I've had my blog here for about seven years but now feel it is time for a change. Don't they say change is as good as a holiday?
Anyway, I have a lovely new website thanks to the talented Kerrie Ptolemy (Loving it!) and my blog will now be worked within the website.
Here's the link if you would like to visit:
Thank you for sharing your time with me.
Saturday, October 3, 2015
Second Chance Love by Susanna Bellamy is book three in the Bindarra Creek series.
When Claire Swenson inherits her great-aunt’s home and returns to Bindarra Creek as town librarian, Angus McGregor is the first person she meets.
Friday, September 11, 2015
Shadows of the Heart by Lee Christine is book two in the Bindarra Creek Romance anthology.
How far can you run before it’s time to turn and fight?
When Cameron Reid returns home from Iraq his sole intention is to help his ailing father restore the family cattle station, Bindarra Downs, to its former glory. But when Rhiannon Scott, a girl he hasn’t seen in fifteen years comes knocking at his father’s door, Cameron’s wish for a return to the quiet, country life is turned upside down.
Rhiannon has a secret. A city girl lying low in the country town she first visited as a billet, she’s yearning to take back the life she’s been forced to put on hold. Getting involved with the irresistible, former army commander, a pillar of the community, would only invite the kind of unwanted attention she’d been advised to avoid.
Thursday, August 20, 2015
Bindarra Creek Makeover is the first book in the Bindarra Creek Series. Set in a struggling rural country town, it’s a romance with a difference.
On a collision course with the nightmare from her past, she never dared dream she’d find love. Tessa Gibson reluctantly embarks on a desperate plan to fund her escape from a dangerous collision with her past. With the help of an isolated country town and the government grant meant to rebuild it, she’ll secure new identities for her sickly daughter and herself. Frantic to escape the nightmare stalking them, it never enters her head she’ll fall in love – not only with a cop but an entire community that makes her feel like one of their own.
With his career on shaky ground after his ex-partner is charged with fraud, Constable Dylan Myers (aka Dodge) returns to his hometown of Bindarra Creek. What he finds is a community struggling to survive. When an attractive young woman presents a proposal to the town council, his internal cop radar is activated. Something isn’t adding up about Tessa Gibson. No matter how much she makes his pulse race, Dodge doesn’t need or want any complications – especially in his love-life, which is just fine as it is. But neither Tessa nor Dodge are a match for his grandmother and her CWA cronies. They’ve got their own ideas on how to draw new life to Bindarra Creek…and not even the monster from Tessa’s past will stop them.
Tuesday, April 7, 2015
F ~ FEATHER PUDDING.
The recipe today is from Dr. Allinson’s Cookery Book Comprising many valuable Vegetarian Recipes published in 1915
A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once.
Monday, April 6, 2015
E ~ Espagnole
Today’s recipe comes from Pierre Blot’s Hand-Book of Practical Cookery for Ladies and Professional Cooks published in 1884
Espagnole.—This sauce is very seldom made in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables.
Spread about half a pound of butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each, a small carrot cut in dice, one onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the pan and set it on the fire; let it simmer till reduced to a jelly, then mix in it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth, add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf, and two mushrooms cut in pieces; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use.
It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place.