Welcome to Fern Michaels


Hello and Welcome!

Thank you for joining me today.  The website has a whole lot of information about my books, but right now I want to get personal.  Each month I hope to share some insight as to what inspires me, and what I am up to when I’m not writing.

Dear Friends,

Even though the summer hasn’t officially started, the weather has been extremely hot and steamy, although that’s not new to South Carolina.  It seems like it lasts longer and gets hotter more often, and we keep flipping the pages of the calendar much faster.  I know you know what I am talking about.  Scientists at NASA have said that our solar system is moving faster through the universe. It’s infinitesimal, yet somehow we seem to feel it.  Speaking of the spinning of the planets, I hope some of you were able to see the Northern Lights courtesy of a solar storm.  Yep.  Solar Storm.  There’ve been three so far this summer.  Makes you wonder, or better we don’t!  LOL.

Most of you know that I have become one of those “Cat Ladies.”  I refrain from inserting the word “Crazy” but give me time.  They make me laugh out loud.  I can honestly say I probably do sound like a crazy cat lady.  I love those hooligans to the moon and back.

As far as book stuff, this month’s contest will be a grand prize of signed copies of ON THE LINE, TINY BLESSINGS, HIDE & SEEK, KISS & TELL, THE WILD SIDE, all stuffed inside a canvas tote bag.  Two other winners will receive signed copies of ON THE LINE.

The paperback edition of ON THE LINE is on sale now.  It’s filled with history and contemporary themes.  You will find yourself in the midst of Pablo Escobar’s narco-terrorist reign in the 1980’s and follow a family that goes to great lengths to escape to America.  Their son becomes the new “it” chef in the New York culinary scene, but a mysterious blood infection stops him in his tracks, while dark family secrets are revealed.

That’s my news for now.  Be safe, be kind, stay cool, and have fun.

All the best,

I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I thought you might try a different take on potato salad.  You have to turn on the stove for that one, but the dessert recipe I included is No Bake!

I am also including an orzo recipe compliments of Gail Gallagher; and a sneak peak at a recipe that will be featured in an anthology scheduled for next spring.

German Potato Salad


  • 5 slices bacon (diced and cooked until crisp)
  • 2 tablespoons bacon drippings
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon prepared mustard
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling


  1. Boil already-sliced potatoes until they are cooked through. Set aside.
  2. Cook the bacon and keep the drippings. Set it aside to cool.
  3. Heat bacon drippings in a pan large enough to add the potatoes.
  4. Blend in flour, sugar, salt, and mustard.
  5. Slowly add vinegar and water, stir until smooth.
  6. Continue cooking over low heat, until thickened.
  7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
  8. Serve warm or room temp.

No Bake Cheesecake


  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • 4 cups frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • ½ pint sliced fresh strawberries – sprinkled with sugar – set aside


  1. Beat cream cheese and sugar until smooth.
  2. Fold in whipped topping.
  3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
  4. Once the cheesecake has set, garnish with sliced strawberries.

Grandma Matilda’s Plum Cake courtesy of Patricia Dorph


  • 1 cup butter, plus some to coat pan
  • ¾ cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • Juice of 2 lemons
  • 1 tsp cinnamon
  • 1 tsp sugar
  • 6 ripe plums – cut into slices (remove pit)


  1. Preheat oven to 350.
  2. Coat round nine-inch pan with butter.
  3. Mix the sugar and 1 cup butter together until creamy.
  4. Stir in eggs.
  5. Add dry ingredients until mixed through.
  6. Spread mixture into pan.
  7. Begin in the middle and place 4-6 slices into a fan pattern, then alternate layers as you move from the middle of the pan to the inside edge.
  8. Place in oven. Bake 40 minutes and check with a toothpick to be sure it comes out clean. If not bake an additional five minutes.

Summer Orzo Salad


  • 1 box or bag of orzo (16 oz)
  • 1  1/2 tablespoon Lemon Zest
  • Juice of 2 lemons (add more after the orzo cools to keep moist)
  • 1 tablespoon fresh parsley chopped up
  • 2 tablespoons olive oil
  • 2 cloves of garlic finely chopped or mashed up
  • 1 cup of frozen baby peas – I put them in water to slightly thaw while orzo is cooking
  • 1/4 – 1/2 cup chopped up scallions (or I substitute sweet onions)
  • Salt and pepper to taste
  • 1/2 cup parmesan cheese
  • 1 cup packed arugula ( you can judge how much after mixing some through)


  1. Cook the orzo per package and drain well.
  2. Mix in the olive oil, lemon zest, garlic, peas, parsley, lemon juice and scallions. Mix well.
  3. Put aside until cool. Put in refrigerator covered after it stops steaming.
  4. After it is cool, mix in the parmesan cheese and the arugula.
    If you mix the cheese and arugula while it is still warm the cheese will melt and make it icky.
  5. Serve cold.

NOTE: if you have had the salad in the refrigerator for a couple of hours you might need to add a touch more olive oil and lemon as sometimes it gets absorbed into the orzo!

If you’re like me, technology can be a little confusing.  Okay, a lot confusing, so here’s a little more info to help you navigate.

We put all my books from 2023 on the 2023 page and all the upcoming releases on the 2024 page.

The SERIES TAB explains each series and the books in the series.  There’s a tab about  me, Mary Kuczkir—yep that’s my real name; recipes, and my furry friends.

Thank you! Enjoy!