Dirigibles Are Forever

Tina Christopher is visiting today with her new release!


Working as an Aether Traffic Controller saved Holly Acklin after the death of her husband, but now she wants more—including a night of uninhibited passion with Jack Smith, whose very presence has kept her body tingling for months.

Special Agent Jack Smith kept his identity a secret when he came to the London Royal Port Authority with one assignment, one he cannot fail. It holds him back from following his attraction to Holly. But on the eve he must complete the mission, Holly asks for one night with no rules or boundaries, and his control snaps.

When London experiences an unexpectedly white Christmas, all dirigible traffic is grounded, leaving Holly and Jack free to act upon their stormy passions. Holly finds her determination to stay emotion-free crumbling unaware Jack is experiencing the same need. Each lover wishes for more, but fears it can’t be. Instead they focus their desires in mind-blowing passion.

But when Holly discovers that Jack isn’t who he claimed to be, everything is thrown into turmoil. Can she trust the man she thought she knew?

Here is the link to Loose Id where one can download the first chapter.

Biscuit Recipe

I haven’t been on my blog much lately. There hasn’t been much news in my world publishing wise. Although I am in edits with an editor that is very encouraging and optimistic about a contract. My fingers are crossed.

In the meantime, I made these biscuits yesterday and was asked to share the recipe. So here it is.

Biscuits with or without cheese

20141121_185947Preheat  oven to 450°F  –  425°F if you have a convection oven

Combine all dry:

2 c flour – I used unbleached, may need more for kneading
1/4 tsp baking soda
1 tbs baking powder
1 tsp salt

It’s easier if you chunk up the butter. Put in flour mixture and use pastry cutter or two knives or whatever you have to cut butter into flour. It will look like coarse meal – does anyone REALLY know what that looks like? I doubt it. It will look a little roughed up and a tad chunky. Try and make sure there are no big chunks of butter left.

6 tbs butter, which just over 1/3 c

Then pour in the buttermilk. I don’t get fancy and add bit by bit. I just dump it in and use a fork to gently blend. It will be a bit sticky and wet. Don’t over mix it.

1 cup buttermilk – if you don’t have use 1 cup milk and 1 tbs vinegar and let sit for a few minutes. It will be thick.

Next, drop on a counter to pat out and knead. You may need a bit more flour to stop it from sticking to the counter. Pat to about 1/2 inch and then fold over, knead a couple time, fold over again, kneed and repeat about 4 or five times. Pat out to 1″ thick.

You can cut with a round cutter or cut into squares. But don’t saw the dough, press gently to cut.

Place on parchment paper lined cookie sheet. If you want soft sides, have them touch if you want crispy sides leave about an inch between.

Bake for 10 – 13 minutes

The bottom will be golden and the top as well. Mine needed about 3 extra minutes and could have used a little more to fully cook and be fluffy. But they were delicious!