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

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.