Back Must Love Dogs Save as PDF
Chapters (41)
  1. Cover
  2. Books by Claire Cook
  3. Praise for Must Love Dogs
  4. Chapter One
  5. Chapter Two
  6. Chapter Three
  7. Chapter Four
  8. Chapter Five
  9. Chapter Six
  10. Chapter Seven
  11. Chapter Eight
  12. Chapter Nine
  13. Chapter Ten
  14. Chapter Eleven
  15. Chapter Twelve
  16. Chapter Thirteen
  17. Chapter Fourteen
  18. Chapter Fifteen
  19. Chapter Sixteen
  20. Chapter Seventeen
  21. Chapter Eighteen
  22. Chapter Nineteen
  23. Chapter Twenty
  24. Chapter Twenty-One
  25. Chapter Twenty-Two
  26. Chapter Twenty-Three
  27. Chapter Twenty-Four
  28. Chapter Twenty-Five
  29. Chapter Twenty-Six
  30. Chapter Twenty-Seven
  31. Chapter Twenty-Eight
  32. Chapter Twenty-Nine
  33. Chapter Thirty
  34. Chapter Thirty-One
  35. Chapter Thirty-Two
  36. Chapter Thirty-Three
  37. Excerpt MLD: Hearts & Barks
  38. Have You Read?
  39. Sarah’s Warm Winter Non-Casserole Howliday Salad
  40. Books by Claire Cook
  41. About Claire

(that she absolutely plans to make one of these days)

1 head Romaine lettuce, chopped

1/4 head red cabbage, chopped

1 handful kale - stems removed and chopped

1/2 cup red onion, finely chopped

2 cloves garlic, finely chopped

2 or 3 large sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

1/2 cup pomegranate arils

1/2 cup dried cranberries

1/2 cup pecans

6 oz. goat cheese crumbles

1 package bacon

3 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

3 tablespoons extra virgin olive oil

2 tablespoons reserved bacon drippings

Honey or maple syrup or stevia to taste

Salt and pepper to taste

Preheat oven to 400 degrees. Place sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until well coated. Sprinkle with onion and garlic and season with salt and pepper. Arrange bacon on another baking sheet. Roast both for 20-30 minutes, stirring occasionally, until sweet potatoes are tender and bacon is crisp. Remove from oven. Add sweet potatoes to large bowl. Mix in pomegranate, cranberries, pecans, and goat cheese. Crumble bacon and add.

Add lettuce, cabbage and kale to bowl and toss gently. Whisk together vinegar, mustard, olive oil, sweetener, bacon drippings, and salt and pepper in small saucepan until warm. Drizzle over salad and enjoy immediately.

Books by Claire Cook

Life Glows On: Reconnecting with Your Creativity to Make the Rest of Your Life the Best of Your Life

Shine On: How to Grow Awesome Instead of Old

Never Too Late: Your Roadmap to Reinvention

The Wildwater Walking Club (#1)

The Wildwater Walking Club: Back on Track (#2)

The Wildwater Walking Club: Step by Step (#3)

Time Flies

Wallflower in Bloom

Must Love Dogs Boxed Set Books 1-3

Must Love Dogs (#1)

Must Love Dogs: New Leash on Life (#2)

Must Love Dogs: Fetch You Later (#3)

Must Love Dogs: Bark & Roll Forever (#4)

Must Love Dogs: Who Let the Cats In? (#5)

Must Love Dogs: A Howliday Tail (#6)

Must Love Dogs: Hearts & Barks (#7)

Must Love Dogs: Lucky Enough (#8)

Best Staged Plans

Seven Year Switch

Summer Blowout

Life’s a Beach

Multiple Choice

Ready to Fall

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About Claire

Claire Cook author photo

I wrote my first novel in my minivan at 45. At 50, I walked the red carpet at the Hollywood premiere of the adaptation of my second novel, Must Love Dogs, starring Diane Lane and John Cusack, which is now an 8-book series.

I'm the New York Times, USA Today, and international bestselling author of 22 books. If you have a buried dream, take it from me, it is never too late to shine on!