I hope you had a wonderful Thanksgiving. I certainly did. Though cooking and hosting for seventeen people was a bit challenging, nothing makes me happier than having friends and family gathered around my dining room table—or, in this case, two. I love getting the chance to pull out some of my trusted family recipes for the season. My grandmother’s cornbread dressing is always a favorite in our home. So is the Festive Cranberry Salad that my son, Alex, always demands as part of any family celebration. I’ve included the recipe at the end of this blog. It’s perfect for a Christmas dinner or brunch.
I don't know about you, but November seemed to fly by. I spent the month reading, cooking, traveling, writing, decorating, and, of course, editing my debut novel, WHERE THE GRASS GROWS BLUE which will be released in 2023 by Red Adept Publishing.
I have two very big pieces of news I want to share with you. One, I'm finally done with content revisions! Now, I’m waiting on my line edits. And two, and this is a big one, I'm delighted to inform you that Blackstone Audio has acquired the audio rights to WHERE THE GRASS GROWS BLUE! I’m still pinching myself. I'm extremely grateful to the Red Adept Publishing team, Lynn McNamee, Blackstone, and Liza Fleissig for making this happen. Also, in December, I’ll have another big announcement on the career front. Very exciting! Stay tuned.
This month I read five incredible and very different books. A campy mystery, a legal thriller, a Hollywood saga, a Christmas book (my first in that genre), and an all-time classic. Click the tabs for my reviews!
ONE OF US IS DEAD by Jeneva Rose
THE GREAT GATSBY by F. Scott Fitzgerald
THE BOYS FROM BILOXI by John Grisham
THE SEVEN HUSBANDS OF EVELYN HUGO by Taylor Jenkins Reid
THE CHRISTMAS BOOKSHOP by Jenny Colgan
FESTIVE CRANBERRY SALAD
1 (3oz.) pkg. Orange Jell-O
1 (3oz.) pkg. Raspberry Jell-O
1 (16oz.) can Whole Cranberry Sauce
1 (14oz.) can Crushed Pineapple
2 cups water
Dissolve both boxes of Jell-O in two cups of boiling water. Add the cranberry sauce and crushed pineapple with juice and Mix well. Pour into individual molds or a 9 inch casserole dish. Refrigerate overnight.
I found this in my grandmother’s Twilighter Homemaker’s Club cookbook that was published in 1978. Christine T. Willoughby submitted this recipe.
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Until next time…