Monthly Archives: September 2025

Fern Michaels > Blog WP > 2025 > September
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September 2025 Monthly Letter

Dear Reader,

Hello again. Thanks for stopping by. Kids are going back to school, and I am sure there are parents out there doing cartwheels!

Even though it’s early September, we still have some hot weather ahead, especially if you’re in the South.  The summer was so hot I didn’t even bother to attempt a vegetable garden.  According to some friends of mine who live in the Garden State of New Jersey, the only thing that made it through the heat was the corn.   Nothing like a good, buttery, corn on the cob. 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!

It’s also hurricane season and I’ve heard we’re supposed to be okay…. BUT the past two storms were horrible. Flooding, winds. Sure felt like a hurricane. No thanks. My advice is be prepared. Make sure you have enough batteries and candles, and water. Oh, and pet food!

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 are dozens of studies from accredited health organizations stating that interacting with an animal has shown to decrease levels of cortisol, a stress-related hormone, that helps to lower your blood pressure. They also found animals help lower anxiety levels. Of course, they provide companionship and help to structure your day. You ain’t kidding. My fur family bosses me around all day long.

On to book news. I am thrilled about the article the ran in Woman’s World for Smuggler’s Cove. A 2-page spread and a shout out on the cover! I am over the moon. Check out the pdf on the site.

I am also excited about the latest novel in Santa’s Crew, Santa’s Holiday Spectacular where Santa’s Crew meets The Sisterhood for a wild romp in New York, chasing down a bunch of bungling thieves. Lots of fun and laughter for the holidays. It’s available at the end of this month. So to prepare you for the holidays and wave bye-bye to summer, this months’ contest will be:

Grand Prize: Smuggler’s Cove, Santa Cruise, Santa & Company, Santa’s Secret, and Santa’s Holiday Spectacular
Two other lucky winners will receive a hardcover edition of Santa’s Holiday Spectacular and Smuggler’s Cove

Kensington, my publisher, is also running a few contests for Smuggler’s Cove and Santa’s Holiday Spectacular so check out my FB and Instagram pages for more info.

Thanks again for visiting

All the Best,
Fern

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September 2025 Recipes

On to food!

Dijonnaise chicken

Yield: 4 servings

  • ½ cup mayonnaise
  • ½ cup Dijon mustard
  • 2 garlic cloves, finely grated
  • Salt and black pepper
  • 1 teaspoon thyme leaves or dried thyme
  • 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry

Step 1   –  You can grill or cook on stove

Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

Step 2

To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight. (Let it come to room temperature before cooking.)

Step 3

Grill or pan roast until deep golden and cooked through, 4 to 6 minutes per side.. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.

No Bake Peaches and Cream – This is great for a bake sale or to impress friends and family 😊

Yield: 8 to 10 servings

For the Syrup

  • 1 cup dry white wine
  • ½ cup granulated sugar
  • ¼ cup brandy or light rum
  • ½ teaspoon almond extract

For the Cake

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar, divided
  • 1 cup crème fraîche
  • ½ teaspoon almond extract
  • 1 (15-ounce) container ricotta
  • 1 tablespoon grated lemon zest (from 1 lemon)
  • About 3 pounds ripe peaches, halved, pitted and cut in ½-inch slices
  • ½ cup peach or apricot jam
  • 1 package ladyfingers (24 ladyfingers)

PREPARATION

Step 1

Make the syrup: Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off heat. Stir in brandy and almond extract. Set aside to cool.

Step 2

Prepare the cake: Put heavy cream in a mixing bowl with 2 tablespoons powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the crème fraîche with a spatula. Add almond extract and stir to combine. Taste for sweetness and adjust.

Step 3

Put ricotta in a bowl. Add the remaining 2 tablespoons powdered sugar and the lemon zest, and stir to combine.

Step 4

Put peach slices in a bowl. Add peach jam and toss to coat.

Step 5

Build the cake: Place a 9-inch square pan on a rimmed baking sheet. Dip 12 ladyfingers, one at a time, into syrup on both sides, and arrange on the bottom the pan. Dollop half the ricotta evenly over the ladyfingers and spread evenly.

Step 6

Make a layer of peach slices, using half the peaches. Spoon half the whipped cream mixture over everything and smooth with a spatula.

Step 7

Dip remaining ladyfingers in syrup and arrange over the cream, then repeat the process with ricotta and peach slices. Drizzle any remaining syrup over. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Step 8

To serve, cut into squares or scoop with a large spoon.