It was hard to call them friends.
Business associates would have been a mischaracterization. “Acquaintances?” Rose offered, closing her eyes for a moment against the tingle his touch sent through her.
There was a smile in his voice. “That’s a start.”
Warren didn’t move his hand from her face. And she didn’t want him to.
She realized she’d been holding her breath. “A start?”
“Well,” said Warren, “technically you could say we already had a start, a few weeks ago.”
She swallowed. “You could also say that was an aberration. A moment of weakness.”
Warren laughed and reached out, putting his hands on her shoulders. “Or maybe just basic attraction,” he said, looking into her eyes before he drew her into a kiss….
Dear Reader,
No month better suits Silhouette Romance than February. For it celebrates that breathless feeling of first love, the priceless experiences and memories that come with a longtime love and the many hopes and dreams that give a couple’s life together so much meaning. At Silhouette Romance, our writers try to capture all these feelings in their timeless tales…and this month’s lineup is no exception.
Our PERPETUALLY YOURS promotion continues this month with a charming tale from Sandra Paul. In Domesticating Luc (#1802) a dog trainer gets more than she bargained for when she takes on an unruly puppy and his very obstinate and irresistible owner. Beloved author Judy Christenberry returns to the lineup with Honeymoon Hunt (#1803)—a madcap adventure in which two opposites pair up to find their parents who have eloped, but instead wind up on a tight race to the finish line, er, altar! In A Dash of Romance (#1804) Elizabeth Harbison creates the perfect recipe for love when she pairs a self-made billionaire with a spirited waitress. Cathie Linz rounds out the offerings with Lone Star Marine (#1805). Part of her MEN OF HONOR series, this poignant romance features a wounded soldier who craves only the solitude to heal, and finds that his lively and beautiful neighbor just might be the key to the future he hadn’t dreamed possible.
As always, be sure to return next month when Alice Sharpe concludes our PERPETUALLY YOURS promotion.
Happy reading.
Ann Leslie Tuttle
Associate Senior Editor
A Dash of Romance
Elizabeth Harbison
To Paige and Jack with love from Mommy
Books by Elizabeth Harbison
Silhouette Romance
A Groom for Maggie #1239
Wife without a Past #1258
Two Brothers and a Bride #1286
True Love Ranch #1323
*Emma and the Earl #1410
*Plain Jane Marries the Boss #1416
*Annie and the Prince #1423
*His Secret Heir #1528
A Pregnant Proposal #1553
Princess Takes a Holiday #1643
The Secret Princess #1713
Taming of the Two #1790
A Dash of Romance #1804
Silhouette Special Edition
Drive Me Wild #1476
Midnight Cravings #1539
How To Get Your Man #1685
Diary of a Domestic Goddess #1727
Silhouette Books
Lone Star Country Club
Mission Creek Mother-To-Be
ELIZABETH HARBISON
has always been an avid reader. After devouring the Nancy Drew and Trixie Belden series in grade school, she moved on to the suspense of Mary Stewart, Dorothy Eden and Daphne du Maurier, just to name a few. From there it was a natural progression to writing, although early efforts have been securely hidden away in the back of a closet.
After authoring three cookbooks, Elizabeth turned her hand to writing romances and hasn’t looked back. Her second book for Silhouette Romance, Wife without a Past, was a 1998 finalist for the Romance Writers of America’s prestigious RITA® Award in the Best Traditional Romance category.
Elizabeth lives in Maryland with her husband, John, daughter Mary Paige and son Jack, as well as two dogs, Bailey and Zuzu. She loves to hear from readers and you can write to her at c/o Box 1636, Germantown, MD 20875.
ARTICHOKE SALAD WITH CARAMELIZED SHALLOT AND CHAMPAGNE TRUFFLE VINAIGRETTE
Serves 4
3 tbsp of extra virgin olive oil
3 shallots, sliced and tossed with a little brown sugar
1 large garlic clove, minced fine
1 tbsp lemon juice
1 tbsp brut champagne or sherry
2 tbsp champagne vinegar
3 tbsp white truffle oil
Pinch of salt
Freshly ground black pepper
2 cups artichoke hearts, marinated in oil and drained
1 cup baby arugula, washed and drained
Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add the sliced shallots and sauté slowly until they start to caramelize. Once the shallots start to achieve a deep amber color, toss in the garlic and sauté for one minute.
Remove pan from heat.
Whisk together lemon juice, champagne or sherry and champagne vinegar. While whisking briskly, slowly drizzle in the white truffle oil. Add salt and a grind or two of black pepper.
Put the artichokes into the pan with the shallots and garlic and heat very gently over low heat, tossing the artichokes to fully integrate the flavor of the shallots and garlic.
Remove artichokes, shallots and garlic, placing them in a decorative bowl. Pour the champagne and truffle oil mixture over them. Toss again.
Add arugula. Toss again.
Serve warm or chilled.
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