GeoffreyP

I tend to wait until serial stories are completed before reading them. After reading the Christmas story just before coming down with bronchial pneumonia 5 days ago, I wasn’t able to read anything. Your work left such an outstandingly good impression that this is what I turned to while out of bed for food and some more vertical time. Others have already said much of what I would… I can’t think of appropriate superlatives to add. I agree with others, who post here and make comments regularly: please do try to give us all intermittent glimpses of their lives as they progress. this sweet, heartwarming story is what I needed today. I can’t thank you enough for it. I wish there were more real billionaires like Eric, unlike those seeming to control the US government just now… Wishing you all the best… and may the ink in your pen never run dry 🖖🏻

Thanks for a short wild ride of a tale. You’ve become one of my favorite authors! I particularly love your tales in the world of Pern, and sincerely hope more are on the way.

I’m really enjoying this series of mostly sweet little tales. The recipe mentions yeast but there’s no mention of it in the list of ingredients. Please correct that? I rarely bake with wheat since going gluten free a dozen or so years ago, but this sounds like something I’d create for neighbors who rarely eat breads nor sweets, but who’d appreciate it as a Holiday treat. I’ve been wishing I had more talent as a writer... in part to pass on a family recipe if/when I locate it again. As a child my parents made my great grandmother’s “French Christmas Cake “ in small tube or loaf cake pans which were given as gifts to favored family friends. I’m uncertain I still have the recipe but if it can be located, at some point I’ll pass it on... it had something like a pound of currants (preferably white ones), a whole bottle of lemon extract, and a lot of nuts. Being a Southern family we always used pecans. Texture was like a pound cake, before it was wrapped in cheesecloth soaked with whiskey (probably Bourbon). Best baked at least 1-2 weeks ahead and aged in a cake box or wrapped in foil, it helped make those childhood Christmas seasons a very special time for all of us, Mom also called it ‘Lemon Nut-loaf’ but it was Dad’s grandmother’s favorite Holiday baked treat... and she was the very best baker I’ve ever known. with sincere gratitude to those who create this site and especially the writers who have created so many magical tales and wondrous adventures in this world ... and many richly-imagined others. my warmest regards to each and every one of you, ”May you experience the Richest Blessings Life has to offer.” GP