Dear Reader,

Thank you for visiting my website.  It’s mind boggling that we are now in the month of November.  They say our universe is expanding as in THE universe, and galaxies are moving faster.  Well I can’t move any faster even if you lit a fire under me!  Ha.  All jokes aside, time does seem to have accelerated.  Perhaps we will be moving faster into a nicer, kinder, gentler world.  Yeah, I can hope!  And that’s what prayers are for.

Thanksgiving plans also seem to be moving at breakneck speed, and before you know it Christmas will be at our door.  It’s exhausting thinking about it, so I won’t—for now.  Although where I live, if you don’t have your holiday decorations up the day after Halloween, they’ll send the ornament police after you!

Back to Thanksgiving.  It used to be a time when families would gather and show their gratitude for their blessings.  Today it’s football, faces stuck to cell phones, video games, and getting ready for Black Friday.  Again, exhausting.  Let’s not forget the stress of inviting annoying relatives.  The upside of having a big family dinner is that you can avoid the pesky ones.  But if you have a small family and you drink, start early.  If you don’t drink, reconsider your invitation list.  Or, pretend you’re going away for the weekend.  Pull the curtains shut and keep most of the lights off.  Maybe leave a newspaper in front of your door to look authentic.

Now let’s talk about Black Friday.  I understand there are lots of bargains, but it seems as if there are sales every other weekend.  Truth be told, you couldn’t get me near a store even if they were giving away a free giant television.  (I’d send my grandson.  He’s young.  He can manage.)  Seriously, I am really grateful for internet browsing, and of course all the shopping networks.  Click here, click there.  Done.

Looking ahead, my advice is give yourself a break.  Boundaries, my friends.    I’ve adopted a new saying: “Just because you can, doesn’t mean you should.”  There’s already enough stress to go around the world a few times.  You really don’t have to do anything but be kind.  A simple smile at the person working at the cash register can go a long way.  Appreciation for each other can change someone’s day.

On to all things books.  As many of you know Falling Stars is out now in hardcover.  Santa Cruise a fun, holiday story of four friends and their escapades on a singles cruise is now available in paperback.  Secrets, Book Two of the Lost and Found Series is on the New York Times Best-Seller List!  Woo-hoo!  If you haven’t read the first book, Hidden, don’t despair, there’s plenty of back story, although Hidden sets up the series and the quirky, artsy characters.  Tick Tock, Book 34 in The Sisterhood is coming in December.  Those women are still at it, getting justice when the system fails.  I wish they were real.  That’s why I started the series in the first place!

So, following the topic of all things books, this month’s contest will feature a copy of each book that I just mentioned including the soon to be released Tick Tock!

Now on to another favorite topic, food.  For those of you who are baking—and from what I hear it’s a lot of you—here is that fantastic apple pie recipe courtesy of Patricia Dorph—in case you missed it last year.

 Apple Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 Tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 5 cups, cored, peeled, and thinly sliced apples. Granny Green and Mackintosh
• Mix together and add to apples
• 3/4 cups brown sugar
• 2 Tbs. flour
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 2 Tbs. butter
• Place into pie pan
• Roll out top dough for crust and place on top
• Make 4 slashes in top crust

Bake 450 degrees for 15 mins.  Turn heat down to 350 degrees and bake for 20 to 35 mins.  Remove when golden brown.

Serve with whipped cream or ice cream.  Enjoy.

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 Tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 Oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above
• Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 degrees for 15 minutes
• Reduce heat to 350 degrees bake for 40-50 minutes or until knife inserted in center comes out clean
• Cool 2 hrs. and serve or refrigerate

Both are absolutely delicious and I want to thank Heidi and Patty for sharing their family recipes with us.  If you’d like to share one of yours, please go to my Facebook page.

That’s all I have for now.  Remember, be good to each other and good to yourself.

Stay well, stay healthy and stay strong!

All the best,
Fern