Chocolate Chip Cookie Day

Today is National Chocolate Chip Day!

It made me think of how good our house smelled when I’d walk in the door after school and Mom would have a fresh batch of chocolate chip cookies. They were my favorites.

I tried and failed so many times over the years to recreate her cookies and couldn’t.

Mom was never good about writing down recipes or sharing them, so I finally gave up.

After she passed away, I happened to find her recipe, tried it, and the cookies were just like the ones she used to make.  With every bite of chocolate-imbued nostalgia, they took me back to those days when I’d come home and she’d ask about my day while I sat at the counter and had a glass of milk with a cookie or two.

If you need a good chocolate chip cookie recipe, here’s the one from my mama.

Mom’s Chocolate Chip Cookies

Ingredients: 

1 cup salted butter, softened

1 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

pinch of salt

2 1/2 cups flour

2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Cream butter and sugars. Add egg and combine. Add vanilla. Stir baking soda and salt into flour then add a little at a time to dough. Stir in chocolate chips.

Use a cookie scoop, or a tablespoon to drop dough on parchment lined baking sheet.

Bake for 10 minutes until cookie are just set and barely starting to brown. Remove from oven and cool for a minute before transferring to a wire rack to cool.

Yield: 36 cookies

What is your favorite way to enjoy chocolate chips?

If you aren’t a chocolate fan, what is your favorite cookie?

Post your comment for a chance to win a set of recipe cards!

 

Cowgirls in the Kitchen – Jeannie Watt

Today I’m going to give you a recipe for one of my favorite flour-free, five-ingredient cookies. In the early 1970s my mom, who is a fantastic baker, was diagnosed with a wheat allergy. Ironically, we lived in wheat country—wheat fields to the doorstep. At that time, alternative flours were rare. We had pea flour (makes really bad cookies), corn flour (really grainy cookies) and not much else in the grocery stores in Moscow, Idaho. We focused on candy after her diagnosis, but every now and again we’d find a recipe for cookies that didn’t call for flour. These cookies are delicate, but delicious. Here’s the recipe:

Flour-free Peanut Butter Cookies

1 cup creamy peanut butter (you can use chunky if you want)

1/2 cup sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon vanilla

Chocolate chips are optional

Preheat oven to 350 F. Mix the peanut butter and sugar. Add the egg, salt and vanilla. That’s it. You’re done, unless you want to add chocolate chips. I just wing that.

I put parchment paper on the cookie sheets, then form 1 tablespoon size balls and place them a couple inches apart. Use a fork to crisscross the cookies.

Bake for 10 minutes–no longer. You do not want to overbake. Let them cool completely on a rack before trying to handle them.

If you want, you can melt chocolate chips and frost the cookies, or just eat them as they are.

Pictured below are three varieties: chocolate chip peanut butter, chocolate frosted peanut butter and plain peanut butter.

Again, these are delicate, but delicious. I hope you try them. They’d be perfect to make with kids and grandkids.

Enjoy!

Two of My Favorite Things and One of My Favorite People

Since childhood, one of my favorite places in the world, though I haven’t traveled that much, is my grandparents’ farm. I found a sense of peace, a connection to the Earth, and the warmth of belonging there I haven’t found anywhere else. I believe in large part these feelings bloomed in me because of my grandmother, Pearl Henrietta Blaess Walter. (Side note for a chuckle—growing up, my paternal grandmother told me she’d wanted me named after my grandmothers. Her suggestion had been both their first names, Goldie Pearl. Yikes, huh?)

My Grandma Walter holding me with my Uncle Wayne sitting beside us.

Now back from the side trip to the main highway.

Many of my other favorite things come from my Grandma Walter. She taught me to crochet and sew. Working with her in her garden taught me to appreciate that activity and value the calming it can bring to the soul. My love of and value of the past and old items, came from her. Many of the things I cook or bake are her recipes. Two of my favorites she made were cream puffs and angel food cake. (I think I’ve shared I requested her angel food cake with fresh strawberries and whipped cream as my birthday cake.) I regret never asked for her angel food cake recipe. Or rather that I didn’t do as I did with the recipe I’m sharing today. Because she carried the recipes in her head, one day when she made cream puffs, I grabbed pen and paper. I’m smiling as I write this remembering when I asked how much flour she put in. She said she guessed about a cup. She couldn’t be sure because she used an old coffee cup to scoop out the flour. Yes, she was an I-toss-in-about-this-much-and-cook-it-until-it’s-done kind of cook.

 

A year or two ago I was back in Iowa to bury my parents’ ashes. I had the opportunity to visit the family farm, now a B&B owned by a cousin. Though the land looks different today because nature has reclaimed it, the minute we turned into the driveway, the memories flooded back making me smile.

Cream Puffs

1/2 C butter

1/2 tsp salt

1 C water

1 C sifted flour

4 eggs

Preheat oven to 400 degrees. Place water, butter, and sauce in sturdy pot. Bring mixture to a full bowl. Dump in flour all at once. Stir until mixture sticks together and pulls away from the pot. Transfer to a bowl. Cool 5 minutes. Then add eggs one at a time, stirring after each until fully incorporated. Drop a tablespoon amount, heaping in the middle on a greased baking pan. Bake for 30 minutes. Without opening oven, reduce heat 35o degrees and bake 10 minutes more.

Filling:

1 C milk

1 egg yolk

4 TBS sugar

2 TBS milk

1 TBS cornstarch

Mix egg yolk,, sugar, cornstarch, and the 2 TBS milk until smooth. Warm 1 C milk in heavy saucepan, but do not boil. Pour egg mixture into milk. Stir until thickened. When cooled, combine with whipped cream and fill cream puffs.

I hope you enjoy this recipe for one of my favorite treats, that I learned to make at with one of my favorite people, in one of my favorite places.

Where is your favorite place? Leave me a comment to tell me all about it.

 

Valentine’s Day Reflections

Some days I swear I can’t be as old as I am (and no, I’m not sharing that detail). Other days, I feel old. Not so much physically but in the slap-me-upside-the-head-with-a-reminder way. When my children’s babysitters started having children, that was a rude age awakening. (Now some of their children are going college!) This year as Valentine’s Day approaches, I’ve had another odd age related realization.

I remember what a big deal that day was in elementary school. Would my latest crush, Chris or Lester, give me a Valentine. Yes, I’m old enough that we didn’t have to give valentines to everyone in class. In college, I wondered what to do on that day because goodness, no one wanted to be sitting home. And of course, when I was dating, Valentine’s Day was a big deal. Do I give a gift or simply a card? If I go with the gift, what and how much do I spend? Such angst. When I had young children, Valentine’s Day was a great excuse to get a babysitter, go to a restaurant, and have couple time.

This year as a woman married forty-two years, the holiday isn’t as big a deal in the romantic love sense. Hubby and I will have a quiet night at home. We’ll get takeout, but don’t want to deal with getting a reservation and fighting packed restaurants. After dinner, we’ll watch a movie. Now I see the day as a reminder to tell those I care about how much they mean to me, including my exceptionally patient husband.

I want to make a point to thank all of you for being a part of my life. The first Wednesday of the month, you take time out of your busy day to chat with me. You share the ups and downs of this crazy writing life and have helped with my stories in more ways than I can count.

Since candy/sweets is the most popular Valentine’s gift, and I assume most of that is chocolate, I as my Valentine’s Day gift, I’m sharing my grandmother’s Chocolate Drop cookie recipe with you.

 

Chocolate Drop Cookies

1/2 C butter

1 C sugar

1 egg

1 tsp baking powder

1 3/4 C flour

1/2 C milk

4 Tbs Cocoa powder

1/2 C nuts (optional)

In a bowl, mix dry ingredients. In a different bowl, cream sugar and butter. Add egg and milk. Beat well. Add dry ingredients and combine. Drop a small dollop on a cookie sheet. Bake at 350 for # minutes. Insert a toothpick to test for doneness. Cookies will have a cake like texture.

Frosting

1 C powdered sugar

1 Tbs cocoa powder

2-3 Tbs butter softened

2-3 Tbs milk

Beat until creamy and smooth. Frost cookies when cool.

These cookies and chocolate covered strawberries are my favorite Valentine’s Day treats? What’s yours? Let me know.

Potato Candy Anyone?

Ahh, research! What amazing things you find. Have you ever heard of potato candy? Apparently, women made it pretty regularly in the Depression from recipes brought over from Russian, Irish, and German immigrants in the 19th century who came through the Appalachian Mountains.

With only three ingredients, it was cheap to make and that was a definite plus.

Though a large portion of potatoes are used, it doesn’t have the potato taste. It consists of leftover mashed potatoes, powdered sugar and peanut butter. It’s rolled into a log and chilled. You don’t cook it. Just slice and serve.

The starches in the potatoes turn this into something smooth and creamy. Kinda like fudge or divinity.

Instructions: Boil a small, peeled potato cut into chunks until it’s very soft. Place into a bowl and mash until it’s smooth and no lumps. Next incorporate 4-6 cups of Powdered Sugar into the mixture. It’ll be very sticky at first but get thicker as you go and wind up the consistency of cookie dough. Then roll out on a piece of wax paper and spread it with either peanut butter, Nutella, chocolate or any other filling you want. Roll into a log and chill in the refrigerator for at least an hour. Slice and serve.

Some cooks like to add a teaspoon of vanilla to the mashed potatoes before the powdered sugar. Your choice. And some people prefer to roll into balls and dip in melted chocolate! Wow.

But, I hear your minds turning. How did those early setters get powered sugar?

The answer is they made it themselves. They blended regular sugar with corn starch and sifted. The ratio is one tablespoon corn starch with one cup of sugar.

Modern cooks use a food processor or any other high-powered mixer and it’s much easier and faster than hand sifting.

I had never heard of this until a writer friend mentioned that her mother used to make when she was a kid. I don’t think my mom ever knew about this or she would’ve made it. She liked to experiment and made us mayonnaise cakes, Coca Cola cakes, 7-UP cakes and anything unusual. She had a huge sweet tooth.

There’s also Potato Fudge. I image the list goes on.

What is the most fun and interesting thing on any subject that you discovered, present or past?

Now shifting gears….

Courting Miss Emma is coming out on November 7 and I made a book trailer for it. I’m so proud of myself. Usually I have to get my sister’s help. Not this time.

A little about this second book in the Hangman’s Daughters series. Emma Taggart has been run of town and told not to return simply because of her father’s occupation. She’s 26 years old and never been courted once so she’s resigned to living out her life as a spinster. But a new neighbor moves next door to the orphanage she runs and her life begins to change. Stone Landry has just mustered out of the Frontier Army and has brought a pair of camels he rescued. It’ll take both of them joining forces to defeat the man determined to take their land.

So, I hope you watch the short video and preorder the book. Please Note: It’ll only be out in ebook form until March when Severn House Publishing will release it in trade size print.

UNIVERSAL LINK

FOR AN EXCERPT AND OTHER INFORMATION

ALSO, for a FREE SHORT story

Thanks for spending time with me. Hope you enjoyed it.

Linda

A New Venture into the World of Short Stories

Howdy!

And good morning!

Well, I guess it was earlier this year when our wonderful blog creator, Pam Crooks, wrote to me to ask me if I might contribute a short story to their anthology.  (I hope that’s the right word.)

Short stories have never been my niche.  I tend to be “long winded” and need a little space in order to collect my thoughts.  And, I love the freedom of setting up the story and having what seems to me to be lots of time to tell the story properly.  But, I told Pam I’d try.  The upshot of this was that I did write a short story, which is still in the anthology you can find here on the blog, and found it was a little easier to write than I had thought it would be.

My considerations on not writing short stories have been that every word counts (forgetting that this is true in a long novel, too).  But, I do much, much research for my stories and so I have my mind full of true stories from the early days of the traders first coming into Blackfeet Country as told by James Willard Schultz.  I tell these true stories to my grandchildren often when I pick them up from school, and, because they seem to like them (they often request a story from me), I thought that maybe I could use what I have learned from these early accounts  to write a romantic fiction story, based on these tales from the early 1800’s.

Lo and behold, I found it to be fun…not the grind I had thought it would be.

Now, over the years, I’ve taken a few of the beginning parts of a couple of my stories (where the hero and heroine are children or teens) and have made them into little books of my own making for my grandchildren.  With recent editing of these and getting two of them together for the book, I’ve now published a book of three Historical Native American Romance short stories for teens and young adults.

They are sweet stories of first love, but also tell of some of the real and true dangers the Indians encountered in our long ago past.  And so, I’ve now published all three of these stories in a book entitled, THE COURTSHIP OF MEDICINE PAINT, using the pen name of Genny Cothern.  They are stories from the early days in the wild west and the first story of Medicine Paint is based on two true stories, though highly fictionalized.

The other two stories are MOON WOLF AND MISS ALICE and RED HAWK AND THE MERMAID.

Here is the link:  https://tinyurl.com/thecourtshipofmedicinepaint

Because this is a new venture for me, it sure would warm my heart if you’d go over and have a look.  Soon, I hope to have the book in paperback, also.

Now, to other news — if you are on my newsletter list, you’ll know the the entire MEDICINE MAN Series is going on sale on the 12th (Thursday).  But only for a few days.

Book #1, SHE STEALS MY BREATH will be on sale for $.99 cents — Book #1

SHE CAPTURES MY HEART will be on sale for $2.99 — Book #2

and my latest book, SHE PAINTS MY SOUL will be on sale for $3.99.

 

This is the link to the series page:  https://www.amazon.com/dp/B09X4V1HRT?tag=pettpist-20

And now for a recipe I promised to post to the blog in my newsletter today.  For those of you who are not on my newsletter list, let me repeat a little segment from it:

This recipe comes from the book, COOKING WITH SPIRIT, North American INDIAN Food and Fact by Darcey Williamson and Lisa Railsback.
Plains Pemmican (Traditional)
“Dry long, thin strips of buffalo meat.  Pound meat to a coarse powder.  Cut raw fat into walnut-sized pieces and melt over slow fire.  Pour fat over pounded meat and mix in some dried serviceberries.  Mix it well and pack in parfleches.”
     As many of you might know, when men were going to be going on the war trail or were going to make a long journey, they carried pemmican with them.  It was a nourishing food and could sustain a warrior through many weeks of being away from home — depending upon how long he was going to be away and how much he was able to carry with him.  Often, in my books, the hero of the story shares his pemmican or dried meat with the heroine.
     I’ve never made pemmican, but I’ve mirrored it when I am going on a long car ride and then I use dried meat, butter or coconut oil and usually raisins or other dried fruit.  It is not only delicious, it keeps one alert and very importantly…awake.
So I promised to share my own recipe for dried meat.
Here it is:
     In the old days, they dried meat over a low fire or in a smoke house.  Since I don’t have either of those, I marinade very thinly sliced beef in an equal combination of red wine and traditionally made soy sauce, covering the meat completely.  (I use Ohsawa Nama Shoyu Unpasteurized Soy Sauce.)  I marinade this in the refrigerator (because sometimes I forget about it.)  Usually I marinade it for several days.  Then I dehydrate it in a dehydrator until it cracks when you pick it up and tear it.  (Dehydrating it until it cracks was an instruction my sister on the Blackfeet reservation gave me on when it is properly dried.)  Don’t worry about the wine in the marinade.  By the time the jerky — or dried meat — is done, the alcohol from the wine is gone.  It usually takes 2-4 or more days to dry it.
     Very easy to make (you can often get the meat already sliced thin) and very delicious, nourishing and very satisfying.  It’s from this kind of dried meat that pemmican is made.
     Well, that’s all for today.  Hope you enjoyed the blog and hope you’ll go and check out the new short story book, THE COURTSHIP OF MEDICINE WOLF.  Let me know what you think, and, as always, thank you so much for coming to the blog today and for commenting.

Cowgirls in the Kitchen – Julie Benson

 

I’ve always loved cooking shows. When my oldest was a toddler I’d watch Jacque Peppin on PBS, followed by Great Chefs of the West. My son loved the music show so much, he’d stand in front of the TV and dance. Even now thirty-two years later, I can still close my eyes and see him bouncing to the theme.

As I started writing this, I realized how long the list of series I’ve enjoyed over the years is. Cupcake Wars or any holiday season war. The Next Food Network Star. Top Chef. Chopped. (You know that one. Where they give you a basket of ingredients such as mushrooms, some kind of cheese, sausage, and marshmallow fluff and tell you to make an appetizer. ?) Beat Bobby Flay. (We got our favorite spaghetti and meatballs recipe from an episode of that show.) But I think our favorite has to be Iron Chefs America. My youngest son who often cooked with me, would pretend we were on an episode. He would choose the “secret ingredient” and we would joke about how we were incorporating it into our dish.

When we fillies came up with the idea to do Cowgirls in the Kitchen, sharing recipes with four or less ingredients, I was a bit concerned. It’s not that I don’t have wonderful recipes. I do, but ones with four or less ingredients? Ah, no. So, I did what I always do. I wandered around the house in a panic, talking to any family members who would listen and the dogs who always listen on how I had no idea what to do.

Thankfully my youngest son shared this recipe with me, Cacio e Pepe, which means cheese and pepper. made with ingredients most people have on hand. I hope you enjoy it.

