APRIL - Decluttering Your Life

Everyone thinks of April as the month that brings showers for May flowers. For me, April and springtime is the time to rid myself of all the stuff that I’ve accumulated over the last year and declutter the house.

 

There’s a saying: When things are adding up in your life—start subtracting.

 

But how to do it?

 

First, it’s not just moving things around or crating them up, using boxes and neat little containers. It’s not shifting one pile of things to the other side of the room.

 

If your goal is to get organized and create space, then your goal is to get rid of things. You need to ask yourself these questions:

     Do I really need it?

     Is it useful and functional?   

     Can I live without it/them? I say them, because we could be talking 

          about scarves, socks, shoes, pens and pencils, and those empty 

          Kool Whip containers you were going to find a use for.

      Are these things causing me stress?

      Will I enjoy the freedom of letting the object(s) go?

      Can I give things away or donate them?

There is one thing to remember when decluttering. Only attack one area, one spot in a room, or a few dresser drawers at one time. Otherwise, you can become overwhelmed and find yourself surrounded by chaos and lots of stuff…and stress.

 A Finnish proverb says Happiness is a place between too little and too much.

I hope you find your happy place!

                        Please see all my books on my Amazon Author Page! 

MARCH: Women's History Month

Every year, March is designated Women’s History Month by presidential proclamation. The month is set aside to honor women’s contributions in American history.

Women’s History Month began as a local celebration in Santa Rosa, California.

One of Ours

In 1978, The California Education Task Force of the Sonoma County Commission on the Status of Women planned and executed a “Women’s History Week” celebration. The organizers selected the week of March 8 to correspond with International Women’s Day, and the movement spread across the country to other communities.

In 1980, the National Women’s History Project, a consortium of women’s groups and historians, which is now the National Women's History Alliance, lobbied for national recognition. In February 1980, President Jimmy Carter issued the first Presidential Proclamation declaring the Week of March 8th 1980 as National Women’s History Week. In 1987, Congress passed Public Law 100-9, designating March as “Women’s History Month.”

The month-long event was created to shine the spotlight on the many women who have selflessly given of themselves to improve the lives of their families, communities, and the world-at-large in all areas.

Obviously, women writers of yesteryear come to mind who have led the way for female writers today. There are many who came before us. Six of my favorite writers both novelists and poets are: Jane Austen, Pride and Prejudice; Willa Cather, One of Ours; Alice Munro, Dear Life; Louisa May Alcott, Little Women; Emily Dickinson, Hope is the Thing with Feathers; Elizabeth Barrett Browning, How Do I Love Thee?

I have a copy of  How Do I Love Thee on my living room wall. It was artfully crafted, starting outward in a circle and spiraling round and round, ending in the center. It is still my very favorite of all poems.

          How Do I Love Thee?

How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when feeling out of sight
For the ends of being and ideal grace.
I love thee to the level of every day’s
Most quiet need, by sun and candle-light.
I love thee freely, as men strive for right.
I love thee purely, as they turn from praise.
I love thee with the passion put to use
In my old griefs, and with my childhood’s faith.
I love thee with a love I seemed to lose
With my lost saints. I love thee with the breath,
Smiles, tears, of all my life; and, if God choose,
I shall but love thee better after death.

Who do you think has helped shape women writers of today? Who do you admire? I’d love to hear your thoughts. 

                Join me on my Amazon Author Page to see all my various works:

Judy Ann Davis

 

HUCKLEBERRY HAPPINESS - Ice Caves and Wild Huckleberries

She dreams of winning the contest, but what does her heart want? 

Huckleberry Happiness, a  novella for The Wild Rose Press “One Scoop or Two” collection, highlights two things unique to Pennsylvania: ice caves and wild huckleberries. In 1885, Emerlia Stone, the heroine, wants  to make huckleberry ice cream to win a dessert contest offered by the railroad.

