Up In The Attic

June 19, 2015

Cracking open the door, what do we find? Dusty old furniture, forgotten in time.
Over in the corner, a beloved rocking horse, patiently awaiting a new playmate, of course.
What wonderful treasures are hidden away? Letters and books, photos faded to gray.
Packed away gently in box and basket, there’s no telling what we might find up in the attic.

                                                                                                                                               by Cathy Rueter      

Lines in the Sand

December 14, 2015

Lines in the Sand

I received this link this morning through an online group: Elizabeth Gilbert & Marie Forleo – Fear, Authenticity and Big Magic. Listening to it helped me extend and add some lines in the sand. (Caveat – swearing involved in the video). It is longish but OH SO WORTH IT if you, like me, are struggling with what success means; with self-worth, with achieving. Whether as a writer, artist, musician, business person, parent, spouse, whatever you want to be successful at. It added to my description of success and working through my fears.

Monetizing, Success and Creativity…Do They Have to be Exclusive?

SO much emphasis has been put on monetizing our work as writers lately that I feel it is stifling creativity, at least mine. The part in the interview where Gilbert talks about NOT expecting your creativity to support you ~ that YOU will take the pressure off your creativity and support IT….totally resonated with me.

‘Make money with your writing this way,’ ‘Monetize it this way,’ or ‘ ‘You can’t be a successful writer unless you make money at it.’ Sometimes, I worry SO much about making money with my writing that I don’t write. I just sit and stare at my computer or do ANYTHING else on it than write. Sometimes life just gets in the way and I absolutely don’t have time to write. So does that mean I’m unsuccessful. Earlier this year I would have said yes.

I have been struggling with this lately because I work outside the home, because I have a life commitment that I can’t let go of just yet, because I have been having some small successes that spur me on to wanting bigger success. But do we let others’ definition of success taint our own achievements?

What Does My Sandwich Taste Like?

When Gilbert got up in the morning, for seven years, to be a bar tender, a waitress, or an au pair, she didn’t know that she was going to see her name on the best seller list (‘Eat, Pray, Love’ anyone?). What she did know is that she was willing to eat whatever type of sandwich (just watch the video) was set on her plate in order to write. Writing is what she loved so much for those seven years that her sandwich tasted like other jobs in order to pay bills; in order to allow her the space to be creative.

My sandwich tastes like databases compiled for others, dishes done at my own home; slogging through webinars, blogs and websites – none of them my own, in order to gain some more knowledge; getting back on the writing horse, getting the words out of my head so there’s room for other things. What does your sandwich taste like?

WHAT exactly does my success look like?

Like any writer, I DO want my writing to make money. But is that where my success lies?

Not so much – at least at this season of my life. I’ve come to realize lately that success is when I can sit down at the end of the day, with my glass of bubbly water and lime, relax and truthfully say that I got words down on paper – even though my day was jam packed with life. That I sat down and slogged through some words, good or bad, they are down on paper – or more accurately, up on the computer screen and in some not-so-understood place called computer memory.

My Line in the Sand

So what is my line in the sand? That I put fingers to keys and started pushing them. That I wrote. That is my measure of success right now. THAT is my line in the sand.

Because I have come to realize in recent months that I am writing through an ever-present fear; an incipient fear of success. I am writing through one devastating sentence, said to me when I was in my early 20’s; said in anger and drink stained self-recrimination, by someone I loved. I allowed that one sentence to shape me for too long. (A topic for another blog some day…maybe.) I allowed that sentence to sink in and dig its talons in me; to be fearful of success because someone else had not been successful – in their own eyes.

Pulling Out the Talons

But that fear of success is slowly being replaced by another fear – the talons are being removed…one sharp claw at a time. The fear of success is being replaced in a healthier – at least for me – fear of failure. I don’t want to say, “if only” in my later years. So I’m drawing a line in the sand. I cross that line whenever I write IN SPITE OF the fear. Whenever I write, period; whether it’s going to make me a dime or not. Whether it’s good or not. I cross that line every time that I put fingers to keys to string together letters into words, words into sentences, into paragraphs, pages and a book.

Lines in the Sand - measures of success or fear

Lines in the Sand – sometimes they move

I cross that line every time I work through the fear of what someone else might have once thought of me or what they think of me now. The fear of living down to others’ standards or up to my own. The fear of failure. The fear of success. Of not being good enough. Not making a difference. The fear of not making money after all the time I’ve put in to this venture. And even the fear of making money and having to do it again.

