Welcome to the Summer Treats and Reads Blog Hop! You’ll find many Wild Rose Press authors blogging about summertime. Each blog gives you a treat—a recipe, a special summer vacation spot, or a fantastic selection of books to read.
In addition, enter the Wild Rose Summer Treats and Reads contest to win the grand prize of a Kindle Fire! You can read posts and enter contests from July 22—July 30. Winners will be announced and notified the following week.
Many authors are offering additional prizes on their own blogs, so visit as many as you can. Hopefully, you’ll find a new author along the blog hop, too!
As a special summer treat, I’m giving away a signed print copy of one of my books. Just leave a comment about the post, and I’ll choose a random winner on Monday, August 1st.
Portree, Isle of Skye, Scotland. Photo by John Morgan
Of all my treasured summer memories, staying in Portree on the Isle of Skye has remained one of my favorites.
It was during my first visit to Scotland in June of 2000. We were fortunate to be there on Midsummer. I distinctly remember that the sun never fully left the sky that night, and I felt the magic of the land all around me. The breeze whispered across my skin as I looked across the water late in the evening. A sense of the past weaving its way to me in the present.
Wildflowers dotted the landscape and I had gathered some to put in a vase in our room during our stay there. Earlier in the day, a light shower spread across the land, but only briefly. Afterwards, a glorious rainbow appeared. This is what I wrote in my journal…
“It was as if the mists had showered down the colors upon the Highlands. The rainbow extended over two hills…mystical! A place of awe and beauty.”
Those summer memories are dear to my heart. Not only was it a fabulous family vacation, but it was the start of something wonderful. The Order of the Dragon Knights was born during my trip to Scotland. A magical summer, indeed!
As a special treat, I’ve included a recipe I’ve been making for years. I like to serve this during the summer months alongside burgers, steak, or chicken. During the summer, I’ll cook them in a pan on the stove, but in the cooler months, they’re great in the oven.
MIDSUMMER MUSHROOMS IN CREAM
1 pound mushrooms (your choice)
2 tablespoons butter, melted (I use Irish Kerrygold)
1 cup cream
1 tablespoon of fresh thyme (or more depending on your taste)
Salt and pepper
2 tablespoons Parmesan cheese (optional)
Preheat oven to 400 degrees. Clean mushrooms. Place them in a single layer in a baking dish and drizzle the melted butter over them. Bake until soft, about five minutes. Pour cream over mushrooms and heat, but do not boil. Sprinkle with chopped thyme and season with salt and pepper.
If the weather is warm, I’ve often put them in a pan and cooked them gently.
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