Saturday, July 10, 2010

Fun on the 4th of July!

Okay, so I know it’s the 10th, but six days ago I had a blast!

Recently, I interviewed the Battalion Chief at our local fire department in Colorado, for the 4th book in The O’Malley Men series about firefighter brother, Adam O’Malley.
“Rosie” as all the guys know him, invited me to come down to the station house before the parade started so I could get photos of the firefighters all dressed up in their dress uniforms, their pipe band, assorted support vehicles etc.
Just before they set off, he asked if I’d like to join the families of the firefighters in the march. Would I? You bet!
It was amazing being part of a July 4th parade, to see it from a different perspective from the spectators (as I’d done in the past).
The Fire Department always leads out the parade in Breckenridge and it was incredibly exciting to be sandwiched between the firefighters in front and the engines, ladder truck and other support vehicles behind.
Walking along, I had a couple of friends call out to me from the crowds lining Main Street – no doubt very surprised to see me there. But not nearly as surprised as my husband whose eyes popped out like saucers as I went by. “What are you doing there?” he called.
I shrugged and said, “Hey, they asked me!” I waved the American flag and continued on down Main Street, feeling a little surreal and incredibly privileged to be an Aussie marching in a 4th of July parade.
Unfortunately my camera conked out just as the parade started, but photographer Ken Papaleo captured some great shots for his website. There’s even one of me with Battalion Chief Rosenberger in the station house before the parade started.

Until next time,

Wednesday, July 07, 2010

Cowboy Up!

This is a very exciting day--y'all should head on over to the Harlequin American continuity blog where we're celebrating the First Family of Rodeo, the Codys. Our terrific American writers are going to talk about the cowboy!
Yep, as much as I'm a small town girl from the Midwest (or maybe because I am), I love the American cowboy. I grew up watching reruns of John Wayne, Gary Cooper and all the other heroes and villians clothed in chaps and riding the range.
Put Jimmy Stewart in a cowboy hat, give him a horse to ride (his favorite "actor" horse was named Pie), and our entire perception of him changes. He's no longer saving the Bailey Building & Loan or talking to Harvey. He's saving the ranch and upholding justice.

So, is it the clothes that make the man? Not at all. Did anyone believe John Travolta was a cowboy, Urban or otherwise, just because he had the boots and hat? Not me. I want my cowboy honorable, dependable, loyal. I want him tough and yet ready to have a good time, preferably loving the heroine.
The cowboy is bone-deep American. Yum.

I'll be back next month after our RWA conference in Orlando, but right now, it's cowboy time! See y'all over there.

Megan Kelly

Monday, July 05, 2010

Coming Soon!

One-Day Only Media Blitz Contest!

On July 16th Marin Thomas will be blogging about book two in The Codys: First Family of RodeoDexter: Honorable Cowboy--RT Top Pick for July! Help spread the word by mentioning the book and posting a link to the blog on all your favorite social media sites--Facebook, MySpace, Twitter. The more places you link to and mention Dexter: Honorable Cowboy the more chances you have to win an autographed copy of the book and some "cowboy stuff".

Earn additional chances to win if you refer a friend and they in turn post a link to their favorite social media websites. Be sure to return to and tell where you're spreading the word in the comment section of the blog so Marin can keep a tally of your activity.

Marin will post the winners' names in the comment section of the blog on July 17th--be sure to return to see if you're one of the lucky winners!

Sunday, July 04, 2010

July Recipes

Happy Independence Day! I hope you have a safe and fun holiday. Last night we watched some beautiful, dramatic and impressive fireworks over Lake Holbrook in Mineola, TX. These were set off from individuals' docks along the lake but rivaled professional displays. Tonight there will be a community fireworks event that we hope to attend, depending on the ongoing showers we've had the last few days.

If you happen to fix too many baked potatoes or corn on the cob on your grill or in your oven, here are some recipes to use up some of the excess. We cooked out last night and invited our new lake neighbors, Mike and Carol, to eat with us. They just fixed up an eyesore of a house into an HGTV or DIY Network worthy renovation. We prepared more food than we could eat, of course, so I'm going to make the baked potato salad in the next day or two. Enjoy!

Baked Potato Salad I
Submitted By: Tom (to
· Prep Time: 25 Minutes
· Cook Time: 1 Hour 20 Minutes
· Ready In: 1 Hour 45 Minutes
· Yields: 12 servings
"Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself."

· 8 medium potatoes, sliced
· 1/2 pound sliced bacon
· 1 pound processed American cheese, sliced
· 1/2 onion, chopped
· 1 cup mayonnaise
· salt and pepper to taste
· 1/4 cup black olives, sliced
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
Bake for 1 hour in the preheated oven, until golden brown.

Corn Pudding II
Submitted By: Heather (to
Yields: 7 servings
"Use a food processor or blender for quick and easy preparation. Originally submitted to"

· 1 (10 ounce) package frozen white corn (or equivalent of fresh or roasted corn)
· 6 eggs
· 3 1/2 cups milk
· 1/2 cup butter, melted
· 4 tablespoons all-purpose flour
· 1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.