Firefly Cove | January Book Club



I've got ten (10) hard-back copies to GIVE AWAY! Write to me at and tell me why you'd like one! Be sure to provide your snail-mailing address so I can ship it to you if you're chosen!

We've rung in the New Year, and I stayed up until midnight "just for fun."  Last week I was up waaaay past the clock striking twelve but it was because there were so many things to be done; pies and cookies to bake, gifts to be wrapped, and last minute footed pajamas to be found and rush ordered...

And between these weeks? There were books to read! Glorious, lose yourself in the story, make the world go away, introduce me to new and wonderful character, books!

Among my favorites, and the one I chose for Delilah's January Book Club, is Firefly Cove by Davis Bunn. In it, we go back to Miramar Bay, the setting of Bunn's previous novel (If you haven't read it, pick up BOTH books!) and get to know Lucius Quarterfield. 

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Lucius was born dying. The poor kid wasn't expected to make it long because of his "bad ticker." Perhaps it was because he knew he had to cram a whole lifetime in whatever time he had, but Lucius was a determined kid, who became a focused teen, who turned into a  successful entrepreneur with 11 car-dealerships to his name at the ripe "old" age of  28...

Alas, it seems as though the end really IS in sight and however many minutes, days, weeks or whatever Lucius had left, he was determined to spend it near the only person who had had ever really captivated his weak, irregular, imperfect heart; Jessica.

"A novel rich with rediscovery... Readers will be particularly swept away."
Publishers Weekly.

This novel is one that will draw you in and have you rooting for love no matter how cynical you've become. It's about first, second, and last chances, it's about hanging on and letting go.

Pick up Firefly Cove by Davis Bunn at AMAZON, and while you're there, buy Miramar Bay too!

Happy New Year, my book loving friends. I hope 2018 is filled with kindness, love, and book after beautiful book. Start it off with Firefly Cove!


New Year's Day Brunch Menu & Recipes for 8

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We all have our "go to" resources, The Good Housekeeping All-American Cookbook ©1987, is mine. 

I was cruising through looking for ideas this holiday season, when I landed on their New Years Brunch menu, for a group of 8.  To make it an extra special spread, for an extra special day, the menu suggest 3 different fruit juices, blueberry muffins AND coffee cake, and two-melon granitas.

Here's the entire menu and accompanying recipes for you to pick and choose from:

Fresh Fruit Juice
(orange, grapefruit & pineapple)
Country Brunch Pancakes
Breakfast Sausage Patties
Party Creamy Eggs
Blueberry Muffins
Pecan-Curmb Coffee cakes
Two-Melon Granita
Tropical Fruits


2 days ahead - Bake muffins and coffee cake. Make and freeze granita - soften to scoop, arrange scoops in bowl, then refreeze.

1 day ahead - Prepare fresh juices. Make sausage patties and pancake batter; cover and refrigerate.

Early in Day - Slice fruits and arrange on plate; refrigerate until ready to serve. Fry bacon and sausage patties; keep warm in oven, Make fig-maple syrup.

1 hour ahead - Make pancakes; arrange with sausage patties and keep warm in oven. Prepare mushrooms, avocados, and smoked salmon; begin cooking eggs; add bacon to accompaniments. heat muffins if you like.




  • 1 3/4 cups all purpose flour
  • 2/3 cups sugar
  • 1 Tablespoon baking powder
  • 3/4 Tablespoons butter
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon grated lemo peel
  • 1/2 teasoon vnilla extract
  • 1 cup fresh or frozen blueberries.


  1. Preheat oven to 400 F. Grease muffin-pan cups.
  2. In bowl, mix flour, sugar, baking powder, and salt.
  3. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
  4. In small bowl, beat eg, ilk, lemon,peel, and vanilla extract until blended.
  5. Stir egg mixture into flour mixture just util flour is moistened (batter will be lump.) Fold blueberries into batter. Spoon batter into muffin pan cups.
  6. Bake 20-25 minutes until golden and toothpick inserted in center come out clean. Immediately remove muffins from pan. Serve warm or cool muffins on wire rack to serve later; reheat if desired.



