Another Week in the Books

You know, I don’t think I finished a single book this past week. I take that back, I read a couple of books with Amber (10) that were short enough to read in one sitting, including Why Mosquitoes Buzz in People’s Ears by Verna Aardema, which we’ve read several times a year since she was like 5.

I posted a couple of reviews last week. My favorite though was The Chatham School Affair by Thomas H. Cook. It’s probably not for everyone, but I loved it, even if it had me bawling at the end. My giveaways for Montana Legacy by R. C. Ryan and Flirting with Forever by Gwyn Cready are both still open, by the way.

Besides watching the hockey play-offs, we had a nice week. It was gorgeous, so we got some yardwork done and some flowers planted. As soon as David gets the garden rototilled, we’ll be planting some Romaine lettuce, peas and onions.

Saturday, David, Amber and I worked at our church’s spaghetti dinner and actually managed to not make any messes. All the proceeds go to the American Cancer Society Relay for Life. The three of us will be participating in the Relay on June 18-19. We would really appreciate an support. If you would like to support us, you can donate on-line. Here are the links for my page and Amber’s page.

This week looks like a fairly quiet one. Amber’s got a doctor’s appointment in Pittsburgh tomorrow, but it shouldn’t be a big deal and it’s an excuse for a day off and lunch out. And I’m trying a new recipe on Thursday, grilled cheddar-apple sandwiches with creamy parsnip soup. I’m not sure how well it’ll go over, though, so I’ve got a can of chicken noodle just in case.

Hopefully, I’ll finish The Truth About Forever by Sarah Dessen soon and Green Like God by Jonathan Merritt. I’m also reading The Gammage Cup by Carol Kendall, one of my childhood favorites, with Amber and enjoying every paragraph.

A few other new books arrived in the mail this week:

How was your week? Anything exciting coming up?

7 Comments

  1. How did the parsnip soup go over? My wife and I discovered, quite by accident, that parsnips are awesome. They were part of a roasted root veggies recipe I tried. Sweet like a carrot, a little soft like a potato and a little “spicy” like a radish… I love ’em.

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