About Me

Tuesday, August 19, 2014

A Tease from Raven McAllan's New Book!!!!



Introducing Raven McAllan!!!!

Well what can I say?

I'm growing old disgracefully and loving it.
Dh and I live on the edge of a Scottish forest, and rattle around in a house much too big for us.
Our kids have grown up and flown the nest, but roll back up when they want to take a deep breath and smell the daisies so to speak.
I write in my study, which overlooks the garden and the lane. I'm often seen procrastinating, by checking out the wild life, looking—only looking—at the ironing basket and assuring tourists that indeed, I'm not the bed and breakfast. That would mean cooking fried eggs without breaking the yolks, and disturbing the dust bunnies as they procreate under the beds. Not to be thought of.
Being able to do what I love, and knowing people get pleasure from my writing is fantastic. Long may it last.


It's funny how my characters tell me very firmly who they are, what they are and insist I write just that. No trying to change them. It just won't work.
By trial and error, I've now accepted that.
Nina and Dominic were no exception. In fact I wondered at times if they would ever get together, they were so blooming stubborn.
However they had fun trying to show each other whom they were and want they wanted.
I just wrote what they told me to—as you do.
This is the result...


Nina Mack is no sub. So why then do all her senses scream at her to submit to the enigmatic Dominic Christopher?
When the two meet at her friend's hen party at Dommissimma, sparks fly. Their attraction is immediate and explosive, but how can Nina ever allow herself to enter into a relationship with a Dom?
Dominic has lost interest in BDSM since the death of his wife, so the insistent tug of awareness toward the volatile and decidedly bratty Nina is a welcome surprise.
With his inner Dom firmly awakened can he convince Nina to give their relationship a try?
Time will tell if these two can find their own Dom/sub relationship and reclaim happiness.
A wee tease for you…
Nic held out his hand for the keys, and after a brief startled glance, Nina passed them to him. He locked the door and handed them back. She tucked them inside her handbag.

"Why did you do that?" Nina asked once she was inside the car with him. "Lock my door? I've been doing it for years."

"Good." Nic checked the flow of traffic and overtook a bus. "And when we're together I'll do it for you."

"But why?" Nina asked again. "Why not just let me lock up?"

There's that word again.

"I swear the first word you ever spoke was why," Nic said as he turned the car into the street where Dommissimma was situated. "And I bet it will be your last. I agree that to question things you don't understand is a good thing, but by heck, Nina, you'd even question why I asked for dark chocolate not milk."

"No, I wouldn't then," she said in a triumphant tone. "Because dark chocolate helps to control the sub drop a sub might get after a scene. Or a Dom for that matter." She didn't add so there, but Nic could hear it inferred in her voice.

"Good. I've found one action you won't question. I wonder if there's any more?" He stopped the car in the half empty car park and switched of the engine. "Not too busy, but it looks like there'll be enough going on so you'll be able to gauge your reactions. Let me come ‘round and help you out. And before you say anything, that, plus locking your door are just some of those common courtesies we spoke of over the phone. To me I don't do it as a Dom, I do it as a man."

"I might question it, the chocolate. I'd wonder who it was for." Nina said as they approached the nondescript door to Dommissimma. "Seeing as we're not scening."

"Not at the moment." Nic agreed with her. "But who knows when we might need it." He looked at her pale face. "Are you sure you're okay with this? I don't want you passing out or anything." Her pallor worried him. He hoped she wasn't anemic.

"What?" She sounded surprised. "I'm fine, why?"
"You're as white as a sheet."
"I usually am," Nina said. "But in this case I think it's hunger, worry I might let you down rather than natural Celtic pale skin, and oh sh—oot, I recognize that car." Nina waved toward a dark saloon in the corner of the car park. "Beware of nosy Doms. That's Edan's, and if he's here it’s a shoe in Athol will be as well."

"Why are you hungry?" Nic honed in on her first reason.

"Running late, apprehension, forgot to buy bread, take your pick. And now a crowing Athol."

Nic grinned and kissed her nose. She wrinkled it. "That tickles."

"It'll be directed at me as well as you, anima mia. I've only been around when needed these last few years. And there's no need to be apprehensive. We're not scening, and you said nothing frightened you, just that it wasn't your thing, so why worry?"

"I didn't say it was logical," Nina said. "I can't explain it, there's no logical explanation, in fact no explanation at all. It makes no sense, but it’s how I feel." She bit her lip and gave a deprecating smile. "Stupid or what?"

Nic tugged her to one side of the door. "Not stupid. But I'm going to do my damnedest to change how you feel. Nina, love, nothing you can say or do will let me down." Unless it's let's get out of here, or I don't want to see you again, Nic. "Remember you can safe word me over anything. And a nip just here," he put her thumb and forefinger on the back of his hand, "will alert me if something is bothering you and we need to move away and talk. Yes?"

