Debbie Macomber's Blog, page 2

Juliet Blackwell

Juliet Blackwell was born and raised in the San Francisco Bay Area, the youngest child of a jet pilot and an editor. She graduated with a degree in Latin American studies from the University of California, Santa Cruz, and went on to earn master’s degrees in anthropology and social work. In addition to mainstream novels, Juliet pens the New York Times bestselling Witchcraft Mysteries and the Haunted Home Renovation series. As Hailey Lind she wrote the Agatha Award–nominated Art Lover’s Mystery series. Juliet was recently in the May 2022 issue of Welcome Home Magazine and answered a few questions!


1. Why did you become a writer?
I became a writer almost by accident. Like most writers, I have been in love with books (and reading) my whole life. But it never really occurred to me to attempt to write an actual novel until I was well into my thirties. Before that, I went to graduate school and taught anthropology, then worked as a social worker, and finally started my own design studio focusing on faux finishes and murals. One night, at about two in the morning, I was working on a remodel in a beautiful Pacific Heights mansion and thought to myself: this would be a great place for a murder! On a lark, I wrote a first chapter about a faux finisher involved in art forgery, sent it to my sister, and she tore it apart – and thus our collaboration was born. We published The Art Lovers Mystery series --Feint of Art, Shooting Gallery, Brush with Death, and Arsenic and Old Paint-- under a shared family name, Hailey Lind. My sister eventually went back to her scholarly writing (she’s a professor of history) but I caught the bug, and haven’t stopped writing ever since.

2. What inspired your current book?
I spend several months a year in France –my boyfriend is French—and I’m always impressed with how alive the German Occupation during World War II remains in France. I’ve included bits about that time period in many of my books, but I never considered writing an entire novel set in World War II until I learned about a Nazi prison camp that was located in the heart of Paris: The Lévitan department store was converted into a forced labor camp, with the prisoners held captive in the attic. Through what was called “Operation Furniture”, the Nazis ransacked the homes and businesses of Jews who had been arrested and deported to labor and death camps. The Lévitan prisoners were then forced to sort, clean, and repair the loot before sending it on to Germany. Some of the finest china, jewelry, furs, and other items were displayed in the department store and the prisoners acted as “shop clerks” as the Nazi elite came through with their wives and mistresses and chose what they wanted. The sheer absurdity and implicit violence of the situation piqued my imagination and I wondered what it would have been like to have been imprisoned by Nazis in one’s own city, forced to trade one’s artistic skills for one’s life.

3. What is next for you?
Currently I’m working on two novels at the same time, which is something new for me! One is a mother-daughter story set on the site of a castle reconstruction in France; the other is a standalone paranormal set in a historic spiritualist mansion in the remote California Gold Country. I’ve also been ruminating on a memoir, but the telling of it requires a lot of travel, so I’ve been waiting impatiently for the pandemic travel restrictions to be lifted!

Spring Cleaning Before Summer

I don’t know about you, but this Spring seems to be going by at record pace! I am just now beginning to deep clean and jump into my seasonal cleaning. For me, Spring cleaning is something that was passed down from my mother, she would clean after a long winter of our house being closed and cooped up for the season. When the weather would improve, she would open all the windows and our house would flow with fresh air and she would clean all the dust and winter buildup of stuffiness that was left.

Spring makes me think of new beginnings and a fresh start and cleaning is a way to head into summer with a fresh slate! Here are some tips to help inspire you for some late spring seasonal cleaning!

Brendan Slocumb

Brendan Slocumb was born in Yuba City, California, and was raised in Fayetteville, North Carolina. He was the concertmaster for the University Symphony Orchestra at the University of North Carolina at Greensboro and served as the principal violist. The Violin Conspiracy is his first novel. Brendan was recently featured in the the May 2022 issue of Welcome Home, and he graciously answered a few questions!

Ham and Caramelized Onion Strata

This Ham and Caramelized Onion Strata is a breakfast casserole you’ll want to bring to all your brunch parties this season! Trust me. It’s incredibly delicious and simple! Layers of crunchy bread, gooey cheese, sweet caramelized onions, salty ham, and a hint of whole grain mustard make this breakfast one you’ll crave again and again.Distribute bread on two baking sheets and toast in the oven for about 10 minutes, until golden brown and dried out on top. Set aside to cool.In a large nonstick skillet, melt butter over medium-high heat. Add the onions and cook for 7 to 10 minutes, stirring occasionally, until softened. Turn heat down to medium-low, stir in ¼ teaspoon of the salt, and cook for 7 to 10 more minutes, stirring occasionally, until well-browned. Add spinach and ¼ teaspoon of the salt; cook for 1 to 2 minutes, until wilted. Remove pan from the heat and let cool for at least 5 minutes. Stir in the ham.In a bowl, whisk together the eggs, Half & Half, mustard, pepper, cayenne (if using) and remaining ¼ teaspoon salt.

