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UPDATE: The “I Have the Book in My Hands” giveaway prize went to reader Fannie on 5-16-09. It was a delight to talk to Fannie, and the Princess talked to her, too. Two signed books, one of my homemade berries ‘n’ cream candles, and strawberry jam are on the way!
It’s out! My new book, High-Stakes Homecoming, is in stores now! For those of you who ask why you can’t find my books in stores, Harlequin/Silhouette romance novels hit store shelves for a brief period of time. Now and for the next two or three weeks you can find High-Stakes Homecoming on the shelves in most stores that carry books (Borders, Barnes & Noble, Waldenbooks, Wal-Mart, Target, K-Mart, and some grocery stores). You can also find it online and shop from home! See below for links to online bookstores.
Back cover copy: Willa North couldn’t forget her first love—or what really happened to tear them apart. All she wants now is to hold on to her home, provide for her daughter and not get hurt again. Now Penn Ramsey’s back in town, and a sudden storm throws them together in the isolated farmhouse that they both claim to have inherited. While the storm rages, more danger lurks outside in a series of suspicious—and deadly—accidents. They’re forced to band together to keep themselves and Willa’s daughter alive. But how can they fight the mysterious threat—and reignite the heat that blazes between them—if they can’t let go of the pain of the past?
Where to buy it:
Get your best price by buying it discounted at eHarlequin.
eHarlequin
You can also buy it at many other online bookstores. Here are a few links:
Amazon
Borders
Barnes and Noble
“I Have the Book in My Hands” Giveaway: Win homemade jam, a “Berries ‘n’ Cream candle, and two autographed books!
Please read carefully. You must be “present” to win and you must have the book in your hands (or near enough to pick up). There will be no advance notice. DO NOT ENTER if you aren’t 1) willing to provide a phone number where you can be reached, or 2) going to buy the book and quickly because you must have the book in your hands before May 16.
How to enter: Buy the book. You must have the book in your hands to win. Enter by emailing me your name and phone numbers where you can normally be reached on a weekend. (Home, cell, work, etc.) The prize will be awarded sometime during the weekend of May 16 and 17. I will attempt to reach you at the numbers provided for three hours then another name will be drawn and the prize will be awarded to someone else. (One backlist autographed book will be sent to any entrants who are passed over because they couldn’t be reached. You will be notified by email after you have been passed over. However, if you are reached and you don’t win because you don’t have the book in your hands, you get nada, sorry!)
How to win: You must have the book in your hands. A very easy question will be asked to you over the phone. Easy, but only answerable if you actually have the book in your hands. You must be able to provide the answer immediately. (No time will be provided for you to email your friends who have the book and ask them for the answer, sorry! No cheating, LOL.) If you have the book in your hands, the question will be so easy, you will be able to answer it in under 30 seconds.
Giveaway Prize: One homemade “Berries ‘n’ Cream candle, one 8-ounce jar of my homemade jam (apricot, peach, or strawberry–your choice), and two autographed backlist titles (your choice, some of my older books are no longer available but most are).
Prize will be shipped to the winner, or if the winner lives within reasonable driving distance, they will be invited (if they choose) to come to the farm and pick up their prize in person, have a piece of pie on the porch, and give Clover a cookie!
Note: You don’t actually have to read the book to win, by the way. But you must have it in your hands in order to answer the question and win. The question will not be answerable without the book in front of you.
P.S. If you enter with your cell number or work number because you don’t expect to be at home at least part of the time during that weekend, remember that you will have to have the book with you to answer the question and win–so don’t leave the book at home when you go out that weekend!
P.P.S. I will not use your phone numbers for any other purpose than to make the giveaway call. I promise not to call you at 2 am to ask if your refrigerator is running……….
Posted by Suzanne McMinn on April 27, 2009
This is the latest one (I embedded the video).... - 
And we readers of your Blog never tire of your wonderful pictures and stories of all your sweet animals! - 
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What a wonderful read this was. Your contest is a great idea.
Trish
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I’m a WVA Native and just stopping to say hello!
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The story line sounds wonderful – I feel like I know someone that’s famous!
(I know… it doesn’t take much to excite me!)
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How to make an egg-cellent omelet
Chef Terrance Brennan shares tips and his tasty recipe of this brunch classic
Recipes from TODAY
TODAY recipes
updated 5:28 p.m. ET, Fri., April 24, 2009
Chef Terrance Brennan reveals his tasty tips and his delicious recipe for a goat cheese omelet with ramps and asparagus.
Goat cheese omelet with ramps and asparagus
Terrance Brennan
Serves 4
INGREDIENTS
• 12 eggs
• 4 tablespoons butter (at room temperature)
• 1/2 pound of fresh ramps, cleaned with stems removed
• 4 pencil asparagus
• 1/2 cup goat cheese (crumbled)
• Kosher salt and freshly ground black pepper
Recipe continues below ↓
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DIRECTIONS
In a large heavy bottomed pot, over high heat bring 8 cups of water and a 1/4 cup of salt to a boil. Trim root off the ramps. Wash ramps and asparagus and cut into 1″ pieces on an diagonal stopping at the tips. Slice the tips in half length wise. Add the asparagus and ramps to the water and boil for 1 minute. Remove the asparagus and ramps with tongs, and transfer to a bowl of ice water and shock until cool. Remove the asparagus and ramps from the water and drain on a paper towel. Set aside.
Crack three eggs and add to a mixing bowl, and whisk them vigorously, making sure yolk and whites are thoroughly incorporated.
Evenly divide the cheese, asparagus and ramps into 4 separate portions.
In an 8-inch non-stick omelet pan, warm one tablespoon of butter over medium heat. Pour in the eggs and using a swirling motion with a rubber spatula stir eggs evenly until they begin to set. Once the eggs begin to set, turn down the heat and cook slowly. Let sit a few seconds until they start to set around the edges. Add one portion of the cheese, asparagus and ramps. Push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
Flip 1/3 of the omelet over the filling. Now tilting the pan over a warm plate, roll the omelet out. It should be bright yellow with no brown spots. Repeat 3 more times and serve.
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Okay okay I am done. Congratulations and keep it up. Oop!
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You are a scream!!!
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Now, guess I better get back to work :(