Peachy Slushy Drink

A TOAST TO SUMMER'S END

A Slushy Peachy Drink 

It's a  great refreshing summertime drink to have on hand. It keeps well in the freezer in a covered plastic container. The recipe needs to be made two days in advance before serving to freeze the alcohol. I added the peach puree to enhance the flavor.  

INGREDIENTS:

• 1/4 cup sugar
• 2 cups water
• 12 oz. can of frozen orange juice concentrate, thawed
• 12 oz can. frozen lemonade concentrate. thawed
• 3 cups water
• 2-1/2 cups peach-flavored schnapps
• 1/3 cup fresh lemon juice
• 3  sliced peaches, pureed in a blender
• Diet 7-Up

DIRECTIONS:

• In a medium saucepan boil sugar and 2 cups of water for 3 minutes.   
• In a large plastic container combine boiled sugar mixture, 2 concentrates, 3 cups of water, peach schnapps and lemon juice. Stir in peach puree and blend well. Cover and freeze. Before serving let container stand at room, temperature 15 minutes.   
• To serve scoop out slushy mixture into a glass and fill glass with some Diet 7-UP.

It was a drink that went well with Cornbread Ham and Cheese Appetizers for a neighborhood gathering. The recipe was previously posted. 

https://sockfairies.blogspot.com/2023/08/summer-vibes.html

AND HELLO TO A NEW SEASON

Sausage and Apple Quinoa Casserole

 AND  

Sausage and Apple Quinoa Casserole

Cook's Notes: All I can say is wow and wow! This casserole is definitely a winner in my book. With an explosion of complex flavors and textures, you might even want a second helping.  This casserole is definitely a winner in my book. A healthy dose of quinoa which is high in fiber and a good source of nutrients like manganese, magnesium, and copper.  Chicken Apple Sausage adds protein to the dish has no MSG and it's GF. There are several flavors to choose from I chose Italian. Another healthy addition to the casserole is kale or spinach. Tart cranberries, toasted pecans, and crisp apple cubes elevate the dish to a whole new level. It was adapted from Taste of Home Magazine  Fall 2023 and serves 4.The casserole with served with a slice of Apple Butter Bread

 https://sockfairies.blogspot.com/2023/08/apple-butter-bread-with-cinnamon-glaze.html

Sausage and Apple Quinoa Casserole recipe was adapted from Taste of Home Magazine  Fall 2023 and serves 4.

Cooking Tip: Prep ingredients ahead so that putting the recipe together goes smoother. 

Ingredients:

• 1 tablespoon olive oil
• 1 package smoked kielbasa or chicken apple sausage, cut in 1/2-inch slices
• 3/4 cup diced red onion
• 1 cup diced mini peppers red, yellow, orange
• 1 cup chicken broth
• 1 cup apple cider or juice
• Dash or two of red pepper flakes (start out small)
• 3 cups torn spinach leaves or kale
• 1 cup quinoa, rinsed
• 1 medium crisp apple like Cosmos or Honey crisp 
• 1/3 cup toasted pecans
• 3/4 cup dried cranberries

 Directions:

• Dice sausage, onions, peppers, rinse quinoa, and tear spinach leaves. 
• In a large fry pan heat oil and saute sausage, onions, and peppers for about 8 minutes. 
• Push ingredients to the side and wipe the pan clean of grease. Add broth and cider and bring to a boil. Stir in spinach or kale and quinoa. Reduce heat and simmer covered until liquid is absorbed about 15 -20 minutes. Stir in a dash of red pepper flakes and mix well.
  
• Remove from heat and add in apples, cranberries, and pecans.   
  
  
  
  
  

Apple Butter Bread with Cinnamon Glaze

Apple butter is a spreadable preserve made by slow-cooking apples with warming spices such as cinnamon, cloves, nutmeg, and allspice. The apples are cooked for a long time over low heat, caramelizing them, concentrating their flavor, and turning them into a spreadable fruit. The only thing apple butter has in common with regular butter is its spreadability. 

Ideas to Use Apple Butter 

• Spread it on toast
• Stir it into oatmeal
• Top your pancakes and waffles with it
• Use it instead of pumpkin or applesauce in recipes
• Set out a bowl with a cheese plate
• Swirl it into cakes or cupcakes
• Brush it on chicken or pork during the last few cooking minutes

Apple Butter Bread with Cinnamon Glaze

Cook's Notes: The recipe makes one loaf and comes from thebatterthickens.com
Bread Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 large egg
• 3/4 cup buttermilk
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice

Note can substitute the cinnamon, nutmeg, and allspice with 2 teaspoons of pumpkin pie spice mixed with 1 teaspoon of cinnamon.

