Sharon Wray's Blog, page 62

“Always Winter, but Never Christmas”

“It is winter in Narnia,” said Mr. Tumnus, “and has been for ever so long…. always winter, but never Christmas.” (from The Lion, The Witch, & The Wardrobe by C.S. Lewis)

Every year I choose books to read during the season of Advent. Usually they’re meditations or reflections based on the season. But this year I’m doing something different. This year I’m rereading all seven books of the children’s series “The Chronicles of Narnia” by C.S. Lewis.

I’ve chosen these books to read during Advent (a time of preparatory prayer and fasting) because of the quote I added above. Within the story Mr. Tumnus, a fawn in Narnia, is lamenting to Lucy Pevensie about the fact that due to a terrible curse, Narnia endures an everlasting winter in Narnia but they never have Christmas. In fact, there is no celebrating of any kind. Every day is exactly the same–cold, dark, and desperate. Kind of how the world right feels at the moment.

I remember reading those words as a child, then as a young adult, but now that I’m older Mr. Tumnus’ words carry a heavier weight. Maybe it’s because of my age, but each year I feel the the world’s sorrows more profoundly. And that’s what has brought me back to this series. While the stories are about Narnia, a kingdom held within the grip of the evil white witch, the stories are all about hope. What will happen when the children of Eve appear, when the snow begins to melt, when Santa–and Aslan–appear again? The children have no idea but everyone around them has faith in things they’ve only heard of despite the fact their lives have been lived in the dark. I’m sure I’m not the only one in this weary world who watches the news and is affected by horror and heartbreak that cannot be explained. Yet, at the same time, I believe in the message of Christmas. The “what if” instead of the “this is”. The Chronicles of Narnia teach us that despite what we see, taste, feel, and think we know, there’s always hope waiting to arrive. And this year I need C.S. Lewis’s brilliant message of hope that appears in the form a of a lion names Aslan.

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Thrift & Thanks

Did you know that a few weeks ago the nation celebrated Second Hand Clothing Day?

If not, don’t worry. I don’t think many people noticed. Although I do admit that in our house, it’s a holiday we all love. Even if we don’t celebrate it until the Saturday after Thanksgiving when three generations of my family head to a tiny hamlet, deep in the Virginia mountains, called Upperville. Population 655. The heart of Upperville consists of a general store, gas station, Irish pub, and three churches. One of these churches, Trinity Episcopal, is built like a medieval cathedral. 

Upperville also happens to be in the center of Virginia horse country (think Kentucky Derby-type farms and horses) and has some of the most expensive real estate in the state. In contrast, it also has some of the poorest rural homes in the state. And the people who live there—both rich and poor—have lived there for generations. Generations dating all the way back to pre-Revolutionary days. 

So what does Upperville have to do with second-hand clothing day? Trinity Church–the largest church in town–is in charge of keeping the local food pantry stocked (a pantry that feeds families in three counties). And one of the ways they do this is through their Golden Rooster Thrift Shop.

The Golden Rooster Thrift Shop is housed in a Federal-style brick home built sometime between the Revolutionary War and the Civil War. It has no air conditioning or heat. And many of the windows have the original glass panes. Yet, despite its humble appearance, this thrift shop makes enough money to keep the food pantry stocked year-round. And when the annual County Stable Tours take place in May, the thrift shop holds a “Boutique Sale” where they sell the best things they’ve collected all year. This sale could feed the entire state for a week. (I may be exaggerating, but not by much.)

There are so many reasons to shop and donate to second-hand clothing stores, the most important being that recycling and reusing keeps things out of landfills. But this thrift shop in particular is famous because of the what they sell and how many people the proceeds feed on an annual basis. Because of its location, the Golden Rooster Thrift Shop is the place where some of the richest people in the state (maybe in the country) donate their used clothing, furniture, and other household goods. I’m not talking clothing from The Gap or Talbots (although they carry those brands), I’m talking about original Chanel jackets from Paris and Ferragamo shoes from Italy. Name the uber-expensive brand, and this humble thrift shop has sold it. 

