We have 3 boxes of books in foreign languages, audio, and large print to donate to your library.
To enter, post the full name and mailing address of your library in the Comments section below. 3 libraries will be selected and we’ll send off the books! Deadline to enter is Monday, 25 February, at midnight. US addresses only (sorry).
I love where I live. And I love showing it off in the summer when it’s the most beautiful corner of the world. And there’s good news–the fine folks at my publisher have organized a fabulous weekend for us to hang out and experience the best of the northwest.
First, the ferryboat. It’s a 35-minute cruise from downtown Seattle to Bainbridge Island.
Here’s the street where I live. Kayaking and paddleboarding for the water lovers, hiking and biking for the landlubbers…and lolling on the beach, reading a book for the rest of us.
(gratuitous shot of my daughter and granddaughter)
One of the brightest jewels in the island’s crown is our first stop on the Bainbridge visit–the Bloedel Reserve. I don’t want to say too much about it. This is one of those things you need to see to appreciate. Trust me, it’s mind-blowing. The perfect place to dream, relax, and recharge. Here’s a sneak peek.
And that’s just the beginning. We’re planning a Seattle welcome reception at the legendary Arctic Club, wine tastings, gourmet lunches, lively conversation…all while enjoying the best weather on the planet. Here’s a full schedule of events.
You’ve heard about Seattle’s rain. But in July, it’s all about the sun. I hope you’ll join me.
I never know what I’m going to see when I look out my window. The Kennicott just happened by:
It’s a reminder that I’m lucky to live in such a magical setting. This summer, I get to share that setting with you. My publisher has organized an incredible Seattle Summer Weekend full of events for readers, eaters, knitters, sight-seers, and folks who know that summertime in the Pacific Northwest is quite possibly the best weather on the planet.
Another reminder–Come away with me to the deep blue sea. This is a retreat for readers and writers to get away from everything but your books and ideas, and end up in sunny Spain! Registration closes soon–check it out here.
One of the best things about being a fiction writer is getting the chance to write the right ending to a story, even one that has tragic beginnings.
Please welcome this new edition of Table For Five—a story inspired by a real-life tragedy. When a single moment changes everything for three children, who is there to pick up the pieces?
Without giving too much away, I can tell you it’s a wild ride for a buttoned-down schoolteacher and a rakish sports pro, and it involves a cross-country journey, a dog (of course), a secret baby…and an ending I hope will celebrate the healing power of love.
The new edition features a sneak peek at my upcoming book, Between You & Me. Enjoy!
By popular demand (okay, maybe just demanded by family members), here is the winter penicillin you need to cure all ills, only you leave out the bird. My Ukrainian grandmother made this (with the bird, sorry bird) with her own homemade noodles, and it’s still everyone’s favorite.
(I forgot to take a picture of the soup, so here’s a collection of Pyrex dishes that probably once had soup in them. There is a Pyrex museum in Bremerton, Washington, by the way.)
No-Chicken Noodle Soup
(Amounts are up to you. Just add things until it looks like the soup you want. You can make this without parsnip or cauliflower.)
tomato (a small one, fresh or canned)
Better-Than-Bouillon No-Chicken broth concentrate
chopped parsley and/or spinach and/or kale and/or green onion (trace amounts)
cooked hot noodles, egg or eggless
Chop the onion and saute in oil. Add the chopped ginger and garlic, and then the rest of the vegetables, have been chopped or cubed into uniform bits. Add a few cups of water and a few spoonfuls of the broth concentrate. Taste and season with pepper, but not salt–the broth is probably salty enough. Simmer until the vegetables are tender, and at the very last, throw in a handful of frozen peas and the chopped parsley. Serve over hot cooked noodles. Stay warm!