Place half of the bread in the bottom of a greased 9 x 13-inch baking dish. Layer half of the onion mixture, then 1 ½ cups of the cheese (reserve remaining ½ cup in the refrigerator until ready to bake). Top with remaining bread and onion mixture. Whisk egg mixture again to recombine, then pour evenly on top. Cover with plastic wrap, then place a small sheet pan or rectangular plate on top. Weigh the surface down with something heavy (like a few cans of food or a few large plastic bags filled with sugar). Refrigerate at least 8 hours, or up to 24 hours.Sprinkle the reserved ½ cup cheese on top, then bake for 30 to 40 minutes, until no liquid remains in the center and the top is golden brown and crisp. Let cool for 5 minutes, then serve with extra mustard.



Ham and Caramelized Onion Strata
Serves 6 to 8

1 pound Italian bread loaf, cut into 1-inch cubes
3 tablespoon unsalted butter
1 large yellow onion, halved and thinly sliced
3/4 teaspoon kosher salt, divided
6 ounces fresh baby spinach leaves, roughly chopped
12 ounces (about 2 cups) cubed, fully cooked ham
2 cups shredded Colby jack cheese, divided
6 eggs
1 ¾ cups Half & Half
2 teaspoons whole grain mustard, plus more for serving
¾ teaspoon black pepper
Pinch cayenne pepper, optional


Preheat oven to 400°F.

Distribute bread on two baking sheets and toast in the oven for about 10 minutes, until golden brown and dried out on top. Set aside to cool.

In a large nonstick skillet, melt butter over medium-high heat. Add the onions and cook for 7 to 10 minutes, stirring occasionally, until softened. Turn heat down to medium-low, stir in ¼ teaspoon of the salt, and cook for 7 to 10 more minutes, stirring occasionally, until well-browned. Add spinach and ¼ teaspoon of the salt; cook for 1 to 2 minutes, until wilted. Remove pan from the heat and let cool for at least 5 minutes. Stir in the ham.

In a bowl, whisk together the eggs, Half & Half, mustard, pepper, cayenne (if using) and remaining ¼ teaspoon salt.

Place half of the bread in the bottom of a greased 9 x 13-inch baking dish. Layer half of the onion mixture, then 1 ½ cups of the cheese (reserve remaining ½ cup in the refrigerator until ready to bake). Top with remaining bread and onion mixture. Whisk egg mixture again to recombine, then pour evenly on top. Cover with plastic wrap, then place a small sheet pan or rectangular plate on top. Weigh the surface down with something heavy (like a few cans of food or a few large plastic bags filled with sugar). Refrigerate at least 8 hours, or up to 24 hours.

Preheat oven to 350°F. Uncover the baking dish and discard plastic wrap. Sprinkle the reserved ½ cup cheese on top, then bake for 30 to 40 minutes, until no liquid remains in the center and the top is golden brown and crisp. Let cool for 5 minutes, then serve with extra mustard.

Cultivating Joy

It seems like today’s world is constantly changing, there is so much happening around us that when we stop to catch a breath it often feels impossible to find joy and happiness while looking at sorrow, sickness, and destruction. What I've learned is that we can't always control things happening in the world around us. When chaos is all around us, what we do have is a choice on how we respond. We can control our hearts, our emotions, how we treat others, the thoughts and prayers we process each day. All of these things can help bring joy to our lives in the midst of a not so joyful world. Too many times I find myself dwelling on the negative of a situation and it's so easy to go to that place. The other day I was working on a knitting project and had messed up and had to go back and redo a very large part of what I was working on. My mind immediately went to the negative, why wasn’t I able to get this right the first time, I didn’t have time for this, pure frustration at myself and the project. I decided to sit down in that moment with my journal and think about how insignificant that was to my overall life and day. I choose to focus on the positive, how I had the ability and freedom to find time to knit. How I could afford the yarn, how I was sitting next to the fire with tea knitting peacefully and even if I had to redo a huge section, it really was not the worst thing going on in the world, I love knitting anyways! Just a small mindset shift was enough to allow me to find joy in a simple everyday frustration. Often times disappointments in life can actually be blessings.

