Thanks so much to all of you who raced out to get your hands on Daughters of the Bride—it debuted at #5 on the New York Times bestsellers list for ebooks, #15 on the combined print and ebook list, and #19 on the USA Today list, which tracks all types of books on a single list. Comments like this one from reader San B. make me feel loved: “I've enjoyed all your books but have to say, Daughters of the Bride is your very best yet. Five star review for this one!” Your enthusiasm humbles me, and I am deeply grateful to you all. Thank you.
If you’re on Facebook, I hope you’ll join the Daughters of the Bride discussion group: Facebook.com/groups/daughtersofthebride. No spoilers will be posted until after August 8 to give everyone time to finish reading the book. I’ll join the group from August 8-14, so you can chat personally with me about the story. Click the link above and join now!
Click here to read an excerpt & get a coupon for $2.00 OFF!
Congratulations to the following readers, who each won a canvas tote bag signed by me and Robyn Carr! The tote bags—with a surprise book inside—have been mailed to the addresses provided on the entry form.
This recipe is a surprising mix of flavors, and I just love it. It tastes like summer in a bowl!
3 ears sweet corn
½ cup fresh blueberries
2 cups diced fresh veggies (carrots, cucumbers, red onion, red bell pepper, sugar snap peas)
½ cup cheddar cheese, in ¼-inch chunks
2 T fresh cilantro
½ jalapeno, seeded and finely chopped
4 cups cooked pasta
1 cup mayo
1 Tbsp lime juice
1 Tbsp olive oil
2 tsp honey
¼ tsp ground cumin
While the pasta is cooking, boil the corn for 5-7 minutes until crisp-tender, then drain and rinse with cool water. Wait until the corn is cool enough that it won’t melt the cheese. Cut the kernels from the cobs and toss with all remaining ingredients. Whisk together the dressing ingredients and add to the pasta mixture. Fold in gently. Refrigerate for an hour or longer to blend the flavors. Delicious!