The amazing thing is that these things don’t sell for hundreds of dollars, but for tens of dollars so anyone can shop there. Despite the low prices, the shop makes more than enough money for the food pantry and its other social services. And, even more impressive, the shop makes all of their money between 9 a.m. and 12 p.m. on Saturday morning because that’s the only time they’re open to the public.

The thrift shop is manned entirely by volunteers (myself included!) who sort through the huge piles of donations, arrange them in the shop, and sell them on Saturday mornings. And my daughter and nieces will openly admit that their entire wardrobe comes from the thrift shop. My daughter even bought her prom dress there, as well as all the clothes she took to college. 

It’s hard to describe the vibe in the Golden Rooster Thrift Shop—it’s a combination of gratitude and happiness. The first few times we went there, we had to stop shouting at each other across the store with things like “Look what I found!” and “It’s a Lily Pulitzer!”. Once we got used to going, and started donating those things we felt were worthy, we slowly became a part of the church family that runs the place. On Saturday mornings, those who are donating gorgeous things are just hoping that those who are shopping will find exactly what they need. And those shoppers are thrilled to find things that they’d not purchase otherwise. Then there’s the truth that all of the money (cash only) made in those three hours go to the most important ministry of all—feeding the hungry.

So if you ever get a chance to pass through Upperville, VA on a Saturday morning between 9 a.m. and 12 p.m., stop at the Golden Rooster Thrift Shop. It doesn’t look like much, but inside there’s magic fueled by generosity and love and gratitude. And once you’ve shopped, walk down the street to the Hunter’s Head Pub. Sit by the colonial-era fireplace, drink a pint of beer (or their home-made orange-vanilla iced tea), and talk to the locals. You may even hear stories about how, not that long ago, people rode their horses into town to eat, drink, and worship. And, of course, drop off their donations and give thanks. 

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The Hungry {Romance} Writer: Leftover Turkey Enchiladas

The day after Thanksgiving is a busy one in our house. All the kids are home, we always have other family staying with us for the weekend, and we have at least 15 people for dinner on Thanksgiving Day. So the Friday after Thanksgiving is a day we normally reserve for doing something as a family.

Sometimes we head into downtown D.C. to look at the museums. Or we drive west to take a walk in the Shenandoah. Or visit one of the many historic villages in Virginia for a day of small-town shopping. Regardless of what we do, I know two things. First, dinner will be made from leftovers. Second, the dinner will be easy to make. I have two standby dishes that I serve for Friday’s dinner. One is a Turkey Stuffing Casserole and the other is Turkey Enchiladas. The enchiladas have more ingredients, much of it can be made ahead including the enchilada sauce. So while everyone is recovering from a day of fun (and probably watching football and eating leftover appetizers), I can get this dish in the oven quickly and everyone has a great meal. And, of course, it will be followed by leftover pie!

Sharon Wray

Serves Serves 8

0The Hungry {Romance} Writer: Leftover Turkey Enchiladas

This recipe is an adaptation of a recipe I got from one of my sisters in Charleston, SC. If I have a lot of company, I will extend this recipe by making a Mexican rice and adding it to the tortillas before I add the turkey mixture. You can also add in your favorite beans to the meat mixture--I prefer black beans (rinsed and drained). Garnish with your favorite salsa, guacamole, cheese, etc. Goes great with a pitcher of margaritas!

