Tag Archives: kelly moran

#ManWars & a #Giveaway

SINS OF THE FLESH Paranormal Romantic SuspenseI’m so excited because I’ve re-released SINS OF THE FLESH! As you can see from the post below, if you bought the print book from Amazon, you can now get the e-book for FREE! I’m also working on the re-release of STRONGER THAN SIN and need your help with choosing the right Man Candy for the cover (and also whether my ‪#‎ManCandy‬ is better than Kelly’s – Mwah ha ha!) So, the man on the left or right? Pick one for a chance to win autographed copies of both of the original print versions of these books!

#HumpDay #ManWars with Kelly Moran

Sometimes you need more than Man Candy once a week. Some of you may know that I do #ManWars on Wednesdays with my buddy Kelly Moran. We duel to see who can provide with the best looking man every Wednesday and if you leave a comment on the Facebook post, you might win one of our books.

I also understand that some of you don’t do FB, so for those of you, I’m having #ManWars on the blog and offering you a chance to win an e-copy of one of my backlist books. So leave a comment on my hottie today for a chance to win an e-copy of FAITH IN YOU, my contemporary romance re-release.

I’ve always been a sucker for hands. So what do you think about this man’s hands?
#ManWars #HumpDay

Summer’s Road by Kelly Moran

We’re really honored to have Kelly Moran with us today! Kelly is a dear friend and a fellow author. I am so lucky to have just received a copy of her wonderful book, SUMMER’S ROAD and can’t wait to start reading it. Leave a comment to win a copy of Kelly’s book and also to win a copy of an ARC for THE LOST.

Without further ado, here’s Kelly!

First of all, a huge thanks to Caridad for letting me intrude on her blog today. I’ve enjoyed her books for a long time, so this is an honor. I’m going to let Caridad pick one commenter to win a FREE eBook copy of my upcoming release, Summer’s Road, due out March 25th wherever books are sold. Feel free to also ask any questions you have.

Blurb


After her father’s death, Summer Quinn realizes just how alone she feels in the world. With no family to fill her life now, she finds comfort among friends, but yearns for true love, contentment, and family. When her boyfriend, Matt, suggests they raise their relationship to a higher level, Summer jumps at the chance to get everything she’s always wanted. Only, she doesn’t expect the heat arising between her and her best friend, Ian – a man who never seems to settle down. A man the complete opposite of what she’s looking for. But when her estranged mother reappears after twenty-eight years, Summer’s world completely flips upside down. As secrets from her family’s past and Ian’s true feelings for her emerge, Summer’s now faced with choices she’s not sure she can make. The rest of her life’s happiness hinges on her confronting a past she’d rather deny and legitimately opening her heart to love, even if it’s not where she expected to find it.

Excerpt


Summer stepped onto the pier and gazed out over the ocean. Nighttime here was different than back home. There weren’t any city lights to disguise the stars. The ocean looked black, as dark as the sky above, so that across the horizon, she couldn’t tell where the sky ended and the water began. It was kind of like looking into heaven, like looking into the earth’s soul.

The drum of footsteps behind her broke her from her reverie. Turning, she saw Ian coming toward her. Shirtless, he hadn’t even bothered with the button on his jeans, he strode closer in bare feet with a bottle of wine in one hand and glasses in the other.


All she could think was how damn delicious he looked in the moonlight. Heat pooled in her belly and spread throughout her body like a wildfire. Ian Memmer. Not good.

“You shouldn’t be out here by yourself,” he said, pouring a glass of white wine and handing it to her, the look in his eyes saying it looks like you need this.

She took the glass from him and sipped before answering. “That’s the point, to be by myself.”

He raked a gaze over her. “And if you fell in?”

Maybe it was the moonlight. Maybe it was the call of the ocean. Whatever it was, something made her want to test the boundaries between them again. Matt or not. Friendship or not. Consequences be damned. “Then you’d save me. You always do.”

Again, a big thanks to Caridad for having me by. If interested, you can find trailers, reviews, my books, and more on my Web site at www.authorkellymoran.com, or my Blog at www.authorkellymoran.blogspot.com. I’m also on Facebook at www.facebook.com/authorkellymoran, Myspace at www.myspace.com/authorkellymoran, Goodreads at www.goodreads.com/authorkellymoran, and Twitter at www.twitter.com/authorkmoran.

Citrus-Marinated Roast Pork

During my recent visit to the wonderful blog of my friend and fellow author Kelly Moran, I was asked about my signature dish for Christmas. Now in my house, Christmas Eve is a mix of Italian, Cuban and American foods, but the signature dish has to be the Cuban-style citrus-marinated roast pork.

We, because it is a family affair to cook this dish, start preparing it the night before after a trip to Union City, New Jersey to pick up some Cuban staples and the pork leg.

I’m normally feeding anywhere from 15 to 25 people on Christmas Eve, so I need a really really big pork leg (pork shoulder/picnic ham/pernil). I normally get a piece of pork that weighs around 25 pounds, but you can buy a much smaller piece and adjust the cooking times (more on that later).

Ingredients:

    10-15 navel oranges
    10 lemons
    10 limes
    6-8 Seville (aka Sour) Oranges
    6 pink grapefruit
    10-20 gloves of finely chopped garlic
    Ground cumin
    bay leaves
    Pork leg/shoulder/picnic ham

Directions:

Juice all the above citrus into a large pot. We use one of those large buckets in which your grocery store deli get its potato salad, etc. Drop by and ask them for one! Ours is only used for the Christmas Eve pork.

The citrus mix should be sour, but with a strong hit of sweet (the navel oranges and grapefruit really help with that). You should have enough citrus juice to fully cover your piece of pork. Once you’ve tasted the sweet/sour mix, then add 3 to 4 bay leaves, about a half cup of garlic (less for a smaller piece of pork) and about 1/4 cup of cumin. Mix this all up.

Take your piece of pork and make multiple slits in it so that the marinade can penetrate into the meat. Place the pork leg in the citrus juice, cover and refrigerate. You’re probably wondering how I keep that big a bucket cold? Put the bucket in one of those big party tubs, place it in your garage (which should be slightly colder anyway) and fill the tub with ice. It should be icy cold in the morning unless you are in a really hot environment in which case you will need to keep on adding ice to keep the meat cold.

In the morning (around 6 a.m. or so) pre-heat the oven to 425. Remove the pork from the citrus and place it in a large roasting dish. Keep some of the citrus juice, bay leaves and garlic for use as a marinade. Discard the rest. Ladle about 1 to 2 cups over the pork and then stick the pork into the oven for one hour at 425. For a small piece of pork, cut down this initial high temp roast accordingly. For ten pounds make it around 30 minutes, anything smaller than that no more than about 15 minutes.

Do not baste the pork during this high heat roast.

When the high heat roast time is up, baste the pork and lower the oven temp to 325. Then cook until the meat pulls away from the bone in the leg and is starting to fall off. Marinate every half an hour during the cooking process. For a 25 pound pork leg, I will cook it for about 8 to 9 hours. The pork will turn this beautiful mahogany brown and just melt in your mouth.

For smaller pieces of pork, adjust the cooking times. A 10 pound picnic ham may take only about 4 or so hours. The key is to keep on basting and cooking at a low temp to keep the meat juicy.

If the pork begins to brown too much, just cover with aluminum and keep on cooking until the meat is fork tender.

Hope you enjoyed today’s Tuesday Tip. Here’s a shot of family and friends sitting around the Christmas Eve table, waiting to start the big meal!