Southern Deviled Egg #Recipe—Just in Time for #Easter



6 eggs



Salt & Pepper


1. Boil eggs in with with a dash of salt 15-20 minutes.

2. Let eggs cool. Crack and peel eggs.

3. Slice eggs in half lengthwise.

4. Scoop out yolk onto plate and mash with a fork till lumps are out and yolks are blended.

5. Add salt and pepper to taste. Add mayo (1/3 cup???) I add till it “looks right”.

6. Add mustard ( 1 Tbsp????) You know what I’m going to say here, right? This is how I was taught to cook by the best Southern cooks I know.

Until reaching desired color and texture.

7. Spoon into egg whites.

Yield: 12 eggs


Southerners eat this at all social gatherings year-round. It’s about as de rigueur as sweet tea.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit


#Southern Night Blossoms in a #WhiteGarden

During a Southern evening, the temperatures cool and garden fragrances become heady.

In planning your Southern garden, think about the almost glow-in-the-dark visual beauty of a white garden.

Here’s are some photos which inspired Laura’s Raleigh garden in Vines of Entanglement.


Cooling Effect of a White Garden


Enjoy a Southern evening


The splendor of a white garden









No Southern white garden is complete without the perfume of  gardenias.

For more photos, visit


The intoxicating fragrance of the night-blooming jasmine


Blossoms open only at night—my favorite—the old-fashioned moon vine.

Southern Pecan Pie #Recipe

images23Foolproof Pie Crust—Ingredients:

•4 cups all-purpose flour

•1 3/4 cups vegetable shortening

•1 Tbsp sugar

•2 tsp salt

•1 Tbsp vinegar

•1 egg

•1/2 cup water


1. With a fork, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork till all ingredients are moistened.

2. Mold dough into a ball. Chill at least 15 minutes before rolling into desired shape. Dough can be left in the refrigerator up to 3 days or frozen until ready to use. Divide into 4 dough balls.

3. Roll out one ball for crust of pecan pie.

Pecan Pie—Ingredients:

•1/2 cup melted butter

•1 cup sugar

•1 cup light corn syrup

•4 eggs, beaten

•1 tsp vanilla extract

•1/4 tsp salt

•9-inch unbaked pastry shell

•1 cup pecan halves


1. Spray medium-sized cooking pot with cooking spray. Combine butter, sugar, and corn syrup in pot.

2. Cook on low heat; be sure sugar dissolves. Stir constantly.

3. Cool mixture slightly. Add eggs, vanilla, and salt. Mix well.

4. Pour into pie shell and top with pecan halves. Bake 325 degrees for 50-55 minutes.

5. Serve warm or cold. Many Southerners top with whipped cream or ice cream.

Yield: 1 pie

For more recipes and behind-the-scene photos from Beneath a Navajo Moon, visit

Storybook Tudor Homes from #VinesofEntanglement


Storybook Tudor

Love these 1920-style homes so much I created one for main character, Laura Bowen Mabry, in my latest romantic suspense novel set in Raleigh, NC.

Here are some homes which inspired Laura’s—


1920s Cozy


Half-Timbered Stucco and Gorgeous

My absolute favorite—Sleeping Beauty must live here


Dreamy Romantic

What’s your favorite house architectural style?

For more photos from Vines of Entanglement, visit