Yearly Archives: 2023

Fern Michaels > Blog WP > 2023
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December 2023 Monthly Letter

Dear Friends,

I hope you had a peaceful Thanksgiving.  Speaking of holidays, wasn’t it Christmas just a few days ago?  How did it get here so fast?  Santa must be giving the reindeer some serious caffeine.

Here we are again, in the season for shopping, planning, and manor angst.  I find it almost amusing when you go into a store during the holidays and there is only one cash register open among a row of eight, and the line of people wraps around shelves filled with “last minute” items.  I have a theory.  They do it on purpose so you’ll buy more stuff!  Ha.  But seriously, did Christmas come as a surprise to store managers?  And they wonder why people are shopping on-line more than ever.  I also have another theory.  People really like to shop in person.  I know I do.  You get to touch the stuff you are pondering to plop down your hard-earned money.  You get to see the REAL color of that sweater.  But the convenience of hitting a key on your computer is appealing.  Still…

I know I told you that we must have our Christmas decorations up right after Halloween or the Ornament Police will issue a summons and drop a chunk of black coal on your doorstep.  I’m only half kidding.  My kids arranged to decorate my house this year.  I usually go all out turning my modest home into a magical holiday scene, and this year was no different.  I must have thousands of lights in all colors; some are blinking, others are twinkling.  I even have one of those flood lights that shines an outline of Santa in the tree.  If it weren’t for the palm trees and lack of snow, you would think you were at Santa’s workshop!  It gives me such joy to see and know that a passersby can enjoy the magic of Christmas even for a moment.  Now we wait and see how long it will take before my little fur family decides the ornaments are their new toys.

And a friendly reminder for you.  Take it easy.  You will get everything done.   And if you don’t, don’t sweat it unless it means getting arrested.  LOL.  Breathe.  It’s good for the soul.  And remember to be kind even when you’d rather scream.  Life is too short to be in a crummy mood.  Sure things go awry all the time, which means you should choose your hissy-fits accordingly.  Most of the time it’s not worth getting yourself tied up in knots.  Wait five minutes and things could change.

Lots of book news to share.  Santa & Company has hit the shelves, along with Falling Stars.  At the end of December the mass market edition of Rock Bottom will be available.  It’s book 35 in The Sisterhood.  The longevity of this series is astonishing.  Goes to show you women like the satisfaction of seeing justice done.  More of us should be in charge!

This month’s contest will feature a signed Advance Reading Copy, known as an ARC, of The Wild Side.  Let me explain what that means.  In the publishing world, in order for the book to be reviewed it has to be submitted four months before the book goes on sale.  That gives the reviewers time to review it before it hits the shelves.  It’s a very limited print run in a large paperback format—even though the finished book will be in hardcover—and they print less than 100 copies.  That being said, this signed edition is a collectors’ item, for those collectors out there.  There will be a few other titles, as well as a Godiva mug with hot chocolate to keep you cozy while you read.

I mentioned this last year and it’s worth repeating if you are throwing a holiday party.  Ask your guests—instead of bringing wine, candy, cake, or cookies, etc.–bring an unwrapped gift for a kid and donate them to Toys for Tots or a local charity.  Another idea is to ask them to bring non-perishable food items [canned goods, rice, pasta, baby food] and donate them to the local food pantry.  It takes the pressure off your guests, you don’t end up with six fruit cakes, and everyone can feel good about doing a little something for someone in need.

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.
You may often hear about the Italian tradition of Christmas Eve dinner when they serve seven fishes.  We’ll do an abbreviated version below.  Plus we have some scrumptious desserts from my friend Diane Sarrocco, as well as a yummy cranberry crumble from my former editor Esi Sogah.

