Southern Deviled Egg #Recipe—Just in Time for #Easter



6 eggs



Salt & Pepper


1. Boil eggs in with with a dash of salt 15-20 minutes.

2. Let eggs cool. Crack and peel eggs.

3. Slice eggs in half lengthwise.

4. Scoop out yolk onto plate and mash with a fork till lumps are out and yolks are blended.

5. Add salt and pepper to taste. Add mayo (1/3 cup???) I add till it “looks right”.

6. Add mustard ( 1 Tbsp????) You know what I’m going to say here, right? This is how I was taught to cook by the best Southern cooks I know.

Until reaching desired color and texture.

7. Spoon into egg whites.

Yield: 12 eggs


Southerners eat this at all social gatherings year-round. It’s about as de rigueur as sweet tea.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit


Rice Krispy Treat #Recipe

Ian’s little boy comfort food at the funeral wake of his beloved father. Prepared and made for him by the kindhearted Hilary Munro.ricekrispies

Basic recipe—

  • 3 tablespoons butter
  • 1 package (10 oz.)  miniature marshmallows
  • 6 cups rice krispy cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

The sky’s the limit on yearlong rice krispy treat creativity—Enjoy.

rice2 rice3





For more recipes and photos from Vines of Entanglement, visit

Why I Write Native American and Southern Fiction

I’m often asked why I write Southern and/or Native American fiction.

The truthful answer is—I don’t know. I’ve just always (we’re talking my earliest memories as a preschooler) had this interest in Native American cultures.

Perhaps it began with the arrowhead collection my tobacco farming grandfather amassed from plowing the fields in Eastern NC. Or, that unfortunate incident at Tweetsie Railroad (a Wild West NC mountain amusement park) that involved a train robbery and Indian attack on my highly impressionable mind when I was three year’s old. But that’s a story for another day.

I’m lucky to live in North Carolina because North Carolina is home to the largest population of Native Americans east of the Mississippi. I’ve known various members of the Cherokee, Lumbee, Haliwa-Saponi and Coharie tribes throughout my life—childhood, teen years, college and as an adult in professional and personal capacities. I’ve always been fascinated by their culture. Admired their persistence and perserverance against overwhelming odds to survive and thrive. Television has reduced Americans to a mind-numbing blandness. Southerners—and Native Americans—do not fit into that cookie cutter mold. And I love that. We are unique and proud of it.

So when my in-laws retired to Colorado, not far from the Four Corners region, guess where I wanted to go? Yep. The Navajo Reservation; the Ute History Museum, etc . . . You get the picture. And yes, my family (read teenaged children) make fun of me early and often.

Here is a map of the North Carolina tribes—future story ideas? Well, you never know . . .



For more photos from Vines of Entanglement and on the Lumbee, visit

Southern Iced Peach Tea #Recipe from #VinesofEntanglement


One of my favorite iced peach tea brands

peach tea1

I like this brand, too.







Laura Mabry’s simply perfect refreshment for hot Southern afternoons.

Brew 6 tea bags in coffeemaker or pot. Pour into gallon pitcher with 1 cup of sugar or to taste. It is important to pour the peach tea into the pitcher with sugar while the tea is still-hot. This is the secret to perfect Southern sweet tea every time.

Fill your pitcher or glass with ice. Garnish with peach slices. Enjoy.

For more recipes and photos from Vines of Entanglement, visit

Fragrances from #VinesofEntanglement

frag5Of course, the primary fragrance, which holds such bittersweet memories for both Laura and Jon in Vines of Entanglement, is honeysuckle. And Jon also enjoys the strawberry fragrance of Laura’s hair.frag1

Here are a few of my favorite honeysuckle- and strawberry-inspired products.


Nothing says summer like strawberries.


Reminds me of my own youth.








I utilized this product as inspiration during the writing of Vines of Entanglement.

For more photos from Vines of Entanglement, visit

Lady Grey Tea and #VinesofEntanglement

It was always a tea party at Tapestries whenever the ladies gathered with their latest needlepoint projects.


My personal favorite brand of Lady Grey—ever since I first went to Europe in high school


Laura’s violet-studded tea set perfect for tea parties at Tapestries Needleworks



What’s your favorite kind of tea? Favorite brand?

Do you have a special tea cup that creates a special moment for tea time?



For more photos from Vines of Entanglement, visit


Southern Coleslaw #Recipe from #VinesofEntanglement

A personal favorite of people in my real world. Mine will be decidedly yellower than most coleslaw.coleslaw It’s an Eastern NC thing.

In the Carolinas, we put mustard coleslaw out as a side dish, but also put it on bbq sandwiches and hot dogs.

Here’s my recipe—The measurements for mustard and mayo are approximate. I’m one of those add-till-it-looks-right Southern cooks.


  • 1 small green cabbage
  • 1 large carrot, peeled
  • 4 tablespoons yellow mustard
  • 1/4 cup mayo (Southerners prefer Duke’s or Hellmann’s)
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon celery seeds


1. I used to grate and chop everything from scratch. Now . . . ain’t nobody got time for that. So I buy the pre-grated coleslaw mix at the grocery store.

Here’s what you do if you’re a purist or have a lot more time on your hands than I do—
Remove outer leaves from cabbage. Quarter cabbage and cut away the inner stalk. Chop cabbage using a knife, food processor or large grater. Place in a large mixing bowl. Grate carrot into the cabbage.

2. Mix remaining ingredients in a small bowl.

3. Let stand 15 minutes and stir again. Taste and add more sugar and salt if needed. Refrigerate. Best used within 2 days.


For more recipes and photos from Vines of Entanglement, visit

My Grandmother’s Southern Mayo Biscuit #Recipe from #VinesofEntanglement


2 cups self-rising flour

1 cup milk

6 Tbsp. mayo of choice

(In the South, people prefer Duke’s or Hellmann’s)


1. Preheat oven to 400 degrees.

2. Stir ingredients together and form dough ball.

3. Roll out dough and cut out with biscuit cutter. You can also forego cutting out and just make drop biscuits.

4. Bake on greased baking tray 12 minutes or till golden brown. Makes 1 dozen.

Easy as can be. Enjoy.

For more recipes and photos from Vines of Entanglement, visit

Marvelous Grace—a 5 Minute #Video

So thankful for a grace that is greater than my sin—



This song became my inspiration and provided the spiritual character theme for Laura, the main character of Vines of Entanglement.

God’s blessings and peace to you as you meditate on the gospel truths of this old hymn.

For more photos from Vines of Entanglement, visit