Recipes from Tara Teaspoon’s Delicious Gatherings

I love cookbooks, whether they’re old or new and I’m always looking for those that offer recipes for what’s available from local farms and also using ingredients that I want to learn more about. And my friend Carrie Bachman sent me a cookbook that covers both. It’s by Tara “Teaspoon” Bench, a former Martha Stewart food editor and food stylist, and is titled “Delicious Gatherings: Recipes to Celebrate Together.”

It offers new recipes for many of the fruits already available and soon to be: blueberries, grapes and apples as well as quinoa. I have several packages of Ancient Harvest’s Quinoa with Sea Salt, Quinoa & Brown Rice with Garlic, and Inca Red Quinoa so I was happy to find Tara Teaspoon’s Grape and Feta Quinoa recipe.

Bench offers complete meals in her new cookbook but also says that the menus are created so that home chefs can pick and choose singular recipes, just a few or all of them to create the meal they want. There are more than 120 recipes which are divided into four main sections: “Main Events,” “Serious Sides,” Breakfast and Brunch,” and “Baking and Sweets.”

“Bringing my cooking expertise to print and online articles taught me how to clearly share my recipes and knowledge with every kind of cook,” said Bench who also has a blog, tarateaspoon.com. “I know how to create recipes with easy steps so everyone at home can be successful in the kitchen.”

Waldorf Salad With Radicchio and Buttermilk Dressing

SERVES 6 TO 8

Makes ¾  Cups Dressing

Hands-On Time: 25 Minutes

Total Time: 30 Minutes

“Really, the resemblance to classic Waldorf salad is just the combo of apples, celery, and grapes—but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history,” writes Bench. “With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious, candied pecans instead of walnuts.”

Candied Pecans

  • 3 tablespoons pure maple syrup
  • Pinch cayenne pepper
  • ¾ cup (3 ounces) pecans

Buttermilk Dressing

  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley, plus more for garnish
  • ¼ teaspoon kosher salt
  • Pinch black pepper

Salad

  • 1 small head or half a large head
  • radicchio (10 ounces)
  • 1 apple, cored and cut in half
  • 3 ribs celery, sliced on the bias
  • 1 ½ cups California red grapes, sliced in half

For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.

For the dressing: Whisk together all ingredients and set aside in the refrigerator.

For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

TARA’S TIP

Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Grape and Feta Quinoa

Serves: 6 To 8

Makes: 4 cups

Hands-on time: 15 minutes

Total time: 30 minutes

“This is my favorite grain salad with all the crunchy nuts, salty feta, herbs, and juicy grapes,” Bench wrote about this recipe.

  • 1 cup quinoa
  • 2 cups water
  • Pinch salt
  • 1 cup (6 ounces) grapes, halved
  • 2/3 cup (3 ounces) crumbled feta
  • 1/3  cup (1 ounce) walnuts, toasted and broken up
  • 1/3 cup chopped flat-leaf parsley

DRESSING

  • Grated zest from 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil

To cook quinoa, rinse in a fine mesh strainer until the water runs clear. Transfer to a medium saucepan with water and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cool.

While quinoa cooks, make dressing by whisking together all dressing ingredients. Set aside.

When quinoa is cool, add grapes, feta, walnuts, and parsley. Toss with dressing and serve. Quinoa can be refrigerated for up to a day.

Blueberry Bannock Scone

 Makes: 8 servings, 1 (9-inch) scone

Hands-on time: 30 minutes

Total time: 1 hour

“Traditional Scottish Bannock cakes are baked on a griddle, but I make a simple one in the oven to serve the whole family. I’ve added wheat germ instead of whole wheat flour to give the quick bread a nutty but light texture, and finely chopped pecans add amazing flavor,” she wrote in the intro to this recipe. “I’ve stuffed my Bannock with blueberries, which takes an extra step to get them nestled in a layer, but it’s well worth it when you slice into a molten-berry middle! My biggest tip is to use a gentle hand and not overwork the dough.”

SCONE

  • 1 ¼ cups (160 g) all-purpose flour, plus more for baking sheet
  • ½ cup finely chopped pecans
  • ½ cup wheat germ
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon cinnamon
  • 5 tablespoons granulated sugar, divided
  • 1/3 cup unsalted butter, cut up and chilled
  • ½ cup buttermilk
  • 2 large eggs, divided
  • 1 ¼ cups fresh blueberries
  • 1 teaspoon water

ICING

  • ¾ cup confectioners’ sugar
  • 2 to 3 tablespoons milk

For the scone: Heat oven to 400.F. Use the top of a bowl to draw an 8- or 9-inch circle on a piece of parchment paper as a guide. Set aside on a baking sheet.

