Media for DW Adler
Title: The Spring of Seduction (Shelter from the Winter series Book 1)
Author: DW Adler
Genre: Paranormal LGBTQS romance/erotica
Brijit McRaith has been on the run for centuries. Pursued by her mad creator for most of her years as a vampire, she has finally found peace and sanctuary in her native Ireland. But a modern world on the brink of war has caught up with her and after decades of quiet, Brijit finds herself on the run again. To add to her personal chaos, she becomes smitten with mortal Kelly O'Donnell, and Brijit’s initial plans to lay low fall by the wayside. With an uncertain future ahead of her, can Brijit protect her newfound love from a world on the edge of destroying itself?
This book contains scenes of explicit erotica and is meant for readers 18 years of age or older.
From my publisher, eXtasy Books: http://www.extasybooks.com/dw-adler/
DW Adler ("Call me Don") was born and raised in beautiful Nova Scotia, Canada. After receiving a degree in psychology and an almost-minor in Irish Studies, he learned how to fix computers. He now sweats profusely in Florida where he does IT support for a living when he's not writing.
Don counts such authors as Anne Rice, JRR Tolkien, and Edgar Allan Poe, as well as a love for Irish/Celtic myth and folklore as his influences. He loves to read sci-fi, fantasy, post-apocalyptic, and anything having to do with vampires.
Other than sipping tea and writing, Don dabbles in computer animation and graphic design, is a doting father to his little girl, and a loving husband. He is constantly plotting how to get back home to Nova Scotia and flees there whenever the sight of snow becomes a necessity.
No, he will not fix your computer.
Brijit reached up and put her hand behind Kelly’s head, intertwining her fingers with curly locks of dark red hair. “You feel it too, don’t you?”
Kelly’s breathing quickened and her cheeks burned red as Brijit’s touch made her body tense with conflicting emotions. Her eyes closed halfway and the fear started to morph into something resembling ecstasy. “Uh huh,” she murmured. “What have you been doing to me all evening? I can’t think straight when you look at me.”
Brijit stroked Kelly’s hair, pulled her hand away and pushed her fingers back through the strands, starting at her temples and ending at the back of her head. Her fingertips pressed into Kelly’s scalp with the slightest of pressure, which excited the nerves in her skin. “I’m not doing anything. I don’t do vampire mind tricks. I feel this connection with you…it’s rare that it’s this strong. There haven’t been many over the centuries that make me feel like this.”
Kelly looked into the green eyes and felt the fear and terror turn to waves of want and lust. She brought her hands to Brijit’s face, feeling the soft yet strong skin so very cold beneath her fingertips. Brijit smiled and leaned in slowly. Her lips found Kelly’s. Slowly, she brushed by them.
Kelly felt her breathing quicken as the vampire teased her, their mouths hovering near each other. Finally she moved in closer, craving the touch of Brijit’s lips. She pressed into them gently and felt their softness meet her own in a kiss that was gentle yet tentative at the same time…
In honour of my Irish main character, I present a holiday treat from Ireland!
Porter Cake (from olums.ie/recipies/porter-cake/)
450g / 1lb Odlums Cream Plain Flour
Pinch of Salt
1 level teaspoon Baking Powder
1 level teaspoon Mixed Spice
225g / 8oz Sugar
225g / 8oz Butter
450g / 1lb Sultanas
125g / 4oz Candied Peel
300ml / 1/2 pint Guinness (Porter)
2 Eggs (beaten)
Preheat oven 180°C/350°F
Line a 20cm/8″ round cake tin with greaseproof paper.
Sieve the flour, salt, baking powder and mixed spice into a bowl and add the sugar.
Rub in the butter and add the fruit and mix.
Add the porter to the beaten eggs and add to fruit mixture.
Transfer to the prepared tin and bake for approximately 2 hours.
Place on a low shelf position in the oven.
Check cake after an hour and if it is browning too quickly, cover with a double layer of greaseproof paper until baked.
Thanks Don for sharing, this recipe sounds intriguing,