Chase the Light Celebration Tour

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About the Book

Book: Chase the Light (National Parks Summers Book 2. It can be read as a stand alone.)

Author: Suzanne Woods Fisher

Genre: Contemporary

Release Date: May 5, 2026

When Acadia National Park ranger Scout Johnson discovers a weathered note near a remote lighthouse, she never imagines it will expose a century-old mystery. The cryptic message points to a forgotten shipwreck, a vanished treasure, and a lighthouse keeper’s suspicious death. Seeking answers, Scout enlists Naki Dana, a thoughtful man whose Penobscot heritage provides crucial insights. As they venture deeper into Acadia’s rugged wilderness, their unlikely partnership begins stirring feelings Scout didn’t expect to find. But they aren’t the only ones searching.

Chase Fletcher, a charming local journalist, sees this treasure hunt as his last opportunity to save his failing paper–and finds himself increasingly drawn to the ranger leading the search. With pressure mounting and loyalties tested, Scout must navigate a winding path between history and justice, truth and betrayal . . . and determine who–and what–deserves her trust.

Click here to get your copy!

About the Author

Suzanne Woods Fisher is a bestselling author, Christy finalist, Carol and Selah winner, and two-time ECPA Book of the Year finalist, with over forty books to her name. She writes contemporary, historical and Amish novels. Suzanne lives in California with her husband, where life (and friends) inspire her stories.

More from Suzanne

If a trip to Acadia National Park isn’t already on your bucket list, it should be—and when you go, don’t miss warm popovers on the lawn at the iconic Jordan Pond House.

The Unofficial-but-Close-Enough Jordan Pond Popover Recipe*

Back in 1895, Nellie and Thomas McIntire bought a Maine farmhouse overlooking the clear waters of Jordan Pond. On their wide green lawn, they served tea and towering popovers to well-to-do summer travelers. In 1928, J. D. Rockefeller purchased the land and later donated it to Acadia National Park. The lawn remains. The view remains. And the popovers? Still iconic.

While the original recipe is famously guarded, this version comes deliciously close.

Makes 6–8 large popovers.

What You’ll Need

4 large eggs
2 cups whole milk
2 cups all-purpose flour, sifted
½ teaspoon kosher salt
Pinch of baking soda
2 tablespoons melted butter

Let’s Make Them

Start with a hot oven (and a hot pan).
Preheat your oven to 425°–450°F. Place your popover pan (or a muffin tin) in the oven while it heats.
Whisk the batter.
Beat the eggs for about 2–3 minutes until slightly frothy. Slowly pour in the milk, then add the flour, salt, and baking soda. Mix just until combined. The batter should be smooth but not overworked.
Fill the cups.
Carefully remove the hot pan from the oven and grease it generously with butter or spray. Pour the batter into each cup, filling them about halfway to three-quarters full.
Bake.
Bake at 425°–450°F for 15 minutes. Then, without opening the oven door, reduce the temperature to 350°F and bake another 15–20 minutes. The high heat creates the lift; the lower heat helps them set inside.
Resist the urge to peek.
Do not open the oven door while they bake. The steam inside is what makes them puff and keeps them tall.

Serve immediately with plenty of butter and strawberry jam.

A Few Tips for Sky-High Popovers

Room temperature matters. Cold eggs or milk will slow the rise. Let them sit out a bit before mixing.
Heat is your friend. A properly preheated pan jump-starts the puff.
No peeking. Steam is everything here. Let the oven do its work.

*Recipe adapted from Weston Table.

Giveaway

Chase the Light Celebration Tour Giveaway