the CAPTURING THE DEVIL official book trailer is here!

Come one, come all to the Chicago World’s Fair… if you dare. 

Thank you to Josh at JIMMY Patterson Books for making this super fun and dark book trailer for CAPTURING THE DEVIL!

ONE MONTH Y’ALL!!!! #CTDTrailer 

 

Friendly reminder that there is now ~less than~ one month left to snag your CTD prizes. Please set alarms and reminders to submit your pre-order receipts to claim your prizes before 9/9/19! (The prizes are an alternate dust jacket/cover AND a double-sided illustration of Audrey Rose and Thomas that was done by Gabriella Bujdoso.)

Claim your pre-order prizes here! 

INTERNATIONAL friends also have an option to grab a signed book PLUS the alternate cover/dust jacket and artwork too!

Claim your INTL pre-order prizes here!

two words, six letters, five years in the making. THE END. CAPTURING THE DEVIL is officially off to the printer!

this morning i officially turned in first pass pages for CAPTURING THE DEVIL. i’ve spent the last five years working on books in this series, and am forever grateful for all of the love and support i’ve gotten along the way.

thank you for going on these adventures with me and Audrey Rose and Thomas. i sincerely cannot wait for you to read this last adventure in September–it’s so very special to me and i am so proud of how it’s all come full circle.

it’s the longest book in the series and i’ll share chapter art and more stats in the coming weeks as publication day draws ever closer. just ten weeks left!!!

ALSO! please don’t forget to snag a copy of Thomas’s novella, BECOMING THE DARK PRINCE, next Monday! It’s up for pre-order on Amazon, B&N, and iBooks.

CAPTURING THE DEVIL pre-order and FAQ:

the preorder prizes will be announced either this week or next from what I’ve heard, so if you’ve already preordered your copy, please snap a screenshot of your receipt.  

(JIMMY books will have a website specifically where you can upload your info and receipt with instructions on how to do it.)

Special editions: there are no special editions this year. i wrote the Thomas novella in place of it. (there’s also two different bonus chapters for those who ordered a FaeCrate or Beacon Book Box special edition box. each company has their own *exclusive* chapter.) 

Signed copies:

signed and personalized copies are available for preorder from each of my tour stops. please check in with each store for their policies. if you can’t make it out to an event, it’s the perfect way to still get a signed book!

Premier Collectables:

JIMMY books has arranged for Premier Collectables to once again offer signed copies along with the preorder prizes. they ship internationally, so readers who are interested outside of the US have the option to get the prizes too. Once the preorder prizes are announced, they’ll have it up on their website.

pre-order on Amazon, B&NiBooks and IndieBound.

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PRE-ORDER SIGNED/PERSONALIZED COPIES VIA TOUR STOPS:

Mysterious Galaxy

Kepler’s Books

Anderson’s BookShop

Books of Wonder

 

 

pre-pub: Stalking Jack the Ripper updates

Five days left until publication….Honestly, I don’t know how it’s possible. I’m excited. I’m nervous. I’m thrilled. I’m hyperventilating. I’m so ready for it and so terrified. I never knew it was possible to have so many emotions all happening simultaneously. That laughing and crying and being anxious could all intermingle at once. That something so nerve-wracking could also bring so much joy.

My very first novel is almost in the world, and then it no longer belongs to me, this precious book baby that I’ve loved and nurtured and cared for. It will soon belong to all of you.

Five days. Less than a week. Oh. My. Gosh. I’m so ready, are you????

Fun things to round up before my next publication day post (!!!!!!!):

Phantom Rin has included SJTR merchandise in her shop. I swear I’m going to save my pennies and order EVERYTHING. SJTR-themed dresses and pillows and phone cases and wall art and more. What a dream come true to have my characters featured along with some amazing fandoms!

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I also have Phantom Rin to thank for surprising me with this FREAKING FANTASTIC tour graphic. I’m one of her illustrations and it’s SO COOL!!!!

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Next, I teamed up with Brittany from Novelly Yours to create a STALKING JACK THE RIPPER-inspired candle. Initially, I’d placed a custom order for special door prizes for launch day, but when she asked if I’d like to make it a public listing I jumped at the opportunity. I know not everyone will be able to make it out to the cities on tour, and thought it was a great way for everyone to have their own special SJTR swag.

