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From Recipes to Romance

It was always my dream to write a book but one that I never imagined would come true.

Educated at an all girl’s grammar, I hated school. The teachers terrified me and it was a very unhappy time. The only classes I enjoyed were English and cookery. My working life took a different direction from the one my parents planned and instead of going into the family business I started work in a hotel, where life in the hospitality industry fascinated me. I loved the environment, being around food and creativity was inspiring; it was a revolving door with new faces each day. Another dream was formed – to own my own hotel.

Fast forward many years.

I got my beautiful hotel. A country house in the Lake District. In fact, I got many things including a wonderful time in the hospitality industry working with some of the best chefs in the business. Food was my life. But there was still that nagging dream to publish a book but the unanswered question was – could I write? A story had been in my head for years, based around an hotel. One day, I had an epiphany. Write and keep writing until I had a manuscript. I stole hours from a manic schedule and wrote Coffee Tea the Gypsy & Me It a year. But my elation soon evaporated as it became impossible to find a publisher and the rejection slips piled high. In desperation I learnt how to self-publish and astonishingly the book went to number three in women’s fiction on Amazon. Five books on, my new book, The Best Boomerville Hotel is published my lovely Ruby Fiction and I am writing the next.

I never thought that my recipe writing years would turn to writing romance and that my dream would come true. But they did.

Happy writing xx

 

Books by Caroline James

 

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Extract from The Best Boomerville Hotel…

Happy Bank Holiday Weekend! Here’s an extract from my new book:

The Best Boomerville Hotel 

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The next morning there was an excited buzz in the Rose Room, where residents gathered for breakfast. Bright sunshine burst through the French windows, latticing light across tables as staff moved around, topping up cups and taking orders. Guests munched on muesli and whispered over plates of crispy bacon and lightly poached eggs.

  Lucinda reached for a jar of gooseberry marmalade. A smug smile crept across her lips as she spread the thick sweet substance over her toast. She broke a piece and popped it into her mouth.

  At last, she had her own class!

  Today, she would endeavour to bring creativity into the lives of a group of guests who would be inspired by her talent. She thought back to the day that she read the advert for Boomerville in her local paper. She’d been blinded by the vision that this was her path, the route to her future and a journey that she had to make. Lucinda had no money and scraped a living by teaching and selling the occasional painting. She lived in a shared house with a handful of other eccentric creatives on the outskirts of London and led a bohemian life, but as the years progressed she knew that she needed some form of security as she got older. Boomerville had come like a bolt out of the blue, a sign that she must follow and, acting on instinct, Lucinda filled in the booking form, reserved a seat on a train and began to pack.

  Now, as she sat in the dining room, she thought about her finances. Her money was running out. She urgently needed a job or a wealthy lover.

  Lucinda smiled to herself as she finished her breakfast and tossed her napkin to one side. She’d been working on her options since her arrival a couple of weeks ago and had high hopes for both. Today would accelerate her mission. A pop-up art class had been announced for that afternoon and Lucinda was to be the tutor.

  As she made her way out of the room, she glanced at the other diners and knew that those lucky enough to have booked a place were wondering what the subject matter would be and whether Lucinda was a suitable instructor.

  Finally, she was going to be put to the test.

Extract from: THE BEST BOOMERVILLE HOTEL

 

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MORE BOOKS BY CAROLINE JAMES

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Coming Soon – Boomerille Two! Excerpt

If you enjoyed The Best Boomerville Hotel enjoy a slice of the follow-up. Here’s an excerpt when Hattie is re-acquainted with Harry…

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Sergeant Harry Knowles liked to think of himself as a chameleon when it came to policing his patch. A man who blended in with his surroundings. This had its good points and served him well as a shadowy observer of situations, swooping in when least expected to utter the phrase he liked the most, ‘You’re nicked!’ Not that he had much opportunity to use the words, for very little happened when Harry was on duty and this he put down to good law enforcement by himself and fellow officers.

  Some would say that Westmarland was a sleepy place, where not much happened, other than chasing visitors for speeding fines or litter-dropping on the pristine streets of the tourist towns and villages of the county. Others, like Harry, who’d recently been promoted, found a crime around every corner and made it their duty to report and investigate each lost kitten and the many stolen bikes.

  But that morning, the station at Marland was a quiet as a tomb.

  Harry paced around the reception area and straightened posters on a notice board then wandered over to the main desk to tidy scattered pens and miscellaneous memos. He glanced over to the corner of the room where Constable Derek Jones sat with his feet perched on a stool, sipping from a large mug of tea. The local paper was spread out before him and he studied the crossword. The constable was in shirt-sleeves, the buttons of his uniform shirt straining over a paunch. Podgy fingers reached for a biscuit from a half-consumed pack and he dunked absentmindedly as he contemplated clues.

  ‘Pinging call as they search for food around Bassenthwaite,’ the constable called out. ‘Eight letters, third letter, Z.’

  ‘Buzzards,’ Harry replied and stared out of the window.

  It had been a glorious day and now in late afternoon, the streets of Marland were filled with holiday-makers who’d descended for the Easter break. Families bustled about before the shops closed, stocking up on burgers for their Sunday barbeques and local fudge as a take-home treat. Harry sighed as he watched the world go by. He was bored and longed for some action, something to set the streets alight and prove his worth in his new position. Anything to liven up his day.

  Suddenly, the front door was flung open and a woman bustled into the station. Hot and harassed, she swept up to the front desk and drummed her fingers on the counter. ‘Anyone home?’ Hattie called out.

  Derek whipped his feet off the stool and ambled to his feet, ‘What can we do for you, Madam?’ he said as he straightened his tie and wiped crumbs from his mouth.

  ‘You can make me a brew and shove those biscuits over here,’ Hattie said. ‘Is Harry the Helmet at home?’

  ‘Hello Hattie,’ Harry called out, wishing that Hattie wouldn’t be so familiar. ‘What can we do for you on this lovely sunny day.’

  ‘I want to have a word,’ she glanced at Derek. ‘Haven’t you got something to do? Crime won’t crack itself, Constable.’

  ‘Step into my office,’ Harry said, ‘two teas, when you’ve a moment, Derek.’ He guided Hattie along a dingy corridor and into a small room, where he pulled out a chair and sat Hattie down beside a rickety table. Pulling a chair up for himself, Harry rubbed his hands together, perhaps Hattie had something interesting for him to get his teeth into?

  ‘So, you’re back.’ Harry said.

  ‘State the bleedin’ obvious,’ Hattie replied, ‘hardly needs a copper to suss that out.’

 Harry looked at Hattie. She was still attractive and vivacious with lovely ginger curls. Her ample chest bounced as she babbled.

  Derek appeared with tea and biscuits, laid out on a china plate. As the door closed behind him, Hattie began.

  ‘My house has been trashed and I want you to find the good-for-nothings who did it.’

  Harry whipped out a notebook and licked the end of a pencil. ‘I thought you’d rented it out?’

  ‘I did.’

  ‘It’s a civil matter then.’ He closed his notebook.

  ‘Aye, it probably is and my own fault for not putting it with an agent but what I am concerned about is a puppy.’

  ‘A puppy?’ Harry asked.

  ‘Half-starved and as good as dead when me and Alf found it in my old shed.’

  ‘Animal cruelty, a job for the RSPCA.’

  ‘No, Harry, it’s a job for you.’ Hattie was adamant. ‘The vet says the puppy will live if properly looked after. He’s got it on a drip and anti-biotics and is hopeful it will recover. We found it just in time but I want whoever is responsible for murdering an animal and trashing my house, to be prosecuted. Criminal damage, animal cruelty, whatever you can throw at them. I’ll give you what details I have of the tenants.’

  ‘They’ll all be false,’ Harry said, doubtful that the tenants would ever be traced. ‘Very well, but before you start, tell me what you are up to now, where are you going to live?’

  ‘I’m going back to Boomerville,’ Hattie said. ‘Jo seems to think the place can’t run without me and I’ll find a bed there while my place is being put back together.’

  ‘Boomerville busy, is it?’ Harry sat back and stretched his legs.

  ‘Booming I hear, you should pay us a call sometime, come and teach the old ’uns a bit of road safety or how to stay safe at home,’ Hattie grinned, ‘I can set up a course.’

  ‘I’d like that.’ Harry returned the smile, he’d jump at the chance of a few hours at Boomerville, anything to break the monotony here. There was always a pot of tea and a warm welcome, if Hattie was in the mood. ‘Jo keeping well?’ he asked.

  ‘She’s grand and will be glad to have me back.’ Hattie stood. ‘I’ll be on my way. I need to find a new home for the puppy but I’ve no doubt Jo will have room for another, she’s daft when it comes to dogs.’

  ‘She’ll have it running about the place in no time,’ Harry replied as he followed Hattie through the station where Derek, now occupied, was busy cracking crime. ‘Don’t forget to have a word about me running a course there.’

  ‘Aye, I will. You know where to find me,’ Hattie nodded to both. ‘I’ll be back at Boomerville.’

BOOMERVILLE TWO – COMING SOON!

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Have you read:

THE BEST BOOMERVILLE HOTEL 

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BOOKS BY CAROLINE JAMES

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HAPPY READING XX

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Boomerville with Blunos in Bangkok?

IMG_1233It is always brilliant to catch up with my good mate Chef Martin Blunos. Martin and I go way back and have worked together for more years than I care to remember. It’s been a roller coaster relationship from food festivals to product development and celebrity endorsements, TV, radio and media and I’ve loved every moment.

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Backstage at the BBC Good Food Show

So, catching up with the man himself on a recent trip to London was a no brainer and as he was due to return to the Far East soon, I got my skates on and headed south. ‘We’ll go to The Ritz,’ he announced. Well, it would be rude not to?

 

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Martin is based in Bangkok, where he as a gorgeous restaurant called, Blunos, (#blunosbkk) on the 14th floor of the Eastin Grand Hotel and he is making fresh waves in TV and broadcasting. It is far removed from his days of fine-dining and has an eclectic modern feel but there is always a nod to his prestigious two Michelin Stars which he attained at his lovely restaurants in Britain. Martin tells me that the arrival of the Michelin Guide is shaking up the Bangkok food scene with innovations and trends but he believes that there is plenty of room for the classic way of eating.

Eating could not get more classic than a meal at The Ritz, in the fabulous St James area of Piccadilly in London. Like stepping back in time, the place probably hasn’t changed since it was created in 1906 and is today considered one of the most prestigious hotels in the world.

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I felt like royalty as we were guided into the restaurant. Our corner table overlooked the room and it was hard not to gawp at other diners to see ‘who is who.’ We enjoyed exquisite amuse-bouche and eight blindingly delicious courses, accompanied by the sommelier’s choice of wines.

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It was thrilling to see Tom Scade, sous chef, stride through the restaurant to greet Martin. In his tall chef’s hat and long white apron, Tom invited us into the kitchens for a tour. Martin and Tom go way back, Tom trained with Martin and they have worked together at several fine establishments.

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It was wonderful to see the connection revived on their home turf, a kitchen – the working environment that has bonded them over the years. The Ritz, when fully staffed has a brigade of 78 chefs and to see the team in action is quite a sight and privilege.

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Stars – whether Michelin for Martin or book ratings for my novels are an honour and we both agree that they give proof to your trade but they can also be the monkey on your back. These days, Martin is happy to go with the changes and moving abroad and setting up a new business has been a big challenge. For me, after our catch up I feel inspired to write a Boomerville book based in Bangkok, now that would be a challenge and one that I think my boomer characters would love.

