HAPPY NEW YEAR

To Everyone All Around the World

from Studs, Sloane, and all the Taylors

 

To all our Australian, Canadian, and British friends,

Happy Boxing Day!

Wishing You and Yours
a very Merry Christmas

Along with
Pleasant memories of holidays past!

From the entire Taylor family

THE GIFT

From Linda Lee Greene, Author/Artist 

The one-room, Cedar Fork schoolhouse across the holler from the little log cabin on the near side of Peach Mountain was a tolerable two-mile walk-in good weather. It was an enjoyable walk actually, if one had time to swing from a grapevine on top of a high cliff and drop into Cedar Fork Creek for a lazy dip or stop by the Workman’s place for a quick smoke of their cornsilk tobacco. But in snowdrifts as tall as thirteen-year-old, Lee Greene, in threadbare clothes, thin hand-me-down coat, and barely covered feet in holey socks flopping in an old pair of secondhand shoes that were several sizes too big for him, the walk that frigid morning was worse than pure misery. 

Lee’s chronically aching stomach was hollow and rumbling. His meager breakfast of cornmeal mush and sugar water was quickly wearing thin, but he had more important things than his stomach to worry about that morning. He was stewing about the paucity of milk he had drawn from his family’s cow tethered in the yard just beyond the lean-to kitchen at the back of their tiny log cabin. The two-story structure, built by Lee, his older brother, Bill and their father only five months before, comprised a common, or front room, on the main level, a primitive lean-to kitchen at the back, and a bedroom where his parents slept. The room housed the only closet in the place. A rough-hewn timber ladder gained access to the upper deck, where, in an open-to-the-front loft, all the many children slept on crude cots, or thin pads on the floor. A large ceiling-to-floor fireplace of indigenous stones in the common room on the first floor was the only source of heat in the place. Felled tree trunks supporting its roof, a porch spanned the width of the front of the log cabin.  

The soil on Cedar Fork, thin, hard, and dry, a crusty layer of sediment topping a bedrock of limestone, dolomite and shale, made for poor farming and gardening, posing a formidable challenge for growing adequate crops. Squirrels, rabbits, opossums and birds, hunted and brought in by Lee and Bill, the insufficient supply of milk from the cow, and scant eggs supplied by their paltry flock of scrawny chickens in the yard, were the only sources of protein for the family. In season, a large vegetable garden and a stand of corn were coddled into fruition in the poor soil, but only if they were favored with enough rain.     

His nose and eyes crusty from yet another head cold, gloveless hands thrust into the pockets of his thin coat, and his feet turning to blocks of ice, Lee trudged on to school, his white-blond head under his hat hunkered into his shoulders. Despite the fact that he might not make it through the perpetual hardships of his life, much less that cold, windy, and snowbound morning, his soul was full of dreams, his mind of intention, his body of vigor and endurance, and on the strength of pure power of will alone, and maybe some help from the man upstairs, Lee was determined that if he got out of his childhood alive, nothing would ever encumber him again. 

The schoolhouse was dark and frigid, and Lee, by design, was the first student to arrive. The door was unlocked as it always was, and Lee, halting for a few minutes to give his blood a chance to circulate again in his frozen limbs and digits, sat down on one of the benches. He would have wept if he had allowed himself to seriously consider his unfortunate circumstances—but not Lee! No, not Lee! Not the boy/man who five years in the future would be my father. He had a chance to earn fifty cents that week, and every week for weeks to come, fifty cents for building a fire in the “Warm Morning” coal-burning, heating-stove each morning before school, and that was exactly what he was going to do.”                      

