It’s almost Thanksgiving! This time of year always put me in a reflective mood. This year especially, since lots of changes are about to happen in my life.
The two biggest changes will happen in January. First, I’ll be starting my MFA program in Writing Popular Fiction at Seton Hill. I’m incredibly excited about this. A lot of people have asked why I’m bothering getting an MFA when I’m already published. The main reason is that this degree will allow me to teach. I also find it really fun to teach others about the craft, and have realized that the more I teach others the stronger my own writing grows. My hope is that I’ll be able to parlay this degree into more opportunities to teach workshops and possibly even land a job as a professor in a program similar to Seton Hill’s.
Second, my new Prospero’s War series will debut on January 21. I am so, so proud of DIRTY MAGIC, and the early feedback I’m getting is incredibly exciting. Over the next couple of months, you should keep an eye out for all the cool contests and promotions we’ll be running to get the word out. Case in point, on December 10, my publisher is launching a free, three-chapter preview of DIRTY MAGIC. (For some reason, Amazon is the only retailer with a link up for the preview at the moment, but if you have another preference, keep an eye out on those sites.) If you like what you read, be sure to preorder the book!
Other changes are happening, too. For instance, I’ve begun writing the third Kate Prospero book already, and it will be my tenth published novel. Ten! I can’t believe it. It wasn’t so long ago I couldn’t imagine even completing one novel. Now, I’m a bestselling, award-winning author with lots of books under my belt. It’s been a wild ride so far, and I’m so excited to see where this career takes me next.
But enough babbling about what’s coming. Right now, I’m busy writing and prepping for Turkey Day. Last night, I made some candied ginger to use in a couple of recipes, as well as the brine I’ll be using for the turkey. The candied ginger turned out great. Cool trick: You can use all the sugar that falls off the ginger to sprinkle on top of desserts or put it in your coffee for a little kick.
Our menu is as follows:
Dressing (my mom’s specialty)
Roasted brussel sprouts with bacon, shallots, and balsamic vinegar
Broccoli with Cheese Sauce (this is a must-have for Mr. Jaye)
Mashed potatoes with gravy
Homemade cranberry relish
Homemade yeast rolls
A lot of people drink wine while they’re cooking, but this year we’ll be having Old Fashioneds made using a batch of brandied cherries I made last year. They’re delicious. Also, I tend not to worry so much about getting the meal together when I have some delicious bourbon in mah belly.
What are your must-have dishes for Thanksgiving?