One Full Week- A Marine for Christmas

So, it has been one full week since I released A Marine For Christmas, and I have been amazed!

Thank you for all of your support! I am grateful for everyone who bought the book or downloaded it in Kindle Unlimited. I am also grateful for everyone who gave it a rating or left a review.

It made the decision to self-publish the rest of my books easy. I had fun, I am still learning a LOT, and I am excited. The thing that is probably the most appealing is the freedom to write what I want, how I want to and then control when it is available. For those that know me, this is not a surprise!

If you haven’t read the book, you can get it here: Amazon

If you have the book, please rate it or leave a review. Also, if you could take a moment and like the NICE reviews I would be so grateful!

You can find me and my books on Goodreads, a review here would also be greatly appreciated. Follow me (this is different than being my friend) and you will get notices when I have a new book available.

Also, if you join the newsletter over there in the sidebar, you will get notices of new books and exclusive content.

I can’t say it ENOUGH- Thank you!

Out of the Shadows will be released in January and a cover reveal this week!

Gratin Dauphinois- The Best Potatoes!

Food is essential to romance. Regardless of where the food comes from- a fancy restaurant, a cool dinner, or from home. The old saying “the way to a man’s heart is through his stomach” has a lot of truth to it. I don’t know many women who are impervious to a man who cooks for her- or at least brings her tacos.

In A Marine for Christmas, Lucas is no different. Dixie blows his mind with Gratin Dauphinois and Beef Carbonnade. What good love story doesn’t have good food? I love cooking, I love growing food, and I love serving that food to those I love. So, my characters do as well. I hope you enjoy the recipe I have included for you!

You could call these scalloped potatoes, but Gratin Dauphinois has so much more flair!  It is hard to go wrong with potatoes, they are a humble food from the earth that need only a little dressing up.  You will be hard pressed to find a menu that can’t be complimented with a potato dish.  With the potatoes cooked in the oven with milk/cream, butter and a little garlic, the simplicity is deceptive.  This taste is subtle but engaging, the texture is smooth, and the experience is wonderful.

This dish complimented the Beef Carbonnade the family greatly enjoyed at our Christmas Dinner.  There was not a bit left after dinner, always a compliment to the cook!  Unless of course there is none left because the cook did a poor job of planning for her guests, but that was not the case- this time.

The humble potato!

Gratin Dauphinois

3 pounds of boiling potatoes– peeled and sliced 1/4 inch thick (the food processor works great for this)

1 cup of whole milk – I like to mix 3/4 cup whole milk with 1/4 cup cream- adds to the richness and wonderful texture.

1 clove garlic– pressed and spread on bottom of a buttered flame proof baking dish- I prefer a deep dish 9 inch cast iron skillet

3 tablespoons of butter plus more for greasing the bottom of the dish.

Once you have buttered the cast iron skillet and spread the pressed garlic, place the potatoes in the skillet spreading in layers.

Season the milk with salt and pepper, pour over potatoes.  Add more cream until the milk is 3/4 of the way up.  Place on burner and heat just to a simmer- this is a very important step so that the liquid and potatoes come together in the oven.

Distribute 3 tablespoons of butter (real butter, not margarine) on top of potatoes.

Bake in a 425′ oven for about 25 minutes- until the liquid is absorbed and the potatoes are tender.

Serve and be happy!  That is some flat out good food!  Great food does not have to be complicated to be wonderful.