*** 

“Life is difficult,” renowned psychotherapist, M. Scott Peck states in his groundbreaking book, The Road Less Traveled. The above excerpt from Guardians and Other Angles, my novel that is based on the true story of my grandparents and parents and their immediate families illustrates that my father’s early life was a testament to Peck’s pronouncement. Born in the midst of the Great Depression, my dad was the third of twelve children. Few were the hours, or even minutes, of every day that were not devoted to details of survival: scouring for food, maintaining shelter, searching for work of any kind. Like millions of others among the “Greatest Generation,” the extreme difficulties of the times forced my father to grow up on his own, primarily. Through the perils and pitfalls of life as he encountered it, he survived and thrived, and in the process evolved into perhaps the most disciplined person I have ever known. Don’t get me wrong—my dad was a fun guy. Sharing a beer or fishing with a buddy or two was high on his agenda; he was a shark at Euchre; he knew a million jokes and delivered them like a pro; he played the guitar and sang with the best of them. But getting the job done always came before pleasure. Peck calls it “delaying gratification,” which is one of the essential tools in the development and maintenance of discipline. Growth absent a consistent basis of discipline sputters and then stalls sooner or later.    

My father gave me many priceless gifts during his lifetime, legacies that have endured these many years since his passing. One of the greatest of them was his talent for discipline. I am not as good at it as he was, but I will die trying.           

Guardians and Other Angels, multi-award-winning author Linda Lee Greene's novel, chronicles the story of two heroic families played out against the bad and the good of the early to mid-twentieth century, years of worldwide economic depression and war, as well as the spawning of the “Greatest Generation.” Firsthand accounts of the times in authentic letters written by members of the families are peppered throughout the book.

Available in paperback and in eBook on Amazon 

Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.
Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook. Linda loves to hear from readers so feel free to email her.

EASY CHRISTMAS BRUNCH

After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook. 

MENU 

Breakfast Soufflé 

Hash Browns 

Fresh Fruit Salad 

Mini Croissants 

Christmas Cookies & Leftover Desserts 

Mimosas 

Breakfast Soufflé 

1 lb. (½kg) ham, bacon, or breakfast sausage 

9 eggs, lightly beaten 

3 cups (750ml) milk 

1 tsp. (5ml) dry mustard 

Diced green, red, and/or yellow pepper to taste 

½ lb. (57g) sharp cheddar cheese, grated 

½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated 

Diced onion to taste 

Freshly ground black pepper to taste 

4 – 1 in. (2.54cm) slices Vienna or French bread, cubed 

Preheat oven to 350°F (180°C). 

Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.

Add all ingredients, except bread, to eggs. Stir well. Gently stir in bread. 

Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it. 

This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it. 

Leftovers are excellent from the microwave. 

Hash Browns 

If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully. 

3 russet potatoes (about 1½ pounds), peeled 

1½ tsp. (7.5ml) garlic powder, not salt 

Freshly ground pepper, to taste 

¼ cup (60ml) extra virgin olive oil 

Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy. 

Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings. 

Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes. 

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil. 

Fresh Fruit Salad 

1 banana, peeled 

1 pear, cored 

1 tbsp. (15ml) lemon juice 

¼ pineapple, peeled, cored, and diced 

1 kiwi, peeled and sliced 

10 seedless red grapes, halved 

10 blueberries 

10 raspberries, optional 

Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well. 

Gently fold in remaining fruit. 

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Mimosas 

1 bottle sparking white wine or champagne, cold 

1 carton orange juice, cold 

Tall slender glasses 

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles. 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

WHEN MY LIFE PASSES

 I will see dolphins.

from Anne Montgomery

The expression “I saw my life pass before my eyes,” is generally used by someone who has had a near-death experience. While I have no idea what may occur when the end nears, I have always liked that thought, as long as one only has to recall the pleasant events.

Once, off St. Kitts, I witnessed four tiny juvenile drum fish dancing in a row before a reef 

Sometimes, I consider scenes that might appear in my head when my time comes, and I find it is a rather Forrest Gump-esque list: The night at Girl Scout camp on an island in Upstate New York, snuggled in my sleeping bag, a cool breeze wafting through the pines, lake water brushing up against the rocks. An elk in Colorado, maybe ten yards between us, his majestic antlered head and dark brown eyes freezing me in place, before he turned and disappeared silently into the forest. A dive in St. Kitts where I witnessed four tiny spotted drum fish, each no bigger than a thumbnail, long black-and-white fins waving as they danced in a row before a reef.

