Spicy Christmas Quotes

Just because you've got a wimpy tongue doesn't mean I do," I said. He smiled slyly at me."Wimpy tongue,huh? I'll have to show you what it can do later." i smacked him in the shoulder,unable to hold back another laugh."Oh,I'm a fan of your tongue,no worries there." "I'd like to get that printed on a shirt." "At least I know what to get you for Christmas." We walked into the restaurant, and an hour later walked back out. Lend scowled in frustration. "One of these days I will find something too spicy for you." "Too bad we'll have to go on so many dates while you search." "Alas, all noble causes require sacrifice.

She is my home, my woman, my salvation. I will show her every day how important, beautiful, and loved she is.

Is my cock too big for you?” I ask, wiping a tear off her cheek as she gags on me again. “I’ll tell you a secret: it will be too big everywhere. But we’ll make it fit, won’t we, baby?

I wish you could have seen the kitchen when I was done: It looked like a hurricane had blown right in the door! But I cleaned it all up, and when Mother came home the whole house smelled warm and spicy, Bing Crosby was singing "White Christmas" on the radio, I was wearing a clean apron, and she called me her "little homemaker." What would you think about tomato mincemeat cookies? I bet no one else will think of that!

Someone must perform my duties." Levet stiffened. There was a faux innocence in her tone that set off his spicy senses. Or was it Spidey-sense? He narrowed his gaze. "Duties?" She blinked, a dimple abruptly appearing beside her mouth. "I'm a Christmas angel." "Oui, so you said." She waved a hand toward the nearby pines covered in snow., "And it is Christmas." Hmm. Levet tried to recall what he'd heard about Christmas angels. He knew they didn't slide down chimneys or ride reindeer, but it seemed that they were rumored to do something Christmassy. "Do you spread festive joy?" he demanded.

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

Have you brought me something?” he asked. “No.” She held up the mistletoe, looking for somewhere to toss it. “I was given this—” His brow rose. “By whom? Another man desiring to kiss you?” “No, of course…” She blinked at him. “You desire to…to…” She could not even say it. Her mind whirled, and she felt as though she’d been enchanted by the candles and the glitter and…him. He moved to close the distance between them, and she caught her breath. He smelled of something dark and masculine—leather and spicy musk. It had been a long time since she had been surrounded by such a masculine scent. She gripped the mistletoe more tightly, and he reached for her wrist, wrapping his fingers about it and lifting her hand. “Does that shock you?” he asked, the heat of his bare fingers penetrating the fabric of her gloves. “That a man would want to kiss you? You are a beautiful woman, Your Grace.” “Rowena,

I’m furious with you,” he said almost idly. Curled in his arms, warm and safe with his heart beating steadily beneath her cheek, it was difficult to take his displeasure seriously. “Why?” “You left without saying goodbye this afternoon.” In the lightless, confined cabin, his Scottish accent seemed impossibly exotic, so much more noticeable than in the light of day. She buried her face in his brocade waistcoat and felt his hand rest on her coiled hair. If they weren’t careful, all Lise’s hard work would go for nothing and Campion would emerge from the carriage looking like she’d run through a hurricane. The spicy essence of lemon soap and Lachlan’s skin filled her senses. “I couldn’t bear to tell you that it was our last afternoon together.” He tensed against her and his heart kicked into a faster rhythm. “Last?” She raised her head. Her vision had adjusted enough for her to see the glitter of his eyes. “My aunt is sending me back to Sussex tomorrow.” “Damn it, Campion, you should have told me.” His embrace firmed as he pressed her closer. “I had things to say to you today. Important things.” Happiness had fluttered inside her like fledgling birds since she’d seen him. His somber tone pricked at her elation. “I suppose you want me to leave my aunt’s home and stay in London as your mistress,” she said flatly. He thrust her back against the seat so hard that she bounced. She flinched beneath his blistering anger as his hands tightened on her shoulders. “Of course I wasn’t going to say that, you lovely fool.” She hardly heard him. “I know I’m provincial and poor, but I’m proud of the Parnell name. My parents were fine people who loved me. I can’t bring shame upon their memory by accepting your carte blanche.” She blinked away the prickling rush of moisture. For a fleeting instant tonight, she’d imagined that she was done with tears, at least until Christmas Eve turned into Christmas Day. “Whatever else I might choose to do if there were no other considerations.” “So are you saying that you’d like to be my mistress?” he asked slowly, in a tone she couldn’t interpret. She shrugged unhappily and risked the truth. “I don’t want to leave you.” His sigh expressed temper. “Yet you did leave me.” “Lachlan, don’t be angry. Not tonight.” She framed his face with her hands, although it was too dark to see his expression. He’d recently shaved. His skin was smoother than it had been this afternoon. “I know I was a coward, but it seemed easier on both of us if I just disappeared.” “Did it indeed?” The muscles of his cheeks were taut under her palms, but his question sounded merely curious. “I thought that was the last time I’d ever see you.

