Tag Archives: Paris in Love
THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO EVERYONE WHO ENTERED!
Welcome! I’m tickled pink to be a part of the fabulous Authors in Bloom Giveaway Hop, 10 days of giveaways, gardening tips, recipes and one amazing Grand prize–a Kindle or Nook (winner’s choice) plus a $25 gift certificate toward books. In order to enter, you must collect all the phrases you’ll find on the participating blogs, and put them together to submit on the entry form you’ll find at the home blog. Here’s a link to find the other authors on the hop.
This is my phrase:
Line 65: Reach for the sky.
In addition, I’ll be giving away my own prize, a Lilly Pulitzer Insulated cooler and matching cold drink tumbler. The cooler is full of books (all great beach reading) and the Season One DVD of my favorite TV series, Downton Abbey. Here are some of the books you’ll find inside: Paris in Love by Eloisa James, Love Me if You Dare and Hot Item by Carly Phillips, Too Hot to Touch by Louisa Edwards, Make Her Pay by Roxanne St. Claire, Blood Rights by Kristen Painter and The Boyfriend of the Month Club, by yours truly. All you have to do to enter to win my giveaway is leave a comment by April 20th here on my blog telling me you want to be entered. It’s that simple. I’ll let the random generator pick a winner and I’ll announce it right here on my blog, so check back on April 20th to see if you’ve won. Only US entries, please.
Since I’m a much better cook than gardener, I’ve decided to share one my favorite (and most asked for) recipes.
1-2 heads of Nappa Cabbage, finely chopped. Combine with 1 bunch of green onions, also finely chopped. Place in a large container. Cover and refrigerate.
Melt 1/2 stick butter in a large frying pan over medium heat. Take 2 packages of Ramen noodles (any flavor). While package is still sealed take a rolling pin and smash the ramen noodles, crushing them into bite sized pieces. Discard seasoning packet and add smashed ramen noodles into the frying pan. Add 1 bag slivered almonds, plus one small jar of sesame seeds. Saute noodles, almonds and seeds until lightly browned (about 15 minutes). Let cool, then place in a sealed container and refrigerate.
Dressing: 1 cup canola oil, 1/2 cup plain rice vinegar, 1/4 cup soy sauce plus 1/4 cup sugar. Mix well and refrigerate.
Let the cabbage mixture, noodle mixture and dressing all cool for at least 2-4 hours or overnight. When ready to serve, add the noodle mixture into the cabbage and toss with dressing (I usually only use about 1/2- 3/4 of the dressing) and serve immediately.
Enjoy and best of luck with the giveaways!