And now, I have a new vision to carry with me.  A few days ago, in the sea off the north shore of St. Croix, we spotted three bottlenose dolphins from our dive boat. We quickly donned our scuba gear and descended to a shallow area white with sand. We knelt on the bottom and waited.

And waited.

Thirty minutes later, chilled from inactivity, we gave up, and swam away, perusing a group of coral heads down over the edge of the sand. Cold and tired we headed back toward the boat. The dive master, E.T., and I were the last in the water. We waited below the boat as other divers ascended.

While diving in St. Croix we spotted three bottlenose dolphins from our boat, so we donned our scuba gear and dropped in to join them.

Then, E.T. grunted to get my attention. She pointed at three dolphins that swam directly toward us, their snouts dipping with each gentle push of their tails. The largest, a female perhaps eight-feet long, silvery-gray with a white belly, was escorted by two smaller males. The female eyed me and guided the others over my head. I could have reached up and touched her as they glided past. Then, she dove to the bottom and stuck her nose in the sand. She stirred up a white cloud, rolled onto her back and lay on the bottom, while the males playfully nudged her. Soon, she twisted, launched herself off the sand, and they disappeared.

We waited. And they returned, over and over playing before us. Then, the female stopped, touched her tail to the sand and straightened. I had always thought of dolphins as curved creatures, but she now stood perfectly straight, snout pointed toward the sky, fins out, a signal perhaps to the males who approached and straightened as well, clinging to her sides, motionless.

They appeared as a marble statue, majestic, magical, holding the pose above the sand, her bearing that of an empress. Then she twirled and the males followed. What came next can only be described in one way: dolphin sex. I felt like a voyeur but could not turn away. I will let you fill in the rest.

At one point, overwhelmed by the beauty, this gift I’d been given by the sea, I touched my hand to my heart. When I gazed at E.T., she had done the same. We stared at one another, knowing we had shared something special.

When we finally ascended, I was speechless. Those who know me would be astounded at the idea. And I am still unsure my words here do the experience justice.

 I hugged the dive master, a woman I had met just a few hours earlier.

“E.T., when I’m dying, I will remember this,” I said.

It was only then that I noticed the elegant tattoo she bore on her right hip: a dolphin. 

The view my dolphin video click here. 

Allow me to give you a brief intro to my latest women's fiction novel for your reading pleasure.

The past and present collide when a tenacious reporter seeks information on an eleventh century magician…and uncovers more than she bargained for.

In 1939, archeologists uncovered a tomb at the Northern Arizona site called Ridge Ruin. The man, bedecked in fine turquoise jewelry and intricate bead work, was surrounded by wooden swords with handles carved into animal hooves and human hands. The Hopi workers stepped back from the grave, knowing what the Moochiwimi sticks meant. This man, buried nine hundred years earlier, was a magician.

Former television journalist Kate Butler hangs on to her investigative reporting career by writing freelance magazine articles. Her research on The Magician shows he bore some European facial characteristics and physical qualities that made him different from the people who buried him. Her quest to discover The Magician’s origin carries her back to a time when the high desert world was shattered by the birth of a volcano and into the present-day dangers of archeological looting where black market sales of antiquities can lead to murder.

Former television journalist Kate Butler hangs on to her investigative reporting career by writing freelance magazine articles. Her research on The Magician shows he bore some European facial characteristics and physical qualities that made him different from the people who buried him. Her quest to discover The Magician’s origin carries her back to a time when the high desert world was shattered by the birth of a volcano and into the present-day dangers of archaeological looting where black market sales of antiquities can lead to murder.

