I think this week’s blog title may be the most eclectic one yet.  It’s been a busy, interesting week, with a friend’s new release, Pi Day, the Ides of March, a popular yoga workout Facebook post, and St. Patrick’s Day – whew!  Oh, and I’ve been busy writing, of course.

What To Read Next



Finally!   I’ve been itching to get my hands on this book for months.

My friend Darcy Burke released The Forbidden Duke this week – fans of historical romance will want to read this one!  It’s the start of a new series called The Untouchables.

Spinster Miss Eleanor Lockhart is suddenly homeless and employment is her only option. Ruined after succumbing to a scoundrel’s excessive charm nearly a decade ago, she’s lucky to obtain a position as a paid companion and committed to behaving with the utmost propriety. She definitely shouldn’t be in the arms of a man capable of utterly destroying what little remains of her reputation…

Titus St. John, Duke of Kendal, is known as the Forbidden Duke, a mysterious, intimidating figure who enters Society just once each year at his stepmother’s ball. A decade ago, he was a devil-may-care rake until his idle roguery brought about the ruin of Eleanor Lockhart—and his resulting self-imposed isolation. Now she’s back, and she needs his help. But by “saving” her, he may just ruin her life all over again.

Amazon: http://smarturl.it/tfdamzfb
iBooks: http://smarturl.it/tfdibksfb
Kobo: http://smarturl.it/tfdkobofb
B&N: http://smarturl.it/tfdnookfb



My daughter left the pumpkin pie she made  to celebrate Pi day (with homegrown pumpkin, no less!) unguarded while she went to school.  I think we all know what happened………

In case you’re now craving pumpkin pie, I’ve included the classic Libby’s recipe below!


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


A Realistic Workout Plan


This week’s most popular Facebook post was my new yoga workout – I think this is a workout we can all maintain on a weekly basis!


I hope you had a great week  – be sure to say hello on Facebook or Twitter!