Ingredients:

8 oz spaghetti

2 Tbsp butter

½ C grated parmesan cheese

½ tsp cracked pepper

Directions:

Bring salted water to a boil and cook spaghetti according to package instructions. Drain pasta, but reserve 2/3 C pasta water.

Return pasta to the pot, add butter and pasta water. Cook over low heat until butter is melted. Add grated cheese and pepper. Toss until cheese melts and a creamy sauce forms.

Top with more grated cheese before serving.

We added grilled chicken, a dark green salad and garlic break to round out the meal.

 

 

 

 

Recipe for a Delectable Western Romance Novel by Valerie Comer

Welcome to guest blogger Valerie Comer today, sharing her recipe for a Delectable Western Romance Novel.

If I were going to treat this post as though it were from any reputable food blogger, this is where my life story would go, along with all the reasons this recipe is absolutely guaranteed to tickle your tastebuds and be your new forever favorite. 

 Hmm. Don’t we all hate that part? So let’s pretend there’s a “skip to recipe” button and get right to the details! 

 Delectable Western Romance Novel 

Flavor: “A Surprise Wedding for the Cowboy 

 Stir together the following tropes: 

  • 2 parts “sudden dad”  
  • 2 parts “nanny” 
  • 1 part “marriage of convenience”  
  • 1 part “fish out of water”  
  • 1 part “newfound family” 
  • 1 part “family drama” 

 Then mix in: 

  • 1 reluctant cowboy 
  • 1 good-girl bank teller turned nanny 
  • 1 20-month-old orphaned toddler 
  • 4 opinionated, interfering parents 
  • 1 sharp, workaholic, billionaire octogenarian 
  • Assorted brothers and cousins 
  • 1 road trip 
  • 1 small town 
  • 1 ranch resort (may substitute a dude ranch or guest ranch, as the flavor is very similar) 

 Fold in: 

  • 4 parts love 
  • 2 generous sprinkles of faith 
  • 2 doses of patience 
  • A blend of understanding and misunderstanding 
  • A sprinkle of wit, wisdom, and laughter 
  • Many, many prayers 

 Stir steadily and methodically, a bit every day for several months, until well-blended and the mixture has expanded to about 60,000 words with a life of its own. Ladle into a heart-shaped pan, smooth out, and apply the heat of beta readers, editors, proofreaders, and advance readers. Tweak ingredients as required. 

 When the story has set, decorate with: 

  • A charming cover 
  • A provocative description 
  • A sprinkle of fairy dust! 

 Servings: There is no limit to the number of readers who can be served. 

 There you have it: the recipe I used to create A Surprise Wedding for the Cowboy, the first title in my new Sweet River Ranch Romance series. Here’s a bit about the story: 

Everything hit all at once. Tate Sullivan became the guardian of his young nephew after his brother’s death, and now Grandfather has bought a failing guest ranch in Montana. Tate’s used to handling their hotel empire, but moving halfway across the country and learning an entirely new, rural business model is a challenge, especially with a toddler in tow. 

 Nice girls finish last… or that’s what it seems like to Stephanie Simpson when her ex-boyfriend, a pastor, proposes to a former bad girl. It’s not that Stephanie wants her ex to rethink his life choices, but would it be so wrong to move on as swiftly as he has? A quick wedding to that cute wannabe cowboy with the adorable toddler might get her what she wants. After all, it’s clear Tate needs a helping hand. 

 He’s a Christian, just like she is. What could possibly go wrong? 

 GIVEAWAY! 

Valerie is giving away 2 e-book copies of A Surprise Wedding for the Cowboy, anywhere in the world!

To enter, share a comment about your favorite contemporary western romance tropes and flavors!  

Valerie Comer is known for writing engaging characters, strong communities, and deep faith into her green clean romances. She only hopes her creations enjoy their happily-ever-afters as much as she does hers, sharing farm life in western Canada with her husband, adult children, and adorable grandkids. Valerie is a USA Today bestselling author and a two-time Word Award winner.

Please find her at https://valeriecomer.com. 

 

Cowgirls in the Kitchen – Kit Morgan

 

Okay, so I’m one of those people that never measures, and tosses everything together and it works. So trying to figure out exact measurements isn’t easy. But here goes. This is the dish everyone wants me to bring to potlucks, family dinners, taco Tuesdays and so on. My famous Spanish Rice! I’m going to give the single batch version. Serves 6? I’m used to making double and triple batches so I’m having to pare it down. And that’s not a picture of my rice. I couldn’t find one on my phone (yes, my family is always taking pictures of food)  so had to find something similar. At any rate, it’s a colorful and festive looking dish!

