Oh, I’m so, so, so, so, SO far behind on EVERYTHING! Please pardon this giant wrap-up of a million links all about me. But as a reward at the end of this post I’m including an excellent holiday drink that I made all by myself when Steve was away! It is rich and delicious and easy, and you know what? You deserve it!
Biggest news of all! I adapted the first story in THIS ANGEL ON MY CHEST into a non-fiction essay which is featured on the cover of the Washington Post Magazine! It’s really a lovely layout, with stunning illustrations. The web version is pretty—but imagine the print version being 10 times prettier!
I was featured on The Quivering Pen, in the “My First Time” feature, and I wrote about my first time creating a literary community, when I co-founded Folio literary journal while in graduate school.
THIS ANGEL ON MY CHEST was selected by Kirkus Reviews as one of 16 best short story collections in 2015. There doesn’t seem to be a direct link, but if you want to confirm I’m not making this up, you can click at the top to the “best of 2015” link and scroll though the lists.
Here’s a quickie interview on The Story Blog in which I reveal that my ideal writing day would end with watching “Jeopardy”!
Modern Loss is featuring my short story “I Am the Widow” (which maybe you already read if you read the book, but there’s a beautiful picture to accompany the story, so check that out!)
As promised, here is a recipe for Spice Nog Flip, from Cocktails for the Holiday by the editors of Imbibe magazine (yes, that’s a magazine about craft beverages!):
Spice Nog Flip
2 ounces black spiced rum [I am lucky enough to have some excellent rum from Haiti, but I don’t think it’s spiced and the drink tasted fabulous; Captain Morgan’s is spiced rum]
1 tablespoon powdered sugar
1/8 teaspoon freshly grated nutmeg [I love nutmeg so added more]
1/8 teaspoon ground cinnamon
2 ounces half & half [I’m sure whole milk is good, or real cream!]
Dash of vanilla extract
Combine the rum, powdered sugar, nutmeg, cinnamon, half & half, egg, and vanilla in a shaker. Add ice and shake well. Double strain [or simply strain if you’re as lazy as I am] into a chilled mug and garnish with a dusting of nutmeg and a cinnamon stick. [Or decide you don’t want to waste a cinnamon stick and you’ll be fine.] [Also, I actually served this over ice in a tall glass.]
AND DON’T BE AFRAID OF THE EGG! IF YOU SHAKE IT ENOUGH, YOU WON’T EVEN KNOW IT’S THERE!! [Think of it as adding nutritional value.]