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.
Dear Friends,
I hope this finds you and your loved ones safe and well. I don’t know about where you live, but snow? In South Carolina? And New Orleans, and Florida? I shouldn’t be having trouble finding another word for “crazy” but it sure is! I suppose if you’ve never experienced snow, it could be a new adventure…if you’re in the third grade! As much as I think it can be beautiful as the white puffs lounge among the branches, I’d rather not have to deal with it. Shoveling and scraping ice off the car isn’t my idea of fun. I’m glad I have my kids who can find other kids to do it. LOL.
February brings us Ground Hog Day, which dates back to the 1800’s. From what I heard, Punxsutawney Phil predicted six more weeks of winter, while Staten Island Chuck predicts an early Spring. Phil’s prognostications have been accurate only 30% in the past ten years, so my money is on Chuck. Besides, New Yorkers are tough and don’t mess around. Ha.
We also have Valentine’s Day this month, and I have mixed feelings. As a writer of romance novels, I am sometimes ambivalent about it. I know that sounds contrary, but the reason I write those types of novels is because it’s the kind of romantic experience we wish we can have. And who says we can’t? If no one buys you candy this year, buy some for yourself. Or buy yourself a new purse. Something to treat yourself. We shouldn’t have to wait for other people to do something nice for us. If you’re single, especially female, gather up your gal-pals and celebrate Galentine’s Day, and celebrate your friendship! Kind of like The Sisterhood.
There is also the festival for the Lunar New Year, which has been observed for over three millennia, as in thousands. One legend is about a beast named Nian who was believed to feast on humans. But Nian feared loud noises, fire and the color red, hence the invention of fireworks by the Chinese. Those were this month’s cultural and historical tidbits.
That’s all I’ve got for now. Be well. Be safe. Be kind. Be good to yourself.
All the best,
Fern
This month’s contest will be for THREE winners! And a winner inside the winners.
Here’s the catch: Each winner will receive five books, BUT the first one to respond to the notification will also receive a cute miniature frog reading a book. So LEAP FORWARD and WIN!!
Each will receive copies of: Fight or Flight, Wild Side, On the Line, Rock Bottom and Back Water Justice
Now for some food:
Simple and Delicious Baked Chicken
Ingredients
- 4 bone-in, skin-on chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- In a small bowl, mix together the salt, black pepper, garlic powder, paprika, thyme, rosemary, and onion powder.
- Rub the chicken breasts with olive oil, then evenly coat them with the seasoning mixture.
- Place the chicken breasts in a baking dish and arrange the lemon slices around them.
- Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
- Garnish with chopped fresh parsley and serve with your favorite sides.
Tips
- For extra flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or up to 24 hours in the refrigerator.
- If you prefer boneless, skinless chicken breasts, reduce the cooking time to 25-30 minutes.
- Serve with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal.
Vegetarian Lasagna Recipe – For those friends and relatives who don’t eat meat but LOVE pasta! It’s a bit laborious, but well worth it.
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lasagna
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 3 cups fresh spinach, chopped
- 1 large zucchini, thinly sliced
- 1 large yellow squash, thinly sliced
- 2 cups sliced mushrooms
- 1 cup grated carrots
Instructions
Prepare the Sauce
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, and vegetable broth.
- Add, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
Prepare the Lasagna Layers
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined.
- In a large skillet, sauté the spinach, zucchini, yellow squash, mushrooms, and grated carrots over medium heat until tender, about 10 minutes. Set aside.
Assemble the Lasagna
- Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles on top of the sauce.
- Spread a layer of the ricotta cheese mixture over the noodles.
- Add a layer of the sautéed vegetables.
- Repeat these layers (sauce, noodles, ricotta cheese mixture, vegetables) until all ingredients are used up, ending with a layer of sauce.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Bake the Lasagna
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Tips and Variations
- Make it Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
- Use Different Vegetables: Feel free to substitute or add any of your favorite vegetables, such as eggplant, kale, or broccoli.
- Make it Ahead: Prepare the lasagna up to the baking step, cover, and store in the refrigerator for up to 24 hours. When ready to bake, follow the baking instructions.
- Freezing Instructions: Freeze individual portions for a quick and easy meal. Wrap each portion tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven until heated through.
Serving Suggestions
- Pair with a fresh green salad drizzled with balsamic vinaigrette.
- Serve with garlic bread for a deliciously satisfying meal.
- Accompany with a glass of red wine, such as Chianti or Merlot, to complement the rich flavors of the lasagna.
Enjoy this delightful vegetarian lasagna, bursting with flavors and textures that will leave everyone at the table asking for seconds!
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!
