Coming Attractions: Born Of Ice by Sherrilyn Kenyon

New from St. Martin's Press is #1 New York Times bestselling author, Sherrilyn Kenyon's 3-book series, 'The League'! With over 19 million books in print, Sherrilyn Kenyon is renowned the world over as "the reigning queen of the paranormal genre that she pioneered long before the world had heard of Twilight." The third book from 'The League' series, 'Born of Ice', will be available December 1st, 2009. In the Ichidian Universe no one was safe people were dragged from their homes and killed in the streets. Victims of a ruthless tyrant who was bent on being the sole ruler. Those who opposed him formed an alliance called The League, which fell under the leadership of the Quorum. The Quorum realized that the best way to keep trouble from starting was to cut it off at its knees. So a separate group of soldiers was needed, The League Assassins. Highly trained and highly valued, they are the backbone of the government. But not even the League is immune to corruption... Command Assassin Nykyrian Quikiades was born and trained to slaughter. Refusing to be a pawn, he turned his back on the League and has been hunted by them ever since. Though many have tried, none can kill him. Now his assignment is to protect Kiara Zamir, a woman whose father's political alliance has made her a target. She wants nothing to do with politics, yet she is forced to submit to protection or die. And as her world becomes even deadlier, Kiara must entrust her life to the same kind of beast who once killed her mother and left her for dead. Old enemies and new threaten them both and the only way they can survive is to overcome their suspicions and learn to trust in the very ones who threaten them most-- each other. Watch the trailer: Links to Official Sherrilyn Kenyon Sites: http://www.Livetheleague.com http://www.Sherrilynkenyon.com http://www.Officialsanctuary.com

Happy Thanksgiving!

All of us here at the Midnight Moon Cafe want to wish you and yours a Happy Thanksgiving! Now go enjoy yourselves and get stuffed! lol. ((hugs))

Our MMC Monthly Contest Rolls On...

Don't Forget - Sunday, November 1 - Monday, November 30 comment on any post at our blog during the contest period, and your name will be tossed into the hat for a cool prize drawing. One comment equals one entry into the hat. So the more comments you make throughout the contest period, the more your chances to win! The prize for November is an author bookmarks and more packet, and the paperback Sunlight, Moonlight by Amanda Ashley. Contest ends midnight, November 30, 2009. Winner will be announced December 1, 2009 at the MMC blog. Good Luck! Must be 18+ to enter. The odds of winning depend upon the number of participants. Contest void where prohibited by law. We strive to make our prize winners happy! However, as with all our contests, it is the participant’s responsibility to check the blog to see if their name is announced as a winner, and/or to respond to winning notification emails in order to claim your prize. Any prizes that go unclaimed for 30 days after the close of a contest will be placed back into the MMC prize vault, or an alternate winner will be chosen.

Story Dynamics: The Eye Of The Beholder by Grace Draven

The Eye of the Beholder by Grace Draven Anyone who hasn’t read Beauty and the Beast or a rendition of it, raise your hand. Anyone? Anyone? I thought so. If you’re hanging out here at Midnight Moon Café, it’s probably a good guess, you like this tale, in its many forms, as much as I do. Basic premise of the story—hot girl falls for ugly guy who isn’t really ugly; he’s just in disguise via a curse. Love him enough and he changes back to his handsome self. We end up with hot girl in love with hot guy. Happy ending for every one. Now let’s get to the blood and guts of the idea. I have a bit of a problem with that short summation. Why? Well, let’s look at the origin of the curse. The story as told by Villeneuve and de Beaumont vary in some details from each other, but I think most of us remember it as the Prince basically being an asshole to a poor old lady and not offering her shelter in story when she begged him. If the idea of loving the beast who was actually a man didn’t hammer home the idea that looks can be deceiving, then you weren’t paying attention to this first volley. The old lady isn’t just the average crone in rags. A few choice words from her, some bad juju, and the prince is no longer God’s gift to the fairer (and ~cough~ superior ~cough~) sex. Be careful who you piss off. I’m good with this part. It’s the not so subtle part of the story that says “Don’t be a dick.” Now let’s get into the more tangled bit of it. With time, maturity and bucket-loads of angst (love this stuff) the Beast/prince becomes a gentler, more empathetic being, possessing an internal beauty matched by the outer beauty he once had and lost due his cruelty and narcissism. The reward for his redemption—and for Beauty’s exceptional discernment—is to change back to his handsome self. Hey, I’d be the last person to say I can’t appreciate the physical beauty of anyone, man or woman. I’d love to be a hot babe myself. Still, after years of torment, of isolation and soul-searching, doesn’t being turned back into your hard body self seem a shallow reward for all that effort? Or…is this really the prince’s reward? Maybe it’s Beauty’s reward for seeing beyond the grotesque to the beauty within? Personally, I think she gets the short end of the stick with this. I’d be a little freaked out myself at having fallen in love with the ugly guy and suddenly be presented with some stranger before me, no matter how much of a babe he might be. I have more ideas about this, but I’m curious as to yours. Care to share? What if the Beast doesn’t change at the end? Does the story lose its essence? Its redemptive quality? If so, how? If not, why? Last but not least, why do you think this tale has such huge appeal? Its romanticism? Its morality? Its hope and acknowledgment that we can all find it within ourselves to be the Beast redeemed or Beauty with her gracious, far-seeing soul? About the Author Grace Draven is a Louisiana native, living in Texas, and is a financial analyst by trade. She is the member of a large on-line network of writers, as well as a member of a site that archives fiction works. In the spare moments between working a full-time job and caring for three small children she writes romantic fiction. Grace has lived in Spain, honeymooned in Scotland, hiked through the Teton Mountains, ridden in competition rodeo and is the great, great-granddaughter of a Nicaraguan president. She is an avid fan of medieval history, Renaissance faires, Russian culture and the culinary arts.

