Elizabeth Goddard is an award-winning author with well over a dozen romance and
romantic suspense novels, including the romantic mystery, The Camera Never
Lies—winner of the prestigious Carol Award in 2011. After acquiring her
computer science degree, she worked at a software firm before eventually
retiring to raise her four children and become a professional writer. A member
of several writing organizations, she judges numerous contests and mentors new
writers. In addition to writing, she home schools her children and serves with
her husband as he pastors a church in Louisiana. Learn more about Beth and her books HERE.
Elizabeth's newest release: Riptide
Two
surprises await high-stakes repo man Jake Jacobson on his latest job. First, old
flame Kelsey Chambers. Second, gunfire! Seizing the luxury yacht should have
been easy, but he hadn't planned on Kelsey's appearance. Or that smugglers would
hijack the vessel to find an antique map hidden on board. The map is Jake and
Kelsey's only leverage. . .but it carries a price. Without it, they're as good
as dead. With it, they're the target of a relentless hunt. Their failed
relationship has Kelsey afraid to rely on Jake again. Can she count on him with
their lives on the line?
Copyright
© 2013 by Harlequin Enterprises Limited. Cover Art used by arrangement with
Harlequin Enterprises Limited. All rights reserved. ® and ™ are trademarks owned
by Harlequin Enterprises Limited or its affiliated companies, used under
license.
Elizabeth's Grilled
Ratatouille Muffaletta
1
medium eggplant, sliced into 1/2-inch rounds
Coarse
salt
1/2
cup pitted mixed olives, such as Kalamata and Cerignola
2
pepperoncini, stemmed
1/2
cup fresh parsley
1/4
cup mayonnaise
1/4
cup olive oil, plus more for grilling
4
small tomatoes (1 pound), sliced into 1/2-inch rounds
1
medium zucchini, cut lengthwise 1/4-inch-thick
1 jar
(12 ounces) roasted red peppers, patted dry
1
(8-inch) round loaf rustic bread, split horizontally and hollowed out
Slice
vegetables sandwich thing and toss with olive oil then grill to your
preference. While veggies are grilling chop olives and pepperoncini and mix
with Mayo. Spread bread with with mayo/olive mixture and layer vegetables.
Voila!
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