When is the next flight? See you all in Bangkok!

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THE BEST BOMERVILLE HOTEL – OUT NOW!

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Beach time in Britain

Britain is basking in the hottest summer for years. Heavy weekend traffic winds to the coast and an early start gets ahead of the queues, where a day out at the beach beckons. Gulls squawk as they wait for the picnics to commence, swooping down on scraps of discarded bread from mum’s bacon butties, prepared as dawn rose and sleepy kids were lifted out of their warm beds.

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Wales. The destination for childhood holidays and now a regular pilgrimage as an adult, with family in tow. Colour dots the long beach as stones are pounded on wooden poles into windbreaks braced like soldiers against sudden gusts. Blobs of canvas spring up and with grandparents installed in tepee like structures, children race to the shore, buckets in hand.

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The beach café is buzzing. Staff in fraying aprons speed around the kitchen delivering plate after plate to hungry diners. Sausage, fish, scampi, chicken – fried food piled high, moments away from being drenched in vinegar, salt and sauce smeared in dark pulsating veins over fleshy mounds of fat, tasty chips. An ice cream van appears, a tuneful arrival summoning bathers and beach walkers to crisp cornets, dripping with frozen vanilla and milk chocolate Flakes. Give the dog a cone! A sign on the van announces, Frozzie Doggie for the Coolest Canine!

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The sun is hot as the tide races in. A quad bike hurtles noisily over the estuary, the modern-day lifeguard warning families to head back to the safety of the shore. A woman, large and perspiring begins to shout. A man, silent and sullen leads a dog away from her squabbling and wanders across bumpy pebbles, gaining distance from the bickering he’s heard a thousand times before. She buys an ice cream, the melting mass eaten in silence as she glares out to sea.

A ball thwacks against a bat as a cricket game starts up. Children laugh and scream, egging each other on under the glare of the delicious summer sun. Adults light a barbeque, sausages sizzle and smoke trails through the heat haze as burgers in soft soggy buns are handed out.

Beaches of Britain. No finer place on a sunny day.

Novels by Caroline James
Novels by Caroline James

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Bring on the Boomers…

Mid-life crisis? I’m all for writing about mid-lifers embracing life and having fun and have enjoyed some interesting conversations recently on a couple of radio shows that I was asked to appear on. The general opinion seemed to come across is that the baby boomer generation is privileged and possibly the most affluent sector of our society.  I don’t think that is necessarily the case. Here’s my take on that theory:

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Baby Boomer Me

Baby boomers are people born during the post WWII baby boom and their current ages are 50-72. I’m a baby boomer and we are supposed to be the wealthiest, most active and physically fit generation in history, all currently reaping the benefits of a good lifestyle that peak levels of income bring. Baby boomers are said to be the luckiest generation having benefitted from free education, a buoyant job market and inherited property windfalls amongst other advantages.

But are they all so lucky? Alcohol studies state that baby boomers, who grew up with more liberal attitudes to alcohol, are ruining their health with heavy home drinking and with the current financial uncertainties and pension crisis, many boomers fear for their future and find themselves working way beyond their estimated pension age. Western culture suggests that we become invisible to the younger generation as we get older. I was also surprised to learn that one in three people over the age of 50 now live on their own in the UK.

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Middle agers are susceptible, especially women who feel they are no longer attractive nor have the confidence of their youth. When researching for The Best Boomerville Hotel, I discovered how some women (and men) at this time of life have been financially conned. My findings were shocking, for example, many readers will remember the sad case of Helen Field, a celebrated author, who was murdered by her fiancé for his financial gain.

None of this represents the picture that many baby boomers expected to paint in their middle years and beyond.