45 minPrep Time

20 minCook Time

1 hr, 5 Total Time

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Ingredients

3 1/2 cups leftover cooked turkey meat, shredded2 Tablespoons extra virgin olive oil2/3 cup onion, finely diced3 garlic cloves, minced3 cups enchilada sauce, divided (recipe below)1 Tablespoon chili powder2 teaspoons ground cumin1 teaspoon oregano1-2 jalapeno peppers, finely chopped (optional)1?2 teaspoon Kosher salt1?2 teaspoon freshly-ground black pepper1 8-ounce package cream cheese, softened8 small flour tortillas, warmed1 (14 1/2-ounce) can diced tomatoes, undrained1 cup cheddar cheese, shredded1 Tablespoon olive oilEnchilada Sauce2 Tablespoons unsalted butter2 Tablespoons flour4 teaspoons red chili powder1 1/2 teaspoons cumin2 teaspoons garlic powder6 ounces tomato paste2 1/4 cups watersalt and pepper, to taste

Instructions

Enchilada SauceIn a small saucepan, melt the butter. Make a roux by using a wooden spoon and stirring in the flour and cooking/stirring until the mixture is browned.Stir in the chili powder, cumin, and garlic powder and tomato past until well blended.Very slowly, stir in the water. Once mixed, heat the mixture until boiling.Once you reach a boil, reduce the temperature to a simmer and cook until you reach your desired thickness.Adjust spices and add salt and pepper to taste. Set the pan aside while you make the enchiladas.EnchiladasPreheat oven to 350 degrees F.Heat a cast iron skillet to medium heat. Add olive oil. Once it begins to heat, add the onions and peppers (if using) and sauté until the onions become translucent.Add the garlic and sauté for one more minute.Add the tomatoes, chili powder, cumin, salt and pepper. Stir with a wooden spoon to combine.Stir in the turkey and 1 cup of enchilada sauce. Bring to a boil and reduce to a smaller and cook until 1/2 of the liquid has been reduced.Cut the cream cheese into chunks and stir into the turkey/tomato mixture until the cream cheese has melted and been mixed in well. Stir and simmer for another five minutes.Once done, remove pan from heat and set aside.In a 9X13" pyrex pan, spoon 1 cup of the enchilada sauce into the pan and smooth it around until the bottom is coated.Add 1/3 cup of meat mixture to each tortilla. Roll the tortillas and place them in the baking dish, seam down. Do not fold ends. Just roll and place.Pour remaining enchilada sauce over the rolled tortillas and sprinkle the cheese over the top.Bake for 20-30 minutes, until the cheese is melted and the sides are bubbly. Do not overtake!To vary this recipe, add a can of black beans (drained and rinsed) to the meat mixture after the cream cheese.Top with salsa, lettuces, chopped tomatoes, chopped olives, extra cheese, etc.7.8.1.2196https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-leftover-turkey-enchiladas/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-leftover-turkey-enchiladas\/" ],"name" : "The Hungry {Romance} Writer: Leftover Turkey Enchiladas","description" : "This recipe is an adaptation of a recipe I got from one of my sisters in Charleston, SC. If I have a lot of company, I will extend this recipe by making a Mexican rice and adding it to the tortillas before I add the turkey mixture. You can also add in your favorite beans to the meat mixture--I prefer black beans (rinsed and drained). Garnish with your favorite salsa, guacamole, cheese, etc. Goes great with a pitcher of margaritas! 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" }]}, { "@type": "HowToSection", "name": "Enchiladas", "itemListElement": [ { "@type": "HowToStep", "text": "Preheat oven to 350 degrees F." }, { "@type": "HowToStep", "text": "Heat a cast iron skillet to medium heat. Add olive oil. Once it begins to heat, add the onions and peppers (if using) and saut\u00e9 until the onions become translucent." }, { "@type": "HowToStep", "text": "Add the garlic and saut\u00e9 for one more minute. " }, { "@type": "HowToStep", "text": "Add the tomatoes, chili powder, cumin, salt and pepper. Stir with a wooden spoon to combine." }, { "@type": "HowToStep", "text": "Stir in the turkey and 1 cup of enchilada sauce. Bring to a boil and reduce to a smaller and cook until 1\/2 of the liquid has been reduced. " }, { "@type": "HowToStep", "text": "Cut the cream cheese into chunks and stir into the turkey\/tomato mixture until the cream cheese has melted and been mixed in well. Stir and simmer for another five minutes. " }, { "@type": "HowToStep", "text": "Once done, remove pan from heat and set aside." }, { "@type": "HowToStep", "text": "In a 9X13\" pyrex pan, spoon 1 cup of the enchilada sauce into the pan and smooth it around until the bottom is coated. " }, { "@type": "HowToStep", "text": "Add 1\/3 cup of meat mixture to each tortilla. Roll the tortillas and place them in the baking dish, seam down. Do not fold ends. Just roll and place. " }, { "@type": "HowToStep", "text": "Pour remaining enchilada sauce over the rolled tortillas and sprinkle the cheese over the top." }, { "@type": "HowToStep", "text": "Bake for 20-30 minutes, until the cheese is melted and the sides are bubbly. Do not overtake! " }, { "@type": "HowToStep", "text": "To vary this recipe, add a can of black beans (drained and rinsed) to the meat mixture after the cream cheese. " }, { "@type": "HowToStep", "text": "Top with salsa, lettuces, chopped tomatoes, chopped olives, extra cheese, etc. " }]}],"keywords" : "The Hungry {Romance} Writer: Leftover Turkey Enchiladas","recipeIngredient" : ["3 1\/2 cups leftover cooked turkey meat, shredded","2 Tablespoons extra virgin olive oil","2\/3 cup onion, finely diced","3 garlic cloves, minced","3 cups enchilada sauce, divided (recipe below)","1 Tablespoon chili powder","2 teaspoons ground cumin","1 teaspoon oregano","1-2 jalapeno peppers, finely chopped (optional)","1?2 teaspoon Kosher salt","1?2 teaspoon freshly-ground black pepper","1 8-ounce package cream cheese, softened","8 small flour tortillas, warmed ","1 (14 1\/2-ounce) can diced tomatoes, undrained","1 cup cheddar cheese, shredded","1 Tablespoon olive oil","2 Tablespoons unsalted butter ","2 Tablespoons flour","4 teaspoons red chili powder","1 1\/2 teaspoons cumin","2 teaspoons garlic powder","6 ounces tomato paste","2 1\/4 cups water","salt and pepper, to taste"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/10\/68.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "nutrition": { "@type": "NutritionInformation", "servingsize": "0 serving"},"@type": "Recipe"} Subscribe to the blog

