CAMP BSP Jan. 16- 17. This is Bonnet Springs Park’s first overnight camping program! This program is intended for families with school-age children. Activities include knot-tying and casting, community bonfire, fire safety, guided night insect viewing, and early bird fishing. This program requires advanced registration. bonnetspringspark.com FLORIDA’S CITRUS FESTIVAL Jan. 31, 11 a.m. - 8 p.m. in Downtown Winter Haven’s Central Park. Live music and entertainment, citrus food

GILEAD By Marilynne Robinson January doesn’t ask much of us. And “Gilead” is a good companion for the slower days at the start of the year, thoughtful, observant, and unhurried. Told as a letter from an aging minister to his young son, this novel moves at a gentle pace. The book lingers on grace, forgiveness, and finding holiness in ordinary days. PILGRIM AT TINKER CREEK By Annie Dillard Dillard won a Pulitzer Prize for this classic. It is her observations of a year of changi

A GUARDIAN AND A THIEF By Megha Majumdar One family secures climate-refugee visas to escape the devastation of a drought-ridden Kolkata. When their documents are stolen, the stories of the family and the thief heartrendingly unfold. This urgent story asks the impossible question: How much collateral damage is acceptable to protect someone you love? THE LONELINESS OF SONIA AND SUNNY By Kiran Desai A spellbinding story of two young people whose fates intersect and diverge acros

COQUITO 1 (13.5-ounce) can coconut milk 1 (13.5-ounce) can coconut cream 2 (12-ounce) cans evaporated milk 1 (14-ounce) can condensed milk 2 tablespoons of vanilla 1 1/2 cups white rum (Don Q is my go-to) cinnamon sticks (garnish) 1. Mix all ingredients (not garnish) in a blender or stir in a pitcher, and let sit in the fridge for a day. If you save it in a jar, just shake it up a few times to let the flavors blend. Store in the refrigerator. 2. When serving, garnish with a c

SPICY ITALIAN SAUSAGE STUFFING 8 cups (400 grams) store-bought seasoned stuffing bread cubes 1 stick (1/2 cup) unsalted butter 1 1/2 cups yellow onion (from 1 large onion) ,diced 1 cup celery (from 3 celery stalks) ,diced 4 garlic cloves, finely chopped 1 pound bulk medium spicy Italian sausage (i.e., sausage with the casings removed) 2 3/4 cups low-sodium chicken broth 1 large egg, beaten 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1/4 cup fresh par

SAUSAGE HASH BROWN BREAKFAST CASSEROLE 2 pounds hot breakfast sausage 1 (32-ounce) bag frozen shredded hash browns 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 cups shredded cheddar cheese 8 eggs 2 cups milk 1. Preheat oven to 350 F. Lightly spray a 9-by-13-inch pan with cooking spray. 2. In a large skillet, cook sausage until no longer pink. Drain fat and set sausage aside. 3. Add hash browns to the skillet and cook until lightly