Bestselling Author Delilah Devlin
HomeMeet Delilah
BookshelfBlogExtrasEditorial ServicesContactDelilah's Collections

Archive for 'recipe'

N.J. Walters: Keep the Happy in the Holidays (Recipe)
Thursday, December 21st, 2023

The winter solstice has arrived, and with it the shortest day of the year. Darkness comes early and stays late, but the tide is beginning to shift. This time of year can be hectic with holiday preparations—decorating, baking, shopping—not to mention the parties and get-togethers. So often, when the holidays arrive, many of us are too tired to enjoy it. We get crushed under the expectations—our own and those encouraged by the media. We feel that everything has to be perfect or that the holidays are ruined.

It doesn’t have to be that way. It shouldn’t be that way. Turn off the computer, put down the phone, and take some time to breathe. Go for a walk. If you walk in the evening, you can enjoy the festive lights. Sit in front of the tree and enjoy it. Watch a favorite holiday show with your family. Don’t let the season pass by in a blur. Being present is better than any store-bought gift you could give your loved ones.

Then there’s the financial stress the season often brings with it. There are many ways to enjoy the season without spending a ton of money. Call up your sister, mother, or friend and invite them over for tea or coffee or maybe an afternoon of holiday baking, sharing memories, and laughing together. The best part about the holidays is spending time with loved ones…and the food. Can’t forget the amazing food.

I recently spent a day with my brother and sister-in-law making homemade chocolates. It’s a tradition we carry over from our childhood, which makes it extra special. In the end, I had a tin of yummy chocolates, and they had a stack of tins they’ll give out to friends. Spending the day baking with friends and splitting the end results is not only fun but takes the pressure off everyone involved. Cookie swaps have become popular for this very reason. It’s a great excuse to socialize and you go home with a variety of cookies without having to bake them all yourself.

If you’re looking for a fast, easy, and delicious recipe, here’s one for fudge that my family has been making for at least sixty years, maybe longer.

Five Minute Fudge (From the Carnation Milk Cookbook)

2/3 cup of Carnation milk
1 2/3 cups of sugar

~Bring sugar and milk to a boil and boil on low heat for 5 minutes. Stir constantly. Remove from heat.

1 ½ cups chocolate chips (I use semi-sweet dark chips)
1 ½ cups of plain mini marshmallows (I use Kraft minis)
1 tsp of vanilla flavouring

~Stir until smooth and pour into greased 8” X 8” pan.

~Cool and cut into squares.

And if you’re looking for a calorie-free treat to help get you through the season, be sure to check out Taming the White Wolf, the first book in the Lone Wolf Legacy Trilogy.

Taming the White Wolf
Lone Wolf Legacy, Book 1

White wolf Devlin Moore has spent nearly the last century following his destiny: hunting rogue werewolves. His fate is to be the only one of his kind—hardened, feared, and brutally ruthless. Only now, Devlin’s not alone. There are two others. And if that wasn’t unsettling enough, Devlin is drawn to New York City for what appears to be a human…

As far as Devlin can tell, vibrant artist Zoe Galvani is no threat. But there’s something about her— from her unusual eyes that look similar to the same shocking hue as his own, to his growing need to mark her as his that suggests magical forces may be at play.

Now there’s no escaping each other, or the attraction that grows stronger by the second. But no one, especially a human woman, should have this effect on a lone wolf. And just when he’s sure that having her could be his undoing…the truth steps out of the shadows.

If you want to read more, you can find Taming the White Wolf here:

Entangled Publishing:

About the Author

N.J. Walters is a New York Times and USA Today bestselling author who has always been a voracious reader, and now she spends her days writing novels of her own. Vampires, werewolves, dragons, assassins, time-travelers, seductive handymen, and next-door neighbors with smoldering good looks—all vie for her attention. It’s a tough life, but someone’s got to live it.

Visit her at:
Newsletter Sign Up:
Facebook Author Page:

Genevive Chamblee: Fall Cooking (Recipe)
Thursday, September 21st, 2023

Fall is here… or so the calendar says. Is anyone getting any cool weather? I mean, it’s “cooler” here, as in, it’s lower three digits (e.g., 102 as opposed to 112). But autumn has always been somewhat of a giggle season with a spotty few cool days between warm ones. We’ll take it. Of course, it’s not like we have a choice when it comes to Mother Nature unless we move. But for the sake of the season, I’m just going to pretend that all is pumpkin spice and everything thing nice and that’s what autumn in the South is made of.