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Happy Thanksgiving

I want to wish all of my readers, family, and friends a very Happy Thanksgiving!

Here is lovely Thanksgiving poem by Kate Seymour Maclean (1829-1916), a well-known poet and author from New York State who later moved to Ontario, Canada. (Poem is in the public domain)

Thanksgiving

The Autumn hills are golden at the top,
        And rounded as a poet’s silver rhyme;
    The mellow days are ruby ripe, that drop
        One after one into the lap of time.

    Dead leaves are reddening in the woodland copse,
        And forest boughs a fading glory wear;
    No breath of wind stirs in their hazy tops,
        Silence and peace are brooding everywhere.

    The long day of the year is almost done,
        And nature in the sunset musing stands,
    Gray-robed, and violet-hooded like a nun,
        Looking abroad o’er yellow harvest lands:

    O’er tents of orchard boughs, and purple vines
        With scarlet flecked, flung like broad banners out
    Along the field paths where slow-pacing lines
        Of meek-eyed kine obey the herdboy’s shout;

    Where the tired ploughman his dun oxen turns,
        Unyoked, afield, mid dewy grass to stray,
    While over all the village church spire burns–
        A shaft of flame in the last beams of day.

    Empty and folded are her busy hands;
        Her corn and wine and oil are safely stored,
    As in the twilight of the year she stands,
        And with her gladness seems to thank the Lord.