Pop Quiz: Straight or Curly?

You Should Have Curly Hair You are cheerful, outgoing, and downright bouncy. People find you to be very personable and real. You are confident in your own skin, and you don't feel like you have to fake anything. You are very independent and unique. You wouldn't like to look like every other person on the street. People find that you're honest, and it's easy to trust you. Others expect you to be honest in all facets of your life. Should You Have Straight Hair or Curly Hair?

Recipes: Friday Fantastic Fudge

Five Fantastic Fudge Recipes Courtesy of Midnight Mooner Sara B. Candy Store Fudge 1/2 lb. butter, softened 18 oz. chocolate chips 8 oz. mini-marshmallows 3 tsp. vanilla 2 c. chopped nuts 4 1/2 c. sugar 1 can evaporated milk Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours. Peanut Butter Fudge 2 lbs. powdered sugar 1 can evaporated milk 1/2 c. melted butter or margarine 7 oz. marshmallow creme 18 oz. jar of peanut butter Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool. Butterscotch Fudge 12 oz. bag butterscotch chips 1 can sweetened condensed milk 1 1/2 c. miniature marshmallows 2/3 c. peanut butter 1 tsp. vanilla 1 c. chopped peanuts dash of salt Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator. Almond Cherry Fudge 2 cups semi-sweet chocolate chips 1 can sweetened condensed milk 1/2 c. chopped almonds 1/2 c. chopped red candied cherries 1 tsp. almond extract In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator. Peppermint Fudge 2/3 c. evaporated milk 1 2/3 c. sugar 2 tbsp. butter 1/2 tsp. salt 2 c. mini-marshmallows 1 1/2 c. chocolate chips 1/2 tsp. peppermint extract 1/2 c. chopped walnuts Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill.

Recipes: Thursday Talkin' Southern Fried Turkey

Yield: 12 Ethnicity: New Southern American Meal Type: Main Course, Entrée Preparation Method: Deep Fry Product Type: Whole Ingredients 10 to 12 Pound WHOLE TURKEY, non self-basting Marinade: 2/3 Cup prepared vinaigrette dressing 1/3 Cup dry sherry 2 Teaspoons lemon pepper seasoning 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon cayenne pepper As needed peanut oil for frying (See note below) Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Recipe Source: Recipe courtesy The National Turkey Federation

Recipes: Wednesday Cheesecake

Usually on Wednesdays we post a little cheesecake with our hawt hump day hunks, but since this week is all about recipes, we hope you won't mind a delicious substitution. ;-) Pumpkin Cheesecake Courtesy of Midnight Mooner Jan K. Ingredients: 3/4 cup finely chopped walnuts 3/4 cup graham cracker crumbs 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/4 cup butter, melted Filling: 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 2 eggs, lightly beaten 1 cup canned pumpkin 1/2 teaspoon ground cinnamon, divided 2 tablespoons chopped walnuts In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Sense and Sensibility and Sea Monsters Winner

