Anita likes to create stories that push the limit. A writer by day and a dreamer by night, she wants her readers to see the world in a new way.
Influenced by sci-fi programs, she likes to develop places where anything can happen and where erotic moments come to life in a great read.
Naughty or Nice?
Read her books and decide.
Deputy’s Bride is an erotic, historical western that is a
stand-alone story with a satisfying HEA. Texas Deputy Bo Kildare is looking for
a special kind of lady, one that is willing to meet his special requirements.
No sweet little virgin will do, he wants a woman who knows how to please a man,
perhaps two.
Recently widowed,
Sarah Elizabeth Foster-LaFever has lived in the public eye for the last few
years and wants out. Her reputation as Micah LaFever’s wife has left her
penniless and without many viable options until Bo comes calling. Now, she
believes she found the perfect man until her past rears its ugly head.
Can murder and corrupt dealings keep these two lovers from
making it to the alter?
Excerpt:
“God,
when is he going to get here,” Sarah muttered and strolled to the freestanding,
oval mirror in the corner.
Critically, she examined her silk dressing gown’s high
collar. Unable to breathe with every button running down the front of garment
secured, she’d only connected a few at her waist. The dark red robe highlighted
her creamy complexion and light blonde hair.
Through the open at the top, she viewed the curve of her
breasts and the tight fit of her corset. The cream color almost matched her
skin, creating the illusion that she was nude underneath. Tugging aside her
wide skirt, she examined the long line of her legs. She’d opted to omit her
bloomers. One, because with the fire raging in the fireplace, she was hot. Two,
because she thought Mr. Kildare should get a glimpse of what he’d receive if he
decided to make her his wife.
Granted from what
Madeline had told Sarah, the man wanted more than a dutiful wife. He sounded as
if he were more like her deceased husband. Micah enjoyed playing extreme
bedroom games.
She frowned, thinking
how much she’d missed sex in the last year. Not because she hadn’t had the
chance to indulge. More because she hadn’t wanted to fall victim to the same
power hungry crowd that Micah had belonged. She’d done enough for those
bastards and she had no intentions of doing...
Knuckles hammered against her door.
Brushing a nervous
hand over her hair, she offered up a silent prayer that everything would work
out before she rushed back to the doorway. After a quick breathe, she asked,
“Who is it?”
“Bo Kildare, I was
sent by Madeline Cowden.”
A masculine tone rang from the other side.
His voice alone sent
shivers racing over her skin. She flipped back the lock and inched open the
door. “Yes, she said you might be stopping by.”
#HolidayRecipe for a Quick and Easy Date Night Dinner
Choose your favorite wine. (Opening the bottle is something you can have your lover do.)
Make a quick dip of combining a mashed avocado with your favorite salsa. (Stir together and you are done.)
Open a bag of your favorite corn chips and you are ready to party.
Personally, I like to enjoy my wine and munch on the dip while I’m cooking the fajitas.
Now slice up a
1 medium size onion
1 green pepper
Sauté in non-stick pan with two tablespoons of oil
add 12 medium size shrimp (Shelled and deveined)
Sprinkle with tablespoon of taco season. (Vary this to your taste.)
and cook until shrimp are done.
Add some flour tortillas and dinner is served.
Now for dessert – might I suggest you share a hot read, any of mine should put you in the mood.
Also if you are looking for other easy date night recipes – download for free Passionate Cooks
Have a great evening!
Visit Anita:
Email:
anitaphilmar@yahoo.com
Goodreads https://www.goodreads.com/anitaphilmar
Amazon Author Page http://www.amazon.com/Anita-Philmar/e/B002BMBE8C
An Italian Tradition, Struffoli (Honey
Balls)
When my grandparents came
from Naples and landed at Ellis Island in the early 1900s they brought many
recipes with them, but only in their heads. No one brought cookbooks or written
recipes on the boat along with their possessions. A favorite Chrismas treat is
Struffoli, better known as Honey Balls. One Christmas when I was a kid, I
watched my grandmother make them and scribbled down the ingredients as she
sifted and mixed and baked and drizzled. Here's an accurate recipe in English!
Ingredients
Dough:
•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted (see Cook's Note)
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar, for dusting, optional
Directions
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield:8 to 10 servings
Ingredients
Dough:
•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted (see Cook's Note)
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar, for dusting, optional
Directions
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield:8 to 10 servings
