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2024

2023 n/a

2022

2021

2020

2019

2018

BLOG ARCHIVES (off-site):

2017

2016

2015

 

 

For blog entries posted between 2011-2017, visit Deidre's previous blog at Blogspot.

Sorrow Unleashed

I've been lax in making blog entries for the past few months, mainly because I've been writing and pulling together Limb of Iniquity. Because the book is the last part of the Collective Obsessions Saga, I'm being very methodical to tie-up loose ends and providing final resolutions to all of the main characters. At this point, I predict I'll be finished with Limb of Iniquity by summertime in 2025.

 

In the meantime, Hearts in Sorrow (prequel to the Collective Obsessions Saga) was released by Club Lighthouse Publishing today. The book is available at Amazon (Kindle and paperback), and at the Club Lighthouse Publishing website (multiple formats). It is also available as a paperback at Barnes & Noble.

 

Thanks to Terrie and James at Club Lighthouse Publishing for the book cover, which I love. The photo below depicts the back cover, spine and front cover of the book. (Click on the image to view larger size in a new window).

Nine down, one to go!

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Posted by Deidre Dalton on Wednesday, 18th December 2024

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Deidre Dalton is author of the 8-part Collective Obsessions Saga, which chronicles the extraordinary loves and intricate obsessions between two families sweeping a span of more than 140 years, all set against the backdrop of a Gothic seaside mansion in Maine. She is also author of the Bloodline Trilogy, which follows the uniquely magical yet ominous journey of three women through time.

Deidre also writes under her real name of Deborah O'Toole, and the culinary pseudonym of Shenanchie O'Toole.

As Deborah O'Toole,  she is author of the fiction novels Celtic Remnants, Glinhaven, In the Shadow of the King, 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 thirteen cookbooks, along with various Food Articles and more than 40 titles in the Food Fare Culinary Collection. 

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