I cannot thank you enough for your encouragement and support of my new book, Every Given Day. When the book first came out it ranked in the top of World War I Historical Fiction—something I never expected! You’ve blessed me beyond my imagination. I hope and pray that you’ve enjoyed the story or if you’ve yet to read it that you will. You’ll learn through the Notes to Readers how very close this story and the search for a cure for diabetes is to my heart and to that of my family.
For more about that, here are a couple of fun interviews where I share lots of detail behind the story, some of what’s to come, and some too funny personal history:
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Author 2 Author Interview with Terri: Interview link
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A Baker’s Perspective Podcast: Podcast link
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If you’ve enjoyed Every Given Day. I hope you’ll consider writing a review of the story. Great places to post reviews are Amazon, Goodreads, Barnes & Noble, Christianbook.com or anywhere you might choose.
If your book club or reading group would enjoy a virtual author visit, I’d be happy to meet with you. You can reach me through https://authorcathygohlke.com/contact/ to set up a date and time.
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You can always access my free Every Given Day Book Club Kit on my website at this link Book Club Kit
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Recipe from Every Given Day:
Now that the days are getting shorter and the evenings cooler, a comfy bowl of soup and some hearty bread make a perfect supper. Here’s a recipe from Every Given Day that will warm you from the inside out.
Mrs. Barrie’s Scottish Leek and Potato Soup
Ingredients
- 2 pounds potatoes, peeled and chopped into good sized chunks
- 1 medium onion, finely chopped
- 1 large leek, using only the white part, halved and thinly sliced
- 2 celery sticks, finely chopped
- 2 carrots, chopped small
- 2 Tablespoons butter or oil
- 6 cups chicken stock or vegetable stock
- Salt and white pepper to taste
Directions
- Melt butter or oil in a large pot.
- Add onion, leek and celery to pot, cooking until they soften but don’t brown.
- Add carrots and potato to the pot. Stir.
- Add stock to cover all in pot. Stir.
- Bring to a boil, then lower heat to simmer for one hour, skimming off vegetable foam as it appears.
- Remove from heat and use a fork, wooden spoon or potato masher to mash a few of the potatoes to thicken the soup but leave most in chunks.
- Season with salt and white pepper to taste.
*Especially nice served with a hearty bread and butter.
Writing News: I’m excited to be working with my wonderful editors at Tyndale House Publishers on the first round of edits for my next book, due to be released in the early spring of 2028. In months to come I’ll share some of my research as well as the underlying theme of the book with you. In the meantime, I’m planning a related trip in late November/early December to a site that’s been a great source for inspiration and research material. I’m beyond excited to go and will share pictures!
What I’m Reading:
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Next month I hope to share with you a special interview and the unveiling of a new business—the perfect place to begin your Christmas shopping! I’m very excited about this new Etsy store. It’s not mine, but it belongs to someone dear to me. You’ll love the faith centered products offered. I can’t wait to share it with you!
Until next time, take care, happy autumn reading and God’s great blessings for you,
Cathy