Recipe for Life ~ Guest Writer Amy Leigh Simpson

One of the best perks of being an author is the opportunity to meet and encourage folks new to this (arduous, wacky) wonderful publishing journey--what a joy to share the excitement of an aspiring author! Today's guest is a great example of someone tackling this adventure. Wife, mom to two darling little boys, and a blogger, she writes Romantic Suspense and is respresented by (I quote her) "the great and mighty" literary agent, Chip MacGregor. Plus, she is a passionate foodie, and perhaps the only person to  trump me with Facebook dinner posts. Okay--all together now-- let's  wave our wooden spoons in a hearty welcome for our multi-talented guest:
 AMY LEIGH SIMPSON! 

Recipe for life

The thing I love most about cooking is the freedom to create. We writers tend to be mildly creative creatures so I suppose whipping up a meal has a shared creative element to mixing up the ingredients of a story.

As the mother of two rambunctious toddler boys, time is a luxury (and sleep is a distant memory... but that’s a whole other sermon!) It can be difficult to have the energy and creativity to come up with an exciting and healthy meal after a long day.

Most families have a stock pile of familiar recipes that go though a monthly, if not weekly rotation. Spaghetti, chili, burger, meatloaf, or leftover night, sound familiar?

So, in favor of boring my taste buds with the same old rhyme of processed, convenient, or redundant foods, my hubby and I decided that we’d take strides to clean up our diet and keep things as fresh as possible.

Food, like life, is what we make it. I have never been one of those demure women who politely tap their napkin to their lips and decline dessert. I love to eat. And sweets, don’t even get me started. Since very few things in life come with an ingredient list and step by step instructions, throw out the recipe book and explore what lies beyond the page. Let’s dig in and get our hands messy.

So, for your prologue…

It’s always a good idea to keep your fridge full of fresh ingredients you enjoy. When you are plotting out your story for dinner, put all your players on the counter and start pounding out that first draft. Experiment with a new idea, throw in a dash of a new spice or a zest of lemon. You’ll never know what you’re missing if you never take the time to explore the outer limits of your palate.

Lately I have had this thing for stuffed acorn squash. Each time I make this dish I pull different ingredients from the fridge and create something new. So if there are items in my dish that you don’t care for, take ‘em out, swap it with something else.

Use this as a guideline to inspire your imagination in the kitchen and create something fresh and unique. Explore what works for your taste with this healthy, beautiful and uber-flavorful meal or side dish! I promise. This is not as scary as it looks. Be bold! Mix it up!

To make this exactly as I have made it (and yes, I see the irony here) you will need:

2 acorn squash

2 zucchini

1-2 cups chopped mushrooms

1 cup grape tomatoes

2 stalks green onion

1 handful of spinach leaves

1 mini red pepper

1 mini orange pepper

1 cup quinoa or brown rice (your preference)

2 cups vegetable or chicken broth (I use water and soup base)

1 packet Good Seasons All Natural Italian seasoning

Feta and pine nuts to top

Salt, pepper, and fresh parsley to taste.

Secret Ingredient: Green Olive Tapenade (Trader Joes is excellent!)

Now, if you’ve never had acorn squash don’t be intimidated by the lumpy green and orange pumpkins. Their flavor is mild, the texture a little shreddy like a sweet potato. In fact, it has that same earthy tint of sweetness to it. Quite delicious!

To start out on your adventure preheat your oven to 350. Wash, half, and use a spoon to scoop out the seeds of the acorn squash. (1 squash serves two. The recipe today serves four.)

Using your knife, gently score the inside flesh of the squash and put a dab of butter (I use Earth Balance Buttery Spread) in each squash half. Using a glass Pyrex 9x9 casserole dish works well, fill with about an inch of water to keep the squash from drying out in the oven. Pop those babies in for 40-60 minutes until the inner flesh is soft enough to poke with a fork.

While those are baking up, get your quinoa started cooking in the broth of your choice for added flavor. Follow the instructions on the package. It basically cooks itself. (*Note* If you’re cooking for four, make the quinoa recipe for two. If cooking for two cut the smallest recipe amount in half. A little goes a long way!)

Then get slicing and dicing. Lots to cut up here. I like to reserve the tomatoes, spinach, and parsley for the last few minutes so they don’t get soggy, but otherwise, go to town. Skin off slivers of the zucchini skin and dice everything into bite sized pieces.

