Lately I’ve realized that writing a book is actually the easiest part of producing one. Making additions, improvements and corrections goes fairly quickly also. Even finding a publisher was not the most difficult part for us … though I think we were lucky.

The hard part is waiting. I know I’ve complained about this waiting to family and friends and in this blog spot. And I attribute a bit of the impatience to age. When you get to be 85, you are inclined to think differently about time passing. It hits you that your time on earth is getting short, and you may not live long enough to accomplish what you want. My children hate for me to talk this way, but it’s a reality most people my age live with daily.

But if you’re lucky enough to get published, the wait is over suddenly. This can be a glorious feeling, especially as you hit milestones such as seeing your book’s print version posted on Amazon and Barnes and Noble. Here is it before you – your dreams turning into reality. Soon, you’ll be able to hold your own book in your hands, and you know that makes everything and all the waiting worthwhile. You have become an “author,” and your book is no longer a secret place within you where your stories reside, but rather a place for those stories to live and grow. The book is published, and you find yourself in a whirlwind of things to do to promote your endeavor. Your thoughts go round and round, trying to come up with creative new ways to get the word out, and suddenly it seems there isn’t enough time to get everything done.

I welcome this round and round whirlwind feeling, so I thought I’d celebrate it by giving out one of my favorite holiday recipes: Rye Rounds. I said I wouldn’t be using this blog as a place to post recipes, but readers, you’ve responded that you like them! And recipes like this one become part of your life when your family so adores them. On Christmas Eve, my family spends the holiday by having hors d’euvres for our meal.  I love this recipe because you can make it two or three weeks in advance and keep it in the freezer until you are ready to pop it in the oven. Men are especially fond of these tidbits.

Rye Rounds

1 loaf rye rounds

1 lb. hamburger

1 lb. sage-seasoned sausage

1 lb. Velvetta cheese, cut into small squares

1/2 teaspoon garlic salt

l/2 teaspoon oregano

Brown meats in skillet until no longer pink; drain excess fat, add cheese and cover.  Lower heat on burner.  Stir often until cheese is completely melted; add spices and stir again.

Put rye rounds on two cookie sheets lined with wax paper. Spoon meat mixture onto the rounds.  Put in freezer.  When frozen, take out and put in a bag until ready to use.