Welcome to the May edition of the
Delancey Stewart monthly newsletter!
Okay… it’s the first edition, really.
But you have to start somewhere! And May is a great month to begin.
Each month I’ll bring you four fun things — things to read, to win, to talk about or to learn.
1. My New Look
Look up top! I have a new logo designed by the talented and sweet Nasha Lama — I love it!
2. My New Book and a Special Offer for Early Readers
This is a release month, so there’s lots going on around my newest book, WITHOUT WORDS, coming out May 22nd. If you haven’t added it on Goodreads, you can do it now, and I’ve got a really amazing fun giveaway for loyal readers.
If you order WITHOUT WORDS any time between now and May 30, I’ll send you a prequel story featuring two of the most popular characters in the book–Rob DeRosa and his dog, Sampson. It’s a different kind of love story, but no less emotional than the novel itself and it sets up the story perfectly. Just submit your proof of pre-order or purchase here on or before June 1!
3. Out in the Yard
Summer’s almost here, and at my house that means lots of time spent outdoors tending the yard and garden (whether we like it or not!) The good news is that I do like it (mostly) and I get a crazy little kick when things I’ve planted grow and bloom.
So far, my roses and hostas are going nuts, and my hydrangeas are leafing out. My goal in life is seriously to have huge beautiful hydrangeas going nuts by the front door. Sadly, I’ve been utterly useless in the art of hydrangea growing. But it is a new year! And things look good so far! I’m also about to put in all the tomatoes… I used to grow all kinds of things, but after being nearly buried under squash that my family wouldn’t eat, I decided to stick to tomatoes and basil. Which sometimes results in a lot of tomatoes, but luckily, I have a great tomato salad recipe I love!
Tomato, Red Onion and White Bean Summer Salad
2 cups cut up grape, cherry, or big tomatoes
1/2 red onion, diced
1 can of white cannelini or Great Northern beans, drained
2 T Olive oil
2 T red wine vinegar
salt and pepper to taste, along with herbs of your choice
Mix it all together in a pretty bowl and let it sit — mix up well once again before serving!
4. Leaving the Guard (I couldn’t resist the rhyme….sorry)
The hubs retired from the USMC this week after 21 years of service. It was a big deal for him, and for my family.
Here are a couple pictures — one of the hubs when we first met (so hot!) and one from the retirement party…
And now he’s planning on spending a month hanging around the house…promising not to get in the way. 🙂 This means he’ll likely have more free time during which to comment on my attire. (If you haven’t read the hubs’s awesome commentary on my daily attire, check it out below…)