Amazon Buy Link

Anne Montgomery has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia. Stay connected on Facebook, Linkedin, and Twitter.

 

CHRISTMAS DRESSING

from Emma Lane

This year seems to have zipped by much too fast. Our family is already hinting for me to cook their favorite dishes for Christmas dinner. One wants a ham with gravy from drippings. Another is pleading for green bean casserole, while another wants fresh asparagus spears and dinner rolls. Me, I have a sweet tooth and am looking forward to a home baked apple pie, of course ala mode, for dessert. 😊 One thing the entire family is looking forward to is my special dressing. Here’s the recipe for you.

CRAISIN-WALNUT DRESSING

1 bag seasoned breadcrumbs, or mixed breadcrumbs

1½ cup chicken stock, just enough to moisten breadcrumbs

2 tbsp. butter1 onion, chopped

¼ cup celery, chopped

⅓ cup dried craisons, dried cranberries or raisins

¼ cup chopped walnuts

Salt & pepper to taste 

Preheat oven 350° F. 

Soak craisins, or raisins, in warm water to soften for fifteen minutes. 

Melt butter in a frying pan. Sauté celery and onion until opaque, about 7 minutes.

Drain craisins. Combine all ingredients in a medium size bowl, then season with salt and pepper.  Pour chicken stock to moisten ingredients and mix lightly.

Grease an oven safe pan them scoop in mixture.

Bake 25 – 30 minutes.

Merry Christmas,

Emma

Here's a peek at my Christmas collection. I hope you enjoy it.

Winter storms swirling snow and unexpected guests on the eve of Christmas, the pungent fragrance of fresh pine boughs, springs of mistletoe hung with red ribbons, and a stolen kiss underneath the kissing ball comprise scenes of Christmas in the country. Ice skating anyone? Have a cup of wassail and toast your toes in front of a warm fire while you enjoy four short stories of sweet Regency Christmas romances. 

Amazon Link

 

Emma Lane is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma, and spice as Sunny Lane. 

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own. 

Look for information about writing and plants on Emma's new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter. Be sure to check out the things that make Emma smile on Pinterest.

NEW RELEASE for STELLA MAY

The eagerly awaited Book Three in Stella May's highly acclaimed time travel romance series Upon a Time is here! This series makes a great Christmas gift for all readers on your list. It is available in e-book and paperback. Here is a peek of Stella's New Release.

The only way to save their future is risk a journey back to her past.

Time is running out. The message rings in Abby Coleman’s head as clear as the chime of the grandfather clock, her time portal on Amelia Island. Her instincts scream that she must move. Act. But where? And why? 

Through she leaped forward a century in time to live an independent life, she reluctantly admits she needs Alex, the insufferable thorn in her side who had the audacity to make her hope. Dream. Yearn.

Alex is through waiting for Abby to come to her senses. And to his complete surprise, the maddening, beautiful woman admits she loves him. Yet to his everlasting frustration, she refuses to marry until she solves her mystery. 

In a blinding flash of light, the portal spits out a desperate, heavily pregnant Nika, and the reason becomes all too clear. With Abby missing from her own time, Eli stands accused of her murder. The only way to clear his name is for Abby to go where Alex can’t follow—back through the portal. And one passionate night together may be all they’ll ever have.

AMAZON BUY LINK E-BOOK    

AMAZON BUY LINK PAPERBACK

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

Six and a Half Tips

and a Recipe for Perfect English Muffins

by Helen Carpenter

You don’t have to be British to enjoy hand-made English muffins. This recipe is an easy menu addition for Sunday morning brunch or a special breakfast. English muffins are a snap to prepare, require only an hour to rise, cook quickly on a griddle or frying pan (no heating the oven!) and taste great, either plain or with butter, jam, or your favorite topping. An added bonus is the delicious, yeasty scent of fresh bread that fills the kitchen.

