Monthly Archives: October 2024

Fern Michaels > Blog WP > 2024 > October
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October 2024 Monthly Letter

Dear Reader,

Thank you for visiting my website.  For those of you who were impacted by Helene, my thoughts for healing and recovery are with you. The devastation is unimaginable, and my heart breaks with each photo.

Here we are in October. Time to start preparing for the holidays. I know. I know. We haven’t gotten through Halloween yet, but time goes by Lickety split so don’t get caught without your knickers. Plan ahead. Make lists, especially those for naughty or nice, and focus on the nice. Be cordial to those who haven’t been kind to you this past year, but don’t tie yourself up in knots worrying about them. Whenever I find myself tossing and turning and thinking about people who have been rude or uncaring, I stop myself and ask, “Mary, do you think they’re losing sleep over you?” The answer is usually a resounding, “I doubt it.” Then I turn over―if the fur-kids aren’t in the way―and get some sleep. I repeat: focus on the good people in your life. Yes, there will be cranky people you encounter every day. Smile, say hello, compliment their shoes, handbag. Something. Anything. You’ll both feel better.  My point is, no matter how much you want to smack the snot out of someone, take a minute and think about the outcome you want.  Peace or fisticuffs? And that’s today’s lesson in tolerance.  It ain’t easy.  Try to be patient.

On to fun stuff.  I am happy to say SANTA’S SECRET is now on-sale. It’s a panorama of Italy during the holidays with lots of food and fun. It even includes recipes and a menu for an authentic Italian Christmas Eve dinner. Can you tell I’m a big fan of the cuisine?

The kitty patrol is up to their usual tricks. Mz. Boo keeps turning on the TV in the middle of the night.  I have to remember to hide the remote, except I forget where I put it.  Need to leave a post it, but I’m sure Mz. Boo will figure out a way to hide that too!

Halloween is in a few weeks and we surely need a few treats.  For the bakers I want to revisit a wonderful seasonal pie, courtesy of Heidi Dugan, and comfort food recipes.

Now for some contest news! Since the holidays are in the not-so-distant future, we are going to help you with your Christmas shopping. This contest will run until November 15 and features a grand prize that includes three hardcovers starring the gals from Santa’s Crew:  Santa Cruise, Santa & Company, and the latest novel, Santa’s Secret. But that’s not all, folks! It will also consist of a bundle of holiday favorites: Holly and Ivy, No Place Like Home, Falling Stars, Spirit of the Season, and these wonderful anthologies: The Most Wonderful Time, Silver Bells, Winter Wishes, and Making Spirits Bright. That’s a lot of Christmas presents, if you don’t keep them for yourself. LOL.

We are also going to spread a little more holiday cheer and have two second place winners, who each will receive a copy of Santa’s Secret.

Happy reading and Happy Holidaze.
Be well, be safe, be kind.

All the best,
Fern

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October 2024 Recipes

Pumpkin Pie

Pastry for one 9 inch pastry pans:

  • 1 cups flour
  • 1/2 tsp. salt
  • 1/3 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 frig. for 15-30 mins.
  • Roll out dough and fit into 9” pie pan fluting the edges.

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 heat 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.

Short Ribs – Crock Pot Recipe – You can make two different dinners from this

  • 2 lbs. short ribs
  • 1 lb. mushrooms – washed and sliced
  • 1 large leek (or onion) sliced thin
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
  • 8 oz. broth (bone is the best but you can use chicken or vegetable)
  • 1 tsp. ground savory
  • 1 tsp. dry oregano
  • 1 tsp. thyme
  • Pinch of salt
  • Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, which you can discard.
First meal is the beef.  Serve with mashed potatoes

Second meal (which is the best part for me)
Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!