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Cooking

One thing I do and do well is cook. Check out Studly’s waistline if you don’t believe me. Yet it has always frustrated me to read a delicious-sounding recipe and then have to figure out what to serve with it. Beans or peas? Fried or boiled potatoes? To salad or not. You get the idea. We’re not talking rocket science, but a clue or two from those big-buck chefs, whose books I constantly buy, would sure help.

So today don your aprons and grab those skillets because we’re taking a giant step to ease the burden of the overworked woman.

Every month a new menu will be posted. Please feel free to email me your thoughts, suggestions, or your favorite recipes. We’re all in this cooking thing together and might as well help out each other.

August’s Choice

from Linda Lee Greene, Author/Artist

Saturdays are universally hectic. Itineraries for this special day of the week are mind-boggling in their Mach-speed, complexity, and crowded activities. But it is also the time before the starting pistol shoots us into a frenzy to steal a few moments to reconnect with our loved-ones, and even with ourselves. Saturday morning renewals in my house back in the days when my kids were still at home, and admittedly when life was slower and simpler, routinely began with all of us gathering together for a sit-down breakfast. Bacon and eggs, toast, juice, and sometimes pancakes were often as not on the menu. It is easy to imagine people of today longing for those laidback weekend mornings, but nowadays convenience is a necessity and usually wins out over nostalgia.

The following low calorie, low carb, and high protein recipe that serves 4 is a good one to include in our whirlwind playbook. To meet that convenience factor, it can be made ahead of time, in 30 minutes of the evening before for instance, refrigerated, and then reheated at the appropriate time in the microwave at 50% power. For breakfast, serve it with fruit and a slice of a Keto-friendly bread or bagel slathered with cream cheese. I prefer Neufchâtel because it is lower in fat and creamier than standard cream cheese.

This tomato and egg recipe is also wonderful for brunch accompanied with cooked or fresh veggies and a chunk of a hearty bread. At times, I heat it up for dinner. Paired with a side of steamed spinach and carrots, a slice of homemade and healthy bean flour bread, a glass of a tasty beverage, I then settle in for the rest of evening with a belly full of satisfaction.

Picture of breakfast tomatoes in a bowl

Breakfast Tomatoes

4 lg. firm tomatoes, cut in half, scoop out pulp and seeds
Olive oil spray
1 tsp. salt – preferably kosher or sea salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried thyme
8 small eggs if available, or 8 large eggs with excess whites
½ cup grated Parmesan cheese
4 tbsp. grated parsley for garnish

Preheat oven to 400° F.

Place the hollowed-out tomatoes in a baking dish, spray them with olive oil, and then sprinkle with salt, pepper, garlic powder, and thyme.

Break one egg into a small bowl or ramekin and then slide it into a tomato half. Continue this process until all 8 tomato halves are filled. Top each half with 1 tablespoon of Parmesan cheese.

Bake until egg whites are set, about 20 minutes. Use a large slotted spoon or spatula to scoop tomatoes onto a serving platter or into an airtight container. Garnish with parsley and serve or refrigerate.

In multi-award-winning author Linda Lee Greene’s new release, Garden of the Sprits of the Pots, A Spiritual Odyssey, ex-pat American Nicholas Plato gets lost one fateful Saturday morning in Australia’s outback and happens on a pintsized hut on a lonely plot littered with hundreds of clay pots of every size and description.

Book cover

Driven by a deathly thirst, he stops. A strange little brown man materializes out of nowhere and introduces himself merely as ‘Potter,’ and welcomes Nicholas to his ‘Garden of the Spirits of the Pots.’ Although Nicholas has never laid eyes on Potter, the man seems to have expected Nicholas at his bizarre habitation and displays knowledge about him that nobody has any right to possess. Just who is this mysterious Aboriginal potter?

Although they are as mismatched as two persons can be, a strangely inevitable friendship takes hold between them. It is a relationship that can only be directed by an unseen hand bent on setting Nicholas on a mystifying voyage of self-discovery and Potter on revelations of universal certainties.

A blend of visionary and inspirational fiction, and a touch of romance, this is a tale of Nicholas’ journey into parts unknown, both within his adopted home and himself, a quest that in the end leads him to his true purpose for living.

