The wonderful and Amazing Eve in the flesh! She is a Freakin Flower 🙂 I am not kidding when I say, I own ALL her books.. 
Ok, anyone who has been reading know, I love books and if you remember my bucket list for 2015 
There were 50 awesome amazing writers, the book signing was crazy and fun, the speed date event was so fun but way to fast! Romancing the Capital 2015 was a smashing success! 
Some of the fun .. and yes, I am now the proud owner of a cleavage bunny lol 
This was my outfit for the Friday night dress up event, another great photo with a Fab Writer.. S. E. Smith I have a great photo with Ashlyn Chase that I will add, we took it on her phone and she is still traveling but will share when I get it. 
And we all still know how to boogie! These photos not mine, as I am up dancing in them.. can you spot me in them.. 
Romancing The Capital
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Just another Day on the Farm 
Looks like you had a blast!
Callie, it was awesome and then some.. I
And a fun time was had by all!
I think that 98 percent had a total blast and as it was first time for a lot of folks, that 2 to 5 percent that found it overwhelming will not be back.. The rest, I swear ware lining up to buy tickets for next years event.. LOL
Wasn’t that a party?!
Love your green velvet: )
That is a LOT of swag!
(What’s a cleavage bunny?)
check again, will put it up
And, LOL, definitely lovin’ the cleavage bunny! :D:D:D
O Deb, Girl, what a party is right! Such a good time..
Had such a wonderful time partying with you. Can’t wait to do it again next year!
It was such a pleasure meeting you, and I look forward to seeing you next year as well! Pop in now and again and say Hi 🙂 on the blog if you would like to do so
Just found your blog, and I am all signed up for your blog and your facebook page!
It was great to share Saturday night’s dinner with you at RTC 2015! Looking forward to hearing more about historical cooking. This is the 16th century Scottish dish that I made while researching for my series — pork (or veal) flory “Also called Florentine pie, this dish has a story that traces its origins from Italy, through France, and into Scotland”. here’s the link — http://www.thetribeonline.com/2014/02/celebrating-600-and-1-years-of-scottish-cuisine-16th-century-cooking/