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September 2023 Monthly Letter

Dear Reader,

Hello again and thanks for visiting.  Even though it’s early September we still have some hot weather ahead, especially if you’re in the South.  I don’t know about you, but when the temperature is about to burst the thermometer, I don’t feel too much like cooking so I will share some easy recipes besides digging into a carton of ice cream.

Kids are going back to school, and I am sure there are mothers and fathers out there who are doing cartwheels!

The cats are still running my life and I am very happy about it and so is Harvey.  He thinks they belong to him.  If you don’t have a pet, you don’t know what you’re missing.  I’m serious.  There was an article in the news a couple of weeks ago about how petting animals can lower your blood pressure and reduce stress, unless you’re awakened in the wee hours when one of them hits the remote and Columbo is in your living room looking for clues.  It’s happened more than once.  One night I heard voices and it scared the bejeezus out of me.  After listening for a few more seconds, I realized it was Opie and Andy talking to Aunt Bea.  If you don’t know what I’m referring to, go to COZI TV.  Great television shows from days gone by.

Before I go any further, I want to advise you of a scam on Facebook.  (What else is new?)  This is the second time someone has used my contest to try to get credit card information from you.  I WILL NEVER ASK YOU FOR ANY SUCH THING.  EVER.  So PLEASE BE CAREFUL.

I also want to thank the people who take the time to write to me.  I cannot tell you how much it means to hear how my books have helped you, whether it’s nights of insomnia, or sheer entertainment.  Please keep sharing your experiences.  I read all your comments.  Recently I received one who has been a fan for many years.  She claims she’s addicted.  LOL.  At least it’s a healthy addiction!

So here we are in September and Halloween decorations are up.  I actually saw boxes of holiday ornaments being offloaded at a big box store.  Time moves too swiftly.  Can we please slow it down a notch?

On the book side of things, LIAR! Book 4 in the Lost and Found Series is on sale now in mass market.  Lot’s of twists and turns and an insider’s view of New York City.

ROCK BOTTOM – Sisterhood # 35 (can you believe it?) library edition is available the end of this month.

A new Christmas hardcover SANTA & COMPANY is coming in October when four friends, Frankie, Amy, Nina, and Rachael meet up in Lake Tahoe for another zany adventure.  FALLING STARS in paperback will also be available.  There are also many e-book promotions that will be running so tune into my Facebook page often.

This month’s contest is for autographed copies of a few of my favorites with a special autumn surprise.

Stay well, healthy, and strong!

All the best,
Fern Michaels

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September 2023 Recipes

I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt, top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.
Note:  Never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week.  NOTE:  Cheese never lasts that long in my house.

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August 2023 Monthly Letter

Dear Friends,

Talk about a hot summer!  The heat, the smoke, the rain, tornados, and the red lantern flies in the Northeast. If you see four men riding on horses (Red, Black, Pale, White) hitch up your pants and run like the wind! But seriously, there is a lot of energy swirling around us. Do you ever feel like you are in the spin cycle of the washing machine? Hang on, my friends. Think good, calm, cool thoughts. We too can be bursts of energy, so let’s focus it on good stuff. I know it can be difficult to find good stuff when you’re dealing with a boatload of chaos, loss, stress, and strife. You name it. But there is always something to smile about. Sometimes you have to look in the most unlikely places. Where? Your friends—I know you’ve got at least one or two—your pets—your family. I try to look at life like I’m watching television. If I don’t like what’s on, I change the channel until I find something amusing, engaging, or entertaining. I suppose that’s why people have hobbies. They are a distraction, and hopefully satisfying. Me? I enjoy diddling in the garden, but the biggest joy are my pets.  (Don’t tell my kids, or the grandkids. LOL.) Speaking of gardening, some of my vegetables didn’t make it through all this heat, but the tomatoes are hanging in there. Literally. It’s a bumper crop out there!