Here are tips to help you make perfect muffins.
1. While the yeast is dissolving, fill a 13” x 9” pan with hot water and place it in your unheated oven. Muffins rise best in a warm, humid environment.

2. If your recipe calls for honey, spritz your measuring spoon with cooking spray. The honey will slide right off the spoon.

3. Instead of using a rolling pin and cookie cutter to form your muffins, divide the dough into even parts. Then press out the dough pieces in your hamburger patty mold. You’ll get just-the-right-size, perfectly round muffins.

4. Once your muffins have risen, hand-transfer them to the heated griddle. They’ll keep their shape better than if you try to slip a spatula beneath them.

(Bonus tip: Prefer using a spatula? Dip the edge in cornmeal so it slides easily under the muffins.)

5. To test for doneness, lightly tap the top of the muffins with your fingertip. A hollow sound means your muffins are cooked.

6. When you’re ready to toast, split the muffins with a fork instead of a knife. Your toppings will fill the resulting nooks and crannies.

And here’s the perfect recipe for Perfect English muffins.

What you’ll need:
2-3 quart bowl
Standard-size cookie sheet
Griddle or frying pan
1 package yeast
1 cup warm water
3 cups flour (all-purpose or whole wheat)
3/4 cup shortening
2 tablespoons honey
1 teaspoon salt
Cornmeal

Dissolve yeast in bowl in warm water for five minutes. While yeast is dissolving, sprinkle cookie sheet with a light coating of cornmeal.

Add flour, shortening, honey and salt to yeast-and-water-mixture to form dough.
Coat dough with flour; knead until elastic.

Divide dough into 12 equal balls. Use a hamburger patty mold or the flat end of a glass dipped in flour or sprayed with cooking spray to flatten each ball into a 3-inch circle. Put the muffins on the cookie sheet as you form them.

Cover the cookie sheet and let the muffins rise for an hour.
Heat the griddle or frying pan to 375 degrees (no oil necessary).

Cook the muffins, turning once, until golden brown on both sides.

Split with a fork, toast, and enjoy with your favorite topping.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

COMING SOON

After two years in the making, and remaking, of over 130 finetuned recipes, Toque & Dagger Publishing are excited to announce the long-awaited men’s cookbook from kitchen maven Sloane Taylor. 

Here is a little to introduce you to this hot new cookbook that’s perfect for the King of the Kitchen and the New Guy in the Room.

Hey guys, ready to tie one on? An apron, that is…

• Over 130 mouthwatering recipes to try, from soups and salads to main dishes and sides. Dessert is up to you—if you have room!
• Cuisines to satisfy any craving, from comfort food to looks-fancy-but-easy-as-pie delights. Raid your own pantry and get fresh (ingredients) at the grocery.
• Prep can be done in advance, but why rush? Make the prep part of the fun with your honey! (Matching aprons optional. Clothing is recommended, especially for sautéing!)
• Menu suggestions provided or get adventurous and create your own unique meal—and a memory to savor.
• Wine and beverage selections make you an instant pairing expert.
• Bonus: Tips/tricks that will make everyone think you’re a kitchen genius.
• Extra bonus: Sloane’s secret recipe for Super Bowl Chili!
• All recipes are indexed so you can find what you need in a snap.
• And come on, who doesn’t like sausage? (For breakfast! What were you thinking?)

Lunch, dinner—or breakfast the next morning, Sloane has you covered! Because the best times always start in the kitchen.

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

COMING SOON FROM STELLA MAY

The eagerly awaited Book Three in Stella May's highly acclaimed time travel romance series Upon a Time is releasing December 5, 2022! Here is a peek of what's coming soon.

The only way to save their future is risk a journey back to her past.

Time is running out. The message rings in Abby Coleman’s head as clear as the chime of the grandfather clock, her time portal on Amelia Island. Her instincts scream that she must move. Act. But where? And why? 