For now, in this season of my life, working through my fear is my line in the sand, my measure of success. Sometimes the line will move BUT the line is there and can be crossed.

Where do you draw YOUR lines in the sand? Are you tentatively putting a toe across one or are you boldly walking right over it? What is YOUR measure of success?

Go find your lines in the sand….
Looking forward to our next visit!

Mrs. Edison Got it Right!

October 26, 2015

Have you seen the post on Facebook about Thomas Alva Edison’s mother receiving a note from school that prompted her to homeschool her young inventor? The story goes that Mrs. Edison received a note from his teacher stating, “Your son is a genius. This school is too small for him and doesn’t have enough good teachers for training him. Please teach him yourself.”  Supposedly, it was only after her death that he found the actual note, folded in a book, that read, “Your son is addled [mentally ill]. We won’t let him come to school anymore.”

True or not, every time I read this post, it brings tears and I need a tissue. You see, I am the mother of two sons, one with a learning disability (Older), and one who surpassed me long ago in the math and science departments (Younger). They both have ADD, another challenge unto itself.

I ‘get’ some of what Mrs. Edison very probably went through; both when she read that note, and again when he surpassed her in the reasoning and invention departments. Neither of my children ‘fit’ the norm for students and this has brought some challenges along the way. But it has also brought some of the best and proudest moments that Mr. A and I, as their parents, have experienced!

Would Edison have become the inventor we know today if not for the strong belief in him of his mother?

Would Edison have become the inventor we know today if not for the strong belief in him of his mother?

Well Meaning but Wrong

We’ve heard, from well-meaning ‘professionals,’ things like, “Why don’t you look into this program instead of college, it will be easier for Older,” or “Most LD students don’t go to college, they just aren’t cut out for it.”

Our response? Older WANTS to go to college to get a full degree. He will go.

Older is now in his senior year of college. It has been a struggle, but worth it. The family, all four of us, have had to adapt, adjust and sacrifice. But he found an awesome university and amazing program director that worked with him and the light at the end of the proverbial tunnel is in sight!

And to those educators and counselors who say that LD kids just can’t cut it in college? They clearly haven’t done their homework! Just Google ‘Colleges for students with learning disabilities’ and you’ll find plenty of programs out there to assist LD College kids, and even some colleges that are specifically for LD, ADD and Autistic students wanting to earn a degree. It’s not easy, but it’s doable.

It’s Our Job – For Now

For parents who are slogging through the LD and ADD avenues alongside their kids, we often wonder why we’re doing this. Is it worth it? Yes. A thousand times, yes! Hang in there! Believe me, I’ve had conversations with God a few times over the years. He always gave me the steadfast belief that ‘This is your job – for now.’

Mr. A had a heavier accent when we started this journey so it was hard for Older to understand him when they read together; I took on the majority of the educational task with Older. Mr. A took on the task of guiding Younger through the maze of classes, teachers, and a college degree. Adapt. Adjust. Sacrifice. See what I mean.

Sponges Don’t Always Fit Either

Even Younger wasn’t exempt from the ‘well meaning’ pack. When he struggled at the beginning of nearly every school year, we were repeatedly asked why we didn’t hold him back, let him be with kids more his own age. We just kept having to explain the ‘wait and see’ phase that went on with him.

Honestly, we thought about holding Younger back more than once, but invariably, over the Christmas break the ‘lightbulb’ would go off and our Little Sponge would catch up, and then some.

Younger started regular school at age four because he was bored stiff with preschool (his birthday falls just before cut-off date). He ‘needed’ to get to school so he could be an astronaut – his argument, at four years old, for going to kindergarten! Anything that had mechanical wings or rotors was his for the learning. He had his Airframe & Power Plant license (aircraft mechanic for us laymen) by the time he was 19. He’s has been working his way through college toward a degree in aviation engineering since.

Lucky and Blessed

So yeah, I get some of what Mrs. Edison was feeling. But I count myself lucky and blessed that our kids weren’t born during Edison’s time. They had an excellent set of elementary education supporters who added to their foundation of self-belief and can-do attitudes. Along with the naysayers above, they had additional teachers, counselors and church staff during their ‘tough’ middle and high school years that gave them enough pats on the back, hugs and thumbs-up that the naysayers words didn’t sting so much and didn’t take root as readily. Also, Mrs. Edison didn’t have computers and the internet to assist her. With these we’ve found help for traveling the various paths we’ve taken with our two.