    Thus let us rest awhile from toil and care,
        In the sweet sabbath of this autumn calm,
    And lift our hearts to heaven in grateful prayer,
        And sing with nature our thanksgiving psalm.

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Thanksgiving Short Stories to Warm Your Heart

I love short stories during the holidays and the tales listed below are some of my favorite to read to the kids (and dogs) around Thanksgiving.

All of the stories I chose for this list are in the public domain and are written by some of my favorite authors such as O’Henry, LM Montgomery, and Louisa May Alcott. They all deal with topics like humility, gratitude, and love, and each one has a happily ever after. Although a few of them (like the O’Henry story) have some great twists at the end. Reading these stories aloud is a perfect way to end a busy day of cooking and feasting and spending time outside in the last, lovely days before winter. I hope you enjoy them!

“The Night Before Thanksgiving” by Sarah Orne Jewett About a woman who finds herself desperately in need of help and receives it in an unexpected way.“Captain Christy’s Thanksgiving” by Carolyn Sherwin Bailey After a man risks his life to save others, young children decide to show their gratitude with a charming, unforgettable act of kindness. “Bert’s Thanksgiving” by J. T. TrowbridgeTwo men seek approval and acceptance from each other with a humble, heart-warming twist of fate.“Why He Carried the Turkey” by James Baldwin A lovely story about humility and the true meaning of gratitude.“Aunt Susanna’s Thanksgiving Dinner” by Lucy Maud MontgomeryAfter the death of their parents, two young women attempt to please their only living relative–an ornery, hard-to-love aunt.“Two Thanksgiving Day Gentlemen” by O. HenryAn O’Henry classic about two men who meet once year on Thanksgiving Day with a twist that will melt your heart. “An Old-Fashioned Thanksgiving” by Louisa May Alcott A classic Thanksgiving story about a group of children who attempt to make their own family Thanksgiving feast.Subscribe to the blog

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Sarah Munro’s Rose Hip Vinegar

For centuries, people have been using dried rose hips in teas and other herbal remedies. Sarah Munro, the heroine of ONE DARK WISH (book 2 in the Deadly Force series), discovered an easy way to make a Rose Hip Vinegar while researching 17th century herbal remedies.

The rose hips add a lovely flavor, and tons of vitamin C, to plain white vinegar which can then be used in salad dressings and marinades. Although I do have rose bushes in my garden, the squirrels and birds tend to eat my rose hips before I can harvest them so I buy them in bulk on Amazon or Whole Foods. My only caveat is to make sure you strain the vinegar really well. If any part of the hip is left in the vinegar, it could cause a tummy ache. I love to substitute this vinegar for the red wine vinegar in my favorite Winter Salad for a lovely hint of spring during the darkest days of winter.

Sarah Munro’s Rose Hip VinegarINGREDIENTS:1 cup dried rose hips1 quart white vinegar2 sterilized glass jar 2 sterilized 2-part lid with rings1 paper coffee filterDIRECTIONS:

Place the dried rose hips into a sterilized jar and fill with white vinegar to within 1/2 inch of the top of the jar. Dry the rim of the jar and affix the lid and ring until finger tight. Place on a counter where the jar can sit in warm, sunny place for two weeks. Then move the jar to cool, dark cupboard for 3 weeks. After the five weeks are up, strain the vinegar using a paper coffee filter into another sterilized glass jar. Make sure you strain the vinegar completely and, if necessary, strain it a second time. Any part of the hip could cause a tummy ache.

If stored in a cool, dark cabinet with a tight lid it, the vinegar should stay good for two years.

IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING , AND MAKING HERBAL REMEDIES:

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

If you are taking any medications, talk to your doctor about any potential drug interactions.If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

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The Hungry {Romance} Writer: Kentucky Pie

I am off cycle here with this recipe (I was going to post it in January), but my kids are home from college and are looking for this classic chocolate pecan pie. So, while I baked it, I decided to add it to this month’s collection of holiday family recipes.

