Lavender Beach

                             There is courage in each step no matter how small.

After losing her leg in Iraq, it’s been an uphill battle for Eastlyn Parker. When Nick and Cord decide to confront her in Bakersfield, the ex-helicopter pilot reluctantly agrees that starting over in Pelican Pointe might be the only option for her. It won’t be easy though. She has other more serious problems that go beyond her low self-esteem.Lavender Beach

After a long absence, Cooper Richmond has come back to his childhood home. In an attempt to escape his own painful memories, he’s traveled the world over as a photographer. But no matter where he goes, he’s locked in an emotional void. His approach to life is merely to get by. He does that with his books and his train store and by keeping to himself.

But when Eastlyn shows up at Cooper’s shop, their brief encounter blossoms into attraction. Both are cautious. Both have trust issues. But if these two have the courage to leave behind their baggage once and for all, and set their sights on the future, there may still be hope for a happy ending.

Eighth in the award-winning Pelican Pointe Series.

Sunday brunch and books

My turn to host the book club slash brunch today at noonish. A few may be running late due to Daylight Savings Time. We’ll wait. I’m serving a southwest breakfast bake as the main dish. The rest of the menu is salad and a bowl of fruit. For dessert…brownies, of course. For anyone who doesn’t like chocolate, there’s always a slice of sour orange pie with whipped cream. Oh my.
Southwestern Breakfast Bake

Credit: Mr. Food recipe and photo

Grab the ingredients:
  • 1 (30-ounce) package frozen shredded hash brown potatoes
  • 1/2 cups shredded Colby and Monterey Jack cheese blend
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 1/2 of a red bell pepper, diced
  • 3 scallions, thinly sliced
  • 6 eggs
  • 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
To make it happen:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch glass baking dish with cooking spray.
  2. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, green chilies, bell pepper, and scallions.
  3. In a medium bowl, combine remaining ingredients; mix well then pour evenly over potato mixture.
  4. Bake uncovered 55 to 60 minutes, or until center is cooked through and set.