With fall comes warm, comfort foods—savory soups and hearty stews. And then there’s gumbo. Gumbo isn’t a seasonal food on the bayou, and there are about a million ways to make it—from simple to complex; with rice cooked in or prepared separately. None of these variations are wrong. Well… Okay, I take that back. Having seen boiled eggs and Pop-Tarts in gumbo, those ingredients are just plain wrong, no two ways about it. Yes, I say that with my full chest, will fall on a sword, and die on a hill with a gigantic heck-no foaming from my mouth. I don’t know who would have thought to create such an abomination, but obviously, it was by someone who has been hurt deeply. (Psst, there’s no shame in seeking therapy.)

However, there is one other way considered wrong in preparing gumbo. Now, I know when I say it, many people are going to get into their feelings but hear me out. A coworker nearly argued me to the ground, but I happened to have a couple of facts and history on my side. This is the inclusion of okra. My coworker dislikes it and doesn’t include it in her gumbo. To which, I said, “Then, it isn’t gumbo.” Shots fired. She insisted that it was, and I simply replied, “Nope.” Here’s why.

Okra isn’t an optional ingredient. The word “gumbo” literally means “okra” in West African. It’s where the recipe derived its name and originates from the African word “ki ngombo.” (See, studying for the SATs pays off.) Actually, my knowing that fact isn’t all that impressive. Most people who grew up around the bayou know this. It was something I had been taught since before I could remember. My coworker was born and raised in a neighboring southern state, and her ideas of what was considered authentic Creole and Cajun food was how Tex-Mex is to authentic Mexican food. So, when I hit her with this fact, her response (which was typical of her when she realized she had no comeback) was, “Well, I don’t know about that.” She still prepares her okra-less SOUP!

I say all that because it’s been a while since I shared a recipe. When scrolling through my blog archives, I realized although I’ve discussed gumbo numerous times, it doesn’t appear that I’ve ever shared a recipe. I give fair warning that the recipe that I used and learned from my grandmother has a lot of ingredients. (Everything is from scratch except the chicken.) However, it’s fairly simple to make.

Chicken and Sauage Gumbo

Roux Ingredients:

  • 1 cup all-purpose flour (Hint: Sift the flower before measuring. While adding flour to the measuring, shake the cup to distribute the flower evenly. Rake a knife over the top to press it down smoothly. This will improve the accuracy of measurement.)
  • Sausage grease (Bacon dripping or vegetable oil can be substituted, but why do that when you already have the sausage?)

Roux Directions:

  1. Over medium-low heat, whisk together flour and 3/4 cup sausage grease in a large pot a(a Dutch oven works well) until smooth. Be sure to whisk constantly and monitor the heat to avoid burning.
  2. Cook until the roux turns a rich brown in color (approximately 20 – 30 minutes).
  3. Remove from heat.

Gumbo Ingredients:

  • 1/8 tsp basil
  • 1/8 tsp oregano
  • 1/8 tsp rosemary
  • 1/8 tsp smoke paprika
  • 1/8 tsp thyme
  • ½ tsp dried thyme leaves
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp onion powder
  • ½ tsp white pepper
  • 2 tsp salt
  • 2 tsp Worcestershire sauce
  • 3cloves garlic (minced)
  • 1 large white onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup celery (chopped)
  • 8 cups chicken broth
  • 1 cup shredded Rotisserie chicken
  • 2 ½ cups okra
  • 2 lbs Andouille sausage (sliced)
  • Rice

Gumbo Directions:

  1. Chop onions, celery, and bell pepper to desired consistency. (I prefer a fine dice but other people prefer more coarsely chopped.)
  2. Add the Holy Trinity mixture to the roux and simmer for approximately 10 minutes.
  3. Add the chicken both to the roux and stir to blend well.
  4. Add all of the other ingredients and cook on low 45 to 60 minutes. (Note: Some people prefer to add the rice and others prefer to cook the rice separately. If planning to add rice, be aware that more broth and a larger pot may be necessary.

That’s all I’ve got. Now, it’s your turn to sound off. What did you think? What is your take on the subject? Do you agree or disagree? Did you find this information helpful or informative? Did you learn anything new, or did it change your opinion? Let me know your thoughts in the comment section. Also, let me know if you would like me to cover more of these types of topics or dive deeper into this one. If you like this post, please click the like button and share it. Your feedback allows me to know the content that you want to read. If you’re not following me on Creole Bayou blog, what are you waiting for? There’s always room at the bayou.

