is filled
    with the welcoming symbol of the pineapple and finds surfing a challenge though she likes to
    think she’s a pro.
    ~ Text “slscott” to 77948 ~
    S.L. Scott’s Facebook Reader Group:
    S.L. Scott Goodreads Reader Group: