Showing posts with label Prime Rib and Punishment. Show all posts
Showing posts with label Prime Rib and Punishment. Show all posts

Monday, October 16, 2017

Searching for Mr/Ms Right



I recently, and reluctantly, asked for a reversion of rights for two of my culinary mysteries in the “Dinner is Served” series. Mission Impastable was in print. Prime Rib and Punishment waited in the wings.

It was very difficult to admit it was time to move on. My publisher had been wonderful to me, but her health issues over the past many years had made the future of the company precarious. For my own career, I decided to sever the connection.

It was clear it was the right decision, but that didn’t make it any easier. In fact, I delayed the actual request for rights until several months after I had made the decision. Maybe, it will work out. Maybe the company will right itself. But Maybes were all I had.

Last spring I compiled a list of small publishers of mysteries. There were quite a few of them who were open to submissions without an agent. Not a huge number, but still a respectable number to pursue. I prioritized them and wrote a query letter template. Still I stalled.

Procrastination. What caused it? Reluctance to start over. It’s a hard road, submission is.

Grieving for what had been was another cause. I thought I was done with submissions for this genre, and I liked where I had landed.

Fear of rejection was another. I’d been “accepted” to traditional publishing. Why did I have to prove myself again?

What if no one picked up my series right away? Did I abandon it? Indie publish? Continue submitting until I grew too old to hit the send button?

Serendipitously, I encountered an acquisitions and development editor for a small press at a conference I attended over the summer. I hadn’t come to the conference intending to pitch to anyone, but I quickly pulled something together and pitched my series while handing over a printed copy of the first book. I described book two. Told him I had three books completed in the series beyond the published one, and that books four and five were outlined. He loved the titles of books three through six: Potluck, Ancient Grease, Tequila Mockingbird, and Cooks in the Can.

He asked me to submit the traditional submission materials: a query letter explaining book two and the series, synopsis of book two, the first fifty pages, and a brief bio. I asked if he wanted a marketing plan, also. He seemed surprised I had one, and agreed I should attach that as well.

I sent it all off three months ago. And so the remembered-wait from previous submissions began. I am hopeful but not confident. Small presses only put out a few books a year. I was asking for one of those slots. So were hundreds, maybe thousands, of others. Did already having completed manuscripts give me an advantage? Or was it a liability to commit to a series before sales data on book one was in?

Another piece of the equation always is: so what if they do want me? Do I want them? Am I willing to sign with the first one queried? Shouldn’t I be searching for other publishers to get this process moving in multiple pathways and to soften the blows of rejection? I can always tell myself, “Oh, well. ‘Mysteries Are Us’ didn’t want me, but I still have ten more publishers to hear from.” 

But the procrastination continues. I’ll wait to hear from the conference publisher. If the highly-likely (given publishing odds) rejection comes, I do have my fall-back list of small presses to pull out, make my spread sheet, and send off submission materials. And wait again.

But my fingers, toes, and eyes are crossed in hope that won’t be necessary. You’ll be the first to know how it ends. Well, not really. But you know what I mean.

If you found this post interesting enough to share with your friends, you can make your own social media posts or copy/paste these.

Facebook: Authors, trad publishing has numerous submission heartaches especially when you have to change publishers. Sharon Arthur Moore-Author describes a recent process she has gone through. http://bit.ly/2xDuvAN

Twitter: #Writers face disappointment, long waits, and likely rejection when they submit to trad publishers http://bit.ly/2xDuvAN

Monday, July 24, 2017

A Few Recipes from PRIME RIB AND PUNISHMENT


As you know, I write culinary mysteries. I am shopping around book two in my “Dinner is Served” series, Prime Rib and Punishment. I call them “murders with taste.”

My protagonist, Alli Wesson, is a screw-up. Or she was until she and her childhood friend, Gina Smithson, started their personal chef business. With a regular income and being her own boss, it appears early-30s Alli is finally getting it together. Well, unless there’s a murder that impinges on her life. Following trails of clues means that she sometimes makes impulsive and erratic choices. Police officer boyfriend, Evan, worries about that. A lot. And so does everyone around her.

Prime Rib and Punishment finds Alli and Gina teaching at the new Culinary Arts School-Glendale (Arizona) even though the Executive Chef hates “amateur cooks.” Add in a diet scam operation and a guy with a mafia connection, and things become . . . complicated. Murder is part of the complication.

Nevertheless, Alli and Gina are gifted cooks and they’d like to share a few recipes from this book with you. When the book is published, get your two-fer—mystery plus cookbook. Enjoy these for now!

Roast Beef Roll-ups (makes one roll-up)
Makes a great lunch when traveling. Alli uses a whole block of cream cheese to make 4 roll-ups in an assembly line.