Future Goals

Get ready. It’s time to hit the ice again. Future Goals has arrived and is available.

When a college hockey player needs the help of an attractive older attorney, he gets more than he bargained for when trying to sort out the troubles in his career. Falling in love was never part of either man’s plan, especially as Corrigan’s and Sacha’s lives should never have collided. Now they’re left questioning if they’re standing in the way of the other’s future goals, or if there’s room for redirection.

Order your copy at:
Other booksellers:

Missed the first four books in my hockey romance series? No frets.

Out of the Penalty Box (book #1), where it is one minute in the box or a lifetime out, is available at It also can be ordered on iTunes, Nook, or Kobo. For more links on where to purchase or to read the blurb, please visit

Defending the Net (book #2) can be ordered at or Crossing the line could cost the game.

Ice Gladiators (book #3) is the third book in my Locker Room Love series. When the gloves come off, the games begin. Available at or

Penalty Kill (book #4) retakes the ice. Get a copy at or and let the pucker begin.

For more of my stories, shenanigans, giveaways, and more, check out my blog, Creole Bayou, New posts are made on Wednesdays, and everything is raw and unscathed. Climb on in a pirogue and join me on the bayou.

If you have any questions or suggestions about this post or any others, feel free to comment below or X (formerly tweet) me at @dolynesaidso. You also can follow me on Instagram at genevivechambleeauthor or search for me on Goodreads, Amazon Authors, BookBub, Bluesky, Threads, or TikTok.

NEWSLETTER! Want to get the latest information and updates about my writing projects, giveaways, contests, and reveals first? Click and sign up today.

Until next time, happy reading and much romance. Laissez le bon temps rouler.

About the Author

Genevive Chamblee resides in the Bayou country where sweet tea and SEC football reign supreme. She is known for being witty (or so she thinks), getting lost anywhere beyond her front yard (the back is pushing it as she’s very geographically challenged), falling in love with shelter animals (and she adopts them), asking off-the-beaten-path questions that make one go “hmm,” and preparing home-cooked Creole meals that are as spicy as her writing. Genevive specializes in spinning steamy, romantic tales with humorous flair, diverse characters, and quirky views of love and human behavior. She also is not afraid to delve into darker romances as well.

My Favorite Pasta Recipe — Ravioletti & Sun-dried Tomatoes!
Thursday, January 19th, 2023

So, a couple of weeks ago, I asked y’all to tell me what you wanted to see on my blog. You apparently like everything I’m doing, but someone mentioned they’d love to see recipes, too! So, I’m sharing the dish I make (I don’t have a huge repertoire) that my family loves. It’s super simple. And you don’t have to measure, just throw things in.

First, I set a pot of water boiling on the stove with a couple of dashes of olive oil and a shake of sea salt. When it starts to bubble—don’t wait until it’s fully boiling—go ahead and throw in your ravioli. We like cheese ravioletti, the little raviolis, better. And because we like leftovers, I make three boxes at a time. Two would actually be enough, but again—leftovers! Here’s the link on Amazon to the box we like: Ravioletti. It takes about 15 minutes to cook. I start testing them around 12 minutes. You don’t want them too soggy. I like a little chewiness.

As soon as the ravioletti is cooking, take out a fry pan, heat it with a shake of olive oil in the bottom, and then combine these ingredients in the pan:

  • diced onions to your taste (I use half of a medium onion)
  • a jar of sun-dried tomatoes in olive oil, chopped. This is the jar I love: Sun-dried Tomatoes.
  • a heaping tablespoon of minced garlic (not the dried kind–we use the stuff in the jar)
  • a packet of pine nuts
  • several hard shakes of oregano and basil; a little sea salt
  • Yes, the sun-dried tomatoes have their own olive oil, but add maybe a tablespoon more of olive oil

Once the onions are translucent, add a bunch of fresh spinach. I usually get one of those large containers in the salad section of the supermarket. I add enough it’s almost to the top of the deep frying pan I use. It’s not too much because it reduces to nothing when it’s cooked. Once the spinach is reduced, turn off the stove and set the pan aside.

When the ravioletti is done, drain it, then combine both pans into a large bowl and mix it up.