  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 4 cups all purpose flour
  • 1 cup butter
  • 1/2 cup pecan halves, chopped
  • 1 1/2 cups sugar
  • 2/3 cups quick-cooking or old-fashioned oats
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cup milk


  1. In medium bowl with fork, stir brown sugar, cinnamon and flour. With pastry blender, or two knives used scissor fashion, cut in 1/3 cup butter into flour mixture until mixture resembles large crumbs. Stir in the chopped pecans; set aside.
  2. Grease and flour two 8x8 baking pans. Preheat oven to 375 F.
  3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all purpose flour. With pastry blender or cut in remaining 2/3 cups butter until mixture resembles coarse crumbs.
  4. In medium bowl with fork, beat eggs with mild until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of the coffee cakes. 
  5. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool coffee cakes in an on wire racks 10 minutes; remove from pans. Serve warm. Or, to serve later, wrap cakes with foil and reheat in 375 F oven 35 minutes.



  • 2 cups water
  • 1cup sugar
  • 1/4 cup lemon juice
  • 1 ripe small cantaloupe (about 2lbs)
  • 1 rip small honeydew melon (about 2lbs)
  • Mint leaves for garnish


  1. In small saucepan over high heat, heat water and sugar to boiling. Reduce heat to medium, cook 5 minutes. Remove saucepan from heat; stir in lemon juice.
  2. Cut cantaloupe into chunks. In blender at medium speed or in food processor with knife blade attached, blend cantaloupe until smooth.; pour mixture into 8 by 8 baking pan. Repeat process with honeydew melon; pour into another 8x8 baking pan.
  3. Pour half of sugar mixture into each baking pan; stir until well mixed; cover pans with foil or plastic wrap and freeze melon mixture until firm, about 5 hours, stirring occasionally so mixture freezes evenly.
  4. To serve, let the granitas stand oat room temperature about 3 minutes to soften slightly. With spoon, scrape across the surface of granitas in pans to create a pebbly texture. Soon some cantaloupe granita and some honeydew granita into each of 12 chilled dessert bowls. Garnish with the fresh mint leaves. 



  • 2 lbs pork shoulder blade roast - boneless cut into 1" cubes.
  • 1/4 cup shopped parsley
  • 21/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper


  1. With food grinder using coarse cutting disk, rind cubed pork into large bowl.
  2. Add the chopped parsley, salt, rubbed sage, and peper; mix well. Shape the mat mixture into patties.
  3. In 12 inch skillet oer medium low heat, cook the patties about 25 minutes or until they are browned and well done.
  4. Carefully turn the patties occasionally with pancake turner to ensure thy cook and brown evenly. Serve patties immediately.



  • 2 cups all purpose flour
  • 3 Tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda'1/2 cup milk
  • 1 8oz container creamed cottage cheese
  • 3 eggssgjt;u beaten
  • 2 Tablespoons lemon juice
  • Salad oil


  1. In large bowl, mix flour ad next 4 ingredients. Add milk, cottage cheese, eggs, and lemon juice; stir just until flour in moistened.
  2.  Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with salad oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and bubbles burst;  edges with look dry. With pancake turner, turn and cook the pancakes until the undersides are golden; place on warm platter; keep pancakes warm.
  3. Repeat until batter is used, brushing griddle with more salad oil if necessary. Serve with Fig-Maple syrup

Fig Maple Syrup: In 1 quart saucepan over high heat, heat 1 1/2 cups maple or maple-flavor syrup., 1/2 cup dried figs, finely chopped 4 Tablespoons butter, and 1 teaspoon grated lemon peel to boiling; reduce heat to low and simmer 3 to 4 minutes; keep warm.

Tropical Fruits: Mangoes, Persimmons, Papaya, Kiwi Fruits. Peeled and sliced. Arrange on a platter in a visually appealing way. 



  • 3 8oz packages of thick-sliced bacon
  • Seasoned Avocados
  • Sauteed Herbed Mushrooms
  • 14 eggs
  • 1/4 tablespoon pepper
  • 6 Tablespoons butter
  • 2 3oz packages of cream cheese, diced
  • 3 3oz packages of sliced smoked salmon


1. Cook Bacon:

  • Arrange bacon slices, overlapping slightly, on rack in broiling pan.
  • Place about 5 inches from source of heat; broil bacon at 300F 10-15 minutes until golden.
  • Turn bacon, separating slices.
  • Broil about 10 minutes longer or until bacon is browned and crisp.
  • Remove to paper towels to drain; keep warm.
  • Meanwhile, prepare Seasoned Avocados; cover and refrigerate, stirring occasionally.

2. Prepare sauteed mushrooms; keep warm

3. Prepare cream-cheese scrambled eggs.

  • In large bowl with fork, beat eggs and pepper until just blended. 
  • In 12 inch skillet over medium high heat, melt butter. 
  • Add egg mixture. As egg mixture begins to set stir slightly so uncooked egg flows to bottom
  • When eggs are partially cooked, add diced cream cheese.
  • Continue cooking until egg mixture is set but still moist.
  • Remove from heat.
  • To serve, spoon mixture into warm bowl, place on large platter. Arrange seasoned Avocados, sauteed mushrooms, bacon strips and smoked salmon around eggs on platter.

