Tuesday, July 19, 2016

What Type of Reader are You?

What am I reading now?  A Sunrise in Rio (Rachel Matthews)

Annnd . . . what do I think so far?  
Book Blurb:
For Hire: Fiancee 
Eric Jansen was aware of the reputation he gained as a cold-hearted playboy. As a widower with a mysterious past marriage, work is his only solace...that is until the company investors threaten to pull out of the deal. With a new luxury hotel in Rio de Janeiro and a housing development for underprivileged families on the line, he needs a way to prove to the investors he is serious. The beautiful new photographer, Jayla Mitchelson, is perfectly outside of the media's eye. Not only will she help the deal, he just may find himself asking her to stay after the job is done.

15 Types of Readers
as told by Cats and Dogs

Here's the first one. Click if you'd like more...by Simon & Schuster on Buzzfeed...I'm definitely all of them at some time!

Tuesday, July 12, 2016

Lemony-Blueberry Scones

(recipe below Rafflecopter)
What am I reading now?  Not Quite Sheer Happiness (Melissa Baldwin)

Annnd . . . what do I think so far?
 Book Blurb: Sienna Harris is back and appears to be on top of the world! Her company, Sheer Happiness Events, is booming, but personally she’s a mess. She never imagined that with amazing success would come tremendous pressure. Although her professional life seems in disarray at times, her relationship with the dashing Ace Eckelund is finally progressing.
Friendships are tested and so is her relationship when—once again—the past collides with the present. Sienna begins to question everything in her life and wonders if she should throw out her desire for constant certainty and live life on the edge for once. But, will she be able to change the person she has always been for who she wants to become?
Find out in this captivating third installment of The Event to Remember series.
Lemony-Blueberry Scones
Makes: 9 scones
2 cups all-purpose flour
6 tbsp. sugar
3  tsp. baking powder
½ tsp. salt
zest of 1 large lemon
8 tbsp. unsalted butter, frozen
1/2 cup heavy cream
2 large eggs; 1 for dough & another for egg wash
1 tsp. vanilla extract
4-6 tablespoons of milk
1 cup blueberries

1. Preheat oven to 400°F. Adjust baking rack to the middle position. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk 2 cups flour, the sugar, baking powder, and salt. Add the lemon zest and whisk again. Set aside.
3. In a small bowl, whisk the cream, egg, and vanilla together. Set aside.
4.  Grate the frozen butter into the flour mixture, stirring occasionally.
5. Drizzle cream mixture over the flour mixture and then toss together with a spatula. If the dough is too dry to hold together (very loosly) add a few tablespoons of milk to moisten. Slowly and gently fold in the blueberries. Don’t over work the dough. It will not be a wet dough but could hold together with a little pressure.
6. With floured hands, work the dough into a ball as best you can and transfer to a floured work surface. Press the dough into a square and cut into squares with a knife. Place the squares onto a parchment covered baking sheet.
7. Brush sides with beaten egg wash.
8. Bake for 25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Top with melted butter and serve with lemon curd.