ADDitude Magazine online: Strategies and Support for ADD and LD – http://www.additudemag.com/. This site was where we continually found strategies for their specific ‘life and learning hacks’ at home and school.

LDOnline: http://www.ldonline.org/ Although this site touts itself as ‘The educators guide to learning disabilities and ADD’ I used it extensively as a parent resource. It was the first place I found information on how to navigate the IEP (Individualized Education Program) system and how to talk to educators about what I saw and experienced with my child at home; without too much guilt toward myself or condemnation toward the educators.

Gifted and Talented Online: http://www.nsgt.org I did not find this site until later, it has really only been around since 2003. Oh how I wish I had known about it when Younger was struggling through his earlier boredom and his ‘catching up’ phases. It would have explained so much!

Again, if Mrs. Edison’s story is true, it is amazing how her strong and true belief in her son helped shape his future, as well as setting the foundation for the advantages we enjoy from his inventions. Just think what our

Inventor Thomas Alva Edison - Addled youngster or genius Inventor in the making?

Inventor Thomas Alva Edison – Addled youngster or genius Inventor in the making?

grandchildren’s prospects could be like if we, as parents of this and future generations of creatives, could possess an ounce of the belief in our own children that Mrs. Edison had in her ‘addled’ young inventor.

When I finally head into Glory, I hope my kids understand that they were, like young Thomas Alva was to his mother, the bestest and brightest of all the treasures here on earth to me.

I think I’ll go get that tissue now… Until our next visit Up in the Attic!

Sundried Tomato and Olive Tapenade with (or without) Sausage

September 2, 2015

Sundried Tomato and Olive Tapenade with (or without) Sausage

This dish is a LOT easier than it sounds!
I originally developed this recipe in 2007. That’s the only other place you would have found it before now, except my kitchen. I hope you like it as much as we do.

Sundried Tomato and Olive Tapenade with Sausage

Preparation time: 30-45 minutes (dependant on store bought/homemade ingredients)
Skill level: very easy
Serves: 4-6

Tapenade (pronounced ta-pen-AAD) is a term used for an olive based condiment as a paste, in flavored butter or dip. Traditionally, it was made with black olives, capers and anchovies, however, these days you’ll find many types and ingredients in what is classified as tapenade. We don’t do anchovies in this house due to a food allergy.


  • 2 cups penne pasta (or other medium size pasta. Smaller pasta tends to “get lost” in stronger tasting ingredients); cook pasta to box directions.
  • 2 Tbl olive oil (or canola oil)
  • 12-16 ounces kielbasa, sliced thin diagonally
  • ½ cup sundried tomatoes in olive oil, sliced thin (sundried tomatoes are found in a jar, generally by the canned vegetables or pasta sauces. If using sundried tomatoes that are not packed in olive oil, use 1 more tablespoon olive oil if tomatoes are not in olive oil) Additional note – I have also used fresh cherry tomatoes, halved, for this dish before.
  • 4-5 Tbl olive bruschetta topping (Delallo is our favorite) –OR- tapenade topping (recipe follows)
  • ½ tsp onion powder –OR- ¼ – ½ cup onion slices
  • ½ tsp ground black pepper
  • 2 tsp oregano flakes
  • 1-2 Tbl white cooking wine (regular white or red wine can be used as well)


Cook pasta to manufacturer’s directions. Drain and rinse.

In large skillet add olive oil, kielbasa slices, sundried tomatoes, brushcetta (or tapenade ingredients found below), onion powder (or onions), black pepper and oregano flakes. Mix together and cook over medium heat until kielbasa pieces start to brown, stirring frequently.
Add pasta to skillet and stir ingredients together. Add cooking wine and stir.
Serve hot.

Tapenade Ingredients:

(The amount is specific for this dish. Add more or less ingredients for other dishes).

  • 15-20 green olives
  • 10-15 black olives
  • 2-3 slices of red pepper, pressed with spoon to soften,
  • 2 Tbl capers (found in the canned vegetable or condiments aisle)
  • 1-2 tsp vinegar
  • pinch of salt


Either chop or ‘mush’ ingredients and stir together before adding to the above recipe. (Start out with the smaller portions given and add according to taste. My family likes the stronger, more olive taste.)