I mentioned this once before about the “Dog Days” of summer. I always thought they were called that because the dogs would look for shade and pant their way through the month. But that’s not correct. The term actually started over a thousand years ago when the Greeks discovered Sirius, known as The Dog Star. Sirius appears in the night sky in August, hence “Dog Days.” Who knew?  The Greeks I suppose.

August 22 will be the release date of LIAR! the third book in the Lost & Found Series. This time Luna gets locked in an armoire and discovers a disturbing message. This leads our main characters on a wild goose chase to find its origins, while they grapple with the mystery of a long ago kidnapping and ransom. They travel to New York for an art opening not realizing the two situations are connected. From “old money” to “new art,” follow them to lesser-known and historical parts of Manhattan, the city that never sleeps. In fact, this month’s contest includes a limited edition of LIAR! and the two preceding titles, HIDDEN, and SECRETS. As a bonus, there are two sisterhood novels, and a stand-alone novel of suspense. And, another bonus is a zippered tote bag to carry all your books, groceries, or whatever you choose.

All the best,
Fern Michaels

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August 2023 Recipes

I would include some recipes this month, but it’s just too hot to think about cooking so here are two refreshing summer drinks and a salad.

Southern Sweet Tea
1 gallon pitcher for serving
(12) bags of Black Tea
4 cups of water
1 cup granulated sugar
Fresh Mint
Boil the water and place the teabags in the pot.  Turn off the stove and let bags steep for 5 minutes.
Add the sugar and stir until completely dissolved.
Pour steeped tea into the pitcher and add 3 quarts of water to mixture.
Chill in refrigerator until cold.
Add mint and voila.

Watermelon Iced Tea
Prepare tea mixture as above.
Scoop out the pink flesh of a small watermelon.  (I buy it already cubed!)
Place watermelon in a blender and liquify it.  You should get about 4 cups.
Mix equal parts watermelon juice with tea mixture – let stand for 15 minutes.
Add Fresh Mint to serve.
If you want to get fancy, save some of the watermelon and cut into cubes and use them in the glass when you serve it.

Peach and Blueberry Salad
5 ounces baby greens
2 ripe peaches, peeled and diced
1/2 cup blueberries
1/2 cup crumbled feta or goat cheese
1/3 cup almonds, chopped  (optional)
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar  – it’s pretty easy to find
Sea salt and freshly ground black pepper, to taste.
Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.
Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss.

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July 2023 Monthly Letter

Hello Friends,

I believe I can call you friends.  Friends are people you can count on and rarely disappoint.  You have been extremely kind and supportive over the years and I am truly grateful for it.

This summer has started with a lot of upheaval between the extreme weather in the Southeast and Midwest, and those to the north have had horrible air quality.  The fires in Canada are quite sad.  The fires anywhere are sad for that matter.  I always ache for the animals and hope they can find their way out of it.  Of course there’s the vegetation.  So if you pray, pray we can have a better, balanced world.

Now let’s move on to a few uplifting things.  Fireworks!  I trust everyone followed all the safety precautions.  It reminds me of when I was a kid and boys would throw cherry bombs into trash cans and hope they didn’t blow off their eyebrows!  Ah, the good old days!

Speaking of days, they sure blow by fast.  Too fast.  It’s been three years since I became a crazy cat lady.  Imagine that!  You would think they would have calmed down by now, but no.  Still turning on the faucet, the TV, and using toilet paper to decorate the bathroom.  But guess what?  I don’t care.  They amuse and entertain me and they’re not creating a scene that would require the police.  LOL.

Otherwise it’s been quiet.  Too quiet, to be honest.

The summer will come to a close before you know it, so enjoy what you can of it when you can.  And if you can’t, then make time to do it.  Remember what they say, no one’s last words are “I wish I spent more time at the office.”  So be good to yourselves and each other.  Carpe diem.  (I think I spelled that right.)

There are a lot of e-book specials this month so please check out my FB page for details.  This month’s contest will be a selection of some of my favorite books and a cute little basket.

