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About Deidre

Deidre Dalton is author of the Collective Obsessions Saga, which chronicles the extraordinary loves and intricate obsessions between two families sweeping a span of more than one-hundred-forty years, all set against the backdrop of a Gothic seaside mansion in Maine.

The nine-part family saga includes The Advent, Quixotic Crossings, The Twain Shall Meet, Enthrallment, The Keeper's Journal, Hearts Desires, The Twilight and Megan's Legacy. A ninth book in the saga, Limb of Iniquity, is tentatively scheduled for release in 2023-24.

For more, go to the Collective Obsessions official website.

Deidre is also author of the The Bloodline Trilogy, which follows the uniquely magical yet ominous journey of three women through time. Books in the trilogy include Bloodfrost, Bloodlust and Blood & Soul.


Deidre is a native of Greenwich, Connecticut, USA. She has also lived in San Francisco, Tucson, Reno and Spokane, among other American cities.

Her favorite authors and biggest writing influences include Evelyn Anthony, Elizabeth Byrd, James Clavell, Dorothy Daniels, Ken Follett, Marilyn Harris, Susan Kay, Stephen King, Norah Lofts, Mary M. Luke, Colleen McCullough, Marilyn Ross, Edward Rutherfurd, Bertrice Small, Barbara Taylor-Bradford, Leon Uris, Alison Weir and Kathleen Woodiwiss.

In her free time, Deidre loves to read, experiment with cooking and play computer games.

Deidre also writes under the literary pseudonyms Deborah O'Toole and Shenanchie O'Toole.

For more, visit Deidre's Blog or her pages at Facebook, Pinterest and Twitter.


Deidre Dalton (aka Deborah O'Toole)

Deidre also writes under the literary pseudonyms Deborah O'Toole and Shenanchie O'Toole.

As Deborah O'Toole, she is author of fiction novels Celtic Remnants, Glinhaven, Mind Sweeper and The Crypt Artist, along with the Short Tales Collection, Torn Bits & Pieces and Historical Essays.

As Shenanchie O'Toole, she writes for Food Fare. She is author and editor of twelve cookbooks, along with various Food Articles and more than forty titles in the Food Fare Culinary Collection.