"He has taken words from the sea"
The Poet in Winter
by Caroline Gill

"Beneath the haunting cry of soaring swans"
A Splash of Memories
by Caroline Gill

"An archipelago of broken words"
Dead Sea Alive
by Maja Trochimczyk

"We can have a better song come spring"
Winter Trees
by Louis McKee

"Into the wood"
Renewal
by Candace Turner

"When rivers freeze in their beds"
December, Moon of Sacrifice
by Christina Pacosz

"That ghostly mist"
Kamakura
by Kay Weeks

“It’s my duty to stand at the front of the line"
A Soldier's Christmas
by Michael Marks

Pushcart Prize 2009
and the nominees are ...

PRECIOUS LOVE
By: Karen Schwartz
Review by Ed Bennett

In this first full collection in nine years,
Alexie's poems and prose show his celebrated
passion and wit while also exploring new directions.
Novelist, storyteller and performer,
he won the National Book Award for his YA novel,
The Absolutely true story of a Part-Time Indian.
FACE
by Sherman Alexie

The latest from Quill and Parchment Press USA
and Wynterblue Publishing Canada Inc. and a
very proud addition to our in-print list, is
Precious Love
by Canadian poet Karen Schwartz

The first in a series of interviews with poets by poets.
An Interview With December Featured Poet Caroline Gill
by Kay Weeks

You and your guests will really be able to tell the difference between grain fed animals
and cream and eggs from grass fed cows and chickens
Royal Eggnog
from the kitchen of Sharmagne Leland-St. John

A rich and hearty winter warmer
Piñon Soup
from the kitchen of Sharmagne Leland-St. John

This traditional Christmas dinner menu is a true feast to the eyes and to the palate
Brandied Goose with Chestnut Stuffing
from the kitchen of Sharmagne Leland-St. John

I'm just wild about Saffron and who doesn't like roasted potatoes?
Roasted Saffron Potatoes
from the kitchen of Sharmagne Leland-St. John

Croutons made with this Italian Christmas bread add a wonderful compliment to any salad
Green Salad with Cranberry Vinaigrette and Panettone Croutons
from the kitchen of Sharmagne Leland-St. John

Can be tossed with a salad or used as a dipping sauce for leftover turkey sandwiches
Cranberry Vinagrette
from the kitchen of Sharmagne Leland-St. John