Serve it with parmesan cheese. I add pepper to mine.

Here, my daughter made some homemade focaccia bread to go with the pasta. So, delicious!

Now, if I were making this dish for myself, I’d add artichoke hearts! It’s sooooo good in this dish, but my family hates artichokes.

If you try it, I’d love to hear how you liked it! Also, let me know if you’d like more recipes!

Candice LaBria: Candice’s Guide to Surviving the Holidays (Contest + Cocktail Recipe)
Saturday, October 22nd, 2022

Everywhere I look I’m bombarded with reminders of the impending holidays: Pumpkins, Thanksgiving turkeys, Christmas trees, glittery dresses. Don’t get me wrong, I love a pumpkin spice latte once on the first cool morning in October—not August and not every day for the next four months. That leftover turkey sandwich when the house is quiet, the dishes are all done, and I’ve got a moment of peace to reflect on what I am grateful for—heaven. I love the holidays, but I’m overwhelmed by all the effort that goes into hosting the relatives, buying the presents, decorating, cooking, and attending every obligatory event. If you’re anything like me, you’re already precariously balancing a life packed to the seams. But fear not, there is hope. After many years of trial and error, I have stumbled upon the key to not only surviving but thriving through the holidays: found family, self-care, and cocktails.

Family. We all have one.  Even the best of them can be hard to take November through January. There’s something better—found family. I had not heard of the term until recently. Mine calls itself Framily, a combination of friends and family, but I discovered there is a real term and trend of found family. These are the non-biologically related people you chose as your support system. I would not have been able to manage life, much less the holiday seasons, without mine. My framily is a group of people I have known for almost a decade. We can discuss politics, not agree with each other, but listen and learn. We’re there for each other through health issues, life issues, and job issues. No matter what we face we know a text to framily will bring an immediate response of love, truth, help, and compassion without the baggage of biological family. When one of us acts bitchy, we’re called out with honesty and sympathy. If one of us suffers a slight, we fearsomely defend. Having a found family means never being alone to face the good or bad. Having a group that will make dinner when you are caught late at the office and entertaining that evening. So, when I’ve lost my sanity and am a raving lunatic, rushing to buy the perfect gift for Aunt Gertrude while simultaneously finishing a work project and planning a holiday meal, they step in and talk me off the ledge, usually over a cocktail. There is a suggestion for the hard-to-please relative, shortcuts to pull off the meal, and a book suggestion with a not-so-subtle hint to take some self-care time. I can laugh at myself, reset, and stop driving everyone crazy. So, find your tribe, those people that unconditionally love and support you, yet keep you grounded and real.

Self-care is another component for surviving the holidays, though you should make it a regular part of your life. If you don’t value and care for yourself, how can others? You can’t be your best for your friends and family if you aren’t at your best. What it looks like is different for everyone. Massage, tea with a friend, bubble bath, whatever makes you feel good. For me, it’s taking time to sit, read, and recharge. Books are an affordable mini vacation. I am transported to different locations, lost in the story, and who doesn’t need that amid holiday parties, school events, relatives’ visits, and end-of-year work projects? There is a book to suit every mood. I, of course, highly recommend Holiday Shorts that just came out this week. As a contributing author, it has something for everyone— holiday-themed stories. There’s love, romance, exploration, fantasy, and lots of toe-curling sex. Whatever book or other self-care regimens you chose, just do it. Make it a priority. You will thank me.

To complete the survival strategy is a cocktail. Much like my main character, Devon, in “The Sugar Rim”, when I am in a stressful situation, my go-to drink is a lemon drop martini. Devon also has a found family, a group of co-workers from the zoo: Peggy, Joe and Felicia. She is a recent addition to a new area with a job she loves, and she wants to share her life with someone. She has a made an artform out of bad romantic decisions, and she no longer trusts her judgment. Her found family helps her craft her dating profile, and they are there to help with the predate jitters and all the ups and downs that come with new love interests. That, and a little help from a sugar-rimmed drink, gets Devon the love she desires.

That brings me to my favorite recipe for a lemon drop martini.

  • 1 ounce freshly squeezed lemon juice—I prefer a meyer lemon
  • 2 ounces of vodka—Kettle One from the freezer for me
  • ¾ ounce Cointreau—don’t substitute with triple sec
  • ¾ ounce simple syrup—yes, I use store bought no matter how easy they say it is to make it

Pour the ingredients into a shaker with ice. Turn on the soundtrack to the movie Cocktail and shake it like Tom Cruise. Take your martini glass, use a little of the left-over lemon juice to rim it with sugar. I love the sanding sugars for their colors and size.

