Kitchen Cafe

Two big platters of sugar cookies shaped like pumpkins, leaves and acorns sit on my kitchen counter just waiting for someone to enjoy. Pull up a chair and I’ll put on a pot of coffee. These were the result of a visit last night from our two local grands, Liam and Olivia, who stayed overnight. Of course, long after they were snoozing Gramma was cleaning up the orange, yellow and chocolate-brown frosting and sprinkles. But, along with the cookies, what memories we made! And isn’t that what makes the mess worthwhile?

Speaking of which, fall for me is always a season of reflection. Maybe it’s the kids going back to school and things settling once again into a schedule, or the sudden realization that another year is quickly coming to an end. It always causes me to look back and take stock of all the year has held.

It also makes me want to get things in order before we batten down the hatches for winter. While most people save their big cleaning for spring, fall is the season that usually finds me getting ready for a garage sale or hauling boxes to my favorite local charity. Which is what I should be working on right now, but today it’s cool and rainy and I’d much rather be having coffee and cookies with you.

Speaking of looking back, our year was again full of travel, speaking and writing opportunities. January and February alone found us criss-crossing the country from Southern California to Florida, Washington D.C. and Anchorage, Alaska. The rest of the year we stayed a little closer to home, though we did travel from one end of our West Coast to the other. Toss in 3 or 4 trips back to the Mid-west and you pretty much have the full picture.

For a change we didn’t schedule any overseas trips this year. It’s a good thing because I got a bit behind in the book-writing department and needed every spare minute. Thankfully, my newest book, True North, made it to the publisher by mid-June (only a month late!) and is now due for release November 1^st. Check it out in the Book Nook where you can read an excerpt.

This meant I got to pretty much enjoy the rest of the summer without any pressing deadlines—other than those inflicted by someone near and dear to me who shall remain nameless. Hint: his initials are JRB. We ended the summer with our customary week for Camp Gramma which, in case you missed it, I describe in the Family Room.

Speaking of Camp Gramma and families, are you ready for the big announcement? No, we’re not expecting any new grandchildren (none that I’m aware of anyway). But I am expecting to write two new books this year. My publisher, Beacon Hill Press of Kansas City, has offered contracts for Camp Gramma: Putting Down Spiritual Stakes for Your Grandchildren and How to Keep Your Inlaws From Becoming Outlaws. The first, with four years of Camp Gramma under my belt, is one I’ve been hoping to write for a couple of years. The other evolved from a talk I was recently asked to present to a MOPS (Mothers of Pre-Schoolers) group. The catch is that they both have to be written by next summer. Pray, people, pray.

Well, with that in mind, I guess I’d better quit “jawin’”, as my Gramma used to say, and get to workin’. That garage sale isn’t going to organize itself. Then again, maybe just one more cookie…

In case you want to make some memories of your own, below is my old favorite sugar cookie recipe. As for the icing, my Mom taught me to just melt about a quarter cube of butter, add a couple of tablespoons of powdered sugar and mix until smooth. Then alternate mixing a few drops of evaporated milk with more powdered sugar until it reaches a good frosting consistency. Put the sprinkles on as soon as you frost as it hardens up pretty fast.

	Sugar Cookies
	2/3 cup shortening	4 tsps. milk
	3/4 c. sugar	2 c. flour
	1/2 tsp. grated orange peel	2 c. all purpose flour
	1/2 tsp. vanilla	1-1/2 tsp. baking powder
	1 egg	Cinnamon
	Thoroughly cream shortening, sugar, orange peel and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend in creamed mixture. On lightly floured surface, roll dough to 1/8 inch. Cut in desired shapes with cookie cutters. Bake on greased cookie sheet at 375 degrees for about 6-8 minutes or until edges are golden. Cool slightly; remove from pan. Cool on rack. Decorate. Makes 2 dozen.

Happy fall! Take some time yourself to reflect and savor the season by remembering a favorite quote from Ralph Waldo Emerson: “The creation of a thousand forests is in one acorn.”