Through she leaped forward a century in time to live an independent life, she reluctantly admits she needs Alex, the insufferable thorn in her side who had the audacity to make her hope. Dream. Yearn.

Alex is through waiting for Abby to come to her senses. And to his complete surprise, the maddening, beautiful woman admits she loves him. Yet to his everlasting frustration, she refuses to marry until she solves her mystery. 

In a blinding flash of light, the portal spits out a desperate, heavily pregnant Nika, and the reason becomes all too clear. With Abby missing from her own time, Eli stands accused of her murder. The only way to clear his name is for Abby to go where Alex can’t follow—back through the portal. And one passionate night together may be all they’ll ever have.

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

NOVEMBER IS NATIONAL CAREGIVERS' MONTH

Let's say thank you!

from Anne Montgomery

Forty-eight million Americans serve as caregivers for friends and family members in need.

I have always considered myself strong and quite capable of taking care of myself, but life has a way of swatting our perceptions away. I came to this conclusion when I was stricken with Covid-19—despite being fully vaccinated— a broken leg that rendered me unable to walk for two months, and an eye infection that affected my vision. (No, I never do anything halfway.)

I admit that I rarely thought of caregivers before, but as I stared up from my bed—broken and sick— at the face of my masked sweetie pie, I was struck by my utter helplessness. In the beginning, I was too sick to consider how much work I’d become. Nor did it register that I wasn’t the only person in Ryan’s care. His prime caretaking responsibility is his 85-year-old mom who is losing her eyesight and suffers from dementia.  

So, Ry was now faced with two of us. When the Covid started to ease, I jokingly called Ryan Ethan Frome, the title character in the 1911 novel by American author Edith Wharton. For those who are unfamiliar with the story, poor Ethan, who has a disabled shrew of a wife, falls in love with a pretty young woman. Then, with no way out, they decide to commit suicide together, however the plan goes awry. They both live, but the woman becomes disabled, so Ethan now has two sickly people to care for.

Ryan, as my caregiver, had to do everything when I was sick and broken.

According to the AARP, “Every day, some 48 million Americans help parents, spouses and other loved ones with medical care, meals, bathing, dressing, chores and much more. They do it out of love, not for pay.”

When I was well enough to notice, I realized the enormous pressure Ryan faced. He had to feed his mother, monitor her medications, and tend to grocery shopping and medical appointments, as well as weather her constant confusion and memory issues. Then he had to come to my house and care for all my needs, as well.  

As you can imagine, caregivers are suffering. “Family caregivers now encompass more than one in five Americans,” says the research series Caregiving in the US.  “The study also reveals that family caregivers are in worse health compared to five years ago.” Caregivers spend a whopping 13 days each month “on tasks such as shopping, food preparation, housekeeping, laundry, transportation, and giving medication.”

These constant demands force caregivers to push their own lives and needs aside, often causing burnout. Between 40 to 70% of caregivers are said to suffer from depression, with those attending to patients with cognitive decline being the most likely to be affected. Also, chronic illnesses like diabetes, arthritis, high blood pressure, heart disease, and immune system disorders can worsen.

Ryan stepped up and became a caregiver when I needed him. I will always be grateful.

What can caregivers do? First, ask for help, if you’re feeling overwhelmed. There are agencies all over the country that offer services to caregivers that can help lighten the load, so check the Internet and your insurance company to see what’s available. Do the best you can but forgive yourself when days don’t go as planned. And carve out some time out for yourself.

Every Tuesday, Ryan goes to lunch with his long-time buddies. The gathering is his one time of respite during the week when most of his efforts revolve around me and his mom. He always seems more energized when he returns from these get-togethers and happily tells me what’s new with the boys.

November is National Family Caregivers Month, so I’d like to give a big shoutout to those who shoulder the responsibilities for others. Caregiving is an exhausting, often overlooked effort. So, thank you to all the folks who support those of us in need.

And, of course, I’m especially grateful for Ryan who jumped in with both feet when my health failed, never getting angry, and doing his best to cheer me up when I was down.

