May 2025 Monthly Letter

Dear Friends,

Yes, time to turn the calendar again. While some scientists claim we are being hurdled through space faster, it still does not contribute to the sensation that time is moving faster. You still with me? LOL. Apparently as we get older our perception of time changes. The older we get the fewer new experiences we have and things become routine. I don’t completely understand the physics of it, but the main thing is to keep busy. Introduce more activities into your life and most of all, pay attention and be mindful of what you’re doing. But we have a lot of distractions, many aren’t that important. So, my soapbox pitch this month is to pay attention to what’s in front of you, who is in front of you, and what’s around you. I guess the old adage “Be Here Now” is sound advice. Turn off your phone and smell the roses. 😊

A few years ago I talked about the phrase “The Merry Month of May.”  It’s a poem from a play The Shoemaker’s Holiday written by Thomas Dekker (circa 1590) an Elizabethan poet and pamphleteer. It was first performed in 1599 by The Admirals Men, also known as The Earl of Nottingham’s Men, considered one of the most important acting troupes of The English Renaissance Theatre. The play depicts everyday life during the reign of King Henry VI. Here’s the first verse:

O the month of May, the merry month of May,
So frolic, so gay, and so green, so green, so green!
O, and then did I unto my true love say:
“Sweet Peg, thou shalt be my summer’s queen!”

One of the lines mentions “Kiss and Toy” so I’ll just leave the rest to your imagination. Yep, there was real heated romance way back when, and liaisons were not uncommon. I’m not sure if we’ve come a long way baby, or we just pretend we have.

Speaking of hot romance, my owls Oliver and Olivia seem to be having a rollick in the leaves, and Fred, the woodpecker is hammering out a tune every morning.

Getting back to this month. Mother’s Day is coming. Do something nice for your mother if she is still here. And if she isn’t, light a candle and say a prayer; or write a letter telling her all things you wish you had. Nobody’s perfect, but most importantly, a mother’s love never dies.

On to book news: A new anthology, Lilac Time just hit the shelves.

It’s a heartwarming springtime “feel good” collection of stories which bring the promise of bright new beginnings.

My novella, Sweet As Honey takes us on a journey with Natalie as she attempts re-entry into a social life, but she keeps getting side-lined by an infuriating beekeeper at the local farmer’s market who keeps buzzing around. As Natalie watches his patience and dedication in tending his hives, she begins to realize that not all relationships have to sting.

Everything She’d Ever Wanted by Lori Foster follows Annabeth’s observations of a single dad whose daughter happens to become enthralled with Annabeth’s dog. Sometimes the most innocent encounters can lead to the start of another.

The Memory Cabin by Carolyn Brown
Jenna Stewart loves gathering at her Texas lakeside cabin with her girlfriends. It’s an annual tradition to reconnect with the women who helped her deal with her mother’s passing along with the end of her marriage. But this year, lives are changing, dreams are evolving.

Next month the paperback edition of The Wild Side will be available. The protagonist, Melanie, longs to be a guidance counselor but the cost for her master’s degree was beyond her reach. At the urging of her brother, she took a job with the Office of Special Investigations and becomes a top-notch agent where she is able to continue her education. When she leaves the service, she is yanked back into a special mission that only Melanie can pull off. Some of the comments from the hardcover were “a character to be reckoned with;” “You will find Melanie to be intelligent, focused, yet full of humor. Get ready for a wild ride.” “Full of intrigue and suspense.”  Yes, Melanie is one kick-ass woman whose loyalty and ethics are beyond reproach, and she is a major dog lover. No surprise there!

One more VERY important thing, and VERY close to my heart: May is National Pet Adoption Month. Please think about our furry friends and help give one a furr-ever home.

We have three prizes for this month: Grand Prize winner will receive a signed copy of Lilac TimeThe Wild Side, and Fight or Flight. Two second prize winners will receive signed copies of Lilac Time.

Okay, I have babbled along enough. Time to get on with one of my favorite subjects: FOOD!

Thanks for visiting. Hope you come on by again soon. Be safe, be well, be kind.

Sincerely,
Fern

May 2025 Recipes

Here’s how to get them to eat their broccoli:

CHICKEN, BROCCOLI & CHEDDAR CASSEROLE

Ingredients

  • 3 cups cooked shredded chicken
  • 2 cups cooked chopped broccoli
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 pinch ground black pepper to taste
  • 2 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups breadcrumbs
  • 1/4 cup salted butter, melted
  • 1 tbs of butter or oil for casserole dish

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Lightly grease casserole dish with butter or oil.
  3. Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
  4. Combine breadcrumbs and butter in a bowl. Sprinkle over casserole.
  5. Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

STEAK PIZZAIOLA – can serve up to 6 people

This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]

Ingredients

  • 1 ½ – 2 lb. skirt steak or top sirloin
  • ¼ cup flour/corn meal flour for dredging
  • 2-3 cloves garlic – chopped
  • 1 large onion – sliced thin
  • 1 large red pepper – sliced thin
  • 1 large yellow or orange pepper – sliced thin [Note: I don’t use green bell peppers.  Too hard to digest]
  • 1/3 cup fresh chopped parsley
  • 1 ¼ tablespoons oregano
  • 1 teaspoon basil
  • ¼ – ½ cup grated parmesan or Romano cheese [according to taste]
    ½ – ¾ cup red wine
  • 1 [12 oz.] can crushed tomatoes
  • 3 cups of sliced canned potatoes [optional]

Directions

  1. Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
  2. Remove after browning.
  3. Sauté’ garlic/onion/red pepper in pan.
  4. Add 1/2 cup of red wine to the pan and cook down for 2-3 minutes.
  5. Add crushed tomatoes, oregano, parsley, basil, cook until combined for 4-5 minutes.
  6. Add meat making sure it’s covered/smothered in mixture.
  7. Spread parmesan cheese on top. Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
  8. Turn meat and cook an additional 15-20 minutes, until cooked to desired temp.

PINEAPPLE FLUFF

Ingredients – people will think you spent all day doing this!

  • 1 package Jiffy yellow cake
  • 1 box instant French vanilla pudding mix
  • 8 oz. cream cheese
  • 1 large can crushed pineapple, strained
  • Chopped nuts (optional) I use walnuts
  • 2 cups milk
  • 16 oz. tub of Cool Whip

Directions

  1. Mix yellow cake mixture according to package
  2. Pour into 9” x 13” greased pan
  3. Bake 15 minutes. Cool.
  4. While cake is cooling: Whip these together until it thickens:
    1 box instant French vanilla pudding
    8 oz cream cheese
    2 Cups milk
  5. Pour pudding mixture over cooled cake
  6. Sprinkle pineapple on top of pudding
  7. Spread 1 large carton Cool Whip over pineapple
  8. Sprinkle chopped nuts over Cool Whip
  9. Keep refrigerated