Garden of the Sprits of the Pots, A Spiritual Odyssey is available in eBook and/or paperback.

Buy Now

Kindle | Paperback

 

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.

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

Sloane

July’s Choice

Get Your Grill On!

Quick and easy and oh so good. This is a delicious meal for two and it’s terrific when friends or family come for dinner. Simply increase ingredient amounts proportionally and you’re good to go!

Serve with Pear Salad, Sautéed Broccoli, and White Wine – Riesling.

Chicken Kabobs

Chicken Kabobs

1 – 1½ lbs. (500 – 750g) chicken breasts, skinless and boneless
1 med. onion, quartered
1 med. red pepper, seeded and ribs removed
1 med. yellow pepper, seeded and ribs removed
3 garlic cloves, pressed or chopped fine
¾ cup (180ml) olive oil
¾ cup (180ml) honey
1 tbsp. (15ml) soy sauce
Freshly ground pepper to taste
1 small can pineapple chunks, drained
10 – 16 baby bella mushrooms, stems removed
Vegetable oil for grill

Cut chicken into 1½ in. (3.8cm) pieces and then place into a plastic bag or bowl. Separate onion sections, add to chicken. Slice peppers into 1 in. (2.54cm) pieces add to chicken. Set aside.

Whisk garlic through pepper together in a small bowl. Add half, maybe a little more, this mixture to chicken. You need to hold back some marinade for basting while you grill. Cover and refrigerate 1 – 2 hours.

Coat grill lightly with olive oil. Set grill to medium-high.

Thread chicken and veggies onto skewers, e.g.: chicken, onion, mushroom, yellow pepper, chicken, pineapple, red pepper, and so on. Make sure all the pieces touch but aren’t jammed against one another. Discard remaining marinade.

Grill 12 – 15 minutes. Brush skewers with held back marinade and turn frequently so meat cooks evenly.

No skewers? No problem.

Drain chicken mixture in a colander. Heat a skillet on the grill or stove. Add reserved marinade, chicken and remaining ingredients. Sauté 12 – 15 minutes, stirring and turning frequently.

Chicken Kabobs, Pear Salad, and Sautéed Broccoli are just three of the easy and delicious recipes you will enjoy from one of my latest cookbooks. Here’s a little more info for you.

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

Sloane

June’s Choice

A Perfect Summer Meal
from Vonnie Hughes

Here’s a perfect lunch or dinner that’s great for leftover vegetables from Down Under. The extra bonus – it’s easy to make. Let your imagination rule on the veggies. Onion, broccoli, mushroom, cauliflower, courgettes (eggplants), capsicums, corn kernels…whatever you have on hand tastes amazing in this recipe. Chopped, cooked bacon or a small can of salmon are welcome additions.

Self-Crusting Quiche

Self-Crusting Quiche

3 tbsp. butter
3 medium eggs
1 cup milk
1 cup flour
1 tsp. baking powder
Pinch of salt
Pepper to taste
2.5 cups mixed vegetables, chopped
1 cup grated cheese with a snappy flavor for oomph

Preheat oven to 350° F (180° C).

Coat an ovenproof dish large enough to hold all ingredients with butter. Set aside.
Mix eggs, milk, flour, baking powder, salt, and pepper together in a bowl.

Stir in vegetables and bacon or salmon if you’re using them.

Blend in cheese.

Pour mixture into a greased dish. Bake 40 minutes or until a sharp knife inserted in the middle comes out clean.

Mr. Monfort's Marriage cover

Here’s a little from Vonnie’s Regency romance to perk your interest.

Matthew Monfort has two excellent reasons for loathing members of the ton, but thanks to his father’s machinations, he finds himself inveigled into offering for Lady Verity Tristan. Well, it’s time he married and she’s…well, she’s different; in fact, she’s quite delightful…and intelligent…and sweet… but she needn’t think she’s going to win him over.

Buy Now

Available from Amazon

Vonnie Hughes photo

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand, be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

All of Vonnie’s books are available on The Wild Rose Press and Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook, Twitter, and Goodreads.

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

May’s Choice

An Italian Taste Treat
from Catherine Castle

Traditional carbonara sauce has an egg and cheese sauce added to the spaghetti just before serving. I don’t care for eggs added to things at the last minute, so I eliminated the eggs and sauce and came up with my own version of carbonara. I hope you’ll like it as much as we do.