  • Pour the contents from the shaker into the beautifully sugar rimmed glass
  • Sit in your favorite chair or spot
  • Put your feet up
  • Close your eyes,
  • Inhale the citrus scents wafting from your beverage
  • Take a sip
  • Enjoy the cool, tart, slightly sweet beverage

You are now ready to face whatever holiday challenge comes your way.

I would love to hear about how you cope with holiday stress, your found family, or your favorite drink recipe. Drop a comment for a chance to win a free copy of “Holiday Shorts.” Winner will be chosen within 48 hours.

Thank you, Delilah for the opportunity to share my survival guide with your lovely readers. Here’s to a fun, fantastic 2022 Holiday season.


To connect with me – email: Facebook, Twitter or Instagram @CandiceLaBria

N.J. Walters: Christmas Traditions (Recipe!)
Wednesday, December 22nd, 2021

I love this time of year—the music, the colored lights, the tree, the holiday movies, and the excitement. Like most families, we have various traditions that have changed or evolved over the years. But one tradition that never changes is my mother’s fruit cake.

Yes, I said it. Fruit cake. We’re big on this holiday staple in my family and all of us would feel slighted if our mother didn’t make us one of her amazing cakes. Heck, when I was a kid, I used to ask for one for my birthday every year. Mom would make a fruit cake for the family celebration and a chocolate one for the party with my friends. I don’t know what makes hers so special. Maybe it’s the rum, maybe it’s the love. All I know is Christmas wouldn’t be the same without it.

Another tradition is chocolate fudge, but not just any fudge. I use the same recipe my mother used when I was a kid. It’s fast and delicious.

Five Minute Fudge (From the Carnation Milk Cookbook)

2/3 cup of Carnation milk

1 2/3 cups of sugar

~Bring sugar and milk to a boil and boil on low heat for 5 minutes. Stir constantly. Remove from heat.


1 ½ cups chocolate chips (I use semi-sweet dark chips)

1 ½ cups of plain mini marshmallows (I use Kraft minis)

1 tsp of vanilla flavouring

Stir until smooth and pour into greased 8” X 8” pan.

Cool and cut into squares.

And if you’re looking for a calorie-free treat to help get you through the season, be sure to check out WOLF IN THE WOODS, book 1 of the Salvation Pack: The Next Generation series.

Wolf in the Woods
Salvation Pack: The Next Generation, Book 1

Not wanting to be forced to mate to an eligible male in her pack who won’t take no for an answer, Addie Fuller is on the run.

Billy Gallagher might be human, but he understands werewolf culture all too well after being raised in the Salvation Pack.

When their paths cross, he helps her, even knowing it will likely mean his death. He’s no match for a full-blooded male wolf. A short, brutal fight, leaves him near death and Addie fighting to save his life.

He recovers, but he’s not the same man he was. The one thing he does know for sure—he and Addie are meant to be together. All he has to do is convince her of that and deal with the threat looming over them.

Snippet from Wolf in the Woods

Spellbound, he watched her morph from tall, gorgeous, brave woman to multihued, sleek, powerful wolf. Her body contorted—bones reshaping, forehead flattening, and jaw elongating.

It was pure magic.

She growled, prepared to fight, but it was an uneven battle, lost before it even began. Two full-blooded werewolf males against a female werewolf and a human? Yeah, the odds weren’t in their favor.


Want to read more? Click on one of the links below.

Evernight Publishing:

About the Author

N.J. Walters is a New York Times and USA Today bestselling author who has always been a voracious reader, and now she spends her days writing novels of her own. Vampires, werewolves, dragons, assassins, time-travelers, seductive handymen, and next-door neighbors with smoldering good looks—all vie for her attention. It’s a tough life, but someone’s got to live it.

Visit N.J. at:

Newsletter Sign Up:
Facebook Author Page:

Genevive Chamblee: Unnoticed Traditions (Recipe)
Monday, October 25th, 2021

Bonjour, salute, and greetings once again, mes amis. Happy fall! Now, down in these parts of the deep south, we know it’s fall not so much by the temperature—although, it has cooled off some—but rather, by the lack of mosquitos, how the fish are biting, and the street lights popping on at 5:00 p.m. Some trees have even decided that they would grace us with a change in coloration; although, many are still blooming. And speaking of fish, I’ll tell a funny quick aside here.

