I’m pleased to announce that the third title in The Immortals series, The Broken Angel, is out. Slightly later than my planned release date, but finally available wherever books are sold. I worked on this story throughout the summer and I had to rewrite the whole ending because I felt there was something missing. But the comments from my ARC’s reviewers so far are overwhelmingly positive, so I guess that waiting to release was the right call.
Just a few snippets from the reviews left so far on Goodreads for Samuel’s story:
“Monica La Porta you deserve a standing ovation for The Broken Angel. Your writing is brilliant and soul consuming…” S.I.
“Amazing! I really admire Monica La Porta for creating books such as this one. It is a Paranormal but she managed to include sensitive topics that were very common in our society such as marital abuse, rape and abuse of power.” R.
“I recommend it for everyone especially those of you that love paranormal. As for my rating of this outstanding book, I give it a rating of 25 out of 5 stars.” D.S.
“In my review of The Immortal Greek, I asked myself if Monica La Porta could pull the rabbit out of the hat again. I was convinced she would….She has not let me down…” L.C.
“Utterly fantastic story! I absolutely loved Samuel’s and Martina’s story. I couldn’t put this book down. It held me captivated from page one.” A.M.
And this is one of the promo images I created for The Broken Angel’s release.
Lately, I’ve been busy working on The Immortals series and trying to keep up with writing/editing/marketing/creating covers and a Facebook page is becoming increasingly harder. But I miss writing nonsensical posts for my blog. Here is home.
So, to celebrate the return of the prodigal daughter, here is my version of a classic Italian recipe. Because Winter is coming, and I crave hearty dishes when I’m about to hibernate in my writing cave. Plus, it’s super easy to make when it’s Nanowrimo time. My project’s title is The Immortal Christmas, in case you were wondering…
1 can of black beans
1 package of pork belly (I buy the one from Trader Joes’, and I slice it in big chunks)
2 cups of cherry tomatoes chopped in half
1 small onion finely sliced
1 tooth of garlic finely chopped as well
Hot pepper (if you like)
Extra virgin olive oil
Half package of pasta (big, chunky type of pasta works better for this recipe, but I also use penne and rigatoni)
How to prepare Pasta & Fagioli:
Sautee the onion and garlic in two tablespoon of evoo, when they are golden add the chopped tomatoes and the chunks of pork belly. Let them cook for ten/fifteen minutes at a low temperature. Meanwhile, cook the pasta al dente. Actually, cook it for a minute less than suggested. Add the beans to the sauce and let them cook for ten minutes. Combine the pasta with the pork and beans, and, at the very end, add two tablespoon of evoo. Sprinkle with cayenne pepper or hot pepper if you like.