Savor the Writing and Taste the Soup

The opening paragraph of Sparrow Road piqued my interest. Sheila O'Connor is skillful at creating vivid scenes, engaging characters and an engrossing story that celebrates middle grade readers' intelligence.

In the shadowed glow of headlights the old pink house looked huge, rambling like the mansions on Lake Michigan. A fairy-tale tower rose high above the roof. The pillared front porch sagged.
"However humble." Viktor said. He steered his truck to a slow stop. "I give you Sparrow Road."
page 1 Sparrow Road

Sparrow Road wasn't really silent. It was filled with a background hum most people didn't slow down long enough to hear. A steady insect buzz, birdsong, the rustle of a leaf brushing against leaf. I could even hear the wind whistle through the weeds. If I stood still long enough, Diego said, I must just hear the sun.
page 34  Sparrow Road

Sparrow Road is a heartfelt story of Raine O' Rourke who leaves Milwaukee with her mom and spends the summer in the town of Comfort at Sparrow Road. Raine's mother has been employed as the housekeeper of a dilapidated estate that houses an eccentric group of free-spirited artists who are spending the summer there. Raine finds a haunting history to Sparrow Road and develops friendships among the visiting artists. Along the way an unexpected person enters her life and she is forever changed.

The book is about family, missed opportunities, love and forgiveness. Raine's development as writer was an interesting piece to the story. It's a quiet story that develops slowly and the powerful words just rush over you giving the reader much to reflect on. Readers of all ages will be engaged by this novel.

Sheila O'Connor is an award winning author of four novels: Keeping Safe The Stars. Sparrow Road, Where No Gods Came and Tokens of Grace. Her poetry and fiction have been recognized and honored with fellowships,book and reading awards, Booksellers Award finalist and Midwest Booksellers Award finalist and Best Books of 2012 from VOYA, Bank Street Books, Booklist and Chicago Public Libraries.

Sheila O'Connor was the featured speaker for Poetry on the Wall at Crossing Arts Alliance. She spoke about her writing journey, shared insights and personal experiences that have impacted her writing.

Follow this link to a short segment of Poetry on the Wall event from Lakeland TV.
http://lptv.org/community-spotlight-poetry-on-the-wall/ The segment features Sheila O'Connor, winning poets and several poets reading their poems.
Pay close attention to when the camera scans the room showing all poems on the wall. At one point my poem Autumn Ablaze is captured on camera :)
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Corn and Potato Chowder

Cook's notes:Roasting the corn makes it sweeter and intensifies its flavor. Puree half of the roasted corn and potatoes for creaminess. Leave the other half of corn and potatoes for texture. 

Recipe adapted from BHG Special Interest Publication Best Comfort Foods 2011

Ingredients: 

• 16 oz. package frozen whole kernel corn
• 4 large red potatoes, peeled and cut into 1/2 inch pieces
• 2 TB. olive oil
• 1/2 cup sliced leek
• 2 TB. finely chopped shallot or 1/2 cup diced onions
• 3/4 cup diced red pepper
• 4 cups low sodium chicken broth
• 1 tsp. dried marjoram,crushed
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• optional 1/4 tsp. cumin
• 1 cup half and half or light cream

Directions:

• Thaw frozen corn and pat dry with paper towel
• Preheat oven to 4oo and line a rimmed baking sheet with foil, lightly greased
• In a large Ziploc bag combine cubed potatoes with 1 TB. olive oil, seal and shake well to coat potatoes
• Spread half of the corn on one side of the baking sheet and potatoes on the other side
• Roast uncovered 10 minutes- stir but keep potatoes and corn separate-roast 10 minutes more and set pan aside
• Transfer 1/2 of the roasted corn about 3/4 cup to food processor with 1/2 cup of the roasted potatoes, blend till corn and potatoes are pureed. May have to add 1-2 TB. chicken broth to help blend the corn and potatoes
• In a 4 qt. pan heat 1 TB. olive oil,saute leek, shallot and red pepper until soft and golden
• Add to leek, shallots and peppers the pureed corn/potato mixture and whole pieces of roasted corn and potatoes,cook and stir 1 minute to blend
• Stir in broth, marjoram, salt, ginger, thyme to potato/corn mixture and bring to a boil, reduce heat, cover and simmer 15-20 minutes or until potatoes are tender
• Add half and half, cook uncovered and stir until heated through, season to taste with salt and pepper
• Optional adding in crabmeat or shrimp the last 10 minutes of cooking time
• Optional garnish soup with bacon bits and 2 TB. green onion