Be good, have fun, and be safe!
Cheers!
Fern

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July 2023 Recipes

Here are a couple of my favorite summer recipes.

Korean Bar-B-Que Ribs

P.S. You can use this marinade on almost anything you grill

  • 6 pounds beef short ribs, cut crosswise into twelve 2 1/2 inch squares (ask your butcher to cut the ribs for you)
  • Korean BBQ Marinade, recipe follows
  • Vegetable oil, for grill

Korean BBQ Marinade

  • 1 cup soy sauce
  • 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
  • 2 tablespoons finely grated peeled fresh ginger
  • 4 scallions (white and green), thinly sliced
  • 1/4 cup sugar
  • 2 tablespoons dark sesame oil
  • Freshly ground black pepper

Instructions
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Yield: about 1 1/2 cups

I’m sure you know that infused olive oil is all the rage.  Here is a recipe to make your own.  Full disclosure:  It’s a bit tedious, but you can use it on a multitude of things:  salads, or cook with it.  If you could find a bottle in the store with these ingredients, I can promise the olive oil would cost well over $40 for a bottle.

GOLDEN ELIXIR

Ingredients     

  • Olive Oil  (1 liter bottle – I prefer extra virgin. Just be sure it’s from Italy.)
  • Sea Salt (3 teaspoons to start)
  • Pepper (1 tsp)
  • Italian Seasonings (2 tablespoons dry) Or – several springs of fresh oregano and thyme
  • Fresh Basil (a small bag they sell in the produce section – stems and all)
  • Whole Garlic (all the cloves) just cut in half unpeeled
  • 1 Onion cut in half unpeeled
  • Fresh red pepper flakes for a lil heat

Directions

In a sauce pan

  • Dump everything in and turn the gas to med-high
  • Let the oil start to bubble for a few minutes while you are moving the ingredients around
  • Don’t let the basil burn
  • Lower the heat and let it simmer with lots of stirring
  • Press down on the garlic to release the essence they bring to this party
  • After it’s been warming for a while – 20 minutes, turn the heat to high for like another quick little bubble
  • Shut it off.  Move off heat.  Leave on stove covered overnight.

The next day – I suggest you have a chunk of Italian bread on hand

  • Warm up again.  Just to bubble.  Dip the bread in to see if it needs anything, perhaps a little more salt… if it needs anything… this is the moment to add it in.  If it is TOO much of anything add more oil to reduce the flavor.

After you have done the above… strain into a bowl.

  • While in the strainer – just push down and press all the perfected oil you have created into the strainer. (I told you it’s a bit tedious, but worth it.)  Let it stand for about an hour.
  • If you have a Nutri bullet or a blender, take the remainder of the strained parts throw it into the blender/bullet — add more olive oil—a tablespoon just enough to help to liquify the solids
  • Let it sit on your counter. It will separate the oil again while standing—another hour.
  • Once it separates, add the oil to the original batch. What to do with the mush?  You’ve got pesto!  Serve it over pasta.  It will keep in the refrigerator for about 2 weeks

Since it’s the summer, here’s a No-Bake Peach Cobbler – whiskey is up to you.

Ingredients

  • 3 ripe peaches, sliced & pitted
  • 1 tablespoon butter, or neutral oil
  • ½ cup whiskey/bourbon (optional)
  • 2 tablespoons sugar
  • 1 cup granola
  • Optional: handful chopped almonds

Directions

  • Heat oil/butter in 8-10 inch skillet over medium high heat.
  • Add peaches in a single layer and cook 2-3 minutes. As soon as they start to soften turn them over and cook 2-3 more minutes.
  • If you are using whiskey/bourbon, take the skillet off the stove and pour bourbon into the skillet. (whiskey/bourbon is optional step)
  • Return skillet to stove, add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
  • Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes.
  • Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately—with ice cream of course~
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June 2023 Monthly Letter

Dear Friends,

June is busting out all over!  The hydrangeas, magnolias, roses, and a spectacular Chaste tree.  Check out the photos!  I hope you had a good Memorial Day Weekend.  Time to remember and reflect on those who gave everything for our country.  Sometimes I think we forget those who put country before anything else, including the sacrifices their families made as well.  It’s not only a day to remember those who have been lost, but those who continue to fight the good fight for our safety.  When you see someone in uniform say, “Thank you for your service.”  You’d be surprised how you can make their day.

