Anything I enjoy, I tend to rush – it’s a quirk of mine. If I was a guy, I’d probably have premature… well, you get the idea. I start celebrating my birthday early, at least a couple of extra days on either side of the actual date. Christmas, the same. I start giving small gifts around the fifteenth of the month, and continue for the full 12 days of Christmas. In other words, I try to squeeze every bit of joy I can out of every occasion. Which is odd, my world is so small. My family such a small number, and my friends – for the most part – online only and our paths will seldom, if ever, cross. 
Maybe, that’s why. 
Today, I’m pushing fall. I’m ready for it. I want nippy air, colorful leaves, and a sense of expectancy in the air. I’ve already started my fall menu changes. I’ve prepared soup and chili in the past week. I love my soup – in fact the recipe is below. 
I’ve been trying to get my family to bring the wreaths up from the garage. I have them store the items for me, and they put them too high for me to reach, even on the ottoman. One wreath will go on the front door, another over the fireplace, and yet another inside the top shelf of a high bookcase. I’m ready to be surrounded by burnt orange, golden yellow and warm earth tones. These colors make me happy. 
As far as my writing goes, I’m charging full speed ahead.
Finishing up GODSEND which is up for preorder and releases on October 17th. This book will be a celebration of the history of my family. Even though it’s a Hell Yeah! and has foreshadowing of the McCoy and Renaud family, it is set in the exact spot where my East Texas family home sat. It takes place in an area I know extremely well. I’ve really been preparing to write this book all of my life, the plot idea is one that has haunted me for years. Old family tales and real historical figures and happenings have been woven into my typical brand of emotional, sensual prose. – Anyway, I hope you like it. 
I’m also writing a book that has made me an emotional wreck. BECAUSE I SAID SO deals with a heartbreaking subject, a man who has lost his reason to live meets a woman who will do anything to give him a reason to go on. I honestly have to tell you that this one shook me up – even though it came from my heart and mind, it touched me in a way that few books I’ve written have. So, watch for it in the next couple of weeks– let me share the cover with you now.  

I’m also working on LOVE FOUND A WAY, a HELL YEAH! Cajun that Ryan and I are writing together. It’s also going to be an emotional read, maybe rivaling the one above – this book has the theme of GRACE – unexpected and unmerited favor. Both the hero and the heroine think they will never have a chance at happiness. Love gives them both something they never thought they could have. T is redeemed. Not only does he get the chance at the family he doesn’t think he deserves, he is able to forgive himself for a past that has haunted his every breath. Glory has never expected much from life either, she has lived with uncertainty so long, she’s afraid to hope for a family or even a future. But…LOVE FINDS A WAY. Watch for this book before Thanksgiving.

All together I’m writing between five and seven thousand words a day this month, so I have my hands full. The other day, I went out to look at houses and as I was climbing the steps into one big gorgeous place, I ran my hand along a rough-hewn railing and, unbeknownst to me, picked up a splinter. It was a full 48 hours before I noticed it and by that time, it was all puffy and sore. I’m the type of person who likes to ignore their illnesses – hence my emergency surgery for a bowel obstruction that I was convinced was food poisoning and was determined to ride out - - - but this was my hand, my right hand, my writing typing making-my-living hand. So, I got tweezers and a knife and set out to operate on myself - - well, by the time it was over, I will say this - - the neighbors were disturbed.

Anyway – here’s that recipe I promised you - - it’s good.


2 lbs. of beef - either stew meet or a chuck roast cut up in stew meat size pieces.

1 quart of beef stock

1 quart of chicken stock

2 tablespoons of beef bouillon paste

1 tablespoon of parsley

1 teaspoon of sugar

½ teaspoon of basil

½ teaspoon of thyme

½ teaspoon freshly ground pepper

1 cup chopped carrots

2 ½ cups chopped potatoes

1 ½ cup fresh green beans

1 can of pinto beans, drained

1 cup sweet corn

1 cup diced tomatoes

Salt to taste

I use a big slower cooker that has a browning function, but you use whatever you’d like – from a Ninja Slow Cooker to a big pot on the stove.

Brown your beef in a couple of Tablespoons of olive oil. Once brown, drain grease if necessary, then add all of the ingredients. Let come to a boil, then turn down to simmer for about 4 hours. This soup gets better as the day progresses, I think it’s better on day two than on day 1, the flavors just continue to meld. AND THE BIG SECRET, in case you haven’t noticed is NO WATER. If you don’t want your soup to taste watery, don’t use it. Use broth and bouillon.

Have a good week.

Love, Sable



09/19/2016 1:58pm

OMG.....I love this cover and I will try the soup. The soup will be a good thing to do at the hunting camp, you know those deer hunting days when it's cold and rainy in South Mississippi and Louisiana. I can't wait for this book. The cover model is truly drool worthy, LOL Take care of yourself!!!!!

09/18/2017 3:38pm

You cannot live without the food and food is the special thing which everybody eats it. This is the best information that you share in form of article and nowadays every chef tries to make different things. In simple word, they try to invent something unique for the people.

Tamara Hoffa
09/20/2016 9:48am

Can't wait for the books or fall either! I am desperately waiting for cool weather and changing leaves. I love soups and pumpkin spice coffee creamer! I got a great recipe from Lydia Michaels for Sausage soup my family loves. Let me know if you want the recipe. :)

10/18/2016 10:20am

pretty cool post

12/07/2016 10:09am

I would try this soup all ingredients except sweet corn. I don't really think this is a good idea. thanks anyway!

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