The first dish of Thanksgiving 2017 has been made.
None of us are that fond of cranberry sauce, but other people are and since we usually get friends and family on Thanksgiving, I always make it a couple of days before and stick it in the fridge. This way it’s taken care off and I am not trying to boil orange juice at the last minute and then serve the whole thing burning hot.
Today I have something for everyone.
For Writers
Doris, the artist behind our Innkeeper covers and interior art, has launched a website with premade covers.
So if you need a good quality cover in a hurry, take a look at her inventory.
For Readers
Jessie Mihalik, who recently sold a SF Romance trilogy to Avon and who happens to be my neighbor half-a-mile removed, kicked off her free online serial novella, Queen’s Gambit. It’s available at her website, jessiemihalik.com, with chapters posted weekly.
Before you ask me, yes, we are still planning to resume Innkeeper Chronicles before Christmas. 🙂
Oh boy! More Innkeeper! Let the good times roll. Another thing to be thankful for. My family Thanksgiving had to be scheduled earlier due to various schedules in the family. I will be eating turkey for a week. That’s fine by me along with the trimmings. Yes, cranberry sauce., gravy, rolls.. We have those plus 4 veggies, stuffing (I pass on that) then I make a chocolate cake, a sky high apple pie (apple tree was very generous this year) a lemon meringue pie, and choice of homemade vanilla, peach, strawberry, cinnamon or coffee ice cream. I buy the chocolate ice cream. I also have a tray o several kinds of homemade cookies to tide people over until turkey time. I cheat and make them ahead, well ahead and freeze them. Come Thanksgiving Day I will put my feet up and have a hot turkey sandwich. Yep, with cranberry sauce. Hope you all have a great holiday.
Just started reading the Queens Gambit and can’t wait for more. Thanks for telling us!
Happy pre-Thanksgiving! I love cranberry sauce but many others do not. One of the recipes that I use your after year is from Emerald Legassie. We call them “drunken ” cranberries because they have port in them which makes him a bit unusual. . If you want to try something different next year if this recipe a try! http://emerils.com/121522/cranberry-sauce.
Kim
Sorry for the mispelling! Darn Siri! The recipe is from Emeril Lagasse.
I wasn’t a fan of cranberry sauce until two years ago. I put less sugar and now I’m sold.
Yay!!! And thank you on Innkeeper!!! Though, I love everything you do!!!
*squees at a pitch only dogs can hear*
Woohoo, more Innkeeper!! Thank you. I’ve really missed Dina and Sean. And of course, Orro and Beast… I saw a picture of an incredibly adorable Shih-Tzu the other day on Twitter which made me think of Beast. 🙂
While it would make a wonderful Christmas gift, we’ll be happy to get our Innkeeper fix whenever you’re ready and not too exhausted by moving. After New Year would also be very fitting with the timeline in the books.
Oh, and this is totally Beast replacing Helen as Orro’s sous chef: http://twitter.com/eddiesean_/status/921749710205083648
For anyone interested in cute Shih-Tzu cosplay, this guy’s Twitter is a real treasure trove. 🙂
Thanks so much for the referral to Doris’s website, selfpubbookcovers.com. I found an excellent cover for our family novel project. Second Son was originally written by my Uncle Willis back in the 60’s, but life interfered and he passed it on to my mother to finish, who passed it to me with a request that I finish it for both of them.
While it’s a work of fiction, much of the story is informed by my uncle’s life, growing up in the deep south right before World War II, and then being swept up into the war itself as a field medic serving in France and Germany.
Have you tried cranberry chutney?
Simmer together for 5 minutes
1 c. water
1 c. sugar
½ c chopped onion
½ minced clove of garlic
Generous dash of cayenne
4 whole cloves
1 tsp salt
¼ cup vinegar (white or cider)
Add two cups fresh cranberries
½ c. raisins
½ c. chopped dates
¼ c. diced ginger
¼ c. brown sugar
Simmer 15-20 minutes or more
Cool
Serve chilled. This makes 1 ½ pints
Oh cool! I’ve been looking for a new read – will check it out! Can’t wait for more Inkeeper too.
More Innkeeper! SQUEEE! Thank you.
More Innkeeper!! Yes! Doing a happy dance!! 😀
Thanks for the heads up on Jessie Mihalik’s work- I’m addicted already and am stalking her blog posts in a similar way to yours 🙂 Each new post with snippet makes me a bit giddy and the woot quota is rising!
Glad you had a good Thanks giving and hope you had some pigs-in-blankets. These are Lincolnshire chippolata sausages (with lashings of sage and black pepper) wrapped in bacon- delicous hot, cold and in between! They’re a staple part of the English Christmas dinner (and any proper roast chicken to be honest)
The self pub book covers – What a great idea! Thank you so much for pointing me towards the website. I think it’s genius.