‘Tis
the season for a sexy holiday!
When
Darius Bravo wants something—he usually gets it. And the powerhouse CEO has
wanted Ava Malloy since he was a Justice Creek High senior. Darius is already
adored by one Malloy: Ava's spirited daughter. Helping Sylvie and her local
Blueberry troop build dollhouses for needy kids is a worthy cause that's
bringing him closer to the widowed single mom. Imagine his surprise when the
usually unapproachable Ava starts flirting and making her romantic intentions
crystal clear!
With one
condition. A holiday fling with the man
Ava has always found irresistibly attractive is a thrilling way to ring in the
New Year. She can't promise Darius the future—one devastating heartbreak in a
lifetime is enough. But Ava underestimates his staying power. And what about
her own secret heart's desire? A Bravo under the mistletoe and in her arms
forever!
CHRISTINE RIMMER is a New York Times and USA Today
bestselling author who has written more than 100 contemporary romances for
Harlequin Books. A reader favorite, Rimmer has won Romantic Times Book Review's Reviewer's Choice Award for best
Silhouette Special Edition. She has been nominated seven times for the Romance
Writers of America's prestigious RITA award and five times for Romantic Times
Series Storyteller of the Year.
This was a delightful Christmas read. Ava and Darius have known each other since high school. Due to Ava's upbringing she set early goals for what she wanted out of life, so she steered clear of popular, handsome Darius. Now years later in her loneliness, she makes a deal with Darius for a fling. Darius accepts her terms to begin with and sets out to win her heart. Despite this being a 6th book in a series, I was able to follow along and fall in love with these characters.
Bon
AppƩtit and a Book: A delicious recipe to enjoy alongside the book
CHICKEN SOUP FOR CHRISTMAS
There’s
nothing like a bowl of chicken soup on a cold winter’s day. Enjoy it in front of the tree, or by a cozy
fire. Add a great Christmas romance—I
recommend my December release, A BRAVO FOR CHRISTMAS--and there’s nothing
better. I love this chicken soup
recipe. It essentially takes two days
because you have to make the broth first and then cool it to skim off the
fat. But it really is a simple process. And it is soooo good. --Christine
Rimmer ,
2 Tbsp
olive oil
2 medium
onions, chopped
4 medium
carrots sliced into quarter-inch rounds
3 celery
stalks, CUT into quarter-inch slices
1 (5 ½
to 7-pound) chicken
2 quarts
chicken broth
Up to 1
quart cold water
1 bay
leaf
4 sprigs
fresh thyme or ½ tsp dried thyme
5 sprigs
fresh parsley
Salt and
pepper to taste
2 cups
egg noodles
Chopped
fresh parsley for garnish
Cut the
chicken into 8 pieces. (Yes, you can buy an already cut-up chicken. Just be sure it still has bones and skin and
don’t cut off any extra fat. The fat
adds flavor and then you skim it away later.)
And of course, always be careful to wash hands, cutting tools and
surfaces thoroughly after handling poultry.
Heat the
oil over medium heat in a stockpot. Add
onions, carrots and celery. Cook,
stirring often, until soft, approximately 10 minutes.
Add the
chicken pieces to the sautƩed veggies and pour in the broth. Add enough cold water to cover veggies and
chicken by about 2 inches. Bring to a
boil over high heat and skim off the foam that rises to the surface. Add the parsley, thyme and bay leaf (You will
remove these later, so if you tie them together or bag them in culinary
cheesecloth, removal is easier).
Reduce
heat to low and simmer until the chicken is very tender, about 2 hours. (I put the lid on for this. My mother always simmered the soup uncovered. Your choice).
Remove
the chicken from the pot and set aside until cool enough to handle. Remove and discard parsley, bay leaf and
thyme. Degrease the soup. (If you don’t mind skimming it hot, that’s
fine—or if you have one of those fat-separating cups, even better. I like to chill the broth and the chicken
overnight and then put the broth in the freezer for a few hours the next
morning. The fat is thick and floating
by then and easy to spoon off.)
Discard
the chicken skin and bones and cut the meat into bite-sized pieces. Add the noodles and cook according to
instructions on the noodle package (3-10 minutes). Stir the chicken back into the soup, add salt
and pepper to taste, serve hot.
The soup
will be good refrigerated for four days or so.
You can freeze it for up to three months. Makes 12-15 servings.
A
BRAVO FOR CHRISTMAS
by Christine Rimmer
Harlequin Special Edition; November
22, 2016
$5.50 U.S.; 224 Pages
ISBN-978-0-373-65095-8
*Thanks to Tracey at Meryl Moss Media for this review copy*