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December 2023 Recipes

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
cup olive oil

  1. Mix eggs and milk in a bowl
  2. Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl
  3. Heat olive oil to medium
  4. Dip eggplant in egg batter and dredge through breadcrumb mixture.
  5. Place eggplant in frying pan and brown on both sides.
  6. Place on paper towels.
  7. Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together
  8. Let the eggplant cool.
  9. 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

  1. Heat olive oil and ½ of the butter. Sauté garlic 2 minutes
  2. Add shrimp and sauté on one side for 2 minutes
  3. Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
  4. Shrimp should be pink.
  5. Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
  6. Remove pan from heat.
  7. 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

  1. Rinse flounder and pat dry
  2. Heat oven to 325 degrees
  3. Heat butter and ½ olive oil in sauce pan, add garlic and sauté for 1-2 minutes
  4. Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended and if adding crabmeat until cooked
  5. Place 2-3 tablespoons of mixture and spread in middle of flounder. Roll flounder and hold together with toothpick.
  6. Mix lemon zest and lemon juice together and pour over flounder
  7. Bake 15-20 minutes until fish turns white.
  8. Once removed from oven top fish with any remaining stuffing.
  9. 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

  1. Preheat oven to 325. Coat 10-inch Bundt pan with non-stick spray and lightly floured.
  2. Spread walnuts in a separate pan and toast for about 7 minutes until golden. Cool completely.
  3. In large bowl whisk flour, baking soda, and salt.
  4. In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
  5. In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
  6. 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.
  7. Fold in apple mixture from bowl 2.
  8. Once all ingredients are folded together, spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
  9. 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

  1. Mix well butter, powdered sugar, and vanilla.
  2. Mix in flour, salt, and walnuts until holds together.
  3. Roll into 1” balls.
  4. Place on ungreased baking sheet.
  5. Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
  6. While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
  7. 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

  1. Cream butter and sugar.
  2. Add eggs one at a time and beat thoroughly.
  3. Add sifted flour and dry ingredients.
  4. Add flavorings.
  5. Beat 15 minutes.
  6. Bake in greased tube pan.
  7. Bake 300 degrees for 2 hours or 325 1 ½ hours

NO BAKE RASPBERRY CONFECTIONS (aka RUM BALLS)

5 ½ Cups chocolate graham cracker crumbs
1 Cup finely chopped pecans
1 Cup raspberry preserves
12 oz chocolate mini morsels
2 T dark rum
1 Cup sifted powdered sugar

  1. Combine first 5 ingredients in large bowl, stirring well.
  2. Shape mixture into 1 ¼” balls.
  3. Roll balls in powdered sugar.
  4. Refrigerate in tightly covered container for up to a week.
  5. Makes 5 dozen

CRANBERRY CRUMBLE PIE BARS

Ingredients
(3) cups all-purpose flour (spooned & leveled)
(1) cup granulated sugar
(1) teaspoon baking powder
(1/4) teaspoon salt
(1) teaspoon ground cinnamon
(1) cup unsalted butter, cold and cubed
(1) large egg
(1/4) cup milk
(2) teaspoons pure vanilla extract
optional: 1/3 cup sliced almonds

CRANBERRY FILLING

(4) cups fresh or frozen cranberries (do not thaw)
(3/4) cup  granulated sugar
(1) Tablespoon cornstarch
(2) teaspoons orange zest
(1) Tablespoon  fresh orange juice

ORANGE ICING (OPTIONAL)

(2) Tablespoons  fresh orange juice
(1) cup  confectioners’ sugar

Instructions

  1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
  2. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and cut in the butter until all the flour is coated and resembles pea-sized crumbles. (This takes at least 5 minutes.)
  3. Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
  4. Set 2 cups of the crumble mixture aside. Pour the remaining 4 cups into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly. Set aside.
  5. Cranberry Filling: Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds on top.
  6. Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
  7. Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
  8. Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for three months.
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November 2023 Monthly Letter

Dear Reader,

Thank you for visiting my website.  I know I say this every month, but boy does the time fly!  It’s November already!  I hope Halloween brought you more treats than tricks as we head toward Thanksgiving.  We need to focus on those two words:  Thanks and Giving, especially with the holidays looming.  It’s been a rough year all around.  Just when we thought the pandemic was behind us we were slammed with floods, fires, volcanos, war, and tragic mass shootings.   Most of you know I’m a news junkie, but there seems to be very little good news.  It truly makes me sad, and I pray for the world to heal.  People have suffered a lot, and it’s important to remember that as long as you can get out of bed and put your pants on, you are ahead of the game.  So look around you and give thanks for the people and pets in your life.  Yep, count your blessings.  I don’t mean to be flippant—just something to think about.

