Bountiful Blessings July 16, 2012

Last week was a downpour of blessings upon my writing career, showing me how God’s plans for my life are far greater than my own.  This post will be a bit longer than normal, but I hope you can forgive me as I really want to take a few minutes to share this experience.

On July 8, a review of my new book, Julianne, was published by Lonita Cook on the Kansas City Examiner website.  Ms. Cook’s kind words for the story and writing style gave validation to my writing dream, but what really made my heart sing was how the reviewer really captured the essence of why I write, which is to tell stories that will minister to those who are already followers of Christ and provide a warm invitation to those who aren’t yet believers. However, it wasn’t just the positive review, the response to the review was also overwhelming.  As of this writing, the article was shared via Twitter 149 times and Facebook 34 times.  I hope these numbers are encouraging to Ms. Cook as well, because it is a testament to her own beautiful writing.

Just as the glow and excitement of the review were fading, I started my first giveaway via Kindle Direct Publishing’s Select program.  On Wednesday and Thursday,  July 11 and 12, my business manager and I worked to promote Julianne being available as a free download for Kindle.  I admit I was expecting to get 20, maybe 50 downloads.  When I first logged on Wednesday morning I was floored to see there had already been 193.  When the promotion ended at 3:00am on July 13, a total of 1,749 books had been downloaded worldwide.  The idea so many people chose a book I haven’t hesitated to promote as Christian fiction has given wings to my creative spirit.  Since my first book sale, I made a commitment to myself to pray for each person who makes a purchase.  This past week certainly made the prayer list longer, but I treasure each of those unknown lives.

Despite being emotionally and physically drained after all of this wonderful excitement, I had a taste for strawberry scones.  I made them Sunday afternoon after getting caught up on all the mundane tasks pushed aside to focus on my marketing.  They smelled absolutely wonderful in the oven and were the perfect end to a dream week.  The recipe I used can be found here if you want to take advantage of the end of strawberry season yourself.

Never Arrive Empty Handed June 27, 2012

Summer means strawberries.  I love strawberries and was thrilled I was able to go to the Strawberry Festival at my friend’s church when I was visiting North Carolina last month.  They had strawberry cake, homemade ice cream, pie, muffins, and chocolate covered.  I ate until I couldn’t eat anymore and was sad to leave.  Since returning home I have oogled the strawberries in the grocery store, but knew I didn’t have anyone to bake for so I restrained myself from scooping them up.

 

Sunday I was invited to dinner with some friends and I saw my chance to break out a new strawberry recipe.  I was born with the spirit of a hostess and all the times I visited my great-aunt Virginia and watched as she hosted our family gatherings made me want to be just like her when I grew up.  Sadly I don’t currently have the home to play hostess, but I can still practice my skills when I am invited to other homes.  I immediately pulled out my recipe, made my shopping list, and hit the store.

 

When I knocked on my hostess’ door and saw her smile as I handed her the container of strawberry pie mini trifles I felt the rush entertaining always brings me.  If you are looking for a refreshing treat sure to impress give this recipe a try.

 

 

Strawberry Pie Mini Trifles                    

 1 package refrigerated pie dough (14.5 oz)

1 egg white

1 tablespoon water

1/4 cup plus 2 tablespoons sugar, divided

2 cups sliced strawberries

2 cups Whipped Cream (recipe below)

Preheat oven to 425 degrees

Line a baking sheet with parchment paper

Unroll pie dough and place on baking sheet

In a small bowl, whisk together egg white and water.  Brush onto pie dough.  Sprinkle with 2 tablespoons sugar.

Bake until golden brown, approximately 10 minutes.  Cool completely on baking sheet.  Break into large pieces and set aside.

In a medium bowl, combine sliced strawberries and remaining ¼ cup sugar.

In 8 miniature trifle dishes (I used flared 8 oz juice glasses), layer one-third of piecrust pieces, one-third of strawberries, and half of whipped cream.  Repeat layers. Top with remaining strawberries and piecrust pieces.  (I topped with fresh mint)

 

Whipped Cream

2 1/2 cups heaving whipping cream

1 cup confectioners’ sugar

In a large bowl, beat whipping cream at high speed with an electric mixer until soft peaks form.  Slowly add confectioners’ sugar, beating until stiff peaks form.  Refrigerate until needed.