Tasty Tuesday & a Teaser ~ LE Franks

 

 

Every Tuesday we'll welcome an Author who will share a foodie type post

with a recipe or two and some book promo !

 

Today please help me welcome LE Franks...

 

 

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Cookies versus Pie.  

The debate is raging on over on my Facebook Page. It was an innocent enough question… I honestly couldn’t decide what recipe to showcase here. The Beef and Stout pie a little heavier, better for the early spring weather (though the weather seems to be holding steady on the damp and chilly side over much of the US, so it could still work well), or my outrageously popular Espresso Oatmeal Chocolate Chip Cookie. Nothing lowly about that one… but is it too pedestrian? Dull? Unexciting for a food blog?

Trying to explain why someone might pick the pie over the cookie – or visa versa – I inadvertently stumbled across parts of my own history that I’d forgotten about. First, you must understand that if I have a deep-seated psychological anything, it’s the need to feed people.

Some of my earliest memories are cooking for my family. At the age of seven or eight I “invented” chicken cacciatore by covering chicken breasts in tomato sauce with sliced carrots and black olives (and probably no other seasoning) and sliding them in a hot oven to bake.  

On the weekends I’d hang out in the kitchen with my father and chew on roasted coffee beans while he cursed at the manual coffee grinder. I’d wait for the coffee to finish dripping so he could have that first cup before moving on to the pancake production together. 

And by the time I was in high school I was cooking for my friends.  

(There is nothing quite like eating Chicken Chow Mein under the setting sun, standing around the back of a VW van in the middle of the Mojave desert.) 

So as the discussion continues online, I realize that this cookie recipe has become more than a bake sale bestseller. It’s been with me for almost as long as some of my best friends, and by riffing on an old standby like the oatmeal cookie I’ve inadvertently transformed it into the lubrication that eases the way to forging new relationships and business opportunities alike. (After including these cookies in a lunch spread for an Indy film shoot in Golden Gate Park, I was hired to do the rest of their location catering, provided the cookies were part of every meal.) 

Apparently espresso powder is a magic elixir elevating the flavors of brown sugar and cinnamon. The fact that I booted raisins from the recipe, replacing them with chocolate long ago, doesn’t hurt a bit. 

On the other hand, the Beef and Stout Pie, while a newer addition to my repertoire, managed to cement my status as family chef with my stepmother-to-be and give us something in common—the love of my food… Trust me, that was a surprise and a gift; and like most of my best recipes, its success comes from fiddling with what’s already there.  

By stripping out all the unnecessary vegetables from what is essentially a beef stew recipe and replacing the pedestrian mirepoix with deeply caramelized onions, finely minced rosemary, and enough crushed black pepper and sea salt to stand up to the intense flavor of the beer that everything is cooked in, we have a deeply satisfying dish, mellowed with the addition of extra sharp white cheddar. 

Baking it in a pie shell that falls somewhere between a fine piecrust and puff pastry, you have a filling dish with a siren call capable of causing many a soul to flirt with disaster from repeated visits to the pie plate. 

So where do we go from here? I’m cutting off the debate later tonight so I suppose the recipe you see next will tell you which way the poll went. But as for me, the only advice I can really give is this—go play with your food. - LE

 

 

ESPRESSO OATMEAL CHOCOLATE CHIP COOKIES

Preheat Oven 350 degrees – back 8 – 10 minutes

 

Creamed Together:

¾ cup butter

1 cup brown sugar

½ cup granulate sugar

1 to ½ tsp. ground cinnamon

1 to 2 T. instant espresso powder

1 tsp. salt*

½ tsp. baking soda*

 

Wet:

1 egg

¼ cup water

1 tsp. vanilla extract

 

Dry:

1 cup flour

3 cups rolled oats

1 bag chocolate chips

Chopped walnuts (optional)

 

Directions:

Step One:      If you don’t have a stand mixer make sure your butter is softened to make mixing easier. Otherwise I just toss it in and let the mixer run for a few minutes until the butter is softened enough to add the sugar, mixing for several minutes until the mixture is well incorporated and appears pale and fluffy.

 

Step Two:*    Frankly I veer off a little at this point from traditional cookie directions. I prefer to add the salt, sifted baking soda, cinnamon, and espresso powder in the creamed butter. The butter is the perfect vehicle to evenly disburse the espresso & spices throughout the cookie on one hand, and avoid soda clumps and over salting on the other. So toss them all in now and mix until incorporated.

