After the total fail of my last web page, I have finally gotten my brand-new website back up and, hopefully, it will be here for a very long time. There will be news of my current and upcoming books, family funnies, garden changes, trips we’re on, and recipes.
Yes, at the end of each blog, I will post my favorite recipe of the month. I love to try new recipes. Some are a success, and some are fails. The good ones will be posted here.
Every year, my sweet hubby and I plant a ½ an acre garden consisting of onions, peppers, tomatoes, sweet peas, corn, watermelon, squash, potatoes, and four different kinds of beans. This year, God has blessed us with an abundance of produce. So much that, we are swiftly filling up two freezers. Hubby is trying to talk me into buying another freezer. We planted over 300 onions, over 100 tomato plants, 100 corn plants, and rows of beans. It keeps me, and anyone I can recruit, busy cleaning, vacuum sealing, and canning the fresh produce. But it is so worth it when we cook the fresh food. I have shared a picture of how we are storing our onions.
Next year, I plan to plant Brussel Sprouts and Broccoli. Which brings me to the recipe of the month, Cheesy Brussel Sprouts. If you don’t like Brussel Sprouts, you will still love this recipe.
Another topic I’ll let you in on is my hilarious family. Most of the time, it’s either my sweet hubby or my great-grandson, Nicholas. They are two peas in a pod. Nicholas is six, going on thirty, and he wants to be just like his Papaw. His latest, he runs his finger across his face right below his nose and says, “I’m growing a mustache.” Yesterday, he took his shirt off and made me feel his back. “Can you see all the hair on my back?”
Of course, there isn’t anything there but fuzz, but I always agree with him. That boy can come up with some of the most off the wall things, and I want to share them, preserve them to threaten him with when he is a teenager.
Hubby and I have an RV that we love to travel in. Every year, we spend a week on Wright Patman Lake fishing, (my next favorite hobby). We have been from Glacier National Park to Niagara Falls to Big Bend National Park, and several places in between. I will be telling of some of the most memorable places.
And most important of all, my books. I am extremely excited about my current release, Mist on Trinity River. It is the second book in my Weber, Texas Series. After a difficult problem with the release, I have friends who helped me get the paperback released. I am still trying to get part of it straightened out, but at least you can purchase the new release at goo.gl/g3fbrR. I hope you enjoy reading it as much as I enjoyed writing it.
What’s next? I am rewriting When the Past Came Back. It will have a new title, new cover, and I hope new story. After that will be the sequel that continues the story of Dani and Cody. There will be tears, laughs, and anger at the villain.
Cheesy Brussel Sprouts
3 tablespoons butter
1 medium onion (chopped)
¾ cup heavy cream
2 lbs Brussel Sprouts (cut into halves)
salt to taste ½ teaspoon cayenne
1 cup grated, sharp white cheddar
1 cup Gruyere, grated
½ cup cooked bacon
Preheat oven to 375. Melt butter in deep pan or skillet and add chopped onion, Brussel Sprouts you have cut in ½, salt (about 1 teaspoon), and cayenne. Cook over medium heat, stirring occasionally, until tender. Remove from skillet. Add cream, ½ of cheese, and bacon. Whisk to blend until cheese melts. Add the sprouts and onion. Pour into a baking dish and top with remaining cheese. Bake until bubbly and cheese starts to brown.