This recipe came from a family friend and I’ve tweaked it over the years. I also use my own Butter Pie Crust instead of the original recipe because hers had graham crackers in the crust. It’s not hard to make, but I do watch it carefully in the oven as the pecans can sometimes burn if I’m not careful. I hope you enjoy it!

Sharon Wray

Serves Serves 12

0The Hungry {Romance} Writer: Kentucky Pie

I received this recipe decades ago from a friend of my mother's who'd just been to the Kentucky Derby. She, in turn, received the recipe from a chef at a restaurant she ate at. Ever since this has been our family's favorite Thanksgiving Pecan Pie. I didn't include the recipe for the dough (I don't like it), but there is a link above for my favorite butter pie crust. Store-bought crusts work as well, especially if you're short on time.

20 minPrep Time

55 minCook Time

1 hr, 15 Total Time

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Ingredients

1 butter pie crust for a 9" pie2 cups pecans3 large eggs¾ cup dark brown sugar2/3 cup light corn syrup1 teaspoon pure vanilla extract2 Tablespoons unsalted butter, melted3 Tablespoons bourbon½ teaspoon salt¾ cup semisweet chocolate chips

Instructions

Fit the dough into a 9" deep dish pie plate. Crimp the edges and cover and chill in the refrigerator.Preheat the oven to 375 degrees F. Adjust the racks so there is one rack on the bottom.Line a rimmed baking sheet with tin foil. Spread the pecans on the baking sheet and bake for 7-8 minutes, or until fragrant. But watch them as they Weill burn!In a large bowl, whisk together the eggs, brown sugar, light corn syrup, dark corn syrup, vanilla extract, melted butter, bourbon and salt until well blended.Gently stir in the toasted pecans and chocolate chips until evenly combined.Pour the filling into the prepared pie shell.Bake on the bottom rack of the oven for about 55 minutes, or until the center of the pie is set.Half way through the baking time, t=ent the crust with foil to prevent over-browning.Remove from oven and place on a baking rack.Let cook for at least one hour before serving.The pie can be made one day ahead and kept at room temperature. To rewarm, heat in a 325 degree F for 15 minutes.7.8.1.2192https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-kentucky-pie/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-kentucky-pie\/" ],"name" : "The Hungry {Romance} Writer: Kentucky Pie","description" : "I received this recipe decades ago from a friend of my mother's who'd just been to the Kentucky Derby. She, in turn, received the recipe from a chef at a restaurant she ate at. Ever since this has been our family's favorite Thanksgiving Pecan Pie. I didn't include the recipe for the dough (I don't like it), but there is a link above for my favorite butter pie crust. Store-bought crusts work as well, especially if you're short on time.","prepTime" : "PT20M","cookTime" : "PT55M","datePublished" : "2021-10-13 15:46:30","recipeInstructions":[ { "@type": "HowToStep", "text": "Fit the dough into a 9\" deep dish pie plate. Crimp the edges and cover and chill in the refrigerator." }, { "@type": "HowToStep", "text": "Preheat the oven to 375 degrees F. Adjust the racks so there is one rack on the bottom. " }, { "@type": "HowToStep", "text": "Line a rimmed baking sheet with tin foil. Spread the pecans on the baking sheet and bake for 7-8 minutes, or until fragrant. But watch them as they Weill burn! " }, { "@type": "HowToStep", "text": "In a large bowl, whisk together the eggs, brown sugar, light corn syrup, dark corn syrup, vanilla extract, melted butter, bourbon and salt until well blended." }, { "@type": "HowToStep", "text": "Gently stir in the toasted pecans and chocolate chips until evenly combined." }, { "@type": "HowToStep", "text": "Pour the filling into the prepared pie shell." }, { "@type": "HowToStep", "text": "Bake on the bottom rack of the oven for about 55 minutes, or until the center of the pie is set. " }, { "@type": "HowToStep", "text": "Half way through the baking time, t=ent the crust with foil to prevent over-browning. " }, { "@type": "HowToStep", "text": "Remove from oven and place on a baking rack. " }, { "@type": "HowToStep", "text": "Let cook for at least one hour before serving. " }, { "@type": "HowToStep", "text": "The pie can be made one day ahead and kept at room temperature. To rewarm, heat in a 325 degree F for 15 minutes." }],"keywords" : "The Hungry {Romance} Writer: Kentucky Pie","recipeIngredient" : ["1 butter pie crust for a 9\" pie","2 cups pecans","3 large eggs","\u00be cup dark brown sugar","2\/3 cup light corn syrup","1 teaspoon pure vanilla extract ","2 Tablespoons unsalted butter, melted","3 Tablespoons bourbon","\u00bd teaspoon salt","\u00be cup semisweet chocolate chips"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/10\/22.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "nutrition": { "@type": "NutritionInformation", "servingsize": "0 serving"},"@type": "Recipe"} Subscribe to the blog