Sauté in a hearty drizzle of olive oil and the sprinkle over the packet of Italian Seasoning.

When the quinoa is ready, mix it in and add those final fresh ingredients. (Tomatoes, spinach, and fresh parsley.)

And then I add a heaping tablespoon of the secret ingredient. A salty little zest of Green Olive Tapenade. Kalamata olives work well too.

Keep warm until the squash is finished. Then get to stuffing.

Top with feta cheese, pine nuts, and salt and pepper.

Tada!

NOTE: This recipe is vegetarian. (Though I often add chicken.) It can also easily be made vegan if you x-nay the cheese.

Another variation had chicken and chickpeas instead of quinoa. It looked like this.

So go forth, drink in the fullness of life. Create a delicious story on a plate. Taste it. Smell it. Savor it. Happy inventing!

Amy Leigh Simpson writes Romantic Suspense and loves to take readers on a spirited journey of finding grace and redemption through stories that are equally inspiring, nail-biting, and hilarious. And maybe a little saucy!

Here’s a tasty little snipped from her current WIP!

* * *

As if summoned up on a prayer, she rounded the corner. Unreasonably appealing in all that overstuffed terrycloth, hair teased in defiant little clumps, and fresh, dew-kissed skin straight from a Neutrogena commercial.

Dang it, Salivas, don’t be creepy!

He immediately stopped ogling her and continued prepping the eggs. “Morning, Brat. You sleep alright?”

“Fine, thank you.”

He could sense the shift in her position even without seeing her. When he turned around to grab the peppers, tomatoes and onions he’d just chopped, he found both his brother and Candice scavenging his ingredients.

“Hey, hey!” Swatting at both of their hands, he scooped up the veggies and tossed them into the scramble. “Patience, you little vultures. Breakfast in three minutes. Gabe, why don’t you get the OJ from the fridge. Brat, there’s fresh coffee in the pot, help yourself.”

Sal finished preparing the Mexican style sausage, egg, and cheese burritos, slid them onto the plates and carried all three to the table.

He knew Candice was a big eater, so he made her a four-egg burrito the same size as his and Gabe’s. Amazing how the woman stayed so small. He remembered at Archer and Sadie’s rehearsal dinner she ate three-quarters of a double-decker JJ Twigs pizza. Like six slices of Titanic sinkable pizza. Unbelievable. And totally hot.

“Wow, Dorian, this looks really good.” She eyed the boat-sized burrito and smiled, looking like King-Kong ready to pillage a banana stand. “But you didn’t have to make a special breakfast for me.”

Gabe was already halfway through his enormous burrito and spoke with a mouthful of eggs. “He didn’t. My bro’s an artist in the kitchen. Why else would I be up this early?”

Sal glared at his brother and issued a warning that earned him a stuffed cheeked grin from the little terror.

He turned back to Candice just in time to see her first bite. Her eyes slipped closed, and—

Did she just moan?

Ay caramba! He needed out of this kitchen!

* * *

Question for you??

When was the last time you experimented in your kitchen? How’d it turn out?

Amy would love to connect with you. Find her on Facebook or on her blog spots

The Writers Alley (group)  http://thewritersalleys.blogspot.com/ or

The Break Room (personal)  http://writersbreakroom.blogspot.com/

Fast Food Fess Up

I see that look in your eye: very wary, like you're thinking : "Candace is all about the veggies, if she's using the word "FAST," it's probably about one of those health-nut juice fasts, or . . ."

I don't blame you for your skepticism. After all, I did post that recipe for pizza without pepperoni.

But seriously, today's post really IS about fast food. Because, let's face it, at one time or another we all indulge (or have indulged) in some of those paper-wrapped, styrofoam-boxed,  ever-enticing super-size, hot-oil-and-salt, cheese-topped, sesame seed sprinkled . . . nose-perking meals. Even if we knew we shouldn't, swore we wouldn't, and fully intended to toss up a big healthful salad at home.

Sometimes we simply . . . go for it.

So I thought it would be fun to just get it out of our systems and call a burger a burger, or a crispy tender a crispy tender.

 I thought today, we should challenge each other to just come clean, 'fess up to our favorite fast food hankering.

I'll go first:

Hi. My name is Candace, and I once had a thing for Taco Bell bean burritos. With the green chile sauce. Doughy white flour tortilla, mushy refried beans, green sauce . . . and nice dollop of sour cream.
I lived in Oregon at the time, a young ER nurse pregnant enough to waddle--and an insatiable craving for Taco Bell bean burritos. We lived in a small town, so sometimes to avoid embarrassment I would drive to the next town to get my second (or third--did I say that?) burrito of the day. Really.