 

Step Three:  In with the rest of the wet ingredients… first the egg – make sure it’s well incorporated with the butter sugar mixture before adding in the liquids (water and vanilla) which will turn this into a slurry. Butter and water don’t mix any better than oil and water so don’t go crazy… you just want a fairly consistent mixture in preparation for finishing the cookie dough.

 

Step Four:     Add in the flour and at the very lowest setting. Incorporate the flour until barely mixed—6 or 7 short bursts.

 

This is where you kill your cookie. Water is now slow dancing with the gluten in the flour and given half a chance it will want to make bread. In the absence of candles and wine [otherwise known as yeast] it becomes tense. And a tense gluten is a tough cookie, which is only appreciated in film noir.

 

Step Four continued: Now comes the fun part. Dump the oatmeal in the mixer a cup at a time using the same short burst method (3 or 4 bursts between cups).  Upend the chocolate into the bowl next, as well as any nuts, and finish off the mixing (more short bursts, but you’ve gotten the hang of it now) until it barely hangs together.

 

I use a professional spatula to scrape down the sides of the bowl at each stage (engines off, please) and once everything is incorporated I try and run it along the bottom to incorporate anything loose down there.

 

Baking.          You’ve made cookies right? These are no different. Know your oven, watch your cookies…. Put them on a parchment covered cookie sheet using any method you prefer – ice cream scoop, dual spoons, great heaping fistfuls… they all work, they all take varying baking times so do a small test batch first. I prefer a small ice cream scoop, which makes fairly consistent balls that I flatten slightly with the wetted bottom of a juice glass.  I prefer a slightly softer cookie so mine usually take no more than 8-9 minutes. 

 

This recipe doubles beautifully. Sometimes I dip them in melted chocolate like I did for the film crew.  You never know what you’ll get offered once you hand these bad boys out.

 

 

Good Luck. May The Cookie Be With You. – LE Franks

           

 

Bio:

 

LE Franks is a author of Gay Romance fiction, living in the SF Bay Area surrounded by inspiration; and after years of ignoring the voices in her head, she’s now giving them free reign in the form of her characters.

 

Bestselling author Published through MLR Press, Dreamspinner Press, WildeCity Press, finalist for the 2013 Rainbow Awards,

 

Titles:

Can This Be Real – 2014 MLR Press

Last First Kiss – Grand Adventures Anthology – 2014 Dreamspinner Press

6 Days to Valentine – 2014 WildeCity Press

Snow Globe – 2013 Dreamspinner Press

Prodigal Wolf, co-written with Sara York – 2013 MLR Press

 

You can find LE Franks here:

 

Facebook: https://www.facebook.com/LE.Franks1

Twitter: https://twitter.com/boxtersushi

Website: http://www.lefranks.com

Blog: http://lefranks.wordpress.com

Tumblr: http://www.tumblr.com/blog/boxtersushi

 

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Can This Be Real – LE Franks

Release date April 25, 2014 – MLR Press

 

Blurb:

 

Chef Christian De Guisse can’t trust a man who doesn’t love his food, Detective Andrew Simmons won’t let any man close who thinks he’s broken—somewhere between these two points, love is possible, but only if they get real.

 

When Chef Christian De Guisse accidently outs Celebrity Chef Jordan Slayer during a fight in front of The Times entertainment reporter—it only gets Christian ex-boyfriend status and a one-way plane ticket to culinary exile in Oregon. But a fortuitous meeting with Detective Andrew Simmons at the Portland airport keeps De Guisse and his collection of exotic herbs out of the hands of homeland security, starting the chemistry simmering between them.

 

Andy isn’t much of a foodie and for a chef who communicates love through his cooking this may be one hurdle too high.

 

https://www.allromanceebooks.com

http://www.amazon.com

http://www.mlrbooks.com

 

Tasty Tuesday & A Teaser ~ Lynley Wayne

 

Every Tuesday we'll welcome an Author who will share a foodie type post

with a recipe or two and some book promo!

 

Today please help me welcome Lynley Wayne...

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Hello. I write M/M romance under the pen name, Lynley Wayne. In late 2011 I was lucky enough to sign my first contract with MLR Press. As far as I’m concerned, I have the best job in the world and am lucky enough to have the support of my friends and family.

 

When I’m in the zone, I sometimes lose track of time. If it wasn’t for my husband, I’m almost positive I would have starved to death by now. Thank goodness he’s a good cook and doesn’t mind stepping in on occasion.

