The Perfect Someday (A standalone novel ~ Book three in The Mathews Family)
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“Heavenly, Amore Mio. Simply heavenly.”
Want more of The Mathews Family Series? Enjoy these sizzling stand-alone novels featuring more characters from the Mathews Family.
No More Wasted Time
Shayla’s Story
No More Wasted Time
After losing her husband to a sudden heart attack, Tess Mathews escapes to Bora Bora to lay her husband and sorrow to rest. What she doesn’t expect is a new beginning.
Tom Clemmins is an A-list actor whose life revolves around work and an onslaught of women. He travels to Bora Bora for a much-needed break. Tom has a few ideas of how he’ll enjoy his vacation, but love isn’t one of them. Until he sees Tess.
Reserving a private shark-feeding excursion to scatter her husband’s ashes into the lagoon, Tess is furious when Mr. Hollywood bribes his way onto the boat, leaving her no other choice but to share the boat ride.
Tess is torn between tremendous guilt and zealous lust when their boat ride turns into a week full of romance and desire neither thought imaginable. Utterly smitten with a woman for the first time in his life, Tom casts his commitment phobia aside and whisks Tess off to Malibu where he introduces her as his “girlfriend” on the red carpet.
As the paparazzi besiege, can Tess survive the media blitz that ensues in order to find her second chance at love?
Shayla’s Story
~ People come into your life for a Reason, a Season or a Lifetime ~
A Reason...
Questioning her relationship with a man who worships politics more than her, Shayla Clemmins escapes reality for the seductive sunsets ofGreece. There she finds exactly what she didn't know was missing from her life, but fears she'll lose him to her past.
A Season...
John Mathews works hard and plays even harder. When he finds a new passion in the sensual warmth of Greece, he discovers that onelust-filled weekend of romance is just not enough.
A Lifetime...
With Shayla's past catching up to her and an anonymous threat to her future, can she and John make a lifetime together?
Bestselling Author Beverly Preston has been a stay at home mom for twenty-one years, although she prefers the title Domestic Engineer, raising her four amazing kids. As her children begin to venture out on their own, she's left to shed a tear--for a minute--wonder what's next in life, and embrace the feeling of empowerment that surely must've been wrapped in a present she received on her fortieth birthday.
If Beverly isn't at home riding her spin bike, you'll find her spinning richly emotional and sinfully sexy romance stories.
Visit Beverly at:
www.beverlypreston.com
Come join Beverly’s street team on Facebook
Here is a little taste of Italy. Thanks MJ Fryer, for the delicious inspiration!
Italian Rainbow Cookies
Ingredients:
7 ounces marzipan paste or almond paste
1 cup sugar
2 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
¼ cup raspberry jam (preferably seedless)
¼ cup apricot preserves
6 ounces semisweet chocolate chips
Preparation:
Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
Line a large shallow baking pan with wax paper and slide green layer into it. Spread raspberry jam evenly over green layer and carefully top with plain layer. Spread apricot jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).