WILD HEARTS OF SUMMER Now Available for Pre-Order! #Kindle #Nook @iBooks @Kobo

Ocean City Boardwalk Series, Book 3

Cathy Whitley’s two best friends, Sara and Heather, may have found the men of their dreams… and that’s all well and good for them. But that’s not going to happen to Cathy. She allowed love to catch her off-guard once and it drained her dry, emotionally and financially. She’ll never let it happen again. Ever.

Brad Henderson has been chasing Cathy for years. He’s settled for their on-again-off-again, “friends with bennies” relationship for far longer than he expected. Attempting to swim through the rip currents surrounding her heart has left him swimming in circles.

Then Brad inherits a business worth millions from billionaire Harold Hopewell. Hopewell had traveled the world and was touched by the stories of the people he met. In death, Hopewell is giving back, leaving an unusual will filled with life-altering bequests. Brad can’t believe his stroke of luck. Now Cathy will surely see him in a new light. Right?

One way or the other, it’s time to draw a line in the sand…

Pre-order you copy today!

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Titles in the Ocean City Boardwalk Series:
The Wedding Planner’s Son, Book 6 (coming in April)

Don't miss other books in The Inheritance Series!

Roasted Eggplant Spread #Recipe AND New Cover Sneak Peek

I am just finishing up the third book of my Ocean City Boardwalk Series, WILD HEARTS OF SUMMER. If you are reading the series, you know that Cathy Whitley is the owner of The Sunshine CafĂ©. She loves to cook, and I have been adding recipes to the end of each story in the series. Here is one of the recipes I’ll be using in the book.

If you'd like a sneak peek at the book's cover, slide down to the bottom of the post.  Look for WILD HEARTS OF SUMMER on February 21st!

Roasted Eggplant Spread


1 large eggplant, cut into 1/4" rounds
2 cups onion, diced
3 cloves garlic, minced
Olive oil
Sea salt + ground pepper
Crusty Bread or Pita for serving


1. Preheat oven to 425° F.

2. Arrange eggplant rounds on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Roast for 10 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and allow to cool.

3. While eggplant is roasting, heat a large skillet over medium low heat and add 2-3 tablespoons of olive oil. Add onion and stir often until caramelized. This will take about 20 minutes. Don’t rush it. The caramelizing process brings out the sweetness of the onions. Add minced garlic to the onions during the last 8 minutes of cooking so it doesn’t burn. Set aside onion/garlic mixture.

4. Peel the eggplant and discard the skin. (I use a spoon to scrap the eggplant away from the skin.) Add the flesh of the eggplant to the bowl of your food processor. Add onion-garlic mixture, holding back 1 tablespoon. Process until ingredients are pulverized and of a spreading consistency. Season with salt and pepper to taste. Place spread in a serving bowl. Just before serving, drizzle with a tablespoon of olive oil and place the remaining onion-garlic mixture on top. Decorate with a sprig of basil or parsley (optional).

5. Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but will keep in the fridge covered for a couple days.

Here's a sneak peek at the cover of WILD HEARTS OF SUMMER! What do you think? This is book 3 of my Ocean City Boardwalk Series; however, it's also part of The Inheritance Series. Very cool, huh?