Julia Barrett's World

Good God in heaven I’m tired! I’ve spent the day finishing up Book Four of Daughters of Persephone - Tempus Fugit, Time Flees. Bloody exhausting and exhilarating at the same time! Of course, I only have the cover for Books One and Two, but it, the cover, that is, bears repeating. Or perhaps bares repeating. I do love that cover, so Dune-ish in a hot naked guy butt sort of way.

So…news…Chris at Stumbling Over Chaos is stumbling over Beauty and the Feast, my upcoming contemporary romance from Resplendence.

http://www.stumblingoverchaos.com/

Stop over there and check things out - I’ll be giving away a free copy of this delicious, smoking hot romance.

I’m still running my recipe contest here - I’ve tried Lil’s bacon-inspired croissant sandwiches, Jen’s black pepper parmesan biscotti and Dana’s Lemon Cheesecake and so far, we’re on a big hitting streak! Leave your recipe and you might win a copy of Beauty and the Feast. My contest runs until April 1.

In other news, Tessie Bradford’s fabulous book, Possessing Eleanor, comes out today with Resplendence as does The Devil to Pay, by Pamela Labud - buy link:

http://www.resplendencepublishing.com/

Okelie dokelie - ’nuff for tonight.

Oh gosh! Over at Author Island in the Tiki Hut with my excerpt from Logical Lust’s The Cougar Book today. I would love to have you drop in! http://authorislandtikihut.blogspot.com/

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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!

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