Seasoned Avocados:

In medium bowl mix 1T sugar, 3T white wine vinegar, 2T salad oil, 1T chopped parsley, and 3/4 t salt. Peel and remove seed from 2 large avocados. Cut avocados lengthwise in half, then crosswise into 1/4" thick slices. Add avocado and 1 2-oz jar of sliced pimentos, drained, to dressing in bowl; toss to coat well with dressing. Makes 2 cups.







Great Pet Products | Whistle & iFetch

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It's no secret how much I love animals, and if you love your pets as much as I love mine, they'll be included on your holiday shopping list this year. Here's a couple of suggestions:

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Not long ago, my lab went missing and for a bit I thought we'd never see him again. He eventually came home, and soon after I got the Whistle 3 GPS Pet Tracker and now I always know where he, and the rest of my furry buddies are!

  • Whistle 3 connects to your pet's collar
  • Receive fast alerts when your pet leaves it's home turf
  • Pinpoint and track  your pet nationwide from your smartphone
  • Reduce time searching for your pets!


Get (or give) the #1 device that's keeping more pets safe, and save $30 by using code DELILAH upon checkout at

Learn more about Whistle 3 GPS Pet Tracker HERE.

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My dogs love the award-winning iFetch ball launchers and yours will too!

This interactive ball launcher will be your dog's new friend. Train your dog to drop the iFetch ball into the IFetch and watch them retrieve over and over again. My kids love to use this with our mutts!

Find the best model for your pets HERE.

  • Great mental and physical stimulation for your dog
  • Choose from three models
  • Programmable distance setting on iFetch and iFetch Too models

Save $30 off (1) iFetch product now at
Use coupon code DELILAH at checkout.

Wishing you and your pets a healthy, happy, holiday season!

Love,  Delilah

A Season of Giving | Balsam Hill Donates to Point Hope

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Christmas is one of the best times of year to lend a helping hand to those in need. In keeping with the spirit of the season, and on behalf of Point Hope, I'm thrilled to partner with Balsam Hill, a company that is not only the leading provider of premium realistic artificial trees, but also one that places high value on giving back to the community.

This December 7 through January 8, Balsam Hill will be launching its annual “A Season of Giving” philanthropic campaign. For each engagement on campaign-related posts social media, they will be matching with a donation for five participating charitable organizations while encouraging others to help spread awareness about each worthy cause.


The participating charities include; the Alzheimer’s Association of Greater Idaho, JDRF of Minnesota, Enchanted Makeovers, Point Hope, and Reba’s Ranch House, with each to be featured on the Balsam Hill Facebook page, blog, and Philanthropy page.

Every share, comment, or Facebook reaction is equivalent to a dollar amount, and Balsam Hill will tally all the engagements and donate corresponding funds to each organization.

This is not the first giving campaign where Balsam Hill has made Point Hope a benefactor of their philanthropic work. I can't express my gratitude to Balsam Hill, and all the really beautiful and giving people within the organization for inviting us to participate in their "A Season of Giving" campaign.

Please help spread the word and join us in supporting Point Hope and their mission to be a voice for forgotten children.

Visit the Point Hope page, and Balsam Hill's blog and Facebook page to learn more!

Recipes | Better with Borden® Cheese

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Get all the delicious recipes from Borden® Cheese HERE

My awesome sponsor, Borden® Cheese, is THE place to go for the most incredible, cheesy recipes! They generously send me selections to share with you in my newsletter, and here on my web page, and have dozens more on their site

Take a look and see how these might fit into your winter meal planning and make sure to visit Borden® Cheese for more gooey goodness!

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Cheesy Sausage Vegetable Soup

This hearty meat,vegetable and cheeeeezy soup, looks especially satisfying for a cold and crisp, (or more likely wet and dreary,) day. I'll try it if you will!


