The primal call of Mate Claim sparks a battle among the three species of shifters—Wylfen, Feral, & Rogue—and has for generations. These violent feuds incite hunts by humankind, driving shifters near extinction. To protect their people the aristocratic Wylfen ban the practice of Mate Claim. When a Rogue alpha claims a Wylfen female, the mated pair forms a coalition with a Feral male. An alliance is created: Prymal, a new species & pack born of Rogue, Wylfen, & Feral. And war begins…
Brut Jurango’s pack is one of butt-ugly misfits, and he’s devoted to each and every member. When his mate and his entire pack are’s slaughtered, he lives for one sole purpose–revenge. Brut’s a mixed breed, wolf, panther, and human. He had a mate, and shifters are supposed to have only one in a lifetime. So why can’t he resist Sidonie Walker’s call? Or is this just one more lie proliferated by the Wylfen?
This excerpt actually takes place in the first book in the series, Prymal Lust. This is when Brut and Sidonie first meet while Tania, the heroine, is auditioning to become the chef for the tapas bar, The Grape Escape, which Sidonie owns.
“They’re here.” Bandit stalked to her side. “Take a deep breath, darlin’. Now, smile. Your tasting menu’s delicious, eclectic, and a complete winner. If this idiot can’t recognize you’re a five star chef, then he doesn’t deserve you.”
Tania shot him a grateful glance. “I can’t thank you enough.”
She swept a glance around the other Prymal members. “All of you. I couldn’t have finished all this without you. I owe you each and every one of you. Big time.”
“Did we tell you our newly adopted motto? All for one and one for all.” The Kydd smiled at her.
Jurango studied the ceiling for a brief second and shook his head.
The back door eased open.
“That’s quite the tale, Sidonie.” Axe’s deep voice resonated through the kitchen.
Tania held her breath, her gaze glued to the widening space between the door and the kitchen wall. She blinked. Knuckled her eyes and re-focused.
A walking sex bomb pranced into the room.
The curvaceous woman had to be no more than five feet, but the six inch stilettos she wore thrust an alluring décolletage forward, and gave her the illusion of height.
She shot Axe what could only be described as a come-f**k-me, sex-kitten smile. “Querido call me Sid. Everyone does. Hmmm, this kitchen smells so delish, I’m about to have a foodie-orgasm.”
Tania bit her tongue. Fisted her hands. She had just so lost the job of chef at The Grape Escape. If ‘Sid’ so much as touched Axe the woman would have two black eyes and be thrown down the deck stairs.
Wild strawberry blonde curls danced around tanned, muscle-defined bare shoulders when Sid did a half pirouette. Her piercing blue eyes honed onto Jurango, slouched in his usual corner between the fridge and the counter. She waved slender fingers with oval-shaped lilac-painted nails. Her focus never wavered from Jurango. “Introduce me, Axe.”
Tania worked her jaw when the sleaze planted one hand on her hip and assumed a perfect red-carpet-pose.
Eva sidled closer to Tania. “What the heck is she not wearing?”
‘Sid’ almost wore a jeans skirt, a mauve spaghetti-strapped tank top with a short unzipped denim jacket. The pastel purple tank should’ve clashed with her hair, but instead somehow made her perfect ringlet curls glow. The skirt’s hem just, just brushed the apex of Sid’s shapely and toned thighs.
Tania barely managed to jerk her thoughts from murderous mayhem when Axe said, “Sid, this is my fiancée, Tania. Tania, meet Sidonie, the owner of The Grape Escape. Sid, in order, meet Eva, Jurango, The Kydd, Bandit, and Lycus.”
Tania spread her lips. Snarled, “Hello Sid. You’re late, Axe.”
Axe quirked a brow.
“Oh, dahling, don’t blame your hunky man. It was all my fault. I had to clean up a little ‘situation’ at the wine bar.” Sid beamed and ringed a finger around the tank’s neckline.
