Happy New Year! This is going to be a big year for me as Piper J. Drake so I figured it’d be good to do a quick preview of this years plans, appearances, and All.The.Things.
The first of the True Heroes series, Extreme Honor, releases on January 26 in bookstores everywhere! This title is a big milestone for me: my first print book in traditional bookstores.
Two more books are scheduled to release in 2016 for the True Heroes series, so if you enjoy Extreme Honor (and I very much hope you do!) then watch for Ultimate Courage in July and Absolute Trust in December.
That’s 5 books releasing this year.
No book tours scheduled yet, but I will be at RT Booklover’s Convention in Vegas and the Barbara Vey Reader Appreciation Luncheon in Wisconsin this spring. I’ll be updating my Events as the year goes on as well.
Both the True Heroes and Safeguard series were originally contracted for 3 books each. I haven’t heard yet whether either of these will continue with more in the series but I do have outlines ready in case there’s a request to continue them.
In the meantime, I’m preparing a proposal for a new romantic suspense series to be ready for my agent in Q1. It is different and edgy with quirky characters and dark heroes. I’m very much hoping to share more in the near future.
In 2016, I also have personal goals to improve my health and get more fit. These seem fairly mundane, but they’re incredibly important to the success of my plans for the year. I’ll be continuing to travel for the day job and I need to keep up my stamina as I dive into plans to write even more stories.
Switching gears here from celebrating the release of the first in the Safeguard series to spotlighting the first in the upcoming True Heroes series. Extreme Honor releases on January 26, 2016 from Forever Romance.
This will be my first book in print available in brick and mortar book stores. As much as I love digital books and the convenience of being able to carry a single ereader with me in my travels, loaded with hundreds of books, there’s something very special about holding a print book in your hands.
Today, my publisher and I are doing a blitz to share two treats with you all, a sneak peek excerpt of Extreme Honor, first in the True Heroes series -plus- the cover reveal of Ultimate Courage, second in the series.
Here’s a list of the wonderful bloggers participating in the blitz:
Forever Publishing is generously giving away five (5) advance review copies of Extreme Honor to five winners. Use the Rafflecopter form to enter.
Available now from Carina Press!
To celebrate, we’ve got a blog blitz scheduled this week in addition to the blog tour scheduled by the Carina Press team. Every blogger on this blitz has unique behind-the-scenes insight into the writing of Hidden Impact.
Kanom Krok (ขนมครก) is a Thai street food I enjoyed growing up. It was generally available in the market place around breakfast time but can be enjoyed throughout the day. These little cups have a thin, crispy outer layer with a super soft delicately coconut inner core. Some may add a few kernels of sweet corn or a few shreds of spring onion for added flavor but I find these are just as good on their own.
(recipe adapted from Rachel Cooks Thai)
Outer Layer Ingredients:
1/2 cup rice flour
1/2 cup coconut milk
2 Tablespoons cooked jasmine rice
1/4 cup finely grated unsweetened coconut
8 Tablespoons club soda
1 Tablespoon sugar
1/4 teaspoon salt
Inner Layer Ingredients:
1 cup coconut cream
4 Tablespoons sugar
2 Tablespoons rice flour
1/4 teaspoon salt
green onion, corn, taro, or pumpkin for toppings
Make the inner layer by combining all of the ingredients in a small bowl and mixing until smooth. Set aside.
Next start to make the outer layer by mixing all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda in a small bowl. Set aside.
Pound or blend the cooked jasmine rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste.
I use a traditional mortar and pestle made in Thailand but a food processor will do the job.
Incorporate the rice and coconut paste into the rest of the outer ingredients along with the remaining club soda.
Heat your seasoned khanom krok pan over medium heat. (An Ebelskiver pan or even a Cake Pop Maker can work!)
Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles. I used a silicon pastry brush to oil the little wells.
Add about 1 tablespoon of the outer layer mix to each well and then lift the pan (using a pan holder – it’s hot!) and swirl it until the batter forms a thin layer around the entire well OR use a tiny spoon or chopsticks to gentle press the batter up along the sides of the well. I used cooking chopsticks and found this safer than lifting the pan and swirling.
Add about 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point.
Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.
Using a teaspoon, gently lift each custard from the pan. They should be golden brown on the undersides.
Serve the kanom krok in pairs of two.
Celebrating the release of HIDDEN IMPACT and my debut in romantic suspense, Carina Press has set up a great blog tour starting next week!
Join me and these wonderful blogs as we share teasers and insider info on HIDDEN IMPACT and the Safeguard series.
Monday, November 2nd – Bewitched Bookworms
Wednesday, November 4th – Blushing Reads
Friday, November 6th – I am Shelfless
Monday, November 9th – Moonlight Rendezvous
Wednesday, November 11th – Supernatural Snark
Friday, November 13th – Ramblings From Beneath The Sheets
Monday, November 16th – Fic Gal
Wednesday, November18th – The Cheshire Cat’s Looking Glass
Friday, November 20th – The Book Swarm