I have so much to be thankful for at this time of year. The love of family and friends, and being able to do what I love most–writing. I celebrated a huge milestone this week. Dragon Knight’s Axe was #1 in Time-travel Romance and Scottish Historical Romance on Amazon. I am a bestselling author!
As always, I would not be here without you–my readers. Thank you! You have truly embraced the Dragon Knights, and I’ll be forever grateful.
Book news ~ If you’ve noticed the banner on the right hand side for The Romance Reviews, it’s because I’m a participating author in their year end celebration. Today is my featured day. Hop on over and answer the Q&A about Dragon Knight’s Axe for chance to win. Plus, there’s many other fabulous authors giving away great prizes. However, you do need to sign up, but it’s free! Click on the picture or enter here. UPDATE: When you enter the link, you’ll have to scroll down. My question is #12.
Since there won’t be a Friday Feast post this week, I’ll share one of my favorite recipes for cranberries. It’s super easy and delicious!
Any special sweet or savory items you’re making this week? Do share!
Happy Thanksgiving with love!
CRANBERRY HORSERADISH SAUCE
2 cups fresh cranberries
1/4 cup sugar
1/3 cup prepared horseradish
Sort the cranberries, discarding any soft ones. Chop them and put into a small saucepan with sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is fully blended. (Approx. 5-10 minutes depending on how soft you want your cranberries)
Set aside to cool. Stir in the horseradish and serve.
May also be prepared and refrigerated for up to 24 hours before serving.
Makes 1 cup.