 

I learned to cook with the help of my late grandmother and a lot of trial and error. When I was nineteen I moved thirteen hours away from the rest of my family. I wanted to prove to myself that I could make it on my own. After finding a place to live and a job, I quickly realized there was no way I could afford to eat out for every meal––not if I wanted to keep a roof over my head and the lights on. So I had no choice but to learn to cook.

 

Couldn’t be that hard, right?

 

It turned out to be harder than I thought. At least to make good food. In the beginning I threw out more food than I ate. Then I admitted defeat and called my grandmother. We spent hours on the phone with her walking me, step by step, through making this or that. Every few days I would call her up and we would try a new dish and, slowly but surely, I learned to cook.

 

I have improved since those early days, but my late grandmother gave me the foundation to build from. Sadly though, I still can’t make gravy to save my life. Sorry, Grandma. However, I was smart enough to marry a man who makes great gravy, so it worked out all right.

 

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Stuffed Peppers

 

1 pound of ground turkey

1 good sized green bell pepper

½ packet of taco seasoning

1 small can of tomato sauce

1 can of kidney beans

 

Preheat oven to 350 degrees.

Cut pepper in half, lengthwise (from top to bottom) Remove the seeds and the stem and discard. Set aside. 

In a large skillet, brown the ground turkey and then drain any excess fat. Add taco seasoning, tomato sauce and kidney beans. Stir until well incorporated.

Place peppers in a glass baking dish and fill with turkey mixture. I like to overstuff mine. Add about a ½ inch of water to the baking dish.

Then bake for 20-30 minutes or until peppers are fork tender. (Stick a fork in the side and if you can easily slide it in, they are done). If you want a bit of crunch then you can take them out earlier.

 Add sour cream and shredded cheese to the top and serve. This is optional, but really good.

 

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A Life Interrupted by Lynley Wayne  

 

 

Buy link

 

 

Blurb:
Dan and Travis met in college, the unlikeliest of pairs, and then became friends and lovers.  For the past twenty-two years Dan's lived his own version of happily-ever-after, with Travis by his side. Then tragedy strikes and life as they know it ceases to exist. Will they be strong enough to find their way back from a life interrupted?

While Travis fights for his life, Dan can' t help but relive all those little moments that made up their life. All those things that he took for granted at the time. Those very same events may end up being all he has left of the man who is his entire world. 

 

 

 

 

Excerpt :

Dan pulled the only chair in the room over next to Travis’s bed and took a seat. Tears blurred his vision as he took hold of the hand he knew as well, if not better, than his own. He ran his thumb over the scar on Travis’s first finger. He’d gotten it while chopping vegetables the first year in their new house. Dan remembered how scared he’d been when he’d seen all that blood and how calm Travis had been while he held his hand over the sink. In his typical calm manner, Travis had asked Dan to please hand him a towel and grab him some shoes, because he was pretty sure it was going to need stitches.

Dan traced the callouses on the tips of each finger, from years of playing basketball, playing guitar, and working with his hands.

He pressed the palm of his own hand to Travis’s, aware of its warmth. Travis’s hand was much larger… manlier, than his own. From years of working in an office, Dan’s hands were soft with hardly a mark on them. Travis’s hands were strong— working man’s hands.

Those hands he loved so much had defended him, had loved him, had comforted him, and held him up over the years. So many memories. Dan traced the pale indention at the base of Travis’s ring finger, where his wedding band should’ve been. The worn gold band was on a string around Dan’s  neck, where he’d placed it when the nurse had given it to him a little over a week ago.

It was strange to see the hand he knew so well without that ring. Travis had worn it every day for the last twenty-odd years. Dan had placed the ring on his finger a year and a half after they first met in that horrible sports bar and not once had Travis ever willingly taken it off.

It was back before it was actually legal for them to marry, but Travis had wanted Dan to know he was in it for the long haul. So in true Travis fashion, he’d bought them both rings and right there in the living room of their tiny studio apartment, Travis had asked Dan to spend his life with him.

That day had been the happiest of his life. He could remember the tears streaking down both of their faces, voices quaking with emotion, as they made promises to one another before slipping the simple gold bands on each other’s fingers.

 

 

 

Bio:

 

Lynley Wayne is the pen name of a thirty-something female living on the Mississippi Gulf Coast. When not writing, she can usually be found reading and thinking up creative ways to avoid housework. She is married to a very understanding husband who doesn’t complain when she spends hours in front of the computer and he ends up having to fix supper on occasion. Or when she asks random off the wall questions. Or when she talks for hours about whatever story she’s working on. Yeah, basically he’s vying for sainthood.

