A Delicious & Special Look at Havan Fellows & Lee Brazil’s ‘Heart on the Run’ (guest post, excerpt and giveaway)

Beacon Hill, Boston in snow.

Heart on the Run ( Hearts of Parkerburg #2) by Lee Brazil & Havan Fellows
Release Date: November 16, 2015
Goodreads Link

Publisher: Appleton Publishing Avenue
Cover Artist: Author.Services

Scattered Thoughts and Rogue Words was expecting Havan Fellows and Lee Brazil today but there seems to be a mixup!  Look who arrived along with them, its Sprocket and Chaz from Heart on the Run for a very special and delicious post!  Good morning you two and welcome to Scattered Thoughts and Rogue Words.

Sprocket: Hey there…come on in, don’t be shy, god knows I’m not. *Sprocket smiles and ushers everyone in* For those that might not know me (which is pretty much everyone), my name is Sprocket Moretti. I’m a spunky twenty-three year old that attends college and works at Craft Time—a craft and fabric store in the heart of Parkerburg, right next to the finest dining establishment in the state, Alimentaire. That’s where I met Chaz *Sprocket sighs as he stares at the hot ginger in the corner of the kitchen bent over the counter with a bowl and whisk in his hands* one extremely talented sous chef, with a great ass.

Chaz: *glances over shoulder and blushes* Aw… C’mon Sprocket! How can I cook with you saying things like that?

Sprocket: Like what?

Chaz: Like things that make me want to run over there and jump you to show you how much I appreciate you.

Sprocket: Don’t let me stop you…

Chaz and I are here today because, well Scattered Thoughts & Rogue Words rocks—not just because the name is awesome, either. And when we found out that our book tour for Heart on the Run would start off here…well hell, we had to do something special… There is nothing more special than Chaz and his terrific holiday recipes.

Chaz: They can’t have my recipes. Recipes are like gold in the restaurant business, Sprocket.

Sprocket: Oh come on, honey…just something small to nibble on…maybe a holiday themed something that would melt in my mouth?

Chaz: *gulps and blows hair out of his eyes* For real? I have something that would melt in your mouth…but I’m not giving them the recipe.

Sprocket: *wraps his arms around Chaz* That’s a recipe I won’t share with anyone.

Lee: Havan… I think it’s time to pull the curtain before we surpass ST&RW’s rating. Maybe we could give them our favorite Christmas cookie recipes and call it good?

Havan: *tears eyes away from PG-rated petting working it’s way to R rated fondling* oh…um…sure, you can share cookie recipes…can I be on the other side of the curtain, though?

Lee: No! You can’t be behind the curtain. Give the nice people that chocolate and pumpkin recipe thing you have. Here’s one of my holiday favorites from Lick the bowl Good.

Pecan Pie Mini-Muffins

1 cup chopped pecans

1/2 cup all-purpose flour

1 cup packed brown sugar

2/3 cup butter, melted

2 eggs

Preheat oven to 350 degrees.

Combine all ingredients in a medium bow and mix well.

Spray a miniature muffin tin with non-stick cooking spray.(The spray with flour in it works best!) Fill each indention 3/4 of the way full.

Bake in preheated oven for approx 18 minutes.

Havan: Fine…I’ll stay here and bake with you…wanna make this a game of strip baking? *waggles*

Lee: *facepalm*

Havan: hehe, only reason you don’t wanna play is because you’ve got more ingredients than me…

Okay, time for my pumpkin muffins. This is a recipe that I’ve been making for many years now, and it’s actually flown all over the internet also–though I started making them before they became so famous, really. It’s true, because I suck at cooking/baking and these are only 2 ingredients—not even I can screw them up…*whispers* even though I have screwed them up…don’t ask.

Pumpkin muffins (Sprocket loves these)

1 box of cake mix (faves are spice cake & devil’s food cake)

1 can of pumpkin (not pumpkin pie mix)

That’s it…mix those two together, plop it in the muffin tins, bake at um…well…I just keep an eye on them and a box of toothpicks near the oven. Did I mention I’m not a real baker?

Mix-ins: pecans, chocolate chips (especially if you use the spice cake mix), or cinnamon chips, they all are yummy 🙂

Just remember, the most important thing is to not burn down the house while baking…or set off any of the smoke alarms. 🙂

Thank you Scattered Thoughts & Rogue Words for having us today.

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Blurb

Charles Darwin Millsworth, Chaz to one and all since infancy, has no wish to live up to the grandeur of his name. Fortunately, his Southern belle mama isn’t at all inclined to push her son into a career that won’t make him happy. She thinks he needs to loosen up and enjoy life. After all, that’s the whole point of being independently wealthy, isn’t it?

Chaz can see her point, but his father died in his forties as did his father before him. As far as Chaz is concerned, he has limited time on this earth to make his dreams come true. And he refuses to leave anyone weeping over a wasted life.

Sprocket Moretti is a simple guy. He loves his job, enjoys college, lives in his beloved childhood home—why worry about the little things when the big stuff looks so good. Unfortunately one of the little things he tries not to stress over is a broken friendship with a very hot and bewildering sous chef. They were pals, hung out and had fun. But one night they stepped over that invisible line, and the next morning Chaz kicked Sprocket out of his bed and his life.

