November 2023 Monthly Letter

Dear Reader,

Thank you for visiting my website.  I know I say this every month, but boy does the time fly!  It’s November already!  I hope Halloween brought you more treats than tricks as we head toward Thanksgiving.  We need to focus on those two words:  Thanks and Giving, especially with the holidays looming.  It’s been a rough year all around.  Just when we thought the pandemic was behind us we were slammed with floods, fires, volcanos, war, and tragic mass shootings.   Most of you know I’m a news junkie, but there seems to be very little good news.  It truly makes me sad, and I pray for the world to heal.  People have suffered a lot, and it’s important to remember that as long as you can get out of bed and put your pants on, you are ahead of the game.  So look around you and give thanks for the people and pets in your life.  Yep, count your blessings.  I don’t mean to be flippant—just something to think about.

Now on to more stress:  The holidaze.  Thanksgiving.  Who to visit or who to invite?  I suggested this once before and I still think it’s worth mentioning again.  Maybe it’s time to pull out the old TV trays, heat up a few TV dinners, and watch your family’s favorite movies.  Or order pizza.  I’m sure the Pilgrims would understand.  I imagine they would have done the same thing if it had been an option.  Anything to take a load off many of you who are juggling family, work, dinner, sports, volunteering.  Or perhaps have a small group and ask everyone to bring a covered dish.  Less work for everyone.  I remember way back when people would host covered dish dinners.  There were a lot of green beans and Campbell’s mushroom soup casseroles—don’t forget the crispy onions on the top from the Lipton onion soup box!  My point is, try not to burden yourself more than necessary.  Everyone can pitch in.

One more little speech from my soapbox:  as we approach the holidays, people are going to be even more frustrated with lack of goods and services.  You’re probably going to be spending a lot of time waiting in lines or trying to find the packages that were delivered to the wrong address.  Don’t blow a gasket.  It’s not worth it unless it’s cheese or chocolate.  LOL.  So try to stay cool.  One more thing I will ask is to perform one random act of kindness each day.  It can be as simple as saying good morning to someone you don’t know, who you pass by on the street, or in a store.  Granted, some people will give you a strange look, but most people will smile and you’ll see their eyes light up.  You are acknowledging their existence.  Isn’t that what most people want?  To be acknowledged?  Open the door for someone.  Give a total stranger a compliment “Oh, I like your shoes!”  Or “Nice handbag.”  Even if it isn’t, it will make their day, and as a result, it will also make yours.  Here’s another example:  I was in Kohls a few weeks ago to return a pair of slippers.  They gave me a coupon for $5.00 in Kohls’ Cash.  I knew I wasn’t going to be back in the store before it expired.  As much as the Godiva bag of truffles beckoned me, I decided to give the coupon to a couple who were in the check-out line.  I just said, “here’s a coupon for five bucks.”  They thanked me but I could tell they were taken aback.  As I was walking away I heard the husband say to his wife, “Wow.  That was so nice of her.”  The thing is, it wasn’t so much the value of the coupon.  It was the value of kindness.

On to fun stuff!  LIAR! is still on the New York Times list, and I am grateful to all my fans who bought it and who wrote such wonderful reviews.  For the month of November we will be giving away a beautiful Lenox snowflake ornament, with signed copies of Santa Cruise, Santa & Company, and a couple other favorites.

Have a wonderful THANKSGIVING!   Be safe and be well.
Fern

November 2023 Recipes

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—I am sharing the fantastic apple pie recipe courtesy of Patricia Dorph:

 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 refrigerator 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, another repeat of one of my favorites:

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 refrigerator 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-heated oven at 425 for 15 minutes.
  • Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
  • Cool 2 hrs. and serve or refrigerate.

October 2023 Monthly Letter

Dear Reader,

Thank you for visiting my website.  It’s October.  Wow.  Where does the time go?  I’m just getting used to seeing Halloween decorations, and if you blink a few times, you’ll start seeing holiday decorations!  Can someone please slow it down?  We should be able to enjoy what’s happening now, but everyone is moving at the speed of light, and there’s barely enough time to enjoy each day as it comes.  I know, I’ve been on that soap box before, but try to stop and smell the pumpkin spice before it’s frankincense and myrrh.  😊

Now that we’re officially into Fall, for many of you it’s time to do the wardrobe switch-over.  What a royal pain that can be, but it’s a good time to purge some of those things that you will never, ever wear again.  Make a pile and donate them.  There are people who are in desperate need of clothing.  As my Aunt Irene would say, “let someone else enjoy it.”

On to fun stuff.  I am happy to say LIAR! has been getting great reviews, so I thank all my fans and readers!  AND it’s # 10 on the NEW YORK TIMES Best Seller List!  People really like the brother and sister team, Luna and Cullen.  SANTA & COMPANY is on sale now and is an “Editor’s Pick.”  For those of you who read SANTA CRUISE, you’ll be delighted to reconnect with Frankie, Rachael, Amy, and Nina as they hit the slopes in Lake Tahoe with lots of twists and turns.  (No pun intended…you’ll see what I mean when you read it!)

This month’s contest is a collection of books, including LIAR!, HIDDEN, WEEKEND WARRIORS, TICK TOCK, ON THE LINE, ABOUT FACE.  (Maybe some early Christmas gifts?)

Be well, be safe, be kind, and try to have some fun.

All the best, Fern

October 2023 Recipes

P.S.  Halloween is in a few weeks and we surely need a few treats, food or otherwise.  October is also Oktoberfest and I want to share a pretzel recipe with you:

Soft Pretzels

Ingredients
for 8 servings

  • 1 ½ cups water, warm
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 4 ½ cups flour
  • 3 tablespoons oil, divided
  • ⅔ cup baking soda
  • 2 eggs, beaten
  • coarse salt

Instructions:

  • In a bowl, mix water, salt, and sugar until combined. Add yeast and let rest 5 minutes until yeast starts to foam.
  • Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.
  • Remove the dough and use the remaining oil to cover the bowl.
  • Cover bowl with plastic wrap and leave in a warm place for 1 hour.
  • Preheat oven to 450°F (230°C).
  • Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
  • Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
  • Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
  • Enjoy!

Now for something sweet:

Pumpkin Bread

Ingredients
for 12 servings

  • 2 eggs
  • ½ cup oil
  • 1 cup pumpkin puree
  • ⅔ cup honey
  • 2 tablespoons water
  • 1 ¾ cups whole wheat flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 pinch salt

Instructions:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
  • Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
  • Pour the batter into a greased loaf pan and smooth the top into an even layer.
  • Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes before carefully unmolding.
  • Let the loaf sit at room temperature for at least 1 hour before slicing.

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

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.

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

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.

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

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~