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August is here along with hot weather, no rain, and lots and lots of fires. This past week, I passed hubby going home as I was leaving, and he told me not to go through Chapel Hill because there was a grass fire and traffic was backed up to eternity. He said I would be better off going through Whitehouse. I thought it best to do as he said and drove twenty miles out of my way to miss the heavy traffic. I missed the traffic all right and took Grande to get to Broadway. Long story short, I could have taken Highway 31 to the Loop, and it would have been closer. Oh well, I made it. Now for book news. I’m so excited. Abducted is formatted. All I have left to do is add the front matter, any back pages, if I want them, finish the cover with my designer, and upload it to Createspace.  When Danielle Ward is abducted from her office in the dead of winter, she is thrown into a world of crime. On top of that, she comes face to face with the man who jilted her weeks before their wedding. She not only must come to terms with her feelings she still has for the rogue but also fight for her life against the number one drug lord in Colombia. Abducted is a complete rewrite of When the Past Came Back which was written fifteen years ago. It was originally published by The Wild Rose Press and is now out of print. I’ve cut, pasted, wrote over, ran it through an awesome critique group, edited, and had it proofread. It’s now ready for you. Hope you enjoy. Taken is the continued story of Dani and Cody. This story was written right after When the Past Came Back and has sat on a shelf all these years. I pulled it up and rewrote their story. I had forgotten what a great story it is. When I reread it, I was glued to the pages.  I laughed, cried, got mad, and got even in Taken. I couldn’t put it down, even though I wrote it. It will go to the proofreader this week. Within hours of Danielle Ward-Davis and Dakota Davis welcoming their first born, she is ripped from their arms and disappears. Cody embarks on a race against time, only to be captured himself. Now it’s up to Dani to rescue her husband and their child. Can she find them before it’s too late? Then there is the third book in my Weber, Texas Series. Hidden Secrets is about one-third finished. This is Olivia’s story. Chris and Grace are helping Olivia get through a difficult time when an unexpected murder, from an unexpected suspect, occurs. But a secret is hidden at the commune by the previous owner who is in prison and about to die. Who will find the secret first before the commune is torn down? I think you will like this one. The recipe this month is based on my diet. I need to lose 30-40 pounds, and I’ve been doing KETO. It is a low-carb diet. The food is awesome, and I love trying the new recipes. I think I’ve only cooked one thing we didn’t like. So keeping on track, this month is a sweet. I have tried this one and we love it. The only problem, it makes just four flute glasses, and I doubled the recipe. Guess I’ll have to double-double next time. They sure didn’t last long. Low-Carb Blackberry Cheesecakes Prep Time: 30 mins
Total Time: 30 mins Servings: 4 Calories: 422 Ingredients For the cream: ½ cup heavy cream 1 tsp vanilla extract For the syrup: ½ cup fresh blackberries 1 tbs water 1 tbs low-carb sweetener For the base: ½ cup almond flour 1 tbs unsalted butter melted For the topping: 8 oz cream cheese softened ¼ cup low carb sweetener Directions Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge. In a small saucepan, make the syrup by adding the blackberries, water, and a tablespoon of sweetener. Cook on a low heat and push down the fruit with a spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and let the syrup cool. Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins. In a stand mixer, beat the cream cheese, blackberry syrup, and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream. Divide the topping between the four bowls, cover, and keep in the fridge until required. Recipe Notes 6g net carbs per serving (one individual cheesecake) not including sugar alcohols from the sweetener.
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