Mother's Day Gift Guide 2022

Admittedly, it's really tough to find the perfect gift for my mom! What do you get the person who seemingly has everything she needs? When it comes time to shop for my mom I often find myself thinking outside the box of things she might not think to get herself. I also try to be extra thoughtful and considerate of something she would enjoy and that might touch her heart.

More ironically, my mom is also known for giving the best gifts, she is constantly preparing gifts for others in her life, even readers! Here are some ideas for the mom who is hard to shop for!

Lemon-Blueberry Mini Bundt Cakes

Adorable Lemon-Blueberry Mini Bundt Cakes are the perfect spring dessert. Lemon cakes dotted with blueberries get topped with a bright lemon glaze and sprinkled with lemon sugar. These have girlfriend tea time written all over them!In the bowl of an electric mixer with the paddle attachment, beat the butter with the sugar until very light and fluffy, about 1 to 2 minutes. Mix in the eggs slowly, then scrape down the bowl and mix until combined. Add half of the dry ingredients, then all of the buttermilk, mixing in between additions just until combined. Add the remaining dry ingredients, then the lemon zest and juice. Scrape down the bowl and mix just until combined.Remove the bowl from the mixer and use a rubber spatula to gently fold in the blueberries and flour. Divide batter between the wells.Bake for 25 to 30 minutes, until a toothpick inserted halfway between the outer wall and center of a cake comes out with a few crumbs attached. Let cool in the pan for 30 minutes. Invert cakes onto a cooling rack and cool completely.Drizzle glaze on the outer edge of the top of the cakes, so the glaze covers the top and drips down the sides. Sprinkle with Lemon Sugar. Let glaze sit until the tops are set, about 30 minutes.



Lemon-Blueberry Mini Bundt Cakes
Makes 6

Cake:
1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
½ cup buttermilk, room temperature
2 tablespoons lemon zest, plus 2 tablespoons juice (from 2 lemons)
½ cup blueberries, tossed with 1 tablespoon flour

Lemon Sugar:
1 tablespoon lemon zest (from 1 lemon)
1 teaspoon sugar

Lemon Glaze:
1 ¾ cups powdered sugar
2 tablespoons lemon juice (from 1 lemon)


Preheat oven to 350°F. Generously spray a mini Bundt cake pan with baking spray (or mix together 1 tablespoon melted butter with 1 tablespoon flour and generously brush wells). Set aside.

In a small bowl, whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer with the paddle attachment, beat the butter with the sugar until very light and fluffy, about 1 to 2 minutes. Mix in the eggs slowly, then scrape down the bowl and mix until combined. Add half of the dry ingredients, then all of the buttermilk, mixing in between additions just until combined. Add the remaining dry ingredients, then the lemon zest and juice. Scrape down the bowl and mix just until combined. Remove the bowl from the mixer and use a rubber spatula to gently fold in the blueberries and flour. Divide batter between the wells.

Bake for 25 to 30 minutes, until a toothpick inserted halfway between the outer wall and center of a cake comes out with a few crumbs attached. Let cool in the pan for 30 minutes. Invert cakes onto a cooling rack and cool completely.

To make the Lemon Sugar, mix lemon zest and sugar in a small bowl. Let sit uncovered to dry out slightly while waiting for the cakes to cool.

To make the Lemon Glaze, whisk powdered sugar with the lemon juice until smooth. Glaze should be very thick, but still drop from a spoon. Drizzle glaze on the outer edge of the top of the cakes, so the glaze covers the top and drips down the sides. Sprinkle with Lemon Sugar. Let glaze sit until the tops are set, about 30 minutes.

If making ahead, cover the cooled cakes up to a day ahead. Glaze cakes the same day you serve them. Let glaze set at least 30 minutes before serving.

Teacher Appreciation Week

Debbie has referenced in a few of her blogs that she has a son who is an elementary school principal. She’s talking about me. I’m Ted Macomber and I’ve been the principal at Olalla Elementary for the past seven years.

