Wednesday, November 16, 2011
New Sci Fi Erotic Romance from Bianca D'Arc
It's been a while since I checked in here. I'm not really sure what's going on with this blog right now, but I finally noticed it was my turn to blog, so here I am! :)
I've been busy, working on new projects and celebrating a couple of new and upcoming releases. Finally! I know it's been a while since there's been new material from me. I'm glad to finally end the long dry spell.
Just lately, I've had a couple of romances in futuristic space-faring settings. First, a new novel that starts a brand new trilogy from Samhain Publishing, called HIDDEN TALENT. It released in ebook on October 25th and will be in print sometime next year. The second book in the series is titled TALENT FOR TROUBLE and the third will be called SHY TALENT. I anticipate those being released next year, but don't have exact dates yet.
HIDDEN TALENT is based on the premise that in the future, humans have developed and utilized certain kinds of psychic Talents. In some parts of the galaxy, gifted people share their strengths on a Council of those with Talent who rule over a group of planets. In other parts, people with Talent are hunted for their power. Jeri, the heroine of this story is on the run from one such place and she crosses paths with a StarLord, Micah, who is on a covert mission for the Council. He recognizes her abilities and takes her with him aboard his starship.
What happens then is an education for the shy woman who grew up very repressed by Council standards. Aboard the good ship Circe, pleasure is shared freely in pairs or multiples as a way to enhance and recharge Talent. Micah teaches her all about her abilities and how to harness them. He never bargained on falling in love with her, but there it is. They race to help an agricultural world under attack and together, they learn that they are more powerful than either one is alone.
KING OF SWORDS will be rereleased shortly in ebook formats. It is the first story in the Arcana series of novellas that ties into my Jit'suku Chronicles. Other books in the series include the Sons of Amber: Ezekiel & Michael. This story had been previously released as part of an anthology called FORTUNE'S FOOL, a couple of years ago from Phaze. That anthology is out of print now, so I'm reissuing this story in preparation for releasing the other stories in the series.
KING OF SWORDS is set in the Jit'suku universe, a few hundred years before the Sons of Amber stories. I anticipate having a number of related books set in this world, creating a generational saga that follows the consequences of human tinkering with soldiers' DNA, making them Enhanced, better than they were before and more dangerous to both races.
This particular story introduces a little bar on a space station called The Rabbit Hole, where information is passed back and forth to a network of spies working for the good of humanity. When aliens attack and try to subdue the station, it's up to a couple of retired soldiers turned spies and a clairvoyant civilian woman to repell the invaders. She teams up with one Enhanced soldier in particular. Together can they retake the station and find a love that will last for all time?
The second Arcana story is called KING OF CUPS and will be out in December. It follows the proprietor of The Rabbit Hole and his clairvoyant card dealer on an adventure into Jit'suku space. Few who have gone there have ever returned. They find themselves on an adventure of epic proportions simply by tryinig to help someone out of a jam. Trapped aboard an alien spaceship, they can no longer deny the attraction that has raged between them for months. Can they overcome their differences and find a solution to an intergalactic problem at the same time?
That takes me to the end of the year, but I have a lot more planned for 2012, so stay tuned! :)
Labels: Bianca D'Arc, New Releases, romance, sci fi, self publishing
Thursday, May 05, 2011
Daughters of Avalon Publishing
Hi everyone,
I have some exciting news to share. I've started a company, Daughters of Avalon Publishing. The company has an official muse, Sparky Urban, my terror-ier. He has a Facebook page and at our website there is a link to Cafe Press where you can find Sparky Urban merchandise and items for writers.
I'm on Facebook as well, and if you haven't friended me come on over, its under Tambra Kendall. There should be a FB page for Daughters of Avalon Publishing. FB is a bit tricky for me when it comes to doing the business pages. Anyway, lots to learn!
This a wonderful time to be an author and have the technology to really publish our work through places like Amazon, Smashwords and CreateSpace.
When you submit your story to Smashwords, it isn't intantaneous. The formatting must be a certain way it must go through the vetter aka the meatgrinder. This process can take a couple of days with so many people doing this the wait in the queue the reason. To me, it's all worth it.
Self publishing isn't for everyone but for some of us it is something that works. This is my second turn at self publishing. The first time was in 1990 when things were expensive and the options smaller, including using the internet.
