Anna Louise Lucia is celebrating the release of her first book – from 3,300 miles away! Living in England, with National Parks and World Heritage Sites on her doorstep, Anna doesn’t get to see her books on the shelf, but she does get to see the beautiful, wild, and rugged landscapes that inspire her. Anna has been making up stories for as long as she can remember, but first sat down to write a novel in 2001. She rewrote it in 2002. And 2005. And 2006. In between rewrites, she wrote three other books, but the first one just wouldn’t go away – and it’s out now in mass market paperback.
She loves to write stories where ordinary people do extraordinary things, where they experience wild adventures and face up to risk, temptation and death.
After all, love is dangerous.
RUN AMONG THORNS, a romantic suspense from Medallion Press, is out now. Romantic Times awarded RUN AMONG THORNS 4 ½ stars, and called it, "Excellent…an all-round compelling escape." The follow up, DANGEROUS LIES will be out in June 2009. For more information, photos, contests and a blog, visit http://annalouiselucia.com.
In a crisis moment of her life, Jenny Waring did something exceptional.
Now the authorities want to know how and why she killed three armed men.
Kier McAllister’s job is to break Jenny Waring. He’s asking a lot of questions, and he isn’t asking nicely. But it’s his job to find out why she could take out the bad guys like a seasoned agent.
McAllister’s thinks he’s in control. The balance of power is shifting, however. It isn’t his job to care about how he achieves his goal. Yet Jenny’s accusing eyes are starting to hold for him, and that isn’t good at all. Not when the people he works for aren’t about to leave her alone.
She started out being his job. Will she wind up being his redemption?
There’s something quintessentially English about scones – even if we can’t always agree on how to say the word. It’s scones to rhyme with moans in the south, and scones to rhyme with cons in the north. As a southern girl transplanted up north to the edge of the English Lake District, I usually go with the northern pronunciation! What I really love about this recipe is that it’s almost-instant gratification. If you use a food processor to rub in the butter, and are nifty in the kitchen, you can be eating freshly baked scones, hot from the oven and dripping with butter, in about half an hour…
- 8 ounces Self Raising Flour (or use all-purpose with some baking powder)
- 2 ounces butter (DON’T use marge!)
- 1 generous handful sultanas (white raisins)
- 1 teaspoon castor sugar
- A little mixed spice if you fancy it
- 5 fl ounces milk
- Pre-heat the oven to 375 F/190C/Gas Mark 5.
1. Rub the butter into the flour.
2. Stir in sultanas, sugar and spice if you’re using it.
3. Add the milk gradually, mixing to form a firm dough. You may not need all the milk.
4. Turn the dough out onto a floured surface and knead together. A quick squash and shape is all you need – don’t knead for longer than, say, thirty seconds.
5. Roll or press out until about an inch and a half thick – no thinner than an inch!
6. Use a 2 inch circular cookie cutter to cut the round scones. You should get 8 – 10. I sometimes use a bigger cutter and have less scones.
7. Put the scones on a baking tray, brush with milk, and bake in the oven for about 15 minutes, or until golden on top.
When cooled slightly (best served warm!) slice in half and serve with butter, or for a real treat, with strawberry jam and clotted or whipped cream! Best eaten on the day of baking.