Hey all!
The Super Lucky #1 Fun Blog has moved premises. I'm switching to Tumblr, as I've found I prefer the format—perfect for sharing visual tidbits and all the other muse-y bric-a-brac that gets me excited each day, plus excerpts and quotes and video nonsense. I made sure to get a theme with a comments hack, so I'll still be able to participate in Six Sentence Sunday fun. And now any old day will potentially be thrusty, not just Thursdays. Though I'm still keeping it PG13.
I'll keep this blog locale as an archive for the foreseeable future, of course, but I hope to see you in the Tumblrsphere!
Tuesday, February 14, 2012
Sunday, February 12, 2012
Six Sentence Sunday #24
Welcome once again, Sixers! Got my shiny new ARCs of the print version of my romance The Reluctant Nude in the mail this week, which got me thinking about those characters again… (FYI, Max is French, hence his slightly odd dialogue.)
“When I touch you—” Max reached out his hands again, inching them forward until he touched her elbows “—you are like fireworks.” He slid his palms up, slipping them inside her T-shirt sleeves and cupping her smooth shoulders, that skin, as petal-soft as a cliché. “You are like those little sticks dipped in magnesium, that children use?”
“Sparklers,” she said, breath short.
“Your hands felt like sparklers, running up and down my body.”
“That sounds very painful," she said, faking flippancy rather poorly, in Max’s opinion.
Thanks for reading! Now head here to check out all the other Six Sentence Sunday excerpts this week!
“Sparklers,” she said, breath short.
“Your hands felt like sparklers, running up and down my body.”
“That sounds very painful," she said, faking flippancy rather poorly, in Max’s opinion.
Thanks for reading! Now head here to check out all the other Six Sentence Sunday excerpts this week!
Sunday, February 5, 2012
Six Sentence Sunday #23
Happy Superb Owl XLVI, sixers! I couldn't think of any football-themed snippets to share, but I've got plenty of New England-related ones—go Pats! So here are six sentences from one of my evil conjoined erotica-writing twin Cara McKenna's earlier novellas, Willing Victim, which features the towniest Boston hero we've yet written. (Note: if you're tempted by the writing, please read the book's content advisory before purchasing.)
She sat at the edge of the chair and soaked a wad of toilet paper with peroxide, tilting his head up to swab his latest cuts. She smeared Bactine over the deep ones, studied his eyes under the guise of scrutinizing his injuries.
“I like when you…you know, fuss over me.”
Laurel wasn’t sure what to do with this information—it was tough to write things off with Flynn as he so rarely made sentimental proclamations, and the ones he did couldn’t be blamed on alcohol. She finished swabbing the scrape, blotted his skin until none of the tiny lines offered any fresh blood.
“You’re a strange man, Michael Flynn.”
Thanks for reading! Now head here to check out all the other Six Sentence Sunday excerpts this week!
She sat at the edge of the chair and soaked a wad of toilet paper with peroxide, tilting his head up to swab his latest cuts. She smeared Bactine over the deep ones, studied his eyes under the guise of scrutinizing his injuries.
“I like when you…you know, fuss over me.”
Laurel wasn’t sure what to do with this information—it was tough to write things off with Flynn as he so rarely made sentimental proclamations, and the ones he did couldn’t be blamed on alcohol. She finished swabbing the scrape, blotted his skin until none of the tiny lines offered any fresh blood.
“You’re a strange man, Michael Flynn.”
Thanks for reading! Now head here to check out all the other Six Sentence Sunday excerpts this week!
Saturday, February 4, 2012
Recipe: Savory Scones
Encouraged by how easy the lemon scones were to make, I adapted the recipe so I could try savory ones (a bakery favorite of my manfriend.) They're super fatty, and equally delicious.
You'll need:
2⅔ cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
1 teaspoon salt
few shakes red pepper flakes
1 stick butter, frozen
4 oz. cheddar cheese
1 cup broccoli florets, finely chopped
¾ cup sour cream
1 egg
few tablespoons chicken or veggie stock
1. Fry the bacon until very crispy, then blot with a paper towel. Use the bacon fat to sautée the garlic and onion, and drain away the excess grease. Set all this aside.
2. Preheat oven to 375° and move the rack to the lower middle position.
3. In a mixing bowl, combine flour, baking powder, baking soda, salt, and pepper flakes, and stir. Grate frozen butter and cheese into the mixture with a box grater, using the largest holes. Add chopped broccoli. Blend using your hands, until the mixture resembles a coarse meal.
4. In a separate bowl, beat together sour cream and egg. Crumble or cut the crispy bacon into tiny bits.
5. With a fork, stir the liquid mixture, bacon crumbles, and garlic and onion into dry mixture until large clumps form. With your hands, knead dough until there's no extra floury stuff at the bottom of the bowl. Add stock as needed, one tablespoon at a time, if mixture is too dry to form dough.
6. Divide the dough into two equal balls, and flatten to ¾-inch rounds. Divide each ball into 6 wedges. You can bake them all now, or freeze any unneeded wedges for another day.
7. Place dough wedges on a cookie sheet. Bake until golden brown, about 15–20 minutes. Let cool. These are best while they're still warm and steamy, and they pair nicely with tomato soup. Nom. You can imagine all the variations—chopped spinach instead of broccoli, sun-dried tomatoes, basil… Nom nom nom.
3 rashers bacon
3 cloves garlic, minced
¼ cup onion, minced2⅔ cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
1 teaspoon salt
few shakes red pepper flakes
1 stick butter, frozen
4 oz. cheddar cheese
1 cup broccoli florets, finely chopped
¾ cup sour cream
1 egg
few tablespoons chicken or veggie stock
1. Fry the bacon until very crispy, then blot with a paper towel. Use the bacon fat to sautée the garlic and onion, and drain away the excess grease. Set all this aside.
2. Preheat oven to 375° and move the rack to the lower middle position.
3. In a mixing bowl, combine flour, baking powder, baking soda, salt, and pepper flakes, and stir. Grate frozen butter and cheese into the mixture with a box grater, using the largest holes. Add chopped broccoli. Blend using your hands, until the mixture resembles a coarse meal.
4. In a separate bowl, beat together sour cream and egg. Crumble or cut the crispy bacon into tiny bits.
5. With a fork, stir the liquid mixture, bacon crumbles, and garlic and onion into dry mixture until large clumps form. With your hands, knead dough until there's no extra floury stuff at the bottom of the bowl. Add stock as needed, one tablespoon at a time, if mixture is too dry to form dough.
6. Divide the dough into two equal balls, and flatten to ¾-inch rounds. Divide each ball into 6 wedges. You can bake them all now, or freeze any unneeded wedges for another day.
7. Place dough wedges on a cookie sheet. Bake until golden brown, about 15–20 minutes. Let cool. These are best while they're still warm and steamy, and they pair nicely with tomato soup. Nom. You can imagine all the variations—chopped spinach instead of broccoli, sun-dried tomatoes, basil… Nom nom nom.
Thursday, February 2, 2012
In Lieu of Thrusting
No manjectification today. The thing that's got me the most smitten this week is a documentary—the most engaging film I've seen since Hanna. It knocked my socks off. I'm not even going to tell you what it's about or post a trailer. I'll just say it's called Marwencol, and that you should go find it on DVD, rent or buy it off iTunes, or view it on Netflix Instant Watcher. Go. Now.
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