And, every day should be a day where we remember our blessings and be thankful.  I know I am.  I am thankful for the opportunity to bring you entertaining stories, and thankful to everyone who reads my books.  I am thankful for my fur-family, my friends, and all the support I get from my fans.  So, thank you, thank you, thank you.

When I am holed up in my office with my fur menagerie I get engrossed in the characters and the scenarios I create.  Quite frankly, I kind of miss them afterward which is why I enjoy writing series.  We get to “play” together again.   It’s like a reunion, except nobody gets old!  If only.

With all the traveling over the holiday weekend, it seems as if vacations are back in full swing.  Last summer was a rehearsal after the pandemic torture and I hope people will find the time to reunite with loved ones to celebrate each other.  How nice it is to be able to see people and hug them again!

As many of you know, I have become a cat-lady.  After three years I have graduated to “crazy-cat-lady.”  I wrote about Winnie, my senior cat.  For years I thought she was a she, and it turned out she was a he.  Who knew???  Certainly not me!  Now Winnie lives on my dining room table.  No judgement please.  There’s plenty of room for both of us.  A friend of mine told me a story about her Aunt Anna.  Aunt Anna hated cats.  Why?  There never really seemed to be a good reason.  One evening Aunt Anna was visiting and was making such a big stink about a cat being in the house that my friend put her cat’s food bowl on the dining room table.  The cat sat in the chair and proceeded to chow down.  Aunt Anna made a quick exit.  I don’t think she ever went there for dinner again.  LOL.  People may think I’m eccentric and quite frankly it doesn’t bother me.  I earned it.  So if anyone gives you grief about your choice of company you can easily say, “You just helped me make my point.”  Ha.

About books: the library edition of LIAR! is now available with the paperback edition coming at the end of August.  It’s the third installment of Lost and Found where the gang goes to New York for an art show and find themselves in the middle of a twenty-year old kidnapping mystery.  Lots of twists and turns and an insider’s guide to some special places in New York City.

I hope you have an enjoyable June…weddings, graduations, celebrations.  Or, just make something up!  Live every day to the fullest.  Be safe.  Be kind.  And keep your sense of humor.  Laughter is the best medicine.

This month’s contest will have two prize winners.  The first prize winner will receive a beach tote filled with 6 signed books that include two from the Sisterhood series and HIDDEN and SECRETS from the Lost and Found series. Second prize will be 5 signed books that include books from both the Sisterhood and Lost and Found series.

All the best to you.
Fern

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June 2023 Recipes

Summer fun food – these have been around before, but worth mentioning again, especially this time of  year.  Simple and Delicious!  Enjoy!

Watermelon Salad

  • Medium watermelon—size depends on how many people—cubed
  • Seedless (English) cucumber – cubed
  • ½ cup chopped mint
  • ¼ cup chopped basil
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
  • 4 oz. prosciutto (optional) cut into small bite-size pieces
  1. Combine the watermelon and cucumber in a large bowl.
  2. Mix olive oil, vinegar, half the mint and half the basil in a bowl.
  3. Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
  4. If you opt for the prosciutto—which gives it a savory addition—add after the olive oil.
  5. Not only is it delicious it’s also a very pretty presentation.

