Book Release

Where There's A Will

It's here. In my hands. Ready to be signed.

And read.

That's right. My fourth book is published and available on Amazon and at a book signing after services at St. Jakobi this coming weekend.

So I thought I'd share a little bit of it here today.

As she was about push the box out the door and into the living room, a small framed photo sitting on the night stand on the far side of the bed caught her eye. A younger Rolf sat on a chair, while a young bride stood behind him with her hand resting on his shoulder.

She walked around the end of the bed and picked up the picture, staring for a moment at his late wife, Eve. She was beautiful, with long blond hair swept back into an old fashioned style. Her dress looked like it might have been an antique, ivory lace creating a high collar and long cuffs that topped a pair of fingerless gloves. As she turned to pack the picture among the clothing in the box, she saw that it had been sitting atop a well worn bible. The binding was somewhat tattered, several pages sticking out at odd angles as if they had come loose. Without another thought, Katie picked it up with care, then skirted back around the bed to pack the two items in the box.

Just as she pulled a shirt around the picture frame, a shrill scream rent the air.

“What?” she cried, almost tripping over the box in her haste to get out of the room. “What’s going on?” she shouted as she ran through the house, seemingly empty of any people. She skidded to a stop as she flung open the door, her heart missing a beat at the scene in front of her.

From The Kitchen - Outside the Nest

Cranberry Orange Squash Bake

I don't do squash. Except for zucchini. Sometimes.

But I had to try this, and well, I'm a convert.

I've found that not all squash tastes the same.

Let's start with a butternut squash. Very mild. Needs a little boost to ramp up the flavor. I remove the seeds,

massage in a bit of olive oil to sooth the flesh,

flip it and bake it.

Hmm, looks like normal squash. I snuck a tiny taste. 

I wasn't about to waste the rest of the ingredients if I didn't like the main one. Needed something.

Just what the kitchen doctor ordered. A sprinkle of orange zest, a squeeze of orange juice.

By the way, too much orange zest is not a good thing. Trust me.

Pumpkin pie spice, oh so nice.

A glug or so of Back Forty Sugar Shack Pure Maple Syrup. Mix it all together.

Now, how about something to cover it with.

Oatmeal, cranberries, brown sugar.

Whirl it around.

Sprinkle it on top of the squash, drizzle with olive oil.

Back in the oven until it bubbles in joy.

Luscious. Festive. Tasty. A little tart, a little sweet, a little savory, a bit of tang. Just in time for the holiday. The recipe says 6 servings.

I stretched it out to 3.

I could have eaten the whole dish in one sitting.

Yes, it was that good.

Or should I say:

Was it ever good.

Happy Saturday.

Cranberry Orange Squash Bake

1 small butternut squash

2 Tbsp olive oil, divided

1 orange

3/4 Tsp pumpkin pie spice

1/4 Tsp salt

1/4 Tsp ground black pepper

2 Tbsp pure maple syrup

2 Tbsp brown sugar

3/4 C old fashioned rolled oats

1/2 C fresh or frozen cranberries

Preheat oven to 375°. Line baking sheet with parchment paper. Cut squash in half lengthwise, remove seeds. Brush cut side with oil, reserve remaining oil for topping. Place squash cut side down on parchment, bake 45 minutes, or until fork tender. Remove from oven and let cool slightly. Spray 4 C casserole or glass baking dish with cooking spray.  Zest 1/4 tsp orange zest, and juice the entire orange. Scoop flesh of squash from shell and place in casserole. Add the orange zest, juice, pumpkin pie spice, salt, pepper, and maple syrup. Mix well. In blender or food processor, combine brown sugar, rolled oats and cranberries, pulse until cranberries are chopped and mixture is in pea size pieces. Sprinkle on top of squash mixture. Drizzle with remaining olive oil. Reduce oven to 325°. Place squash in oven, uncovered, heat until top is crisp and mixture is bubbly, about 20-30 minutes. 6 servings