Spaghetti Carbonara

Zucchini Spaghetti Carbonara ala Catherine

6 slices thick bacon
4 oz. whole wheat spaghetti
2.5 oz. can sliced black olives, drained
1 cup diced or chunked ham
1 med. zucchini, cut lengthwise and sliced thin
½ cup grated Parmesan cheese

Divide bacon into 4 and 2 slices. Prepare 4 slices for microwaving by placing between 2 paper towels on a microwave safe plate. Microwave for 3 minutes until crisp. Remove from paper while still warm and crumble.

Dice remaining 2 slices and place in a large skillet, cooking until crisp.

While bacon is cooking, boil water for spaghetti and cook as directed on package until pasta is firm. Drain fully when cooked.

While pasta is cooking, sauté ham and zucchini with diced bacon until zucchini is tender.

Drain any excess liquid from the pan.

Add olives and cooked drained spaghetti to zucchini and bacon, tossing to mix.

Remove from heat and add parmesan cheese, tossing quickly to keep cheese from clumping.

Top with crumbled bacon and serve.

Makes 2 generous main dish servings or 4 side dishes.

Note: additional cheese may be sprinkled on top of pasta after serving, if desired.

This dish makes up quick, so you won’t have time to read a book while it’s cooking, but after the dishes are done, check out Catherine’s sweet romantic comedy with a touch of drama.

Here’s a peek to further induce you.

One date for every medical test—that’s the deal. Allison, however, gets more than she bargains for. She gets a Groom for Mama.

Beverly Walters is dying, and before she goes she has one wish—to find a groom for her daughter. To get the deed done, Mama enlists the dating service of Jack Somerset, Allison’s former boyfriend.

The last thing corporate-climbing Allison wants is a husband. Furious with Mama’s meddling, and a bit more interested in Jack than she wants to admit, Allison agrees to the scheme as long as Mama promises to search for a cure for her terminal illness.

A cross-country trip from Nevada to Ohio ensues, with a string of disastrous dates along the way, as the trio hunts for treatment and A Groom For Mama.

Buy Now

Available from Amazon and Barnes and Noble

 

Multi-award-winning author Catherine Castle has been writing all her life. A former freelance writer, she has over 600 articles and photographs to her credit (under her real name) in the Christian and secular market. Now she writes sweet and inspirational romance. Her debut inspirational romantic suspense, The Nun and the Narc, from Soul Mate Publishing, has garnered multiple contests finals and wins.

Catherine loves writing, reading, traveling, singing, watching movies, and the theatre. In the winter she loves to quilt and has a lot of UFOs (unfinished objects) in her sewing case. In the summer her favorite place to be is in her garden. She’s passionate about gardening and even won a “Best Hillside Garden” award from the local gardening club.

Learn more about Catherine Castle on her website and blog. Stay connected on Facebook and Twitter. Be sure to check out Catherine’s Amazon author page and her Goodreads page. You can also find Catherine on Stitches Thru Time and the SMP authors blog site.

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

Sloane

April’s Recipe

A Deep South Specialty

from Leigh Goff

Here is a dessert I confiscated and made my own. This New Orleans treat is perfect on a special night for two as well as holiday gatherings and everything in between.

Here are a few tips to make preparing this dessert easier:

Soak the raisins in bourbon before you start this recipe. You can even soak them a day or two ahead.

The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 200° F oven for 10 minutes.

Go easy on the bourbon sauce. It is strong! But so delicious.

Bread Pudding

1 cup raisins
¼ cup bourbon whiskey
1 loaf French bread, at least a day old, cut into 1-inch cubes
1 qt. milk
3 large eggs
2 cups sugar
2 tbsp. vanilla extract
¼ tsp. allspice
¼ – ½ tsp. cinnamon
3 tbsp. butter, melted

Combine raisins and bourbon in a small bowl. Cover and soak for 1 to 2 hours or until the raisins have absorbed most of the bourbon.

Preheat oven to 350° F.

Pour milk into a large bowl. Add bread and press into milk with your hands or a large spoon until all the milk is absorbed.