I have not danced the waltz in several years, and what memories I have of it are few and dim. Perhaps you’d take pity on a lame soldier and see whether he can recall it?” He expected her to laugh. On his bad days he was lame, and most days he was at least unsound, as an old horse might be unsound. He had not danced the waltz since being injured, had never hoped to again because it required grace, balance, and a little derring-do. Also a willing partner. Louisa put her bare hand in his and rose. “The pleasure would be mine.” Her lips quirked as she stood, but she didn’t drop his hand. “You must not allow me to lead.” He’d watched a hundred couples dancing a hundred waltzes, and had enjoyed the dance himself when it was first becoming popular on the Continent. The steps were simple. What was not simple at all was the feel of Louisa Windham, matter-of-factly stepping quite close, clasping his palm to her own. “I like to just listen for a moment,” she said, “to feel the music inside, feel the way it wants to move you, to lift your steps and infuse you with lightness.” She slipped in closer, so close her hair tickled Joseph’s jaw. Her hand settled on his shoulder, and he felt her swaying minutely as the orchestra launched into the opening bars. She moved with the rhythm of the music, let it shift her even as she stood virtually in his embrace. What he felt inside was a marvelous sense of privilege, to be holding Louisa Windham close to his body, to have the warm, female shape of her there beneath his hands. Her scent, clean and a little spicy, was sweeter when she was this close. She wasn’t as tall in his embrace as she was in his imagination. Against his body, she fit… perfectly. And with the sense of privilege and wonder, there lurked a current of arousal. Louisa Windham was lovely, dear, smart, and brave, but she was also a grown woman whom Joseph had found desirable from the moment he’d laid eyes on her. He waited until the phrasing felt right, closed his fingers gently around hers, then moved off with his partner. She shifted with him, the embodiment of grace, as weightless as sunshine, as fluid as laughter. “You lead well,” she whispered, her eyes half closed. “You’re a natural.” He was a man plagued by a bad knee and a questionable hip, but with Louisa Windham for a partner and the music of an eighteen-piece orchestra to buoy him, Joseph Carrington danced. The longer they moved together, the better they danced. Louisa let him lead, let him guide her this way and that, let him decide how much sweep to give the turns and how closely to enfold her. She gave herself up to the music, and thus a little to him, as well, and yet, she anchored him too. Dancing with a woman who enjoyed the waltz this much gave a man some bodily confidence. He brought her closer, wonderfully closer, and realized what gave him such joy was not simply the physical pleasure of holding her but the warmth in his heart generated by her trust. She was dancing with a lame soldier, with a pig farmer, and enjoying it. All too soon, the music wound to a sweet final cadence, but Louisa did not sink into the closing curtsy. She instead stood in the circle of Joseph’s arms and dropped her forehead to his shoulder. “Sir Joseph, thank you.” What

Over the past six years, she’d become a pro at blocking out the part of her brain that lit up like a Christmas tree when she looked at her boss.

I would like to note that this book is basically a Hallmark movie with spice. Minimal angst and drama, lots of Christmas cheer. Sometimes, you just want something warm and cozy and fluffy (and spicy, don’t you worry) this time of year,

for the rest of the night. Other than to refuel with holiday leftovers. “Would you still love me if I told you I didn’t know what tasted better, Christmas leftovers or you?” Jana cocked her eyebrow with a sexy smile on her face. Damn, she was beautiful. “No but I will be mad unless you do some very thorough research and come up with a satisfying answer…” I grinned. This Christmas was unlike any of the others Jana and I had spent together. This time we had two little boys, a bigger family and we’d faced our biggest threat yet and come out on top. “If it’s for the sake of research, consider me in babe.” And I spent the rest of the night doing science. Between the gorgeous legs of my beautiful wife. I was pretty sure in that moment, life for the Reckless Bastard’s couldn’t get any better. Merry friggin’ Christmas to us! * * * * If you think the Reckless Bastards are spicy bad boys, they’re nothing compared to the steam in my next series Reckless MC Opey, TX Chapter where Gunnar and Maisie move to Texas! There’s also a sneak peek on the next page.   Don’t wait — grab your copy today!  Copyright © 2019 KB Winters and BookBoyfriends Publishing Inc Published By: BookBoyfriends Publishing Inc Chapter One Gunnar “We’re gonna be cowboys!” Maisie had been singing that song since we got on the interstate and left Nevada and the only family we’d had in the world behind. For good. Cross was my oldest friend, and I’d miss him the most, even though I knew we’d never lose touch. I’d miss Jag too, even Golden Boy and Max. The prospects were cool, but I had no attachment to them. Though I gave him a lot of shit, I knew I’d even miss Stitch. A little. It didn’t matter that the last year had been filled with more shit than gold, or that I was leaving Vegas in the dust, we were all closer for the hell we’d been through. But still, I was leaving. Maisie and I’d been on the road for a couple of days. Traveling with a small child took a long damn time. Between bathroom breaks and snack times we’d be lucky to make it to Opey by the end of the month. Lucky for me, Maisie had her mind set on us becoming cowboys, complete with ten gallon hats, spurs and chaps, so she hadn’t shed one tear, yet. It wasn’t something I’d been hoping for but I was waiting patiently for reality to sink in and the uncontrollable sobs that had a way of breaking a grown man’s heart. “You’re not a boy,” I told her and smiled through the rear view mirror. “Hard to be a cowboy if you’re not even a boy.” Maisie grinned, a full row of bright white baby teeth shining back at me right along with sapphire blue eyes and hair so black it looked to be painted on with ink. “I’m gonna be a cowgirl then! A cowgirl!” She went on and on for what felt like forever, in only the way that a four year old could, about all the cool cowgirl stuff she’d have. “Boots and a pony too!” “A pony? You can’t even tie your shoes or clean up your toys and you want a pony?” She nodded in that exaggerated way little kids did. “I’ll learn,” she said with the certainty of a know it all teenager, a thought that terrified the hell out of me. “You’ll help me, Gunny!” Her words brought a smile to my face even though I hated that fucking nickname she’d picked up from a woman I refused to think about ever again. I’d help Maisie because that’s what family did. Hell, she was the reason I’d uprooted my entire fucking life and headed to the great unknown wilds of Texas. To give Maisie a normal life or as close to normal as I was capable of giving her. “I’ll always help you, Squirt.” “I know. Love you Gunny!” “Love you too, Cowgirl.” I winked in the mirror and her face lit up with happiness. It was the pure joy on her face, putting a bloom in her cheeks that convinced me this was the right thing to do. I didn’t want to move to Texas, and I didn’t want to live on a goddamn ranch, but that was my future. The property was already bought and paid for with my name

