March 2022 Monthly Letter

Dear Friends,

I hope this finds you and your loved ones safe and well.  Just when you thought things were going to lighten up, the world is faced with another challenge.  I don’t mean to be a Debbie-Downer, but my heart breaks for the people of Ukraine, and anywhere else there is tyranny and injustice.  It’s no surprise aliens don’t want to come here.  Too bad they can’t pick up all the bad guys and whisk them off the planet.  Maybe I should start writing science fiction.  Ha.  Ha.  I have often said if women ruled the world, we wouldn’t have any of this fighting.  Ok.  Maybe a little hair-pulling but women still have a nurturing instinct, at least for now.  So let’s pray – however and to whomever you pray – we can find peaceful coexistence.

They say March comes in like a lion and goes out like a lamb.  This year it’s more like a rollercoaster.  One day it’s 70 degrees, the next it’s hovering around 30.  Yep, everything is off kilter, so we need to try even harder to keep our balance.  In a very short time we will see daffodils, tulips, and forsythia’s in bloom bringing us a sense of hope.  I hope!

Next month we have Easter.  Last year I told you how we arrive at Easter Sunday.  Here’s a refresher:

It is the FIRST Sunday after the FIRST Full Moon AFTER the Equinox (equal hours of daylight and dark).  Follow me with the math.  This year The Equinox is March 20th.  The first full moon after the Equinox is April 16.  The first Sunday after that is April 17th.  Voila!  Passover is also on its own calendar and this year it’s the weekend of Easter.  God sure works in mysterious ways.

For book news:  19 Yellow Moon Road is # 9 on the New York Times Best Seller List!

Fear Thy Neighbor, a stand-alone hardcover will be available first week of April.  It’s about a woman, Alison Marshall, who is looking for a place to call home.  She finds a something that seems to be is everything she hoped.  But as days turn into weeks, she uncovers a dark side to this supposedly peaceful haven, but something clandestine is lurking among the locals, and once Alison discovers what it is, she faces a stark choice.  It’s intriguing and suspenseful and I don’t want to give any more details away.  SO…

This months’ contest is a signed copy Fear Thy Neighbor!

I am working on a new novel for next year.  It’s about a chef, a mysterious illness, and a secret past.  While I was writing it, I came across some recipes that I am going to share with you now.

Be well, be safe!  Take care of yourself.

All the best,
Fern

March 2022 Recipes

Cheese Stuffed Corn Cakes

SERVINGS

6 arepas

INGREDIENTS

  • 2 cups precooked corn meal
  • 2 cups hot water
  • ¼ teaspoon salt
  • 2 tablespoon soft butter divided
  • 12 slices mozzarella cheese

INSTRUCTIONS

In a medium bowl mix the corn meal, water, salt and ½ the butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.

Form 6 small balls with the dough.

Place each ball between 2 pieces of parchment paper, and with a flat pot cover or rolling pin, flatten to about ⅓ inch thick.  The arepas should be about 5” in diameter.

Add the butter to a nonstick pan over medium heat.  Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or until they are golden brown.

Split the arepas using a knife as you would do with an English muffin and stuff with 2 slices of mozzarella cheese.

Place the stuffed arepas back on the skillet over medium high heat and cook 2 minutes on each side or until the cheese is melted and serve immediately.


BIRRIA – Columbian Stew

It’s a little spicey so use your judgement.

INGREDIENTS

  • 2 dried chile peppers, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried habanero chile pods, stemmed and seeded
  • water to cover
  • 6 cloves garlic
  • 1 slice onion, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 2 ½ onions, chopped
  • 3 ½ pounds boneless beef chuck roast, cut into chunks
  • 6 bay leaves

INSTRUCTIONS

Place the dried chiles into a saucepan and cover with water.  Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

Pour chile sauce mixture into a blender.  Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.

Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes.  Add beef back in and season with salt.