romance, Romance writing, Uncategorized

Exciting news!

I’m thrilled to announce I’ve signed with Hartwood Publishing for my first book in my romance trilogy. The title is still pending. It’s a contemporary romance – friends to lovers amidst the competitive fashion industry in NYC.

TENTATIVE RELEASE DATE FALL 2018.

Stay tuned for more information as it becomes available to me. YAY!  😀

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Uncategorized

Ever been to the Butchart Gardens?

Our first trip to Butchart Gardens in Victoria, BC was on the first weekend in December and decorated in all its traditional Christmas glory. We arrived around 10 am and pretty much had the whole place to ourselves. We missed out on seeing the legendary Christmas lights but now we have an excuse to go back!

Uncategorized

Cheesecake Bars

I will be making my son these cheesecake bars. They might not make it to him in one piece!

INGREDIENTS

    • 5 tablespoons butter, softened
    • 1/3 cup brown sugar, packed
    • 1 cup flour
    • 1/2 cup sugar
    • 1 (8 ounce) packets cream cheese, softened
    • 1 egg
    • 2 tablespoons milk
    • 1 tablespoon lemon juice
    • 1/2 teaspoon vanilla

DIRECTIONS

  1. Heat oven to 350.
  2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
  3. Put 1 cup of the mixture aside for topping.
  4. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
  5. In another bowl combine sugar and cream cheese, mixing until smooth.
  6. Thoroughly beat in egg, milk, lemon juice and vanilla.
  7. Spread over the baked crust and sprinkle with remaining brown sugar mixture.
  8. Bake for 25 minutes.
  9. Let cool, then chill for at least 1 hour.
  10. Cut into 16 squares; serve.