Thank you, Ry. I love you!

Here is a look at one of my thrillers for your reading pleasure.

Ancient ruins, haunted memories, and a ruthless criminal combine with a touch of mystic presence in this taut mystery about a crime we all must address. Maggie, a National Park Ranger of Native American descent, is back at The Castle—an ancient pueblo carved into a limestone cliff in Arizona’s Verde Valley.

Maggie, who suffers from depression, has been through several traumas: the gang rape she suffered while in the Coast Guard, the sudden death of her ten-year-old son, and a suicide attempt. 

One evening, she chases a young Native American boy through the park and gasps as he climbs the face of The Castle cliff and disappears into the pueblo. When searchers find no child, Maggie’s friends believe she’s suffering from depression-induced hallucinations. 

Maggie has several men in her life. The baker, newcomer Jim Casey, who always greets her with a warm smile and pink boxes filled with sweet delicacies. Brett Collins, a scuba diver who is doing scientific studies in Montezuma Well, a dangerous cylindrical depression that houses strange creatures found nowhere else on Earth. Dave, an amiable waiter with whom she’s had a one-night stand, and her new boss Glen. 

One of these men is a serial rapist and Maggie is his next target. In a thrilling and terrifying denouement, Maggie faces her rapist and conquers her worst fears once and for all. 

Available at Amazon and all major vendors.

Anne Montgomery has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia. Stay connected on Facebook, Linkedin, and Twitter.

Holiday Feast Fit for a King and Queen

Thanksgiving is one of our favorite holidays. Every year Mike and I had at least twenty people for a sit-down dinner. We cooked the meal, and the guests supplied appetizers, deserts, and wine. It was a wonderful time to reminisce, over-indulge, and have fun. There comes a time when life must change. Four years ago, I passed the turkey baster on to my daughter Dru. She's a wonderful cook and it’s great fun to be her guest. 

 MENU 

Roasted Turkey 

Stuffing 

Mashed Potatoes 

Candied Sweet Potatoes 

Broccoli 

Stir-fry 

Canned Corn 

Cranberry Sauce 

Gravy 

White wine – Chardonnay 

Roasted Turkey 

Turkey 

8 tbsp. (114g) butter

2 leeks including some green, chopped 

2 large onion, chopped 

15 baby carrots, chopped 

4 tomatoes, chopped 

1 tbsp. (15ml) dried thyme 

1 tbsp. (15ml) dried marjoram 

1 large bay leaf 

Bacon strips to cover breast 

Chicken stock 

Disposable pan 

Cooking rack 

Cookie sheet – for stability 

 Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey. So, if you have a 20-pound (9K) turkey it will take 140 hours or a least 5 days to thaw in the fridge. 

Thanksgiving Morning

If the turkey isn’t completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels. 

Preheat oven to 325°F (160°C). 

Cooking Times

10 – 18 lbs. (4.5 – 8kg) 2 - 2½ hrs. 

18 – 22 lbs. (8 – 10kg ) 2½ - 3 hrs. 

22 – 24 lbs. (10 – 11kg) 3 - 3½ hrs. 

Melt butter in a large frying pan. When the foam subsides, lay turkey, breast down, and brown first one side then the other until skin is golden. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Scatter chopped vegetables onto pan bottom. Insert cooking rack. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch (2.54cm). Cover turkey and pan edges with aluminum foil, crimping sides well. 

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. Tent with foil and allow to rest 30 - 45 minutes before carving. 

Remember – turkey, like all other meat, continues to cook long after it is removed from the oven.

Stuffing 

Stuffing is a winter food for us. I make a huge batch and freeze the unbaked extra in serving-size containers. Throughout the winter I’ll serve it with pork or chicken. 