This dish lends itself well to using chicken or other sausages instead of kielbasa. Chicken gives it a milder flavor. I also like it without any meat but my guys prefer meat in it.


copyright © 2015 cathy rueter

Mango Salsa

August 25, 2015

Mango Salsa

From the Kitchen of Cathy Rueter at Up in the Attic http://www.cathyrueter.com/mango-salsa/ ‎

*Note: Another no cook dish! This one is perfect with chicken, cracker chips, salad, scooper chips, fish…any dish in which you need a fresh topping or scooping side. I love this with gluten free sea salt crackers from Aldi’s.

I’m currently on a black bean kick, so I’d probably like this over a dish of warmed homemade black beans. And since I am going to share my friends recipe for Homemade Black Beans next week, guess what I’m going to try them with!

Mango Salsa

Serves: 2

Necessary items: medium size bowl

Time: Prep time 20-30 minutes, wait time approximately 30 minutes, cook time – zero!



1 ½ cups diced mango

½ cup diced, fresh pineapple

¾ cup diced tomatoes (or cherry tomatoes, quartered)

½ cup diced orange bell pepper

½ cup diced cucumber

⅛ cup green onions, sliced thin (3-4 Tbl of chives would work well in place of green onions)

⅛ tsp pepper or to taste

½ tsp salt or to taste



Dice all fruit and vegetable ingredients.

Drain excess juice.

Put all fruit and vegetable ingredients in bowl with salt and pepper and thoroughly stir.

Cover bowl and let sit for approximately 30 minutes (if longer than 30 minutes before serving, store in refrigerator and remove to warm for 30 minutes before serving), thoroughly stir again.


Serve over chicken, fish, or rice. Use for salsa dip with crackers, chips, etc.






From the kitchen of Up in the Attic with Cathy Rueter © 2015 www.cathyrueter.com



Southwestern Chopped Salad with Cilantro Dressing

August 11, 2015

Southwestern Chopped Salad with Cilantro Dressing

Originally from the Kitchen of Kaitlin M at The Garden Grazer http://www.thegardengrazer.com/

*Note: I originally found this recipe on the internet a few weeks ago. We liked it so well that I did something I have never done before…I wrote to Kaitlin and asked if I could share her recipe on Up in the Attic. She graciously agreed!

Any changes are noted in parenthesis. Photos – whether good or bad – are my doing. I have linked to the original recipe at the end – you might want to go check out this and a BUNCH more yummy sounding recipes over on Kaitlin’s site.

Southwestern Chopped Salad with Cilantro Dressing

No cooking! Just chopping, dicing and stirring – how much easier and fresher can you get than that on a hot August day?

Necessary items – large salad bowl, small dressing bowl, possibly food processor or blender

Time: 30 minutes prep (or less)

Ingredients for Chopped Salad:

Large head of romaine lettuce, rinsed

15 oz. can black beans, rinsed and drained

1 large orange bell pepper (I used julienned mini red peppers left from dinner the day before instead)

1 pint cherry tomatoes

2 cups corn (Kaitlin uses frozen, thawed. I used a 15.5 oz. can of whole kernel corn)

5 green onions (I used a good sized clump of chives from my garden)

Creamy Cilantro-Lime Dressing (recipe below) or other dressing of choice



Finely chop romaine, bell pepper, tomatoes, and green onions.

Place all ingredients in a large salad bowl, along with the black beans and corn. Mix to combine.

Toss with desired dressing

(Changes: we like different dressings so we drizzle whichever one we like over it once it reaches our plates, instead of tossing it with one dressing. I already told you about the differences in the green onions and orange bell pepper. We also have a family member that does not like tomatoes so I leave them in larger pieces so they can be removed.)


Ingredients for Creamy Cilantro-Lime Dressing:

1 cup loosely packed cilantro, stems removed and roughly chopped

(I used 2 oz. of Garden Gourmet’s Stir-in paste cilantro – from a tube)

½ avocado or ½ cup plain vegan yogurt or Greek yogurt

2 Tbls fresh lime juice – about ½ a lime

1-2 garlic cloves (I used 1-1 ½ tsp chopped garlic in water – from a jar I always have on hand)

¼ cup olive oil

1 ½ tsp white vinegar

1/8 tsp salt (I added just a touch more)

Southwestern Chopped Salad with Cilantro Dressing. Adapted with permission from The Garden Grazer.  Photo: Cathy Rueter ©2015

Southwestern Chopped Salad with Cilantro Dressing. Adapted with permission from The Garden Grazer.
Photo: Cathy Rueter ©2015


Puree all ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary. (Because I used the cilantro paste, I just used the smaller bowl and stirred VERY well). Toss with salad.