Now, no matter how much Sprocket tries to charm Chaz, the guy has no desire to return to their pre-sex playful bantering ways. And if Sprocket stays true to his motto, this little thing—Chaz—should be written off and never worried about again.

If Sprocket had known one night of reality altering orgasms would endanger their easygoing friendship… How do you finish that sentence when all your mind wants is its friend back and all your body wants is another taste?

 

Pages or Words: 59,000 words

Beacon Hill, Boston in snow.
Beacon Hill, Boston in snow.


Categories: Contemporary, M/M Romance, Holiday

 

Excerpt

Sprocket grabbed the grande hot chocolates—with a dash of his favorite flavoring, pecan—and reached the gazebo with five minutes to spare, per the clock tower.

He set the drinks on the bench of the gazebo so he could spread the blanket across the floor.

“Wow, that’s a huge blanket,” Chaz stated as he took the three step up to stand at the edge of it.

“Never took you for a size queen.” Sprocket winked as he handed him a cup of steaming goodness. “So, what’s for lunch?”

“Oh, well…” Chaz held the basket close to his chest as he slipped off his shoes and situated himself in the middle of the blanket. “Not much.” He pulled a thermos from the basket. “I made homemade tomato soup and chicken salad sandwiches.” He set the thermos down and pulled out wrapped sandwiches, a bag of croutons, a plastic bowl with a translucent red lid, and a small stack of china dishes in rapid succession.

“My grandma used to make me tomato soup and grilled cheese all the time. Except she’d actually grill the cheese before putting it on the sourdough toast. I tried to make it once…didn’t end so well.” He laughed as he shook his head, settling down next to Chaz on the blanket.

“But I’ve heard you and Mason talk; you cook most of the time between the two of you.”

Sprocket accepted the sandwich handed to him and nodded. “Yep. Well you know, we both can cook, but neither of us gets much fun out of it.” He unwrapped the sandwich and picked up half, biting into it. He couldn’t suppress his moan. Damn that was good, and Chaz put nuts in it for crunch, walnuts and pecans. How did he know pecans were Sprocket’s favorite? A part of him wanted to believe maybe Chaz had asked around. Anyone in Craft Time would know and Prudence did too.

Not that it mattered either way. Nothing strange about a friend—and only a friend—knowing something as mundane as that. He quickly chewed and swallowed. “And we definitely don’t do fancy. Unless you count roast, but even then I sprinkle the seasoning on it and throw it in the oven. No fuss, no muss.”

With his next bite, something popped in his mouth, making him want to gag. He held it back, and while Chaz gazed out over the park at the kids running in the playground Sprocket lifted the toast to see what he bit into. Grapes. He grimaced as he quickly plucked the halved grapes out of the salad and dropped them on the napkin by his leg.

“You don’t like grapes?”

Sprocket jumped. Fuck…busted. “I like them fine. I like them right off the vine, frozen, even mashed up as wine…don’t like them so much with seeds, though.”

“Or in a sandwich, apparently.” Chaz noted, gesturing to the evidence on the blanket between them.

“Well…” Sprocket jammed the rest of the sandwich in his mouth and chewed slowly, biding himself some time. While he was trying to break down the enormous amount of food in his mouth, he grabbed the other half of the sandwich and proceeded to pick the grapes out of that also.

Chaz raised an eyebrow at him, and he shrugged. He’d already been caught, no use faking it up now.

Reaching over, Chaz snatched Sprocket’s wrist and guided it to his mouth. Sprocket gulped the food in his mouth down, his stomach somersaulting either from the partially chewed lump it just received or because of the man sitting across from him on the blanket.

This wasn’t what friends did. Friends didn’t use their friend’s fingers as utensils. Still, he probably could’ve gotten past this moment if there hadn’t been a smidge of mayonnaise on the tip of his nail. Chaz spotted it, and while staring Sprocket in the eye, he put that spot right in front of his mouth. They sat like that for an eternity. Sprocket could feel his heart pounding fast, wondered if his pulse alerted Chaz to his extreme interest in the man’s next move.

He wanted to shout at Chaz to lick him. Do it now. Put him out of his misery. There was nothing Sprocket wanted more than to experience the wetness of Chaz’s tongue as it cleaned the white stuff from his finger. That was a lie. Sprocket wanted them to make more white stuff that had to be cleaned off, the kind you couldn’t purchase in a store. Well, maybe you could purchase it…but he really didn’t want his brain to go off on that tangent.

Finally—finally!—Chaz licked the condiment off. Before he could move back and call an end to this little episode, Sprocket broke free of his grip and hooked his hand behind the other man’s neck, holding him there, unable to move away.

When their lips met, it wasn’t gentle and coaxing. Sprocket wasn’t in that kind of mood. He wanted bad and he wanted now. Fuck friends. That whole concept was overrated if it kept him up all night in need. Anyway, this wasn’t his fault. Chaz started this shit; Sprocket would finish it.

