Her beautiful but leaky old house is in need of total restoration, then her relationship with lawyer Todd collapses and he moves out. As the owner of a struggling art gallery she can't possibly manage the mortgage alone, so she is forced to do the one thing she never imagined she would: she advertises for lodgers.And so Francesca finds that her house has become a whole new world - and as things begin to turn around, she realises that her accidental tenants might become the most important people in her life. Over their year together, the house at 44 Charles Street fills with laughter, hope and heartbreak and Francesca discovers that she might be able to open her heart again after all...MaliceOn the night of her mother's funeral, Grace Adams is attacked. A young woman with secrets too horrible to tell, Grace will not reveal the truth about what happened. After a lifetime of being a victim, she must now pay the price for other people's sins.From a small town in Illinois to the depths of a women's prison; from a Chicago modelling agency to a challenging career in New York, Grace carries the past with her wherever she goes. When Grace meets Charles Mackenzie, she finds a man who wants nothing from her - except to heal her and to give her the family she so desperately wants. But with happiness finally within her grasp, Grace is at her most vulnerable - in danger of losing everything to an enemy from her past, an enemy bent on malice...

    This dish is not obligatory; recollect that it is but aculinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like theLaodiceans. You know what St. John said about them, and you would besorry to think of your soup sharing the fate which he describes with suchsaintly verve. Be sure that your soup has a good foundation, and avoidthe Italian method of making _consommé_, which is to put a pot ofwater on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh, yetonly too many cooks think, during the week-end, that fish is like themanna of the Hebrews, which was imbued with Sabbatarian principles thatkept it fresh from Saturday to Monday. I implore of you to thinkdifferently about fish. It is a most nourishing and strengthening food--other qualities it has, too, if one must believe the anecdote of theSultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water, let it not boil but merelysimmer; let the pot just whisper agreeably of a good dish to come. Do youknow what an English tourist said, looking into a Moorish cooking-pot?"What have you got there? Mutton and rice?" "For the moment, Sidi, it ismutton and rice," said the Moorish cook; "but in two hours, inshallah,when the garlic has kissed the pot, it will be the most deliciouscomforter from Mecca to Casa Blanca." Simmer and season, then, yourmeats, and let the onion (if not garlic) just kiss the pot, even if youallow no further intimacy between them. Use bay-leaves, spices, herbs ofall sorts, vinegar, cloves; and never forget pepper and salt.Game is like Love, the best appreciated when it begins to go. Onlyexperience will teach you, on blowing up the breast feathers of apheasant, whether it ought to be cooked to-day or to-morrow. Men, as arule, are very particular about the dressing of game, though they may notall be able to tell, like the Frenchman, upon which of her legs apartridge was in the habit of sitting. Game should be underdone ratherthan well done; it should never be without well-buttered toast underneathit to collect the gravy, and the knife to carve it with should be very,very sharp.VEGETABLES: Nearly all these are at their best (like brunettes) justbefore they are fully matured. So says a great authority, and no doubt heis thinking of young peas and beans, lettuces and asparagus. Try to dresssuch things as potatoes, parsnips, cabbages, carrots, in other ways thansimply boiled in water, for the water often removes the flavor and leavesthe fiber. Do not let your vegetable-dishes remind your guests ofFroissart's account of Scotchmen's food, which was "rubbed in a littlewater."