November, and here on South Bass Island, the tourists have all gone home and boats aren’t plying the waters between the island and the Ohio mainland four miles to the south. It’s peaceful and quiet, the perfect time of year to stand back and take stock.
I arrived on South Bass a little less than a year ago and I’ve just finished my first season as owner of Bea & Bees, the island’s premier bed and breakfast. Am I glad I came out here to the middle of nowhere? You bet, especially since the move got me out of a high-pressure job in New York, away from a creepy stalker, and into the midst of . . .
Well, what I’ve gotten myself into could fill a book. In fact, so far it’s filled three. I’ve met a guy, Levi Kozlov, who might be the guy only I’m not ready for a relationship and the kind of commitment–and truth telling–it involves. I’ve become involved in island life and island drama and yes, island melodrama and I’ve solved four murders. I’ve also met three women who I thought were going to be the bane of my island existence and have, instead, turned into friends. Chandra, Luella, Kate and I are the League of Literary Ladies and each month we read a classic novel. Sure, once in a while we still squabble and have our differences. That is, after all, why we all got hauled into court in the first place and why the wise island magistrate sentenced us to be a book discussion group.
It’s been a busy year and yes, it is time to stand back, take stock–and to be thankful. I’m thankful for my successful business, for this time to get my life in order and especially for my friends. This year, I’ll be celebrating my first Thanksgiving on the island and I’m planning to make it extra special by making the cranberry sauce recipe we’ve used in my family for years. It’s easy and you can make it days ahead of the holiday–if you can keep yourself from eating it before the turkey’s on the table!
1 bag of fresh cranberries
1 cup sugar
1cup Port wine
Put all ingredients in a saucepan and heat until the cranberries pop. Cool and enjoy!