Greek Pork Gyros

Warm, pillowy pitas get stuffed with spiced pork, French fries (a traditional gyro ingredient!), homemade Tzatziki sauce, and lots of fresh toppings. The balance of salty, sweet, savory, creamy and tangy is just right, and will make your family ask for this meal again and again.In a large zip-top bag, place oil, garlic, oregano, paprika, coriander, salt, pepper, and honey. Close the bag and use your hands to combine. Add the ribs to the bag, then close and massage marinade into meat. Let refrigerate at least 1 hour or overnight.

On a foil-lined baking sheet, place ribs in a single layer. Discard marinade. Place another large piece of foil on top, then tightly crimp all sides to create a packet. Place on the bottom rack in the oven, and bake for 18 to 22 minutes, until meat registers 165°F. Remove from the oven and carefully open packet on two sides (very hot steam will escape when opening) and let meat rest for 10 minutes. Transfer meat to a cutting board and slice. Place in a serving bowl, then pour juices on top.To make the Tzatziki sauce, stir all ingredients together until combined.To serve, fill pitas with Tzatziki, pork, fries, cucumber, red onion, tomato and feta. Serve with lemon wedges for squeezing. Enjoy immediately.




Greek Pork Gyros
Serves 4


6 tablespoons olive oil
4 cloves garlic, minced
2 ½ teaspoons dried oregano
2 teaspoons paprika
2 teaspoons ground coriander
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon honey
1.5 - 2 pounds boneless country-style pork ribs
½ pound frozen French fries

Tzatziki Sauce:
½ cup plain whole milk Greek yogurt
¼ of an English cucumber, peeled and small dice (about ½ cup)
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons minced fresh dill (or ¾ teaspoon dried)
¼ teaspoon kosher salt

4 Greek pitas, warmed, for serving
¾ English cucumber, peeled and cut into sticks, for serving
Thinly sliced red onion, for serving
1 roma tomato, cored and sliced
2 ounces feta, crumbled, for serving
Lemon wedges, for serving


In a large zip-top bag, place oil, garlic, oregano, paprika, coriander, salt, pepper, and honey. Close the bag and use your hands to combine. Add the ribs to the bag, then close and massage marinade into meat. Let refrigerate at least 1 hour or overnight.

Preheat oven to 450°F. Set oven racks in top third and bottom third of oven. Line two baking sheets with foil.

On one baking sheet, place ribs in a single layer. Discard marinade. Place another large piece of foil on top, then tightly crimp all sides to create a packet. Place on the bottom rack in the oven, and bake for 18 to 22 minutes, until meat registers 165°F. Remove from the oven and carefully open packet on two sides (very hot steam will escape when opening) and let meat rest for 10 minutes. Transfer meat to a cutting board and slice. Place in a serving bowl, then pour juices on top.

Meanwhile, spread frozen fries on the second baking sheet. Place on the top rack and bake for 10 to 15 minutes, until crispy.

To make the Tzatziki sauce, stir all ingredients together until combined. Can be made and refrigerated up to a day ahead.

To serve, fill pitas with Tzatziki, pork, fries, cucumber, red onion, tomato and feta. Serve with lemon wedges for squeezing. Enjoy immediately.

Speckled Egg Layer Cake

Buttery coconut cake and creamy vanilla frosting get dressed up to look like speckled egg candies, complete with an adorable coconut nest. This Speckled Egg Layer Cake is perfect for your Easter table.
In the bowl of an electric mixer with the paddle attachment, beat butter on medium speed for 1 to 2 minutes, until light and fluffy. Add powdered sugar, one cup at a time, until fully absorbed. Add coconut cream, vanilla, and salt; mix on low speed until combined. Increase speed to medium and mix for 1 to 2 minutes more, until fluffy and lighter in color. Mix in food coloring on low speed until combined. Scrape the bowl with a rubber spatula and mix again to ensure the color is distributed completely.Use a metal offset spatula to spread a few tablespoons of the buttercream on the top and sides of both layers, pressing the buttercream in, to create a crumb coat. Transfer both layers to the freezer for 30 minutes to harden the buttercream. (This step helps to create smoother, cleaner edges when doing a final coat of buttercream.)In a small bowl, whisk together the cocoa powder, vanilla and water until no lumps remain. Dip a pastry brush in the liquid and use your fingers to flick the bristles at the cake and create a speckled effect. Repeat all over cake.Mound ¼ cup of the coconut in the center of the top of the cake, then nestle a few egg candies in the middle. Press coconut and egg candies around the bottom edge of the cake.
Cut and enjoy!