From Me and Mine
To You and Yours
From Me and Mine
To You and Yours
The Publishing Industry is a harsh place to build your dreams – especially if you’re an Independent Author. Writing the book is a lonely business. Pouring over all those red marks of grammar death from the editor is painful. Marketing the book once published is a nerve-wracking affair. Ask any Indie Author, and they will tell you all the heartaches are worth it. Why? We are creating our art.
In this season of thanksgiving, I wanted to reflect and remind Creatives about the good things.
May your celebrations be full of food, fun, and family. Happy Thanksgiving
Our lives are busy. We hustle to make a buck. Strive to climb the career ladder faster than our parents once did. And those dreams won’t chase themselves. One misstep and they may escape into the clouds, out of our reach.
This week as we’re hurrying to cook our Turkey with all the trimmings, it may be time to stop for one hot second. Pour a glass of wine and just sit still. Observe your life. What is the one positive constant you can count on to get you through the crazy days? Hold on to whatever it is. Keep it close to your heart. Know all the negative litter filling your life doesn’t matter.
From Me and Mine to You and Yours…Happy Thanksgiving
On this day of abundance, I want to give my surplus of joy to those who are struggling.
On this day of giving, I want to send my wishes of peace and comfort to those who have known terror.
On this day of fellowship, I want to offer my support to those who stand in the storm of uncertainty.
Humanity will endure, because Hope endures.
Don’t forget to enter for a chance to win a free advanced copy
November 11th thru December 4th
Over the river and through the woods to Grandmother’s house we go…or to a beach in Mexico. One of my friends is taking his family there this week. I was not invited. That’s cool. We’re good…sniff. All kidding aside, there is no place I’d rather be than in Colorado during the holidays. Skiing in the mountains. Festivals and performing arts in town. We know how to have fun here.
Whether you’re traveling to visit the special folks in your life OR you’re hanging out at home, have a wonderful Thanksgiving. Be Safe!
Coming in December
Each Fall I put out a newsletter promoting new releases by my talented author friends. I’m running very late this year (hanging head in shame). Join my friends and I next month here on the blog. There will be books from several different genres. Each of them are excellent stocking stuffers for those book lovers in your life.
I hate pumpkin pie. Always have. Sure there are GF pie crusts out there, but it’s still pumpkin pie. Why not try something new with pumpkin this year? Here are two recipes I’ve tried and loved.
Pumpkin Mousse (Credit goes to Dave Lieberman and Food Network. Note: I added the GF and Organic bits)
1 (15 ounce) can of organic pumpkin
3 cups organic heavy cream
3/4 cup sugar
1/2 teaspoon pumpkin pie spice (You can get honest to goodness GF/organic spice from Whole Foods or Sprouts)
1 tablespoon Vanilla (Vanilla extract is not gluten free. There is a substitute in the baking supply section of Whole Foods or Sprouts)
Ginger Snaps for garnish – You can get GF Ginger Snaps, but I don’t bother. The Mousse is awesome without them.
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool Fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the cookies over the top before serving.
Diabetic Friendly Orange-Pumpkin Custards (Credit goes to Diabetic Living – Thanksgiving Favorites Edition)
2 Tbsp Orange Juice
1 tsp GF vanilla
1/4 cup raisins (I use golden raisins)
1 (15 ounce) can organic pumpkin
2/3 cup evaporated fat-free milk
1/3 cup packed brown sugar
1/3 cup egg beaters
1 tsp organic/GF pumpkin pie spice *see comments above
1/3 cup rolled GF oats *You can find these at the organic foods store
2 tbsp packed brown sugar
2 tsp melted butter
Heat orange juice and vanilla until hot (do not boil). Add raisins. Cool. Preheat oven to 375 and prepare custard dishes (or ramekins) with cooking spray. Place dishes in shallow baking pan. Combine canned pumpkin, evaporated milk, sugar and egg beaters in mixing bowl. Stir in raisin mix. Spoon into dishes.
Combine rolled oats and 2 tablespoons of brown sugar. Stir in butter. Sprinkle over pumpkin mixture in dishes. Bake 30 minutes or until knife in center comes out clean. Serve warm.
Thanksgiving Stuffing is a delicacy absolutely crucial to the meal. How else would you soak up all that Holiday wine? It’s science. Look it up. Thanks to organic grocery stores, Gluten Free bread strips are available in your local freezer isle. These products generally suck. Some GF bakery companies assume the average American loves their sandwiches served on bread sweetened with fruit juice. Close your eyes for a moment and imagine eating tuna salad on short cake. There’s your average GF Bread. Yuck. And then there’s Udi’s (Choirs singing and jets flying overhead in celebration). Weird sweet stuff not included in their loaves of bread, hamburger and hot dog buns or bagels. Of course there’s always the option of making your own bread to include in your favorite holiday stuffing recipe. Always a good choice.
Here’s my favorite GF Stuffing Recipe. Enjoy!
3 Udi’s Plain Bagels – toasted and cut up into 1 inch dices
1 white onion – diced
1 cup diced celery
1 stick of unsalted butter
2 – 3 large GF turkey sausages
1 red delicious apple
salt and pepper to taste
poultry seasoning and a pinch of thyme
1/2 cup of organic chicken stock
Put prepared bagel chunks in baking dish. Melt stick of butter in fry pan. Add onion, celery, apple, salt and pepper, poultry seasoning and thyme. Sauté until veggies are tender. Pour over bread and stir well. Cook sausage (remove casing first) in same frying pan until thoroughly cooked. Add sausage and chicken stock to bread crumb mix. Bake at 350 for 30 minutes until top is golden brown.
Next Thursday – Gluten Free Thanksgiving: This Pie Crust Tastes Like Feet