Hi! I’m Virginia McKevitt. I write fantasy novels focusing on adventure, mystery and romance with an element of magic intertwined. I’ve lived most of my life in the city of New Orleans whose very history is steeped in mystery and magic, along with a mix of religion and superstitions that have created a wealth of writing material for someone like me. Children’s fairy tales and imaginary friends were the building blocks that started this writer on a path to where she is today.
I have so much to be thankful for but I would not be at this place in my life today if not for some pretty remarkable influences that charted my path. The first is my sister Anna, who started the whole fairy tale business in the first place. The stories she would read to me were a ride that I never got off of. Alice in wonderland is still my favorite escape of all time.
From childhood, through the teen years then on to Anne Rice, and my first vampire love Lestat. Growing up and living in New Orleans, what can I say, it is the perfect place to hone the paranormal fantasy mind and this legendary woman and her Vampire Chronicles fueled my imagination.
I began to write, but was too self conscious to share my stories, so I wrote for me. Time passed, works were put away and life went on, until Hurricane Katrina. The curse to so many was a blessing in disguise for me, though at the time I didn’t think so. She blew into town, destroyed my business and my farm, then moved me north, to Alabama, then to the Georgia mountains.
That decision changed my life. A box in the top of a closet, an unfinished manuscript, and a whisper in my ear. Finish what you started. That story, started in my twenties, is what you are reading today.
Thank you to my hubby Jeff who is the poster child for unselfishness and encouragement. I love you. To my family and friends who also encouraged me to take up the sword and do what I love, to write. A special thanks to the girls who help me take care of business; Lisa, Kathie, Theresa, and Gini, but most of all I want to thank the readers for turning the pages, falling in love and wanting more. To you I am forever grateful.
Finish what I started? I’ve only just begun.
Book one of my series, Fracture The Secret Enemy Saga was released in March of 2012, followed by book two, The Hunted in December of the same year. Book three, Secrets was released early summer of 2014. Fracture The Secret Enemy Saga was nominated for the 2012 RONE Awards for Best Paranormal Fantasy of 2012.
Ind'tale Magazine wrote; Virginia McKevitt writes a great sci-fi mystery thriller! She develops an enticing, believable plot, and uses each character to contribute to the story line that both intrigues and enthralls...leaves readers yearning for more.
Also in the works are three additional novels that are scheduled to be released in 2016:
Fracture The Secret Enemy Saga
book four Destiny
Wendy Woo and the Dragon Eggs (a tween novel)
Blood and Roses, a vampire novel
Aiden’s War, a shapeshifter thriller
Dixie Rampage, a supernatural assassin
Sign up for my newsletter (your e-mail will never be shared by me) to enter my exclusive contests for newsletter subscribers! I’ll also keep you up to date with giveaways, pre-orders, new releases, and other exciting events. Once you submit your information, be sure to check your email for confirmation. Please add "email@example.com” to your contacts, and if you don’t see the confirmation in your inbox, please check your spam/junk folders. Thank you! ~V!
Do you like southern cooking? I've decided to add something extra to my page~some of my favorite recipes. Some I learned from my mom (the bestest), others from mom-in-law (a wonderful woman and great cook), and some I learned along the way to being Southern Made
Red Beans and Rice
Red beans and rice is a southern and Creole staple, especially in New Orleans. One of the best Louisiana dishes, it is truly Southern Made. Growing up in the south mamas cooked a batch of red beans on Monday, every Monday, also known as laundry day. Red beans simmered in a pot along with a hamhock while clothes were washed and hung on the line to dry. That day is long gone for most of us in the south but red beans on Monday is still a tradition in most of our homes.
The following recipe will feed about 6 people or 4 hearty appetites
1 pound dried red beans (small red or kidney)preferably Camellia
½ pound slice bacon
1 pound smoked sausage, sliced
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
2 - 3 cloves garlic, minced
1 large smoked ham hock
2 - 3 bay leaves
1 teaspoon cajun seasoning, such as Tony Chachere's
1 teaspoon Tabasco sauce (optional)
salt and freshly ground black pepper, to taste
Cooked white rice, for serving
This is importantPick through the beans, discarding any debris and beans that are shriveled or broken, and rinse in cold water. Some say cover the beans with 3 inches of water and set aside at room temperature for 6 - 8 hours and then drain and rinse. You do not have to do this if you cook on a low fire (will take a bit longer to cook but will come out the same).
Cook bacon on a medium-high heat in a large heavy pot or Dutch oven until crispy, then remove bacon and set aside. Add the sausage and cook until it starts to brown, about 5 - 7 minutes. Remove the sausage and set it aside. Lower heat to medium low. Add the onions, peppers, garlic and celery and cook until soft, about 5 - 7 minutes.
Pour 6 cups of water into the Dutch oven with the vegetables (do not drain). Add the beans, ham hock, bay leaves and cajun seasoning. Bring to a gentle boil. Reduce the heat to low/medium-low and cook at a gentle simmer, uncovered, for one hour. (Stir often to ensure no beans are stuck to the bottom. You may have to skim the surface of foam as the beans boil.)
Return the bacon and sausage to the pot and continue cooking until beans are soft and creamy, about 1 1/2 - 2 1/2 hours. For a thick, gravy-like texture mash some beans against the side of the pot with a sturdy spoon. Season with salt and pepper to taste and serve with cooked white rice, hot sauce, and toasted french bread.