It’s release day for BETTING ON COURAGE, the latest in the Thurston Hotel series!

coverfinalmd-bettingoncourageBetting on Courage
A Thurston Hotel Novel – Book 8
thurstonhotelbooks.com

The Thurston Hotel books are stand-alone romance novels in a collection, connected by common settings, characters, and events. The overall storyline covers a year, one book for each month. This is a ‘warm romance’ series.

On the run from her stalker ex-boyfriend, Charity Wong finds herself in Harmony. She takes a job waitressing at the 100-year-old Thurston hotel and rents a room from an older man–a man one of her co-workers warns her about. She’s not sure what to expect from him and the last thing she expects is to fall in love.

All David Evans wanted was someone to run errands and help him stay cocooned from the world. But with his new boarder, he’s experiencing more joy in his life than he has in years. Can he possibly fall in love when he can’t even manage to go out on a date?

And, when he learns Charity is in danger, can he overcome his fears and save her?

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Food: Ginger-garlic veg and rice noodle dish

This meal turned out rather delicious, if I do say so myself. It was a riff off of this noodle dish from Gluten-Free Girl. I say a riff because I didn’t have toasted sesame oil, almond butter, cellophane noodles, or red cabbage. But, no matter!

For the sauce, whisked together in a bowl:

  • a chunk of ginger, grated
  • 1 or 2 cloves of garlic (to your taste), finely chopped
  • a teaspoon of peanut butter (or almond butter)
  • rice vinegar (1/4 cup…ish)
  • grape seed oil (or sesame oil) 1/4 cup…ish, or a bit more
  • salt and pepper

For the veg, take any veg you fancy (I used asparagus, corn, butternut squash and a few crimini mushrooms), and lightly steam. You could probably use them all fresh and raw too if you wanted, but I like them steamed a bit. Cook the rice noodles, and drain. Toss the veg on a plate, the noodles in the bowl to coat with the sauce, then dump the noodles on the plate over the veg. Or, be a little fancier and plate it up all nice and pretty. Depends how hungry you are!

A tip — do up the sauce to your taste. If you’re not that keen on vinegar, use a little less. Super keen on peanut/almond butter? Use more. If it seems too thick, add some more oil. I used two cloves of garlic, but that’s a bit zippy. Taste it as you go. The ginger and the rice vinegar make this dish, in my opinion. Easy peasy. :)