you’re still in my head

Four years.

It’s been four years since I lost my good friend Rob McKay.

I still think about him.

Funny. Serious sometimes.

Music lover. Kate Bush fan. Writer.

I’m glad I had the chance to know Rob.

Rob made me laugh.

Rob McKayRobert Scott McKay

May 10, 1952 – March 30, 2014

 

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more Pelican Pointe

a fresh new look

Thanks to Vanessa Mendozzi for the fresh, new Pelican Pointe look. More to come as we revamp the covers.

 

 

spring into Pelican Pointe

While we wait for me to finish the 11th Pelican Pointe book, Keeping Cape Summer, I decided to freshen up the covers on all the books. This is where Vanessa Mendozzi comes in.

So far, Vanessa has revamped Promise Cove and Hidden Moon Bay. I’m loving the beachy, bright, summery look.Can’t wait to see what she has in store for the rest!

Thank you, Vanessa!

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happy St. Patrick’s day

St. Patrick’s Day is an enchanted time – a day to begin transforming winter’s dreams into summer’s magic. ~ Adrienne Cook

hills of ireland

Had your share of green beer? cucumber-lemon-martini-1-1Then try a green martini. Spring is just a few days away and this drink can be served to celebrate the first day of Spring or for Easter.  Recipe can be found at Beyond Mere Substanceshamrock

 

thank-a-teacher Thursday

Growing up, I had some great teachers who inspired me to do more, to be more. Mrs. Lyles. Mrs. Pruitt. Mrs. Bourek. Mrs. Lawless. You get the picture. Which probably explains why I went through such a wide swing of career choices early on. It wasn’t until an 8th grade English teacher, Mrs. Brown, told me that I could really spin a story that I began to dream of a career in journalism. Did I make it? Not quite. At least not in the newspaper business. But Mrs. Brown’s initial suggestion that I had talent and her yearlong encouragement gave me hope. And from that hope, stories began to emerge. Spinning tales became more natural for me. Short stories gushed out of me I didn’t know I could write. Many a creative writing class later, here I am. So to all the teachers who planted the writing bug in me…thank you! After all this time, I still hear their echoes of optimism, their inspiration, their determination. They instilled in me a forever sense not to give up.

So take it from me, it’s never too late to thank a teacher.

thanks-150x150

 

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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.