Sometime in early 2009, Brantwijn Serrah ran across an erotic novel in her local Barnes and Noble, and fell in love with the gorgeous geisha pictured on the cover. Sad to say, the book didn't live up to expectations. After one too many iterations of the phrase "his most honorable penis", Brantwijn decided to write her own story instead. The idea for Lotus Petals, the tale of a geisha seduced into the world of vampires, was born.
When she isn't visiting the worlds of immortals, demons, dragons, and goblins, Brantwijn fills her time with artistic endeavors: sketching, painting, customizing My Little Ponies and sewing plushies for friends. She can't handle coffee unless there's enough cream and sugar to make it a milkshake, but try and sweeten her tea and she will never forgive you. She moonlights as a futon for four lazy cats, loves tabletop role-play games, and can spend hours watching Futurama, Claymore or Buffy the Vampire Slayer while she writes or draws.
In addition to Lotus Petals, Brantwijn has had several stories published in anthologies by Breathless Press, including the 2013 Crimson Anthology and 2014 Ravaged Anthology. She's also had a short story published in the Cleiss Press Big Book of Orgasm, and hopes to have several more tales to tell as time goes on. She has author pages on GoodReads and Amazon and loves to see reader comments on her work. Her short stories occasionally pop up at Foreplay and Fangs, her blog at http://brantwijn.blogspot.com.
Where to find Brantwijn Serrah online
Love Slave: Sizzle
by Lit Select (editor), CMPeters, SB Wolfe, Brantwijn Serrah, LN Bey, Janelle Reston, Elia Nicole, Harley Easton, Sienna Saint-Cyr, Geonn Cannon, Marie Piper, Vernon Wade, & Gregory Norris
For those in the know, food is more than simple sustenance; it’s the perfect seduction. Love Slave: Sizzle offers a delectable combination of taste, smell, touch, and pleasure, with a collection of tasty stories ranging from sweet romantic entree to savory erotic indulgence. Come have a taste; these stories are certain to satisfy the most discerning palate.
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