The winner of Sense and Sensibility and Sea Monsters contest is.... Cory! Congratulations, Cory! To claim your prize, please email Cora directly at corazane @ aol.com without the spaces. Please include your snail mail (postal) address as this is a print copy. Thanks to everyone who entered! Be sure to check back at the Midnight Moon Cafe for more chances to win! :D

Recipes: Tuesday Grace's Brownies

Irish Cream Brownies Courtesy of author Grace Draven 4 oz. semisweet baking chocolate, coarsely chopped 1/2 c. butter 1/2 c. sugar 2 eggs 1/4 c. Irish Cream 1 c. all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt Preheat oven to 350F. Grease 8 inch square baking pan. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk in Irish Cream. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan. Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Irish Cream Frosting (recipe follows) Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares. Yield: 16 brownies Irish Cream Frosting: 1/4 c. (2 oz.) cream cheese, softened 2 tbsp. butter or margarine, softened 2 tbsp. Irish Cream 1-1/2 c. powdered sugar Beat cream cheese and butter in small bowl with electric mixer at medium speed until smooth. Beat in Irish Cream. Gradually beat in powdered sugar until smooth

Recipes: Monday Make Ziti

Three Cheese Baked Ziti Courtesy of Midnight Mooner Cherie J. 2 Tbsp olive oil 1/2 cup chopped onion 1 clove garlic, crushed 1/2 1b. ground beef 1 can 2lb. 3oz tomatoes, undrained 1 6oz. can tomato paste 2 tsp dried oregano 1 tsp. dried basil 1 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp brown sugar 16 oz. pkg Ziti pasta Parmesan cheese to taste 3 cups shredded mozzarella 1 cup shredded mild cheddar cheese Saute onion, garlic, and ground beef stirring occasionally until meat is no longer red. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bringing to a boil, stirring with spoon. Reduce heat, simmer, covered and stirring occasionally for 45 minutes. Preheat oven at 350 degrees. Cook the zitis according to package directions and then drain. Put zitis back in pot and mix with half the sauce. Sprinkle with Parmesan cheese and also add half of the mozzarella and cheddar cheeses. Mix it all together. Then pour this mixture into a 13 x 9 x 2 pan. Put remaining sauce over the mixture in the pan. Sprinkle with more Parmesan cheese. Then top with cheddar cheese and finally top with mozzarella. Bake for 30 minutes. And for desert, Cherie offers up this yummy treat! Candy Brownie Bites 1 stick margarine or butter 4 oz. unsweetened baking chocolate 1 1/3 cups sugar 3 large eggs 1 1/2 tsp vanilla 3/4 cup all-purpose flour 1 bag of mini candy bars such as Snickers or Milky Way 1/4 cup mini M&M's ( I use holiday colored M&M's when I make them to give away for Christmas) Heat oven to 350 degrees. Grease mini muffin pans. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in the microwave. Stir to blend well. Whisk in sugar, eggs, and vanilla until combined. Stir in flour just until blended. Spoon 1 Tbsp of batter into each muffin cup. Press in a candy bar into each cup of batter. Sprinkle with 4 or 5 mini M&M's. Bake 16 to 18 minutes until risen and tops look dry and shiny. The caramel from the candy bars may overflow a little. Makes about 40. Ooh Cherie, we're coming to your house for dinner! Yum! Thank you for sharing these delicious recipes with us. We have a lovely beaded book thong and a few extra goodies for you on the way.

Sense and Sensibility and Sea Monsters - oh my!

The Midnight Moon Cafe is proud to feature Sense and Sensibility and Sea Monsters, by Jane Austen and Ben H. Winters! From the publisher of Pride and Prejudice and Zombies comes a new tale of romance, heartbreak and tentacled mayhem! About the book: Sense and Sensibility and Sea Monsters expands the original text of the beloved Jane Austen novel with all-new scenes of giant lobsters, rampaging octopi, two-headed sea serpents, and other biological monstrosities. As our story opens, the Dashwood sisters are evicted from their childhood home and sent to live on a mysterious island full of savage creatures and dark secrets. While sensible Elinor falls in love with Edward Ferrars, her romantic sister Marianne is courted by both the handsome Willoughby and the hideous man-monster Colonel Brandon. Can the Dashwood sisters triumph over meddlesome matriarchs and unscrupulous rogues to find true love? Or will they fall prey to the tentacles that are forever snapping at their heels? This portrait of Regency England blends Jane Austen's biting social commentary with ultraviolent depictions of sea monsters biting. It's survival of the fittest - and only the swiftest swimmers will find true love! Sense and Sensibility and Sea Monsters by Jane Austen and Ben H. Winters (Quirk Books; September 2009 :: 978-1-59474-442-6) For more information about the book, please visit www.BenHWinters.com and www.irreference.com/Sense-and-Sensibility-and-Sea-Monsters Become a fan on Facebook: www.facebook.com/SeaMonsters ::Win This Book:: Co-author Ben H. Winters has generously donated a paperback copy of Sense and Sensibility and Sea Monsters to the Midnight Moon Cafe for giveaway. All you have to do to enter for a chance to win is to drop a comment on this post between now and noon CST, Tuesday, November 17, 2009. One winner will be drawn at random and announced Tuesday at 9pm CST. IMPORTANT NOTE: It is the responsibility of the winner to contact us with their shipping information after the winning announcement has been made. We have a 30 day window to claim prizes. If a prize isn't claimed within 30 days, it is once again offered up as a prize on the Midnight Moon Cafe blog. So be sure to check back on Tuesday to see if you've won!