In a separate bowl, whisk eggs until frothy. Whisk in sugar, vanilla, allspice, and cinnamon. Pour over bread mixture. Add bourbon-soaked raisins, with or without the remaining soaking liquid. Stir gently to combine.

Pour melted butter onto bottom of a 9 x 13-inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in bread mixture then egg mixture.

Bake 35 – 45 minutes, until liquid has set. The pudding is done when the edges are just brown and pulling away from the pan edge.

Bourbon Sauce
½ cup (1 stick) butter, melted
1 cup sugar
1 large egg
½ cup Kentucky bourbon whiskey, amount according to taste

Make the bourbon sauce while the bread pudding is cooking.

Melt butter in a saucepan on low heat. Whisk in sugar and egg. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove pan from heat.

Do not allow mixture to simmer! Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.

Whisk in bourbon. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve with whiskey sauce on the side. This dessert is best eaten the day it is made.

Please allow me to share a peek at my Southern Gothic book while you enjoy your pudding.

Koush Hollow:
Where bayou magic abounds and all that glitters…is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

Available at Amazon in three formats:

Kindle | Paperback | Audiobook

 

Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Pinterest, and Goodreads.

 

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

Sloane

March’s Choice

Delicious Lenten Side Dish

from Alicia Joseph

This vegan recipe is also a fave for my meat-eating friends and family. Give it a try and let me know what you think.

Baked Beans

Vegan Baked Beans

1 cup brown lentils
½ cup red lentils
1 carrot, chopped fine
2 stalks celery, chopped fine
½ med. red onion, chopped fine
1 bell pepper, chopped fine, color doesn’t matter
3 cups water + 6 tbsp. water
3 tbsp. flaxseed meal (linseed), chia seeds work too
1½ cups oats
1 tbsp. dried chopped onion
½ tbsp. garlic powder
1 cup ketchup

Preheat oven to 350° F.

Mix both lentils, carrot, celery, onion, and pepper together in a saucepan. Stir in 3 cups water and boil until has evaporated. Be sure to stir often.

In a separate dish, mix flaxseed with 6 tablespoons of water. Let it stand to thicken. This is your egg replacement.

When lentils and vegetables are cooked, slowly pour in oats. Break oats up as much as you can. Stir in lentils so it’s a nice thick consistency. Next add flax mixture, onion, and garlic. Mix well.

Pour contents evenly into a loaf pan. Bake 15 minutes. Pour ketchup over the top and cook for an additional 5 minutes.

Here is a glimpse into one of my books. I hope you enjoy it.

“When a train runs over a penny, the penny changes form, but it can still be a penny if I want it to be. Or, I can make it be something else.”

Lyssa and her best friend Abbey discover a hideout near the train tracks and spend the summer before sixth grade hanging out and finding freedom from issues at home. Their childhood innocence shatters when the hideout becomes the scene of a tragic death.

As they’re about to graduate from high school, Abbey’s family life spirals out of control while Lyssa is feeling guilty for deceiving Abbey about her sexuality.

After another tragic loss, Lyssa finds out that a penny on the track is sometimes a huge price to pay for the truth.

Buy Now

Kindle | Paperback

 

Alicia Joseph

Alicia Joseph grew up in Westchester, Illinois. She has many works-in-progress that she hopes to finish soon. Life permitting.

When she is not writing, Alicia enjoys volunteering with animals, rooting for her favorite sports teams, and playing “awesome aunt” to her nine nieces and nephews.

Learn more about Alicia Joseph on her blog. Stay connected on Facebook and Twitter.

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

Sloane

February’s Choice

A special treat for your Valentine
from Carol Browne

This delightful dessert is popular in Britain. We call them fairy cakes while my American cousins call them cupcakes. No matter which you say, I am confident you will love this vegan sweet. Add a little food colouring to the icing for a more festive appearance. Sprinkles or candied cake decorations are also a fun addition.

Fairy Cakes

6 tbsp. /90ml oil
1 cup /230ml water
½ cup /55g light brown or coconut sugar
1¼ cups /185g self-rising flour
1 heaped tsp. /5+ml baking powder
1 ½ oz. /45g cocoa or carob powder

Icing
½ cup /55g icing sugar (confectioner’s sugar)
vanilla essence (vanilla extract) to taste
¼ cup /55g margarine

Preheat oven to 350 F°/180C/gas 4.

