August 2024 Monthly Letter

Dear Reader,

Wait a second! Didn’t we go through turning the page of the calendar ten minutes ago? I know because it’s in my last letter. Jeepers! I hope this finds you and your loved ones safe and well. And here we are, once again in the “Dog Days” of summer. They technically started on July 3rd until August 11th. “Why?” you might ask. Because it has nothing to do with our furry, four legged friends, it’s because Sirius, The Dog Star, is part of the constellation Canis Major and can be seen at dusk. It’s the brightest star in the sky. This year it will be visible until August 11th. You should be able to see it without a telescope; but if you have one, enjoy the magnificent sparkling display.

Speaking of dogs and cats, I received a funny card the other day. The front is a dog asking the cat, “You know that feeling when you do something really bad and you can’t focus on anything all day because you are so embarrassed?” The cat looks up at the dog and says: “No.”

I think I’ve shared this with you before, but it’s worth repeating. Keep valuables under lock and key. My cats have broken everything in the house, and it’s just a matter of time before Mz. Boo figures out a way to pick the locks. I keep checking packages from Amazon to be sure she hasn’t ordered a locksmith kit. Now, there’s Mz. Boo’s mommy, Tessie. She can turn the TV on, and if it’s a show she likes, she’ll leave it, but if not, she’ll turn it off. She still hasn’t mastered changing the channel. Yet. She also knows how to turn on the water but still hasn’t figured out how to turn it off. It’s been a big learning curve. Quite frankly, I don’t think she cares. We discovered her favorite beverage is ginger ale. And she must drink it from a straw, just like the lady she is (as if). We are now trying to figure out how to do a blind taste-test. I’ll let you know how that turns out.

August is hot and sticky down here. Every year it gets hotter and stickier. I love to sit on my rocking chairs on my front porch, but last month it was impossible. I needed a spatula to get up. After 5 minutes of that, I decided to hunker down in the air conditioning and watch my fur-family destroy whatever is in their path. Gotta love ‘em.

Big book news: On The Line is # 8 on The New York Times Best Seller List. The library edition of Proof (Book 4 in the Lost and Found Series starring Luna and Cullen Bodman) is available now, and the paperback will be available August 20th. I am sorry to say that will be the last book in the series. ☹

Sweet Vengeance is going to be reissued with a spectacular new cover and a new format. It will be in the Trade Paperback trim size (bigger paperback). I’ll save the fall announcements for next month!

It is hard to imagine school will be starting in some states at the end of this month, so the weekends are precious and there is nothing better than a good family dinner, especially a traditional Southern dinner. I wrote about this two years ago, but it still works! Many people turn up their noses to collard greens – I for one, am one of those people – but this is made with bacon. Everything is better with bacon. (I wonder why no one has invented bacon flavored toothpaste…oh well) As I mentioned before, this recipe comes from Ashley Fenimore, a beautiful young pharmacological oncologist who won the Charleston Magazine contest for side vegetables. Her collard greens was the winning recipe!  Ashley is one of those people who work tirelessly in search of the cure for cancer. After a long week in the lab, she relaxes by cooking with her family. Another friend Carolyn Williams gave us her family recipe for fried chicken. And, of course, every Southern meal must have potato salad.

Contest stuff:  Everyone seems to be enjoying the contests for a bundle of my books so I’m going to do that again! One winner will receive a signed copy of PROOF with the complete set of the Lost and Found series.  And I am planning a special contest for the holidays.

Thanks for all your support, and kind words. Enjoy the rest of the summer. Stay cool, stay well, stay safe, and most of all stay sane!

Warm regards,
Fern

August 2024 Recipes

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

  • 2 large bunches local collards
  • 16 oz. low-sodium vegetable broth, divided
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
  • 1/3 lb. pancetta or bacon chopped

DIRECTIONS

  • Cut or tear collard leaves off stems.
  • Clean by rinsing repeatedly in cold water. Soak and use a salad spinner if you have one.
  • Cut into two-inch strips.
  • Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
  • Cook until collards are almost tender, about 20 minutes. Drain and set aside.
  • Heat olive oil in a large frying pan over medium heat.
  • Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
  • Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
  • Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
  • Return garlic and leeks to pan.
  • Add reserved vegetable broth and collards.
  • Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

SOUTHERN FRIED CHICKEN

INGREDIENTS

  • Cut up whole chicken
  • 1 cup buttermilk
  • 3 cups whole wheat flour
  • 2 cup corn meal
  • 2 tablespoons sea salt
  • 1 tsp black pepper
  • 1 tablespoon garlic powder
  • 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

  • Wash Chicken – soak in slightly salted water for 10 minutes
  • Blend dry ingredients and let sit for 10 minutes
  • Heat oil until a drop of water sizzles
  • Dip chicken in buttermilk
  • Dredge chicken through dry ingredients and place in hot oil
  • Keep an eye on the chicken—when it is brown on one side turn over and cook other side.

EASY POTATO SALAD

INGREDIENTS

  • 2 lbs. New Potatoes or red potatoes cubed and cooked – let cool a bit
  • ¼ teaspoon salt
  • ¾ cup ranch dressing [with or without bacon] or add your own
  • ¼ cup bacon bits or crumbled bacon

DIRECTIONS

  • Mix and serve or refrigerate for 2 hours and serve

FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

  • Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
  • Chop chocolate into small pieces.
  • In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
  • Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
  • Add eggs and whisk well.
  • Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
  • Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
  • Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
  • Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)