WHAT'S THE STORY ABOUT?

Here's the official back-cover blurb:

Olympic silver medalist Kalista Brooks has built a successful life in California, complete with a thriving sports technology company and a handsome fiancé. But when her father’s heart condition takes a critical turn, she rushes home to Atlanta. There, her father makes a surprising request: to relive favorite memories from all four seasons in just one month at their old farmhouse in the Blue Ridge Mountains.

With help from the community and her long-lost sidekick Calvin Calhoon, Kalista creates a tapestry of cherished moments—dogwoods in bloom, homemade blackberry jam, autumn bonfires, and a magical winter evening that will live forever in her heart. But as father and daughter share these precious weeks together, Kalista discovers that time has a way of revealing what matters most. In the shadow of the Blue Ridge Mountains where she grew up, she learns that sometimes the sweetest seasons of life come when we least expect them.

Writing THE LAST FATHER-DAUGHTER DANCE was pure joy. The story is dedicated to my dad, who passed away in 2023, so it's particularly special to share it with you during the holiday season. I hope it will fill your heart with laughter and love, and your mind with memories of your own special people, places, and times.

Wishing you peace, love, and good books!

Lisa

PS: Here's a little something sweet as a bonus. A neighbor brought this easy-to-make candy to a gathering last summer, and I had to ask for the recipe. It's a new family favorite!

Saltine Toffee

1 sleeve of saltine crackers

1 cup brown sugar

1 cup salted butter (2 sticks)

1 bag chocolate chips (milk chocolate or dark, or mix the two)

Almond slices or chopped pecans or both

Instructions:

Preheat oven to 400 degrees

Line a cookie sheet with baking (parchment) paper, then arrange the saltines in a single layer, salted side up, on the paper.

Melt the butter in a sauce pan, add the brown sugar, stir together. Heat until the mixture comes to a rolling boil, then boil for three minutes.

Pour the hot mixture over the saltines and spread in an even layer until all the crackers are covered.

Place the cookie sheet in the oven at 400 degrees and cook for five minutes.

Remove the tray from the oven, sprinkle chocolate chips on top and put the tray back in oven for a minute or two to melt the chocolate, then spread the melted chocolate in an even layer and sprinkle the almonds or pecans on top.

Let the candy harden in a cool place or the refrigerator for an hour, then cut or break into pieces.

Enjoy! The recipe makes a large batch, and it's so, so good!

Find more at LisaWingate.com