On My Mind Today

Early this year I became acquainted with T. L. Gregory, and we have since become good friends. She had written her first novel, and was in need of an editor to review it for submission to the publisher. She learned that I am a writer, and I was honored when she asked if I would edit her story. Editing was completed this fall, and the book was submitted to Abbot Press. They have since published her book, Ways of War . This is the first in a trilogy, with the second book coming in mid 2016. It is a historical tale set in the Vietnam War era; interesting and intriguing with plot twists that keep you guessing. I can't wait to receive the first chapters of book two to find out where the story will go! Please help me in supporting T.L. Gregory by visiting her website. Her first novel will make a wonderful gift for you or someone you know. http://www.tlgregory.info/ways-of-war.php 

Growing up we learned about the Pilgrims and the first Thanksgiving held in 1621. Although there are many versions, the story many of us know is the one we are taught in school.  The first American Thanksgiving was held in celebration and thanks of the harvest that the Plymouth Colony was blessed with after a very harsh winter. The colonists celebrated the day in the spirit of traditional English harvest festivals. The Native American Indians Samoset (Abenaki), Squanto (Patuxet-tributary of the Wampanoag), and Massasoit (Leader of the Wampanoag) were the honored guests of Captain Myles Standish, and were asked to bring their immediate families along for the feasting and celebration. Standish had no idea that their immediate family consisted of nearly one hundred members of their tribe. Standish and the Pilgrims did not have enough food to last three days for so many people, so Massasoit sent his men home to bring back more food and supplies. His generosity provided the majority of th

Many of you may be hosting a Thanksgiving breakfast or brunch, and will be looking for something new to serve your guests. With pumpkin being so popular this time of year, this bread pudding may be just the thing to add to your menu. Bon appetite!   Pumpkin Bread Pudding 1 1/4 cups 2% reduced-fat milk 1/2 cup sugar 1/2 teaspoon pumpkin-pie spice 3 large eggs, lightly beaten 1 (15-ounce) can pumpkin 4 1/2 cups (1/2-inch) cubed Challah or other egg bread (about 8 ounces) Cooking spray 1/2 cup maple syrup 1/4 cup chopped pecans, toasted   1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.   Preheat oven to 350°.   2. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of

As I stepped onto the frost covered deck on this cold November morning, I heard the ducks and geese calling out at the far end of the lake. It was as if they were telling each other that the time to make their journey to warmer climates would be upon them soon. And in my heart and soul I was wishing that I could sprout wings and take that journey with them. I will miss their chatter, and the soulful call of my loons as the lake sleeps over the winter. Every November when the daylight hours diminish and the weather turns colder my mood turns a bit gloomy as I dread what is to come. I enjoy being outside, but not in the bitter cold and snow. Don't get me wrong - I love the beauty of fresh fallen snow and how it sparkles like diamonds under the bright sun. And if it is a warm, sunny winter day, cross-country skiing or a nice walk can be refreshing and great fun. However, I do much better when the grass is green and the days are warm. I will miss my vegetable garden and flower bed

This piece was given to me many years ago by my father. The author is unknown, but it is as true today as it was so long ago when it was written. The original was called The Man In The Glass . I have adjusted it a bit to fit both men and women because it applies to us all. The Person In The Glass   When you get what you want in your struggle for self and the world makes you king or queen for a day, just go to a mirror and look at yourself and see what that person has to say.   For it isn't your father or mother or spouse whose judgment you must pass, the person whose verdict counts most in your life is the one staring back from the glass.   Some people might think you're a straight shooting friend and call you a wonderful soul, but the person in the glass says you're a bum if you can't look them straight in the eye.   They're the person to please, never mind all the rest for they're with you clear to the end, and you'

As young children we have no concept of how our words and actions can hurt our mother. Then we grow into teenagers and it becomes very clear how these things can hurt, and we will often use them to do just that. It is our way of expressing our anger and frustration when we want to be grown up and in control of our life, when we know that we are not grown up or in control. Our mothers remind of us that often - my house - my rules. Mothers get the best of their children, but also the worst. We become the one that they take out their frustrations on - the proverbial whipping post as they say. They have no idea how much we take and how much it breaks our hearts, or how often. In spite of all this, we forgive them, as they will forgive their children when they are on the receiving end of all these things. For it is when we become a mother that we know the impact of our children's words and actions. And they will say as we do.... I forgive you for: The first time when you were a sm

The holiday season is just around the corner so I find myself looking for something new to offer my guests. This recipe comes from The Wellesley Cookie Exchange Cookbook. Since 1971 about 40 women have gathered in December to swap dozens of Christmas cookies. These chocolate nut balls with a generous dose of rum are just one of the many you will find in the pages of the cookbook. No-Bake Chocolate Rum Balls   2 cups chocolate wafer crumbs 1 cup confectioners sugar 1 cup finely chopped toasted almonds or hazelnuts, plus more for rolling 2 tablespoons cocoa powder 3 tablespoons maple syrup 1/3 cup rum   In a large bowl, stir together the crumbs, sugar, nuts, cocoa, maple syrup and rum. Form into 1-inch balls; then roll in the chopped nuts. Refrigerate until firm. Serve cold or at room temperature. Keep any that are left refrigerated. Makes 3 dozen balls.     

As far back as I can remember Halloween has been one of those holidays that was fun for children. How could they not enjoy dreaming up a costume and going out to Trick or Treat for candy. Growing up there were six of us and we spent weeks deciding what we wanted to be and how to come up with the costume. Of course back then we used what was available in the house to create our vision, and maybe we could get a purchased plastic mask. Then on Halloween night our parents took us out to go from house to house. We would run up to the door, knock, and when it was opened we would all yell out, "Trick or treat!", then watch as the treat was deposited into our bag or bucket. After saying thank you we moved on to the next house and repeated the process until we felt that nothing had been missed. Once home we would dump our bounty on the table and our eyes would open wide with amazement at what we had collected. I kept that tradition alive with my children, and they are doing so wit

With cooler weather arriving I am always looking for a nice meal that I can put in my Crock Pot. Nothing better than having a great dinner waiting when you get home from work. Hope you all enjoy this as much as we do! Coq Au Vin   3 large chicken breasts, halved 6 bacon slices, diced 2/3 cup sliced green onions 8 small white onions, peeled 1/2 pound whole mushrooms 1 clove garlic, crushed 1/4 teaspoon pepper 1 teaspoon salt 1/2 teaspoon dried thyme leaves 8 small new potatoes, scrubbed 1 cup chicken stock Fresh parsley 1 cup Burgundy     In a large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken breasts to the skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushroom and garlic in Crock Pot. Add browned chicken breasts, bacon and green onions, salt, pepper, thyme , potatoes and chicken stock. Cover and set on low for 8 to 10 ho