As I type this, I have a story going through the Smashwords Vetter. Then, it will be on to Amazon and finally Smashwords for print.
I hope you'll celebrate with me as I take control of my writing career.
The website is: www.daughtersofavalonpublishing,com
email is: daughtersofavalon@att.net
Until next time!
Tambra Kendall
Daughters of Avalon Publishing
I have some exciting news to share. I've started a company, Daughters of Avalon Publishing. The company has an official muse, Sparky Urban, my terror-ier. He has a Facebook page and at our website there is a link to Cafe Press where you can find Sparky Urban merchandise and items for writers.
I'm on Facebook as well, and if you haven't friended me come on over, its under Tambra Kendall. There should be a FB page for Daughters of Avalon Publishing. FB is a bit tricky for me when it comes to doing the business pages. Anyway, lots to learn!
This a wonderful time to be an author and have the technology to really publish our work through places like Amazon, Smashwords and CreateSpace.
When you submit your story to Smashwords, it isn't intantaneous. The formatting must be a certain way it must go through the vetter aka the meatgrinder. This process can take a couple of days with so many people doing this the wait in the queue the reason. To me, it's all worth it.
Self publishing isn't for everyone but for some of us it is something that works. This is my second turn at self publishing. The first time was in 1990 when things were expensive and the options smaller, including using the internet.
As I type this, I have a story going through the Smashwords Vetter. Then, it will be on to Amazon and finally Smashwords for print.
I hope you'll celebrate with me as I take control of my writing career.
The website is: www.daughtersofavalonpublishing,com
email is: daughtersofavalon@att.net
Until next time!
Tambra Kendall
Daughters of Avalon Publishing
Labels: Daughters of Avalon Publishing, publishing, romance, sparky urban, tambra kendall
Thursday, January 07, 2010
A Time to Celebrate
December kicked off the release of my novella, Christmas of Hope, available from Red Rose Publishing. If you're looking for a funny, heartwarming read pick up your copy today. Its time to celebrate and that means food.
It's cold in Houston. In fact, its been downright freezing at night at that puts me in the mood for certain food.
Here's a Rachel Ray recipe I really like. I hope I have all the stuff to make it tonight.
Super Nachos
Recipe courtesy of Rachael Ray
Adjustments made by Keelia Greer
Ingredients:
2 bags corn tortilla chips in 2 colors or different. Or your two favorite flavors. (I used Doritos Corn chips and it was fine.)
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
¼ cup, 2 handfuls, cilantro leaves finely chopped-substitute parsley, if cilantro is not to your liking
Salt
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped (I omitted this)
1 teaspoon salt
1 ½ teaspoons dark chili powder
1 ½ ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you a medium to hot heat level
1 can black beans, 15 ounces drained
*Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¾ pound pepper jack cheese, shredded, about 2 ½ cups. (I use Colby-Jack cheese and a bit of Velveeta)
*Or, you can use the cheese in the jar and heat it up. Another idea, make a small to medium batch of Velveeta Cheese dip and use it.
Additional toppings, optional:
Sour cream, chopped black olives, sliced avocado, dressed with lemon juice.
Instructions:
Arrange chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add the meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot melt butter and ad flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately.
The other day I pulled out the crock pot and tossed in a small roast, potatoes and carrots. I let it cook all night on low and the meat pulled apart with a fork.
This next recipe is from my mother-in-law. If there were any leftovers, it was who made it to the refrigerator first.
Meatballs Suisse
(1) 10 ¾ oz can cream of mushroom soup, diluted with 1 can of milk
1 egg, slightly beaten
1 pound ground beef
1/3 cup of uncooked rice
¾ chopped onion
1 tsp salt (optional)
¼ tsp. oregano leaves or Italian seasoning
1/3 tsp pepper
shortening or cooking oil, enough to cover the pan
*I also add some Worchestershire sauce to the meat mixture
Dilute soup with milk. Add 1/3 cup of soup mixture to ground beef and next 5 ingredients; mix well.
Form into balls and brown on all sides in shortening in skillet. (They have a tendency to stick.) Transfer to a skillet that has a tight fitting lid. Put browned meatballs in the skillet and pour the remaining soup mixture over the meatballs. Cover and simmer over low heat for 30-35 minutes or until rice is tender, stirring occasionally. *Stir very gently since they easily fall apart.