In a large bowl, combine flour, pecans, wheat germ, baking powder, salt, cinnamon, and 4 tablespoons sugar. Use a pastry blender to cut butter into flour mixture until mixture forms small crumbs with tiny bits of butter.

In another bowl, combine buttermilk and 1 egg. Add to flour mixture and stir until just moistened. Dough will seem wet and sticky but work it as little as possible.

Divide dough in half and use two spoons to dol lop half the dough around the circle marked on the prepared baking sheet. With floured hands, shape the dollops into one circle. Spread blueberries evenly over the scone, leaving a 1/2-inch border. Sprinkle with remaining 1 tablespoon sugar.

Using spoons again, dollop remaining dough over blueberries, then with floured hands press together to make a top layer, covering the berries.

Beat remaining egg with water and brush some on top of the scone. Score into 8 wedges on top. Bake until scone is golden brown, 20 to 25 minutes.

For the icing: Stir together confectioners’ sugar and milk to make a thick icing. When scone is almost cool, drizzle with icing.

Spoon batter over blueberries, then gently press together to form the top of the scone, sealing the edges around the blueberries.

Apple Pudding Cake with Butter Sauce

Serves: 12 to 14

Hands-on time: 40 minutes

Total time: 2 hours, 55 minutes

“This rich cake, reminiscent of the dense steamed puddings my grandma used to make, is our family Christmas dessert—although we’ve been known to make it year-round, especially during peak apple season. It’s subtly spiced and full of the tart and sweet taste of apples, plus crunchy pecans. To make the cake even more special for the holidays, top with Apple Crisps.

“You may think adding the sauce is gilding the lily, as the cake on its own is delicious. But in my opinion, the sauce is essential and makes each bite of cake extra divine.”

Apple Pudding Cake

  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 4 cups grated apple, any variety, from 3 to 4 cored apples
  • ½ cup unsalted butter, softened, plus more for pan
  • 2 cups granulated sugar, plus more for pan
  • 2 large eggs

Butter Sauce

  • ¾ cup (1 ½ sticks) unsalted butter
  • 3 cups granulated sugar
  • 1 ½ cups (12-ounce can) evaporated milk
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon nutmeg

For the cake: Heat oven to 350.F. Brush a 10- or 12-cup Bundt pan generously with extra butter. Sprinkle pan with extra sugar, then tap out excess. Set pan aside.

Stir together flour, pecans, nutmeg, cinnamon, baking soda, and salt. Set aside.

In a food processor or with a box grater, shred apples with the skin on. You should have 4 cups grated apple.

In a mixer, cream together butter and sugar with the paddle attachment. Add eggs and beat until mixture is fluffy. Stir in apples (and any juice they produce) and flour mixture until completely combined. Spoon batter into prepared pan and smooth top.

Bake until a cake tester inserted into the center of the cake comes out clean and cake pulls slightly away from the sides of the pan, about 1 hour 10 minutes. Tent cake with foil for the last half hour of baking to prevent overbrowning.

Let cool on a wire rack, about 20 minutes, then invert onto a cooling rack to remove from pan. Let cool completely.

For the butter sauce: In a saucepan over medium-low heat, simmer all butter sauce ingredients, stirring, for 12 minutes. Remove from heat and cool slightly. Sauce will thicken as it cools. Serve the sauce warm over slices of cake or serve sauce on the side and let guests add a generous amount of warm sauce to each slice of cake.

Garnish with apple crisps, if desired.

NOTE The cake and sauce can be made a day in advance. Allow both to cool completely before storing. Cover cake with plastic wrap and store at room temperature. Refrigerate butter sauce and reheat in microwave or saucepan to serve.

TARA’S TIP

I make this cake in a fun tube pan for the wow factor at the holidays, but it bakes perfectly in a 9-by-13- inch cake pan. Bake about 35 minutes.

Apple Crisps

2 apples

Confectioners’ sugar, for dusting

Heat oven to 250.F. Thinly slice apples using a mandoline. Place on a baking sheet lined with parchment or a silpat liner.

