And what better way to spice up your life than with a nice hot read from Australian romance author Sami Lee. Sami’s books consistently receive wonderful reviews from sites like Romantic Times, Romance Junkies and many other readers who know their stuff.
How about this for praise for Sami’s contemporary erotic romance, Sunset Knight:
“…a beautiful, erotic tale of love overcoming obstacles. I absolutely loved this book! It was exciting and touching… I really liked the way all the emotions were so well written. During some of the scenes where Lana is going through her heartache, my eyes actually watered. Now that is pulling you into the story.” Five Hearts. The Romance Studio.
Two years ago, Hayley Bryant left Australia on a round-the-world odyssey that changed her life, and her attitude. After that, coming face to face with the man whose rejection sent her packing shouldn’t affect her at all, right?
Except there’s one thing that hasn’t changed—her former boss Mitchell Wood makes her burn as hot as ever. The difference is, Hayley’s now a grown woman who knows how to get what she wants, and she wants Mitch. Trouble is, she hasn’t come to her friend’s wedding alone. Her very sexy friend with benefits, Ty Butler, might pose a problem.
Business was always Mitch’s first love…at least until he hired his little sister’s friend as an intern. Pushing her away was the right thing to do, but now his sister’s wedding has Hayley re-entering his life—and the empty place in his heart. Soon he’s acting less like the consummate workaholic and more like a man crazy in love. But Hayley’s “plus one” is an unexpected obstacle.
Fortunately, Mitch has never been one to shy away from a little competition…
Warning: Bilby Island’s sensual spell strikes again. Book contains hot lovin’ made in beautiful tropical surrounds, some exhibitionism, voyeurism and bondage. Best read with a Margarita in hand and the fan switched to ‘high’.
Exhibitionism, voyeurism and bondage? Ooh la la! Who needs EL James’ Fifty Shades of anything when you have Sami Lee’s Moonlight Mirage to play with? Speaking of playing, time to play with that mouse and click on over to Samhain Publishing, Amazon or Barnes & Noble to pick yourself up your own copy of Moonlight Mirage. Spice is good for you, remember!
Finished your clicking? Jolly good. Now I’ll let you get saucy with Sami.
When Cathryn first asked me if I wanted to write a Friday Feast post for her, I said a big “Yep!’’. Like right away. Then she sent me few basic requirements and the word ‘recipe’ was mentioned and a few other words came to mind. Most with 4 letters and unrepeatable.
Why? You ask. Well, the thing is, I don’t really do recipes. You wouldn’t think so if you saw my collection of cookbooks.
My love of both books and food has compelled me to buy many over the years. And I love to watch cooking shows too—once again two of my great loves combined (food and sitting on the couch). As for cooking itself I really enjoy it when I have the time to do it properly. It’s a creative process that nets fast, satisfying results—a lovely meal or snack, a nice glass of wine. Returns received much quicker than when writing a book. But because I see cooking as a creative process I conduct myself in the kitchen much the same way I conduct myself when I write. That is to say I read all the instructions then chuck them away and do whatever the heck I want. A fine example of a typical cooking adventure can be found her on my blog. Cooking—like writing—just isn’t any fun when you have to follow someone else’s rules. That’s my motto.
Having said all that, I do have one recipe I can share. It’s interesting because I pinched it from my dad and gave it to Brody Nash, my hero from a book I wrote called Sunset Knight. It’s for wicked BBQ sauce that sounds like it’ll be kind of gross but is in fact delicious (I like such surprises). It’s perfect for a nice T-bone steak with a side of baked potato and coleslaw.
Brody’s (and Sami’s Dad’s) Barbeque Sauce
1 onion, finely chopped
1 clove garlic, crushed
2 tablespoons fruit chutney
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
½ cup tomato sauce
½ cup white wine or cider vinegar
¼ cup water
Salt & pepper to taste
Chilli to taste (optional, but add chilli. Seriously, don’t be a wuss)
Gently fry onions and garlic in oil until onion is transparent. Add remaining ingredients, cover and simmer gently for 15 mins. Flavors will intensify if sauce made a day ahead. Delicious on your favorite char-grilled meat.
That’s it. That’s what most of my family ‘recipes’ are like. I have a folder full of sheets of typed—not computer printed—paper with instructions much like this inside. I’m pretty sure Mum wrote on one of them ‘use as much water as you think you need and cook until you think it’s done’. Ah, my family’s cooking legacy is a good one. Is it any wonder I tend to meander from point A to Z instead of walking in a straight line?
So are you a recipe follower or do you tend to wing it in the kitchen? Any old family cooking traditions? I’d love to know.
And thanks Cathryn for having me 🙂
No, Sami dear, thanks to you for guest blogging on Friday Feast and sharing such a fantastic recipe, even if it did make you initially say mean things about me. My other half, an avowed barbecue sauce connoisseur, will be over the moon when I show him this. My current barbecue sauce recipe takes 5 hours to make and is a complete pain the whatsit. Worst of all he loves it so much he damn near drinks the stuff, which means all that effort lasts only weeks instead of months. Hmph. And he wonders why I don’t make it often. But I can whip this beauty up in minutes. Rah!
So come on, Feasters, are you a fly-by-the-seat-of-your-pantser or a pedantic planner when it comes to cooking? I’m a bit of both. Baking I tend to follow the recipe but everything else is open to interpretation. After all, culinary adventures, like Sami’s sexy books, make life fun!