Welcome to Day 6 of Harriet Hodgson’s new book tour. You’ll love this!
GIVEAWAY: (2) $5 Amazon gift cards
Author Bio:
Harriet Hodgson has been making books since she was eight years old. In her 43-year career as a freelancer, she has written 44 books and thousands of print/internet articles. Major publishers, such as Warner Books, John Wiley & Sons, and Hazelden, have published her work. Harriet loves writing so much she writes in her sleep.
Social Media Link:
Purchase Links:
Link to Book Trailer:
Book Blurb:
Becoming the grandmother of twins changed Harriet Hodgson and altered her life course. According to Hodgson, we live in a fast-paced, complex time, a time when too many grandchildren are victims of bullying, Internet scams, and sexual abuse. Hodgson believes that grandmothers are needed today more than any other time in history.
“Grandmas can’t be passive,” she declares. “Every grandma has the power to protect and guide her grandchildren and needs to tap this power.”
This narrative weaves Hodgson’s personal story with research findings. It’s packed with ideas for helping grandchildren. Hodgson’s age, child development degree, life experience, teaching experience, witness to history, and extensive research converge to make this an inspiring read. Working individually and together, grandmas are changing the world.
“The Grandma Force is about the power of love and the power of one,” Hodgson says. “One-by-one, grandmas are standing up for grandchildren and creating a hopeful future for them.”
And a little surprise goody from Harriet for your visit:
BLT Chopped Salad with Blue Cheese Crumbles
Ingredients
1 cup cooked wheat pasta (small)
1 2.8 ounce package precooked real bacon pieces
3 large Roma tomatoes, chopped
1 small bunch green onions and tops, chopped
1/3 cup crumbled blue cheese
2 cups iceberg lettuce, chopped
Dressing
2 tablespoons extra light olive oil
2 tablespoons rice wine vinegar
½ teaspoon Country Dijon mustard
½ teaspoon salt (may be omitted)
Freshly ground black pepper to taste
Method
- Prepare salad ingredients, put in separate bags, and refrigerate.
- Make salad dressing and set aside.
- A few minutes before serving, combine ingredients in salad bowl, add dressing, and toss gently. Makes 6 generous servings.
Thank you for your visit, and please don’t forget to post a comment to be eligible for one of the door prizes. Please check out Harriet’s book today. You can read a free preview on Amazon by clicking the link above.
To follow along with the rest of the tour, please visit the author’s tour page on the 4WillsPublishing site. If you’d like to book your own blog tour and have your book promoted in similar grand fashion, please click HERE. Thanks for supporting this author and her work!
I, too, am a tree hugger, Harriet! I love your art and am happy to hear it is being displayed in an art gallery. Thanks for hosting today, Karl! 🙂
Thank you for your thank you Yvette! You are such an active RRBC and RWISA member. Grateful to be in your company.
This recipe sounds delicious! Harriet is such an amazing lady and inspiration. Thanks for sharing, Karl!
Thanks Jan. You have to like bleu cheese to make this recipe.
That salad tastes good Harriet. Hmmmm Good!
The salad goes with almost any entre and can be a meal in itself.
Glad you like it Shirley.
Thank you to everyone who stopped by for Day 6 of Harriet’s awesome blog tour.
Thanks for your support Karl. I really appreciate it.
Hi Lady Harriet, Hi Karl,
Sorry I’m late.
Lady Harriet, I like that recipe. It sounds like something I can do, and I will definitely try it.
Thank you, Karl, for hosting Lady Harriet.
Wishing you both a lovely week.
Shalom aleichem
I think you will enjoy the salad Pat. Like any recipe, you can adjust it by adding more or less of an ingredient. You can’t adjust the dressing however.
Hi, Harriet! Hi, Karl! That recipe sounds delicious and I’m eager to try it. What a nice surprise to find it here. Thanks, Harriet. Karl, thanks for hosting Harriet! Be blessed, because you are blessings!
Thanks for visiting Patty. You are a blessing too.
I too, am going to try this recipe, Harriet! Thanks for sharing!
Karl, thanks for hosting!