You guessed it - it’s back to school time! Which means I have the house to myself and 8 hours of uninterrupted writing time

Here’s what I’m currently…

…Listening to:

• Silence *g* You knew that was coming, right?

• My son. He writes his own music and has even started recording it. Yes, I’m a proud mama.

…Reading:

• The Body Hunters trilogy by Kathleen Long. I’ve been saving this trilogy until I had time to read all three books and all I can say is they are so worth the wait!
• Creativity for Life by Eric Maisel. I attended this workshop at the national conference and was blown away! Can’t wait to dive into this book
• Next on my TBR pile is The Outback Doctor’s Surprise Bride by Amy Andrews. Amy writes for Harlequin Medicals so I know this will be a wonderfully emotional story *g*

…Loving:

• Tomatoes right out of my garden. Love picking them and eating them when they’re still warm from the sun!
• Sunny days, cool nights and the start of football season.
• My quiet house

…Watching:

• Flyboys. Good movie about America’s first fighter pilots in WWI
• What Happens in Vegas. Loved Cameron Diaz and Ashton Kutcher in this one!
• Project Runway. It just keeps getting better! I don’t have a favorite yet but there are a few designers I’d like to see sent home

…Looking Forward to:

• The Fall TV season. I can’t wait to see new episodes of Chuck and The Office and hopefully find a few new shows to get hooked on.
• Girls’ JR High basketball. My daughter’s first home game is this week. I love watching her team play - but by the end of Oct. I’ll be more than happy to have the season over with!
• Samurai Girl on ABC Family. I’m really anxious to see this show and to read the books it’s based on.

…Can’t Stop Eating:

Since it’s my daughter’s birthday this month, I thought I’d share one of her favorite recipes.

Frozen Hot Chocolate

1 quart fat free half and half

1 box (3.9oz) instant chocolate pudding mix

Have ready a 13 x 9 in. baking pan and eight mugs. Whisk half and half and pudding mix in a large bowl 2 minutes. Pour into baking pan, cover and freeze at least 3 hours or until frozen hard. Remove mixture from freezer, leave at room temperature 15 minutes or until it can be cut into large cubes. Place in food processor, pulse until smooth. Divide into mugs. Serve with whipped cream and enjoy!

This entry was posted on Wednesday, November 28th, 2007 at 3:42 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.