Use a sieve to lightly dust both sides of each slice with confectioners’ sugar.

Bake one to two hours, turning apples over once during baking. To test doneness, remove one slice and let it cool. It will be crispy when cooled, and the apples will be done.

Remove from oven and quickly transfer apples to a wire rack and let cool.

The recipes above are courtesy of ‘”Delicious Gatherings: Recipes to Celebrate Together by Tara ‘Teaspoon’ Bench.” Photo by Ty Mecham.

Tales of Al: The Water Rescue Dog, the Making of a Super Athlete

With her golden eyes and short brown coat, Al is unlike most Newfoundland dogs not only in color. She’s also bigger than a bear cub at an equivalent age and able to pull two to three times her weight. Al is also exuberant, intelligent, and eager to please. But in her overwhelming enthusiasm, Al doesn’t always listen to commands.

In other words, does she have what it takes to be a water rescue dog?

Lynne Cox is an inductee into the International Swimming Hall of Fame who has set open-water swim records around the world including being the first to swim across the Bering Strait which she did in 43° F. water. Fascinated by watching videos of these dogs projecting themselves into the water to save people, flew all the way from her home in Long Beach, California to Lake Idroscalo in Italy to watch Al along with other Newfoundlands, Labradors, German shepherds, and golden retrievers undergo rigorous instruction at the Italian School of Rescue Dogs. Would Al be able to make it?

Cox, who obviously is tough as nails, admires the dedication and strength of these dog and recounts the training that makes them capable of jumping from helicopters and boats as well as swimming through heavy waves to rescue those in peril. All this is recounted in her fascinating new book “Tales of Al: The Water Rescue Dog, The Making of a Super Athlete.”

“I love dogs, I love swimming, I love Italy, and I love people working together to accomplish something,” says Cox about the impetus for her trip to Lake Idroscalo. But there was more than that.

In some ways, she says, it’s because both she and the dogs train and swim under the most challenging conditions. After all, she’s twice set the record for swimming the English Channel. The first time at age 14 and then when someone broke her record, she did it again the following year setting another record.

But the training the canines undergo is no harsh doggie bootcamp.

“I really appreciated the way the dogs were taught,” she says. “There was never a time when anyone yelled at the dogs or hit them. Both the owners and their dogs really love each other.”

Together: Memorable Meals Made Easy by Jamie Oliver

Noted chef Jamie Oliver has introduced a cookbook full of recipes for making memorable meals easily.

Minimizing your time in the kitchen and maximizing your time with friends and family is what Jamie Oliver’s newest cookbook, Together, is all about. There are recipes for entire meals such as his Taco Party–Slow Cooked Pork Belly, Black Beans and Cheese, Homemade Tortillas, Roasted Pineapple and Hot Red Pepper Sauce, Green Salsa, Chocolate Semifreddo, and Tequila Michelada or you can select one or more of the 130 recipes in this fascinating book with its lush photos. Oliver, being British, offers some unique recipes such as Wimbledon Summer Pudding, Bloody Mary Crumpets, and My Maple Old Fashioned.

My Sumptuous Beef Bourguignon

Burgundy, Bacon, Button Mushrooms & Shallots

Serves 10

  • 3 pounds beef cheeks, trimmed
  • 4 large carrots
  • 4 stalks of celery
  • 4 cloves of garlic
  • 1 onion
  • 2 teaspoons Dijon mustard
  • 4 fresh bay leaves
  • 1 small pinch of ground cloves
  • 3 cups Burgundy or Pinot Noir
  • 1/3 cup all-purpose flour
  • 1 ½ tablespoons unsalted butter
  • 6 slices of smoked bacon
  • 7 ounces shallots
  • 14 ounces button mushrooms
  • ½ a bunch of Italian parsley (½ ounce)

GET AHEAD Chop the beef cheeks into 2-inch chunks. Wash, trim and chop the carrots and celery into 11/4-inch chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.

ON THE DAY Preheat the oven to 325ºF. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 3 cups of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.

TO SERVE When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking.