1 cup jasmine or other long grain rice
1 3/4 cups water
1/2 cup Salsa. I use Salsa Suprema, and sometimes a cilantro salsa. For something different, I’ve also used pineapple salsa. Heat level is up to you but I usually stick with medium
1 1/2 teaspoons chicken bullion
1/2 medium onion chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 bunch green onions chopped
1 small or medium sized can of sliced olives (depending on how much you want in there.
2 tablespoons butter

Melt the butter in a frying pan at medium low to medium heat. Add rice and fry, stirring frequently for a few minutes. Add chopped onion (not the green onion) and fry another couple of minutes. Stir in water and salsa. Add chicken bullion and stir. Bring to boil then cover and reduce heat to low. While the rice is steaming, chop up peppers and green onions if you haven’t already, put in a bowl with the olives and mix well. Set aside.
Steam the rice about twenty five minutes and check. If the rice is done, then add the chopped veggie/olive mixture. You can either spread it over the top and re-cover the pan for another ten minutes, or mix the veggie/olive mix into the rice and then recover. I’ve done both. The goal is not to let the veggies cook all the way through. You want them just tender. You can leave the pan on low heat for a few minutes, then shut off your burner. The peppers and green onions will steam fine with the cover on. If you’ve chosen to put the veggie/olive mixture on top to steam, then mix before serving.

That’s it! The famous Spanish Rice recipe!

My Summer Playlist

As Kenny Chesney says in his song “Summertime,” “Perfect song on the radio. Sing along ’cause it’s one we know. It’s a smile, it’s a kiss. It’s a sip of wine, it’s summertime. Sweet summertime.” Though this year with all the over one-hundred-degree weather and the high humidity, I’m not so sure about the sweet.

Despite the heat, summer brings to mind certain activities. Boating on the lake (as a teenager I water skied on the Mississippi River), road trips, vacations, lazy beach days, picnics, hanging out with friends, and family reunions. And of course, summer needs a playlist. Here are some songs that are on my eclectic summer playlist.

  • “Margaritaville” Jimmy Buffett
  • “Waves’ Luke Bryant
  • “It’s Five O’clock Somewhere” Alan Jackson and Jimmy Buffett
  • “Knee Deep” Zac Brown Band and featuring Jimmy Buffett
  • “Firework” Katy Perry
  • “Pink Sunglasses” Miranda Lambert
  • “Buy Me a Boat” Chris Janson
  • “No Shirt, No Shoes, No Problems” Kenny Chesney
  • “Cruel Summer” Bananarama
  • “Cruel Summer” Taylor Swift
  • “Water Brad” Paisley
  • “Sunrise, Sunburn, Sunset” Luke Bryan
  • “Good Directions” Billy Currington
  • “Summer Breeze” Seals and Croft
  • “Toes” Zac Brown Band
  • “One Margarita” Luke Bryan
  • “Beers and Sunshine” Darius Rucker
  • “Vacation” The Go-Gos
  • “Watermelon Crawl” Tracy Byrd
  • “Under the Boardwalk” Otis Redding
  • “Wipe Out” The Surfaris
  • “California Gurls” Katy Perry

A few trends became apparent when I started my list. The first was that Jimmy Buffett features predominantly in summer songs. (I’d only noted five songs and he was part of three!) I hear you gasping. Yes, I know. I had that same reaction. Shocking that Jimmy Buffett and summer are linked. ? The other trend I spotted was various beverages being mentioned. Imagine, margaritas, beer, wine, and summer. Another huge shock.

I hope the rest of your summer is safe and filled with days that become warm memories, and I’ll leave with you a summer tip. Take some advice from the Zac Brown Band’s song “Knee Deep.”

“Gonna put the world away for a minute
Pretend I don’t live in it
Sunshine gonna wash my blues away

“Mind on a permanent vacation
The ocean is my only medication
Wishing my condition ain’t ever gonna go away

“Cause now I’m knee deep in the water somewhere
Got the blue sky breeze blowing wind through my hair
Only worry in the world is the tide gonna reach my chair
Sunrise there’s a fire in the sky
Never been so happy
Never felt so high
And I think I might have found me my own kind of paradise”

To be entered in my random giveaway for an ebook of Aiming for His Heart, my book in the Pink Pistol Sisterhood series, leave a comment telling me about your favorite summer song.