Yoohoo! Is everyone still there? I’m coming up for air for just a moment to say “Hello” to my lovely WordPress, Facebook, and Twitter Community. I hope everyone is enjoying October! For the last few weeks, my mind plunged into writing my current WIP and has remained immersed. Little by little, I’m making steady progress on my Paranormal Historical Trilogy and drinking lots of homemade pumpkin-spiced coffee for autumn vibes (The recipe is below). I’m hoping to finish the first book of the trilogy by the end of the year or early 2020.
So, my dear friends, I can’t stay away for too long. My characters are calling and need help through the quagmire I’ve plunged their lives. But before I go, I have an update on my October reading. So far, I’ve managed to complete two more books on my October reading list: Wakenhyrst (Michelle Paver) and Ink and Bone (Lisa Unger). I will provide small reviews in the coming days. Another Blackthorn Book Blog Tour is coming in early November for Bob Van Laerhoven’s book, Return to Hiroshima
Ingredients (for 2 servings)
- 1 cup of your favorite brewed coffee
- 1 cup almond, soy, or regular milk
- ½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon plus ¼ teaspoon nutmeg
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup, or sweetener of choice
- ¼ teaspoon vanilla extract
- whipped cream, optional
Combine and heat all ingredients in a saucepan, stirring occasionally. Do not bring to a boil.
Serve hot, or over ice!