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NaNoWriMo: SOS

We have about a week and a half to go with NaNoWriMo, and it’s time to pay attention to SOS: Shiny Object Syndrome.

This is when you’ve hit the murky middle of the book and it’s gotten really, really hard. You think the book stinks, the story is stupid, the characters hate you, and you feel like a failure. So what happens? Inevitably, another story comes along with new characters and a new, exciting plot and says, “Hey! I’m an easier book to write. Drop what you’re doing and pay attention to me! I have a great transformational arc and you can finish me in a few weeks and I’ll sell for big money!!”

Don’t believe me about SOS? Just ask any author! They will all tell you the same thing. Shiny Object Syndrome is real and it can derail your writing plan faster than a blink. Does that mean you should ignore the new shiny story? No. Most writers agree that when the new story is clamoring for attention, take a few minutes and jot down everything you know about this new story. Write in a journal or type it in notes on your phone. It doesn’t matter. Just grab as much as you can about this story and then tuck it away. Tell the new story, sweetly yet firmly, that you will return to it when the time is right. You can even thank the new story for showing up and encourage it to keep percolating in your subconscious until it’s time to be written. (Yes, I know writers are weird).

Then, gently yet firmly, force yourself to return to you current WIP. Trust me, by this time next year when that story is either for sale or up for auction, you’ll be so happy you didn’t bail on your NaNo project for the shiny object. And your readers will thank you too!

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Prep & Plan: Holiday Planner

Yes, I know it’s November and Thanksgiving is next week. But as we all know, things are changing quickly. The last few weeks in my Prep & Plan series, we’ve been discussing all the supply chain issues and how we’ve been preparing for the holidays and for winter.

Today’s post is a quick one to give you a free printable. It’s a Holiday Planning Schedule that you can adapt and use however you wish for whatever holiday(s) you celebrate. I’m also including my Thanksgiving Portion Planner printable. It will work for any large meal, just keep in mind that the portions for turkey work well for all poultry, meat, and fish. If you are a super-perfectionist, reduce the portions by 2 ounces for beef and increase the portion size by 2 ounces for fish. But, honestly, the turkey portion size is a good average for all meat, poultry, and fish servings.

Click on the links below to download the planners:

2021 Holiday Planner

Thanksgiving Portion Planner

I hope you all have a great weekend and a safe and Happy Thanksgiving!

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The Hungry {Romance} Writer: Green Beans with Toasted Hazelnut-Lemon Butter

Thanksgiving is almost here! As I rush around trying to get ready, I’m trying to remind myself that this time last year we weren’t even sure if we’d celebrate with our family. But now I have between 12-16 coming for dinner and I’m just taking a lot of deep breaths.

