I became addicted to words at an early age. I began reading when I was four. I wrote my first story at five years old and my first poem at seven. Since then, I have written plays, tutorials, scholarly articles, marketing brochures, software specifications, self-help books, press releases, a five-hundred page dissertation, and lots of erotica and erotic romance – more than fifty single author titles including eight full length novels, plus dozens of short stories in various collections.
I have more degrees than anyone would ever need, from prestigious educational institutions who would no doubt be deeply embarrassed by my chosen genre. Aside from writing, travel is one of my most fervent passions. I’ve visited every continent except Australia, though I still have a long bucket list of places I haven’t been. Currently I live in Southeast Asia with my indulgent husband and two exceptional felines, where I pursues an alternative career that is completely unrelated to my creative writing.
For more information about me and my writing, visit my website (http://www.lisabetsarai.com) or my blog Beyond Romance (http://lisabetsarai.blogspot.com). Join my Yahoo mailing list here: http://groups.yahoo.com/group/lisabets_list. I also hang out at Goodreads, (http://www.goodreads.com/author/show/83387.Lisabet_Sarai) because I love the idea of a social network focusing on the love of reading. I’m not on Facebook, because I don’t trust it.
I think we all hear you on the social media! And now, the food!!
Here’s a quick, healthy dinner dish with plenty of flavor. My husband says it doesn’t really taste Mexican, but hey, it’s my recipe, I can call it whatever I want.
Grilled Snapper a la Mexicana
Serves 2 adults.
- Two white snapper fillets, about half a pound total
- 1/2 cup chopped fresh tomatoes or sliced cherry tomatoes
- 1/2 cup chopped red onion
- 1 Tbsp. minced garlic
- 1 Tbsp. olive oil
- 2 Tbsp. lemon or lime juice (fresh squeezed if possible)
- 1/4 tsp. ground cumin
- 1/4 tsp. oregano
- 1 Tbsp. chopped cilantro leaves
- Salt and fresh ground pepper to taste
- Wash the fish fillets. Salt lightly. Place in a shallow heat-resistant pan.
- Combine the olive oil, lemon or lime juice and spices including pepper. Mix well.
- Mix the tomatoes, onion and garlic. Scatter over the top of the fish.
- Pour the olive oil mixture over the fillets.
- Grill under broiler or in a toaster oven for 20 minutes or until cooked.
Serve with rice, tortillas and a tossed salad. To add to the Mexican theme, add half a cup chopped avocado and half a cup black olives to the salad.
One sexy French chef. One kinky American TV producer. One ambitious Chinese gal who thinks she wants them both. The ingredients of bliss? Or a recipe for disaster?
Accomplished cook Mei Lee ‘Emily’ Wong knows exactly what she wants—her own show on the Tastes of France food channel. But life is full of complications. First, her deceptively nerdy producer, Harry Sanborne, initiates Emily into the delights of submission. Then her boss, legendary chef Etienne Duvalier, begs her to dominate him. Emily just can’t resist—especially when Harry orders her to explore her inner mistress. Suave and sexy Etienne will do whatever she asks—in the bedroom if not in the kitchen. And Harry, her lovingly diabolical Dom, adores pushing Emily’s limits.
When the network sends the trio to France to shoot a series of cooking shows on location, Emily knows her career is on the upswing. Her plans fall apart in Marseille as a Hong Kong drug syndicate kidnaps both Etienne and Harry. The Iron Hammer Triad mistakes Etienne for notorious gangster Jean Le Requin, who has stolen their drug shipment, worth millions. Emily realizes she must find the real Le Requin, retrieve the purloined dope, and bargain it for Harry’s and Etienne’s lives. The secret she’s been keeping from Harry might prove useful. Still, what chance does one woman whose knife skills are limited to chopping vegetables, have against the ruthless cruelty of two criminal organizations?