Now on to more stress:  The holidaze.  Thanksgiving.  Who to visit or who to invite?  I suggested this once before and I still think it’s worth mentioning again.  Maybe it’s time to pull out the old TV trays, heat up a few TV dinners, and watch your family’s favorite movies.  Or order pizza.  I’m sure the Pilgrims would understand.  I imagine they would have done the same thing if it had been an option.  Anything to take a load off many of you who are juggling family, work, dinner, sports, volunteering.  Or perhaps have a small group and ask everyone to bring a covered dish.  Less work for everyone.  I remember way back when people would host covered dish dinners.  There were a lot of green beans and Campbell’s mushroom soup casseroles—don’t forget the crispy onions on the top from the Lipton onion soup box!  My point is, try not to burden yourself more than necessary.  Everyone can pitch in.

One more little speech from my soapbox:  as we approach the holidays, people are going to be even more frustrated with lack of goods and services.  You’re probably going to be spending a lot of time waiting in lines or trying to find the packages that were delivered to the wrong address.  Don’t blow a gasket.  It’s not worth it unless it’s cheese or chocolate.  LOL.  So try to stay cool.  One more thing I will ask is to perform one random act of kindness each day.  It can be as simple as saying good morning to someone you don’t know, who you pass by on the street, or in a store.  Granted, some people will give you a strange look, but most people will smile and you’ll see their eyes light up.  You are acknowledging their existence.  Isn’t that what most people want?  To be acknowledged?  Open the door for someone.  Give a total stranger a compliment “Oh, I like your shoes!”  Or “Nice handbag.”  Even if it isn’t, it will make their day, and as a result, it will also make yours.  Here’s another example:  I was in Kohls a few weeks ago to return a pair of slippers.  They gave me a coupon for $5.00 in Kohls’ Cash.  I knew I wasn’t going to be back in the store before it expired.  As much as the Godiva bag of truffles beckoned me, I decided to give the coupon to a couple who were in the check-out line.  I just said, “here’s a coupon for five bucks.”  They thanked me but I could tell they were taken aback.  As I was walking away I heard the husband say to his wife, “Wow.  That was so nice of her.”  The thing is, it wasn’t so much the value of the coupon.  It was the value of kindness.

On to fun stuff!  LIAR! is still on the New York Times list, and I am grateful to all my fans who bought it and who wrote such wonderful reviews.  For the month of November we will be giving away a beautiful Lenox snowflake ornament, with signed copies of Santa Cruise, Santa & Company, and a couple other favorites.

Have a wonderful THANKSGIVING!   Be safe and be well.
Fern

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November 2023 Recipes

Now on to another favorite topic, food.  For those of you who are baking—and from what I hear, it’s a lot of you—I am sharing the fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple 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 refrigerator for 15-30 mins.
  • Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

  • 5 cups, cored, peeled and thinly sliced apples. Granny Green and Mackintosh
  • Mix together and add to apples
  • 3/4 cups brown sugar
  • 2 tbs. flour
  • 1 tsp. cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp. nutmeg
  • 2 tbs. butter
  • Place into pie pan
  • Roll out top dough for crust and place on top
  • Make 4 slashes in top crust

Bake 450 degrees for 15 mins.  Turn heat down to 350 degrees and bake for 20 to 35 mins.  Remove when golden brown.

Serve with whipped cream or ice cream.  Enjoy

If you’re craving the traditional pumpkin pie, another repeat of one of my favorites:

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 refrigerator 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 12oz can evaporated milk
  • In a medium bowl combine ingredients in order listed above.
  • Pour the mixture into unbaked piecrust. Bake in pre-heated 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.
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October 2023 Monthly Letter

Dear Reader,

Thank you for visiting my website.  It’s October.  Wow.  Where does the time go?  I’m just getting used to seeing Halloween decorations, and if you blink a few times, you’ll start seeing holiday decorations!  Can someone please slow it down?  We should be able to enjoy what’s happening now, but everyone is moving at the speed of light, and there’s barely enough time to enjoy each day as it comes.  I know, I’ve been on that soap box before, but try to stop and smell the pumpkin spice before it’s frankincense and myrrh.  😊

Now that we’re officially into Fall, for many of you it’s time to do the wardrobe switch-over.  What a royal pain that can be, but it’s a good time to purge some of those things that you will never, ever wear again.  Make a pile and donate them.  There are people who are in desperate need of clothing.  As my Aunt Irene would say, “let someone else enjoy it.”