       The hero, Joe Sawicki, owns an ice cave and supplies ice to Emelia’s bakery and the townsfolk. Huckleberries are native to Pennsylvania, dating back to the first bushes which survived as the ice cover was melting over 13,000 years ago. Ice caves are rare phenomena that maintain freezing temperatures year ’round and contain ice during the hottest days of the summer.

Strip mining erased almost all traces of them after the 1920s.

BLURB:  

         In 1885, Emelia Stone and her sister must learn to operate their deceased parents’ bakery in a small town in Pennsylvania. A large mortgage looms on their family home. When her sister leaves town, Emelia is forced to handle the bakery and burden alone.

 The Pennsylvania Railroad is searching for the perfect dessert for its passengers. Joe Sawicki, owner of Sawicki Brothers Ice Company, is certain Emelia can win the contest and the hundred- dollar bonus if she creates a special ice cream to accompany her popular huckleberry pies. He has loved her since they played hooky in grade school to explore the company’s ice cave.

Can Emelia find courage to stand up to the town’s bully to win the competition? And will Joe have the mettle to express his undying love and win first place in Emelia’s heart?

            An engaging romance for only $1.99 -  HUCKLEBERRY HAPPINESS

KEEPING WARM: Creamy Potato Soup

Sparkling snow. Glistening icicles. Frigid temperatures. It’s January and winter. January is also National Soup Month. What I like most about the winter season is the amazing soups you can make to eat hot and which keep you warm on chilly days. In most cases, they are healthy. Many have lower calories than other foods, and they fill you up.

I have so many favorites. My husband is the connoisseur of soup-making—all of them from scratch. My favorite one is his ham and potato soup, but his chicken and rice, with lots of carrots added, is another winner. Our local supermarket here in Florida has a “soup counter,” where you can purchase at least six different already-made, piping hot selections. I dive right in and grab a small tub of the clam chowder served on Fridays. (Now this one may not fit the low-calorie chart.)                                                   

Growing up on a farm, we have all kinds of soups: beef noddle, red cabbage soup (Borscht), chicken noodle, vegetable, cream of potato, etc. They weren’t fancy like the present Campbell’s hearty, no-water-added varieties such as “Chicken and Sausage Gumbo” which I purchase every trip to the store. I hate to admit it, but anything with the word gumbo has me hooked.

What is your favorite winter soup? Do you like a broth or cream base to it?

Below is my recipe for potato soup. It takes a little longer to make, but it’s worth the effort!

       CREAMY POTATO SOUP

1 (one) lb. bacon, fried and chopped in small pieces—save ¼ cup bacon grease in pan for frying other vegetables. Save some chopped bacon for topping as well.

2 stalks of celery, diced
1 medium onion, chopped
Approx. eight (8) Yukon Gold potatoes, cubed —russet, red, and others will also work
4 cups chicken broth—enough to cover the potatoes
3 TBSP butter
¼ cup flour
1 cup of heavy cream (I use whole milk)
Salt and Pepper to taste
*two (2) cloves minced (Optional)
*tarragon or cilantro (Optional)
*shredded cheese or bacon crumbles for topping, if desired

STEP 1

Fry bacon in a large frying pan until done and remove from pan. Chop into small pieces.. Drain off bacon grease, about 1/4 cup. Cook celery and onion in the reserved bacon drippings for five minutes until soft. (Here is where you can add minced garlic, if you want it.)

Add your cubed potatoes and toss to coat—sauté 3-5 minutes. Toss in bacon to pan and pour enough chicken stock to cover potatoes. Cover and simmer until tender.

STEP 2

Melt butter and whisk in flour, cooking and stirring over heat for a few minutes. Once rue is made, whisk in cream (or milk) and cook again, stirring until thickened. Stir cream/milk mixture into the potato mixture. Take about a half-cup of soup and puree it, returning it to the pan. Use more puree for a thicker soup.

Top with additional bacon bits or shredded cheese. Serve piping hot. Serves eight (8)