Greetings, Friends,

September and October have been filled with book activities for me. RETURN OF THE SONG was released in mid-September, and I’m so enjoying reading the reviews and hearing from readers who have already finished the book and are waiting for the sequel which will be released next spring. Reading the reviews has been extremely interesting, reminding me that readers perceive the story and hear the words through their own filters. Those interested in gardening commented on my garden imagery; musicians spoke to the musical imagery; those who have lost someone in their lives resonated with the grief theme; and those who grew up in the South enjoyed the mouth-watering descriptions of meals. No matter, I always enjoy hearing from readers. I learn from you.

Now, I turn my time to the release of SILENT DAYS, HOLY NIGHT – another tender Christmas novel to be released on October 30. I hope you will check it out on my website – www.phyllisclarknichols.com.  But before we completely miss fall festivals and Thanksgiving with talk of Christmas, let’s savor autumn for a bit.

Autumn is my favorite season of the year. I love the warm colors and the spicy smells. What’s not to like?  Especially after a long hot summer in South Texas.  I get the itch about mid-August to rumble through the plastic bins of fall decorations to see what I might do with them this year. Labor Day weekend is when I declare it Fall in our Nichols’ Nest.

The light summer linens are packed away, and the warm, rust colored spread and olive-green coverlet wrap the beds like they were gifts for having endured the heat of July and August. The summer-themed throw pillows are stowed away and exchanged for the autumn ones. I stock up on clove, nutmeg, cinnamon bark and orange essential oils so that I can keep the house smelling like “pumpkin something” even though the air conditioner and fans are still running.
                                     
My very favorite decoration is the pumpkin Bill hand carved for me. On one of our fall trips to Canada a few years ago, I was quite taken with this exquisite handblown glass pumpkin. Although it was a work of art, it was more than I wanted to spend, especially considering how fragile it was. I’ve seen how airport workers handle our bags. So, Bill surprised me a few weeks later with the one in the photo – hand-carved and stained and quite an amazing work of art.

I have a friend, Mary Russell, who loves autumn as I do, and she fills her home with everything pumpkin – not to mention the delicious morsels she prepares for her guests for her annual Halloween party – again, everything pumpkin.  Mary is the consummate host, and dining in her home, no matter the season is always an experience from the moment you step through the door to the end of the evening and the surprise bag her dinner guests were always given to take home.

I was delighted to hear from Mary this week. She was baking a pumpkin coffee cake and thought of me. After looking at the recipe, I begged her to allow me to share it with you. She was even kind enough to provide a phot of one of her tables.
                    
Pumpkin Coffee Cake
 
Streusel Topping – Make the streusel and set aside.
2 cups flour
1 cup sugar
2 teaspoons cinnamon
1 1/2 sticks butter, melted
Mix together (using a fork) in a bowl until crumbly and set aside.
 
Coffee Cake - Preheat the oven to 350 degrees.
3 cups flour
1 Tablespoon pumpkin pie spice (or use cloves, cinnamon, nutmeg and ginger to your taste)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ sticks butter, softened
2 cups sugar
3  large eggs
 1 Tablespoon vanilla extract
 1 (15) oz can pumpkin (not the filling)
 1/2 cup sour cream
 1 cup milk
 
·         Cream the butter, sugar and then add the eggs, pumpkin and vanilla extract.
·         Mix the dry ingredients and add alternately with the milk and sour cream.  (Starting and ending with flour).
·         Pour batter into a prepared 9 X 13 pan and top with the streusel topping and spread in an even layer.  Gently press the top of the cake with your hands.  
 
Bake in a 350-degree preheated oven for 45 -50 minutes. Test the center for doneness.
Good eating any time of day with coffee or a hot cup of tea and can be served warm or at room temperature.  It also freezes well if you need to bake ahead. 
 
 
We're planning to walk everyday so that weI don’t miss one leaf that changes color. I hope you’ll take a few extra-long walks just to enjoy the trees showing off before winter settles in. Take time to sit with a cup of tea and enjoy the late afternoon autumn light and cool breezes. And of course, I’d like to think that as you're having a slice of Mary’s Pumpkin Coffee Cake and sipping tea that you might just be reading RETURN OF THE SONG. I’d love to hear from you.

Blessings,
Phyllis