April Newsletter

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Stone of Love

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I can't drive 55 Birthday Bash.

Kerry's Kindred Spirits Facebook page will host a Birthday Bash for Kerry Blasidell's Birthday!


I’m thrilled to be a part of this event. On April 26th, I will share three posts promoting my book, Stone of Love, featuring a chance to win three Spring Fling Prize packages, including an ebook of Stone of Love.

Three posts = three winners!

Bookmark this bookish get-together and tell your friends:

Kerry's Kindred Spirits | Facebook

Calling all readers! Spring has sprung, and you’re all invited to N. N. Light’s Book Heaven Spring Break Bookapalooza. 23 books will be featured, and you'll have a chance to win a $25 Amazon gift card.


I’m thrilled to be a part of this event. My book, Stone of Love, will be featured on April 18th. I even talk about where I’d go on spring break if money were no object. You won’t want to miss it.


Bookmark this bookish get-together and tell your friends:


What's coming next?

STONE OF FEAR, Book 2 Stones of Iona Series, release date June 12, 2024

THISTLE IN THE MISLETOE, a bonus Christmas book to the series, is coming Holidays 2024.

STONE OF LUST, Book 3 Stones of Iona Series, is coming in early 2025

Gaelic Words

Good Morning

Madainn mhath (mateen va)

Spring (as in the season) earrach (jaRəx)

Good day (to you), hello! latha brèagha a tha ann!

Shortbread Origin

Ever since my June '23 trip to Scotland, I've been addicted to shortbread. Well, it began earlier than that when my grandmother snuck shortbread cookies to me at summer camp when we were only permitted one sweet a day due to mountain bears. But that's another story!

The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.” Over time, butter replaced the yeast, and biscuit bread evolved into shortbread. The term “short” refers to the crumbly texture of the large quantity of butter. Butter was a luxury item, so shortbread was enjoyed only on special occasions and by the nobles and royals.

The more refined version of shortbread as we know it today is attributed to Scotland, particularly Mary, Queen of Scots, in the 16th century. She was particularly fond of what was known as Petticoat Tails, which was a thin shortbread baked in a large circle and cut into triangular segments. In her day, shortbread was commonly flavored with caraway seeds, which had been the rage in British baking for centuries. In fact, the earliest published shortbread recipes from the 18th century were more elaborate than the standard shortbread today: They were baked with candied citrus peels and garnished with caraway comfits.

Traditionally, Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, individual round biscuits, or one large circle and cut into triangles. But you can cut it into any shape you like and also use cookie stamps. 

Tartan Day

April 6th

From its origin in North America, Tartan Day has grown to be celebrated worldwide, from Australia and New Zealand to Argentina.  

In some locations, including the US and Canada, Tartan Day is marked on April 6th. This date coincides with the signing of the Declaration of Arbroath – Scotland's own Declaration of Independence – which took place in 1320.  

In Australia and New Zealand, Scottish heritage is marked with International Tartan Day on July 1st, which celebrates the repeal of an Act of Parliament that banned the wearing of tartan.  Fast-forward to today and these global celebrations prove that Scotland is now, more than ever, on the world stage. Our generosity of spirit, progressive mindset, and innovative streak are the beating heart of a small nation with a huge global ambition. 

Tartan Day highlights North America's important business and trade connections with Scotland. When you source from Scotland, you are trading with a country doing smart things with data, digital, and technology – developing intelligent, low-carbon, sustainable solutions to help improve people’s lives and protect the planet.

World-leading innovation, talent, a supportive business environment, and enviable quality of life make Scotland the perfect place to grow your business. Scottish companies pride themselves on their unique skills of craftsmanship and design. Heritage, quality and provenance, innovation, sustainability, and world-leading design. Scotland delivers on every level.

Traditional Scottish Shortbread

Note: Caster Sugar makes the shortbread better. It's super easy to make your own: Just put granulated sugar in a blender or coffee/spice grinder and pulse until it’s very fine.


  • 2 cups (240 grams) all-purpose flour
  • 2 sticks (230 grams) of quality unsalted butter, cubed and softened at room temperature (the better the butter, the better the shortbread)
  • 1/2 cup (120 grams) caster sugar, or "baker's sugar" in the U.S. (if you can't find any, simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
  • 1/2 teaspoon salt

Optional Add-Ins:


  • Preheat the oven to 350 degrees F. Butter an 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the short bread into triangles.

  • Place the caster sugar, flour, salt, and butter in a food processor and pulse until combined. It should look like coarse breadcrumbs but be soft and pliable and come together in dough when you press it together between your fingers. If it's too dry and crumbly, it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)
  • Pour the mixture into the greased baking pan. Use your fingers and hands to press down the mixture firmly. Note: If the mixture is too dry to work with, including pricking with a fork (see below), it was not pulsed long enough in the food processor.
  • Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like to run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced as they tend to close during baking.
  • Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.
  • Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improve over time.  

Whiskey Smash


  • 2 oz of whiskey
  • Half a lemon, cut into pieces
  • 4 fresh mint leaves
  • 1/2 oz of simple syrup
  • Mint sprig for garnish


  1. In a shaker, muddle the lemon pieces and mint leaves with sugar.
  2. Add whiskey and fill the shaker with ice.
  3. Shake it well until it’s very cold.
  4. Strain into a glass filled with ice.
  5. Garnish with a mint sprig.

Pro Tips

  • Use fresh mint for the best taste.
  • Muddle gently to release flavors, don’t mash too hard.
  • Adjust sugar to your liking.
  • Experiment with different whiskey types for new flavors.

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