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Work Wednesday: We Have a Cover

I would LOVE to reveal the cover for the third book in the TJ Wilde Trilogy, FULL SAIL. We spent most of last week working on it. But while we’ve finalized almost everything, there are still some small tweaks.

As a tease, here is the photo I took that we are using for the cover:

venice dock at sunrise

That’s the Venice Fishing Pier, and it plays a big role in the book. And here is what LFern did with that photo to begin the cover work:

Impressionist version of Venice dock at sunrise

I thought the cover she did for Underway was stunning, this one is equally stunning and can’t wait for the reveal. She is so very talented, and I’m lucky to have her doing my covers. Stay tuned…

Monday Menu: Lemon-Nut Pork Chops

And we are back. I took last week off because I had some deadlines to meet, including finalizing the cover for Full Sail.  Stay tuned for a sneak peak soon.

I hadn’t made this recipe in quite a while and had forgotten what a good combination butter, lemon and in this case, pecans are with pork. But I had some misfit lemons I bought at the store that I needed to use up and lots of pecans, so I searched through my recipes and this one popped up.

Lemon-Nut Pork Chops

  • 4 boneless pork loin chops (approx. 1/2 to 3/4” thick)
  • ½ tsp crushed garlic
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp lemon zest
  • 1 tbsp butter
  • ¼ cup finely chopped pecans or hazelnuts (the finer the grind, the better this works, if you have a coffee grinder that’s best)
  • ¼ cup lemon juice
  • 1 lemon, quartered

skillet

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