Desire and Deception
By Sahara Roberts
Tagline: On the thin line between life and death lies…
Book Synopsis: Tessa Marshal has fulfilled her long awaited dream of homeownership. She celebrates by taking a vacation with a friend but gets more than she bargained for when her adventure becomes a terrifying ordeal.
Deep cover agent Kristopher “Kris” Harmon has spent years climbing the ranks within the Mexican cartel. He walks a tight line between vicious drug runners with agendas of their own and working with the cartel leaders he’s trying to organize. Any distraction could prove fatal for him—and for the hundreds of undercover law enforcement officers his own cover protects.
Their worlds collide when Tessa is mistaken for a drug mule and taken captive. As time runs out for both of them, Tessa has to reach beyond her fears and trust a stranger while Kris must choose between his lifelong ambitions and saving Tessa’s life. If they want to survive, both must trust that there is more to the other than what meets the eye.
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Author Bio: Sahara Roberts caught the writing bug early in life. She enjoys writing Romantic Suspense and Contemporary Romance. Her days are filled with international trade issues (the legal kind) and her evenings writing steamy romance. When she’s not at her usual hangout, Savvy Authors, she enjoys socializing on Facebook, Twitter, Goodreads, Google+, Pinterest and her website, or watching Castle, NCIS, Supernatural, and The Walking Dead (Following Daryl).
Sahara lives in South Texas with her husband and two very spoiled cats. She enjoys cooking, baking, and cake decorating, but she would certainly prefer to have someone else do the dishes.
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Some of the wonderful foods that were eaten during the writing of this book:
Hi, my name is Tessa Marshal. We met not so long ago on the pages of Desire and Deception. I hear some people out there aren’t familiar with Mexican food. You don’t know what you’re missing! Here’s a few of the dishes I enjoyed while I was in Monterrey, Nuevo Leon. Hopefully you can find a good Mexican restaurant in your area so you can have a taste.
Huachinango a la Veracruzana – Veracruz style red snapper
Yes, I’m still practicing how to say this in Spanish because it was so good. The red snapper is prepared with onion, tomato, capers, and green olives. I’m so glad Monica suggested that seafood restaurant by the hotel.
Chef was such a flirt…not that I should be saying that where Kris could read it.
I’ll be honest, these tacos are pork carnitas, but they’re the closest I could come to what I had. Every time I fix fajita tacos for a picture we end up eating them before I can think to pull out a phone or a camera.
Pan dulce – Sweet bread
Mexican style sweet bread isn’t really sweet. I found I liked the conchas Kris brought, especially when I had them with hot coffee. Though I’m still trying to decide which flavor I like best.
Pan Dulcè (Sweet Bread)
Coctel de camaron – Shrimp cocktail
Now this is a very different way of having shrimp cocktail. In Texas we dip shrimp in sauce. But after trying this tangy version, there’s no going Chicharones
I saw Cruz out in the yard with one of these huge pork skins. I didn’t know they came in a jumbo size.