Welcome to Kimber’s World

First edition

I’m excited to send out my first newsletter. If you are reading it, this means you like my writing or have a masochistic streak. Either is okay. My hope is you get to know me.

In case you missed the exciting news, Smoke Screen, Book 2 of the Blue Trilogy, released today. I plan for the last installment, Dead Heat, for release in mid-February 2021. If you want to be in the ARC group, message me on Facebook, there’s a questionnaire to fill out.

Why shouldn’t you unsubscribe or put me in the SPAM file? 

  • Samples of work in progress, WIP, through the newsletters, but I’ll create a secret page for followers to see the tale in one place.
  • Bonus content. Fans of The Confessional are demanding an epilogue. There are chapters I had to cut and will add them to my website by December.
  • Insights into this writer’s mind. What influenced me to write a particular book, and what was my process?
  • Share a family recipe, a travel article based on my own experience, or tell you about a book or show I like.

Current WIP

I’m so stoked about a novel in the works for later next year. Here are five things about the Work in Progress besides the fact it has no title.

  • Genre: Historical romantic suspense and the trope, enemies to lovers
  • The character (s) journey to America
  • It’s dark, tragic, and violent, including human trafficking, and a heavy dose of misogyny because those were the times.
  • Have a HEA or at least an HFN.
  • A standalone novel

The inspiration for this book came to me while working on our Ancestry family tree. Documents were supporting the folklore passed from one generation to the next by word of mouth. The photos of the faces touched my heart, and the pull of their story so strong, I haven’t stopped thinking about them. I recognized terror in their eyes when there should have been innocence and happiness. 

This month’s RECIPE is Quick and easy, navy bean soup.

As a foodie, I would like to leave you with a soup recipe. It’s a go-to cold-weather favorite. It takes less than an hour to make from start to finish­­.

About this past year, I never wish to relive it again. If you can spare a moment, please tell me a little about yourself.

All the best,



2 Cans of navy beans

I quart of chicken stock, your choice of brand. But I always get organic stock or keep my own stock in the freezer.

1 package of sliced, peeled carrots

2 bay leaves

2 tablespoons of olive oil for sautéing the onions

Pre-chopped onions and/or chopped celery

Black pepper and salt to taste.

I have everything handy before starting to cook.

  1.  Add olive oil to the stockpot and ook the onion over medium heat, until translucent or slightly caramelized.
  2.  Add beans––I drain the juice out of the can and sometimes rinse them in the colander before putting them in the pot.
  3. Add the rest of the ingredients and cook over medium heat until carrots are fork-tender
  4. I use the ham to flavor the soup, then take out the slice and give it to the dog.
  5. To make the soup heartier, I add a serving of cooked pasta to my bowl of soup.


any additional beans

chopped spinach or kale

¼” of deli ham (diced or whole)

short tube-like pasta like elbow macaroni or ditalini

top with grated parmesan

fried onion rings, i.e. Durkees

crisp diced bacon, lardon, or pancetta