Yearly Archives: 2025

Fern Michaels > Blog WP > 2025
Posted on

March 2025 Monthly Letter

Hello Friends,

Every month I am thrown for a loop at how fast time passes by. There is one good thing about it, and that’s because Spring is around the corner. I only hope the weather has checked the calendar. It’s been a very crazy winter for everyone.

The fur family is doing just fine, and I still haven’t figured out who is unraveling the toilet paper. People who aren’t pet owners don’t understand how I can find something like that funny. They are missing out on unconditional love, and entertainment. Let’s face it, hitting the TV remote in the middle of the night, or turning on the faucet isn’t criminal behavior. I’m thrilled I have such ingenious animals. Sometimes I think they are smarter than I am. Afterall, I do all the work. And I don’t mind one bit.

I also want to remind you about cyber security. There is an enormous amount of scams and spam flooding the internet, even more than usual. It’s tax season and a great opportunity for people to steal your money. Speaking of such things, I also want to remind you that there is no cost to enter our contests. If you see “YOU HAVE WON” in the subject line, DO NOT OPEN IT. The winner notifications come directly from me from my personal email.

On to more fun things. I am thrilled to announce Backwater Justice made it to # 5 on The New York Times Best Seller List. It blows my mind that we are on book #36 in The Sisterhood and, so far, every one of them has hit the list. So, thank you for your readership, your emails, and your posts.

Speaking of publishing, I am about to give you some behind-the-scenes insight into the book business. It’s the last word in the previous sentence that people seem to forget, or don’t consider books a business. I won’t go into all the boring things like profit margins, linear feet, ROI. Over the past couple of years, mass-market paperback books have not been selling well, as far as number of units that go through the cash register. Because of this, many of the large, big-box stores will not be purchasing that format. As a result of that decision, many publishers are opting to move the titles that would have been scheduled for mass market, into Trade Paperbacks, the larger version, which the big box stores are willing to carry. This will begin to take place toward the end of the year and by 2026, our favorite “pocketbooks” will no longer be available. The main reason I am telling you this is because I don’t want you to be shocked when you go into Walmart or Target and see my books are a different size, and of course, a higher price point. Believe me, this was not my decision. However there is some good news in this. The next Christmas book, Santa’s Holiday Spectacular will be offered in trade and hardcover simultaneously, so you can buy more copies for gifts. 😊

My next hardcover Fight or Flight will be on sale March 25th, and Plain Jane and Fast Track will be coming out again in new packaging. I must say, the art department did a bang-up job with the covers.

Now on to some sad news. The Lost and Found Series, starring Luna and Cullen Bodman and the colorful artists of Stillwell Art Center has ended. I was delighted by your notes and comments and appreciate them very much, but my publisher encouraged me to start a new series. This one is called Twin Lights Series with the first book, Smuggler’s Cove coming this summer.

All the best,
Fern

Posted on

March 2025 Recipes

On to some food!

I’m repeating BIRRIO for whatever remaining cold days are ahead.

BIRRIO – Columbian Stew

Ingredients

  • 2 dried chile peppers, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 New Mexico dried red chile pods, stemmed and seeded
  • water to cover
  • 6 cloves garlic
  • 1 thin slice of onion, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 2 ½ onions, chopped
  • 3 ½ pounds boneless beef chuck roast, cut into chunks
  • 6 bay leaves

Directions

  1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
  2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
  3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
  4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

And you can’t have stew without bread!   Cheese Bread!

PANDEBONO (Columbian Cheese Bread)

Ingredients

  • ⅔ cup cassava starch or yuca flour
  • ¼ cup precooked cornmeal or masarepa
  • 1 cup Mexican queso freso or Colombian quesito
  • 1 ¼ cup feta cheese
  • 1 large egg

Directions

  1. Pre-heat the oven to 400°F.
  2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
  3. Divide the mixture into 12 equal size portions, shaping them into balls.
  4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Next we’ll go across the pond with one of my favorite breakfast/brunch dishes

FRENCH TOAST CASSEROLE

Ingredients

  • 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 cups unsweetened milk
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • maple syrup, for serving

Topping

  • 2 tablespoons unsalted butter or coconut oil, melted
  • 2 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • confectioners’ sugar, for dusting

Directions

  1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
  2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
  3. Preheat oven to 350 F.
  4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
  5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
  6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.
Posted on

February 2025 Monthly Letter

Dear Friends,

I hope this finds you and your loved ones safe and well. I don’t know about where you live, but snow? In South Carolina? And New Orleans, and Florida? I shouldn’t be having trouble finding another word for “crazy” but it sure is! I suppose if you’ve never experienced snow, it could be a new adventure…if you’re in the third grade! As much as I think it can be beautiful as the white puffs lounge among the branches, I’d rather not have to deal with it. Shoveling and scraping ice off the car isn’t my idea of fun. I’m glad I have my kids who can find other kids to do it. LOL.

