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

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.