One of the things I’ve done to ease the stress is to prep my meals and my home ahead of time. And here at The Hungry {Romance} Writer, I’ve been sharing some of my family’s favorite recipes. Today’s recipe is one our favorite vegetable dishes: Green Beans with Toasted Hazelnut-Lemon Butter. And it’s definitely worth trying to get the freshest beans and lemons that you can find for this dish. One caveat though — this dish has to be the very last thing you prepare before you sit down to dinner. It must be served hot, gets cold quickly, and doesn’t reheat well. But it’s well worth the work!

Sharon Wray

Serves Serves 6

0The Hungry {Romance} Writer: Green Beans with Toasted Hazelnut-Lemon Butter

This is my all-time favorite green bean recipe that I adapted from a Cooking Light magazine in the early '90s. While I don't love last-minute side dishes during Thanksgiving, I try to plan my menu so this is the only last minute thing I have to do. But these beans must be served immediately. While they don't heat up well, I have served the leftovers cold by cutting them up and adding them into a salad the next day.

20 minPrep Time

6 minCook Time

26 minTotal Time

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Ingredients

2 Tablespoons salted butter, room temperature4 Tablespoons hazelnuts, toasted and finely chopped2 teaspoons freshly-grated lemon rind1 1/4 teaspoons Kosher salt, divided8 cups water1 1/2 pounds green beans, trimmed

Instructions

In a small bowl, combine the butter, hazelnuts, lemon rind, and 1/2 teaspoon salt. Mix with a fork until well blended.In a large stockpot, bring the 8 cups of water and remaining salt to a boil.While water is boiling, make an ice back by combining ice and water in a large bowl.Add green beans to the boiling water and cook for 3 minutes.Drain the beans and drop them in the ice bath for 30 seconds.Return the beans to the stockpot and add in the butter mixture.Cook over low heat until the butter mixture melts and all the beans are coated.Serve immediately.7.8.1.2190https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-green-beans-with-toasted-hazelnut-lemon-butter/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-green-beans-with-toasted-hazelnut-lemon-butter\/" ],"name" : "The Hungry {Romance} Writer: Green Beans with Toasted Hazelnut-Lemon Butter","description" : "This is my all-time favorite green bean recipe that I adapted from a Cooking Light magazine in the early '90s. While I don't love last-minute side dishes during Thanksgiving, I try to plan my menu so this is the only last minute thing I have to do. But these beans must be served immediately. While they don't heat up well, I have served the leftovers cold by cutting them up and adding them into a salad the next day. ","prepTime" : "PT20M","cookTime" : "PT6M","datePublished" : "2021-10-13 15:19:44","recipeInstructions":[ { "@type": "HowToStep", "text": "In a small bowl, combine the butter, hazelnuts, lemon rind, and 1\/2 teaspoon salt. Mix with a fork until well blended. " }, { "@type": "HowToStep", "text": "In a large stockpot, bring the 8 cups of water and remaining salt to a boil." }, { "@type": "HowToStep", "text": "While water is boiling, make an ice back by combining ice and water in a large bowl." }, { "@type": "HowToStep", "text": "Add green beans to the boiling water and cook for 3 minutes." }, { "@type": "HowToStep", "text": "Drain the beans and drop them in the ice bath for 30 seconds. " }, { "@type": "HowToStep", "text": "Return the beans to the stockpot and add in the butter mixture." }, { "@type": "HowToStep", "text": "Cook over low heat until the butter mixture melts and all the beans are coated." }, { "@type": "HowToStep", "text": "Serve immediately. " }],"keywords" : "The Hungry {Romance} Writer: Green Beans with Toasted Hazelnut-Lemon Butter","recipeIngredient" : ["2 Tablespoons salted butter, room temperature","4 Tablespoons hazelnuts, toasted and finely chopped","2 teaspoons freshly-grated lemon rind","1 1\/4 teaspoons Kosher salt, divided","8 cups water","1 1\/2 pounds green beans, trimmed"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/10\/6-1.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "nutrition": { "@type": "NutritionInformation", "servingsize": "0 serving"},"@type": "Recipe"} Subscribe to the blog

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