If sauce is too thick add extra milk.
4-5 servings.
I hope the recipes will help make a few of these cold days pass quicker. My books will also add some steam into your life. Be sure to check out my titles from Whiskey Creek Press Torrid, Aspen Mountain Press and Red Rose Publishing under the names, Tambra Kendall.
You can find my Keelia Greer titles from Red Rose Publishing and Highland Press.
It's cold in Houston. In fact, its been downright freezing at night at that puts me in the mood for certain food.
Here's a Rachel Ray recipe I really like. I hope I have all the stuff to make it tonight.
Super Nachos
Recipe courtesy of Rachael Ray
Adjustments made by Keelia Greer
Ingredients:
2 bags corn tortilla chips in 2 colors or different. Or your two favorite flavors. (I used Doritos Corn chips and it was fine.)
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
¼ cup, 2 handfuls, cilantro leaves finely chopped-substitute parsley, if cilantro is not to your liking
Salt
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped (I omitted this)
1 teaspoon salt
1 ½ teaspoons dark chili powder
1 ½ ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you a medium to hot heat level
1 can black beans, 15 ounces drained
*Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¾ pound pepper jack cheese, shredded, about 2 ½ cups. (I use Colby-Jack cheese and a bit of Velveeta)
*Or, you can use the cheese in the jar and heat it up. Another idea, make a small to medium batch of Velveeta Cheese dip and use it.
Additional toppings, optional:
Sour cream, chopped black olives, sliced avocado, dressed with lemon juice.
Instructions:
Arrange chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add the meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot melt butter and ad flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately.
The other day I pulled out the crock pot and tossed in a small roast, potatoes and carrots. I let it cook all night on low and the meat pulled apart with a fork.
This next recipe is from my mother-in-law. If there were any leftovers, it was who made it to the refrigerator first.
Meatballs Suisse
(1) 10 ¾ oz can cream of mushroom soup, diluted with 1 can of milk
1 egg, slightly beaten
1 pound ground beef
1/3 cup of uncooked rice
¾ chopped onion
1 tsp salt (optional)
¼ tsp. oregano leaves or Italian seasoning
1/3 tsp pepper
shortening or cooking oil, enough to cover the pan
*I also add some Worchestershire sauce to the meat mixture
Dilute soup with milk. Add 1/3 cup of soup mixture to ground beef and next 5 ingredients; mix well.
Form into balls and brown on all sides in shortening in skillet. (They have a tendency to stick.) Transfer to a skillet that has a tight fitting lid. Put browned meatballs in the skillet and pour the remaining soup mixture over the meatballs. Cover and simmer over low heat for 30-35 minutes or until rice is tender, stirring occasionally. *Stir very gently since they easily fall apart.
If sauce is too thick add extra milk.
4-5 servings.
I hope the recipes will help make a few of these cold days pass quicker. My books will also add some steam into your life. Be sure to check out my titles from Whiskey Creek Press Torrid, Aspen Mountain Press and Red Rose Publishing under the names, Tambra Kendall.
You can find my Keelia Greer titles from Red Rose Publishing and Highland Press.
Labels: Recipes, Red Rose Publishing, romance
Friday, April 03, 2009
The Basics of Romance Writing at Coffee Time Romance
I'm teaching The Basics of Romance Writing at Coffee Time Romance.
http://www.coffeetimeromance.com/board/forumdisplay.php?f=984
If you always wanted to write a romance, please join me for this two week course.
I have lots of information to share and I don't answering your questions.
Join Coffee Time if you're not a member and hop on over to my class. While at Coffee Time you can visit the Reader's Retreat where some of the Daughters of Circe are posting excerpts, holding contests and just having fun with our readers.
Hugs,
Tambra
http://www.coffeetimeromance.com/board/forumdisplay.php?f=984
If you always wanted to write a romance, please join me for this two week course.
I have lots of information to share and I don't answering your questions.
Join Coffee Time if you're not a member and hop on over to my class. While at Coffee Time you can visit the Reader's Retreat where some of the Daughters of Circe are posting excerpts, holding contests and just having fun with our readers.
Hugs,
Tambra
Labels: coffee time romance, romance, writing basics