*Note: Five reasons why I make this dressing on the side.
1) We have two people severely allergic to avocados in our family so I used regular, plain yogurt instead of the avocado. I usually have Greek yogurt on hand but didn’t last night so I used plain. This is a thick, stir-in dressing normally so the thinner, regular yogurt made it easier to drizzle.

2) One of my son’s has an aversion to cilantro. He’s usually not a real picky eater but I thought he was making it up. Then I did some research on it. Turns out there are some people who get a strong, unpleasant metallic taste from cilantro. Guess what? That’s what he’s been telling me all along, “tastes like I’m chewing on a piece of metal.” Guess mom should have listened better.

3) The first time I made this recipe my crew was so hungry, and I knew I was only making the dressing for me, that I didn’t make it. I used ranch dressing, then drizzled lime juice and sprinkled fine ground sea salt over it all. Ooh it was good (but then again, I’m a lime/salt fanatic).

4) My husband likes hot sauce….he adds it to his dressing of choice for this salad. Umm, no thanks!

5) If given a choice, one of my sons doesn’t like dressing of any kind on his salads.

Making it for on the side allows all of us to choose how to dress this delicious, summer fresh salad.




Original recipe from The Garden Grazer http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html




Jutta’s German Pasta Salad

August 4, 2015

A long time favorite in our household, this pasta salad recipe was originally given to me from our German friend Jutta H. (pronounced You-tuh). She introduced this summer salad to me when our kids (now in their 20’s) were little, during one of our many family dinners together when we were both young moms, living far away from our extended families. It has become an easy, and well liked, take-along dish for parties, cookouts and picnics. I have adapted it very little over the years except to add different veggies to it as I have on hand.


Jutta’s German Pasta Salad

serves 6-8 (main dish) or 10-12 as a side

Prep time: 30 minutes

Minimum cooling time: 30 minutes



1 – 12 ounce box tri-color rotini pasta, cooked to al dente (cooked to be still firm when bitten)
1 cup cherry tomoatoes, cut in halves
1 cup fresh mushrooms, broken in small pieces
1 can black olives, cut in halves
2 cans chicken (or 2 cups cooked chicken, cubed)
1 tsp onion flakes
1 tsp dried oregano
3 Tbl vinegar
1 tsp sugar
1/4-1/2 tsp pepper
1/2 tsp salt
3/4 cup extra-virgin olive oil
1-2 tsp dry mustard (or 1 Tbl bottled mustard and reduce vinegar by 1/2-1 tsp)
Cook pasta per manufacturer’s directions to al dente (approximately 7-8 minutes in large pot of boiling water). Drain pasta and rinse with cold water. Add all SALAD ingredients.
In cup or dressing cruet, add dressing ingredients and stir or shake well. Pour over pasta/veggies and mix well.
Cool salad for AT LEAST 3o minutes.
Mix, serve and enjoy!
This salad lends itself well to being made the day before but you may want to reserve a little of the dressing to add fresh when serving and in order to ‘unstick’ any pasta when serving the next day (or add a small amount of olive oil and stir).
**Note: This salad can be made gluten free by using a gluten free pasta but make sure it is one that stays together when cooked. You do NOT want mushy pasta with this salad – believe me.
Other great add-ins to this salad are any of the following veggies (you may have to add further dressing if you go crazy with the veggies): broccoli florets, carrot shavings or julienne’s, diced seedless cucumber, diced colored sweet peppers, diced, sweet Vidalia onion (but remove the onion flakes from the dressing), or celery slices. I personally like artichoke hearts diced up in this salad as well.
© 2015 Cathy Rueter – Up in the Attic With Cathy Rueter

Pink chicken Chili

July 28, 2015

Pink Chicken Chili

By Cathy Rueter

Necessary items – crockpot and large fry pan

Time: 30 minutes prep

Crockpot: low setting, 6-8 hours

Ingredients given for half and full crockpots

*Note: although I originally created this dish with ground chicken, here in my area that meat is hard to find and it is rather expensive. Recently I experimented with half ground chicken and half ground pork. This combination tastes just as delicious and is less expensive – BONUS!

