It's MARCH! Already. Just … wow. Lately, I have been traveling, watching Bridgerton, and reading sci-fi romance. Mr. Hatcher's birthday is this month, and I have absolutely no idea what to get him. Feel free to reply back and share some ideas, if you've got 'em. After 24 years together, it's getting harder and harder. Also, if he wants something he just buys it, which is just SUPER HELPFUL. Anywho, here's what you can expect in this newsletter… - BIG NEWS (that made me cry)
- Coming soon to Kirby Falls
- Book Rec of the Month: Chasing Clouds by Kathryn Andrews
- Personal/Writing Life Updates: CALIFORNIA!
- Monthly Recipe: Viral Cookie Dough Bark
- My Books!
- That's it. Don't get your hopes up.
|
|
I'm absolutely THRILLED to announce that Fall Me Maybe has been picked up by HarperCollins Publishers. The ebook will relaunch this month (March 24th), and the deluxe paperback with fancy stenciled edges will release this fall (September 15th)!!! And, y'all, the cover is so gorgeous. I cried big time when I saw it. This book deal is a huge dream come true, and I'm so happy to be joining the Cozy Creek lineup. |
|
Now is a fantastic time to catch up with the Kirby Falls series. The final book, Leaf Well Enough Alone, is coming May 26th! WOOT! Here's a series rundown… |
|
- I attended two signings last month. I had a great time in Charlotte at the Front Paige Media Book Fair. And then I flew to San Diego for LoveLitCon with my gal pal Piper Sheldon. I got to meet Christina Lauren, Susan Lee, Eva Leigh, Emma R. Alban, Chelsea Curto, Julie Olivia, Lana Ferguson, and many more amazing authors. It was great connecting with bookstagram friends for the first time in real life. I had a blast enjoying the mild California weather, the ZOO, and the excellent food. See photos below.
- The littlest Hatcher's soccer season started after a very short winter break. He has three goals on the season so far, and his team is clicking so well together. Sporting events are hard for me. I used to be a very competitive person, but then motherhood happened, and now I just want both teams to have fun. Watching these ten and eleven-year-old kids put so much pressure on themselves can be heartbreaking. And, honestly, some of the parents are out of control with their expectations. I do my best to stay positive and cheer for the kids on the field and remind my kiddo to be a good teammate and focus on having fun.
- Work-wise, I am wrapping up the first draft of Leaf Well Enough Alone. The cover reveal for Fall Me Maybe should be soonish. And then I have some big updates coming later this year for my historical romance series. WHOOP WHOOP!
|
|
I love to cook and bake, so I thought it might be fun to include a favorite recipe in my newsletters. *not responsible if it turns out bad* If you're like me, you get sucked into random food reels and videos. I always see these viral recipes (like instant Japanese Cheesecake or cottage cheese brownies) and want to try them. Sometimes it turns out great, and sometimes it doesn't (cottage cheese chocolate lava cake, I'm looking at you). But this recipe for chocolate chip cookie dough bark weirdly hit for me. I think it's something about the combination of chocolate and frozen cookie dough. I don't know. But I've been obsessed with making it for a few weeks now. If you try it, let me know how you feel about it. You're gonna need… 1 cup almond flour 1 scoop vanilla protein powder (plant-based preferred, not whey) 1/8 cup coconut oil (melted and cooled just a smidge) 1/8 cup maple syrup (I use sugar-free, but you don't have to) A sprinkle of salt (sea salt or kosher works great), totally optional - Combine the almond flour, maple syrup, protein powder, and coconut oil in a medium-sized bowl. It shouldn't be too crumbly but not too wet either. Very cookie dough-like in texture.
- Add in ¼ cup of the chocolate chips and mix.
- Line a baking sheet with parchment paper and press the cookie dough out into an even layer. (I use a layer of parchment on top and roll it out so my hands don't get doughy) You'll want to go pretty thin, just under a quarter of an inch.
- Melt the remaining chocolate chips (½ cup) in a small bowl. Microwave them in 30-second increments and stir between intervals until melted. I like to add just a teaspoon of coconut oil in before melting to make the chocolate nice and smooth.
- Once melted, pour the chocolate over the layer of cookie dough and spread evenly with a spatula all the way to the edges.
- Sprinkle a pinch of salt across the top (if using)
- Freeze for at least an hour. (But it really gets good after freezing overnight)
- Break into pieces and enjoy.
- I keep mine stored in the freezer in a Ziploc bag. It never lasts more than two days, though.
|
|
You can follow me on Instagram… If you're into that sort of thing. No pressure, though. I share delightful randomness daily in my stories. |
|
P.O. Box 634
Horse Shoe, NC 28742, United States |
|
|
|
