After graduating from Stanford University with a degree in English Literature, Jami Alden’s writing appeared in many software marketing brochures and corporate web sites. But she quickly realized writing romance was a lot more fun. She lives in the San Francisco Bay Area with her socially well adjusted alpha male husband, her son, and two dogs that patiently listen to dialogue and help her work out plot points. When she’s not writing sexy romance, she enjoys running, reading, yoga and a borderline unhealthy love of the Food Network.
Temptation never tasted as good as in this steamy erotic tale of a gorgeous TV chef who hires a supersexy—and very dedicated—bodyguard…
Reggie Caldwell, the newly crowned star of a wildly popular TV cooking show, gets more male attention than she knows what to do with. She needs a bodyguard, and when Gabe Bankovic takes the job, she knows she’s in good hands. Because she’s had those hands on her body before…
Gabe never forgot the one unbelievable night of passion he and Reggie spent as total strangers. Reggie’s luscious mouth, her touch, her passionate response to his every caress—the woman defines the word sensual. Gabe intends to show her that their first time together was only a sizzling taste, and the best is yet to come…
Reggie’s Spicy Curry Butternut Squash Soup
- 1 shallot minced very fine
- 2 cups cooked butternut squash (can use frozen, or substitute cooked or canned pumpkin)
- 1 can coconut milk
- 2 cups chicken broth
- 2 T brown sugar
- ½ – 1 T red curry paste (depending on how hot you like it)
Over medium heat, coat the bottom of a large soup pan with oil. Cook shallot until tender, about 2 minutes. Add curry paste. Stir until paste is fragrant (about 30 seconds). Add squash, coconut milk, chicken broth, and brown sugar. Bring to a boil, salt to taste.
Serve with hot with crusty bread.