Book Review Just Look At Those Boots

Award-winning author Sherry Roberts weaves a heartfelt story about a young boy, A.J., growing up in the 1930s and 1940s during the depression in Northeast Oklahoma. This is the second book in a series of stories about A.J., his family, and friends. The stories are inspired by Roberts's father's childhood during an era when hardworking people struggled to make it in farming and often had to supplement their income by working in town. Factual events from this time period are included in the storytelling. The story is character and action-driven. 

The story is told from A.J.'s point of view, who dreams of owning his own horse, a cowboy hat, and cowboy boots. For A.J., in book two, a pair of cowboy boots is something he has longed for, and he has proved himself ready for the responsibility. When his parents gifted him with the boots, he was excited to wear them on the first day of third grade. But his first day of school is marred by a classmate's teasing and the struggle to keep his boots clean.  As the story unfolds, A.J.'s daydreaming often led him to lose focus as he completed farm chores and on the trail ride with his horse, Lady Star. Jon, the farmhand, was a constant character in the storyline, reminding A.J. that daydreaming often has consequences. Jon offers him guidance as A.J. learns some hard lessons about the importance of being responsible. The story is a realistic look at farm life during this time period.   

As a former middle school and elementary teacher, I found the story moved at a good pace. Realistic themes of responsibility, family bonding, bullying, perseverance, and resilience are woven throughout. There are so many elements in this story that lend themselves to classroom discussion. It's the perfect read-aloud. The book's vocabulary was age-appropriate and served as a good introduction for readers moving from picture books to early chapter books. A.J.'s daily life offers life lessons young readers can relate to. Victoria Marble's illustrations perfectly complemented the storyline, with one picture per chapter that highlighted a learning moment for A.J. 

ALL ABOUT THE AUTHOR

https://www.sjrobertscreative.net/

Sherry Roberts was recently interviewed on the Rendezvous with a Writer podcast about her writing. https://www.podbean.com/media/share/pb-vf83s-1a8247d

Sherry Roberts is an award-winning children’s book author. Her personal experiences shape her emotionally rich stories. One of her goals is to help children navigate life through engaging, character-driven fiction. Roberts is a former middle school teacher. Dr. Roberts decided to write her first middle-grade novel. Her debut novel, The Galaxy According to CeCe, is the first book in a three-book series. It was officially released on February 24, 2024. Book two, The Galaxy According to Cece: The Mysterious Dr. Pruitt, launched on August 12, 2024. Book three of the series, The Galaxy According to Cece: The Stars Align, launched in February 2025.

Dr. Roberts is also a picture book author. Her picture books include Twas the Night Before Christmas…A First for Gus; Hello, Can I Bug You?; Sonnet, Sonnet, What’s In Your Bonnet?; The Best Reading Buddy; What’s Wrong With Barnaby?; and Gabriel and the Special Memorial Day. Her newest picture book is Amica Helps Zoe, released in April 2025.

 

Cashew Chicken Wrap

A lighter fare perfect for Spring lunches and dinners

Cook's Notes: The past seven days, we've been hit with oppressive heat. Every day triple digits and high 90s by afternoon. It does require some adjustment to the day's activities. Well, on the bright side, the skies are sunny, and we aren't shoveling snow.  The plants and cacti are starting to boom now, at least a month early.

                                       The bougainvillea has been quite stunning.

A lighter dinner fare, Cashew Chicken Wraps, was perfect for an evening meal. The chicken could be omitted for a vegetarian meal. The recipe is an Ever Ready special and serves 3-4, depending on the size of the wrap. The meal was paired with strawberries and avocado slices. 

Cashew Chicken Wraps

Wrap Filling 

• 3 cups diced small chicken
• 1 cup coleslaw mixture (with grated carrots)
• 1/3 cup diced green onions
• 1/3 cup diced mini red peppers
• 3/4 cup diced snap peas

• 1 cup crushed tortilla chips (multicolor) 
• 1/2 cup coarsely chopped cashews
• Flour tortillas or spinach herb wraps

Sauce Ingredients:

• 1/2 cup mayo, Miracle Whip, or yogurt
• 2 tablespoons honey 
• 1 tablespoon rice vinegar
• 1-1/2 teaspoons Dijon mustartd 
• Salt and pepper to taste 

Assembly

• Prepare chicken salad a few hours in advance of serving. Cover and refrigerate.
• Make sauce by whisking all ingredients. Cover and refrigerate. 
• Add sauce to chicken salad right before serving. Add in crushed tortilla chips and cashews. 
• Divide the ingredients among 3 tortillas. 

• Roll and cut in half to serve.
  