On to fun stuff.  I am happy to say LIAR! has been getting great reviews, so I thank all my fans and readers!  AND it’s # 10 on the NEW YORK TIMES Best Seller List!  People really like the brother and sister team, Luna and Cullen.  SANTA & COMPANY is on sale now and is an “Editor’s Pick.”  For those of you who read SANTA CRUISE, you’ll be delighted to reconnect with Frankie, Rachael, Amy, and Nina as they hit the slopes in Lake Tahoe with lots of twists and turns.  (No pun intended…you’ll see what I mean when you read it!)

This month’s contest is a collection of books, including LIAR!, HIDDEN, WEEKEND WARRIORS, TICK TOCK, ON THE LINE, ABOUT FACE.  (Maybe some early Christmas gifts?)

Be well, be safe, be kind, and try to have some fun.

All the best, Fern

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October 2023 Recipes

P.S.  Halloween is in a few weeks and we surely need a few treats, food or otherwise.  October is also Oktoberfest and I want to share a pretzel recipe with you:

Soft Pretzels

Ingredients
for 8 servings

  • 1 ½ cups water, warm
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 4 ½ cups flour
  • 3 tablespoons oil, divided
  • ⅔ cup baking soda
  • 2 eggs, beaten
  • coarse salt

Instructions:

  • In a bowl, mix water, salt, and sugar until combined. Add yeast and let rest 5 minutes until yeast starts to foam.
  • Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.
  • Remove the dough and use the remaining oil to cover the bowl.
  • Cover bowl with plastic wrap and leave in a warm place for 1 hour.
  • Preheat oven to 450°F (230°C).
  • Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
  • Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
  • Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
  • Enjoy!

Now for something sweet:

Pumpkin Bread

Ingredients
for 12 servings

  • 2 eggs
  • ½ cup oil
  • 1 cup pumpkin puree
  • ⅔ cup honey
  • 2 tablespoons water
  • 1 ¾ cups whole wheat flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 pinch salt

Instructions:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
  • Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
  • Pour the batter into a greased loaf pan and smooth the top into an even layer.
  • Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes before carefully unmolding.
  • Let the loaf sit at room temperature for at least 1 hour before slicing.
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September 2023 Monthly Letter

Dear Reader,

Hello again and thanks for visiting.  Even though it’s early September we still have some hot weather ahead, especially if you’re in the South.  I don’t know about you, but when the temperature is about to burst the thermometer, I don’t feel too much like cooking so I will share some easy recipes besides digging into a carton of ice cream.

Kids are going back to school, and I am sure there are mothers and fathers out there who are doing cartwheels!

The cats are still running my life and I am very happy about it and so is Harvey.  He thinks they belong to him.  If you don’t have a pet, you don’t know what you’re missing.  I’m serious.  There was an article in the news a couple of weeks ago about how petting animals can lower your blood pressure and reduce stress, unless you’re awakened in the wee hours when one of them hits the remote and Columbo is in your living room looking for clues.  It’s happened more than once.  One night I heard voices and it scared the bejeezus out of me.  After listening for a few more seconds, I realized it was Opie and Andy talking to Aunt Bea.  If you don’t know what I’m referring to, go to COZI TV.  Great television shows from days gone by.

Before I go any further, I want to advise you of a scam on Facebook.  (What else is new?)  This is the second time someone has used my contest to try to get credit card information from you.  I WILL NEVER ASK YOU FOR ANY SUCH THING.  EVER.  So PLEASE BE CAREFUL.

I also want to thank the people who take the time to write to me.  I cannot tell you how much it means to hear how my books have helped you, whether it’s nights of insomnia, or sheer entertainment.  Please keep sharing your experiences.  I read all your comments.  Recently I received one who has been a fan for many years.  She claims she’s addicted.  LOL.  At least it’s a healthy addiction!

So here we are in September and Halloween decorations are up.  I actually saw boxes of holiday ornaments being offloaded at a big box store.  Time moves too swiftly.  Can we please slow it down a notch?

On the book side of things, LIAR! Book 4 in the Lost and Found Series is on sale now in mass market.  Lot’s of twists and turns and an insider’s view of New York City.

