As
a former newspaper reporter, Beth was honored by her peers with eleven
journalism awards, including first place news writing for The Texas Press
Association. She has been a humor columnist for The 1960 Sun in Houston and
published articles in various publications. However, writing novels is where her
heart is. She left her job as a journalist in 2008 to write novels full time.
Beth and her husband are empty nesters enjoying the country life in Texas with three
dogs and a rooster. When she’s not writing, she loves to travel, paint, and
enjoy time with friends and family. You can find Beth at Fans of Beth Wiseman on Facebook where she interacts with
readers.
Addison
Burke is a successful real estate agent who specializes in high-end closings
and who enjoys an elite lifestyle not often afforded someone her age (27). But following a stroke and a recent fall,
Addison is forced to hire a caregiver for her estranged mother, Lee Ann; a job
Addison chooses not to take on, despite her financial freedom to do so. She hires an agency to fill the position, and
to her surprise, they send a man for the job.
Logan has
somehow managed to keep his act together despite a past that is slowly catching
up with him. If he can make enough money
over the next couple of months by tending to Lee Ann Burke, he should be able
to flee the country before his world comes crashing down around him. But when Lee Ann’s beautiful daughter,
Addison, begins to awaken feelings in him that he thought died long ago, he
begins to question whether or not fleeing from the past is worth leaving
Addison forever.
Will
Addison let down her guard for love and renew her relationship with her mother? Can Logan face his past, come out unscathed,
and act on his feelings for Addison? And
why is Lee Ann selling everything she owns on Ebay and Craig’s List? Purchase the book HERE.
Beth's Recipe for Logan’s Split Pea Soup
2 cups dried, green
split peas
7 cups water
1 tsp. canola oil
2 cups cooked ham,
cubed
2 cups carrots,
chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup potatoes, peeled
and diced
1 t. salt
½ teaspoon garlic
powder
½ teaspoon pepper
¼ cup minced fresh
parsley
In a large pot, bring
the peas, oil, and water to a boil. Reduce heat; cover and simmer for two
hours, stirring occasionally. Add the next eight ingredients; cover and
simmer for 30 minutes or until vegetables are tender. Stir in
parsley. Makes 10 servings.
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