After a cancelled flight requiring an overnight stay at a hotel, a return flight that was delayed 4 hours and found me sleeping on the Chicago airport floor and two full days of reading my new book into a microphone for the audio version, I’m finally home!
That’s how many words I had to read—starting over EACH TIME I stumbled or put in too long (or short) of a pause. And I had to read it s-l-o-w-l-y!
Since I have been told listening to me talk is kinda like trying to take a drink from a fire hydrant, that was the most difficult part!
Anyhow, I’m glad to FINALLY be home and back in the swing of life.
This weekend is our little town’s big festival based on our bumper crop—mint.
My sister-in-love Thais (yes the one diagnosed with stage four cancer last summer who was told she’s be gone by Christmas) is coming to sell her handmade jewelry at the arts and crafts show.
So many of you have asked about her. She had a horrible fall and winter and was hospitalized often, unable to walk and continued to break many bones due to their weakened state.
This spring, she did a 180! She now walks with a walker and can drive again. God is so very gracious and her doctors are trying some new drug combinations that have really clicked to control her pain and ward off the bone breakage.
I’m trying to get her to write a guest post since she has grown so much through this, her second bout with cancer.
1 can frozen raspberry juice concentrate, thawed
5 herbal mint teabags
sugar, stevia or Splenda, to taste
5 or 6 springs fresh mint
frozen raspberries, for garnish
Place teabags in a glass pitcher. Boil water and pour about 4 cups over the tea bags. Let steep. Remove bags and add thawed concentrate. Add water until the pitcher is almost full. Add sweetener to taste (I add about 1-2 teaspoons of stevia) Place mint springs in pitcher. Pour over ice in glasses and garnish with a few floating raspberries.