When I finally had my son, the labor and delivery nurse was ecstactic about his full head of hair. She asked if I'd eaten any special food during my pregnancy. On my cloud of new-mother bliss (possibly helped along by my C-section pain meds) I confessed to the bean burritos. She said "Ah, yes," with a very knowing expression on her face. To this day, I still don't know if that meant she liked them too, or if bean burritos have an actual impact on baby hair.

I do know, however, that fast food played a small part in my newly released novel, Rescue Team. In this short snippet, a hospital volunteer, Judith, offers help to the daughter of patient having emergency surgery. But, as you'll see, this young mother had other important things on her mind:

***

“You know—” Judith glanced around the waiting room, satisfied that the patients were being triaged and roomed in a timely manner—“there’s a nice waiting room up near surgery. TV, hot cocoa, coffee, tea. I even know where they hide the graham crackers. Why don’t I take you up there to wait? It’s close to the post-anesthesia recovery room.” She smiled down at baby Harley. “So when Grandpa wakes up and wants to see his beautiful little—”


“She won’t be here.” Trista pushed her glasses up her nose. A dark smudge on the lens blurred one of her eyes. “Neither of us. They’re keeping him overnight. I’ll get a message on my cell phone when I have to come pick him up.” 

“Oh.” Judith watched as Trista reached for her purse. There was dried blood on her sleeve, which made Judith worry it was also the source of the smudge on her glasses.  

“I’ve got the car. They locked up Dad’s wallet, but . . .” Trista’s brows rose ever so slightly. “There was $11.96 in the front pocket of his pants. He’d figure someone would steal it. So I’m thinking Chick-fil-A. Spicy chicken sandwich and—” the corners of her mouth tugged upward—“a peppermint chocolate chip milkshake.” She wedged the bag of clothes under her arm and reached for the baby seat. “I’m going there now. There’s one right at the end of my street.”

“Here,” Judith said. “Don’t forget Harley’s rattle.”
She watched them go. Then realized it was the first time she’d ever seen Trista smile. 

***

That must be some good chicken, or there's more to this young mother than meets the eye. You'll need to read the story to know for sure . . . 

So, how about YOU? Do you have a fast food weakness?

Cowboy Hat with that Apron? Guest Author Winter A. Peck

** Weds. May 15th, 11:50 AM Congratulations to our book giveaway winners: CONNIE BROWN, and LANA!
And thank you all for stopping by to make Winter feel welcome--you rock!

Today it's my pleasure to share an apron with a delightful author, mom, and military wife who "leans heavily" on her "mid-western roots" and her love of the Old West and rodeo. She's also quite a cook, and I'm excited that she's here today to share a recipe from her busy kitchen. Let's wave our wooden spoons (tap the toes of our cowboy boots) and give a big Authors' Galley howdy to Winter A. Peck!

I love my kitchen. When I’m not at my desk, or locked away in the bedroom, killing or maiming my characters—oops I mean writing and or editing, I’m in the kitchen cooking/ baking/experimenting. Sometimes I feel like Dr. Frankenstein with food.

There’s six of us, and two are teenage boys and I can’t seem make enough food for them some days. My youngest son has a severe allergic reaction to chemical food preservatives, artificial flavors and colors, and refined everything. In other words, everything we eat must be homemade, even our bread. In the last four months I’ve taken to making—and failing—our yogurt, too. It’s simple and not as time consuming as you think. And in the end, you have something nourishing that gives you the control of deciding how much sweetener you add.

What You Need:

Slow cooker

Meat or candy thermometer

Wooden spoon

4-8 cups of whole milk

1 packet of yogurt cultures or ½ cup of plain store-bought yogurt with live cultures

Whisk and ladle

4-6 clean glass jars with lids

And a cooler

Depending on how busy you are, set the slow cooker to low or high, if you set it on high pay close attention to your milk. Pour measured milk into the slow cooker and cover. Let it heat to 180 degrees, I stir occasionally when I’m checking the temperature to even out the heated milk. Once it’s reached 180 let it sit uncovered until the milk cools to between 105-110 degrees. Remove the film that covers the top of the liquid. You must let it cool or the heat will kill the cultures. Whisk in one packet of cultures—I use this—or the ½ cup of yogurt until cultures are dissolved and well incorporated with milk.

