Dear Friends

My editor Penny-Lane and I want to wish you all a Happy Holidays.

Thank you for your support, for your words of encouragement, and for making 2015 one of the best years of my life.

This year I did two big things: I ran the New York City Marathon, and I wrote a novel. It would be easy to pat my back and congratulate myself for such achievements, but the truth is that the blood, sweat and tears that took to achieve those two things were not only mine.

There were so many people cheering for me every time I reached a milestone; there were so many friends and family picking me up when I fell and thought I couldn’t keep going. There was all of you, who took a chance on my book and helped me reach my funding goal.

If I learned anything this year is that hard-work is not all it takes to achieve big dreams; a support system, a network of love is what make dreams come true.

So once again: Thank You All!

It wouldn’t be a proper end of the year update without a quote from the wisest man in the universe:

 “There’s a lot of things you need to get across this universe. Warp drive… wormhole refractors… You know the thing you need most of all? You need a hand to hold.”

The Tenth Doctor, Fear Her.

Hi!  Time for another cocktail, I think. Again, people, a recipe, so put that glass down. But first a little background via a short excerpt from the book.  Here Susan Jones, who has taken over as chef at an old haunt in Pasadena, is in the middle of a mid-shift rant when Edith Vale shows up with her friends, the girls, although all of them are in their 70's!  This restaurant, like I said, is a venerable old haunt -- here in LA think Musso & Frank, or Taylor's but every town has one -- and it's famous for cocktails. One of the ones it's most noted for is a Moscow Mule, best served icy cold in copper mugs but if you don't have copper mugs by all means use a glass.  So first the excerpt, then the cocktail. And then if you haven't pre-ordered, please do so!

Excerpt

She spun around. There stood Edith Vale, Oatsie O’Shea, Evelyn Brookby and Tish Van Buren, all of them impeccably turned out in sweater sets and pearls, pocketbooks clutched in their hands, all of them bright eyed and more than a little lubricated after copious samplings from the cocktail menu. The four had decided to have their ladies’ night out at Chadwick’s that week, and Susan, already red-faced from the heat and steam of the kitchen, went a darker shade of scarlet as she wilted before them. She smiled sheepishly and dusted a plate of sole with finely minced parsley. “Did you ladies eat?” was all she could manage. 

 “It was delightful, dear,” said Oatsie. 

 “I haven’t set foot in this place since 1989,” said Evelyn Brookby, “but I’ll be back.”

 “Girls, maybe we should go. She’s obviously busy,” said Tish. 

 “Well, we wanted to pay our compliments to the chef,” said Edie. “But we obviously caught you at a bad time.” 

 “Oh, don’t leave,” said Susan. “Let me send out some desserts.” 

 “Darling, we all shared a blueberry buckle, and it was divine,” Oatsie said, “although do consider putting Floating Island back on the menu.” 

Susan nodded. The ladies left the kitchen, and the dishwasher, Luis, practically invisible under the huge stockpot he was scrubbing, popped up and said, “I don’t know about anybody else, but that grey haired one? She had one hot ass. For an old lady I mean.” 

“I’d tap it,” said Stacy. 

Susan couldn’t help it. She forgot what set her off and started to laugh. And so one crisis was diffused, only to be replaced by another, when one of the wheezy old waiters tottered into the kitchen and said to Susan, “you’ve got a problem, honey-doll. You better get out to the bar.”

Moscow Mule (recipe adapted from the NY Times Book of Cocktails)

1 1/2 tbsps. fresh lime juice

2 tbsps. simple syrup

1/4 cup vodka

Ginger beer

Candied ginger or sliced lime for garnish, if you like

1. Fill a copper mug or glass with ice. Add lime juice, simple syrup and vodka. Top off with ginger beer. Stir vigorously. Garnish with Candied Ginger or lime slice.

I got mentioned in this week's Sword & synergyhttps://sword.ongoodbits.com/2015/12/21/sword-synergy-weekly

Well hello there, supporters!