Something unique about me: I'm probably the only author in the world who has thrown 3,000 of his self-published books in the trash and then found out, a year later, that someone had pulled them out of the trash and was selling them on Amazon.
Wild Child is currently free in the US. Grab your copy now!
Before he could respond, she yanked him under the surface. Water roared past his ears and the life jacket was torn from his hand. He hadn’t even had a chance to close his mouth, and he inhaled some water. He coughed a few times, dazed and dimly aware that he was being dragged rapidly towards the bottom of the lake. The water was getting colder, and even though his eyes were squeezed shut, he could tell it was getting darker and darker as well. He opened his mouth to scream, inhaled more water and started coughing again. His ears felt like two ice picks had been shoved into them, and he made an effort to equalize the pressure, but it was changing too fast. He felt their direction shift and realized that they had turned around and were now moving back up towards the surface. No, they were rocketing towards the surface. A few seconds later they both shot out of the water, a good ten feet into the air, and splashed back down...
2 cups (1/2 liter) milk
2 rounded teaspoons instant coffee (or more, to taste)
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cardamon
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
3 teaspoons sugar (or to taste)
Heat the milk in a small pot until very hot – frothy bubbles will form around the edges of the pot and a skin will form on the surface of the milk. Watch the milk carefully so that it doesn't boil over.
Discard the skin, and stir in the spices, coffee, and sugar. Strain the spiced coffee into a carafe or cups, and serve.
Moroccan Orange Cake
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.