CHICKEN, SAUSAGE & BACON PUFF PIE with ENGLISH MUSTARD, LEEKS & WATERCRESS SAUCE

SERVES 4

  • 2 slices of smoked bacon
  • 2 chicken thighs (3 ½ oz each), skin off, bone out
  • 2 pork sausages
  • 2 leeks
  • 2 small potatoes (3 ½ oz each)
  • 2 heaping teaspoons English mustard
  • 2 heaping tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups reduced-fat (2%) milk
  • 3 ¼ oz watercress
  • 11 oz pre-rolled puff pastry
  • 1 large egg

GET AHEAD You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat. Chop the chicken and sausages into 11/4-inch chunks, and add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 11/4-inch chunks, then stir in with a good splash of water. Cook for  10 minutes, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water, if needed. Stir in the mustard and flour, followed by the broth, then the milk. Bring to a boil, simmer for  15 minutes on a low heat, stirring regularly, then season to perfection, tasting and tweaking. Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into an 8-inch pie dish with 7 tablespoons of sauce. Let everything cool, then cover and refrigerate overnight.

TO SERVE Preheat the oven to 350ºF. Brush the rim of the pie dish with olive oil. Cut the pastry into 3/4-inch strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice. Eggwash all the pastry, then bake the pie for 45 minutes, or until the pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.

VEGGIE LOVE

Peel 1 lb of root veg of your choice, chop into ¾ –1 ¼ -inch chunks and cook for 20 minutes with the leeks, potatoes, 3 tablespoons of olive oil and the leaves from ½ a bunch of thyme (1/3 oz). Use veg broth with the milk, top up with ½ cup of sauce on assembly, then finish in the same way.

TANGERINE DREAM CAKE

A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.

SERVES 16

  • 1 cup soft unsalted butter, plus extra for greasing
  • 8 oz liquid honey
  • 2 cups self-rising flour
  • 1 ¾ cups ground almonds
  • 1 tablespoon vanilla bean paste
  • 6 large eggs
  • 4 tangerines
  • ¾ cup confectioner’s sugar
  • Optional: plain yogurt, to serve

ON THE DAY Preheat the oven to 350ºF and generously grease an 8-cup non-stick bundt pan with butter. Place the remaining butter in a food processor with the honey, flour, almonds and vanilla paste. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt pan, scraping it out of the processor with a spatula, then jiggle the pan to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out onto a wire rack and leave to cool completely.

Sift the confectioner’s sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yogurt also pairs with it very nicely, if you like.

CLASSIC CAKE: Don’t worry if you don’t have a bundt pan, a 10-inch cake pan lined with parchment paper will work just as well.

Short on time? Sarah Copeland has a recipe for you

              Want a dinner that tastes like Saturday night when you’ve had all day to putter around in the kitchen on a Wednesday? Don’t despair. Sarah Copeland, author Feast, has a new cookbook out that’s just right for you.

              In Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week (Chronicle, $29.95), Copeland, a former food director of Real Simple magazine, restaurant chef and mother of two young children as well as a New York Times contributor, zeroes in time management, maintaining a well-stocked pantry, and cooking dishes that do double duty. She also emphasizes healthy.

              Her recipes with prep time and total cooking time help you decide what fits in with your busy day.

              Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

MIGHTY YOGURT BOWLS WITH CURRANTS AND PEACHES

PREP TIME: 5 MINUTES

TOTAL TIME: 5 MINUTES or overnight

SERVES 4

·      ¾ cup whole milk, or almond, coconut, or
hazelnut milk

·      2 to 3 tsp pure maple syrup

·      1 tsp pure vanilla extract

·      2 to 3 Tbsp chia seeds

·      Plain yogurt, for serving

·     Currants, peaches, berries, honey, or maple
syrup, for topping

Quick-to-make chia pudding, with the right touch, can turn an everyday yogurt bowl into something beautiful and irresistibly creamy.

The secret is to keep the chia mixture loose, and treat it like a condiment, rather than the main event. (Chia thickens as it sets in liquid, so you’ll need to add fewer seeds if you plan to let it sit overnight.) Serve this creamy, coconut-milk goodness with loads of fresh fruit, as a quick morning breakfast bowl that’s nearly ready to go when you wake up.

Combine the milk, maple syrup, vanilla, and 2 tablespoons chia seeds in a mason jar or any glass container with a tight-fitting lid. Give it a shake or a stir and refrigerate up to overnight, or stir in the remaining chia to thicken if you plan to use right away. Spoon the chia mixture over yogurt, and top with fresh fruit and honey or maple syrup.

