Hello and Welcome!
Thank you for joining me today. The website has a whole lot of information about my books, but right now I want to get personal. Each month I hope to share some insight as to what inspires me, and what I am up to when I’m not writing.
Hello again.
Seems like Santa is on the fast track this year, and so is everybody else. Over 80 million people traveled this Thanksgiving, and they anticipate 115 million will travel for Christmas, which is just over two weeks away. That’s a lot of moving parts!
One thing I don’t have to do now is decorate. They went up right after Halloween. I know I mentioned that The Ornament Police will issue a summons and drop a chunk of black coal on your doorstep if you’re not sparkly and bright. It’s a “thing” in the South. I go overboard too. I have thousands of lights in all colors; some are blinking, others are twinkling, and flood lights shine an outline of Santa in the tree. I have life-size reindeer in the front, and the gates are trimmed with garland and wreaths. There are a few photos on the site. It gives me much pleasure to know that a passersby can enjoy the magic of Christmas even for a moment.
Speaking of the Magic of Christmas.: It’s a time to review, renew, and reconnect. It’s also a time to reflect. Find the joy. We might have to look a little deeper from time to time, but it’s there. Trust me. Reflection is good for the soul, and right now, so is a warm blanket. It has been C-O-L-D. Got to put my long-johns on!
I moved to South Carolina to stay warm. But my kids enjoy the cold. They love to ski. Me? No, thank you. Never tried it, never will. I don’t understand why you would want strap your feet to planks that are longer than your own height, and then go careening down the side of a mountain in the cold, cold snow. Give me a fireplace and an easy chair, that soft blanket, and a book.
It’s a stressful time, so be kind to yourself. If you are feeling overwhelmed you kindly excuse yourself, and say “Thank you so much, but I have other commitments.” Like a warm hot bath, and a nap. Being a people pleaser 24/7 isn’t good for anyone’s health. I’ve reminded you several times, when you are on a plane, the flight attendant says: “Put your oxygen mask on first.” You can’t help other people if you’re a hot mess. Be gracious and kind to everyone, including you, if I haven’t already said it enough! 😊
Lots of book news to share. Santa’s Secret is on the shelves, the third book starring four friends Frankie, Nina, Amy and Rachael who take fun-filled holiday vacations each year. Also out now are paperback editions of Santa Cruise, and Santa & Company.
There is also a special e-book release of A Christmas Homecoming, the novella that was adapted into a Hallmark movie, called Unlocking Christmas. People keep asking why they changed the name. Hallmark had another film called A Christmas Homecoming and they didn’t want the audience to be confused. The movie is being aired on the Hallmark Mystery Channel from now until the end of the year.
Tis the season to celebrate the release of the next Sisterhood book, Backwater Justice on December 24th. The Sisterhood find themselves in the Pacific Northwest where young women have gone missing and there are some shady deals involving a very wealthy and powerful family. It’s book 36 in The Sisterhood. The longevity of this series is amazing. Goes to show you women like the satisfaction of seeing justice done, and to celebrate we are having a big Sisterhood contest, an extension from last month.
Enter to win a large collection of at least 30 books (yes, 30!) from the series. Contest ends December 15. Good for gifting, or good for you!
I am including a lot of recipes this month because holidays are a wonderful reason to share a meal.
Be well. Be Safe. Take care of yourself and have a peaceful, wonderful, magical holiday. And a sane, happy, healthy and prosperous New Year.
Warmest wishes,
Fern
P.S. Now we wait and see how long it will take before my little fur family decides the ornaments are their new toys, or any one of the trees looks good for climbing.
Christmas Eve Dinner Italian Style – It’s not the traditional Seven Fishes, but it’s yummy.
EGGPLANT STACKS
Ingredients:
- (2) large eggplants, skinned and sliced ¼ inch thick
- (3) cups Italian flavored breadcrumbs
- (2) eggs beaten
- (1/4) cup milk
- (2) cups Parmesan cheese
- (4) tablespoons chopped parsley
- (2) teaspoons dry oregano
- (2) cups Ricotta Cheese
- (8 oz.) tomato sauce – Prego or other brand
- (2) cups shredded mozzarella
- (1) cup olive oil
Mix eggs and milk in a bowl.
Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl.
Heat olive oil to medium.
Dip eggplant in egg batter and dredge through breadcrumb mixture.
Place eggplant in frying pan and brown on both sides.
Place on paper towels.
Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.
Let the eggplant cool.
Begin stacking.
1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
Repeat until you have 3-4 slices of eggplant per stack.
Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.
SHRIMP SCAMPI
Ingredients:
- 1-2 lbs. JUMBO shrimp/shelled and deveined (leave tail on or off)
- 2 Tbs. Olive Oil
- 4 tbs. butter
- 4-5 cloves garlic minced
- ¼ cup dry white wine or vegetable stock
- 2 tbs. lemon juice
- ¼ cup chopped parsley
- Crushed red pepper if desired
Heat olive oil and ½ of the butter. Sauté garlic 2 minutes.
Add shrimp and sauté on one side for 2 minutes.
Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes.
Shrimp should be pink.
Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper).
Remove pan from heat.
Can be served over linguini or rice if desired.
STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT
- 1 Piece of founder per person (using 6 pieces for recipe)
- 1 cup chopped crab meat (optional)
- 2 tablespoons butter
- 1/4 cup olive oil
- (4) lemons for garnish – cut into equal pieces
- Zest and juice of (1) lemon
- 2 cups breadcrumbs Italian flavored breadcrumbs
- 1/2 cup finely grated parmesan cheese
- ¼ cup finely chopped parsley
- 4-5 cloves finely chopped garlic
- ¼ teaspoon oregano
Rinse flounder and pat dry.
Heat oven to 325 degrees.
Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.
Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended, and if adding crabmeat until cooked.
Place 2-3 tablespoons of mixture and spread in middle of flounder. Roll flounder and hold together with toothpick.
Mix lemon zest and lemon juice together and pour over flounder.
Bake 15-20 minutes until fish turns white.
Once removed from oven top fish with any remaining stuffing.
Squeeze lemons over fish.
FRESH APPLE CAKE, courtesy of Deb Yarmula.
Ingredients:
You will need (3) large mixing bowls, Bundt pan, shallow baking pan
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 3 ½ cups chopped Granny Smith apples – cored and peeled
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
Preheat oven to 325. Coat 10 inch Bundt pan with non-stick spray and lightly floured.
Spread walnuts in a separate pan and toast for about 7 minutes until golden. Cool completely.
In large bowl whisk flour, baking soda, and salt.
In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula. Beat one minute longer or until well combined.
Fold in apple mixture from bowl 2.
Once all ingredients are folded together spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
Bake 1 ½ hours or until inserted toothpick comes out clean.
Cool on rack. Serve with a big helping of ice cream.
SNOWBALLS
Ingredients
- 1 Cup butter softened
- ½ Cup powdered sugar
- 1 tsp vanilla
- 2 ¼ Cups flour
- ¼ tsp salt
- ¼ Cup finely chopped walnuts
Mix well butter, powdered sugar, and vanilla.
Mix in flour, salt, and walnuts until holds together.
Roll into 1” balls.
Place on ungreased baking sheet.
Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
Makes 4 dozen.
POUND CAKE
Ingredients:
- 1 lb butter
- 3 1/3 C sugar
- 10 eggs
- 4 C flour
- ½ tsp salt
- 1 T vanilla
- 1 tsp lemon extract
Cream butter and sugar. Add eggs one at a time and beat thoroughly. Add sifted flour and dry ingredients. Add flavorings. Beat 15 minutes. Bake in greased tube pan. Bake 300 degrees for 2 hours or 325 degrees for 1 ½ hours.
If you’re like me, technology can be a little confusing. Okay, a lot confusing, so here’s a little more info to help you navigate.
We put all my books from 2023 on the 2023 page and all the upcoming releases on the 2024 page.
The SERIES TAB explains each series and the books in the series. There’s a tab about me, Mary Kuczkir—yep that’s my real name; recipes, and my furry friends.
Thank you! Enjoy!
