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,

Hooray for Spring!  The rebirth from the darkness.  Well, it sure has been a long, dark year.  Looking at the flowers starting to bloom gives me hope we will be moving in a brighter and better direction.  We have to think that way otherwise we would be depressed, and I know so many people are feeling down and exhausted.  COVID overload.  It’s been hard, challenging, and a whole lot of anxiety.  When will this ever end?  At least we don’t have to worry about standing in lines hoping to get our one roll of toilet paper.  See?  Things are looking up already!

I know the holidays are once again predicated on COVID, which can be a good excuse to avoid the in-laws!  Kidding.  But…if it suits you, enjoy it while you can.  See?  Another upside to the pandemic!  But seriously, it will be wonderful to get back to some semblance of normal like hugging your friends and family and be able to enjoy people in person.  Enough Zooming, please.

We’re still waiting on some family members to get their vaccine.  I know it’s been frustrating getting appointments but remember, we have never been through anything like this in our lifetimes.  It wasn’t planned and everyone was reacting to the latest news and updates.  Yep.  It’s been a drama alright, more for some than others and I feel for anyone who lost a loved one.  I’ve been there and I know.  But we have come a long way and must press forward.  Appreciate what we have and look forward to a brighter tomorrow and the days ahead.  Count our blessings no matter how small.

My newest book No Way Out is available now and has been getting very nice reviews.  As an FYI, it’s more of a “cozy” than a thriller.  No blood or guts.  It’s a mystery wrapped in a puzzle in a small town.  I want to thank the fans who take the time to read my books and also write about them.

I wish everyone a blessed holiday no matter what you practice as long as you practice kindness in the mix.  Be well.  Be safe.  Be kind.  Keep your sense of humor.  Keep reading, and cooking!

This month’s contest will be for a signed first edition of No Way Out.  My publisher just told me they have to go back to press!  Exciting!

All the best,

Fern

Stuffed Shells
1 lb. of large macaroni shells
2 cups Ricotta cheese – please don’t ruin it with cottage cheese!
1 cup parmesian or romano – grated
¼ cup chopped fresh parsley – the dried stuff doesn’t do it
½ cup chopped fresh basil – this you can substitute for 2 tsps. dried basil
2 eggs

Marinara sauce: If you want to save time and have EXCELLENT sauce get a couple of jars of RAO’s.  Most grocery stores carry that brand now.  It comes from a family recipe at Rao’s Italian Restaurant in the Bronx.  The restaurant has only 10 tables and is considered THE hardest place to get a reservation.  For real.  It’s not even knowing someone.  It’s knowing someone who owns a slot who would be willing to give it up for you!

Cook the pasta al dente according to the package.  You don’t want them to get too mushy because you will be stuffing them and then baking them.  Drain and let them cool down a bit so you can handle them.

While the pasta is cooking – 10-12 minutes prepare the mixture.

Beat the eggs and mix ricotta and parmesan cheeses and herbs and blend. (The mozzarella goes on later.)
Fill each cooked shell with egg/cheese mix.

Preheat oven to 325.

Put a small layer of sauce on the bottom of a large baking dish.
Lay stuffed shells on top of the sauce. Its ok to overlap them if necessary.
Top the shells with more sauce, sprinkle with shredded mozzarella.
Bake for 20 minutes.

They’ll think you have an Italian chef in your kitchen!


Short Ribs Slow Cooker
This is SO easy!
2 lbs. short ribs
3 large peeled carrots cut into chunks
3 cloves garlic – sliced
1 onion sliced (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

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.
Remove from pan and set aside.
Saute the onion and garlic in same pan used for browning the short ribs 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!

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 2020 on the 2020 page and all the upcoming releases on the 2021 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!