The Guardian: The best recent crime and thrillers – review roundup

The Guardian: The best recent crime and thrillers – review roundup. https://www.theguardian.com/books/2022/jan/14/the-best-recent-and-thrillers-review-roundup

THE 17TH ANNUAL BEST BOOK AWARDS ANNOUNCE 2020 AWARD RECIPIENTS

American Book Fest has announced the winners and finalists of The 2020 Best Book Awards.
Awards were presented for titles published in 2018-2020.

Jeffrey Keen, President and CEO of American Book Fest said this year’s contest yielded over 2,000 entries from mainstream and independent publishers. These were then narrowed down to over 400 winners and finalists in 90 categories.

“The 2020 results represent a phenomenal mix of books from a wide array of publishers throughout the United States,” says Keen about the awards, now in their 18th year.
Winners and finalists traversed the publishing landscape: HarperCollins, Penguin/Random House, John Wiley and Sons, Routledge/Taylor and Francis, Forge, Hay House, Sounds True, Llewellyn Worldwide, NYU Press, Oxford University Press, John Hopkins University Press, The White House Historical Association and hundreds of Independent Houses contribute to this year’s outstanding competition.

“Our success begins with the enthusiastic participation of authors and publishers and continues with our distinguished panel of industry judges who bring to the table their extensive editorial, PR, marketing, and design expertise,” says Keen.

American Book Fest is an online publication providing coverage for books from mainstream and independent publishers to the world online community.

American Book Fest has an active social media presence with over 135,000 current Facebook fans.


Highlights Include the Following Winning Titles:
(Full Results are Available Here.)

Click on category headings to be taken directly to full book descriptions! Winners and Finalists are featured at the top of each page.

Animals/Pets: General

The Balanced Pet Sitter: What You Wish you Knew Before Starting Your Pet Care Business by Renée Stilson
Equilibre Press, LLC

Animals/Pets: Narrative Non-Fiction
The Chimpanzee Chronicles: Stories of Heartbreak and Hope from Behind the Bars by Debra Rosenman
Wild Soul Press

Anthologies: Non-Fiction
This Moment Bold Voices from WriteGirl by Keren Taylor
WriteGirl PublicationsArt

C. Curry Bohm: Brown County and Beyond edited by Daniel Kraft & Jim Ross
Indiana University Press

Autobiography/Memoir
Through My Eyes: CSI Memoirs That Haunt the Soul by Tamara Mickelson
Self-Published

Best Cover Design: Fiction
The Last Lumenian by S.G. Blaise
The Last Lumenian

Best Cover Design: Non-Fiction
When God Says NO – Revealing the YES When Adversity and Pain Are Present by Judith Briles
Mile High Press

Best Interior Design
Beautiful Living: Cooking the Cal-a-Vie Health Spa Way by Terri Havens
Cal-a-Vie Health Spa

Best New Fiction
In An Instant by Suzanne Redfearn
Lake Union

Best New Non-Fiction
The Book of Help: A Memoir of Remedies by Megan Griswold
Rodale Books/Penguin Random House

Biography
T.R.M. Howard: Doctor, Entrepreneur, Civil Rights Pioneer by David T. Beito and Linda Royster Beito
Independent Institute

Business: Careers
TIP: A Simple Strategy to Inspire High Performance and Lasting Success by Dave Gordon
John Wiley and Sons

Business: Communications/Public Relations
The Apology Impulse: How the Business World Ruined Sorry and Why We Can’t Stop Saying It by Cary Cooper & Sean O’Meara
Kogan Page

Business: Entrepreneurship & Small Business
Burdens of a Dream: 33 Actionable Nuggets of Wisdom for the Creative Entrepreneur by Craig M. Chavis Jr.
Author Academy Elite

Business: General
The Simplicity Principle: Six Steps Towards Clarity in a Complex World by Julia Hobsbawm
Kogan Page

Business: Management & Leadership
The Future Leader: 9 Skills and Mindsets to Succeed in the Next Decade by Jacob Morgan
Wiley

Business: Marketing & Advertising
The End of Marketing: Humanizing Your Brand in the Age of Social Media and AI by Carlos Gil
Kogan Page

Business: Motivational
Unlock!: 7 Steps to Transform Your Career and Realize Your Leadership Potential by Abhijeet Khadikar
Vicara Books