  • 1 tbsp. vegetable oil
  • 1 lb. sausage links, cut into ½ inch-thick slices
  • 2 large yellow onions, chopped
  • 2 to 3 cloves garlic, chopped
  • 2 lbs. zucchini, diced
  • 4 to 5 large carrots, cut into thin slices
  • 2 tbsp. Borden® Butter
  • 3 tbsp. flour
  • 2 cans (12 oz. each) chicken or beef broth
  • 1 can (12 oz.) evaporated milk
  • 1½ cups Borden® Cheese Finely Shredded Mild Cheddar Shreds


  1. HEAT oil in a large non-stick skillet over medium-high heat until hot. Add sausage; cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic to skillet and cook until onions are tender. Stir in zucchini and carrots and cook, stirring occasionally, until the carrots are crisp-tender; set aside.
  2. MELT butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth a little at a time, whisking after each addition until the mixture is smooth. Bring to a boil.  Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.  
  3. TOP with remaining ½ cup cheese before serving.
    Add 1 head of chopped cabbage; or add 2 bunches of torn Swiss chard, torn spinach into the soup when you stir in the cheese.

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Cheesy Flatbread Pizza

MmMm! I'm all about this recipe! Perfect for every holiday get-together, there won't be a cheesy slice left! Visit Borden® Cheese for more fantasically cheesy recipes and ideas!


  • 1 tbsp. olive oil, plus a small amount for brushing
  • 1 pkg. (8 oz.) Borden® Cheese Mild Cheddar Shreds
  • 8 strips thick sliced bacon, cooked crisp and broken into 1-inch pieces
  • 4 whole garlic cloves, sliced
  • 4 plum tomatoes, sliced
  • ½ red onion, cut in strips
  • ¼ cup chopped Italian parsley


  1. PREHEAT oven to 400°F.
  2. BRUSH the bread with a small amount of olive oil and place on cookie sheet. Spread 1½ cups cheese evenly around the bread. Top evenly with bacon pieces.
  3. HEAT 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and sauté until lightly browned. Sprinkle onto the pizza. Arrange sliced tomatoes and red onions over the pizza.
  4. ADD parsley to the remaining ½ cup cheese and spread over other ingredients.
  5. BAKE for 10 minutes or until cheese is melted. Cut into squares and serve immediately.  Garnish with fresh basil leaves, if desired.

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Elsie's Mac and Cheese

Oh my word has it been windy at the farm! The kids are blowing in from school, cold and hungry! Absolutely nothing does the trick this time of year better than (my) original comfort food, mac'n cheese!

And Elsie's Mac and Cheese from Borden® Cheese is THE best! Warm, and smooth, and oh-so-cheesy, it's like a big, delicious hug!


  • 1½ cups Borden® Cheese Triple Cheddar Shreds
  • 1 cup Borden® Cheese Colby & Monterey Jack Shreds
  • 2 cups uncooked elbow macaroni noodles
  • 2 tbsp. Borden® butter
  • 2 tbsp. all-purpose flour
  • ¼ cup Borden® Vitamin D Milk
  • 1 cup Borden® Half & Half
  • ¼ tsp. cayenne pepper (or to taste)
  • ½ tsp. black pepper
  • Salt to taste


  1. PREHEAT oven to 350°F.  Spray a 1½-quart casserole dish with non-stick cooking spray. Combine cheeses in a medium bowl and set aside.
  2. COOK macaroni in boiling salted water according to package directions; drain well and set aside.
  3. MEANWHILE, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
  4. STIR cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

And don't feed it all to the kids, us parents need some cheesy comfort too!

Get more delicious recipes from Borden® Cheese HERE


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I speak to you about finding your serenity often. The holidays are the most trying of times to do this, and yet, if you are to "survive" them, or at least come out in the New Year relatively unscathed by the craziness of the months preceding, serenity (sanity!) is exactly what you must find!

Enter my December Book Club pick, A Simplified Life: Tactical Tools for Intentional Living, by Emily Ley.

For those of you longing to simplify the demands on your time, energy, and resources, those with complicated responsibilities, overwhelming to-do lists, and endless clutter that leaves you feeling overwhelmed, THIS is the resource you've been looking for.


Busy wife, mom, entrepreneur, and bestselling author Emily Ley knows how you feel. With a growing family, increased work demands, and more, she understands the struggle it is to keep the plates spinning.

In A Simplified Life, you’ll find Emily’s strategies, systems, and methods for permanently clearing the clutter, organizing your priorities, and living intentionally in 10 key areas—from your home and meal planning, to style and finances, parenting, faith life, and moreEmily will show you how to truly make the most of your days with realistic, achievable, and tactical tools.

If you can’t take care of yourself, you can’t take care of anyone else!

Walk alongside Emily through each page of the book, working through her simple strategies toward your own goals as you simplify and make space for what matters most.

Know other busy, hassled, and harried folks striving to "do it all?" What a nice little gift for company, book club, coffee klatch, or church group gift exchanges! A great stocking stuffer... might I suggest the PERFECT gift to give oneself? The gift of A Simplified Life!