Giving Up- Truth or Dare- Book 3

Giving Up- Truth or Dare  Book 3

Released August 5th

Can Dr. Arden Grey teach Brandon Blake that giving up control is worth while, with the right woman?

Brandon Blake has a problem.  His family is fed up with his controlling ways. They don’t need him managing their affairs any more.  Brandon doesn’t want to lose his connection with his brothers, but he doesn’t know any other way to live.   He’s been in charge for a long time. Now his brothers are leaving home and making families of their own, and Brandon’s interference has caused some serious rifts. Brandon’s’ stressful job as CEO of the family production studio and his concerns for his brothers have contributed to the ulcer his doctor recently diagnosed. Therapy is supposed to help Brandon learn how to let go and give up the need to control every thing.  Brandon finds the counselor he’s been sent to intriguing, if a bit intimidating, though she has absolutely nothing in common with the women he’s dated in the past.

 

Dr. Arden Gray knows about control.  A survivor of marriage to a dominant, abusive partner, she’s spent the last twenty years turning her life around.  She’s learned to take control and has made a career of teaching others to do the same.  Brandon Blake is a surprise.  When his doctor sends Brandon to her, Arden isn’t sure how she can help the man.  But after a few sessions, she sees something intriguing hidden inside Brandon Blake, something that tells her he just might be the man she’s been looking for.  If only she can convince him that giving up control to the right woman will solve all his problems!

Recipes I Love: Thai Green Curry

Thai Green Curry 

Ingredients

2 tablespoons green curry paste

1 tablespoon cooking oil

2 cans (5.6 oz each can) coconut milk

1 cup sliced chicken breast

30-40 Thai eggplant, mini size

6-8 kaffir lime leaves, each leaf torn in two

1 tablespoon fish sauce

1/2 tablespoon sugar

5 Thai chile peppers

fresh basil leaves for garnish

In a wok, heat the oil and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until chicken is cooked, then add basil and chile peppers. Serve with freshly-steamed Thai jasmine rice.

Okay- that's the recipe from ImportFoods.com ~ and here's how we changed it at our house... 

used regular eggplant, sliced zucchini, and carrots ~ cause we're trying to eat more veggies and less meat... it was good

used sweet basil leaves from the garden instead of lime leaves, but you can get the lime leaves fresh at Import Foods, too if you want them.  

And we threw in a can of diced green chiles in place of the Thai chiles... 

Served over pineapple Basmati rice- we prefer it to Jasmine rice in general