This Thanksgiving will be the first in, well, ever that my family has been incomplete. The first time my son, a college junior, can’t come home, not even for a day or two, because he’s currently on the other side of the Atlantic. Strangely enough, the French consider the fourth Thursday in November to be just any other jeudi. Evan has classes, and so I have to figure out how to celebrate the holiday without him in it.
For me, that means planning an unconventional celebration. One that includes plane tickets and hotel rooms and restaurant reservations. Someone else will plan and cook the meal. Someone else will be polishing the silver and setting the table. But it seems more than appropriate, considering 1/4 of my family is on the other side of the planet, that we don’t gather around mine.
This doesn’t mean our Thanksgiving is cancelled, only postponed, or that I’m not thankful every day, because I am. For my friends and family, for my community of writers and their never-ending support, for my readers who seem to genuinely like me and my story, for the fact that I get to sit around in my pajamas all day and make stuff up for a living. Maybe that’s the lesson here — that giving thanks shouldn’t only happen a year.
Happy Thanksgiving, everyone!
I’m participating in National Novel Writing Month!
This is my first year doing the challenge. I’m excited and hopeful and motivated and kicking a$$, and I have a good team of supporters cheering me on.
Anyway, since right now so many words need to go toward my WIP, I’m leaving only these few here today. I will tell you all about my experience next month.
Wish me luck!
Are you participating? I’m jdwrites if you’d like to connect over at NaNo.
I’ve been taking an amazing life class called Becoming 360 which was created by the Uplevel Your Life/Uplevel Your Business coach, Christine Kane. I’ll tell you about the class one day soon, but what I want to talk about today is the Passion Planner.
It’s not what you think.
Recently, one of the women in the Becoming 360 private Facebook group posted a link to the Passion Planner 2015 Calendar and of course, I had to check it out.
It’s actually a weekly calendar designed to be a life coach that fits in your backpack…and I fell in love with it at first sight.
It’s designed to help manage your time, assist with goal setting, journaling, includes inspirational quotes and, well, I can’t do it justice. Just click on the Passion Planner link and check it out for yourself. There’s even a couple of sample pages that you can download so you can test it out and see if it’ll suit your needs and help you on whatever journey you’re on.
I’ve always used an informal system to track my time, but this calendar has everything I use on a daily basis, and it’s all in one place instead of scattered all over my desk.
What kind of work or planning calendar do you use?
Why, you ask? Because for the first time ever, I’m sharing a recipe on Women Unplugged. It’s not that I don’t like to share, but I’m not exactly known for my cooking. But if I had a signature recipe, a recipe others routinely requested, it would be this. Pumpkin Bread.
That’s it? Pumpkin bread? Pumpkin bread recipes are a dime a dozen. Yes, I know. But this one is better. Guaranteed. Go ahead and make it and see if I’m wrong… You can thank me later ;)
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1-1/2 tsp. salt
2 tsp. baking soda
3 cups all-purpose flour
3 cups granulated sugar (a little less if you add white chocolate chips)
1 cup cooked, mashed or canned pumpkin
2/3 cup water
1 cup cooking oil
1 bag white chocolate chips (optional, but why wouldn’t you?? Dark may also be substituted, but white is better)
Preheat oven to 350 degrees. Combine the nutmeg, cinnamon, salt, baking soda, flour and sugar in large mixing bowl. Add the pumpkin, water, oil, and eggs and mix well. Spray or grease three 11 to 13 ounce coffee cans (or loaf pans) and divide the batter evenly among the cans or pans.
Bake for one hour or more, until brown or until a bamboo skewer comes out clean. Stand the cans upright on a rack for 15 minutes. Invert cans and remove the bread. Serve warm or stand the break upright on a rack and cool and wrap. Can also be made as muffins or even sheet cake.