For me, growing older has never been more fun. I believe that we are able to be the best that we can at every stage of our life and that ageing means being comfortable in your own skin. Coming out of your comfort zone is daunting. Doing it at this time of life is doubly hard but I have found that stepping out of your day to day and testing new waters generates the energy to recharge your creative batteries.

With this in mind, I wanted to write a novel that is uplifting for older and younger readers alike and to show that life can be wonderful as you age. Fictionally, if my characters can dodge the conmen, the daunting media hype and face the ageing process with enthusiasm, they can embrace it. I hope that the personalities in my new novel The Best Boomerville Hotel reflect these thoughts and that the courses and sometimes crazy experiences that I put them through will encourage readers to  embrace their own life, at whatever age. Personally, I think baby boomers can most certainly boom!

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 THE BEST BOOMERVILLE HOTEL

AVAILABLE NOW ON ALL E-READER PLATFORMS

PAPERBACK & AUDIBLE PUBLISHING 6TH NOVEMBER 2018

 

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A Recipe For Disaster, Interview with Author & TV Producer, Stephen Phelps

A Recipe for Disaster

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“Cooking up a Big Italian Idea!”

 

“A cookbook & travelogue companion to Cookucina, a TV series .”

www.cookucina.com 

The blurb also tells me that this book and accompanying cookery series is an, “Entertaining journey of an Englishman struggling with the ups and downs of living in rural Italy.”

I was hesitant to read something with a title that suggests a gloomy outcome but having spent time in the area of Italy so lovingly described, I was curious and decided to plough on. I am so pleased that I did.

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Stephen Phelps gave up a successful career in television, to make a TV cookery series in Tuscany, a region of Italy that he had come to love. His partner, Tam, can’t cook but inspired by neighbour Lia, a great cook, he is persuaded to embark on a six-part series. The book that followed and the series, A Recipe For Disaster outlines their many encounters with the real Italy – a world away from the picture-book ideal of summer holidays in Tuscany. I was keen to throw some questions to Stephen and learn about his experience…

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Stephen Phelps

Stephen, welcome to my blog. I adored your book but the title of your book seems an ominous premonition of things to come, did you chose the title before or after filming and writing and why?

I chose the title after making the series and just before completing the book. It was originally to be called MY BIG ITALIAN IDEA, and I think you can still find traces of that in the text. It starts for instance with the notion that our neighbour Lia was trying to sell us on a “Big Idea.”

Trailer for Cookucina – https://youtu.be/rh_wHv1o1Lg

Other than the 30-degree heat in August what was the most difficult thing you experienced during filming?

That’s easy, the lack of a fully-trained and properly equipped support crew. As exemplified by the problems we faced when we came to record the sound during filming in the tight  confines of the kitchen. Here’s a clip from the book about that particular problem:

Now here’s something else you can’t get in a small country town in Italy at a moment’s notice – a boom. Professional sound recordists use a specially designed telescopic arm that allows them to get their microphone into the best possible position without getting in the shot. Sometimes they can be twelve or fifteen feet away and still get a microphone close enough to pick up a whisper. And somehow, by magic, they seem to know just exactly how close they can get without their fluffy grey windsock peeking into shot. … We didn’t have a windsock (of course), nor did we have a “specially designed telescopic arm”. So we had to improvise. Fifteen minutes later we were ready. The arc lights were switched on and I swung my “boom” into position. The microphone was now attached to the end of a broom handle with a red and white striped towel wrapped around it to act as a windsock. This was the Dunkirk spirit in action.

 What is Tam’s favourite recipe and why?

Her favourite recipe from the series is the Simple Onion Soup, because a) it’s the one she could really cook on her own, and b) it’s Simple!  But there’s one dish that I cook occasionally that she absolutely loves – chicken breasts wrapped in pancetta, drizzled with balsamic vinegar (the real, expensive, stuff) and honey, then baked in the oven for 20 minutes. Always guarantees me a compliment about my cooking.

