Jan Kenny didn’t fully embrace her secret dream to write for a living until she was a busy cosmetologist making a name for herself in her own salon. The real life dramas her clients told her weren’t as exciting as the fictional ones she thought up.
Once the writing bug bit, the incurable passion consumed Jan to create stories and people them. But it took eight years and seven novels before she saw her name on a book cover. ONE REAL COWBOY debuts this month, and is the third novel she wrote.
You can catch up on what Jan’s doing by visiting her website or Writeminded blog.
One Real Cowboy
A down-on-his-luck cowboy and an Englishwoman strike a risky bargain to gain what each wants. But neither of them banked on falling in love, or that their temporary marriage would goad someone into making the lady a young widow.
Cord Tanner has a very simple plan: get paid to be Beatrix Northroupe’s
husband for a month so the prim, but sexy, Englishwoman can gain
rightful ownership of her family’s stud farm. Money in hand, he’s going
to get as far away from Revolt, Kansas, as a fast horse can take him.
But Cord soon finds that he admires his Trixie’s reckless courage–not
to mention she’s one great kisser. Maybe he’s crazy to hope for a real
future with her instead of heading for the hills, but now that someone’s
staking a dangerous claim to her farm, Cord’s decided to stick around as
long as the lady needs protecting. That wedding ring he put on her
finger means her reputation is safe–and he’s determined to win her
heart. Cord Tanner may not be the most refined man on the frontier, but
he sure is the lovingest…
Drunk chick on rice
- Marinade 4 boneless, skinless chicken breast for four to eight hours in:
1/2 cup white wine (cook’s choice)
1 – 6 oz can pineapple juice
1 – T soy sauce
1 clove garlic, crushed
Remove chicken from marinade, and grill or broil until done. Serve over
plain rice, or rice pilaf. (You can use the juice from canned pineapple
rings and grill the rings until scored.)
1 cup chicken broth
1-1/2 cup water
1 tablespoon minced onion
1/4 cup finely chopped portabella mushrooms
Place in saucepan and bring to boil. Add 1/2 cup long grain
brown rice. Reduce heat and simmer for 30, or until fluffy.