Lynley strongly believes everyone is entitled to their own version of happiness, no matter how it may differ from the norm. She writes characters she wants to read and hopes others enjoy them as much as she enjoyed writing them. 

While most people who know her wouldn’t guess, she’s a hardcore romantic at heart and loves nothing more than a happily ever after. Lynley may have come to romance later than some, but once she found it she never looked back. It was years later when she accidentally stumbled onto the male/male genre and knew it was where she was meant to be. From then on she’s spent endless hours writing about love in it’s many forms.

It is her hope that one day society will be able to look past the labels and see the person behind it. That they will realize we are all the same. Until that time comes, she will continue telling stories of a love others may believe is wrong, but she thinks is nothing short of beautiful.

 

 

You can find me at: www.lynleywayne.com
Twitter: www.twitter.com@LynleyWayne
Facebook Fan Page: www.facebook.com/LynleyWayne
Facebook: http://www.facebook.com/lynley.wayne.1

I love hearing from readers. So feel free to email me at: lynleywayne@gmail.com

 

  

Tasty Tuesday & a Teaser ~ Neil Plakcy

 

Every Tuesday we'll welcome an Author who will share a foodie type post

with a recipe or two and some book promo !

 

Today please help me welcome Neil Plakcy...

 

 

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Eat Like a Hawaiian

When I first met Kimo Kanapa’aka, the hero of my Mahu Investigations, he was a single guy, like I was. He was gay, like me, and about my age, and he ate the way I did. He had a hibachi on his balcony that he used to grill chicken breasts, vegetables, and the occasional burger. He ate what he wanted, when he wanted.

That’s about where our similarities ended. He was a mixed-race homicide detective in Honolulu with a big family, a competitive athlete who’d spent a season on the pro surfing circuit. I’m a writer and college professor, my heritage is Russian and Jewish, I’m an only child, and the closest I come to athletics is regular dog-walking.

One thing Kimo and I share is a love of food. So when I began telling Kimo’s stories, I couldn’t help adding a culinary element into the mix, especially the unique and evocative cuisine of the Aloha State. I made his mother a great cook, so that there would always be delicious food when he visited his parents. And I tried to include the variety of dining, from the fast-food Zippy’s to high-style restaurants with equally high prices.

Hawai’i is a mix of cultures, and each ethnic group has contributed to the dinner table. In the first  book, Mahu, Kimo goes home for a family luau, where “We had every kind of food imaginable. Chicken long rice, poi, shark-fin soup, sweet and sour spareribs, Portuguese sausage and beans. And desserts, pineapple like crazy, ten different types of crack seed, malasadas, mango ice cream.”

Kalua pig, roasted in an in-ground oven called an imu, is a luau specialty. Kimo is part Hawaiian, part Japanese, and part haole, or white. All those cuisings show up throughout the series. He has a Chinese godfather, and friends descended from the Portuguese immigrants who came to the islands, mostly from the Azores, to work on plantations. He falls in love with a man who’s part Korean and part Italian, adding even more to the mix.

As Kimo matured, his eating habits changed, the way mine did. No more bachelor meals; he’s got a partner, a teenaged foster son and a golden retriever to feed. Now he’s more likely to bring home a pizza, let his partner grill burgers in the back yard or dine out, though his family is still throwing those extravagant luaus. Every time I write one of them, my mouth waters and I long to hop on a plane and fly to Honolulu to join them.

Instead I console myself with these cookies, which I bake in bulk for readings and book events. The coconut and the macadamia nuts are my tribute to Kimo and to my love for Hawai’i.

http://www.mlrbooks.com/ShowBook.php?book=MAHUMEN2

www.mahubooks.com

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Chocolate Chip Coconut Macadamia Cookies

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
3 cups semisweet chocolate chips

1/2 cup flake coconut

1/2 cup macadamia nuts, coarsely chopped

 

Directions

1. Preheat oven to 300°F. Bring eggs to room temperature, and put butter out to soften.
2. Combine flour, baking soda, and salt. Mix well with a wire whisk.
3. Pour both types of sugar into a large bowl, then blend at medium speed until they are combined. (I use my standing mixer, but you can use a hand mixer as well.)
4. Add the butter and mix until you have a grainy paste. Add eggs and vanilla extract, and mix at low to medium speed until blended.
5. Add the flour mix, two cups of chocolate chips, coconut, and macadamia nuts and blend at a low speed until mixed.
6. Roll small balls with your fingers and drop onto a cookie sheet, leaving enough room to expand. (I use a Silpat non-stick silicone baking sheet over my cookie sheet so the cookies don’t stick and cleanup is easy. I suggest using non-stick spray or parchment paper if you don’t have a Silpat.)
7. Stud the cookies with the remaining chocolate chips – usually three or four to a cookie. I like the way the cookies look with the chips on top. Sometimes I use colored or flavored chips for the studding.
8. Bake about 20 minutes until golden. I like my cookies not quite done, so I watch carefully and pull them out as soon as they turn. I lift them off with a spatula and put them on cooling racks as soon as they’re set.

