Friday, October 9, 2015


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.




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.