October 2021 Monthly Letter

Dear Reader,

Thank you for visiting my website.  I don’t know about you but as Yogi Berra used to say:  “It’s  Deja vu all over again.:”   It seems like we’re in a hamster wheel trying to move forward and getting nowhere.  Yes, some things have gotten better, but not enough.  People are still arguing over masks and vaccines.  Then when things seem to be opening up,  we get hit with another wave.  No wonder so many people are cranky.  Then there’s the whole school issue.  Virtual?  Hybrid? In-person?  I mentioned once before, I am so glad my kids are grown up and with the exception for one grandkid, they are no longer in school.  It’s a tough time for everyone and that’s an important thing to keep in mind.  We are all going through this.  A friend of mine was having dinner at a nice restaurant and there was a very loud and raucous group of five men.  They were terribly loud and annoying.  Finally she got up and walked over to their table and politely said, “Gentlemen (I know she used that word loosely) could you be so kind as to lower the decibel level just a bit?”  One of the men—who was a bit intoxicated—said “Listen lady, it’s been a rough year and a half. We’re just trying to have some fun. ”  She calmly said.  “Yes.  I agree.  It’s been a rough year and a half for everyone, including all the other people in this restaurant.  They too would like to have an enjoyable evening.”  Four of the men apologized, but Mr. Cranky Pants kept at it.  “And who do you think you are?”  He snapped.  She put out her hand and calmly introduced herself.  He had no choice but to shake her hand, otherwise he would have looked like a bigger jerk.  When she went back to her seat another gentleman at the next table said, “Thank you.  You did something the rest of us wanted to do.”  It takes a strong woman to be soft and reasonable.  I am sure she would rather throw a drink in his face, but that would only have escalated the situation.  My point is, no matter how much you want to smack the snot out of someone, take a minute and think about the outcome you want.  Peace or fisticuffs? And that’s  today’s lesson in tolerance.  It ain’t easy.  Try to be patient.

On to fun stuff.  I am happy to say HIDDEN has been a big hit and has been in the top 3 best-selling paperbacks for three weeks.  SANTA CRUISE just shipped and the cover looks spectacular.  It’s an entertaining read if I say so myself.  LOL.  Lots of shenanigans and a tribute to friendship.  To celebrate the book, each week for the  month of October we will be giving away a signed copy, so be sure you enter the contest. Winners will be chosen every Sunday at 12 PM EST so sign up as often as you’d like!

The kitty patrol are up to their usual tricks like turning on the TV in the middle of the night.  I have to remember to hide the remote, except I forget where I put it.  Need to leave a post-it, but I’m sure Mz. Boo will figure out a way to hide that too!

Be well, be safe, be kind, and try to have some fun.   All the best, Fern

October 2021 Recipes

Halloween is in a few weeks and we surely need a few treats.  For the bakers I want to revisit a wonderful seasonal pie, and a comfort food recipe.

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry  for two 9 inch  pastry pans:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2/3 cups butter
  • 2-3 tbs. cold water

Sift flour and salt together

Add butter and cut it through with pastry blender until mixture is in pieces, pea size

Add cold water a few drops at time until moistened enough to hold together in a ball

Wrap in plastic and chill in frig. for 15-30 mins

Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 2 Large eggs, beaten
  • ¾ Cup brown sugar (may also use white sugar)
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon clove
  • 15 Oz can pumpkin puree
  • 1 12 Oz can evaporated milk

In a medium bowl combine ingredients in order listed above.

Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.

Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.

Cool 2 hrs. and serve or refrigerate.

Short Ribs – Crock Pot Recipe – You can make two different dinners from this

  • 2 lbs. short ribs
  • 1 lb. mushrooms – washed and sliced
  • 1 large leek (or onion) sliced thin
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
  • 8 oz. broth (bone is the best but you can use chicken or vegetable)
  • 1 tsp. ground savory
  • 1 tsp. dry oregano
  • 1 tsp. thyme
  • Pinch of salt
  • Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.

Brown the leeks and garlic in the same pan.

Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.

Add ribs and top with the mushrooms.

Cook 6 hours on high or 8 hours on low.

The meat will literally fall off the bone, that you can discard.

First meal is the beef.  Serve with mashed potatoes.

Second meal (which is the best part for me)

Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They  usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.

Use the mushroom sauce on top of

Garnish with fresh basil, grated parmesan, or pecorino cheese.

If you’re like me and you want to give it a kick, sprinkle crushed red pepper.

Buon appetito!