 

1 package bread stuffing cubes, plain or seasoned 

½ lb. (250g) breakfast sausage in a tube or bulk 

8 tbsp. (1 stick) (114g) butter, melted 

1 rib celery, chopped 

½ medium onion, chopped 

1 egg, lightly beaten 

1½ tsp. (7.5ml) dried sage 

1½ tsp. (7.5ml) dried thyme 

2 cups (450ml) chicken stock, maybe a little more 

Empty bread cubes into a large bowl. 

 Fry sausage in a medium-sized skillet, breaking meat into small chunks, until no longer pink. Add sausage and its juice to bread cubes. 

Melt butter in same skillet. Add celery and onion when the foam subsides. Sauté 3 – 4 minutes until translucent, be careful not to let it brown. Add vegetables with all their juices to bread cubes. Mix well. Pour egg onto stuffing. Sprinkle sage and thyme across the top. Mix well. 

 Stir in chicken stock until mixture is very moist, but not soupy. 

To Bake as a Side Dish 

Spoon mixture into an ungreased baking dish. Do not pack it in. Cover tightly with foil. Refrigerate stuffing until you are ready to bake it, but no longer than two days. 

To Freeze 

Spoon mixture into freezer bags, label, and pop in freezer no longer than 3 months. I use several small bags that serve 2 at a single setting. No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come to room temperature. 

Preheat oven to 350° F (180°C). Bake for 30 minutes. Remove foil and continue to bake until the top is brown. 

Mashed Potatoes 

1 small russet potato per person 

Chicken stock 

Butter 

Sour cream 

 Milk 

Pepper 

The Day Before 

Pour 1-inch (2.54cm) chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by 1-inch (2.54cm). Put a lid on pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily. 

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate. 

Thanksgiving Day 

Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer. 

Candied Sweet Potatoes 

32 oz. (1kg) can of sweet potatoes

½ cup (50g) brown sugar firmly packed 

8 tbsp. (114g) butter 

 2 handfuls mini marshmallows 

Preheat oven to 375° F (190°C). 

Drain potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13 x 9-inch (33 x 22cm) glass baking dish. 

Sprinkle brown sugar across the top, then dot with butter. 

Bake 20 minutes. 

Scatter marshmallows over the yams and bake for 15 minutes or until marshmallows are brown. 

Broccoli Stir-fry 

4 mini carrots sliced on an angle 

½ cup (50g) olive oil – possibly more 

½ medium onion, sliced 

1 in. (2.54) piece gingerroot peeled and cut into strips 

1 head broccoli trimmed and cut into florets 

½ small sweet red pepper cored, seeded and cut into strips 

½ small yellow pepper cored, seeded and cut into strips 

2 large garlic cloves pressed 

½ tsp. (2.5ml) red pepper flakes 

2 green onions sliced on an angle, include green 

5 mini Bello mushrooms, cleaned and sliced into thirds 

1 tbsp. (15ml) lime or lemon juice 

Have all ingredients prepped and, on the counter, before you begin cooking. 

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan. 

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to ensure broccoli is well coated with oil. Add more oil if necessary. Squeeze on lime or lemon juice. Sauté 2 - 4 minutes, but be sure broccoli and peppers still have crunch to them. 

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly. 

Serves 4 – 6 so adjust accordingly. 

From the corn through the gravy you’ll see just how lazy I was on holidays. And I’m not ashamed. 

Canned Corn 

1 can of corn per 4 people 

butter 

Drain corn, then pour into microwave safe bowl. Lay 2 or 3 pats of butter across the top. Microwave for 3 minutes, stir and serve. 

Cranberry Sauce 

1 can of sauce per 6 people 

Lay sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve. 

Gravy 

1 jar of gravy for 4 people 

Juices from the turkey pan 

Pour the gravy into a saucepan. Stir in ¼ - ½ cup (58 – 57g) of juice from the roasted turkey pan. Go easy so you don’t thin the gravy too much. Heat through and serve.

Have a happy and safe holiday!

Sloane