Alas, many of the events we posted since our last Gnusletter have already sold out! But there are still spots available at the following:
Friday, June 25 - Steampunk Hat Crafternoon Tea
Sunday, July 11 - Our first Book Club get-together
Friday, July 23 - Meet the authors Cookbook launch lunch
Saturday, July 24 - Mystery bookstore murder investigation
Friday, July 30 - Mermaid Crown Crafternoon Tea
AUGUST
(There is a waiting list for the Rescue Miss Scarlet event on Aug 7)
The Aug 21 Narnia and Aug 28 Mermaid event announcements are going out to Omni patrons at this moment. (Pledge levels start at $1/month)
Our first community collaboration cookbook is available for pre-order in Kindle format. Paperbacks will be on hand at our book launch lunch on July 23
You may earn FREE prizies worth $50-$150 when you participate in our new Reader Expeditions. Basically, when you (or loved ones) read Pete Drake's whimsical fantasy series, you will be put in the running for a monthly gift kit!
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- or - 
- or - 
Bibliothefairies Book Drive
If you have unneeded copies of any Omni Tales, please consider:
(1) Giving them to a whimsically minded person you know
(2) Stash them in a neighborhood book box
(3) Give them to us to donate to a wonderful organization called AHHAH - Clink link to read about all the good they do
If you haven't perused our Patreon tiers lately, you may have missed a bevy of new benefits including some that just posted within the last fortnight. As always, choose the tier that is best for you!
{Stipe-level folk, our Club 11:11 Supper Society has its first destination planned. We're just waiting for things to "open" again)
Disney-calibre Pineapple Whip
from Bellyfull.net
Prep Time: 5 mins | Chill: 30 mins | Total Time: 35 mins
Servings: 2
Ingredients
- 4 ounces pineapple juice
- 1 big scoop vanilla ice cream (about 3/4 cup)
- 2 cups frozen pineapple chunks
- 2 tablespoons sugar , optional but recommended
- splash of lemon juice
- pinch of salt
Instructions
- Combine all the ingredients in a blender (in the order listed); blend until smooth and ultra creamy, pushing down the pineapple chunks if necessary, about 3 minutes.
- At this point you can pour into dessert cups. But I like to freeze the mixture for 30-40 minutes, then transfer to a piping bag with a 1M “star” tip (to get that iconic Dole Whip swirl.)
- Swirl into glasses.
(To help the soft-serve hold its shape even longer, freeze the swirled whip another 20 minutes.)