Fresh FIction Box Not To Miss
Samantha Verant | Exclusive Excerpt: SOPHIE VALROUX’S PARIS STARS
Author Guest / October 12, 2021

FROM CHAPTER EIGHT: Real or Surreal Nicolas grabbed a glass of sparkling wine off one of the servers’ trays, the movement bringing me back to the present. At over six feet tall, he towered over me, intimidating. His perfectly disheveled chestnut hair blew in the breeze, as if he’d just rolled out of the sack with the blond. His eyes bored into mine, dark blue with a devilish twinkle. His trimmed beard highlighted a chiseled jawline. By the way his chin lifted, he knew he was good-looking and he appreciated being looked at. But I didn’t like the way he was looking at me—like a meal he wanted to devour. He raised his glass and said, “I’m thoroughly enchanted to meet the world’s most beautiful cooking face.” Wrong thing to say. My spine went rigid. “Believe me, I can carry my own pots and pans. Merci beaucoup.” “But you look so sweet and delicate,” he said, eyeing me up and down. I don’t know if it was my imagination working in overdrive, but his eyes seemed to hold a certain lascivious quality. Whether it was rude or not, I turned on my heel to walk away. “It was lovely to…

Author Guest / September 8, 2020

The Fall Recipe Potluck continues today with another delectable recipe and awesome new book to learn more about. Don’t forget to check the blog every day this week for more fun and opportunities to win books! You can see the previous post here: Day 1: SECOND CHANCE ON CYPRESS LANE by Reese Ryan *** When I wrote THE SECRET FRENCH RECIPES OF SOPHIE VALROUX, I’d stay awake at night, envisioning recipes and tasting the flavors. In the morning, I’d wake up hungry and I’d run to the store to gather the ingredients and then test whatever I’d come up with, not knowing how it would turn out. Thankfully, this recipe for a roasted squash soup did. And it was delicious! You can get fancy like chef Sophie and add in the lobster and parmesan crisps, but this soup is also warm, hearty, and nourishing all on its own. Veloute de Potimarron* with Flambeed Lobster Tails and a Parmesan Crisp Serves 8 to 10 for an entree (small bowl) or 4 to 6 for a main course Prep Time: 30 to 45 minutes Cook Time: 1.5 hours Equipment: parchment paper, baking sheet, large pot, cheese grater, kitchen scissors, food processor or…