• 1 cup apple butter
• 3/4 chopped pecans (optional!)

Cinnamon Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Bread Directions: 

• With an electric mixer cream the butter and brown sugar. Add the egg and beat well. In a glass measuring cup combine the buttermilk and baking soda. Set aside. 
• In a separate bowl, mix together the flour with spices. Add the flour mixture to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the flour.
• Stir in the apple butter and chopped pecans if using. Pour into a greased 9-in x 5-in x 3-in loaf pan. Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Depending on your oven, you may need to cook for more or less time. Do not over bake or your bread will turn out dry. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  

Glaze Directions: 

• Mix together the powdered sugar, butter, cinnamon, vanilla, and enough milk to reach your desired consistency. I usually use 1-2 tablespoons. 
• Drizzle over the bread and allow to cool completely.
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Blueberry Peach Pie

 A FRIDAY SPLURGE

"Life is a bag of peaches.

Be the juicy one."

A food thought from Life's Little Instruction Calendar by H. Jackson

Blueberry Peach Pie

Cook's Notes: I will keep on baking all things peaches as long as the stores keep carrying Colorado peaches. 

Baking trick Use the outer rim of a tart pan turned upside down instead of foil around the edges of the pie pan to prevent overbrowning crusts. Remove the rimmed tart pan 5 minutes before baking is done. 

Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade crusts
• 7 large ripe peaches
• 1-1/2 cups fresh blueberries, rinsed, drained, and patted dry on a paper towel
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup quick-cooking tapioca
• 2 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon
• Dash of allspice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon butter
• 2 tablespoons sugar mixed with a 1/2 teaspoon cinnamon

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath to remove skins.
• In a large bowl mix sugars, tapioca, cornstarch, cinnamon, allspice and lemon juice.
• Cut peaches into chunks, add to sugar mixture with blueberries, and coat both fruits.
• Preheat oven to 425 degrees
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for the bottom crust.
• The peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place it in the bottom crust.
• Dot with butter.
• Place top crust over filling and flute edges.
• Add foil strips around the top crust of the pie pan which will prevent over-browning.
• Using a pastry brush moisten the top crust with a little milk and then sprinkle a mixture of white sugar and cinnamon over the crust.
• Cut 4 vents about 2-1/2 inches long in top crust.
• Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer.

Tomato Peach Cornbread Panzanella

Panzanella or panmolle (bread salad) is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread, diced tomatoes, onions, and basil, dressed with olive oil and vinegar.

Panzanella Salad is a great way to use up leftover or slightly stale bread and ripe tomatoes. Some breads to consider include: French, Ciabatta, Baguette, Rustic Sourdough, and French-style country. 
The original recipe is typically made with red wine vinegar and olive oil. This version substitutes balsamic vinegar for red wine vinegar.  Everything summer is added to the bowl:  tomatoes, peaches, corn, basil, and red onion. The recipe is a twist to the original recipe by toasting cornbread instead of French or boule bread. The recipe serves 3 but ingredients can easily be increased to serve more. 

Tomato Peach Cornbread Pan

Cooking Tips: Cornbread 

Day before serving make a box of cornbread or buy a loaf of cornbread from the store. Cut in 1-inch cubes and toast at 350 degrees for 10 minutes on a parchment-lined baking sheet. Cool for several hours uncovered and then bag cornbread cubes but do not seal the bag. Extra cornbread croutons can be used as toppings for casseroles and egg-baked dishes.

Salad Ingredients:

• 2 cups toasted cornbread cubes, divided
• 1/4 tsp. kosher salt
• 2 large ripe tomatoes, cut into chunks
• 1 cup diced cucumbers or diced zucchini
• 1/2 cup diced sweet red pepper
• 1/2 cup diced yellow pepper
• 1/2 cup diced red onion
• 2 cups diced peaches
• 6-8 basil leaves, snipped
• Optional 1 cup fresh roasted corn or frozen roasted corn, thawed
• Mixed Greens (Romaine and Baby Spinach)

Vinaigrette Ingredients and Directions:
In a blender mix the following: 

• 3 tablespoons dark balsamic vinegar, white balsamic, or white champagne balsamic vinegar (use a high-quality one)
• 8 tablespoons of olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard  
• 2 minced garlic cloves
• Salt and pepper to taste

Directions:

• One hour before serving cut tomatoes into chunks and slice cucumbers or zucchini, place on a paper towel-lined plate. Salt and let drain for a few minutes. 
• In a bowl place 1 cup of dried cornbread cubes, tomato chunks, onions, peppers, cucumbers, peaches, and torn basil leaves. 
• Taste test dressing first to balance ingredients.  Add 1/2 of the dressing to the salad mixture and mix well. Let tomato mixture sit for 1 hour. Fold in mixed greens and the rest of the cornbread cubes. Use only enough dressing as needed to moisten the salad. Serve immediately.
  

