Today we welcome guest poster, Donna B. Snow. Donna is sharing an excerpt from her newest book, Precious Embrace, along with a recipe for Wild Salmon Spinach Alfredo. Precious Embrace, the sequel to A Piece of Heaven, will be available June 20, 2014.
Laura Senton has found peace and happiness, knowing she’s right where she belongs, running her own kitchen at A Piece of Heaven, a Christian coffee house in
Being partners with her dear
friend, Trina, she has carved out a niche and counts her blessings daily for
being able to do something she loves doing. When the sins of her past are
brought to mind by the appearance of Sean Laylor, her teenage crush, Laura
tries to hide from Sean, as well as her own feelings. Pingree,
At first not recognizing Laura because she changed so much, Sean is at a loss as to why she tries to avoid him. He has no idea of what Laura went through years ago, or how she felt toward him, but he still feels a share of the guilt for her past once he learns some of the choices she made.
Both covet the memories of their time together, but sins of the past can be a tough hurdle to get over.
Excerpt of Precious Embrace
by Donna B. Snow
Laura set four salads onto the tray to fill the next order while she hummed along with the song. She loved this version. How amazing God’s grace really was. Not even a year since they opened the doors to A Piece of Heaven and already they were talking about expansion. Well, Jared was talking about expansion, probably because he would be doing the construction. But Trina, as usual, was dragging her feet. Getting that girl to commit to change was about as quick as tapping sap from a maple tree.
And Laura knew just how quick that was. After growing up in Vermont with forty maple trees to tap, she had learned patience when she was young, patience she had needed as she grew up.
Lise swept into the kitchen next and grabbed her dressings out of the fridge. “Can I have the bowl of chowder now, please? They want it with their salad.”
“How are you holding up tonight?” Laura asked as she ladled chowder into a bowl and turned to set it on the tray, placing a sprig of parsley on top and a crust of bread beside it.
Lise had only been with them for a few weeks and this was definitely a trial by fire.
“I’m OK,” she answered. “I’ve seen worse. The last place I worked was like this almost all the time, but I had to dodge grabbing hands while I delivered meals. That was the worst.” She laughed as she lifted the tray and headed for the door. “So, as long as I don’t have to worry about that part, I can handle busy, no sweat. Plus it’s not like this all the time, so—piece of cake.”
“No, silly. A Piece of Heaven,” she said and laughed.
Wild Salmon Spinach Alfredo
1 pound salmon lightly broiled
1 cup wild rice (2 cups cooked)
¼ cup Feta Cheese
1 cup raw baby spinach leaves (loosely packed)
10 black olives, sliced
1/2 cup alfredo sauce
Optional (¼ cup sesame sticks or slivered almonds)
Spread the cooked rice evenly on a glass pie dish
Layer the spinach leaves over the rice, sprinkle with sliced black olives and Feta, and cover lightly with alfredo sauce.
Microwave for one minute.
Remove from microwave and sprinkle with sesame sticks or almonds.
Set salmon portions over all and serve.
Donna B. Snow is a native New Englander and has lived there all her life (except for a year in northern California during her college days). She loves the change of seasons and the beauty each one brings and says there is no place else that will ever feel like home.
She's been married for 20 years and has one teenage daughter in college,and is an active member in her church. Donna sings and plays in the worship band, and writes not just stories, but her own music as well.