I never realized that certain fish can’t be purchased or sold. That’s because some fish, while safe to eat, are considered gamefish and are prohibited from being legally sold in seafood markets, grocery stores, restaurants, and/or by individuals. One would think I would have known this, but the truth is… I never attempted to buy any of these fish. I live on the bayou; so, there’s no purpose. If we want perch or brim and whatnot, we simply grab a pole and catch it.

Now, that may seem like such a random thought for a blog post when talking about fall, but it actually ties in. See, it got me to thinking about all the small things that I’ve grown up doing but have never quite given much thought as to why I do it. One such tradition is having red beans and rice on Mondays. (Yes, that’s a thing.) And there’s a couple of caveats to this.

First, red beans and rice has been a part of Creole culture for over two hundred years and is a staple, comfort food in many Creole homes. According to historical accounts, the tradition of red beans and rice on Mondays began due to Mondays being the day most people did their laundry. Since the preparation is simple and the meal is both scrumptious and fulfilling, it is easy to understand why it quickly became a favorite. In an age when women typically prepared the family meals and did the laundry, preparing red beans and rice, just mixing the ingredients and allowing it to cook all day while the laundry was being done was easy. It also can feed large families for a relatively small cost.

I grew up on Red Beans and Rice Mondays, and to this day, it’s a tradition I tend to stick to a lot. However, I’m not as faithful about it as my mother, grandmother, and great-grandmother. One reason for that is the heat. Typically, on hot days, I enjoy a meal that is light and cool. Red beans and rice is definitely not that. But with the arrival of fall, it’s the perfect meal, especially to curl up and eat while reading a good book.

Experts and historians cannot agree on when the recipe first entered Creole culture. They also cannot agree on the original recipe or preparation of the dish. Another area that remains uncertain is the original recipe. There are hundreds of ways to prepare it, as no two recipes are the same. Some would argue there is no right or wrong recipe, either, but after seeing some of the ingredients some people put in their red beans and rice, I’m going to have to strongly disagree (and gag).

The following recipe is the one my family has used for generations. As with many Creole recipes, this one involves many ingredients. There are others that are much simpler to prepare and cheaper.

I use dried Creole red beans for this dish. There is a difference between a Creole red bean and another red bean, however, I won’t be getting into that here. Kidney beans are a good substitution if Creole red beans are not available. I begin by placing the beans in a slow cooker and allowing them to soak overnight. A quick tip, though, is if the beans will be on slow cook for more than ten hours, soaking them overnight is not necessary.

After the beans have soaked, drain and add butter, canola oil, onion, celery, bell pepper, and garlic. Allow to cook until the butter has melted. Stir. Add the spices (salt, black pepper, white pepper, cayenne, basil, celery salt, thyme, onion powder, paprika, sage, and oregano). Mix well. Add tomatoes and stir. Allow to cook for approximately five minutes. Add chicken stock and stir. Add ham hock, andouille, and bay leaves. Allow to cook 8 – 10 hours.

In a pot, cook rice as directed. Serve the red beans in a bowl with a scoop of rice atop. For an alternative method, sometimes, about an hour before I’m ready to serve, I add my uncooked rice to my crockpot. This allows the rice enough time to cook without becoming overly mushy. It also allows for the flavors to really get into the rice. (Bonus, red beans and rice always taste better the next day. The same applies to gumbo.)

So, that’s all I have for a fall welcome. What’s your favorite fall recipe? Let me know your thoughts and opinions below. Oh, and if you like this post, please click the like button and share it. As they say, sharing is caring, and it does help my blog grow. If you’re not following me, what are you waiting for? There’s always room at the bayou. We have fun, and there’s no need to worry about what’s in the water. Not everything bites. Creole Bayou is a blog dedicated to all things Creole, Cajun, recipes, romance, trivia, psychology/mental health, self-help, writing, and books.

Don’t forget to pick up a copy of Penalty Kill, my sensual and saucy sports romance, that is guaranteed to make the already melted ice turn to steam and fog the plexiglass. Available at and

When the scandal of a double homicide threatens to destroy his career, this billionaire hockey player hires an ambitious sports agent to improve his public image. It’s time to let the puckery begin.