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Blurb:

 

The Beautiful tropical island of O'ahu is filled with predators, from high flying owls to bottom-dwelling criminals.  When the body of an island patrician is found in a warehouse fire, tracking his killers will bring openly gay Honolulu homicide detective Kimo Kanapa'aka into contact with many of those predators, natural and otherwise.  Kimo and his detective partner Ray Donne dig deep into the history of Hawai'i as the islands were teetering on the brink of statehood in order to understand the victim, his killer, and their motives.

 

At the same time, Kimo and his partner, fire investigator Mike Riccardi, decide to become foster parents for a homeless teen who witnessed the crime and prepare to become dads themselves.

 

 

Here's the buy link:

http://www.mlrbooks.com/showbook.php?book=NPNATPRD

 

 

Excerpt  – The Fire

It was a cool, breezy morning in early March, and I rolled up the flaps on my Jeep for the drive down to the airport. Despite its name, which implied an unspoiled tropical atoll, Lagoon Drive was littered with abandoned warehouses, used car operations and small import-export businesses. A dozen sharp-edged wind turbines roosted along the roof line of a building at the far end of the drive like hungry vultures.

A herd of fire department vehicles clustered ahead of me—three fire engines, a ladder truck, and a couple of SUVs driven by higher brass. The strobing lights were enough to give you an epileptic fit. There were two squad cars as well, the officers directing traffic and securing the area.

I parked my Jeep beside a barbed-wire fence as a plane took off from the reef runway, shaking the air. The ground was barren and sandy; even weeds seemed to have a hard time living in the desolate landscape. And yet, in the other direction I could see a vast expanse of shimmering water and the dark green sentinel of Diamond Head in the distance.

I saw Mike in his yellow fire suit and waved at him. He walked over, shrugging off the oilskin hood. “Two story wood-frame building,” he said. “Went up like kindling, especially after the run of dry weather we’ve had lately.”

“Arson?”

“Too early to tell. No obvious incendiary devices. I’ll have to analyze the fire load and the spread pattern before I can make a determination. But you know that already.”

“It’s always nice to hear you explain it one more time. How about the body?”

“How about it?”

“You know what I mean.”

“First responders saw a body of an older male on the floor of the building when they entered. He burned to a crisp before they could extinguish the flames, though. I don’t know how much you’ll get out of the ME.”

“What a great start to the morning. Neither of us have much to work with.”

“I’ve got to get back inside. I’ll talk to you later.”

He turned and walked back toward what remained of the building. The air was heavy with ash, smoke and the distinctive smell of charred human flesh. I pulled out my digital camera and started taking pictures while I waited for Ray to show up.

A couple of abandoned warehouses, wood-framed with sheet metal exteriors, sat in the area around the burned building. One brick warehouse still held the original owner’s name and the date 1884 engraved over the lintel, though all its windows were boarded up.

 

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Author Bio:

Neil Plakcy is the author of the Mahu Investigations, about openly gay Honolulu homicide detective Kimo Kanapa'aka, as well as the Have Body, Will Guard adventure romance series and the Golden Retriever Mysteries.

 

He is an assistant professor of English at Broward College in South Florida, and former president of the Florida chapter of Mystery Writers of America.  He has been a construction manager, a computer game producer, and a second-place finisher on Jeopardy!

 

Character-driven mystery, romance and mainstream novels

www.mahubooks.com   http://www.facebook.com/neil.plakcy

 

 

 

 

 

 

Tasty Tuesday & a Teaser ~ Eva LaFoy

Every Tuesday we'll welcome an Author who will share a foodie type post

with a recipe or two and some book promo !

 

Today please help me welcome Eva LaFoy...

 

 

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Chickpea Tagine with Cinnamon, Cumin and Carrots

Link to original recipe is here: http://www.vegetariantimes.com/recipe/chickpea-tagine-with-cinnamon-cumin-and-carrots/

 

This is MY adulterated version, with comments and changes.

