My friend Sloane, whom I 'met' when we were both Musa authors, writes hot stuff. Much warmer than what I write, and she does it with gusto and finesse (the two are not mutually exclusive). Read a little something about Sloane below. You see, she's not just an author - she's a magnificent cook. Take a gander.
By Sloane Taylor
Don is the hero of my erotic short story French Twist. Don Hobbs knows
exactly what he likes in the bedroom as well as the kitchen. This Chicago born
and bred man is a true lover of fried chicken. The lady in his life, Claudette D’Laquois,
has no clue how to turn on a stove, let alone fry this scrumptious dish. But
what can you expect from an Interpol agent? To make Claudette's life easier, I
gave her the recipe so she can keep her man happy while he oversees an orchard
in Nice, France.
Sloane’s Down-home Fried Chicken
1 tbsp. salt
Tap water
6 chicken legs, or thighs or 4 breasts, skinless and boneless
1 cup flour
1tsp. thyme
½ tsp. marjoram
Freshly ground pepper to taste
1 large egg
1½ tbsp. milk
½ cup solid shortening or lard, plus more as needed
Dissolve salt in a small amount of water. Add chicken pieces then cover
with more water. Set this in the refrigerator for 4-6 hours.
Remove chicken from fridge 2 hours before you plan to cook. Drain and
pat dry.
Combine flour and seasonings in a paper or plastic bag. Shake gently to
combine ingredients. Mix egg and milk in a bowl. Set a clean plate or platter
on the counter to hold the breaded chicken.
Place one chicken piece at a time in the bag, shake gently to
thoroughly coat, then dip in egg mixture, then return the piece to the bag and
gently shake again. Set chicken on the plate. Repeat the process until all
pieces are coated. Set the uncovered plate in the fridge for at least 30
minutes.
Heat the shortening in a large frying pan over medium-high heat. Test
to be sure shortening is hot enough by adding a small piece of bread. It should
sizzle and toast quickly.
Carefully add the chicken pieces. Maintain the temperature, but adjust
it so chicken doesn’t burn and grease doesn’t splatter everywhere.
Turning frequently, brown the chicken on all sides. Cover and cook
20-25 minutes or until juices run clear when pierced with a sharp knife.
Lay pieces on a plate lined with paper towels to absorb any oil.
Transfer them to a clean platter and serve.
Here's a brief intro to Book Three of the Naughty Ladies of Nice series
with Don and Claudette.
Spies and lies bring a deadly twist to the City of Lights:
Interpol agent Claudette D’Laquois is trapped in the hellhole of life
and unable to trust anyone. Desperate to regain control, she flees to the
safety of her uncle’s rundown chateau on the French Riviera. But Claudette soon
learns the countryside has its own dangers when she finds herself alone with a
sexy foreigner.
Uptight accountant Donald Hobbs ditches numbers for dirt to oversee his
friend’s orchard for three weeks. His well deserved vacation is perfect until a
seductive mademoiselle drags him into a dangerous world of intrigue and erotic
fantasy.
Illegal drugs and Russian mobsters take a back seat to a lethal night
of sinful pleasure for Claudette and Don.
BUY LINK
Sloane
Taylor’s books are set in Europe where the men are all male and the North
American women they encounter are both feminine and strong. They also bring
more than lust to their men’s lives.
Taylor
was born and raised on the Southside of Chicago. Studly, her mate for life, and
Taylor, now live in a small
home in Indiana and enjoy the change from city life. She is an avid
cook and posts new recipes on her http://sloanetaylor.blogspot.com
every
Wednesday. The recipes are user friendly, meaning easy.
See what I mean? A woman of many talents. Leave her a comment. Make her day.
Vonnie