It's All About Fruit Salsa

 

A bounty of fresh, ripe fruit combined into a beautiful, refreshingly sweet salsa. This healthy snack will be devoured by the whole gang in one sitting.

Why do these recipes stand out? 

• Full of fresh flavors and juicy fruit, this is the perfect summer refresher.
• This recipe pulls together quickly and is easy. It’s as simple as prepping the ingredients and combining them in a bowl.
• This recipe is SO versatile. We’ve given a great base recipe below, but you can swap or add any of your favorite fruits for the same amazing result.
• Fruit Salsa is a healthy and nutritious option for the whole family. Fruits provide important nutrients like Vitamin C, Potassium, and Fiber, so why not get a healthy dose while enjoying a delicious salsa?
• Add this to your allergen-friendly recipe list because it’s naturally gluten-free, vegetarian, and dairy-free.

Peach and Blueberry Salsa
Cook's notes: Blueberry-Peach Salsa is a versatile condiment that can be used in a variety of ways; served over pork or chicken, as an appetizer with goat cheese or warmed Brie.
The recipe is adapted from Southern Living July 2014
Ingredients:

• 2 cups fresh blueberries
• Zest and juice of 1 lime
• 2 large peaches, peeled and diced
• 3 tablespoons minced shallots or red onion
• 3 tablespoons fresh basil
• 3 tablespoons fresh basil 
• 3 tablespoons hot pepper jelly
• 1 tablespoon olive oil

Directions:

• Coarsely chop half of the blueberries and toss with whole blueberries.
• Add remaining ingredients, salt, and pepper to taste.
• Let salsa set at room temperature, serve or cover and chill for up to 4 hours.
• Use a slotted spoon to serve salsa.

Peach Blueberry and Watermelon Salsa
Cook's notes: For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.
Serves: Makes 4 servings (1/4 cup salsa and 8 chips each). Recipe adapted from McCormick
Ingredients:

• 2 cups chopped peeled peaches
• 2 cups chopped seeded watermelon
• 1 cup blueberries
• 1/2 cup diced, cucumbers 
• 6 tablespoons orange juice
• 1-2 tablespoons chopped fresh basil
• 2 tablespoons finely chopped red onion
• 1/2 teaspoon thyme leaves
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 6 flour tortillas, (6-inch)

Directions:

• For the salsa, mix all peaches, watermelon, cucumbers, blueberries, juice, basil, red onion, and thyme in a medium bowl until well blended. Cover and refrigerate for 30 minutes to blend flavors.
• For the chips, preheat the oven to 375 degrees and mix sugar and cinnamon in a small bowl. Spray tortillas lightly with no-stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
• Bake for 8 to 10 minutes or until crisp. Cool completely on a wire rack. Serve with Blueberry Peach Watermelon Salsa.
  

Grilled Tuna Steaks with Mango Salsa

Ingredients:

• 1/2 cup finely chopped mango
• 1/2 cup finely chopped kiwi fruit
• 2 teaspoons lime juice
• 2 teaspoons seeded and finely chopped jalapeño pepper
• 1 tablespoon cilantro
• 2 tablespoons diced red peppers 
• 1/4 teaspoon sea salt 
• 1-1/2 teaspoons olive oil, divided
• 1 (6 oz.) tuna steak
• 1 small clove of garlic
• lemon slices

Directions:

• In a small bowl toss together mango, kiwi fruit, lime juice, jalapeño pepper, and 1/2 teaspoon of olive oil. Set aside
• Brush tuna steak with remaining olive oil and a squeeze of lemon juice
• Rub garlic clove over both sides of steak and sprinkle with fresh herbs (rosemary, thyme, parsley)
• Grill tuna directly over medium heat for about 4 to 6 minutes or until desired doneness, turning once, or bake tuna at 450 degrees for 4-6 minutes per 1/2 inch thickness.
• Transfer the tuna to the serving plate and spoon the mango mixture onto the plate beside the tuna. Serve with lemon slices.