(Half crockpot full – 4-6 servings)

Tbl olive oil

2 lbs ground chicken (less expensive – 1 lb ground chicken and 1 lb ground pork)

1 tsp salt

2 cloves garlic or 1 tsp minced garlic

1 medium onion, chopped

1 tsp ground cumin

1 tsp dried oregano

¼ tsp ground cinnamon

1/8 tsp ground cayenne pepper

1 can light Red Kidney beans, drained

1 can Northern beans, drained

16 ounces mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)

14 ounces water

2 teaspoons chicken bouillon (Knorr brand loose is our favorite)

¼ – ½ cup sour cream or plain Greek yogurt for topping/stirring


(Full Crockpot – 6-8 servings)

1-2 Tbl olive oil

2 lbs ground chicken -AND-

2 lbs ground pork

1 ¾ tsp salt

4 cloves garlic or 2 tsp minced garlic

2 medium onions (or 1 large), chopped

2 tsp ground cumin

2 tsp dried oregano

½ tsp ground cinnamon

¼ tsp plus a small dash more, ground cayenne pepper

2 cans light Red Kidney beans, drained

2 cans Northern beans, drained

24 ounce jar mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)

28 ounces water

4 teaspoons chicken bouillon (Knorr brand loose is our favorite)

½-1 cup sour cream or plain Greek yogurt for topping/stirring


**Note: Different ingredient amounts but same cooking directions whether half crockpot or full crockpot.

Brown ground chicken (or ground chicken and ground pork) in fry pan, break into smaller crumbles. Drain grease.

Heat water until warm (microwave or can use warm water from tap as well). Add chicken bouillon to water and stir.

Add meat, chicken bouillon water, and all ingredients EXCEPT sour cream/yogurt to crockpot and stir. (Make sure to drain beans prior to adding or you will have a soupy mess).

Cook in crockpot on low 6-8 hours, stirring occasionally.

Ladle chili into bowls and top with large tablespoons of sour cream or plain Greek yogurt. Stir in – this is what turns the chili pink(ish)!


Game Day Taco Bean Dip

July 1, 2015

Not only is this a fast and delicious meal – on game day or any day – it’s inexpensive too! BONUS!!!

Game Day Taco Bean Dip

from the kitchen of Cathy Rueter

Microwave cooking

Serves 4-6

Prep time: approx. 10 minutes. Cook time: less than 10 minutes.

Cooking necessities: Large microwavable bowl


Ingredients for microwave mix:

1 lb ground beef, cooked and any grease drained

1 packet favorite taco seasoning

1 cup sharp cheddar cheese shreds

1 can (10 oz.) diced tomato and green chili, drained

1 can (15.5 oz.) black beans, drained

1/2 cup water

Other ingredients (do NOT add these to the microwave mix):

1 cup plain Greek yogurt

1 bag of tortilla strip chips (our favorite is the 24 oz. size Pueblo Lindo Restaurant Tortilla Strips Party Size bag from Aldi’s – make 2-3 batches of the dip for a whole bag)



Mix all the microwave mix ingredients together. (Reserve ‘other’ ingredients for end result.)

Microwave mix on high for three (3) minutes.

Stir thoroughly.

Microwave on high for two (2) to three (3) minutes more. Stir. Carefully remove from microwave – bowl will likely be very hot!

Scoop mix onto serving plates and top with heaping tablespoonful of Greek yogurt. Place large handful of tortilla strip chips on plate and serve.

Can be served with lettuce shreds, fresh diced tomatoes, diced onion, black olives, etc.

Serve and enjoy!


About Up in the Attic

June 19, 2015

Up in the Attic

by Cathy Rueter


Cracking open the door, what do we find? Dusty old furniture, forgotten in time.

Over in the corner, a beloved rocking horse, patiently awaiting a new playmate, of course.

What wonderful treasures are hidden away? Letters and books, photos faded to gray.

Packed away gently in box and in basket, there’s no telling what we might find up in the attic.



You may have noticed the poem I wrote on the home page.

Sometimes my brain seems much like that poetic attic. Many things are hidden away up there, just waiting to be discovered. There are a lot of things I’m interested in and have tucked away up in those dusty corners.

Care to join me? We’re sure to find books up there. Those I’ve read, one or two sitting by my bedside and maybe what I’m working on. We’ll probably find an article or two (or three or four) on everything from fashion for the frugal, to educational issues, to recipes for the allergy prone. There’s bound to be some sentences about this business of writing and a link or two to things I’m passionate about.

There are a lot of ideas, bits and pieces of information, and words up there needing to tumble out, down the stairs and onto the page. So come along with me as I head up into the attic to unpack. I’d love to have you along for the exploration. Bring along a dust rag, will you? All those cobwebs!