While you’re doing this heat water on the stove to boiling, this will go in the cooler to help incubate the yogurt.

Then taking the jars, fill them until about ¼ from the top, leaving room for the yogurt to grow. Screw on the lids, but not too tight, just enough to keep the water from getting inside the jar. Place jars in the cooler and pour boiling water around them. Close cooler and let the yogurt incubate for 10-14 hours. I let mine set over night, usually about halfway through the incubation process I add another large pot of boiling water to keep the temps even.

When it’s done you should see a skim of whey on the top and the yogurt should just pull away from the sides of the jar, looking solid. Let it sit in the fridge for a few hours before eating.

I drizzle local honey over mine and eat it with fruit or homemade granola. Or use the yogurt for topping on fruit cobbler. My kids love it with raw sugar and cinnamon.

And if you’re looking at a tight budget, we save quite a bit of money on making our yogurt, too.

Oh my, that looks wonderful, Winter!

And now, here's a charming excerpt from Winter's story, Stitched in Love, from the Threads of Love anthology: 

***

Trace grinned at his niece as she chatted with her rabbit like it was a close friend. Duchess munched on a carrot and didn’t seem to care. Orange lined the rabbit’s mouth, making her look like she wore lipstick. The whole scene was too cute.

“Misty, eat your pancake,” Trace’s sister said as she passed the table.

“I’m full, Mommy.”

Julia sighed and set a stack of boxes on the kitchen counter. “Fine. Put your plate in the sink and go wash the syrup off your hands.”

“Okay.” Misty hurried the plate to the sink then rushed back to her rabbit.

“Don’t pick up. . .” Julia groaned when Misty grabbed the poor thing in her sticky grasp.

Trace chuckled. “Too late.”

His sister scowled at him. “Now you can clean it.” She extracted the squirming ball of fuzz from a protesting 

Misty and plopped it in Trace’s lap.

He winced as its claws dug into his thighs. “Ow.”

A wide smile on her lips, Julia scooted Misty out of the kitchen. “Don’t give her a bath. A wet washcloth will do.”

Eyeing the matted fur, Trace looked at his departing sister. “Why not a bath?”

“ ’Cause then you’ll need stitches,” Julia called from down the hall.

“Come on, Duchess.” He scooped up the rabbit and gingerly carried it to the sink.

Soft footfalls brought his attention to the doorway. Danni entered the kitchen, a bemused expression on her face. Trace did a double take. Was she wearing makeup?

“

What are you doing?” she asked.

He glanced at Duchess. “Cleaning syrup out of her fur.”

***

As one last treat, Winter has graciously offered TWO copies of Threads of Love in a giveaway.

Simply leave a comment below (including an e-mail address) and your name will be entered for a drawing  (via Random.Org). I'll choose the winning names on Wednesday, May 15th and notify folks via e-mail. This giveaway is limited to US entries only. 

Thank you so much for joining us today, Winter. 

Bon Appetit . . . and happy reading! 

Celebrate: Release Day!

** Weds. May 8th, 9:10 AM: Because of the large number of entries (party goers!), I've decided to give away FIVE signed copies of Rescue Team!

CONGRATULATIONS to our winners (chosen via Random.Org): 

KAREN S. (Ohio), JENNIFER KING, AMY mm, MARYANN F, AND JANET E. !!

And thank you ALL for helping me to celebrate!

----------------------------

Wheeee!  Today is the official release day for RESCUE TEAM !

We have balloons . . .

 Cyber-cake (all the taste, no pesky calories) . . .

And champagne--watch out for that cork!

Though many book sites (Amazon, B&N, Christian Book, and more) began shipping Rescue Team early, I think it's fun to have an offical celebration here, now. And because YOU, dear readers, are the reason there continue to be books to release, I want to thank you by offering a three book giveaway!  Simply leave a comment below (including your e-mail address) and  your name will be entered for a chance to win one of three signed copies of Rescue Team.

I'll select names (via Random.Org) on Wednesday May 8th and send e-mails to the winners.

Meanwhile, have some cake, grab a handful of confetti, and help me celebrate: Rescue Team is born!

