It’s been a busy spring here—flower and vegetable gardening, visiting family, Mother’s Day celebrations, attending softball and baseball games, piano recitals and end-of-school activities for the grands, plus two once-in-a-lifetime momentous events: the baptisms of our two granddaughters and the wedding of our grandniece and her beloved! All of this before the first day of summer! I hope your spring has been just as joy filled and wonderful. I’d love to hear your news!

Writing News:

Every late May I Zoom with Mrs. Skinner’s eighth grade Iowa classes as they’ve read and discussed my first novel (and first Christy Award winner), William Henry is a Fine Name. This year, 100 students joined the discussion. What a thrill to hear their questions and insights!

Equally delightful is Zooming or sharing a group phone call with adult reading groups. My recent telephone visit with an enthusiastic Delaware Book Club to discuss This Promised Land made for such a fun visit. These enthusiastic readers are even planning a dinner using the recipes from my This Promised Land Book Club Kit!  

If your reading group would enjoy a virtual author visit after reading any of my books, please contact me through the CONNECT page on my website to schedule a date and time. I’d love to join you!

More Writing News: 

I’m eager to share my new book, Every Given Day, with you and am counting the days until its release—September 8, 2026! You can read about the book on my updated website. Next month, I’ll share the story behind the story—inspiration very close to my heart.

 Every Given Day is available for pre-order now from your favorite retailer or online site.

In these last cool days of spring, I’ve especially enjoyed this recipe from my Every Given Day Recipes:

Mrs. Barrie’s Scottish Leek and Potato Soup 

Photo by Sandie Clarke on Unsplash

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.

What I’m Reading:

Told through the beckoning beauty of the natural world, What the River Keeps paints a vivid portrait of two broken lives desperate for air and forgiveness. Cheryl Grey Bostrom treks their turbulent journey from entrapments of regret, fear and self-doubt to freedom found in truth and grace. A rich and compelling story blending the patient strength of friendship and love—beautifully, lyrically written. A Kirkus Reviews’ Best Indies Book of 2025 and a 2026 Carol Award Finalist!

I hope your launch into summer—just days away—is joyful and that you’ll find time to rest, relax with family and friends, and enjoy some great books in the weeks ahead.

Until next time, happy reading and God’s rich blessings for you,

Cathy