 

Ingredients:

 

2 tbs olive oil

1 small onion, thinly sliced

3 cloves garlic, minced (1tbs)

2 14.5-oz cans of chickpeas, rinsed and drained – I always buy the lower salt and don’t worry about the ozs since mine never match either!

3 medium carrots, peels and sliced into thin rounds – add more if you like, and I cut mine smaller

¼ cup dried currants – I use raisins instead

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp ground cumin

¼ tsp cayenne pepper – FYI this is a lot! Use much less to taste, or skip it all together

2 tsp honey – I never have added, and have not missed it! Too many calories anyway IMO

½ cup plain Greek-style plain yoghurt

3 tbs finely chopped parsley

 

Directions:

 

1.       Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft.

a.       Note: the recipe doesn’t say to do this but – I add the spices here and let the oil absorb and heat them, releasing their flavors. Very aromatic as well! Only after that’s done would I add the rest.

2.       Add the chickpeas, carrots, raisins, honey and 2 cups water. Cover and simmer 20 to 25 mins, stirring occasionally.

a.       Note: If your carrots will take longer to cook, you might par-boil them or cook them separately and then add to the final mixture for the last few mins of cooking. Sometimes carrots can be tough little buggers to get done!

3.       Divide tagine among 4 bowls. Garnish each serving with dollop of yoghurt, and sprinkle with parsley.

 

 

 

This is a great recipe if you’ve been going more toward the veg side of eating. It’s also quite nice on a cold winter day, with just enough spice to tickle your tastebuds (without the cayenne mind you!) and also filling.

 

I know, I promised Krista a curry recipe, but the spices are almost the same. Really, it’s a Moroccan style curry is what it is.

 

In my book, Sex, Ties and Videotape, the two men go to The Coastal Kitchen in Seattle, WA to eat dinner. Paul orders the jambalaya, which as you might know is a Louisiana Creole dish which is their almost-version of a curry. IMO. But the spicing is a little different – they use paprika, thyme and cayenne rather than the more exotic spices of Morocco.

 

Of course, the two characters have already had sex the night before, but their lovemaking takes a new twist after a run-in with an ex-boyfriend at the restaurant. Here’s an excerpt from Sex, Ties and Videotape to chew on while you consider your dinner options:

 

 

Sex, Ties and Videotape is available from:

 

MLR Press http://www.mlrbooks.com/ShowBook.php?book=ELSXTVID

All Romance Ebooks https://www.allromanceebooks.com/product-sextiesandvideotape-1419353-147.html

Amazon http://amzn.to/1fnEbz1

Amazon UK http://amzn.to/1fnEaen

 

Here's an excerpt:

 

     They gulped their beers, got the food packaged to go, and stumbled out onto the dark street.  At the car, Paul pulled Geoffrey roughly against him.  Their shirts were damp.  He could feel the hard planes of Paul's chest against his.  "Fuck," Paul whispered and lowered his mouth.

 

     Geoffrey's lips were captured but his hands were not.  He breathed into Paul's mouth and groped his body, his hands sliding easily over the silky fabric.  Paul's body was hard everywhere and Geoffrey's cock responded in kind.  There were some irresistible about Paul tonight.  The way he'd manned up to Brian fucking turned him on.  His ass relaxed; delight and anticipation shivering through it.  He tilted his head back and let Paul's tongue snake toward his throat.

 

     A low rumble worked its way through Paul's chest to vibrate against hi lips.  Their torsos crashed against each other, their cocks rubbed.  With a long shuddering breath, Paul lifted his head and pressed a peck to Geoffrey's cheek.  "Get in the car before I come on the street."

 

 

 

Thanks for reading!

 

Eva

 

Bio:

Eva Lefoy writes and reads all kinds of romance, and is a certified Trekkie. She’s also terribly addicted to chocolate, tea, and hiking. One of these days, she’ll figure out the meaning of life, quit her job, and go travel the galaxy. Until then, she’s writing down all her dirty thoughts for the sake of future explorers.

 

Facebook: https://www.facebook.com/pages/Eva-Lefoy/344907072265234 

Twitter: https://twitter.com/Eva_Lefoy 

Blog: http://writery.wordpress.com/

Goodreads: http://www.goodreads.com/author/show/6656950.Eva_LeFoy

Amazon Author Page: http://www.amazon.com/Eva-Lefoy/e/B00CE0EY0G