Stepping Stones

Below are a list of some of the things I was blessed to publish in 2017–did not count articles and essays that I do on a regular basis. These accomplishments are stepping stones along the path of my writing. I hope they are of help to others in their path!

Have been thinking, praying about how to revive this blog so that it is useful to more people. Tomorrow I will announce the new schedule and new focus!!!

2017 Publications, in addition to articles and essays


January, poems accepted by Indiana Voice Journal, Wild World, Silver Birch

February, Acceptance from Bindweed

March Finishing Line Press released my first chapbook—Languid Lusciousness with Lemon (several of these poems were part of my 30/30). short mystery accepted by Kings River Life

Flash Piece, Cold Snap accepted and won the Literative flash contest

Brass Bell accepted a haiku

Writing in a Woman’s Voice accepted a poem and a flash fiction piece

April Peacock Journal accepted three poems,

Fourth River accepted a poem

May CNF piece, My Grandma Was a Rock Star, ran in Italian American

Short story accepted by Edify

Won first prize in Wilda Morris poetry challenge

June One of my poems  won best in the county and was sent on to state where in the fall it won third in the State (NC)

July Ekphrastic Review published two poems,The Lake accepted one poem, and One poem won third place in the Dancing Poetry Contest

August  Betty Fedora accepted a short mystery, and Snapdragon accepted a poem

September New Ulster Review accepted a poem, Oasis Journal accepted two poems, Whispers accepted a poem

October A short mystery was runner up in a contest in the Lawyerist Magazine , another short story was accepted by Kings River Life and  Ekprahstic published another of my poems.

November  My play Pinpoint Wisdom, accepted by Luray Competition to be produced

December  a poem and a piece of flash fiction accepted by When Women Write, my holiday poem won the Wilda Morris Competition



Free! A Gift! Free!
The ePub version of Giulia a Goes To War is free at my publisher’s website
Start the series about strong women during times of war…
This one goes to WWII and takes place mostly in
Wilmington NC

GiuliaGoestoWarCoverArt 2

Story and a Recipe

If you have been following this blog at all, you know that most of my writing and performing somehow relates to food! Even my mysteries.

Kings River Life has just published one of my Thanksgiving stories.

Read it free on this link:


Happy to report my bronze medal for the poem, Quilt, which took first place in the county and then went on to state competition.
Also, my short story, who us bringing the ravioli, was the runner up in Lawyerist’s competition!

Encouraging Young Bakers

Putting theory into practice–my review of

Baking Class by Deanna Cook, Storey Publishing, $18.95 retail

Cooking, especially baking is often a child’s first experience in the kitchen. From the fun of pushing hands into sticky bread dough and punching it down, to the delight of helpng to make cookies and then eating them warm from the oven–baking is a tried and true bonding experience for parents, and grandparents with progeny of both sexes.

Baking is also a wonderful bit of pre-academic training in math and science. Of course, when it comes to my book, Rosa and the Red Apron, cooking for someone else and giving gifts (not just receiving) is also part of the equation.

However,  when it comes to the practical of teaching a child to bake, the occasional family celebration will not do it. Fortunately Deanna Cook, widely published author of award-winning children’s activity books, has crafted a collection of fifty recipes,  sweets and savories, complete with pictures showing the various steps in preparation process.

She has included incentive stickers and some templates for decorative work using powdered sugar. She offers recipes for ordinary faves like chocolate chip cookies  and cupcakes, and introduces children to the delights of scones. Then, the tackles the savory side of things with breads, pizza , corn bread and even cheese crackers.

I admit that I will be borrowing her cranberry orange scone recipe myself  this Thanksgiving –its one of only a few I have found that do not use buttermilk.

I was not able to obtain permission to reprint it here–if I do, I will share it.

But if you are looking to interest a child in baking, then do take a look at this book–I think it would make an excellent gift for a child in the age five to 12 range–someone new to the kitchen or just showing interest. Pair it with their very own rolling pin or apron or mixing bowls. Oh, and if they are at that younger age, maybe take a look at pairing Cook’s how-to book with a copy of Rosa and the Red Apron. The buy links for each book are below (PSSSSS on Amazon there is a discount on Baking Class!






Meet My Grandma

Thank you, Carla Simonini and all the other wonderful folk at The Italian Americana magazine. I just received my fall issue, containing the article I wrote about my Grandmother, entitled Rock Star Grandma
That’s Grandma in the middle, me on the right

My beautiful picture



A Savor the South Cookbook

By Damon Lee Fowler


Retail: $20


This outstanding cookbook  series is coming to an end. However,  do not worry, as the series nears the projected finishing line of twenty books, there  is not winding down on quality. This next volume tackles an icon of the southern table, Ham and was well worth the wait

Author Howler is the skilled author of nine cookbooks and the editor and recipe developer of Dining at Monticello. He lives in Savannah GA.


Ham is discussed for all of its glory starting with the smokehouses of Thomas Jefferson , to today’s southern classics and to that glorious Italian version of ham, Prosciutto. Fowler takes us into the smokehouses where the very walls capture aromas and flavors of the hams and then, after years, bounce those accumulated scents and tastes back into the pork hindquarters that are hung inside each year.


While I worked at Mt. Vernon, we visited the smokehouse often. It was one of my favorite places on the plantation—I loved the scent of good food coming, carefully cared for, cured, into its own, to be presented at George Washington’s own table. When I cook ham, my own kitchen is redolent with the scent and flavors of history. It’s an aroma that brings everyone into the kitchen to try to cadge a bit of the outer ham “just to taste” before I slice and serve it.

Such is the continuity of ham in the south and anywhere this prince of pork products is loved and eaten. Fowler not only pays homage to Ham as a premiere food of the American South, he also recognizes it s place in other cultures and provides recipes from China, France, Italy and Spain and introduces us to their historic ham types and ways of preparing ham.


I read the front of the book with its history and terminology explanations with great interest. One could say I devoured it (except for the groaning sounds of those who hate puns.) As with the others in the series there are 50 plus, in this case, 55 recipes. Although, I cannot say I loved them all, most are wonderful and all of the recipes are explained so that both beginning and expert cooks can use them all with ease.


Why was I at odds with some of them ,especially with his basic baked ham? Simply because  I prefer my own (apple juice and cloves) way of  making it. However, his method is classic and  if you are new to ham, new to the possibilities of this fabulous meat, try his way.


Many of his other recipes will likely become classics in my own home. I especially liked his rendition of the Monte Cristo sandwich (an item that seems to be making a comeback in restaurants) and his ideas for combining southern classics—like his grilled ham and pimiento cheese sandwich. YUM! This recipe includes a very nice recipe for pimiento cheese as well. Classic ham biscuits, prosciutto and asparagus and lots of other ham and asparagus are just some of the other many delicious suggestions he offers (with full recipe) for using this most versatile meat. I could not help but chuckle as I read his recipe for ham bone soup—it called to mind the story of why cat and dog are rarely friends—all because of a fight over a hambone. Yes, even the bone, the leavings of a ham are worthy of use and can produce sublimely delicious offerings for your friends and family. Lunch, brunch, supper, soups are some of the categories in the book.  No desserts with ham—but then again, many lovers of ham (like my husband) will just as soon skip the sugary desserts for a second helping of whatever heavenly ham dish crossed the table as a main course.

As a side note, I am quite fond of the cover of this volume–I love the decorative red rose made from a thin slice of ham–says it all about the love affair the South (and I ) have with ham.


This slim volume is a very worth addition to the collection and deserves a place on your cookbook shelf.