Happy Thanksgiving!
“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” ~Marcel Proust
We are very grateful for our friends, family, followers, and customers; you do make us happy. To show our gratitude, we would like to offer you a special Black Friday/Small Business Saturday discount this week. More details later in the newsletter.
As we mentioned in our last newsletter, we are happy to welcome Helena Crevel as our in-house illustrator. Helena’s portfolio is now live on our website. Read more about Helena and see her portfolio here, https://mermaidcoveproductions.com/helena-crevel-illustrator.
Did you know that the first book in The Hawk and the Hummingbird® series, The Hurricane, has been translated into French? And we are currently working on translating the second book, The Clock, into French and it should be available by the end of the year. Our French translator, Gipsy Paladini, who lives in France, has done an excellent job on our books and we hope to continue to work with her for the remaining series. Gipsy is a writer of both French children’s books and adult fiction, a translator, and French language teacher. Catch up with Gipsy on Instagram @oh_la_frenchie or on her web site here, Gipsy Paladini
Our creative studio has been very busy the last few weeks creating and printing note cards and photographic prints featuring Scott’s photographs. The new note cards are blank inside so you can personalize them as you wish. We’ll have these new items available on our website within the next few days.
As we prepare for the holiday season, we thought we would share a recipe from the forthcoming Gwynn’s Island Cookbook. Our recipe for Peanut Butter Cocoa Fudge is a simple recipe and would be perfect for your holiday gathering. This fudge was a favorite with our children.
Peanut Butter Cocoa Fudge
1 cup plus 3 tablespoons chunky peanut butter
1 cup butter, cut into cubes
3-1/2 cups confectioner’s sugar
3 tablespoons cocoa
1 tablespoon vanilla extract
In a saucepan combine peanut butter and butter. Heat and stir over medium heat until butter melts and they are blended. Remove from the heat. Stir in the confectioner’s sugar, cocoa, and vanilla. Spread into a buttered 8-inch square pan. Freeze for 30 minutes. Cut into squares. Store at room temperature
As always, remember: True life mermaids (or mermen) believe in themselves, they embrace their creativity and live life to the fullest.
Updates from the writer’s desk…
December is shaping up to be very busy! I have books and prints for sale at the Holiday Shop at the Rappahannock Art League (RAL) in Kilmarnock, VA which begins this Friday, November 28th and runs through December 28th. I will also have two of my framed prints in the Photography Exhibit at the RAL which runs from December 3rd through the 28th. On December 7th I will be doing a book signing at the Mathews County Visitor’s Center. Hope to see you there!
As with everything, I am very humbled by the show of love and support this year both with my books and photography. I have much to be thankful for and I thank you for your encouragement. I hope that this year you get to spend some wonderful time with friends and family on Thanksgiving and the upcoming holidays. Thanks again and I hope to see you soon.
Stay in touch with Scott and keep up with his exhibits and book signings here, https://www.jsclawson.com/
