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Hello Reader,

The Weekly Friday Finds for February 23, 2024 are here with lots of fun items.

This week's post shares a little personal news and a lot of book, food, and craft recommendations. There is something in there for everyone. Even if it's just the trivia contest.

The delightful Eve won the January Trivia Contest. She's been notified and should receive her gift in just a few days.

I'm trying to catch up after my long vacation, and let me tell you...it's slow going.

As always, if you have suggestions or recommendations of anything from recipes, books, authors, crafts to blog requests, hit reply to this email or leave a comment on the POST.

Now let's get to your email newsletter exclusives!

For today's bookish news, I'm talking about StoryOrigin. Several of the authors I work with have been utilizing StoryOrigin's groupings of like-genre books in Free giveaways. I recently recommended one featuring Mark Engels and Wintery Fantasy tales, including his Forest Exiles Saga. You still have until February 28 to take advantage of that. Today's features Fantasy & Paranormal novels and includes Daugment from August Niehaus​

If you haven't checked it out, here's your chance to get all the free books you can read. If you get a free book, I strongly suggest leaving a review somewhere...GoodReads, Amazon, or your favorite book site. Most of the time you don't even have to have bought it there. Smashwords is the only exception I can think of.

Happy National Banana Bread Day!

Banana Bread French Toast

For an out-of-this-world delicious breakfast idea, make banana bread French toast! Using half of the baked loaf, this recipe is ideal when you don’t want the banana bread to go to waste, or you want to knock the socks off those at your breakfast or brunch table—it will undoubtedly do the trick!

Cut half of the baked banana bread into 8 slices; set aside. In a shallow bowl, beat 2 eggs, 1/2 cup of milk, 2 teaspoons granulated sugar, 1/8 teaspoon vanilla and a dash of salt. Heat griddle or skillet to medium-high. Brush lightly with vegetable oil. Using tongs, dip one piece of banana bread into the egg mixture to coat; turn over and coat the other side. Gently shake off any excess egg mixture. Immediately place on a hot griddle. Continue with the remaining slices of banana bread and egg mixture. Cook for about 2 minutes on each side until golden brown on the bottom. Serve with pancake syrup or sprinkle with powdered sugar. Top with slices of fresh banana, if desired.

Did you know Pillsbury makes ready-to-use banana bread batter? I didn't until today. Check it out in the refrigerated section at your local store.

That's it for today. I hope to be back to regular postings and newsletters from now on. Wish me luck...and please share any tidbits you might have.

Until next time.

Love & Peace

Gina