Here is a snippet of my newest book, IF I LOVED YOU, coming out TOMORROW, Dec. 27! It's the first book in a new series called Hollywood Hearts. There will be a new book every other month in this series for the entire next year. I'm very excited and busy writing as fast as I can. I hope you enjoy it. The book is up for pre-order on the Secret Cravings Publishing website.
“Mark Davis. Star quarterback for the Delaware Demons, right?”
“He’s my twin.”
“You don’t look at all alike. Can you toss a football?” A smile curled his lips.
“Like I haven’t heard that one before. I don’t give a damn you’re famous, okay. Can we get that straight? I’m not impressed, not going to grovel at your feet. You’re simply a potential client whose money I may be managing. No more and no less. I’m not going to swoon and ask for an autograph or throw myself at you. Of course, I’ll do my best to take care of your money as if it was my own, but that’s as far as it goes.”
“Way to use your charm on me to win my business.” Chaz leaned forward.
“I don’t need charm; I have brains.” A smug smile crossed Meg’s lips.
“Whoa! Oh, yes…Harvard M.B.A., right? Harvey told me.” Chaz sat back in his chair again.
“Right.” Meg leaned back, too, folding her arms across her chest.
“Yale School of Drama here. So don’t condescend to me. I’m not a ‘dumb’ actor in love with himself. And you’re dressed pretty hot for a financial advisor with only dollars and cents on her mind. Not that I’m objecting. I love eye candy…great rack, too…” He grinned at her then pulled out his cell phone.
“Eye candy? Rack? Did you say rack? Why the nerve! Is that yourcell phone? Turn it off…” She rose up out of her seat.
As a few of you have requested, here's my recipe for yummy clam dip:
1 can of whole baby clams (Do not use the clam pieces, only whole baby clams and they only come in one size can)
1 small tin of anchovies (any brand)
1 brick of cream cheese 16 oz. (can use low fat)
16 oz. sour cream, low or no fat Greek yogurt or sour cream
Pulverize the anchovies in a Cuisineart with the cream cheese until no large pieces of anchovies are left. Add some of the yogurt/sour cream to soften and blend well until smooth. Add the rest of the sour cream/yogurt to the anchovy mixture and blend until well mixed, either in the Cuisineart or in a large bowl by hand. Drain the baby clams and reserve the juice.
Fold in the baby clams with a rubber spatula. Mix with a wooden spoon carefully so as not to break up the clams. Add a healthy squeeze of lemon juice. Taste. Add more lemon juice or some of the clam juice until the flavor blend is exactly to your taste and the concoction is the right consistency for dip. Refrigerate for at least an hour, allowing the flavors to blend into one. Serve with celery, carrots, crackers or whatever.