Green Fries, no Dr. Seuss

I don't know about you, but fries have always been a huge temptation for me. The classic Idaho spud fries, crisp from oil, sure. But lately, I'm more inclined toward wonderful variations, like sweet potatoe fries. And, because I'm always looking for more healthful options: baked zucchini "fries." Last night I cooked up a batch from a recipe in our local grocery store's "Something Extra" magazine. And they were FABULOUS. Crispy, fragrant, and coated in a crumb mixture that includes Parmesan cheese and a surprising measure of roasted sunflower seeds. This recipe is going to to be a keeper at the Calverts' house, for sure:

Crisp zucchini Fries

1 cup panko breadcrumbs

1/4 cup roasted, salted sunflower seeds--very finely chopped

1/4 cup grated (not fresh shredded) Parmesan cheese

1 teaspoon dried thyme flakes

Ground pepper to taste

1/4 cup flour

2 teaspoons spicy brown mustard

3 egg whites, beaten until foamy

4 medium zucchini, cut into French fry wedges 

Olive oil cooking spray

This is a stock photo, I cut my zucchini strips a bit longer (the length of the zucchini itself) by cutting each squash in half lengthwise, then slicing each half into about 4 narrow strips; so each squash yielded about 7 or 8 fries.

Preheat oven to 425 degrees, line a baking sheet with foil and spray it with cooking spray
Stir together panko crumbs, seeds, cheese, thyme and pepper in a shallow dish
Place flour in another shallow dish
Beat together mustard and egg whites in a third shallow dish

Dip zucchini wedges into flour, then egg, then breadcrumb mixture.
Place on baking sheet and spray them lightly with cooking spray
Bake for 20 minutes (til lightly browned), coating fries with cooking spray again halfway through

Here's the finished photo of my fries:

We served them with ranch dressing--and left nothing but the crumbs. Okay, only a few crumbs . . .

I'll bet you think I can't come up with a book excerpt related to zucchini. Not true. Here's a short snippet from my debut medical drama, CRITICAL CARE, where Claire Avery and Dr. Logan "McSnarly" Caldwell visit my favorite Lake Tahoe restaurant:

***

Sunnyside Mountain Grill, a favorite with both locals and tourists, was casually upscale with men and women sporting trendy resort wear and sunglasses no doubt worth half a nurse’s biweekly paycheck. A jazz combo played at the edge of the deck, its bass-heavy music blending with soft laughter, tinkling glassware, and the crisp flutter of sails in the marina below. In the distance, the majestic Sierra Mountains, peaks white with snow, seemed to rise from the glassy blue surface of the lake itself. 
Claire closed her eyes for a moment, letting the sun warm her face and inhaling the wonderful mix of scents: pine trees, oiled decking, coconut sunscreen . . . and sizzling orders of burgers and fries. Her stomach rumbled and she smiled. This was not her typical day, for sure. She opened her eyes as Logan spoke.

“You’re from Arizona?” Logan leaned back as the waitress presented their plates.

“No.” Claire smiled, realizing he’d already beaten her to the punch in the get-to-know-you inquisition. “I’m a local. Sacramento. My dad took a job transfer to Phoenix after . . . my brother died.” She grabbed a fried zucchini stick, crispy and hot, and pointed it at Logan, determined to turn the conversation back to him

***

As a matter of fact (which has nothing to do with zucchini), right now Amazon is offering the e-book version of Critical Care for the very low price of 1.99.  I don't know how long this offer will continue, so if you're looking to load up your e-reader for the summer, now would be a good time to snatch this one up. 

So, what are YOUR favorite fries?  Do you have a favorite place to enjoy them?

Bon appetit . . . and happy reading! 

Birthday Getaway: Yummy Carmel, California

This post is a day late because we just returned from a two-day getaway to one of our favorite spots on the planet: Northern California's Carmel-by-the-Sea.  Given the choice of typing, or simply drinking in this view . . . I'm sure you get the picture:

Besides, I was busy gathering blog research. Translation: sampling local FOOD:
Which meant forcing myself to walk through the doors of quirky-delicious restaurants like this:

As usual, I was tempted by the appetizers: 

Grilled artichokes with lemony mustard dip

The artichokes were heavenly and locally grown--we passed acres and acres of them on our drive to the coast.  They always prompt hubby to recall his (Texas-born) father's less-than-impressed remark the first time he encountered these gourmet thistles: "It's a great way to eat mayonnaise."

On the other hand, my father (a native Californian) delighted in this thorny veggie. I do believe I've inherited his taste--and his deft leaf-pluck and upside-down-bottom-teeth-scrape skill in eating them. 

