Lisa’s latest novel is The Last Detail, released in January 2014 from the Prism Book Group.
About the book:
Hope, love, and loss meld two polar opposite personalities. How long can they keep passion for their ministry and each other after the wedding?
Medical missionary and avowed bachelor Merit Campbell is wounded during a skirmish at his Mideast clinic and sent home to recover. Restlessness propels him to explore the happier moments of his childhood in Illinois where he meets Amalia Kennedy, owner of The Last Detail, who enjoys helping people prepare for their final years. Merit ushers in new life; Amalia ushers it out. Love? Obviously. Marriage? Check. Dealing with the family closet? Step back…
Amalia enjoys her predictable life in a quiet little Illinois town—until long-time intended, Hudson, finally proposes in a way that shows her boring and old are coming way too fast. When a mutual friend introduces Merit and Amalia, the spark of attraction makes Merit reconsider his bachelorhood. When he can’t return to the mission, he accepts a call as pastor to Amalia’s church. As the two grow closer they weather constant interruptions from ministry, business, and family, even at their wedding and beyond. When tragedy strikes, they must learn to rely on each other in ways they couldn’t have prepared for.
How to buy The Last Detail:
$3.99 eBook/$14.99 Print
Barnes and Noble http://bit.ly/1cKdDcK
All Romance ebooks: http://bit.ly/1hDtSNh
Nourish the body. Lisa shares one of her favorite recipes.
For a person who’s not very good at following recipes, one of my favorites (with constant variations depending on the day and the state of my cupboards) comes from a desire to do interesting things with venison, a staple in our house, and my past background with Russian studies as a college major. I make it up, usually making the gravy from bullion, occasionally a packet, and when I have time and am in the mood for a mess, I make noodles like my husband’s grandmother and mother. This is one dish my husband will ask for.
2 pounds lean venison cuts (of course you can use beef), sliced into strips
1 large onion, coarsely chopped
6-8 oz your favorite fresh mushrooms, sliced
1 large bell pepper, sliced
Olive oil for cooking – several T.
Salt and pepper
2 c. brown gravy (either use purchased or make your own with bullion and flour roux or cornstarch)
1/2 cup Sour cream, more or less to taste
Cooked egg noodles
Brown the meat in the olive oil in a large skillet with a cover. Add in the onion and pepper and cook for a couple of minutes until they’re softened. Add mushroom, salt and pepper to taste. Reduce heat, pour the gravy over, cover. Cook on low until meat is tender, up to an hour depending on cut, stirring occasionally to meld the ingredients.
Prepare egg noodles while cooking the meat and veggies.
When ready to serve, remove meat and swirl sour cream into the mixture, ladle over noodles. Can also allow guests to serve their own sour cream if desired.
Goes well with a salad or other side dishes, like squash, apple sauce, beets
Yum. That sounds great, and venison's so good for us.
Nourish the Soul
One of Lisa's favorite Bible verses:
“Let us hold unswervingly to the faith we profess, for he who promised is faithful.” Hebrews 10:23
It’s been my favorite verse for many years, a challenge and a comfort to me. I don’t succeed at holding unswervingly as often as I like, but I know in whom I believe, and he is faithful to me no matter what.
Lisa Lickel is a Wisconsin writer who lives in a hundred and sixty-year-old house built by a Great Lakes ship captain. A muti-published, best-selling and award-winning novelist, she also writes short stories and radio theater, is an avid book reviewer, blogger, a freelance editor, and magazine editor. Visit LisaLickel.com.