Book Review Those People Behind Us

This novel captures the complexities of a community of people living in the fictional town of Wellington Beach, CA during the summer of 2017. It was a time when politics, protests, housing market prices, and fear of racism ran rampant causing divisions among the residents in an affluent suburban neighborhood. The story is told from multiple perspectives of five eclectic neighbors, a realtor, an aerobics teacher, an ex-con, a Vietnam vet, and a teenage boy. As their backstories unfold characters are confronted with issues of death, betrayal, financial decline, and loneliness while learning to accept people for who they are. Readers will find author Mary Camarillo's novel a commentary on how a group of people can learn to navigate the challenge of real-life problems but along the way be able to find a connection with one another despite their differences.

Camarillo, a skillful writer, has crafted well-developed characters. I enjoyed the addition of Lisa Kensington, a realtor in the story, and her newsletter for the housing tract. Interspersed within the story are snippets from this newsletter giving the reader subtle opinions and additional pertinent information of events ongoing in the neighborhood. The author excels in eliciting emotional empathy from her readers with the characters' feelings and possible explanations of their actions. Periodically during my reading, I found myself emotionally attached to the characters wondering what will happen next and to their well-being. Camarillo has a good sense of time and place and is able to craft a story that has a sense of realism to keep readers engaged. In the end, you will find yourself imagining what life might look like for each going forward. 

ALL ABOUT THE AUTHOR

MULTI-WINNING MARY CAMARILLO
She is the author of the award-winning novel "The Lockhart Women."

Her awards include the 2022 Willa Literary Award Finalist in Multiform Fiction, the 2021 First Place Award in the Next Generation Indies for First Fiction, the 2022 Finalist for the Screencraft Cinematic Book Award, the 2021 Finalist in the American Book Awards in Women’s Fiction, the 2022 Silver Titan Award, and the 2022 Honorable Mention, Los Angeles Book Award for Regional Fiction and the 2022 Honorable Mention, Hollywood Book Award for Fiction.

Her second novel, "Those People Behind Us" will be published in October of 2023. 

Mary writes about living in Southern California, a place she’s called home for more than fifty-five years and is still trying to understand. She had a long career with the postal service, which might be genetic—both her grandfathers were railway mail clerks. She sorted mail, sold stamps, worked in the accounting office, and went to night school, eventually earning a degree in business administration, a CPA license, and a Certificate in Internal Auditing. She lives in Huntington Beach, California, with her husband, who plays ukulele, and their terrorist cat Riley, who makes frequent appearances on Instagram.

For more information about the author and her books go to 

marycamarillo.com

Blueberry Peach Buckle

BIG QUESTION Do you know what this All-American dessert pictured is called?

1. Brown Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
2. Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top.
3. Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
4. Crisp —A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like a sweet, buttery, crumbled pie crust.
5. Crumble —a crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel. 6. A grunt and a slump are exactly the same thing. Grunts and slumps are just like cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top (or camping fire, or whatever). This steams the biscuits on top of the fruit, rather than baking them. This dish earned the name "grunt" because that's the noise that the hot, bubbly fruit makes as it "grunts" up around the biscuit dough. This dish earned its other name, "slump," because that is what it does when you try to put it on a plate.
7. Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through.
8. A Buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.

You are correct if answered # 8 buckle
Cook's Notes: There's nothing more All-American than a fruit crumble or crisp. The sweet and succulent combination of blueberries and peaches complement each other in this dish. Add ice cream and transport to summer heaven.

Blueberry Peach Buckle

Jump start your weekend and make this fragrant, juicy dessert or coffee cake that uses seasonal fruits; blueberries, and peaches. Adding a scoop of ice cream is the piece de resistance 
Recipe adapted from Food Network Magazine September 2018
Ingredients:

• 4 tablespoons butter, at room temperature
• 1- 2/3 cups all-purpose flour
• 1- 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon Saigon cinnamon divided or 2 tsp. regular cinnamon
• 1/2 teaspoon finely grated orange zest
• 1 large egg
• 1/2 cup milk
• 2 cups blueberries, rinsed and patted dry on a paper towel
• 1 large peach, chopped, or 2 small 

Topping

• 1/4 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons butter, softened
• Pinch of salt

Directions:

For the topping

In a bowl mix sugars, 1/2 teaspoon cinnamon, flour, nutmeg, and salt. With floured hands work in 2 tablespoons of butter until the mixture is at a crumbly stage.  Refrigerate for 20 minutes.

