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Here it is almost mid-autumn and I have not let my readers know what is happening on the book front. The summer, what there was of it in the lower Midwest, seemed to slip by before we knew it. Then some really nice weather in early fall kept me busy in my yard. But I've also been working very hard on that new historical romance I talked about this past July.

THE CHEROKEE is almost finished. I hope to have it on sale by the end of the year, or in January, at the latest. Once I plunged into Caro and Ross' story, I felt their loneliness and vulnerability. They have touched my heart in a way no other hero and heroine have in many years. So keep checking here to learn when this poignant and exciting novel set in Montana and the Indian Nations of Oklahoma during the early 1870's will be available. Keep watch for the new cover that should be up on the side of this page soon! Also, click on the Upcoming page to read an excerpt about how they meet.

Jim and I had a milestone anniversary this summer and decided it was time for an appropriate celebration, so we headed to South Beach in Miami for a week of relaxation wandering past fabulous art deco buildings, eating in delish ethnic restaurants, taking sight-seeing boat trips and just plain vegging in the sun! Of course, we also researched ideas and settings for the second book in my new Miami Heat romantic suspense series, the next installment in Cannon and Corrie's rocky relationship. If you haven't read HEARTSTOPPER yet, it's a pleaser filled with tender moments, exciting action and lots of humor.

Jim has at last written a newsletter since he's missed several installments when I updated my website. Many readers have asked about the crazy goings on around here and his irreverent take on our lives. Just click on the Newsletter page to find out the details of our travel woes while on our anniversary trip.

I am including another new Recipe page for the coming of autumn, Brussels sprouts with lemon-caper shallot sauce. Even if you always thought you hated Brussels sprouts, this will surprise and delight you. First, pick only very small baby sprouts. When you roast them with lemon, capers and shallots the blend of flavors is divine!

Happy reading during this beautiful time of year and have a wonderful Thanksgiving!


Happy reading,


Miami Heat Series

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