A Shot At Love
by Peggy Jaeger
Nothing’s impossible when love is on the menu. In Peggy Jaeger’s luscious series, the only thing more tempting than a delicious meal is a truly delectable romance . . .
Look for exclusive recipes in each book!
Photographer Gemma Laine is looking for arresting faces on the streets of Manhattan when her camera captures something shocking—a triple murder. In that moment, she becomes a target for the mob—and a top priority for a very determined, breathtakingly handsome, FBI special agent. With deadlines to meet and photo shoots on her calendar, Gemma chafes at the idea of protection, but every moment she spends under his watchful eye is a temptation to lose herself in his muscular arms . . .
With two of his men and one crucial witness dead, Special Agent Kyros Pappandreos can’t afford to be distracted. But Gemma is dazzling—and her connection to Kandy Laine’s high-profile cooking empire makes her an especially easy mark for some very bad people. Keeping her safe is much more pleasure than business, but as the heat between them starts to sizzle, Ky is set to investigate whether they have a shot at love . . .
Dressed in similar sweats to what he’d worn the morning before, his body bathed in gleaming sweat, Ky pummeled one of the suspended bags. His hands were wrapped with white gauze, his arms toned and taunt as he executed each strike with perfect precision and technique.
Gemma stopped on the final riser and watched him batter the bag, fists moving with swift, defined actions, the jabs fast and hard, the recoils even faster.
Shoulders raised, elbows tight, hands balled and up blocking his cheeks and jaw line, he threw a right jab, left, then two rights, all aimed high, and a final forward thrust left, lower on the bag, his knees bending to give him balance.
Gemma wanted to race back to her room, grab her camera and capture the scene before her.
Kyros Pappandreos was the epitome, the very definition of a natural born fighter. Distinctly male, uniquely the warrior, his body moved with the grace of a panther, the stealth of a tiger stalking its prey, and the accuracy of a cobra striking. There was something so sensual, so primal, so animalistic about him, she knew she had to photograph him just this way.
She’d capture him in slow motion first, his tight fist connecting with his target, the sweat of exertion flying from his forehead. Then, she’d move to rapid fire, the image blurring with the speed of his hits. A pugilist, enigmatic, tough, and hard bodied, the bulging muscles and corded sinew in his arms distended with his action, outlined and bathed in the shiny moisture pouring from him.
Ky repeated the moves in the same series of strikes three more times before dropping his hands to his thighs.
He swiped at his forehead with the back of his hand, his breathing hard, but not labored, and turned.
ABOUT THE AUTHOR
Peggy Jaeger is a contemporary romance writer who writes about strong women, the families who support them, and the men who can’t live without them.
Family and food play huge roles in Peggy’s stories because she believes there is nothing that holds a family structure together like sharing a meal…or two…or ten. Dotted with humor and characters that are as real as they are loving, Peggy brings all topics of daily life into her stories: life, death, sibling rivalry, illness and the desire for everyone to find their own happily ever after. Growing up the only child of divorced parents she longed for sisters, brothers and a family that vowed to stick together no matter what came their way. Through her books, she has created the families she wanted as that lonely child.
Tying into her love of families, her children’s book, THE KINDNESS TALES, was illustrated by her artist mother-in-law.
Peggy holds a master’s degree in Nursing Administration and first found publication with several articles she authored on Alzheimer’s Disease during her time running an Alzheimer’s in-patient care unit during the 1990s.
In 2013, she placed first in two categories in the Dixie Kane Memorial Contest: Single Title Contemporary Romance and Short/Long Contemporary Romance.
In 2017 she came in 3rd in the New England Reader’s Choice contest for A KISS UNDER THE CHRISTMAS LIGHTS and is a finalist in the 2017 STILETTO contest for the same title. A lifelong and avid romance reader and writer, she is a member of RWA and her local New Hampshire RWA Chapter.
Amazon Author page: http://www.amazon.com/-/e/B00T8E5LN0
Peggy Jaeger will be awarding a $25 Amazon or Barnes and Noble GC to a randomly drawn winner via rafflecopter during the tour.
