Happy (almost) Thanksgiving, everyone! In case you need one more thing to be grateful for this year, let me present Susannah Shannon’s latest Cass Chronicles book, the aptly-named Rare! After all, it’s not often that a book can be hot as hell, laugh-out-loud funny, and make you want to get in the kitchen and cook a damn turkey, all at the same time!
Here’s the blurb:
After six months in Chicago filming her TV show, Cass is delighted to be returning to Alaska. But the move home raises a number of questions. How is it possible that she loves Killian more with every passing day? Why is he so determined to take a wooden spoon on their flight? What do the people of Slick Trench think about Hazel’s ambition to bring more business to their small town? Why does Killian seem to be determined to keep the lodge just the way it has always been? Even if they do go ahead, can they get the construction project done in time to begin filming at the lodge? What is the perfect way to roast a turkey? Is ginger good for anything other than the pumpkin pie?
The true love, small town characters, laugh out loud humor, steamy sex and Cass’s even more scorched bottom are what make this book of the Cass Chronicles series so deliciously Rare.
DISCLAIMER: This book contains the spanking of adult women and elements of power exchange. If any of these offend you, please do not purchase this book.
Ready for an excerpt? How about two! First, let’s go for SPANKY and FUNNY:
Surveying the clean kitchen, she gratefully wrapped her arms around his waist. “My God, I love you.” she whispered.
He reached back around her and cupped her bottom with his hands. “Right back at ya, baby.”
She was delighted to feel his erection pressing against her. Being irresistible rocked. Setting down her cup of coffee, she reached back and stroked him. His lips were hot on her neck. She whirled to face him and pulled him closer to her. Decisively she unbuckled his belt and pushed him to the ground. She whipped off her PJ pants with a stripperesque move and with a flourish straddled him impaling herself with one hard thrust. His hands grasped her thighs as he pumped underneath him and she arched her back like she was riding a mechanical bull.
Killian reacted to the voice before she did, reflexes honed by years of tracking animals. It was the voice of her nightmares. “Yoo hoo—kids,” her mother’s voice sailed tinnily on the air.
Cass leapt off her husband so fast that for a split second she was afraid she’d broken his cock off.
Killian was able to hoist his jeans up while Cass hustled into the pantry to put her pants on. She had forgotten they were arriving. Barb had returned to teaching and her school was now on some inexplicable calendar. It seemed to her daughter that every other week school was closed. Barb and Ken had come to spend the week before Thanksgiving in Slick Trench.
“I’m so sorry, we didn’t meet the ferry,” Cass heard Killian say.
“Oh it’s fine, that nice girl from the pizza place ran us over.” Only Barb would ever think any of the girls who worked at Slick Trench Pizza were “nice.” Cass grabbed the first thing she could reach and tried to saunter nonchalantly out of the pantry. “Hi, Mom, hi, Dad. I was just grabbing something for lunch.”
Her father’s brow furrowed as he looked at what was in her hands. “Lightbulbs?”
And now how about some Thanksgiving turkey COOKING inspiration? Here’s an excerpt from the heroine’s cooking blog!
I’ve gotten a few questions about this so let me clarify—we do not raise turkeys at the lodge. A smelly loud poultry pen would not add much to the holiday experience of our guests.
However, we do purchase farm raised turkeys from our neighbors. Here’s the thing—a turkey not raised in a tiny pen will have a very different flavor than a battery bird. It will. And there is something to be said for that rich and wild flavor. BUT—and it’s a big one, a wild turkey will be less predictable in terms of tenderness. AND the flavor we all know and love in our holiday feast is the mild, white breast of a turkey of Mae West proportions. In short, I don’t think your November feast is the place to try something new.
I am here to assure you, my foodie friends, that a supermarket turkey is perfectly acceptable. Perfectly. If you want to order a heritage turkey from your local butcher—do so. You may love it and certainly it gives you foodie bragging rights. But you don’t need to mortgage the children to have a notable turkey feast. Let the grousing begin (see what I did there?)
Much has been written about how to prepare a turkey and most of it is best ignored. The days of baking a turkey for eight hours and constantly basting it are over — thank heavens. The little pop up thermometer that comes in your supermarket turkey — pull it out. It’s near the thigh and the breasts will be sad echoes of their juicily luscious selves by the time it activates.
For years I brined our turkeys and it works, although it’s a bit onerous—scouring out the cooler, making the brine, submerging the turkey in water that sort of starts to look like bodily fluids that you shouldn’t ever come into contact with.
Last year I began dry brining our birds and I am a convert. Total convert—you might find me in the airport giving away flowers with a tag that says “dry brining is the way.” It’s not entirely without effort — you will need to clear a large space in your fridge. The beer may need to go on the back porch. Sorry, fellas, we all have to make sacrifices for the holidays.
Ready to buy? Rare is available on Amazon!
Want to know more about Susannah?
Susannah Shannon lives in the Midwest with her family. She is fascinated by the dynamic of a smart, independent woman who longs to submit to that one special man. She thinks sexy and spanky can also be funny. She can be found on Facebook – please come chat – or at https://susannahshannon.com/.
The delicious recipes from the “Cass Chronicles” can be found at https://casscooks.com.