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Mary's Tavern

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Friday Feast | 'Tis Christmas in July!

Calling all holiday-themed readers! It’s more than evergreens and twinkly lights at N. N. Light’s Book Heaven’s fifth annual Christmas in July Fête. 44 Christmas, Hanukkah and holiday-themed books featured plus a chance to win a $75 Amazon (US) gift card.

I’m thrilled to be a part of this event. My book, A Magical Highland Solstice and To Weave a Highland Tapestry, will be featured on July 5th (you can still check out the first post via the link) and 22nd . Wait until you read what I love most about the holidays. You won’t want to miss it.

Bookmark this event and tell your friends:


As a special treat, I'm featuring one of my character's recipe. If you recall, Eve Brannigan from A Magical Highland Solstice won a baking contest with her delicious Eggnog Scones. Since it's July, eggnog is difficult to find. However, Eve has graciously offered to share another one of her recipes. It's yummy anytime of the year.



3 cups old-fashioned rolled oats

½ cup sliced almonds

½ cup pecan pieces

1 ½ teaspoons ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

1/3 cup plain pumpkin puree

½ cup maple syrup

3 tablespoons melted butter

1 teaspoon vanilla extract


Preheat oven to 300 degrees. Line a baking sheet pan with parchment paper or coat the pan with your choice of non-stick spray.

Place oats, almonds, pecans, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Stir to mix.

Combine pumpkin puree, maple syrup, butter, and vanilla. Stir well.

Add pumpkin mixture to oat mixture and combine well. Spread in prepared baking pan.

Bake 45 minutes, stirring every 15 minutes.

Continue to bake for 10 more minutes but be careful mixture doesn’t burn. Remove from oven and cool completely.


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