Here’s what I’m currently…

…Listening to:

• Shake It Out by Florence + the Machine
• Skyscraper by Demi Lovato
• Christmas songs!

…Reading:

• Story by Robert McKee
• The Baby Truce by Jeannie Watt
• Heiress in Love by Christina Brooke

…Loving:

• Still love my work-in-progress, the second book of The Truth About the Sullivans trilogy!
• Watching the Pittsburgh Steelers and the Pittsburgh Penguins with my family
• Holiday shopping.

…Watching:

• Top Chef. Love me some Tom Colicchio *g*
• Christmas movies and TV shows.

…Looking Forward To:

• My son being home for over two weeks!
• All those yummy holiday cookies
• A few days of reading time!

…Craving:

Sweet and Saltines

Recipe found in Country Living magazine, adapted from Home Cooking with Trisha Yearwood

40 Saltine crackers*

2 stick unsalted butter

1 cup light-brown sugar

8 oz semisweet chocolate chips (about 1 1/3 cups)

Preheat over to 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.

* Can substitute graham crackers or a layer of pretzels for saltines.

Enjoy!