Snowman with Cherry Branches

 

Warm Cherries for Chilly Mornings

 

2 cups frozen sweet cherries

1 teaspoon or less butter

1/16 teaspoon – actually just a dash of nutmeg

Directions: Generously grease small Pyrex pie pan or small casserole dish with butter. Spread sweet cherries in pan. Sprinkle the smallest amount of nutmeg on the cherries. Bake at 300 degrees Fahrenheit for 20 to 30 minutes, using care not to burn the juices.

Serves 2 people.

Notes: On exceptionally cold winter days, heated fruit warms the body and tastes surprisingly good.

Book Review: Over, Bear! Under, Where?

 

 

Julie Hedlund has written a delightful book about puns and compound words in which a bird and a mole engage in silliness and friendship. Michael Slack digitally painted whimsical animals which bounce across the page. This fun story teaches an opposites lesson, a compound words lesson and always a lesson in friends and caring. One barely notices that is educational and quite helpful for young readers learning to sound out words. Philomel Books published Over, Bear! Under, Where?

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Book Review: The Fort

 

 

 

Laura Perdew writes about a magical fort that includes a pirate, a prince and ships in The Fort: Can a Pirate and a Prince Learn to Share? Adelina Lirius who lives in Sweden mixes media to create bright illustrations in The Fort, which is published by Page Street Kids. Morning, afternoon, and shared open space are all background concepts which are addressed in this picture book. Ms. Perdew writes a story of imagination, collaboration and compromise.

 

One question interview with Laura Perdew:

What piece of advice was most helpful when you were beginning your writing career?

LP I don't actually have just one piece of advice! But, overall, I'd say that you have to remember that writing is a journey. And once you've "finished" one manuscript, keep writing. At the same time, keep learning: read mentor texts, join a critique group, go to conferences and workshops, and apply what you learn to your own work. 

Thank you for the advice.

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Fox with Swiss Chard