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Monday, May 29, 2017



by Gerry Bartlett
Pub. Date: 5/2/2017
Genre: Contemporary Romance

Her father’s dream. Her crossroads. And a man
who sees just her . . .

Megan Calhoun doesn’t stick with anything
long. She’s the daughter of a billionaire—why pretend to be
somebody else? Until she finds out her father’s will says she has
to. She has to last a year in the oil patch, in the dust and heat of
West Texas, working for her daddy’s company. Otherwise she’s cut
off without a cent—and no way to earn one.

The only upside is her new pal Rowdy Baker,
ex-football star, Calhoun engineer, and grade-A stud. If she has to
live in a trailer, his doesn’t sound so bad. Rowdy knows the
roughnecks running the rigs won’t take kindly to a smartass blonde
rookie whose last name matches their paychecks. He can’t control
his attraction to her. And with everyone from the foremen to the
stockholders spitting mad at the Calhouns, he expects trouble ahead.

But Megan has never been scared in her life.
And with Rowdy to help her plot, she has the chance of a lifetime: to
find her calling, to fix her company, and, if she doesn’t screw it
up—to capture a heart . . .

Gerry Bartlett is
a native Texan who lives halfway between Houston and Galveston. Her
antique business is on the historic Strand on the island. When she's
not treasure hunting, she loves heading to the Texas capitol of
Austin where she imagines her vampire Glory St.Clair of the Real
Vampire series has her own vintage clothing shop. She also loves
writing about the big city of Houston and the oil business in her new
contemporary series, Texas Heat. 

has over a hundred cookbooks but would rather read them than cook
these days. She also has way too many purses and posts pictures of
her latest finds on Pinterest. This former elementary school teacher
is working on her twentieth published novel. Her first three were
written as Lynn McKay and can be found on Amazon for a penny. Now
she's out of the classroom and happy to write under her real name. 

Creamy Chicken Corn Chowder

2 c. chopped cooked chicken
1 (4-oz.) can chopped green chilies, undrained
1 (10 ¾ oz.) can condensed cream
1 ½ c. milk or half and half (I tried fat free) of chicken soup, undiluted
1 c. chicken broth
1(10 ¾ oz.) can condensed potato soup, undiluted
1/3 c. sliced green onions
1 ½ c. shredded Cheddar cheese
1 (11 oz.) can Mexican corn, undrained
1 (4 ½ oz.) jar sliced mushrooms, undrained

In a Dutch oven or slow cooker combine cooked chicken(I bought a roasted chicken), chicken soup, potato soup, Mexican corn, mushrooms, chilies, milk, chicken broth and sliced onions. Cook until well heated, stirring often. Remove from heat. Add cheese, stirring until cheese melts. Serve immediately. Garnish with additional chopped green onions if desired. Freezes well. Great with cornbread and actually not spicy at all. More adventurous eaters may want to garnish with jalapeños. Makes 2 quarts. Serves 6 to 8
Courtesy of the Take Thyme to Savor Cookbook, compiled by the P.E.O. Chapter B of Birmingham Alabama.

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