10 must-have items in every kitchen
It’s no secret I love to cook. Over the past forty years I’ve had a lot of experience in deciding what I need to have in my kitchen and what’s just a passing fad ( remember THE SALAD SPINNER? HeeHee) The following items are the ones I think every kitchen should have. Whether you are just starting out on your own in adulthood, or getting married for the first or second time, these items are perfect for the average household. They will get used frequently, won’t sit in a drawer gathering dust, and are all worth the money spent on them. In no particular order, the 10 must-have kitchen items, according to me, are:
- a SCALE. When I got my first measuring scale from Weight Watchers a lifetime ago, it simply weighed the food so I would know what my portion sizes were. These days, scales do so much more, from giving you the nutrition values for the items you are weighing, to helping you convert measuring systems. How much you invest in a scale is up to you. I still have my original WW $9.99 scale and it works great for me.
- a really good, basic prep COOKBOOK. I know most things are digital nowadays, but there is nothing I like better than actually thumbing through the pages of a cookbook, seeing the pictures of the finished products, and easily reading how to prepare a recipe. In my house, I have over 130 cookbooks and they have all been used at varying times. Some more than others!
- a good sifter. There really is no substitute for a good sifter. If a recipe calls for sifting, the need for aeration is there for a reason. You can actually taste the difference between cake that has been sifted in the prep stage and cake that hasn’t. The sifted will taste lighter and be more delicate. The unsifted may taste denser. I prefer delicate and light, myself.
- a marble rolling pin. So why marble and not the standard wooden one? Marble is heavier for one thing. I have arthritis in my hands and when I use a wooden pin to roll out dough I have to work harder – press down more firmly – to get the desired effect of thinning the dough. With a marble pin, due to its denser makeup, I don’thave to press as hard and I still get the desired thinning effect. Wooden pins, it has been my experience, tend to crack if you don’t keep them proper oiled, and after a while I just think no matter how well you wash them, bacteria builds up on the surface. Plus, it makes sense that the chemicals in your washing liquid penetrate the wood after time. With marble, because it isn’t porous like wood, that doesn’t happen.
- a cutting board. So many materials to choose from and every professional chef will tell you theirs is the best. Again, I prefer something other than wood for the bacteria reasons mentioned above.
- a microplane. A hand held one is the kind I like best because I can control the amount of food, vegetable, cheese, or spice I am grating. Those old fashioned, bulky cheese graters are a pain in the neck to clean. A hand held one is so much easier all around to use.
- a good set of measuring spoons and cups. Some cooks are excellent “guessers.” They can spoon an exact teaspoon of salt, or add a solid, perfect cup of sugar without measuring it. Not me. I use my measuring tools daily.
- a really good, sharp knife. Again, every chef has his/hers own set of individual knives they like best ( Ever watch TOP CHEF? When Padma says, “Pack your knives and go,” she is not just stating the party tag line!) You can have a full service of fifteen to carve and slice every item imaginable, or you can have one or two that you use for most everything that needs slicing and dicing. The caveat is that it has to be sharp and easily handled.
- a Spice Rack. And I’m not referring to the kinds you can purchase that already house thirty spices, 24 of which you will never use and probably have never heard of. No. I want you to individualize your own spice rack – and it doesn’t even have to be a rack, per se. It can be a cabinet in your kitchen. Just fill it with the basics for now and as your cooking talents grow, so too will the variety of your spices. Start with these 5: salt, black pepper, chili powder, nutmeg, cinnamon.
- a set of mixing bowls of varying sizes. Glass or metal, it makes no difference to me. Just have them vary in sizes so you are not mixing eggs in a bowl meant to house dough as it rises! Tiny to medium to large. I actually have 3 sets, all with varying sizes from the other, so I have 9 differing sized bowls. I know…but I’m a little obsessive.
Thanks so much for hosting me today. It’s been a pleasure.