Julia Barrett's World

A quick note and I’ll stop by later!

Captured is up on Amazon and available for download on your Kindle. Go for it! My hubby did!

http://www.amazon.com/Captured-Siren-Publishing-Classic-ebook/dp/B00371V7WO/ref=sr_1_1?ie=UTF8&s=books&qid=1267807147&sr=8-1

Remember the contest - I want your sexiest recipes! Oh…and I received my hard copies of The Cougar Book yesterday. It’s fabulous! Anyone want a signed copy? Leave me a recipe and you could win one of those too! This book is hot! My story, of course, is hot and sweet, ‘cuz, you know, it’s kinda like me.

Releases: Out of the Shadows, by Cammie Eicher, the first in the Shadow Ancient series, Resplendence Publishing. This vampire romantic suspense creates a new mythology of vampires, and features a dark and sexy vampire hunter forced to protect the Ancients’ child of prophecy — and the woman who eventually must choose between her love for him and her promise to protect the newborn.

Buy Link: http://www.resplendencepublishing.com/

Check out Cindy Spencer Pape, she tagged me! http://cindyspencerpape.blogspot.com/

Tweet This Post

Beauty and the Feast

releases with Resplendence on March 16th.

The contemporary romance includes Eva’s recipes - you can find them at the end of the story.

To celebrate, I’m hosting a recipe contest.

Send me your sexiest, your most sensual recipe sometime over the next month, and I will choose three winners! I’ll feature your recipes and your fake names (real names if you like) on my blog and send each of you a copy of Beauty and the Feast.

Feel free to leave your recipe as a comment here or email your recipe to me at Julia@JuliaRachelBarrett.net

I’ll announce the winner on April 1st, along with the winning recipes.

I’ll start! Here’s one of Eva’s favorites!

Eva’s Wet Sauce

1 cup tomato sauce

1 small can tomato paste

½ cup dark balsamic vinegar

½ cup dark brown sugar

¼ cup molasses

¼ cup Worcestershire sauce

¼ cup soy sauce

1 tsp. granulated garlic

1 tsp. kosher salt

1 tsp. fresh ground black pepper

1 tsp. smoked paprika

2 tsp. Tabasco

Whisk together and store in fridge. Use as a marinade or dipping sauce.

Enjoy!

Tweet This Post

Really, Orson?

Weeell, as my romantic Scotsman says. I’m drinking a wine that is older than me!

There I was, minding my own business, perusing the merchandise at an estate sale, when this guy pulled out a sealed crate of Chilean wine. Hmmm….says I, how much will you sell that for? Shhhh…Cuz you know, I’m thinking I really like that old wooden crate with that Chilean import stamp on it.

He looks at it, replies - I was just gonna put my feel on it. Tell ya what, you buy something and I’ll throw it in for free.

So I buys me an original, fully intact, wooden Dragon Dominoes set, and an original Scrabble set and he tosses in the case of wine. Of course, prevaricator that I am, the case sits unopened in my garage for a year. My daughter and her boyfriend pried the lid up last week and exclaimed, and I quote - Yuck! 1959!

Tonight my husband says, I’m opening a bottle.

Vinegar, I bet, says I, stirring the lasagna sauce.

Vintage 1959, Planella, Chilean Red Burgundy Reservado.

We took a whiff…smells like…wine! Took a look…good clarity. Took a tiny sip…totally not bad, as a matter of fact, it’s pretty damn good shit! Drinking a wine older than me with my homemade lasagna. OMFG! And we have twenty-three more bottles! Yee-hah!

If anyone knows anything about his wine or the winery, let me know - we pulled up a big blank when we tried to find information. If you figure it out, pass the info on to me and maybe I’ll send you a bottle!

Tweet This Post