COVER REVEAL for Brides of Prophecy 6 and Turkey Recipe!
Here's the cover of the 6th Brides of Prophecy novel!
Here's the blurb:
They’re from two different worlds….
For months, Beau Thompson, bass player of Rage of Angels and novice mage, has been fighting a secret crush on Artavian Calla, healer sorcerer, and apprentice to the King of Aisthanesthai.
But with a big war coming and a tenuous alliance between sorcerers and vampires to be negotiated, there’s little time to pursue love. Or maybe Beau’s just scared, since he’s only had brief flings.
Yet each completes the other.
As magic returns to Earth and Rage of Angels are recruiting vampires to fight an evil would-be god, the sorcerer and the rock star spend more time exploring their attraction. And together, Beau and Artavian might have the power to save their friends, and maybe both of their worlds, from a returning enemy.
This is the first m/m romance I'll have written. I never intended on writing a m/m romance, until I wrote Wrenching Fate and knew that one day Beau would find his love.
I hope to have a teaser for you in early December, but for now, here's a recipe for TURKEY!!!
Required Materials: Roasting Pan Aluminum Foil Turkey Baster Meat Thermometer
Ingredients: 1: 15-20lb turkey (If larger may need to increase other ingredients) 1-2 stalks celery 1 large orange 1 onion (I prefer sweet) 1/2 to 1 clove of garlic 1 big carrot or 8-10 baby carrots 1 1/2 to 3/4 bottle of ginger ale (2 liter) 1 can chicken broth 1 bay leaf 2 tbs. thyme 2 tbs. parsley 2 tbs. sage 1 tbs. lemon pepper 1 tbs. Seasoned Salt (Johnny's or Lawry's is best!)
(I know it's a long list, but it's totally worth it!) Okay, here we go.
Preheat oven to 350 Mix thyme, sage, parsley, lemon pepper, and seasoning salt in a small bowl Chop the onion, carrot, and celery Peel the garlic and split into segments Peel the orange and split into segments
Line the roasting pan with enough foil to cover the turkey. Remove the neck and giblets from turkey Rub the herb mixture inside both neck and rear cavities of the turkey and a little on the outside. Stuff turkey with chopped onion, carrot, celery, garlic, orange segments, and bay leaf. Place turkey in roasting pan. Pour all chicken broth and half required ginger ale into the cavity. Truss the turkey and pour more ginger ale over bird and around it.
Make a foil tent over the bird, but try not to have the foil touch it. Baste periodically and remove foil to allow turkey to brown 45 min to 1 hr before done. Turkey is done when thermometer inserted into thickest part of the thigh reads 180 degrees.
Here is estimated cooking time by weight: 10-15 lbs = 3 3/4 -4 1/2 hrs. 15-22lbs = 4 1/2- 5 hrs 22-24lbs = 5- 5 1/2 hrs. 24-29lbs = 5 1/2- 6 1/4 hrs
When turkey is done, remove from oven, cover, and let stand 10- 15 min before carving. This allows the juices to resettle.
Bonus Gravy Recipe: Ingredients: (To taste and as needed) Turkey drippings/ marinade Milk Cornstarch Parsley Thyme Sage Salt (if needed) Black Pepper
Using the turkey baster, remove as much liquid from turkey as you need and heat it to boiling in a medium saucepan Mix cornstarch with milk and add to boiling turkey drippings, Slowly lower the heat and blend with a whisk. thicken to desired texture and in the meantime season to taste with herbs and pepper. Try not to burn your tongue!
Happy Thanksgiving to my US readers, for my out of the US readers, you can still make an excuse to have turkey. ;)