Since it was a birthday getaway (mine!) we let ourselves be tempted by dessert: 

Meyer Lemon and Blueberry Tart

Classic Creme Brulee

I am no longer shy about photographing food--no mattaer how strangely the wait staff and other patrons look at me. Research . . . it's rugged, but someone has to do it. 

And one last photo: 

View of Monterey Bay from the end of Fisheman's Wharf. The exact spot of this scene snippet from my second Mercy Hospital novel, DISASTER STATUS.   Feisty ER charge nurse Erin Quinn and by-the-book fire captain Scott McKenna:

***

They walked on for awhile in silence. Erin heard the distant bark of seals and realized they’d come to the end of the wharf, marked by benches, a few coin-operated viewing scopes, and dizzying view of the marina with hundreds of masts bobbing silently in the black waters. Faraway, lights dotted the outline of the Monterey Bay. A fog horn sounded, long and low. The breeze, salty and damp, lifted her hair. She shivered.

“Cold?” He asked.

She crossed her arms, rubbing at the sleeves of her cotton sweater. “I’m okay. California girl--tease me with a little March sunshine, and I’ll leave my coat in the car every time.”

“Here.” He pulled off his jacket and insisted that she slide into it despite her weak protests. It was fleeced-lined, pre-warmed by his body, and smelled like . . . she chuckled aloud.

“What?” He asked.

“Everything you have smells like a campfire.”

***

So how about YOU:  Are you a fan of  artichokes?   Would your dessert choice be blueberry-lemon tart or creme brulee?

Go Bananas . . . Kindly

Today my baby daughter (who is 34, regardless of whether or not that meshes with my chosen age) must have surgery on a finger--a nerve and tendon repair after a rather dramatic injury. Trust me, she earns the nickname "Adventure Girl." I'll be accompanying her to the hospital, sitting in the waiting room . . . and stocking her apartment and fridge with a few food items, easy stuff, comfort food. Like her favorite tomato soup, and the fixings for sourdough grilled cheese sandwiches. And some healthful juices . . .

I'll also be bringing bananas.

 Not just because they are simple, yummy, and loaded with good stuff like potassium, but because my daughter and I have a banana legacy of sorts. It involved horses:

This is a photo of  my Adventure Girl at age 8, at her first horse show. First of many. Boots, wool coat, "rat catcher" shirt and collar, leather gloves, velvet hard hat . . . even in California's blazing sun. As a horse show Mom, I quickly learned to feed her on the fly between events--sometimes during. She likes to tease me about the time I stood at the rail as she and her horse warmed up: I waved a banana--insisted she trot by and take bites as she practiced.

Since that time, we've shared a silly mantra when faced with a challenge: "Eat a banana!"

Food is a common "Get well, Thinking of You, Thanks, I'm Sorry" offering--suitable for most occasions.

Like here, in this short snippet from my newly released novel, RESCUE TEAM.  Our heroine, nurse Kate Callison, has just gone through a very rugged few days. This scene is shown tthrough the eyes of her friend, a hospital volunteer. Who arrives, bearing food:

***

“Kate?” Judith held a cardboard coffee carrier in one hand, the scent of Starbucks wafting upward as she tapped on the door. “It’s Judith Doyle, from the hosp—Oh, hello.” She tried not to gasp as morning sun revealed the swollen bruise on Kate’s face. “I hope this is all right. That I’m here. Your address was on the thank-you card you sent after the auxiliary fund-raiser. . . .”

“Of course it’s fine. I almost didn’t recognize you without your pink uniform. Come in. The place is sort of a mess. I haven’t felt like doing too much since I got home yesterday.”

And haven’t slept either? There were shadows under Kate’s beautiful eyes. Judith could relate; she’d been awake most of the last two nights herself. Thinking. Then praying, at long last.

“The way you like it,” she said, lifting Kate’s coffee from the carrier after they settled on the couch. “And there are scones, too—maple oat nut and a blueberry. We never got a chance to meet for coffee last week. And now so many things have happened.” Her throat tightened at Kate’s expression. Her eyes were red like she’d been crying.

***

Yes, my characters must earn their happy endings!

Today I'll be toting Get Well, Love You bananas to my Adventure Girl.

How about YOU: Do you arrive at the doors of friends and family laden with food offerings? Have you been cheered, heartened, comforted by someome offering that kindness to you?