And this time, he’d be better prepared. When Chaz kicked him the fuck out of his life, it wouldn’t tear him apart. Because no matter what, he’d make sure there wasn’t a spot in his heart for Chaz. Sprocket willingly would give up half his bed for the man, but nothing more.

While diving his tongue in Chaz’s mouth—reaching far enough back he could say with great certainty Chaz no longer had tonsils—Sprocket damn near convinced himself that he could do that, too.

Then Chaz whimpered, his hand pressing against Sprocket’s chest, right over his heart, and Sprocket knew he was a goner.

Buy the book:  Smashwords | All Romance (ARe) | Amazon

 

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Meet the Authors

Lee Brazil:

Somewhere in a small town in up-state New York are a librarian and a second grade teacher to whom I owe my life. That might be a touch dramatic, but it’s nevertheless one hundred percent true.

Because they taught me the joy of reading, of escaping into worlds crafted of words.

Have you ever been nine years old and sure of nothing so much as that you don’t belong? Looked at the world from behind glasses, and wondered why you don’t fit?

Someone hands you a book, and then you turn the page and see… There you are, running from Injun Joe in a dark graveyard; there you are fencing with Athos; there you are…beneath the deep blue sea- marveling at exotic creatures with Captain Nemo.

I found myself between the pages of books, and that is why I write now. It’s why I taught English and literature for so many years, and it’s why my house contains more pounds of books than furniture.

If I’d had my way, I’d have been a fencer…or a starship captain, or a lawyer, or a detective solving crimes. But instead, I am a writer, and I’ve come to realize that’s the best thing in the world to be, because as a writer, I can be all those things and more.

If I hadn’t learned to value the stories between the pages, who knows what would have happened? Certainly not college…teaching…or writing.

Havan Fellows:

I annoy, love, respect, scare, seduce, hurt, anger, infatuate, frustrate, flatter, envy, amuse and tolerate everyone. I just do it better in writing thanks to a little thing called…edits.

Okay no, seriously…I’m a simpleminded person who enjoys the escape from real life through a book. I write with the group Story Orgy and hope to continue doing so for a long time. I also am privileged to be with the Pulp Friction writers, creating intermingling books in a world all our own.

I recently took the drastic step of quitting my EDJ (evil day job) and am now living in the gorgeous desert in Arizona making a go at this writing stuff full time…and I can’t see me regretting this decision ever.

Just like every other red-blooded human—I get a little bouncy when I get mail (any kind too…email, comments, private messages…you wanna do it, do it with me *winks*). So feel free to drop me a line—whether it’s on my blog, twitter, PInterest, or you track me down on FaceBook or Google +…it’s easy to catch someone who wants to be caught.

 

Where to find the authors:

Lee Brazil:

 

Havan Fellows:

 

 


Tour Dates & Stops:

Final

Giveaway

Enter to win a Rafflecopter prize of Rafflecopter Prize: Kindle Fire with books from Havan Fellows & Lee Brazil.  Must be 18 years of age or older to enter.  Link and prizes provided by the authors and Pride Promotions.

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By Scattered Thoughts

At over 50, I am ruled by my terriers, my gardens, and my projects. A knack for grubbing about in the woods, making mud pies, and tending to the injured worms, bugs, and occasional bird and turtle growing up eventually led me to working for the Parks. I was a park Naturalist for over 20 years, and observing Nature and her cycles still occupy my hours. From the arrival of Ruby-throated Hummingbirds in the Spring to the first call of the Snow Geese heading south in the Fall, I am entranced by the seasons. For more about me see my bio on my blog.

18 comments

  1. I read the whole post but I did not see anything dish wise other than the shared recipes (which I plan on trying the Pecan Pie Mini Muffins!!). I see that he works at a fine dining restaurant. Everytime I have gone to one of those the food wasn’t enough to sate and always looked funny. After the first few times I started just ordering a medium well steak and whatever potatoes they offered. And without garnish. After attempting to eat one at being stared at open mouthed by my mother in law, I request no garnish. I am a backwoods, end of the road, country girl; the finer foods are lost on me. The first time I was served BarBQue Shrimp, I was baffled by a bowl of shrimp style soup. (This is considered a finer dish here in SE Louisiana). I was expecting maybe kabobs with shrimp from a BarBQue pit, not some stew. It was good though, just made this small town country girl freak a little at first.
    Congrats on the release! Thank you for sharing. This looks like a great read!

    Like

  2. Thanks for the cute interview and the recipes! If the restaurant serves those muffins, I would love a basket with both types and a cup of coffee. Yum!

    Like

  3. Congratulations Lee and Havan on your new release I’ve never had pecans so I’m willing to try the restaurant!

    Like

    1. Thanks, we love this town and the people in it. 🙂 Oh, you’ve got to try pecans, they are so buttery tasting, works well in all baking…um, as long as I’m not doing the baking…lol 😉

      Like

  4. Congratulations on the latest release – sounds like a great read.
    Firmly steering clear of seafood, I would probably order whatever I could still read on the menu after I drooled all over it. But not too large a meal – I have to save room for dessert!

    Like

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