Monthly Archives: July 2024

Fern Michaels > Blog WP > 2024 > July
Posted on

July 2024 Monthly Letter

Dear Friends,

Wait a second!  Didn’t we just turn a page on the calendar five minutes ago, or am I delirious from the heat? Maybe both?

Remember when talking about the weather was a safe subject?  People may not want to acknowledge climate change, but guess what kids?  The climate is changing every single day.  Call it whatever you want but it seems as if the weather people can’t seem to get a handle on it either.  From where I am sitting, I can tell you the summers are getting hotter, starting sooner, and are relentless. We used to call them “sultry,” and I could sit in my rocker on my porch and enjoy a cold bottle of Coca Cola.  Today?  Nope.  It’s close to one-hundred degrees and the humidity could steam the wrinkles out of a linen suit.

And it’s not just the weather that is extreme.  Anxiety levels are at their peak.  There seems to be a new thing to fret about every day.  My advice?  Don’t get your panties in a knot over little annoyances, like the guy at the head of the line at the drug store who wants to discuss his ingrown toenail with the pharmacist.  Use that time to think about all the things you can be grateful for, including the fact that the guy will eventually pay for his Fungi Nail and get the heck out of there.  Or, you can try thought balloons.  Like in the cartoons.  Sometimes I laugh out loud at what’s going through my head and then everyone around me takes a few steps back.  Gives me a little more elbow room.

My point is, try to stay positive, and focus on the things you can actually control.  In the words of Mark Twain, ‘Worrying is like paying a debt you don’t owe.”

Be kind even if you want to choke the living heck out of the idiot who left his shopping cart in the middle of the parking lot, or the obnoxious guy in the fancy car who just cut you off.  As long as nobody got hurt, you’re having a good day.

Often it’s the little things that make the biggest difference.  Say hello to the guy in the produce section.  Ask him what looks good this week?  Even if you don’t care, you will make him feel important, and everyone wants a taste of that: acknowledgement.  I was walking to my car the other day and a woman was walking toward me.  I said, “Good morning.”  Suddenly her face lit up and she returned the greeting.  I went on to tell her I liked her outfit (which I actually did.)  She was beaming.  I’d like to think I made her day, or at least her morning until she got behind the guy in the pharmacy.  LOL.  Pay it forward my friends.

I want to thank you for your kind words and messages.  It means the world to me that after all the years I’ve been writing, I can still reach people’s hearts, minds, and souls.  So, thank you from the bottom of my heart.

On to books.  If you haven’t read ON THE LINE yet, I hope you will give it a try.  There was a wonderful wine and food tasting to honor the paperback release, and the proceeds went to World Central Kitchen, which is ‘central” to the story.  There were lots of requests for extra copies for people to feature it in their “Little Free Library.”  Now that is definitely a thing, started by an organization with a mission to build community, inspire readers, and expand book access.  If you have the desire to find out more you can go to their website, https://littlefreelibrary.org/ or you can buy a kit on-line.

This month’s contest will be:
1st prize ON THE LINE and 4 additional books in tote bag; second and third prize will get a copy of ON THE LINE

Wishing you a happy and peaceful month.
All the best,
Fern

Posted on

July 2024 Recipes

Here are a couple of my favorite summer specials.   Nothing says summer more than watermelon (besides the heat!)

WATERMELON AND BLUEBERRY SALAD

Also very patriotic looking

Suggestion: prepare the fruit ahead of time and leave them in their own bowl, in the frig; then toss everything together just before you’re ready to serve.

Ingredients

  • 2 ounces olive oil
  • 1 ounce balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup finely diced red onion (optional)
  • 8 cups diced watermelon
  • 2 cups fresh blueberries
  • 1/4 cup rough chopped fresh mint leaves
  • 1/2 cup crumbled feta cheese or Ricotta Salata (this is a DRY Ricotta – a nice substitute if you can find it. It has a similar consistency as Feta but a little less tangy)

Instructions

  1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
  2. Add the diced watermelon, blueberries, mint and cheese to bowl. Gently toss to coat.

SLOPPY JOES

Always a crowd pleaser. You can prepare a day ahead and reheat the next day.

Ingredients

  • 1 Tbsp. canola or light olive oil
  • 1 small onion, chopped
  • 1 red or orange bell pepper (stay away from the green ones -they’re much harder to digest
  • 4 cloves garlic, chopped
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lb. 80% lean ground beef
  • 1/2 c. ketchup
  • 1/2 c. lager beer
  • 3 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1 Tbsp. brown sugar
  • 1 tsp. chili powder (more or none, depending on how much “heat” you prefer)
  • 3 Tbsp. unsalted or salted butter to toast hamburger buns
  • Toasted hamburger buns, sliced dill pickles

Instructions

  1. Heat oil in a large skillet pan over medium-low heat.
  2. Add onion, pepper, garlic, and oregano. Season with salt and pepper. Stir occasionally, until softened, 8 to 10 minutes.
  3. Increase heat to medium. Add beef and season with salt and pepper.
  4. Break up beef with spoon, stirring occasionally, until brown, 5 to 6 minutes.
  5. Stir in ketchup, beer, Worcestershire, tomato paste, sugar, and chili powder.
  6. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes.

Serve on buns topped with pickles

Bacon Potato Salad – yes! Bacon!

Ingredients

  • 2 lb. small new potatoes
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. sour cream
  • 2 Tbsp. mayonnaise
  • 1 1/2 Tbsp. white wine vinegar
  • 12 oz. assorted-colored cherry or grape tomatoes
  • 4 slices bacon, cooked and broken into pieces
  • 1 1/2 Cups baby arugula
  • Chopped chives, for serving

Instructions

  1. Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes.
  2. Drain and run under cold water to cool. Once cool, cut in half (or quarter, if large).
  3. Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.