  
  
  
  ENJOY THE DAY

Bang Bang Salmon Bites

 Bang Bang Salmon Bites is a flavorful, easy-to-make dish that pairs perfectly cooked salmon topped with a creamy, spicy sauce, bringing a delicious kick to your weeknight dinner. Salmon is an excellent source of protein, and broccoli is rich in vitamins, high in fiber, and low in calories. The recipe was adapted from  Forked Spoon and serves two. It was served over Jasmine rice. A Salmon Bowl can be created with this recipe, adding in cucumbers, green onions, and rice. 

The Salmon:

• 1 pound salmon fillets - skinless, cut into 2-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2  teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Old Bay Seasoning 
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame seeds
• 1-1/2 tablespoons olive oil

Bang Bang Sauce:

• ½ cup mayonnaise or yogurt
• ¼ cup sweet chili sauce
• 1-2 teaspoons Sriracha
• 1 teaspoon honey
• 1-2 teaspoons lime juice

Directions: 

•  Add the salmon cubes to a large bowl. Sprinkle in the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss until each piece is evenly coated (do not add the oil yet).
• Place a large skillet over medium heat and add the olive oil. Let it heat until shimmering. Arrange half the salmon in a single layer. Cook 2 to 3 minutes per side, turning to brown multiple sides, until lightly crisped and flaky.
  
  
  Use a pair of tongs for this step. Transfer the cooked salmon to a plate and sear the remaining salmon the same way.
• In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. 
• Drizzle the Bang Bang sauce over the warm salmon bites. Serve with Jasmine rice and top with sliced cucumber and green onions, if desired.

Exra Notes

• Salmon: Use center-cut fillets for more even cubes; you can also use steelhead trout the same way.
• Cornstarch helps create the light crust. Arrowroot starch can work similarly.
• For a tangier, lighter sauce, swap the mayo with Greek yogurt.
• Adjust the heat by adding more or less sriracha.  Adding honey can tone down the flavor. 
• Pat the salmon dry before seasoning so the coating clings and browns well.
• Drizzle the sauce over the salmon right before serving to keep the crust crisp (or toss if you prefer fully coated bites).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
  
  
  

Pasta Primavera

Begin each day with a little courage, a little curiosity, and a little spring in your step.

Doe Zantamata, author, artist, photographer

PASTA PRIMAVERA

Cook's Notes: 

Primavera means "spring" in Italian. In this recipe, the name refers to the crunchy and colorful mélange of vegetables in a creamy pasta dish. Be creative and use your favorite spring veggies or those suggested in the recipe. Substitute vegetable broth for chicken broth to make a vegetarian dish. Roasted vegetables add a more intense flavor to the dish. Any variety of pasta can be used when making this dish. For advanced prep, chop veggies ahead and refrigerate until needed. Chicken or salmon can be added to the dish. Suggested wine pairings include: Pinot Grigio, Italian Soave, or Viognier. The recipe serves four and was paired with a slice of Lemon Ricotta Cake. 

Ingredients: Suggested veggie options: Use 1 cup of each for a total of 7 cups

• cherry tomatoes (cut in half), green beans, asparagus, broccoli, cauliflower, zucchini, summer squash, artichokes, red and yellow peppers, carrots, sweet onions, and mushrooms 
• 1/4 cup each fresh chopped basil and parsley, or 1 tablespoon herbes de Provence, or 1 teaspoon each dried basil and parsley
• 3 garlic cloves, minced
• 1/4 teaspoon each salt and pepper 
• 1/2 tablespoon lemon juice
• 2 tablespoons Extra Virgin Olive Oil, Tuscan Herb or Garlic Olive Oil
• 8 oz. pasta e.g. fettuccine, linguine, vermicelli, penne or spaghetti
• 1/2 cup dry white wine
• 1 cup chicken or vegetable broth
• 3/4 cup whipping cream at room temperature
• 2 tablespoons flour
• 1 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts 

Directions:

• Heat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Toss cut-up vegetables and mix with  2 tablespoons olive oil and 1/2 tablespoon lemon juice, add in garlic, sprinkle with herbs, and season with salt and pepper. Spread on a parchment-lined baking sheet.
• Roast the vegetable mixture for 20-25 minutes until tender (al dente). Toss once during roasting time. 
• While vegetables are roasting, cook pasta al dente and drain. In the same pot, combine cooked pasta and roasted vegetables. Cover to keep warm and set aside.
• In a saucepan, whisk wine and broth and bring to a boil. Reduce the heat and cook for 5 minutes.
• In a small bowl, whisk flour and whipping cream together, and add to the broth mixture. Cook cream mixture over low heat until thick, adding in 1/2 cup Parmesan cheese at a time. Cook about 2-4 minutes.
• Pour sauce over warmed vegetables and pasta. Toss gently to coat. Serve immediately and sprinkle with pine nuts, fresh snipped basil, and more Parmesan cheese if desired. 