ROCK BOTTOM – Sisterhood # 35 (can you believe it?) library edition is available the end of this month.

A new Christmas hardcover SANTA & COMPANY is coming in October when four friends, Frankie, Amy, Nina, and Rachael meet up in Lake Tahoe for another zany adventure.  FALLING STARS in paperback will also be available.  There are also many e-book promotions that will be running so tune into my Facebook page often.

This month’s contest is for autographed copies of a few of my favorites with a special autumn surprise.

Stay well, healthy, and strong!

All the best,
Fern Michaels

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September 2023 Recipes

I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt, top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.
Note:  Never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week.  NOTE:  Cheese never lasts that long in my house.

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August 2023 Monthly Letter

Dear Friends,

Talk about a hot summer!  The heat, the smoke, the rain, tornados, and the red lantern flies in the Northeast. If you see four men riding on horses (Red, Black, Pale, White) hitch up your pants and run like the wind! But seriously, there is a lot of energy swirling around us. Do you ever feel like you are in the spin cycle of the washing machine? Hang on, my friends. Think good, calm, cool thoughts. We too can be bursts of energy, so let’s focus it on good stuff. I know it can be difficult to find good stuff when you’re dealing with a boatload of chaos, loss, stress, and strife. You name it. But there is always something to smile about. Sometimes you have to look in the most unlikely places. Where? Your friends—I know you’ve got at least one or two—your pets—your family. I try to look at life like I’m watching television. If I don’t like what’s on, I change the channel until I find something amusing, engaging, or entertaining. I suppose that’s why people have hobbies. They are a distraction, and hopefully satisfying. Me? I enjoy diddling in the garden, but the biggest joy are my pets.  (Don’t tell my kids, or the grandkids. LOL.) Speaking of gardening, some of my vegetables didn’t make it through all this heat, but the tomatoes are hanging in there. Literally. It’s a bumper crop out there!

I mentioned this once before about the “Dog Days” of summer. I always thought they were called that because the dogs would look for shade and pant their way through the month. But that’s not correct. The term actually started over a thousand years ago when the Greeks discovered Sirius, known as The Dog Star. Sirius appears in the night sky in August, hence “Dog Days.” Who knew?  The Greeks I suppose.

August 22 will be the release date of LIAR! the third book in the Lost & Found Series. This time Luna gets locked in an armoire and discovers a disturbing message. This leads our main characters on a wild goose chase to find its origins, while they grapple with the mystery of a long ago kidnapping and ransom. They travel to New York for an art opening not realizing the two situations are connected. From “old money” to “new art,” follow them to lesser-known and historical parts of Manhattan, the city that never sleeps. In fact, this month’s contest includes a limited edition of LIAR! and the two preceding titles, HIDDEN, and SECRETS. As a bonus, there are two sisterhood novels, and a stand-alone novel of suspense. And, another bonus is a zippered tote bag to carry all your books, groceries, or whatever you choose.

All the best,
Fern Michaels

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August 2023 Recipes

I would include some recipes this month, but it’s just too hot to think about cooking so here are two refreshing summer drinks and a salad.

Southern Sweet Tea
1 gallon pitcher for serving
(12) bags of Black Tea
4 cups of water
1 cup granulated sugar
Fresh Mint
Boil the water and place the teabags in the pot.  Turn off the stove and let bags steep for 5 minutes.
Add the sugar and stir until completely dissolved.
Pour steeped tea into the pitcher and add 3 quarts of water to mixture.
Chill in refrigerator until cold.
Add mint and voila.

Watermelon Iced Tea
Prepare tea mixture as above.
Scoop out the pink flesh of a small watermelon.  (I buy it already cubed!)
Place watermelon in a blender and liquify it.  You should get about 4 cups.
Mix equal parts watermelon juice with tea mixture – let stand for 15 minutes.
Add Fresh Mint to serve.
If you want to get fancy, save some of the watermelon and cut into cubes and use them in the glass when you serve it.

Peach and Blueberry Salad
5 ounces baby greens
2 ripe peaches, peeled and diced
1/2 cup blueberries
1/2 cup crumbled feta or goat cheese
1/3 cup almonds, chopped  (optional)
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar  – it’s pretty easy to find
Sea salt and freshly ground black pepper, to taste.
Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.
Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss.

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