Fearless Newsletter

Hello friend,
Last fall I started a monthly newsletter where I share news, poetry, recipes, and stories. If you are interested in receiving this newsletter, you can sign up in the sidebar to the right. You can opt out at any time if you decide the information in my newsletter isn’t for you. Below is what I included in my March newsletter as a sample of what you’ll receive

Sample Newsletter Content

Fearless Newsletter — False Spring, Books, & Oatmeal

Hello Linda,

Last month I began my newsletter with signs of spring I’d seen. Shortly thereafter Oregon (as well as Texas) was hit with an ice storm. At our house, we lost power for two full days, which was minor compared to some people I know.

In my insulated house, the temperature indoors dropped to 53 degrees, and I piled on multiple layers, a down coat, and a blanket on my lap. The temptation to complain nagged at me, but then I thought of all the people who are homeless and don’t even have the insulated home and warm cozy blankets I take for granted. I decided to be thankful instead.

Today I was outside in a thin shirt trimming my lavender plants of last year’s dead blooms and stalks. The sun shone bright and all seems well, at least in my little world.

Exciting Publishing News

In April, a new compilation called Life, Repurposed will be released and one of my stories will be included. I’m very excited about this new book that is chock full of stories of hope.

This month, I will have an opportunity to purchase author copies at a discount. I need your help in planning how many I should order so that I have copies to sell to any of you who want one. If you think you might be interested, please let me know. If you change your mind later, that’s okay. I’d rather have a few too many than not enough.

I will share more detailed information in my April newsletter, including the price and how to order. You can decide then if you want one.

A Favorite Recipe

Last month I skipped the recipe because my granola experiment was a bust. I haven’t tried it again. Instead, I’ve been sticking with my favorite oatmeal recipe for breakfast. It’s delicious, nutritious, and satisfying. I easily make it to lunch without needing a snack after this breakfast. So I thought I’d share it with you.

Steel Cut Oats and Fruit


¾ cup water
1 large medjool date
Small handful of dried cherries or blueberries
4 tbsp quick-cooking steel cut oats (I use Bob’s Red Mill)
10 to 12 frozen raspberries
1 ½ oz Greek yogurt (I use Kite Hill almond milk Greek yogurt)


In a small sauce pan, put water on high heat. Cut date into small pieces and add date and dried fruit to the water. When the water begins to boil, add oats, stir, and reduce heat. Set timer for 7 minutes. After 7 minutes, rinse frozen raspberries and drop into pan. Stir and cover berries slightly with oatmeal. Set timer for 3 more minutes. Plop yogurt into the bottom of a serving bowl. When timer goes off, stir oatmeal. It should be thick and creamy. If it seems a little watery still, leave on heat another minute or two. Pour out into bowl with yogurt. Stir and enjoy.

Note about raspberries: I buy fresh raspberries and freeze them in a 1-quart freezer Ziploc bag. I don’t wash them first, which is why I rinse before putting them in the yogurt. The benefit of freezing them instead of using them fresh in the oatmeal is that you don’t have to worry about them molding in the freezer. I’ve thrown away far too many moldy raspberries over the years and I vowed last year to never do that again.

A Prayer for All

I’d like to close this newsletter with a prayer.

Heavenly Father, Please bless Linda this month. Bring them hope as signs of spring multiply. Bring them peace in troubled times. Keep their soul safe from harm.

As the weather improves, let us not forget those less fortunate. Give us wisdom and courage to help those in need as You have called us to do. Show us ways we can make Your love and grace known. In Jesus’ name, amen.

Peace and grace,
Linda L. Kruschke