Citrus Grilled Shrimp

  • 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
  • 1 cup olive oil
  • 2 tablespoon Orange zest
  • 2 tablespoon Lemon zest
  • 2 tablespoon Lime zest
  • 1/2 cup Orange juice
  • 1/2 cup Lemon juice
  • 1/2 cup Lime juice
  • 3 tablespoons Garlic, minced
  • 1/2 teaspoon Ginger, grated
  • 1/4 cup Parsley, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  1. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
  2. Set 1/2 cup of the marinade to the side.
  3. Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
  4. Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp  is skewered (keep the small portion you set aside before marinating the shrimp).
  5. Grill for 2-3 minutes per side or until shrimp is pink and cooked through.
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May 2023 Monthly Letter

Dear Friends,

I said this last month and I shall say it again!!!  Hooray for Spring!  This month magnolias are in full bloom.  Everything is coming back to big, bold, beautiful brightness!  Flowers and sunshine are good for the soul.  And your mood.  Ever notice how much happier you are when the sun is shining?  I know there have been many studies on it.  There’s even an acronym for when you’re in a funk when it’s gray, or when the seasons change.  It’s called SAD (Seasonal Affective Disorder).  It’s no coincidence that the rate goes down when the season changes to Spring and through Summer.  So, you’re not crazy.  It’s a thing.  Enjoy the sunshine.

I hope you enjoyed your holiday.  Easter Sunday was lovely.  We had it at my daughter’s house this year because Winnie, my cat, turned my dining room table into his personal living quarters.

I passed a major milestone birthday last month.  When I woke up there were balloons all over my yard and inside my house.  I love balloons, BTW.  Do not ask me how old I am.  That’s almost as bad as asking someone how much they weigh.  Both of my numbers are unlisted.

This month is also Mother’s Day.  If she isn’t with you in person, she will always be with you in spirit.

Book news:  My publisher is running some special one-day-only e-book promotions.  We post it as soon as we find out, which is about 2 weeks before the promotion begins, so keep checking my Facebook page for updates.  Fear Thy Neighbor is on-sale now in paperback.

Be well.  Be safe.  Be kind.  Keep your sense of humor, keep reading, and keep cooking!

This month we will have three contest prizes.  First prize is a signed first edition of On The Line and will also include Fear Thy Neighbor and a few of my favorites; Second and Third prize will be signed first editions of On The Line with Second prize including a signed copy of Fear Thy Neighbor and Third prize a signed copy of Finders Keepers.

All the best,
Fern

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May 2023 Recipes

Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:

FRITATTA

Need ovenproof frying pan.

Ingredients

  • 2-3 tablespoons extra virgin olive oil
  • 1 small yellow onion
  • 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
  • 1 package of frozen artichoke hearts – [thawed]
  • ½ cup sun dried tomatoes – sliced
  • 3-4 tablespoons fresh basil leaves shredded/chopped
  • ¼ cup grated parmesan or romano cheese
  • 4-containers of Eggbeaters [or 6-8 eggs scrambled]
  • 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Directions

  • Pre-heat oven to 350
  • Sauté onions and potatoes in olive oil until soft
  • Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
  • Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
  • Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
  • Once set, place frying pan in oven and bake for 20 minutes
  • Sprinkle shredded cheese and bake additional 5 minutes
  • Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.

SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach

Arugula, goat cheese, beets

Ingredients

SALAD:

  • 6 cups fresh arugula or baby spinach
  • 1-1/2 cups sliced beets – cooked
  • 1/2 cup sliced cucumbers
  • 1/2 cup slivered almonds or pine nuts
  • 1/2 cup crumbled goat cheese

VINAIGRETTE:

  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
  • 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

EASY SCONES

Ingredients

  • 3 cups all-purpose flour, plus more for kneading
  • ½ cup white sugar
  • 5 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup butter
  • 1 cup milk (or half & half)
  • 1 egg, beaten
  • 1/4 cup dried cranberries if desired

Directions

  • Preheat the oven to 400 degrees F (200 degrees C)
  • Lightly grease a baking sheet
  • Combine flour, sugar, baking powder, and salt in a large bowl;
  • Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
  • Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
  • Add cranberries
  • Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
  • Pat or roll dough out into a 1/2-inch-thick round
  • Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
  • Bake scones in the preheated oven until golden brown on top, about 15 minutes
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