January 2024 Monthly Letter

Dear Friends,

Happy New Year!  I trust everyone survived the holidays without too much drama or travel delays.  It seems the pressure mounts year after year.  Maybe we should think about slowing down a bit.  You know, stop and smell the coffee, roses, fresh air?  You owe it to yourself and your loved ones.  When we’re better balanced, the world around us gets better, too.  It may not seem that way,  but we influence every person we see whether we realize it or not.  So recognize yourself in this new year and take care of you!

I want to start by saying thank you for your support, and all of your kind words.  It means the world to me to know I touched your lives in some way.  I read every comment and I appreciate you taking the time out of your day to correspond.

As many of you know, I am a news junkie, and there’s a lot of bad news going around.  It’s easy to fall into a state of despair, or a lack of motivation and optimism.  But, as a reminder, stop for a moment and look around you.  There are probably a few things that bring you joy if you think about it.  It doesn’t have to be winning the lottery, although that would be fantastic, but maybe it’s your garden, your children, your friends, your church, and community.  For me, it’s all of it, and my fur-family.

A quick reminder about cyber security.  Hackers always seem to be one step ahead, so we need to be vigilant.  To recap one of my suggestions from last year, here is an easy way to manage your passwords.

Substitute numbers for letters.  For example:
Mister Pickles would become M1st3r P1ckl3$
I = 1
O = 0 (zero)
E = 3
S = $

See how easy that was?  And it’s easy for you to remember because you probably use the same password for everything.  Right?  That, too, is a no-no.   If you can, spend a little time reviewing your “on-line presence.”  Take a few minutes each day to change your passwords.  You don’t have to do it all at once, and never purchase anything on-line from a public internet network like a café.

Which brings me on to the next subject.  Not everything has to be done in one day, or all at once.  Take clearing out closets, for example.  You don’t have to do all of them at the same time.  Pick one.  I promise you will feel like you accomplished something.  You will feel so good you’ll be motivated to do it again.  With this crazy world, that is probably the one thing we can control.  Our closets and our sock drawers.  😊

I am happy to announce that the next installment of The Sisterhood, Rock Bottom is on sale now.  This time the sisters come to the aid of Izzie’s college friend who suspects her company of manufacturing sub-par building materials.  We hear about buildings and bridges collapsing, and a recent garage failure in New York.  It is in the news too often, so I wanted to bring topical issues to the fictional page, and more importantly getting revenge on the bad guys who do it!

I hope 2024 will bring you good health, happiness, and blessings.  Don’t forget to count them, too.  😊

Be well, be safe, be kind.
Fern

January 2024 Recipes

Did somebody say food?

Here’s a favorite that will warm you up during the winter months.

CHILI MACARONI BAKE

Ingredients

  • 1 cup (8 ounces) uncooked elbow macaroni
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic cloves, minced
  • 1 can (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chiles, drained (optional)
  • ½ teaspoons salt
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1-2 cups shredded Monterey Jack cheese  (depending on how much you like cheese.  For me, the cheesier the better.)

Instructions

  • Cook macaroni according to package directions.
  • Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.
  • Add garlic; cook 1 minute longer.
  • Stir in remaining ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
  • Preheat oven to 375°.
  • Transfer mixture into greased 2-qt. baking dish.
  • Top with cheese.
  • Cover and bake at 375° for 30 minutes.
  • Remove cover and bake another 10 minutes.

EASY SLOW COOKER CHICKEN SOUP

Ingredients

  • 1 lb. chicken (breast or thighs) cut into pieces
  • (4) 15 oz. cans of chicken or vegetable broth
  • bunch celery – chopped with leaves
  • large carrots, peeled and chopped
  • (5) cloves of garlic, smashed (wrap in cheese cloth if you want to remove them after the soup is done)
  • small bunch of dill – chopped
  • small lemon, sliced
  • salt
  • Pinch of pepper
  • Noodles if desired – after soup is finished

Instructions

  • Toss everything into the crock pot and cook for 4-6 hours.
  • Remove lemon slices and bagged garlic.
  • Do not add noodles unless you are planning to serve all of it at the same time.
  • By not adding the noodles it makes it easier to freeze and thaw the soup.

To add a little sweetness into your life:

CRANBERRY UPSIDE-DOWN CAKE

Ingredients

For the topping

  • 2 cups (200 g) fresh cranberries
  • ⅓ cup (75 g) unsalted butter
  • ¾ cup (165 g) packed light brown sugar

For the cake

  • 1 ¼ cups (162 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup (75 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • ½ cup (124 ml) orange juice

Instructions

You’ll need a hand mixer for this.

  • Preheat the oven to 350ºF.
  • Grease and flour a 9-inch round cake pan.
  • Line the bottom with parchment paper and lightly spray the paper with cooking spray.

Make the topping

  • Arrange the cranberries evenly in the bottom of the pan; set aside.
  • In a large nonstick pot, melt the butter over medium heat. Stir in the sugar and cook for 2 minutes.
  • Pour evenly over the cranberries; set aside

For the cake

  • In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk.
  • In a medium bowl, beat the butter and sugar on medium speed until well mixed and fluffy.
  • Beat in the orange zest and vanilla extract.
  • Beat in the egg yolks, one at a time, until well combined.
  • Reduce the speed to low, add half the flour mixture followed by the orange juice.
  • Add the remaining flour mixture, mix until just incorporated.
  • In a separate bowl: Add egg whites to a separate medium bowl.  Using clean beaters, beat the egg whites on medium-high speed until they hold stiff peaks.
  • Fold ⅓ of the egg whites into the batter, then gently fold in the remaining egg whites.
  • Pour the batter over the cranberry mixture.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake on a wire rack for 10 minutes.
  • Run a knife around the cake to loosen it from the pan and invert it onto a serving plate.
  • Gently peel off the parchment paper if it sticks to the top of the cake.
  • Serve warm or at room temperature.
  • The cake will keep for up to 2 days covered and stored in the refrigerator.