Scottish Ladies and Lords and a Raspberry Bomb #regencyromance #easydessert

Happy Easter weekend! This week’s guest is Cathleen Ross with her new book An Unsuitable Lady for a Lord

Title: An Unsuitable Lady for a Lord

Series: Scottish Lords and Ladies Series

Author: Cathleen Ross

Publisher: Entangled Publishing

Release date: 13 April 2020

Genre: Regency

Pages: 192  52,000 words

Lord Aaron Lyle has one hell of a choice: a bankrupt dukedom, or marriage to some simpering society miss so his spendthrift father can get his hands on her huge dowry. He won’t do it. He has a reputation to maintain, and besides, he’d rather run naked through the streets of London than marry anyone at all. Surely, there must be a third option.

Then Lady Crystal Wilding walks into his life, a bluestocking, full of subversive thoughts, who hates the notion of marriage even more than he does. He is intrigued…and suddenly he has an idea. He invites the totally unsuitable lady home on the pretext of presenting her as a possible match…but in truth, Aaron has something far more pleasurable in mind. For her part, Lady Crystal has her own reasons for going along with his harebrained scheme. 

Imagine their shock when his highly proper family loves her and starts planning the wedding. Good lord. Now what?

Excerpt: (Heat Rating) Medium

Buy Links:

Meet Cathleen

Cathleen Ross is a quirky writer who lives on Sydney Harbor with her husband, daughter and very loved dog, Denzel. As an English teacher and editor, she has always surrounded herself with books. When she’s not giving psychic predictions for her family and friends, she’s writing romances where her heroines always get their man. She’s a multi-award-winning author who regularly hits the Amazon best-seller lists.

You can find Cathleen here on

I thought I’d share a really simple dessert recipe that is failsafe and everyone loves.


Vanilla ice-cream

Raspberry sorbet

A packet of meringue

Frozen Raspberries


Take a rounded bowl you can put in the freezer. Pack the frozen raspberries around the sides. Once you have done that scoop out vanilla ice-cream and intersperse the scoops with the raspberry ice-cream, crumple up the meringue as you go along until the bowl is full. Put in freezer for two hours.

Turn out bowl on to a flat plate. Decorate with fresh berries around the edges if you wish.

If you don’t have much time, this recipe is the BOMB!

Best Cathleen Ross

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