Lemon Ricotta Cake 

Lemon Ricotta Cake with Almond Glaze would be a perfect addition to your spring brunch or dinner. Ricotta makes the cake extra moist, and almond extract adds a subtle flavor. The cake bursts with flavor using fresh lemon zest and juice. The recipe can be found at 
https://sockfairies.blogspot.com/2021/03/a-taste-of-spring.html

Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies

HAPPY FIRST DAY OF SPRING 

Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies
Cook's Notes: Have you ever had an amazing frittata, one that's creamy, custardy, and full of veggies, and wished you could replicate it at home? Look no more with this easy stovetop method. This protein-packed meal is the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Each ingredient was readily available in my refrigerator, so a quick run to the store was not needed. YEAH! YEAH!
I streamlined the recipe by cooking the frittata on the stove and skipping the usual oven finish. Prep all ingredients ahead of time for easier assembly.
The recipe serves four, and Buttermilk Blueberry Lemon Coffeecake was the perfect side. and previously posted.
https://sockfairies.blogspot.com/2021/04/buttermilk-blueberry-lemon-coffee-cake.html

Frittata Ratio  
For every six eggs, use 1/4 cup heavy cream, 1/2 cup cottage cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 teaspoon parsley flakes
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 handfuls of torn spinach leaves
• 3/4 cup sweet mini peppers, diced
• 1/3 cup green onions, diced
• 1 cup shredded cheese e.g. Pepper Jack, Swiss, or cheddar
• Optional cooked meat 1 cup e.g., chicken sausage, diced, chicken, Italian sausage, pork sausage, or smoked salmon and diced cooked potaotes 

Directions:

• In a blender, pulse once: eggs, cream, and spices. Add cottage cheese and pulse once more. Set aside.
• In a 10-inch non=stick skillet, heat olive oil and stir-fry the peppers, onions, and garlic at medium-low for 2 minutes. Add the spinach leaves and stir-fry until wilted.
• Add in cooked meat if using and mix well.
• Pour the egg mixture into a skillet with the vegetable mixture. As the eggs begin to set, gently stir the eggs from the edges to the center (about 1 minute). Cover and continue cooking over medium-low heat until the eggs are slightly soft on top (8 minutes). During cooking, a few times, uncover and use a spatula to lift the edges to let the egg mixture cook underneath.

• Sprinkle cheese at the end of cooking time to melt. Remove from the heat. Use a spatula to loosen the bottom. Place a large plate about the size of the skillet, and flip the frittata over, and then flip back.

Adding some Minnesota humor to the day.

Ham and Cheese Macaroni Salad

 A COLLISION COURSE: HEAT WAVE EXPECTED  WITH RECORD-BREAKING TEMPS INTO THE 100'S STARTING TODAY, A DAY EARLIER THAN EXPECTED    

  
     AND BEGINNING OF SPRING ON MARCH 20TH  

Flowers, bushes, and cacti are just beginning to emerge 

I do declare it's time for a light meal with no oven needed. 

Ham and Cheese Macaroni Salad

Cook's Notes: An easy, simple salad to put together that's quite tasty and perfect for dinners and potlucks. You can easily double the ingredients and dressing for more servings. This recipe serves 6. It's an Ever Ready Special. Another suggested add in option: 1/2 cup diced red peppers. The dressing is the star of the salad.  For a vegetarian option, omit the ham. 

Salad Ingredients: 

• 2-1/2 cups dry small elbow macaroni
• 1 cup each of diced celery and mini yellow/orange peppers
• 1 ham steak (8 oz.) diced 
•  8 oz. of sharp cheddar cheese, cubed 
• 1/2 cup diced sweet onions
• 1 teaspoon each dill and parsley flakes
• 4 hard-boiled eggs, roughly chopped 
• 3/4 cup sweet frozen peas (no need to thaw) 

Directions:

• Prepare dressing and set aside.  
• Cook pasta al dente according to the manufacturer's instructions.
• Rinse and drain and set aside. 
• Dice ham and lightly brown in a fry pan. 
• To a large bowl, add ham and other ingredients, mix well.
• Toss with dressing (recipe below) and refrigerate for a few hours.

Dressing Ingredients:

• 1/2 cup mayonnaise or Miracle Whip
• 1/2 cup sour cream or yogurt
•  2 tablespoons lemon juice
• 1 teaspoon poppy seeds
• 1/4 cup honey
• Salt to taste
• 1 teaspoon Dijon mustard

Dressing Directions:

Mix well with a whisk.