Join Us For Recipe Mania Week!

Monday, November 16-20, 2009 - is Recipe Week! Thanksgiving is a time to give thanks for all we have, and to be thankful we are still around to enjoy it. But you and I both know that the best part of Thanksgiving are the eats! Oh yes, indeedy! So this November, we're having a fun event and calling all our readers who enjoy baking and cooking to send us your own favorite family recipes for the holidays! Please submit no more than three recipes for us to choose from and if your recipe is chosen, you'll win a nifty handcrafted, beaded book thong! Deadline to submit recipes is noon, Saturday, November 14. If you have a picture of the finished dish, that's great...but not required to enter. :-) Any photos supplied must be your own, not something pulled from the internet, and must be of the recipes you are submitting. All recipes must be sent to: midnightmooncafe @ gmail. com (no spaces). Only one book thong awarded per person if chosen. By submitting a recipe, you are giving the MMC the right to publish your recipe on our blog. Void where prohibted by law. Must be 18+ to enter. Ooh I can't wait to see what ya'll have cookin'!

Pop Quiz: What Do Your Dreams Mean

Your Dreams Are Important Your dreams seem to show that you're a bit disturbed... but nothing serious. You may have a problem you're trying to work out in your sleep. You tend to be a very productive thinker. Your dreams tend to reflect your insecurities. Your dreams indicate that you have very conflicted feelings. You have a very vivid imagination and a rich creative mind. You secretly want to hide your dreams from your waking mind. What Do Your Dreams Mean? Blogthings: Cheaper Than a Therapist