Business: Personal Finance/Investing
Enhancing Retirement Success Rates in the United States: Leveraging Reverse Mortgages, Delaying Social Security, and Exploring Continuous Work by Chia-Li Chien, PhD, CFP®, PMP®
Palgrave Pivot

Business: Real Estate
Market Forces: Strategic Trends Impacting Senior Living Providers by Jill J. Johnson
Johnson Consulting Services

Business: Reference
The Non-Obvious Guide to Virtual Meetings and Remote Work (Non-Obvious Guides) by Rohit Bhargava
IdeaPress Publishing

Business: Sales
The Visual Sale: How to Use Video to Explode Sales, Drive Marketing, and Grow Your Business in a Virtual World by Marcus Sheridan
IdeaPress Publishing

Business: Technology
Amazon Management System: The Ultimate Digital Business Engine That Creates Extraordinary Value for Both Customers and Shareholders by Ram Charan and Julia Yang
IdeaPress Publishing

Business: Writing/Publishing
Great Stories Don’t Write Themselves: Criteria-Driven Strategies for More Effective Fiction by Larry Brooks
Writer’s Digest Books (a division of Penguin Random House)

Children’s Educational
Galileo! Galileo! by Holly Trechter and Jane Donovan
Sky Candle Press

Children’s Fiction
Nutmeg Street: Egyptian Secrets by Sherrill Joseph
Acorn Publishing

Children’s Mind/Body/Spirit
The Tooth Fairy’s Tummy Ache by Lori Orlinsky
Mascot Books

Children’s Non-Fiction
President’s Play! illustrated by John Hutton, text by Jonathan Pliska
The White House Historical Association

Children’s Novelty & Gift Book
Bubble Kisses by Vanessa Williams, illustrated by Tara Nicole Whitaker
Sterling Publishing

Children’s Picture Book: Hardcover Fiction
Bubble Kisses by Vanessa Williams, illustrated by Tara Nicole Whitaker
Sterling Publishing

Children’s Picture Book: Hardcover Non-Fiction
A-B-Skis: An Alphabet Book About the Magical World of Skiing by Libby Ludlow, illustrated by Nathan Y. Jarvis
Libby Ludlow

LLCChildren’s Picture Book: Softcover Fiction
Frankie the Ferret by Kimberley Paterson
FriesenPress

Children’s Picture Book: Softcover Non-Fiction
Fridays With Ms. Mélange: Haiti by Jenny Delacruz
Cobbs Creek Publishing

Children’s Religious
That Grand Christmas Day! by Jill Roman Lord, illustrated by Alessia Trunfio
Worthy Kids

College Guides
Diversity At College: Real Stories of Students Conquering Bias and Making Higher Education More Inclusive by James Stellar, Chrisel Martinez, Branden Eggan, Chloe Skye Weiser, Benny Poy, Rachel Eagar, Marc Cohen, and Agata Buras
IdeaPress Publishing

Cookbooks: General
Recipes from the President’s Ranch: Food People Like to Eat by Matthew Wendel
The White House Historical Association

Cookbooks: International
Cooking with Marika: Clean Cuisine from an Estonian Farm by Marika Blossfeldt
Delicious Nutrition

Cookbooks: Regional
The Perfect Persimmon: History, Recipes, and More by Michelle Medlock Adams
Red Lightning

BooksCurrent Events
In All Fairness: Equality, Liberty, and the Quest for Human Dignity, edited by Robert M. Whaples, Michael C. Munger and Christopher J. Coyne
Independent Institute

Education/Academic
The EQ Intervention: Shaping a Self-Aware Generation Through Social and Emotional Learning by Adam L. Saenz, PhD
Greenleaf Book Group

Fiction: African-American
Once in a Blood Moon by Dorothea Hubble Bonneau
Acorn Publishing

Fiction: Anthologies
Terror at 5280′ edited by Josh Schlossberg
Denver Horror Collective

Fiction: Cross-Genre
Mourning Dove by Claire Fullerton
Firefly Southern Fiction

Fiction: Fantasy
The Hollow Gods (The Chaos Cycle Series, #1) by A.J. Vrana
The Parliament House Press

Fiction: General
Bread Bags & Bullies: Surviving the ’80’s by Steven Manchester
Luna Bella Press