Not once had Sid looked Tania’s way.
The woman couldn’t haul her stare from Jurango’s scowling face. “Jurango, was it? Such an unusual name. Are you part of Tania’s cooking retinue?”
Jurango straightened. “No ma’am. I’m a simple ranch hand. With work to do. Later.”
Sid flinched as if struck physically. She recovered her aplomb in a millisecond and flashed a flawless, dimpled smile. Bright pink washed over her cheeks, but she firmed her chin, and traced Jurango’s rapid exit. Inspected the floor for a mere half a heartbeat. Took a deep inhale. “Not one for words, your Jurango.”
“Don’t take it personally, darlin’. He’s like that with everyone.” Bandit’s pleasant tone belied the anger glistening in his blue-black eyes.
Thumb hooked in a belt loop, the Kydd ambled over to Sidonie, and flashed her the smile that had won the retired UFC fighter turned actor a million followers on Facebook. He tipped his Stetson back to a rakish angle and drawled, “An absolute pleasure to meet you, sugah. The Grape Escape’s just become my favorite watering hole. I’ll round up my Hollywood buddies for the grand opening. Anything else you need, sugah, just whistle. I’ll get your cell from Tania later. Expect my call. It pains me to have to leave, but I’ve a prior commitment.”
Stunned, Tania couldn’t do anything but stare at The Kydd. She missed Sidonie’s reply to The Kydd’s declaration, and traced him as he strolled out the kitchen doorway.
Axe, looking prickle-pear cactus irritated, engaged Sidonie in a low conversation.
“Is it me, or did Kydd Kolton just announce Sidonie’s his newest f**k target?” Eva whispered.
Tania managed to retrieve her jaw from the floor. “Wow. I do believe that we just witnessed the formation of a sexual triangle inferno.”
“The static electricity in this room could fuel half of San Diego.” Eva did a mock-swipe of her forehead. “Whew.”
Hope you enjoyed!
Scottie’s Tamarind Ribs Recipe
Marinade
5lbs Baby Back ribs
Coarse ground salt and pepper- it really does make a difference if you freshly grind both
1 cup Ketchup
2 level tablespoons soya sauce
3 level tablespoons tamarind concentrate (you can get this at Asian groceries)
1 teaspoon freshly grated ginger
Four minced large garlic cloves (you can adjust this, I love garlic)
A dash of hot sauce, your favorite, to taste (I have one son who loves hot, one who can’t abide, so I always err on the light side)
Depending upon the company coming, I may add a dash of either peanut or sesame oil to taste. I have a friend who is allergic to peanuts– check with your guests. Seal the ribs and the marinade in a plastic bag and turn every 12 hours for 24 hours.
Preheat your oven to the lowest possible temperature, which is probably around 170. Seal the ribs in two layers of aluminum foil (we say al-oo-m-i-u-m, you say aloominum). Set the ribs on a non-stick pan and roast for around 8 hours.
Barbeque
Preheat the grill to the highest setting. Sear the ribs (they’re already cooked). Serve with lots of tamarind sauce (recipe follows).
Tamarind Sauce
1 lb raw tamarind pods, brittle outer coating removed (hah, you Trinis say — talk about spouting the obvious. Ahem, I do live in the US and lawsuits…need I say more?)
1 cup brown sugar — Demerara if you can find it
2 tablespoons vinegar
1 heaped teaspoon each of minced ginger, garlic, and thyme
1 cup dark unflavored rum
Salt and pepper to taste
Simmer the above ingredients until the mixture thickens (alternately, you can do this in a slow cooker overnight), drain, and serve with the ribs.
My side dishes to this are usually crusty toasted French bread and a potato/green bean/ bacon/ salad tossed with a blue cheese vinaigrette. The green beans are healthy, the potato is the starch, and, well, the blue cheese and the bacon are food for your soul. Of course, wine and beer just add to the gusto!
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