February brings us Ground Hog Day, which dates back to the 1800’s. From what I heard, Punxsutawney Phil predicted six more weeks of winter, while Staten Island Chuck predicts an early Spring. Phil’s prognostications have been accurate only 30% in the past ten years, so my money is on Chuck. Besides, New Yorkers are tough and don’t mess around. Ha.

We also have Valentine’s Day this month, and I have mixed feelings. As a writer of romance novels, I am sometimes ambivalent about it. I know that sounds contrary, but the reason I write those types of novels is because it’s the kind of romantic experience we wish we can have. And who says we can’t? If no one buys you candy this year, buy some for yourself. Or buy yourself a new purse. Something to treat yourself.  We shouldn’t have to wait for other people to do something nice for us. If you’re single, especially female, gather up your gal-pals and celebrate Galentine’s Day, and celebrate your friendship! Kind of like The Sisterhood.

There is also the festival for the Lunar New Year, which has been observed for over three millennia, as in thousands. One legend is about a beast named Nian who was believed to feast on humans. But Nian feared loud noises, fire and the color red, hence the invention of fireworks by the Chinese. Those were this month’s cultural and historical tidbits.

That’s all I’ve got for now. Be well. Be safe. Be kind. Be good to yourself.

All the best,
Fern

Posted on

February 2025 Recipes

Now for some food:

Simple and Delicious Baked Chicken

Ingredients

  • 4 bone-in, skin-on chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the chicken breasts under cold water and pat them dry with paper towels.
  3. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, thyme, rosemary, and onion powder.
  4. Rub the chicken breasts with olive oil, then evenly coat them with the seasoning mixture.
  5. Place the chicken breasts in a baking dish and arrange the lemon slices around them.
  6. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  7. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
  8. Garnish with chopped fresh parsley and serve with your favorite sides.

Tips

  • For extra flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or up to 24 hours in the refrigerator.
  • If you prefer boneless, skinless chicken breasts, reduce the cooking time to 25-30 minutes.
  • Serve with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal.

Vegetarian Lasagna Recipe – For those friends and relatives who don’t eat meat but LOVE pasta! It’s a bit laborious, but well worth it.

Ingredients

For the Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Lasagna

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 3 cups fresh spinach, chopped
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 2 cups sliced mushrooms
  • 1 cup grated carrots

Instructions

Prepare the Sauce

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
  4. Stir in the crushed tomatoes, tomato paste, tomato sauce, and vegetable broth.
  5. Add, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
  6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Prepare the Lasagna Layers

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  3. In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined.
  4. In a large skillet, sauté the spinach, zucchini, yellow squash, mushrooms, and grated carrots over medium heat until tender, about 10 minutes. Set aside.

Assemble the Lasagna

  1. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
  2. Place 3 lasagna noodles on top of the sauce.
  3. Spread a layer of the ricotta cheese mixture over the noodles.
  4. Add a layer of the sautéed vegetables.
  5. Repeat these layers (sauce, noodles, ricotta cheese mixture, vegetables) until all ingredients are used up, ending with a layer of sauce.
  6. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

Bake the Lasagna

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
  3. Let the lasagna cool for 10-15 minutes before slicing and serving.

Tips and Variations

  • Make it Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
  • Use Different Vegetables: Feel free to substitute or add any of your favorite vegetables, such as eggplant, kale, or broccoli.
  • Make it Ahead: Prepare the lasagna up to the baking step, cover, and store in the refrigerator for up to 24 hours. When ready to bake, follow the baking instructions.
  • Freezing Instructions: Freeze individual portions for a quick and easy meal. Wrap each portion tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven until heated through.

Serving Suggestions

  • Pair with a fresh green salad drizzled with balsamic vinaigrette.
  • Serve with garlic bread for a deliciously satisfying meal.
  • Accompany with a glass of red wine, such as Chianti or Merlot, to complement the rich flavors of the lasagna.

Enjoy this delightful vegetarian lasagna, bursting with flavors and textures that will leave everyone at the table asking for seconds!

Posted on

January 2025 Monthly Letter

Dear Friends,

Let me start with wishing everyone a happy, healthy, less-stress 2025. It’s been a few tumultuous years, so before we begin, I’d like to ask you to stop for a few seconds, take a long inhale, then exhale any left-over angst from last year. Now, take another slow, deep breath and imagine the air is filled with blessings. Better? I hope so. For years I’ve been looking for ways to let some of the stress go. One way to do it is to prioritize your worries, by shedding the little things. Believe me, so much of it are the little things, and a lot of it is worrying about what someone else thinks of us. If they are your friend, they will think good thoughts. Okay so maybe once in a while you get on each other’s nerves, or you want to tell them that their overuse of the word “like” is bugging the pants off you, which I can tell you, drives me absolutely nuts! Is it perfectly fine when you are using it to describe enjoyment, or a simile, but every other word? Imagine if we substituted another word, for example (notice I didn’t use the word “like” but it would have been appropriate LOL) how about the word “duh?” I’m laughing just thinking about it.