Timothée Croneau is that jock—the bad boy superstar with the naughty reputation. He’s handsome, arrogant, and a billionaire. He’s also the number one person-of-interest in a double homicide and recently traded to a losing team who is showing him no love. And wouldn’t it be just his luck that his career splashed in the toilet six months after his long-time agent kicked the bucket? Now, he’s stuck with Ryker Kitsch. An agent is supposed to fix his life, though, not break his heart.

Speaking of breaks, ex-athlete Ryker Kitsch wants his in the sports agency realm. He sees his chance to make a name for himself by helping rebrand his agency’s newly acquired hockey star, Timothée Croneau. The guy needs every lick of positive PR he can get. So, why is the devilishly gorgeous forward fighting him at every step and leaving Ryker to wonder if he’s been hired for a babysitting gig?

The mess Timothée is stirring was never in any contract Ryker was hired to handle. One thing’s for sure. Whether it’s a forecheck or backcheck, collision is inevitable.

Order your copy at:
Amazon: B08YMYZF2S
Other booksellers:
Amazon US:
Amazon UK:
Amazon CA:
Amazon AU:

Missed the three in my hockey romance series? No frets. Out of the Penalty Box (book #1), where it is one minute in the box or a lifetime out, is available at It also can be ordered on iTunes, Nook, or Kobo. For more links where to purchase or to read the blurb, please visit

Defending the Net (book #2) can be ordered at or Crossing the line could cost the game.

Ice Gladiators (book #3) is the third book in my Locker Room Love series. When the gloves come off, the games begin. Available at or

For more of my stories, shenanigans, giveaways, and more, check out my blog, Creole Bayou, New posts are made on Wednesdays, and everything is raw and unscathed. Climb on in a pirogue and join me on the bayou.

If you have any questions or suggestions about this post or any others, feel free to comment below or tweet me at @dolynesaidso. You also can follow me on Instagram at genevivechambleeauthor or search me on Goodreads or Amazon Authors or BookBub.

NEWSLETTER! Want to get the latest information and updates about my writing projects, giveaways, contests, and reveals first? Click and signup today.

Until next time, happy reading and much romance. Laissez le bon temps rouler.

M. S. Spencer: Whirlwind Romance (Recipe & Excerpt)
Wednesday, July 7th, 2021

Pirates, Puritans, propaganda, and princes—pieces of the puzzle in the whirlwind romance between a beautiful jelly maker and a mysterious castaway.

Up until my thirties, I traveled a great deal, living in many countries with amenities that many would consider below standard. So it wasn’t until I married and settled down in an old farmhouse with an acre of land that I could indulge my fantasy of growing my own food. We planted apple, plum, peach, fig, hazelnut, and cherry trees; gooseberries, strawberries, blueberries, and raspberries; all kinds of vegetables, including an ill-fated attempt to grow artichokes; and finally, lots and lots of herbs. I built a formal herb garden and planted thyme, lovage, rosemary, chives, tarragon, sage, and lemon balm. The one thing I couldn’t get to grow was mint. Yes, the gardeners among you will scoff, but it took me years to get a plot to flourish. When it did, I had to do something or it would take over the entire acre.

So I called upon my sister-in-law, to whom Whirlwind Romance is dedicated. She directed me to an old recipe for mint jelly. Once the mint invasion was under control and I’d mastered the technique, I spent whole summers working up recipes for herb jellies. It was great fun. Despite the fact that I’m not really fond of jelly, they made excellent Christmas gifts.

When I started writing Whirlwind Romance, I thought about what my heroine, Lacey Delahaye, would do for a living. She lives alone in Florida, her one grown son. What could she do? I thought of the innumerable ecosystems in Florida, from pine uplands, to coastal plains, to palm hammocks—all of which are host to many wild fruits, most of which can be made into jelly. Ah hah! She’d be a jelly maker.

For fun, I added the recipes to each chapter. I hope you enjoy them as much as you do Lacey and Armand’s love story.

Whirlwind Romance

In the aftermath of a hurricane, Lacey Delahaye finds herself marooned on an island off the Florida coast with a mysterious man. Before he can confess his identity, they are kidnapped and taken to a tiny island in the western Caribbean. In a story laced with adventure and romance, Lacey encounters pirates, power-mad ideologues, and palace intrigue, not to mention the advances of three men, only one of whom she loves.