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I tried the Simple Onion Soup recipe and it is absolutely delicious! But moving on, would you recommend self-financing to other would-be film-makers?

Not unless they can’t avoid it. The pros are many. You are your own boss, and you can decide exactly what you want to do. If you get money from a broadcaster they will Inevitably be very prescriptive about how they want the series made. There’s more good news in that you hang on to all the rights to the show. But the bad news is that you have to find the way to get it out into the marketplace and then you have to do all the marketing yourself. Having said that, there are mechanisms like Quiver Digital now available for getting self-financed programme out there. Make no mistake though, filming the series is the easy bit!

Was it difficult to stick to budget and why?

In truth we had no actual budget. We just started, paying for things as and when they came up. Then, as it became apparent that we were actually going to get the material for a proper series, we began to encounter real outside costs like the editing of the series. And that’s when we had to be very sure that we were going to get something saleable at the end of it – otherwise it would have been money down the drain.

Have you any advice to would-be, self-financing film-makers?

Don’t do it! Unless and until you cannot find a proper outlet for the kind of work you really want to do. And be very sure that you have a clear marketing strategy in place before you start on this road.

What was the best bit about making a cookery series other than tasting the delicious recipes?

Travelling around and meeting the local farmers, the people who make the cheese and salami and so on.

What is the reaction of your friends and neighbours in Le Marche by this project?

Very positive. So far. After the recent earthquakes the region needs a boost to its tourism prospects and I think they see this as very helpful in that respect. Most of the neighbours don’t speak any English though – so I could be saying anything about them. But they trust me, thank goodness!

Will you make more episodes and if so, what would the content be?

Yes, but only if this series really takes off and delivers some financial return. We shot this first series in high summer, and we always had a vague plan to do a series for each of the four seasons. The seasons here are markedly different, and so is the food that gets eaten. Chestnuts are really plentiful and delicious right now for instance.

Do you think online viewing with content by independents is here to stay and a good way to market a series? Please explain your thoughts.

I would like to think so. But whether it will be in the form of “conventional” series like COOKUCINA or through much shorter clips of the sort that populate YouTube is another question. We did think for a while of producing a series of Cookucina shorts for YouTube – but maybe that is for another day. The real issue is where does the money come from. Traditional TV costs a great deal of money to make (often upwards of $50,000 an hour). It’s by no means clear what future, online, financial model will generate the funds to support those kind of production values. It’s what we have tried to do with Cookucina, but so far we are well out of pocket. The good news, though, is that it can stay on sale for ever, and with the right promotion maybe its time will come!

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Your writing is very eloquent and makes great reading. (Thank you for that, Caroline!) Did you do an MA in creative writing to assist in script writing or have you found it has helped in other areas?

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I thought I was going to make a living as a TV dramatist, but in fact I have written a lot of radio drama for the BBC, but no TV. I have three full-length screenplays waiting to be discovered, and I do have to say that the scriptwriting training taught me a lot about how to structure when I sat down to write my first book.

What’s next for Stephen Phelps?

No idea! I am a great one for just picking up the next thing that comes along and running with it. Having said that, I have just started on a  rather difficult novel (my first). I’d like to think I have a good novel in me – but then don’t we all?

Thanks for joining me on my blog and good luck with your venture.

Download: A Recipe For Disaster

You can contact Stephen on the links below:

Stephen Phelps – Social Media Links 

Twitter                   @StephenP_Writer

Faceboook           https://www.facebook.com/stanley.tinker

Instagram              stephenp_writer

Medium                https://medium.com/@stephenphelps

Web                         www.cookucina.com

Trailer for Cookucina – https://youtu.be/rh_wHv1o1Lg

Purchase links:

iBooks                     http://bit.ly/iRecDis

Kindle                     http://bit.ly/KdleRecipe

Paperback             http://bit.ly/RecDis

Goodreads            http://bit.ly/GoodRec

Smashwords        http://bit.ly/SmaRec

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