Stir oil into water in a medium-size bowl. Beat in dry ingredients with a hand whisk. Roughly 2 mins.

Insert fairy cake (cupcake) papers into a muffin tin. Pour in batter about half way up the paper. Bake 15 mins.

Remove cakes from tin and allow to cool on a rack.

Cream filling ingredients together in a small bowl. Slather onto cakes after they have cooled.

You’re worked hard so pour a cup of tea and settle a fairy cake or two onto a plate then sit back. How about a peek at my fantasy while you enjoy a break?

Elgiva, a young elf banished from Elvendom, must seek shelter among the Saxons as her only hope of surviving the coming winter.

Godwin, a Briton enslaved by the Saxons, is a man ignorant of his own inheritance and the secret of power he possesses.

A mysterious enemy, who will stop at nothing to wield absolute power over Elvendom, is about to make his move.

When destiny throws Elgiva and Godwin together, they embark upon the quest for the legendary Lorestone, the only thing that can save Elvendom from the evil that threatens to destroy it.

There is help to be found along the way from a petulant pony and a timid elf boy but, as the strength of their adversary grows, can Elgiva’s friends help her to find the Lorestone before it falls into the wrong hands?

Buy Now

Available at Amazon and all other major vendors.

 

Born in Stafford in the UK, Carol Browne was raised in Crewe, Cheshire, which she thinks of as her home town. Interested in reading and writing at an early age, Carol pursued her passions at Nottingham University and was awarded an honours degree in English Language and Literature. Now living and working in the Cambridgeshire countryside, Carol usually writes fiction but has also taken a plunge into non-fiction with Being Krystyna. This story of a Holocaust survivor has been well received.

Stay connected with Carol on her website and blog, Facebook, Twitter.

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

Sloane

January’s Choice

Comfort Food – Italian Style
from Sharon Ledwith

Picture this – savory, sautéed chicken cooked in a cheesy, creamy sauce with Roma tomatoes, served atop a bed of fettuccini pasta. Is your mouth watering yet? Mine is. One of my go-to meals I order at a restaurant includes this classic pasta dish. So, I thought I’d bring this Italian favorite from the restaurant into your kitchen to enjoy with 8 of your family or friends wherever and whenever you choose to get-together.

With a prep time of 30 minutes, and a cook time of 30 minutes, you can divvy up the duties and make it a culinary collaboration. Wine, of course, is optional, but encouraged.

Fettuccine Alfredo

Classic Chicken Fettuccini Alfredo

6 skinless, boneless chicken breasts halves, cut into cubes
6 tbsp. butter, divided
4 cloves garlic, minced, divided
1 tbsp. Italian seasoning
1 lb. (454 g) fettuccini pasta
1 onion, diced
1 – 8 oz. (227 g) package sliced mushrooms
⅓ cup all-purpose flour
1 tbsp. salt
¾ tsp. ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ozs. (227 g) shredded Colby-Monterey Jack cheese
3 Roma (plum) tomatoes, diced
½ cup sour cream

In a large skillet set over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt the remaining butter in the skillet. Sauté onion, remaining garlic, and mushrooms until onions are transparent. Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Blend in Parmesan and Colby-Monterey Jack cheeses. Continue to stir until cheese is melted. Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.

IF by any chance you have leftovers, the Alfredo mixture freezes well.

Here’s a glimpse into my latest time travel novel. I hope you enjoy it.

True freedom happens only when you choose to be free.

Eleven-year-old Drake Bailey is an analytical thinker and the genius of the Timekeeper crew. However, no logic or mathematical acumen can change the color of his skin, or prepare him for this third Timekeeper mission in antebellum Georgia. To survive, Drake must learn to play the role of a plantation slave and when confronted with the brutality, hatred, and racism of the deep south, he’ll have to strategically keep one move ahead of his sadistic captors to ensure his lineage continues.

In a dark world of Voodoo, zombies, and ritualistic sacrifice, the Timekeepers must ensure a royal bloodline survives. Can Drake remove both literal and figurative chains to save both himself and a devout slave girl from a terrible fate? If he can’t summon the necessary courage, humanity could stand to lose one of its greatest leaders.

Buy Now

Available at Amazon and all other major vendors.

 

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

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

Sloane