Thursday Thoughts.

I received the copyedited version of Virgin a couple of days ago, and it looks pretty clean, thanks to my dear critique partner, Sandy James. But even so, I'll be busy reading through the manuscript, giving it a tweak or two over the next couple of weeks. They want it back by 12/2, which is plenty of time, but if I'm a bit scarce, you know where I am!

I should have been at the lake today with the hospital gang, but thanks to multiple surgeries and injuries among my coworkers and their families, I'm working this weekend, instead. I wasn't sure I wanted to pack up and leave home again so soon after the retreat, anyway, but it does beat having to go to work!

They still haven't told me when they want the Stud manuscript, but I'm sure they'll spring a 12/31 deadline on me any day now. . . .

So, with all that in mind, I'll quit yakking and search the depths of my hunk files to leave you with this:



























You can thank Donna for that one!

Friday Fun!

Speaking of fun, just imagine the hours of entertainment you could have with this:



















And this:




















And this!


















Enjoy your Friday!

Tasty Tuesday Jalapeno Artichoke Spinach Dip!

A few weeks ago, I took the night off from writing and everything else that was happening in my life and sat down and watched Food Network all evening. One recipe caught my attention, and though exact measurements weren't given and I can't remember which show I saw this on, I scribbled down the basic ingredients. Sunday night, I put my culinary skills to the test and devised my own version.

I would have taken a picture of the whole thing, but it disappeared too quickly. With some Ritz crackers, it was dinner for me and Budley. Suffice it to say, we did NOT go away hungry, and the warmed-up leftovers were even better!

Jalapeno Artichoke Spinach Dip





















Ingredients:

Coat 2 good-sized jalapenos with a little olive oil and roast on a cookie sheet at 4oo degrees until the skin is browned and the peppers are soft. Remove caps and chop.

Mix with:

One 14 oz can artichokes, drained and chopped
2-3 oz fresh spinach, chopped
6 oz cream cheese
6 oz ricotta cheese
3 oz Parmesan cheese
1/2 tsp salt, pepper, and garlic powder mixture (Paula Deen's House Seasoning)

Mix well and top with another 2 oz Parmesan cheese and sprinkle with the House Seasoning.
Bake in a greased baking dish (I used a souffle dish) at 375 for about 30 min, or until hot and bubbly and the cheese on top is lightly browned. Serve with the crackers or chips (and hunk!) of your choice.



























Now, that's one hot jalapeno!!!!