I said this last month and I shall say it again!!! Hooray for Spring! This month magnolias are in full bloom. Everything is coming back to big, bold, beautiful brightness! Flowers and sunshine are good for the soul. And your mood. Ever notice how much happier you are when the sun is shining? I know there have been many studies on it. There’s even an acronym for when you’re in a funk when it’s gray, or when the seasons change. It’s called SAD (Seasonal Affective Disorder). It’s no coincidence that the rate goes down when the season changes to Spring and through Summer. So, you’re not crazy. It’s a thing. Enjoy the sunshine.
I hope you enjoyed your holiday. Easter Sunday was lovely. We had it at my daughter’s house this year because Winnie, my cat, turned my dining room table into his personal living quarters.
I passed a major milestone birthday last month. When I woke up there were balloons all over my yard and inside my house. I love balloons, BTW. Do not ask me how old I am. That’s almost as bad as asking someone how much they weigh. Both of my numbers are unlisted.
This month is also Mother’s Day. If she isn’t with you in person, she will always be with you in spirit.
Book news: My publisher is running some special one-day-only e-book promotions. We post it as soon as we find out, which is about 2 weeks before the promotion begins, so keep checking my Facebook page for updates. Fear Thy Neighbor is on-sale now in paperback.
Be well. Be safe. Be kind. Keep your sense of humor, keep reading, and keep cooking!
This month we will have three contest prizes. First prize is a signed first edition of On The Line and will also include Fear Thy Neighbor and a few of my favorites; Second and Third prize will be signed first editions of On The Line with Second prize including a signed copy of Fear Thy Neighbor and Third prize a signed copy of Finders Keepers.
All the best,
Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:
Need ovenproof frying pan.
- 2-3 tablespoons extra virgin olive oil
- 1 small yellow onion
- 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
- 1 package of frozen artichoke hearts – [thawed]
- ½ cup sun dried tomatoes – sliced
- 3-4 tablespoons fresh basil leaves shredded/chopped
- ¼ cup grated parmesan or romano cheese
- 4-containers of Eggbeaters [or 6-8 eggs scrambled]
- 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done
- Pre-heat oven to 350
- Sauté onions and potatoes in olive oil until soft
- Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
- Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
- Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
- Once set, place frying pan in oven and bake for 20 minutes
- Sprinkle shredded cheese and bake additional 5 minutes
- Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.
SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach
Arugula, goat cheese, beets
- 6 cups fresh arugula or baby spinach
- 1-1/2 cups sliced beets – cooked
- 1/2 cup sliced cucumbers
- 1/2 cup slivered almonds or pine nuts
- 1/2 cup crumbled goat cheese
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons lemon juice
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
- 1/8 teaspoon pepper
In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.
- 3 cups all-purpose flour, plus more for kneading
- ½ cup white sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter
- 1 cup milk (or half & half)
- 1 egg, beaten
- 1/4 cup dried cranberries if desired
- Preheat the oven to 400 degrees F (200 degrees C)
- Lightly grease a baking sheet
- Combine flour, sugar, baking powder, and salt in a large bowl;
- Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
- Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
- Add cranberries
- Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
- Pat or roll dough out into a 1/2-inch-thick round
- Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
- Bake scones in the preheated oven until golden brown on top, about 15 minutes