Guys? I might be biased, but the scents I chose and the way Brittany worked her magic with bringing them together…this is the best candle EVER. I haven’t stopped breathing them in since they arrived this week. If you’d like to check it out, please do so by clicking here. The candles have blood splatter and are this fantastic gray with darker gray swirls to evoke the image of a foggy London night. In fact, I named them (actually my mom came up with the name!) FOGGY KNIGHT. It’s a play on a vigilante group in SJTR.

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EEEEEEEE! I cannot believe the next post I’ll be sharing is as a published author (!!!!!!!!!). I’ve been waiting YEARS AND YEARS for this and cannot believe it’s really happening.

Cheers to this next chapter!

Post Revisions Pizza – Homemade Recipe

Hello my lovely blog friends! I know it’s been a few months since I’ve stopped in and said hello, but it’s been quite a year. I was balls deep with my new writing project, trying to keep myself occupied while on submission, and doing a BUNCH of research. I’m finally putting the final touches on my manuscript and it’s one of my favorite projects EVER. Hopefully you’ll be hearing more about it when it goes on submission this fall.

To make up for my silence, I’m going to share a fun recipe with you that’s been in our family for years and years. After writing all day it’s nice to take a break and cook up something quick and tasty.

Since I have a Sicilian background, I’m going to share a fast pizza recipe with you. Now don’t be scared…it’s MUCH easier to make dough than you might think.

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First you’ll need the following ingredients to make the dough:

2 cups warm water

1 pkg dry yeast (active dry)

2 tablespoons sugar

3 teaspoons salt

4 tablespoons olive oil

4 cups unbleached flour

In a small bowl mix the dry yeast with the warm water, then let it sit aside.

In a large bowl add the rest of the ingredients and mix together. (You want all of your salt and sugar to be mixed evenly before you add the water/yeast).

Once you’ve done that, slowly add the water/yeast into the large bowl. I usually lightly move the mixture around with my hands to spread the water as far as possible without kneading it too much at first. After the water is mixed with the flour (as best as you can) start kneading the dough on a counter (make sure you sprinkle some flour on the surface to avoid the dough getting stuck prior to kneading it). It’s important to not over knead it, you basically just want your dough to be smooth at this point.

Divide the dough in half, making two round mounds (pictured below).

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Cover with a towel and let sit for about 30-40 minutes.

While your dough is rising, you can make some easy marinara sauce. (If you’re really fancy, you can make the sauce the night before and let it cook down longer.)

For the sauce you’ll need:

1 can of whole peeled tomatoes

1 medium can of Hunts sauce

2-3 cloves of garlic (based on taste preference)

1 pinch of salt

1 pinch of oregano

3 tablespoons of dried basil (or enough to cover the top of your sauce)

In a food processor, chop the garlic and tomatoes until smooth. Add the tomatoes and garlic to a sauce pan, then combine the rest of the ingredients and cook over a medium heat for as long as possible. (The longer you let it cook, the more it’ll cook down and become nice and thick for your pizza.)

While your sauce is finishing up you can prep your toppings to save some time. We like making mozzarella, goat cheese, and prosciutto pizza, but nothing beats a classic margherita pie. For that you’ll just need to slice some fresh mozzarella, or buy some that’s already pre-sliced.

When you’re happy with your sauce’s consistency, you can begin rolling your dough out. I normally just hand roll it by pulling and stretching it until it’s roughly the size of our pizza pan or stone. After you’ve rolled your dough out, sprinkle some more flour on your pizza stone or pan then place your dough on top of it.

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Add sauce to your dough. The trick is to not add too much, just a few spoonfuls – you still want to be able to see the dough in spots. This will help ensure your dough doesn’t get soggy in the middle.

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Then top with cheese and whatever else you like. For mine I sprinkled a little bit of Pecorino Romano over the top then added sliced mozzarella. Pictured below:

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Stick it in a preheated oven (I set mine for 425) and let it cook for about 15 minutes. You may want to check yours around the 10 minute mark, depending on how hot your oven gets. The pizza is done when the crust is a nice golden brown.

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Slice and enjoy!

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Quick Dinner Tip: If you make your sauce the night before (or even defrost frozen sauce you’ve saved from previous meals), then this dinner is extra easy and fast. You can also pre-make your dough and keep it wrapped in plastic wrap in the fridge the night before. Then you’ll just have to set the dough out for a few minutes to get room temperature and roll it out. Total time for that would only be about 30 minutes for cooking and prep.