Fiction: Historical
The Takeaway Men by Meryl Ain
SparkPress

Fiction: Horror
The Vanishing by Arjay Lewis
Mindbender Press

Fiction: Inspirational
The Menu by Steven Manchester
Luna Bella Press

Fiction: LGBTQ
Even Weirder Than Before by Susie Taylor
Breakwater Books

Fiction: Literary
How Fires End by Marco Rafalà
Little A

Fiction: Multicultural
Subduction by Kristen Millares Young
Red Hen Press

Fiction: Mystery/Suspense
Strong From The Heart by Jon Land
Forge

Fiction: New Age
Catalyst by Tracy Richardson
Brown Books Publishing

Fiction: Novelette
When Angels Paint: A Milford-Haven Holiday Novelette by Mara Purl
Bellekeep Books

Fiction: Novella
When the Heart Listens: A Milford-Haven Novella by Mara Purl
Bellekeep Books

Fiction: Religious
The Longest Day by Terry Toler
BeHoldings Publishing

Fiction: Romance
What the Heart Wants by Audrey Carlan
HQN

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Self-Published

Michigan Haunted Lighthouses

Michigan, surrounded by water on three sides, has about 125 lighthouses and of those, 40 or more have a ghost story tied to them are said to be haunted.

The aroma of cigar smoke drifting through the Seul Choix Point Lighthouse in Gulliver, a small fishing village in Michigan’s Upper Peninsula, is to be expected. After all Lighthouse Keeper Joseph Willie Townshend loved his stogies.

The only problem for those visiting today, Townshend died back in April 1910, his body embalmed in the lighthouse’s basement where in then lay in state in the upstairs parlor for three weeks as his family traveled to pay respects. Then, because the ground was frozen solid—after all the Upper Peninsula of Michigan is a cold place in the winter—his body was returned to the basement until spring.

George and Sarah Sheridan. When George was young, he and his siblings watched in horror from the South Manitou Lighthouse where their father was keeper, watched as their parents disappeared during a storm along with their baby brother as they were trying to reach the mainland. The children walked the beaches for days hoping to discover their parents’ bodies but they were never recovered. George would later commit suicide.

“No wonder he haunts the place, right?” asks Dianna Stampfler, author of Michigan’s Haunted Lighthouses (Arcadia Publishing), noting that over the decades there have been dozens reports of the smell. “The keeper is clearly enjoying a stogie in the afterlife.”

Michigan, surrounded by water on three sides, has about 125 lighthouses and of those, 40 or more have a ghost story tied to them are said to be haunted.

White River Light. Photo courtesy of Chris Light.

Stampfler, President of Promote Michigan, an independent consulting company specializing in media & public relations, social media and event planning in the hospitality, tourism, entertainment, and culinary industries in Michigan tells the stories of 13 in her book.

Keeper Bill Robinson served 44 years as keeper at the White River Light Station and after dying his ghost remained, frequently walking up the tower steps to tend his light just as he had done in life. Nearly 100 years after his death Sarah Robinson’s ghost joined her husband—and no we don’t know what she was doing during all those years.

Aaron Sheridan.

“The curator of the museum there was dusting in a second story display room when she had to run downstairs to answer the phone,” says Stampfler. “When she returned, her dusting spray and rag had moved from one side of the display case to the other and the dust–which had been there when she left was gone. Now, I don’t want to live with a ghost – but the idea of one that cleans house is interesting.”

Stampfler began researching back in the late 1990s impressed about the stories she was hearing not only for their paranormal factors but also because they were unique stories about the keepers who dedicated their lives to the lighthouses.

” I should note that while the book has many ghost stories, it really is an historical work. There are dates and details about keepers and their families, shipwrecks, local industry and other things going on in the world at the time,” she says. “It’s also been popular with readers of all ages.”

Old Presque Isle. Photo courtesy of Dianna Stampfler.

She also has some advice for those visiting Michigan lighthouses.

“Some people get nervous about haunted places – but let me assure you this isn’t like visiting the house from ‘Amityville Horror’ or ‘The Exorcist’,” says Stampfler. “The paranormal activity at our lighthouses really is really very mild. Footsteps, voices, things moving around without explanation. Really I think it is the keepers who were so dedicated to their jobs that they can’t leave. They love their light so much it will always be their home. Or, for those who died tragically in or near the lights, it may provide the only safe space to them.”

Seul Choix Point Lighthouse. Photo courtesy of Carol Highsmith.

Autographed copies of Stampfler’s book can be purchased online at: www.MiHauntedLighthouses.com

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