COTT: Until the Harvest by Sarah Loudin Thomas
This follow-up story will delight readers of Thomas’ previous
novel, but, it reads perfectly as a standalone as well.
– RT Book Reviews Top Pick – 4.5
stars
unmoored and feeling abandoned. Although Henry tries to find escape in bad
company, the only things that can tamp down his anger and grief are the
family farm, his fiddle, and sweet but unusual pre-teen Mayfair Hoffman.Unfortunately, Mayfair’s older sister, Margaret, with the freckles
and cute, turned-up nose, has the opposite effect. Worse, she’s his
grandmother’s housekeeper and helper, so she’s always around and ready to
push his buttons. At first he thinks she doesn’t care about his loss,
before beginning to understand she’s facing her own struggles. Mayfair’s
health and unique gift sit at the heart of those worries, and Henry and
Margaret soon find themselves relying on each other as both Henry’s future
and Mayfair’s life are put at risk.
Eating and telling stories are two of
my favorite things so it’s only natural that food turns up in my writing
over and over again. The second book in the Appalachian Blessings
series—Until the Harvest—opens with the hero, Henry Phillips, enjoying one
of his favorite dishes–venison steak. And a little later he partakes of . .
. fried squirrel.
Now, before you turn up your nose, understand
that in my growing up years we ate quite a bit of game including squirrel.
Plenty of folks still enjoy it. And my mother made the best squirrel gravy.
If you tried some on a biscuit, I bet you’d think so, too.
My
books aren’t about food, but food plays an important role in each one. Life
on the farm—in West Virginia or anywhere else—centers on raising and
harvesting food. Readers often comment that my books make them hungry, so
today I thought I’d share a couple of recipes with you. One for Emily
Phillips’ fried squirrel (courtesy of my mom, Nancy Loudin) and one for
Margaret Hoffman’s egg salad (courtesy of WV chef Dale Hawkins).
Hope you enjoy the book AND a good meal!
–I have enjoyed “getting to know” Sarah Loudin Thomas via social media and
eagerly look forward to reading both of her novels.
–I absolutely
loved Until The Harvest, by Sarah Loudin Thomas!
–I love Sarah Loudin
Thomas’s books! She is a favorite of mine!!
–Absolutely LOVED Until
the Harvest by Sarah Loudin Thomas. UTH has it all–life lessons, “get
real” God moments, and the sweet stirring of love–all set amidst the
beautiful backdrop of Appalachia country. No ten dollar words here–just
great storytelling at its absolute finest!
–Sarah Loudin Thomas, I
have loved both of your books! Keep ’em comin’!
–Sarah Loudin Thomas:
keep up the good work and allowing God to reach people through your
writing!
–Sarah Loudin Thomas is one of my favorite authors. I love
the way she tells a story! I can always feel what the characters are
feeling.
Fried Squirrel with Gravy
Makes 4 servings
2 large squirrels
1 cup flour
Salt and pepper
Oil or
lard for frying
Milk and water
Soak the cleaned squirrels
in a pan of water in the refrigerator for a couple of hours. Cut into
pieces, place in a large pot, and cover with water. Bring to a boil, reduce
heat, and simmer until the meat is tender, but not falling off the bones.
Drain. Season the meat with salt and pepper and roll in the flour. Heat oil
or lard to shimmering in a cast-iron skillet and add the pieces without
crowding. Fry until golden brown on both sides. Remove to drain on a brown
paper bag. Leave about two tablespoons of oil in the skillet and add two
tablespoons of the flour left over from dredging the squirrel. Stir the
flour until it’s lightly browned. Add milk and water alternately, stirring
constantly, until your gravy is as thick as you like it. Season to taste
with salt and pepper. Serve with hot biscuits.
Egg
Salad
8 eggs
½ cup mayonnaise
1 tsp. prepared
yellow mustard
¼ cup chopped green onion
¼ tsp. paprika
Salt
and pepper to taste
Place eggs in a saucepan and cover with
water. Bring water to a boil and immediately remove from heat. Cover and
let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,
cool. Peel and grate on a box grater. Place the eggs in a bowl and stir in
the mayonnaise, mustard, and green onion. Season with salt, pepper, and
paprika. Stir and serve.
About the author:
seventh generation to
live there. Her Christian fiction is set in West Virginia and celebrates
the people, the land, and the heritage of Appalachia. Her first novel,
Miracle in a Dry Season, released August 2014 through Bethany House and won
the 2015 Selah Award and an INSPY Award for debut fiction. Book #2, Until
the Harvest, released May 2015.
A graduate of Coastal Carolina
University in Conway, SC, Sarah once dreamed of being a marine scientist.
But her love for words won out and she has spent much of her career in
public relations and marketing. She currently oversees fundraising and
communications for a Christian children’s home in Black Mountain, NC.
Sarah and her husband Jim live in the mountains of Western North
Carolina with Thistle–the canine equivalent to a personal trainer pushing
them to hike, run, and play tug-o-war. Sarah is active in her local church
and enjoys cooking and–you guessed it–reading.