 SPRING TREAT: Pastel M&M Cookies 

Note: this recipe does require an oven😀even if it's too hot in your area just hoping your AC works.

Cook's Notes: A kid-friendly crisp cookie, easy to bake and decorate. The recipe makes about 22 cookies.

Ingredients:

• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla
• 1-1/2 cups M &M's holiday colors (pastel), divided

Directions:

• In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
• Cream butter, sugars, egg, and vanilla in another bowl.
• Beat butter mixture into flour mixture.
• Fold in 1 cup M & M's.
• Refrigerate dough in freezer for 20 minutes for easier handling.
• Preheat oven to 375 degrees.
• Line 2 baking sheets with silicone pads or parchment paper.
• Roll dough into 2-inch balls for each cookie, and add a few M &M's to the top of the dough ball.
• Place on a baking sheet and bake 9 minutes. Let cool 3-5 minutes and transfer to a wire cookie rack to cool.
  
  
  
  
  
  

Recap Tucson Book Festival March 14-15, 2026

 

Where Words And Imagination Come To Life

The Tucson Festival of Books Foundation is a non-profit organization. It made its debut March 14-15, 2009, on the campus of The University of Arizona. It's more than a book festival: Tucson celebrates books and literacy at one of the largest in the U.S. There was quite a crowd this year, even more than last year. It's like being at the Minnesota State Fair. I read that over 130,000 attended last year, and this year looks like numbers will exceed that. It was a toasty two days with temperatures reaching 90 in the afternoons. All the organizational pieces that go into planning and orchestrating this event were quite impressive. There were plenty of volunteers in bright orange shirts to assist you, and your safety was top priority as the clear plastic bag policy was implemented this year. 

Since 2009, the Tucson Festival of Books has introduced a unique desert animal design to represent the festival. All designs were created by illustrator and graphic designer Chiara Bautista. The jaguar was the 2026 choice.

This two-day event, in its 25th year, featured over 500 authors and presenters, with over 200 presentations and countless opportunities to meet authors, poets, screenwriters, and journalists. There were book signings, panel discussions, staged entertainment. Additionally, the festival features hundreds of local and national exhibitors with literacy-focused booths and activities. Attendees can meet their favorite authors, purchase books and book-themed merch, learn about local nonprofits, interact with indie authors and publishers, and more. I was fortunate to stop by the WWA (Western Writers of America) tent to visit briefly with Johnny Boggs and author Ashley Sweeney, author of "The Irish Girl." 

Diverse voices were highlighted with Indigenous storytellers, Latinx authors, and writers representing cultures from across the Americas. Below are three women  who spoke on a panel sharing their stories on girlhood, memory, and myths.

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Rachel Eliza Griffiths is a multi-media artist, poet, and novelist. She is married to novelist Salman Rushdie

Joy Harjo is an American poet, musician, playwright, and author. She served as the 23rd United States Poet Laureate from 2019 to 2022, and is the first Native Poet Laureate

Susan Orelan, is an American journalist, television writer, and bestselling author of The Orchid Thief and The Library Book. She has been a staff writer for The New Yorker since 1999.  

Another highlight for my husband and I was getting into a presentation where 600 people filled the room to hear Erik Larson, an American journalist and author of mostly historical nonfiction books.   

Panels at the “Nuestras Raíces” stage explored food, heritage, storytelling traditions, and the role of literature in preserving cultural identity. Authors, including culinary writers and poets, shared insights into how food, family, and language intersect within storytelling traditions, drawing enthusiastic crowds interested in cultural narratives as much as literary craft.

Science and exploration also had a strong presence at the festival. Science City, a signature component of the event, combined literature with hands-on learning experiences. Families gathered for interactive STEM exhibits, demonstrations, and educational displays designed to connect science with storytelling. Nearby, the National Park Experience Pavilion offered presentations from award-winning authors The festival also includes Science City, a large area dedicated to hands-on public science literacy activities for all ages.

Navigating the festival requires stamina, as presentations are spread across the campus in classrooms, ballrooms, and tents. In my estimation, it's a requirement to have Plan A and Plan B in place in case you don't get into your preferred session.

The festival’s community atmosphere remains one of its defining qualities. Volunteers, educators, students, and local organizations worked side by side to welcome visitors from across Arizona and beyond. Food vendors (best tamales can be found there).

Street performers and live entertainment added to the celebratory atmosphere, creating a weekend that felt as much like a cultural festival as a literary gathering. For many attendees, the experience is as much about discovering new authors as it is about celebrating the shared joy of reading. With attendance exceeding 130,000 in recent years, the event continues to demonstrate the enduring power of books to bring communities together. 

Mark your calendar for next year's event, usually the second weekend of March.