It’s time to launch the On Top Of The World 50 Book Club Challenge! As a playwright I’ve always relished the joy fans and I have shared meeting after performances. I would love to share that same enjoyment with bookclubs who read my new novel On Top Of The World, and I am challenging myself to meet with 50 bookclubs via Skype. The paperback of On Top Of The World comes out October 20, 2016. Can your book club be one of the clubs to share in this great experience and help me reach my new goal?
Virtual book clubs meetings are a wonderful way for us to connect.
For those familiar with Skype, all you need is a computer or smartTV and a high-speed connection to have me join your book club meeting.
Simply email me at: firstname.lastname@example.org with “Book Club” in the subject line to arrange a time for me to join your club. It’s that simple.
I’ll be happy to join your club via Skype. Learn how to use Skype here it’s really easy.
For reading group guides please click below. And for delicious food to eat while hosting your book club see the great food inspired by the book below!
View the On Top Of The World Discussion Guide Online
Eat, Drink and Be Merry-Bringing your Book Club Party To Life
1. The Meal — Peach Pot Pie — The Secret Recipe to Grandma Candy’s Mouthwatering Peach Pot Pie
Your book club can enjoy a delicious dessert while laughing, debating and chatting about On Top Of The World. The recipe below is modified from the GOOD HOUSEKEEPING PEACH POT PIE RECIPE with Grandma Candy’s secret ingredients added in bold. Find it HERE
- 1 1/4 cup(s) Brown sugar
- 1/2 cup(s) cornstarch
- 1/4 teaspoon(s) salt
- 5 pound(s) (about 12 medium) ripe peaches, peeled, pitted, and sliced 1/2 inch thick
- 1 ripe nectarine peeled, pitted and and sliced 1/2 inch thick
- 2 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) butter or margarine, cut up
- 1 tablespoon vanilla extract
- 2 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/4 cup(s) (plus 1 additional tablespoon per recipe) sugar
- 4 tablespoon(s) butter or margarine, cut up
- 1 large egg, beaten
- 2/3 cup(s) (plus 2 additional tablespoons per recipe) heavy whipping cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
Prepare Peach Filling: In large bowl, combine sugar, cornstarch, and salt. Add peaches and lemon juice; toss to coat well. Spoon peach mixture into 13-inch by 9-inch glass baking dish and dot with butter; set aside.
Preheat oven to 400 degrees F.
Prepare Biscuit Crust: In medium bowl, with fork, stir together flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With fork, stir in egg and 2/3 cup cream until evenly moistened.
With hand, gently knead mixture in bowl just until dough comes together. Divide dough into 12 pieces; flatten each to about 1/2-inch thickness and arrange on top of peach mixture. (It is not necessary to completely cover top; as dough bakes, it will spread.) Brush dough with remaining 2 tablespoons cream, and sprinkle with remaining 1 tablespoon sugar.
Place sheet of foil under baking dish; crimp foil edges to form a rim to catch any drips during baking. Bake potpie 1 hour and 15 minutes or until peaches are tender when pierced with knife, filling is bubbly, and crust is golden. To prevent overbrowning, cover pie loosely with a tent of foil halfway through baking time. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.