A few years back my friend Tonya made me start Jeffries' Hellions series. I finally caved after hearing she was an NC author and whew I loved it! Then one evening at a local event I looked down the row of tables and there was Sabrina. And I totally had a fan girl moment. lol Got my picture made and an autograph even. Was so fun! And I've continued to just adore her books. They're fun historicals with sexy heroes and very sassy and bold heroines who just delight. Anywho. I'll let Sabrina take over from here. She's prepared something gigglesnort-worthy for yall today. Check it out then hit those comments and leave her some love! ~anna
Whenever I title a book, I sometimes throw in a few joke titles to keep my agent and editor entertained. Here are my favorites, in a thing I like to call:
The Duke and His Baby Mama
Boinking a Baron
Rogering a Rogue
Royally Screwed
Big Earls Don't Cry
Never Look a Gift Duke in the Mouth
Never Diddle a Duke
Seduced by a Mama’s Boy
To Marry Any Old Tom, Dick, or Harry
Where Angels Fear to Thread (a quilting romance)
The Raunchy Rogue
The Heir and the Whore
Whoring Around with the Marquess
Dicking Around with the Countess
Sticking it to the Manwhore
I could go on and on . . . Do you have any good ones?
Boinking a Baron
Rogering a Rogue
Royally Screwed
Big Earls Don't Cry
Never Look a Gift Duke in the Mouth
Never Diddle a Duke
Seduced by a Mama’s Boy
To Marry Any Old Tom, Dick, or Harry
Where Angels Fear to Thread (a quilting romance)
The Raunchy Rogue
The Heir and the Whore
Whoring Around with the Marquess
Dicking Around with the Countess
Sticking it to the Manwhore
I could go on and on . . . Do you have any good ones?
And a little food...
Okay, I know what you’re thinking. Supposedly nobody likes Brussels sprouts. But I contend that it’s because they’ve had them boiled to death, which is not the best version of them. I’ve converted many a Brussels sprouts hater with this wonderful recipe. I eat these hot or cold. As a snack. For breakfast or late at night. If that doesn’t prove how good they are, I don’t know what does.
1 pound fresh Brussels sprouts (you can do them with frozen, but they’re not nearly as good and you have to adjust the cooking time)1/3 cup olive oil
20 garlic cloves (more, if you’re a fan of garlic)
Salt to taste
Pepper (if you like it) to taste
Preheat the oven to 400 degrees.
Take the Brussels sprouts and halve them so they look like this.
Next, peel and trim the ends off the garlic (I buy peeled garlic to make this easier).
Put all of it in a gallon Ziploc bag with the olive oil and seasonings. Shake well.
Spread out on a cookie sheet, allowing plenty of space between.
Cook for 8 minutes, then stir and turn over and cook for another 8 minutes.
You can do more if you want them really crispy.
Voila, you have delicious Brussels sprouts!
A Christmas gathering. A heated kiss. A hero set on exposing the atrocities of mill owners. An American heroine who owns a mill. Realizing you just kissed the enemy? #Priceless
New York Times bestselling authors Sabrina Jeffries, Karen Hawkins, and Candace Camp, and USA TODAY bestselling author Meredith Duran come together for a sizzling historical romance holiday anthology.
Stunned by the heat of an unexpected kiss on a cold winter’s eve, two strangers from vastly different worlds turn hotheaded principles into burning passion in Sabrina Jeffries’s delightful yuletide story, The Heiress and the Hothead.
In this all-new story collection sparkling with sexy charm and heartwarming wit, four beloved bestselling authors reveal the mix-ups and make-ups, the missed chances and golden opportunities that come but once a year.
Amazon | ARe | Book Depository | Goodreads
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~Anna