One of Lacey’s Recipes: Passionfruit Jelly

Passionfruit is a woody vine with strange, yet beautiful flowers. It grows in humid tropical lowlands. Ripening in the fall, the round fruit about the size of a plum is either golden or dark purple.

Passionfruit Jelly


5 lbs passionfruit for 2 cups juice
2 oz. water

Halve the fruits and scoop out filling. In a blender, quick pulse for a couple of seconds. Strain the juice. Repeat procedure 2-3 times, thinning with water if necessary, until juice is clear.
2 cups juice

1 ¾ cups water
7 ½ cups sugar
6 oz. (2 packets) liquid pectin

Combine juice, water and sugar in a large pot.  Bring to a full, rolling boil over high heat, stirring constantly.  Add liquid pectin.  Remove from the heat, skim off any foam and pour into hot, sterilized jars leaving 1/4 inch space between the jelly and rim of the jar. Upend jars and leave 5 minutes, then turn right side up and tighten lids.

Makes 4 pints.

Excerpt from Whirlwind Romance: Slipping Briskly

The full moon shone through the window, illuminating Lacey’s nodding head. Armand touched her cheek. “I think it’s your bedtime.”

Stung, she shot back, “I’m taking care of you, remember?”

He held up a hand. “Sorry! I’d forgotten.” After a moment, he asked, his tone diffident, “Can you help me up?”

Lacey put an arm around his back and together they limped to Crispin’s room. She took his pants and shirt off and folded them neatly. As she turned to leave, he touched her arm. “Stay a minute?”

How could she admit she had to get out of there quickly or she wouldn’t be able to go at all? His handsome face—the strong chin covered with stubble, the pearly teeth contrasting with his tan skin, not to mention the long, graceful fingers he held out to her—all conspired to lure her closer. Her heart led the way, propelling her to his side. She sat down. “What is it?”


Her body tensed as desire fought to get out, and she fought just as hard to keep it in. I have to go. I have to…go. “What?”

His words came out in a rush. “Lacey, the other day—the first night—when you rescued me. When we…we…”

Don’t say it. Don’t say it. Christ.

“I…uh…want you to know I don’t do that on a regular basis.”

His air of shy ambivalence gave her courage. “I see. You don’t have sex on a regular basis?”

“No, no, it’s not that.” He stopped, flustered. “Er, I mean… I don’t sleep with women indiscriminately.”

Should she let him off the hook? Nah. “But you do sleep with a lot of women?”

“No! Lacey, you’re being difficult on purpose. I meant, that I didn’t mean to…you know. It just happened. Forgive me?”


Armand interrupted her. “Not that it wasn’t enjoyable.” He seemed distracted, running a finger down her arm. “Wonderful. Fantastic. Too short.” He peered at her. “Lacey, you must know how beautiful you are. You have the most perfect cheekbones I’ve ever seen.”

“Cheekbones?” What the hell is he talking about?

“I’m an amateur photographer. Those cheekbones could belong to a supermodel. Perfectly sculpted. And your nose…” He tapped the tip. “A little pixie nose. It even turns up slightly. Your long, fine hair is the russet-gold of burnished copper pots I once saw piled high in a shop on Martinique. Your eyes…” He closed his. “Your eyes are the blue-green of a freshly mowed cricket field, of the emeralds that grow deep in the mountains, of the lagoon near my home on a blustery day.” He touched her hand. “Then there’s your body—as I remember it—a soft, comfortable, pillowy—”

“Hey!” Lacey shook her head to break the spell. “I think you’ve said enough. Get some sleep.”

She tried to rise, but he slipped his arms around her and drew her close. She wanted to struggle. She tried to struggle. It was no use. The long kiss filled her with a warmth that matched a fire on a cold night, a cup of cocoa, or a hot bath. When he lay back, the warmth turned to blazing passion. The power of it frightened her. I’ve got to go. She ran out of the room before he could stop her.

Buy links:
Wild Rose Press 
Barnes & Noble

About the Author

Librarian, anthropologist, Congressional aide, speechwriter—M. S. Spencer has traveled the globe. She has published fourteen romantic suspense or murder mystery novels, with two more on the way. She has two fabulous grown children and an incredible granddaughter. She divides her time between the Gulf Coast of Florida and a tiny village in Maine.

Social Media Links:

Blog  Facebook  Twitter  Instagram  Pinterest Linked In GoodReads  Bookbub