Sit down, have a cup of Peet’s Sumatra coffee—I know it's your favorite—and tell the readers a little about your book.
"Since Lucinda was a young girl, she's been able to see spirits, a gift that didn't come without its problems. Now, a dedicated, young veterinarian, she is committed to the idea that everything can be saved. When Lucinda is involved in a car accident that kills her fiancé, she is devastated and moves to a small town to live a life of self-imposed exile. There, she meets a newcomer and feels an immediate connection with him. However, there is another mysterious stranger to the small town, one that stirs within her a mixture of unease and desire. The spiritual activity around her intensifies as Lucinda is increasingly haunted by memories of the accident. As she is drawn into a bitter tug-a-war from the forces around her, she is likewise pulled into a dangerous twist of past and present events. Forced to make difficult choices, she surprisingly finds that the two men are locked in not only a battle for her life...but a battle for their salvation."
I won't say much about the details of the book so I don't give anything away, but I will say Lucinda has a lot to contend with, with her busy veterinarian practice, her past that she doesn't want to remember, and those manly spirits. Since Amazon won't let me review books for my fellow writers, I'll give it five Gators here...
"My next paranormal novel. It’s about a young woman that gets struck by lightning and then begins to experience unexplainable things. That’s all I can say."
Well, it was nice to have you for dinner, Clarissa. Looking forward to your next ghostly read. Before you go, how can readers find you?
"Just look over their shoulders. Haha, kidding."
Author website: http://clarissajohal.com/
And as promised, here is today's recipe for...
- Vegetarian Chili (Betty Crocker)
1 tablespoon vegetable oil1 large onion, chopped (1 cup)1 medium green bell pepper, chopped (1 cup)4 cloves garlic, finely chopped2 fresh jalapeño or serrano chiles, seeded, finely chopped2 cans (15 oz each) Progresso® black beans, drained, rinsed2 cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained1 1/2 cups water1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon coarse (kosher or sea) salt1 cup Cascadian Farm® frozen organic sweet cornSour cream or plain yogurt, if desiredShredded Cheddar cheese, if desiredChopped fresh cilantro, if desired
- In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
- 2 Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
- 3 Top each serving with remaining ingredients.