2 tablespoons cream cheese
1 teaspoon horseradish
1 whole wheat flour tortilla
3 extra-thin slices of roast beef
1 string cheese stick
10 pieces of baby spinach

Mix together cream cheese and horseradish. Spread evenly over tortilla. Press meat slices onto tortilla, covering as much of the tortilla as possible, overlapping the meat where necessary. Add spinach the same way. Lay a cheese stick along one edge then roll into a cylinder. Seal the cylinder with a small bit of cream cheese mixture to hold it together. Roll up in plastic wrap and put in the refrigerator.

Orange Marmalade Pork Tenderloin (serves 8-10)
This is a special dinner for company. The leftover pork makes great sliders for lunch with a dollop of the marinade and Dijon mustard.

pork tenderloin package (two slender ones, not the whole tenderloin)
jar orange marmalade
2 cloves garlic, minced
1 clove garlic, sliced thin
4 green onions, diced
4 tablespoons white wine, divided

Put orange marmalade, all of the garlic, green onions, and 2 T wine in a zipper bag and mush around to mix.

Add the two pork tenderloin pieces. Let marinate for at least three hours, turning a few times to distribute the marinade.

Take pork out of bag and put on grill.

Drain marinade into saucepan, reserving 2 tablespoons to brush on meat as it cooks.

Grill for 1-20 minutes, turning once. Let meat rest before slicing into medallions.

Heat remaining marinade to a boil. Add reserved 2 tablespoons wine and simmer for 5 minutes. Put in gravy boat to serve alongside meat.


Cinnamon-Nutella Brownie Bites (makes 12 mini brownies)
Here is another of Gina’s calorie-controlled desserts without sacrificing taste. Small portions mean you can enjoy big flavor. The cinnamon adds an interesting flavor layer.

½ cup Nutella                                   ¼ cup mini chocolate chips
1 large egg                                       ¼ teaspoon cinnamon
1 teaspoon oil                                   ½ cup chopped nuts
5 tablespoons flour

Heat the oven to 350 degrees. Line a 12-cup mini-muffin pan with paper or foil liners or spray with non-stick cooking spray.

Put the Nutella, egg, and oil in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Add chocolate chips and cinnamon.

Spoon the batter into the prepared muffin tin (about 3/4 full) and sprinkle with the chopped nuts.

Bake until a toothpick comes out with wet, gooey crumbs, 11 to 12 minutes (longer for a chewier brownie).

Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. Sometimes Alli sprinkles on powdered sugar to make them prettier.

Wednesday, February 1, 2017

A Month-of-Few Ingredients: Tender Chicken


Hi Ho, here we go! Back for another Month-of-Recipes? Well, while you’re here, don’t forget to check out the blog archive for Month-Of recipes from past years. Each February, I pick a category and post one or more recipes each day for the whole month. I’ve done soup, chicken, appetizers, eggs, and mini-desserts. Look in the column to the far right and click on different years to find each February's recipes.

When I polled readers last February, they told me that they wanted recipes with few ingredients. Ever one to try to please, I agreed to post recipes with two to five ingredients. This should be a fun month, right?

Now, house rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for the cooking pan, not the recipe.
Water is not an ingredient.

That’s it. Not so hard, eh?

This month I will share few-ingredient appetizers, entrées, bread, soup, and desserts. Hopefully the cooking life will be simpler for you without so much preparation time.

As we are more mindful of our eating these days, we use small plates to aid in portion control. This dinner, with its small amount of chicken per person, is another part of that plan. If you like to eat more meat at dinner, you should increase the recipe accordingly.

Tender Chicken (serves two)

4 chicken tenders (or take a breast and slice into four equal strips)
¼ cup ranch dressing
½ cup seasoned panko bread crumbs (or add 1 tablespoon of basil to plain panko)
salt and pepper to taste
½ cup Asiago cheese, shredded (or other shredded cheese of your choice)

Put chicken tenders in zipper bag with ranch dressing. Refrigerate for at least an hour, turning periodically to get chicken equally coated during marination.

Preheat oven to 350 degrees. Prepare a baking dish with non-stick spray.

Mix together seasoned bread crumbs and shredded cheese. Place strips of chicken in the bread and cheese mixture and coat both sides, patting to get them to stick. Place chicken in prepared pan.

Bake for about 40 minutes. You want a nice browning on the coating to get some crunch.

I served this to DH with pasta tossed with teriyaki sauce with sautéed onions and celery. I added two cups of fresh spinach to the hot pasta and tossed until the spinach wilted. It made for a pretty dish!

DH’s Rating: 3 Tongues Up
Hmm. He said, “It’s too bland.” I think his taste buds are aging along with the rest of his body! I thought it was tasty. I mean, Asiago cheese, ranch dressing, seasoned bread crumbs? However, next time I make this, I’m adding in some pepper and basil to perk it up a bit for him. He probably would have been happy dipping them into salsa! Everything’s better (in his world) with salsa.

