I’m way late posting an update out our trip to NOLA, arriving several days before the RT Booklovers Convention 2014. Of course I’d signed up to go, and since we hadn’t been away on a real normal trip, we thought why not do it now.

Upon arriving early, we checked in, unpacked quickly and hit the streets. Bourbon St to be exact. It was everything exciting I thought it would be plus everything icky creepy mixed in.

The soulful jazz and blues oozing from dives amid the French Quarter make it heavenly magic. I liked it and wanted to see more. And we did!

NOLA is easy to get around, either by trolley, bus, taxi or on foot. We walked more than I thought he’d be able to tolerate.

He surprised me with a romantic dinner cruise with jazz on the Mississippi. All over the Garden District, downtown and the French Quarter, we ate, we drank, we relaxed. He flew home on Wednesday, leaving me to do the convention.

RT outdid itself again by putting on a great convention, and NOLA was a great venue. I signed and gave out all of my swag and free books. And too soon the week was over and I flew home.

And I got right back into writing a book that’s due at on the editor’s desk.

So would I mix business and pleasure into one trip again? Yes, it can work. Would I return to NOLA? Anytime.

Since several people have requested this recipe, here goes. It’s a gooey, sweet delight. BTW, I halved this recipe. Oh, you can use any flavor cake as well, but chocolate is just so so good. Enjoy!

Strawberry pecan upside down cake.

Topping:

4 tablespoons unsalted butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 cup pecans, chopped
2 cup strawberries, sliced

Cake:

1 Devil’s Food cake mix
3/4 cup strawberry preserves
1/2 chopped pecans

For the topping

Preheat oven to 350F. Put butter evenly into two, 8-inch round pans and place into the oven. Heat until butter is melted then remove from oven. Brush the melted butter around the bottom and sides of the pans. Set aside.
In a small bowl, whisk together brown sugar, cinnamon, and pecans. Divide in half and set aside.

For the cake

Prepare cake according to package directions. Do not overbeat the batter. Gently fold in the pecans and strawberry preserves.
Sprinkle the brown sugar topping into the pans over the melted butter then lay strawberry slices on top in a single layer. Spoon in the cake batter and spread evenly. Bake according to package directions or until a toothpick in the middle comes out clean. Let cake rest for 10 minutes before running a knife around the edge and inverting it onto a plate. Serve warm with whipped cream or drizzle on simple vanilla glaze.

I just received the cover for my July Presents. Love it!

Who knew I could juggle? Certainly not me. Yet I’m writing another intense romance for Harlequin Presents while Gina and Luke, the heroine and hero of my upcoming RS, sit suspended in danger.

With luck and a lot of work, my first hybrid novel, will release in May. Edging up to that time, I’d love to have a street team in place.

Any takers?

Email me please. I’d love to get my dedicated readers on board first.

More to come next month.

My amazing Harlequin editor offered a two book contract, acquiring Luciano’s and Caprice’s romance in this deal.

Pending title: Bound by The Italian’s Contract.
Release date: July 2014