Tasseomancy Workshop

Introduction to Tasseomancy: The Fine Art of Tea Leaf Reading The British tradition of high tea can be relaxing toward the end of a hectic day. It’s a time to sit back, relax, and reflect on the day’s events and share news with good friends over a cup of fragrant brew. High tea was also an opportunity some took to peer into their future. But the art of tea leaf reading, (also called tasseomancy or tasseography), didn’t begin in England or Europe. According to ancient Chinese legend, the first cup of tea was produced in 2737 B.C., when the leaves of a black tea shrub haphazardly fell into the boiling water of Emperor Shen Nung, the father of Chinese medicine. Gifted diviners of the leaf soon followed, through the tea producing provinces of India, eventually all the way to the great houses of Europe. In Regency and Victorian Britain, this form of divination took on popularity due to the nature of it’s commonality. While most people didn’t have access to crystal balls, everyone drank tea and had it in their house. And among the gentry (the ton), it was seen as a form of entertainment. The wealthy ladies would settle in their seats as their host introduced the diviner whose sole purpose was to read the wet leaves clumped together in each woman’s cup. Certain seers gained a reputation as some of their predictions were more accurate than others. Energy and Essence The thought behind the practice of tea leaf reading is that when you sit back with a cup of tea you are naturally put into a more relaxed state, and are more able to attune with your subconscious where the essence of our being resides. That energy comes to the fore and can be unconsciously tapped into when we sip our tea. Our individual energy comes into contact with those innocent little leaves and can produce a pattern that can be very revealing. Divining Your Cup To begin, you will need a white tea cup (since it is easier to see the patterns inside a plain cup) and a plain white tea cup saucer. A boiling kettle of water Loose leaf tea or finely chopped tea (You can open an ordinary tea bag into the cup) A notepad and pen or pencil Using one flat tablespoon of loose tea, pour one third of a cup of boiling water and allow to steep. As the hot water brews the tea, the leaves settle to the bottom. Once luke warn, take three good sips from the cup, just enough to impart your energy upon the water and the leaves. If you choose to add a dollop of milk or sugar to make the tea more palatable, that’s fine. Just don’t add honey! :-) While you sip the tea, try to relax and calm your mind, concentrating only on the cup. Drain off excess tea until only enough is left to swish the grounds at the bottom of the cup. When you swish, make sure the leaves well cover the inner surface of the cup. Upend the cup into the saucer, mouth down. The leaves that remain inside the cup are used to tell your future. Interpretation There is no true hard and fast rule to interpretation, although some of the symbols you may see are commonly found. Since everyone is different, each symbol can take on a different significance. You may see a mask and feel it is a negative symbol, while another make see it as a sign of fun...perhaps a party invitation headed your way. Your cup may also show fewer leaves, be indistinct and perhaps show no identifiable pattern at all. This can be reflective of your own inner condition. Where the leaves cling and gather is also telling. The handle of the cup represents the house or the home. Time can be foretold more or less by the position of the leaves. The closer to the brim, the more immediate the events; the nearness or distance from the “home” is judged by the position of the leaves away from the handle. Leaves at the bottom of the cup often indicate an unfortunate event or events. The area left of the handle are events that have passed or opportunities tossed away; symbols found to the right of the handle indicate present time and future. This location is usually seen as good, except if the leaves are thickly clumped. Serpentine Lines indicate roads or paths. If they appear in the clear, they are thought to be a sign of fortunate changes at hand. If the lines are surrounded by dots, they signify monetary gain and long life. At the bottom of the cup, or surrounded by clouds, they can indicate reverses of luck, both past or future. Dots signify monetary gain, but must also be interpreted by their surroundings. Circles indicate completion, while wavy lines show an unsettled situation. Straight lines show a steady course. Should you see a cross within a circle, it indicates some form of enforced restraint or restriction. Dashes generally indicate something in the planning stages, and time must be given for maturity. So what is in your cup, hmm?

Upcoming Tidbits

More naughty fun under the sea coming your way from your favorite naughty mergirl, Cass. ;-) One of the projects I am doing for NanoWriMo involves a mermaid, a pirate, and a dancing were-Bear! lol. Hope to have it finished and contracted next year. ::crosses fingers::

November Ramble

MMC's Monthly Contest for November With winter just around the corner and here in the U.S., Thanksgiving soon upon us, we decided to celebrate with a fun treat for our readers and fans. Starting Sunday, November 1 - Monday, November 30 comment on any post at our blog during the contest period, and your name will be tossed into the hat for a cool prize drawing. One comment equals one entry into the hat. So the more comments you make throughout the contest period, the more your chances to win! The prize for November is an author bookmarks and more packet, and the paperback Sunlight, Moonlight by Amanda Ashley. Contest ends midnight, November 30, 2009. Winner will be announced December 1, 2009 at the MMC blog. Good Luck! Congratulations to September's winner, J.K. Coi, who scored some nifty prizes: author bookmarks and more, a cat talisman pin, and the new book from Susan Kearney, Lucan! Must be 18+ to enter. The odds of winning depend upon the number of participants. Contest void where prohibited by law. We strive to make our prize winners happy! However, as with all our contests, it is the participant’s responsibility to check the blog to see if their name is announced as a winner, and/or to respond to winning notification emails in order to claim your prize. Any prizes that go unclaimed for 30 days after the close of a contest will be placed back into the MMC prize vault, or an alternate winner will be chosen.

Born Of Fire!

With over 19 million books in print, Sherrilyn Kenyon is renowned the world over as "the reigning queen of the paranormal genre that she pioneered long before the world had heard of Twilight." The second book from 'The League' series, 'Born of Fire', will be available November 3rd, 2009. In celebration of 'Born of Fire', St. Martin's press is holding a book sweepstakes for our readers to enter - winners receive a free copy of 'Born Of Fire'! Here is the link for the 'Born of Fire' sweepstakes offer: http://us.macmillan.com/smp/promo/bornoffire Read an Excerpt from 'Born of Fire' http://officialsanctuary.com/league_series/born_of_fire_excerpt.html Official Sherrilyn Kenyon Sites: http://www.Livetheleague.com http://www.Sherrilynkenyon.com http://www.Officialsanctuary.com Watch the trailer: http://www.youtube.com/watch?v=4rLOqwFUexg