Image by Weelunk.com photographers Thanks so much to those of you who have already read the first chapter of Suspended Aggravation -- my new novel done in a Wheeling, West Virginia-centric way. But, if you missed it, it is live on Weelunk.com magazine and it's FREE! In this week's release of chapter 1, I hope… Continue reading In case you missed it — FREE LINK to new novel is live
Author: JOY journal
After a long career writing for local newspapers — and, on rare occasions, for publications such as The Washington Post — Nora is enjoying a second wind as an innkeeper. She still blogs and does writing projects of special interest. She lives in Appalachia with her husband and a dog named Finn, who is beside himself with joy when the family's daughters have college breaks.
FREE READ — Chapter 1 of “Suspended Aggravation” live today!
Suspended Aggravation -- my new novel done in a Wheeling, West Virginia-centric way -- is live today. In this week's release of chapter 1 (on Weelunk.com), I hope you'll "fall" for main characters Gabe and Allie. 🙂 Watch this site or NoraEdingerBooks on Facebook (scroll down on this page to see this) for a link… Continue reading FREE READ — Chapter 1 of “Suspended Aggravation” live today!
Curried cauli-potato soup
"Cauliflower is nothing but cabbage with a college education." Mark Twain If the winter cold or, worse, a winter cold has grabbed you by the throat and wrestled you to the ground, you might want to try this at home. 🙂 This one will have you smiling and breathing happily again in no time. I've… Continue reading Curried cauli-potato soup
The story behind the new book
This suspension bridge -- the oldest of such in the world -- is in the opening scene of my new book, "Suspended Aggravation." It will release one chapter at a time beginning Feb. 2. Watch for links on this site for a free weekly read. Hey, blog friends! In preparation for my new book's Feb.… Continue reading The story behind the new book
Iron-skillet, deep-dish pizza
"Ideas are like pizza dough, made to be tossed around." Anna Quindlen, American journalist and author There was a time when I all knew of deep-dish pizza was a "pie" my grandmother used to make. It was rich with sauce and cheese and had cornmeal in the crust. She baked it in a Pyrex pie… Continue reading Iron-skillet, deep-dish pizza
Nora Edinger -- JOY Journal 