March 2024 Monthly Letter

Hello Friends,

March comes in like a Lion???  Been on the warm side, all over the country.

Lots going on this month and into the first week of April.  First, we have The Ides of March, the day when Julius Caesar was assassinated.  Most people were taught that Caesar was warned by a soothsayer “Beware the Ides of March,” but, in fact, the line comes from William Shakespeare in his play, Julius Caesar.  Interesting, eh?  And “Et tu Brute?”  (And you too, Brutus?  Accusing his friend of treason) was also from the play.  By the way, the play was written in 1599, by candlelight.  Glad I have electricity and a computer!

Two days after the Ides, we have St. Patrick’s Day.  Here’s another interesting factoid.  St. Patrick was kidnapped when he was sixteen and worked as a shepherd for six years.  During that time, he received a “message from God” telling him to flee to the coast where he would find freedom.  And he did, which was what inspired him to become a priest.  The legend that he banished “snakes” from Ireland is an allegory—he actually banished paganism from Ireland.  I guess pagans were called snakes at the time.

At the end of the month, we have Easter.  I mention this every year because I find it fascinating.  As you know, Easter falls on different Sundays.  Why?  Because it’s the first Sunday, after the first full moon, after the Equinox.  Equinox is March 19th.  Full Moon is March 26.  The next Sunday is March 31st.

Now that we’ve completed the history part of this letter, let’s move on to things more personal.  The fur family is doing just fine, and I still haven’t been able to figure out who is unraveling the toilet paper.  Some of you know, Miz Boo’s front paw is a stump, which is what has me stumped.  When I ask them who made the mess, they all look at each other and shrug.  Mind games.

I also want to remind you about cyber security.  There is an enormous amount of scams and spam flooding the internet.  When you search for a specific company or website, make sure https: accompanies the name of the company.  It’s easy to be fooled into thinking you’re logging into one website when it isn’t what you think it is.  Be careful.  It’s scary and dangerous out there in cyberspace.

Book news:  The Wild Side will be published on March 26th.  Melanie Drake, a seemingly ordinary guidance counselor, gets dragged into doing one final job for her previous boss at the Department of Special Investigations, and goes undercover as a high-class escort to bring down a dangerous network of ruthless and powerful men.  I’ll be giving away a signed copy in this month’s contest, as well as a few of my favorites.  Goodreads is also sponsoring a contest.  So be sure to enter one or both.  I think you’ll like Melanie.  She’s a kick-ass character.

Be well, be safe, be happy.  Thanks for stopping by.
All the best,

March 2024 Recipes

Now on to something delicious.

Easter Brunchy Food:



  • loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 Cups unsweetened milk
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • maple syrup, for serving


  • 2 tablespoons unsalted butter or coconut oil, melted
  • 2 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • confectioners’ sugar, for dusting


Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.

If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.

Preheat oven to 350 F.

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.

Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.


Need ovenproof frying pan.


  • 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


Pre-heat oven to 350 degrees.

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.



  • ¼ cup vegetable oil
  • ¼ cup white sugar
  • ¼ cup packed brown sugar
  • 2 tablespoons lemon juice
  • Finely chopped zest of 1 lemon or 1 teaspoon lemon extract
  • 1 egg, large
  • 1½ cups (225 g) Pamela’s Bread Mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅓ cup milk or milk substitute
  • ¾ cup fresh blueberries


Preheat oven to 400° F. Grease 7 or 8 muffin cups, or use muffin papers sprayed with nonstick cooking spray.

In a large bowl, beat together oil, white and brown sugar, lemon juice, zest or extract, and egg until creamy.

In another bowl, whisk together Bread Mix, baking powder, salt, and nutmeg.

Alternately stir flour mixture and milk into egg mixture, in two additions each, stirring until smooth after each addition.

Set aside ¼ cup of the blueberries to put on top of the muffins; add the other ½ cup to the dough and gently mix to combine.

Scoop dough equally into muffins cups.

Press reserved berries slightly into tops.

Bake for 22 to 28 minutes or until a toothpick inserted into the center of muffins comes out clean.

Serve muffins once they are cool enough to handle.