I have a lot to be thankful for…
I love this time of year for many reasons, the change of seasons and count down to the end of the year with Thanksgiving, Hannukah, and Christmas. With all our children on their own, they spend Thanksgiving with their in-laws. On Friday, everyone moves back home for a Thanksgiving reprise (without turkey) and a long weekend together.
We are lucky. Our daughters and their families live close by. Even during our quarantine in New Jersey we’ve been able to see each other. It is almost normal although there is lots of handwashing and mask wearing when we go grocery shopping, just about our only activity.
Our son and his wife live outside of Boston about three states or four hours away. While we speak or see them on video calls almost every day, after nine months we finally saw them in in person in September, the day before their first anniversary. Since then we’ve been planning our Thanksgiving weekend and have been all set for them to arrive Thanksgiving night.
He called last week and told us they were upset but they would not be coming home. Someone in his office had COVID symptoms and they had to quarantine for two weeks.
I admit, I was teary eyed as I spoke to my daughters. Everyone was disappointed, but we decided this was just another challenge. We decided everyone would be at the table on Friday, albeit our son and his wife electronically. She’s surprising him. We spoke and I sent her the recipes for his favorite holiday food from home. The grandkids decided to include their uncle and aunt at breakfast on Saturday, and are investigating a Nexflix party, too.
I have a lot to be thankful for…
- A wonderful close family that doesn’t let anything get in the way of being with each other.
- And our Hannukah celebration starts on December 11, another weekend event.
What do you have to be thankful for?
P.S. Here is one of the recipes I shared with my daughter-in-law.
Ingredients – Serves 6
½ lb fine egg noodles, cooked and drained
½ lb cottage cheese
½ pint dairy sour cream
¼ cup (1/2 stick) butter at room temperature
1/3 cup of sugar
1 cup of milk
1 tsp vanilla extract
Cinnamon-sugar to garnish
- Preheat oven to 350 degrees F
- Turn warm, drained noodles into a bowl and add cottage cheese, sour cream, and butter. Mix well.
- Pour into well-greased 1 ½ qt glass baking dish.
- Beat eggs well. Beat in sugar, milk and vanilla. Pour evenly, over noodle mixture in baking dish. I use a fork and make a few holes in the noodle to get the liquid evenly distributed.
- Sprinkle top with cinnamon-sugar.
- Bake in preheated 350 degrees F oven for 1 hour.
While you’re waiting for the noodle pudding to bake, sit back and read a time travel adventure.
Praise for Knight of Runes
“… full of, ‘on the edge of your seat’ suspense, mind- boggling drama and a forever-after romance.”
“… the plot builds steadily through dangers and discoveries that affect the hero and heroine, leading to a powerful conclusion that precedes the next highly anticipated follow- up book.”
She was his witch, his warrior, and his wife. He was her greatest love. Four centuries couldn’t keep them apart.
When Lord Arik, a druid knight, finds Rebeka Tyler wandering his lands without protection, he swears to keep her safe. But Rebeka can take care of herself. When Arik sees her clash with a group of attackers using a strange fighting style, he’s intrigued.
Rebeka is no ordinary seventeenth-century woman—she’s travelled back from the year 2011, and she desperately wants to return to her own time. She poses as a scholar sent by the king to find out what’s killing Arik’s land. But as she works to decode the ancient runes that are the key to solving this mystery and sending her home, she finds herself drawn to the charismatic and powerful Arik.
As Arik and Rebeka fall in love, someone in Arik’s household schemes to keep them apart, and a dark druid with a grudge prepares his revenge. Soon Rebeka will have to decide whether to return to the future or trust Arik with the secret of her time travel and her heart.
Buy Link Amazon
Book One of The Druid Knight Series
- About the Author
- Posts in the Past