Audiobook for Bonds of Truths releases soon!

Hey everyone,

It’s been a bit, and I thought I’d let you know what’s going on in my world. Not much, except that I’m working on book 2 of The Eternal Ephemera. The working title is A Glory’s Heart, and I’m posting chapters every month over on my Patreon account.

Also, the audiobook for Bonds of Truths, book 4 of Instrument of Omens releases on June 20th. Nick Podehl is still narrating, and I’m so excited to have this released out into the world. I know book 3 was controversial. I feel like I say that a lot, but I honestly think Bonds of Truths is the best book I’ve ever written because it takes those controversies from A Necessary Heresy and turns them into strengths. Plus, it was so nice not having to write Cinder and Anya at each others’ throats and get back to… well, I won’t spoil any more.

And finally, just for fun I thought I’d share a recipe. Rukh/Cinder and Jessira/Anya love spicy food-Indian food to be exact. Here is a recipe for chicken tikka masala that I created and think they would like. Ok, it’s not really chicken tikka masala, and it’s not really close, but it is delicious… at least I think so.

2 pounds boneless chicken breast, cut into 1 ½ inch cubes
3 tablespoons olive oil
2 tablespoons finely chopped red onion
1 teaspoon chopped ginger
1 teaspoon minced garlic
58 oz. tomato sauce (29 oz. cans x 2)
1 teaspoon ground cumin
½ teaspoon garam masala
2/3-1teaspoon cayenne powder
½ teaspoon turmeric
2 cups heavy cream
salt to taste (about 3-4 teaspoons)
2 tablespoons chopped cilantro

For the chicken
Using a very large skillet, heat 2 tablespoons of olive oil and add chicken. Do not overcook the chicken as it will continue cooking in the sauce.

For sauce
Heat 1 tablespoon of olive oil over medium-low heat. Add the onion, ginger, and garlic and sauté for 3 to 4 minutes. Add the tomato sauce, cumin, garam masala, cayenne powder, and turmeric. Let simmer for 15 minutes, stirring occasionally. Add the chicken and cream and partially cover pot. Continue cooking over medium-low heat for another 35-40 minutes, stirring occasionally until sauce thickens to desired consistency. Add salt to taste and garnish with cilantro.


Davis