Ginger and lemon biscuits These biscuits are a twist on the traditional spiced Scandinavian Christmas biscuits, and were inspired by my love of honey, ginger and lemon tea – sweet, soothing, spicy and warming. They make a lovely gift and are easily made gluten-free by using rice flour or gluten-free flour. MAKES 20–30 125g salted butter, soft 125g caster sugar 1 medium egg 50ml golden syrup 50g crystallised ginger, chopped 1 tbsp freshly grated root ginger zest and juice of 1 lemon 200g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda You can use a food processor to make this dough or mix it by hand. Cream the butter and sugar together in a bowl until pale and fluffy. Mix the egg, golden syrup, crystallised ginger, grated ginger, lemon zest and juice together in another bowl or jug, and stir the flour and raising agents together in a third bowl. Alternate between adding wet and dry ingredients in stages, mixing as you go, until the dough comes together. Place in a smaller, clean bowl, cover with clingfilm and refrigerate for 1½–2 hours. Preheat the oven to 190°C/170°C fan/gas mark 5 and line two baking sheets with baking parchment. Use a teaspoon to place little dollops of biscuit mixture on a baking sheet, taking care to space them about 4–5cm apart, so they don’t all merge during baking. Bake on the upper middle shelf for 8–10 minutes and allow to cool on a wire rack. These keep well in an airtight container for up to a couple of weeks. If the stored biscuits start to go soft, reheat them on a wire rack at 150°C/130°C fan/gas mark 2 for 5–10 minutes, then allow to cool completely on the wire rack once out of the oven to crisp them back up. VARIATION Add 50g chopped pistachios in to the biscuit dough before chilling for a nutty version.

The fire was blazing, and in front of the fire guard were propped two bulging stockings. I could see bars of chocolate and fudge, packets of Turkish Delight, and tangerines in silver foil. Next to them were piles of presents, beautifully wrapped in tissue paper and ribbon. The room was festooned with green, spicy boughs, and breakfast was laid out on the low table next to the sofa: muffins and bread ready to be toasted, and eggs and bacon still steaming.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

could smell his spicy, manly scent.

You don’t think I have a soft side?” He leaned in with a faint smirk on his mouth. “Define soft.” His smirk deepened. “Those curves you got, darlin’.” He nodded his head in the direction of my hips and dragged his stare over my waist. Suddenly feeling hot, I took a long swig of wine. “Think I could be real soft to those.

You haven’t done a single thing I didn’t like or appreciate,” I continue. “And my philosophy is this: I believe people are good until they prove me wrong. So if you want to repel me, you’ll have to try harder.

What if I came into your room at night, tied you up, and used your body to satisfy all my urges? What if I fucked your pussy, mouth, and ass, hard and fast without protection, and made a complete mess of you? That’s what I want to do to you, sugar. Would that work?

I want to tell her how beautiful she is. How perfect. That I’ll always protect her and be everything she needs me to be. But I can’t speak, so I lean over, cradle the back of her head in my trembling hand, and kiss those words into her mouth.

Can Axeel convince her to let Daddy Gnome deck her halls with his balls?

It might be wrong. But Logan, I’m used to things not being quite right. I never was. I never fit in, and it was a journey to accept it, but now I do. I own it—not being the kind of person others expect me to be. I’m happy the way I am and I don’t need things to be objectively right. I just need them to be right for me. And you are.