While working on writing, specifically a new cover for The Water Spider, I’m having lunch. This shrimp salad was actually inspired by airport food (Houston—specifically, a Tex-Mex eatery located in Terminal C, although I don’t recall the restaurant’s name). The drink is iced tea.

As I was updating The Water Spider, I discovered November is Native American Heritage Month, a time to celebrate the cultures, traditions, and contributions of Indigenous peoples in the United States.

Throughout the month of November, the Kindle is available for only $0.99. https://www.amazon.com/Water-Spider-J-Schlenker-ebook/dp/B0D2PPDLX7/

Carter Hudson’s mansion is a shrine of fame, but behind its Versailles trappings, the west wing holds a secret no press release could explain: a scarred, soft‑spoken twin sister who was presumed dead. Kimi—once Kimi Ahoka—has lived half a life in shadow, hidden from cameras while her sister became an international star. When Arthur Burke, a prominent L.A. attorney and the man they both love, receives a late-night phone call from a man in Cherokee, North Carolina, who claims to know Carter Hudson’s secret, he immediately hops on a plane. His search for answers leads him to a Cherokee gardener, an aging Hollywood idol, and a mother who has hidden more than she’s healed.

From Chapter 1:
In the dimly lit room, I hear my sister’s voice, “You know what our mother always said. If you drive down the paved road of the white man, you lose your way.”

Shrimp Salad

Mixed Greens
Shrimp (I saute in olive oil, garlic, and chilli powder.)
Cherry Tomatoes cut in half
Red Onion (rings)
Avocado chopped
Dressing—Olive oil and balsamic vinegar