For the cake 

• Preheat the oven to 350 degrees. Grease an 8-inch square baking dish. Whisk the flour, baking powder, 1/2 teaspoon Saigon cinnamon and salt in a medium bowl. 
• Beat the butter, granulated sugar, and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.)
• Dice peaches and mix with blueberries. With a rubber spatula fold in fruits to batter, Spread batter evenly in the prepared baking dish.
• Sprinkle cake batter with chilled topping mixture. Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 15 minutes and serve warm with ice cream.

Southwestern Pasta Salad

Let's Shake Things Up A Bit On Taco Thursday 

make a Southwestern Pasta Salad instead!

Cook's Notes: It's an Ever Ready crowd-pleaser pasta salad perfect for summer entertaining and your next BBQ. There are lots of options to customize to your tastes and so easy to put together. Make the salad early in the day to chill so flavors have time to meld before serving. Either serve the pasta salad in a bowl or plate each serving on a lettuce leaf. Cumin can be substituted for Elote seasoning.

Salad  Ingredients:

• 1-1/2 cups dry medium shells pasta
• 1- 4 oz. can green chiles, drained and patted dry on a paper towel 
• 1/3 cup diced red onions
• 1 cup coleslaw mixture with carrots
• 3/4 cup chopped celery
• 1 cup cubed mozzarella cheese
• 1-1/4 cups mayonnaise or Miracle Whip  
• 1/2 teaspoon each of chile powder, parsley flakes, and Elote seasoning
• 1 cup cherry tomatoes halved

Optional but highly suggested

• 1 cup frozen roasted corn, thawed
• 1/2-1 cup black beans or olives, rinsed and drained
• 1/2 cup diced red peppers

Directions:

• Cook pasta shells until al dente, rinse, and drain. 
• Mix salad dressing or mayonnaise with the three spices in a small bowl. 
• In a large bowl add the rest of the ingredients adding in enough dressing to moisten the pasta salad. 
• Refrigerate for several hours, covering the bowl with a sheet of wax paper.
• Serve salad with salsa and chips.

Northwoods Art and Book Festival Part Two Authors

A Literary Recipe  

Cook's Notes: Take the talents of 35 authors, mix them with assorted titles and genres, spice it up with visitors of all ages, combine with animated literary conversations and book signings, and add in a tantalizing presentation by a local author and you have a recipe for success. 

The 28th Annual Northwoods Art and Book Festival exceeded expectations with over 2,500 attending to enjoy featured artists and authors, food vendors, children's activities, a poetry scavenger hunt, and music. 

With so many books covering a variety of genres, book lovers found a little bit of heaven at UCC. an author tent outside and inside the Community Building.  

Meet the talented line-up of authors

Barb Mack (left) memoir Darrell Pedersen(right) non-fiction memoir

Author Candace Simar (middle) historical fiction with MN settings 

Keith Simar (left) and an enthusiastic fan

Betty Brandt Paassick-historical crime fiction, memoir, anthology

Margo Hansen-Christian fiction, historical fiction 

Christine Gallagher Kerney=historical fiction with a MN setting 

CA Lewis-fantasy 

Laura Hansen-poetry

Mike Lein-creative non-fiction based on Northwoods Life

 
Sharon Harris-MN Writers anthology

Judy Kerr- mystery, crime fiction, suspense

Jessie Chandler-mystery

Mary Beth Panichi-Sci-fiction, romance 

Barbara Schlichting-mystery, historical fiction 

Pat Dennis-humor, young adult, cookbook, adult coloring book

Tim Jollymore-historical fiction-poetry, novels with a MN theme 

William Durbin-young adult historical fiction 

Kathy Sullivan-fantasy, science fiction 

Ames Sheldon-historical fiction

ME Fuller-historical novel, cozy mystery

Bette Seres-children's book 

Julie Jo Larson-travel guide books, historical fiction, memoir 

Christine Husom-mystery, thriller, cozy mystery

Vincent Wyckoff-memoir, North Shore mystery series

John Warren-biography

Jason Lee Willis-paranormal thrillers, historical novels 

Chris Norbury-mystery, thriller, middle school fiction 

Jonathan Sweet-mystery, thriller, non-fiction

Frank Weber-crime thrillers

Lisa Cassman-self help, poetry, children's books, devotional

Niomi Rohn Phillips-fiction, memoir 

Mark Munger (community building) historical Fiction

This is a personal favorite photo of mine. In the middle of the chaos of a book festival with many people milling around, these two ladies took the time to enjoy their newly purchased books.😊

 

Author Presentation-Frank Weber whose strong fan base showed up to hear his presentation titled Creative Crime Solving with Forensics with a demo of a lie detector machine.   

Mark Your Calendar for 2024 August 1oth