"Yes."
"Then are you ready?"
Nina blinked and squared her shoulders. "Yes, Sir, I'm ready."

He could see her mindset changing as she spoke.
"Then let's go in."

***


http://www.evernightpublishing.com/ninas-dom-by-raven-mcallan/

http://www.amazon.com/Ninas-Dom-Dommissimma-Book-4-ebook/dp/B00MRQJ4SY/ref=sr_1_1?s=digital-text&ie=UTF8&qid=undefined&sr=1-1

http://www.amazon.co.uk/Ninas-Dom-Dommissimma-Book-4-ebook/dp/B00MRQJ4SY/ref=sr_1_1?s=digital-text&ie=UTF8&qid=undefined&sr=1-1

https://www.allromanceebooks.com/product-nina039sdom-1599604-147.html

http://www.bookstrand.com/ninas-dom-mf

and me… www.ravenmcallan.com
Happy reading,
Love R x







Sunday, August 17, 2014

Marzipan - Passionate Pictures!!!






Passion and Marzipan

In his stories, the great novelist Boccaccio clearly describes the correlation between passion and marzipan. In those days, marzipan was topped with gold leaf to crown the sweet temptation. Today you can find it in grocery stores everywhere, shaped like fruit, around the holidays.

Marzipan is simply a mixture of sugar and almond paste!!! Heavenly

Typically, german children get a marzipan piggy with a gold coin in it's mouth for a good luck treat around the new year.  There is a Cafe in Bielefeld, that has a wall of marzipan, shaped into sweet little figures to suit the old and young. To this day, I have to go there and pick out a few memory laden treats. They NEVER make it home, in some cases...not even out of the cafe! Visit Knigge online to see the wall of marzipan. You can even order some online!!!

The first Europeans to indulge in marzipan rich peeps. It has been reported that Queen Elizabeth I of England, who lived from 1533 to 1603, was addicted to all things sweet...especially marzipan!

Later, at the French ‘Sun King’ Louis XIV’s sumptuous feasts, huge tables laden with marzipan were the order of the day. Marzipan reproductions of all sorts of fruits, poultry and game were created – anything you desired could be made.

Marzipan is particularly popular and prized in Lübeck. It's considered marzipan central. I have an aunt that lives there and she knows to bring copious amounts of marzipan when she comes to visit. The difference marzipan from there to the stuff from an grocery store here is the ratio of sugar to almond paste. The German stuff is about 90% almond paste to 10% sugar. The grocery store variety is about a 50/50 blend. Too sweet!!!! Yuckola

Keep your eyes peeled around the holidays this year and taste some passion!!!


Thursday, August 14, 2014

Football

How many of you can’t remember your wedding anniversary or your kids’ birthdates for that matter, but can recite just about every fact, player, or rule there is to know when it comes to your favorite football team?

I’m talking about soccer in case you’re thinking about the Steelers, the Redskins, or the Packers. The true and only football!

Football lovers, we are some of the most dedicated, hard-core, and fanatic fans there are on the planet — so what better way to celebrate your love of the game than along the German Football Route, or Deutsche Fußballroute as it’s called in German? Notice I said...WE!!!

One thing you must know before you take off on a tour through North Rhine-Westphalia, it’s not a driving route. The entire route (all 15 towns of it) is meant to be enjoyed on bicycle and by the power of your own two feeties. Yup...these boots are made for walkin'!

The signage of the German Football Route is in both German and English, so don't let not knowing the language slow you down.

Anyway, each town on the route has a number of sites throughout, and all include a stadium of some sort where the best game on the freakin' planet is played.

Anyone know who won the World Cup this year?

My Germany Bliss List continues tomorrow!!!

Wednesday, August 13, 2014

My Mom's Favorite Holiday Recipe

German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of being served on the holidays. It was a staple for our family on Christmas!!! Start practicing now!!!


Prep Time: 30 minutes
Cook Time: 2 hours

Ingredients:

2 lb. brisket or rump, beef, sliced thin
2 T. mustard
1 dill pickle
1 onion
2 slices bacon
1/2 T. butter
1/2 T. oil
1 carrot
1-2 stalks celery
1/2 c. dry red wine
Bay leaf
Salt and pepper
Fresh parsley for garnish


Lay beef out flat.

Cut pickle lengthwise into strips, dice onion and bacon very fine.

Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.

Roll up from the filled end and tie with string.

Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.

Meanwhile, dice the carrot and celery.

Remove the roulades to a plate, and place the vegetables in the pan. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.

Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.

Remove beef roulades and keep warm. Thicken the sauce with a little flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.

Enjoy my memory meal!