Getting back to the new year. How about we resolve to be strong and kind, to each other, and to ourselves? I’m not trying to be Pollyanna. I know it’s hard to be pleasant when your life is in chaos, but remember you are not alone. Most people are going through something, even if it’s trying to find that one darn missing sock. Hang in there. I honestly believe better days are ahead. That was my message last January, and the January before. All I can say is the same things I said before. Be strong. Be kind. Have Faith.

The cats managed to mangle a few Christmas trees. They think ornaments are toys. Next year I may invest in rubber ornaments if they make them. If they don’t then someone should! Based on the stories I’ve heard; most pet owners would buy them for sure!

Once again I want to thank you for all your support last year and the years before. Your kind words on social media mean a lot to me. I’m not a big fan of social media because too many people use it in negative ways so I greatly appreciate positive feedback and spreading a little cheer.

Time to talk books. For those of you who are Sisterhood fans, the paperback edition of Backwater Justice is on sale now. If you haven’t read any of the previous books in the series have no fear. There is a lot of back story so you don’t have to start at the beginning of the series. I try to do that with each new installment, speaking of which, this one is #36 of the Sisterhood series. I am incredibly happy that people continue to enjoy the quest for justice, by women! The story revolves around the enormously powerful Spangler family in the Pacific Northwest who lord over the lumber industry. When two young girls go missing and suspicion points at them, the patriarch phones his dear friend Myra to help in the search. But within the confines of the corporation, many other secrets are discovered, not the least of which is the trafficking of fentanyl as far south as Mexico to the Canadian border. It’s quite topical, if I say so myself, considering I wrote it over a year ago.

Sometimes I scare myself when I write about things that eventually happen. Believe me, I do not claim to have any psychic abilities whatsoever. It just seems to occur from time to time. Too bad I can’t do that with the lottery!

No matter where you live, the weather seems to be unpredictable. We’ve had temperature swings from 65 to 35 degrees in two days. I worry about the trees and the plants. They have no idea what’s going on. Come to think of it, it seems like the weather has the meteorologists perplexed as well.

Let’s hang on to our hats, coats, and pantaloons and face the New Year with as much gusto as possible. To help with that, I am including some comfort food recipes to fuel your soul including easy slow cooker yummies.

Be well, be safe. Be kind. Have fun.
All the best,
Fern

Posted on

January 2025 Recipes

Now for some food!!!

Chili Macaroni Bake

Ingredients

  • 1 cup (8 ounces) uncooked elbow macaroni – I also like the Mezzi Rigatoni (the small ones)
  • 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 teaspoon 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

Directions

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 Minestrone Soup

(Minestrone comes from the Italian word Minestra which means soup!) Easy Soup Soup!

This is an extremely healthy, hearty soup. It can keep in the frig for about a week, and you can freeze it. Serve it with crusty bread (and more cheese

Ingredients

  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil – I prefer Italian olive oil (EVOO or Light – up to you)
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup uncooked pasta (Bowtie, Ditalini, Elbow)
  • 1/3 cup teaspoons grated Parmesan cheese

Directions

Sauté the celery and onion in oil and butter until tender.

Add garlic; cook 1 minute longer.

Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, basil, parsley, oregano, and pepper. Bring to a boil then reduce heat; cover and simmer for 15 minutes.

Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.

Ladle soup into bowls.

Sprinkle with cheese. Serve with crusty bread.

Slow Cooker Short Ribs

This is SO easy!

Ingredients

  • 2 lbs. short ribs
  • 3 large, peeled carrots cut into chunks
  • 3 cloves garlic – sliced
  • 1 sliced onion (can use leeks if you want)
  • 1 8oz. package of mushrooms (optional)
  • 2 tsps. Thyme
  • 1 8oz. can of beef broth
  • 2 cups red wine or alcohol-free wine

Directions

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.

Remove from pan and set aside.

In the same pan, sauté the onion and garlic until wilted.

In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.

Set on low for 8 hours.

The meat will fall off the bone!

Slow Cooker Chicken Pot Pie

This one is even easier!

Ingredients

  • 10 medium red potatoes, quartered
  • 4 large skinless, boneless chicken breast halves, cut into cubes
  • 2 (26 ounce) cans condensed cream of chicken soup
  • 1 (8 ounce) package baby carrots
  • 1 cup chopped celery
  • 6 cubes chicken bouillon (Optional)
  • 1 tablespoon ground black pepper, or to taste
  • 2 teaspoons garlic salt, or to taste
  • 1 teaspoon celery salt, or to taste
  • 1 (16 ounce) bag frozen mixed vegetables
  • I package of biscuits (premade or in a can)

Directions

Put everything into the slow cooker EXCEPT for the frozen vegetables.

Cook on high for 5 hours.

After five hours, add frozen vegetables and cook for one more hour.

Serve with biscuits.