If you liked this recipe, please share on social media using info below or write your own!

Twitter: #recipe for Baked Chicken with Asiago Cheese by @good2tweat on Parsley, Sage, and Rosemary Time http://bit.ly/2knji4q

Facebook: Sharon Arthur Moore-Author writes the "Parsley, Sage, and Rosemary Time" blog. It's posting its annual February Month-of recipes. This month's recipes have 2-5 ingredients. The first one up is Tender Chicken, baked chicken with a crispy cheese coating.
http://bit.ly/2knji4q

On a publishing note, Prime Rib and Punishment is in final editing stages. I will let you know when to expect the sequel to Mission Impastable!

Monday, March 21, 2016

April A-Z Blog Challenge: Theme Reveal


As you know, I am writing a culinary mystery series. The "Dinner is Served" series has one book out, Mission Impastable, and two more coming out in 2016. Maybe three if I can get it together. The next two in the series are Prime Rib and Punishment and Potluck. Try Mission Impastable if you like an entree of mystery with a side of recipes.

Writing mysteries challenges authors to come up with plausible ways to murder someone that has not been done to death, so to speak.

I mean, I know in real life, people die in pretty standard ways. But to get people to read our books, and not the newspaper, we have to go beyond the headlines. We have to come up with interesting murder methods.

To that end, I will be blogging, A-Z, 26+ ways to murder someone. Yep. This will be one-stop shopping for unusual ways to kill. Disclaimer: Do not really kill people this way. This is just an academic exercise.

Stop back by on April 1st, and no fooling, I'll give you the beginning of your murderous tool kit! Hmm! Wonder what A will be? Mwah ha ha!




Tuesday, June 16, 2015

Finish What You Start


Mission Impastable came out in 2014. I am completing books two and three in the culinary mysteries series, “Dinner is Served”, this summer. But ALWAYS when I am in the throes of writing a novel and near the end, my mind drifts to bright and shiny things that ARE NOT the current project. And that would be book four. Ever happen to you? You know what I’m sayin’, right?

Book two, Prime Rib and Punishment, has my personal chefs, Alli and Gina, teaching at a cooking school. The head chef hates them and all home cooks since they are not professionally, classically trained. Too bad he dies. Even too badder is that they are the prime suspects. Recipes are largely meat-based entrees.

In Potluck, a double entendre title, Alli is driven to use marijuana in recipes for medical purposes, to help people who cannot get medical benefits from smoking grass and must ingest it. She seeks the help of a brilliant agronomist who is a grower-distributor for most of the medical marijuana dispensaries in Arizona. Gina is not on board with this direction for their company. Recipes are for neighborhood potlucks as well as ones to add marijuana to at the prescribed dosage.

So with two great books winding up, why is my attention drawn from them to book four? I can’t wait to begin Ancient Grease, and I must fight myself constantly to keep from jotting down scenes and snippets of dialogue. If I get drawn into that book prematurely, I will never get books two and three done. That is precisely why I am now finishing two books this summer, both at past the mid-point. And the newer, fresher one is more appealing than the stale (in my mind) books two and three.

If I throw book four into the mix, none of them will ever get completed and published!

Writing Ancient Grease appeals to me on so many levels. I get to include Mediterranean/Aegean Sea recipes. I get to replay scenes from my travels in Turkey, Greece, and Macedonia. And the format is different. Rather than a novel, Ancient Grease is a series of linked short stories that take place when Gina and Alli are demonstration cooks on a cruise ship. There’s murder and burglary and mistaken identities. Wowie! It’s going to be a great book!

Doesn’t that sound more appealing than finishing up two other books and then doing the inevitable and everlasting edits?

Sigh. Delayed gratification has never been my strong suit. But, fortunately, with a critique group prodding me, I will finish what’s on my plate so I can get to dessert.

Friday, July 18, 2014

Preview of Prime Rib and Punishment AND a Recipe from Book Two


My two cooks, Alli and Gina are struggling to make ends meet with their personal chef business at the end of Mission Impastable. As only an author can do, in book two, Prime Rib and Punishment, I create part-time jobs for them working for a martinet of a chef at a newly-opened cooking school. I want them to succeed, right? But …

Things don’t go well from the beginning, and then there’s the murder that implicates Alli. And all those police questions. Sigh! She sets out to prove her innocence, but suspects abound making the task difficult. Was it the underworld guy? The berated student? The weight loss guru? The under-appreciated chef? The victim’s wife? The school owner? The school owner’s wife? Or was it …?

Despite the odds, you know Alli. She’s an intrepid gal!

Spoiler Alert: Alli solves the crime! But then you knew that would happen, didn’t you?

As you also know, titles in the “Dinner is Served” series signal the focus for the majority of the recipes. Lots of pasta in Mission Impastable. In Prime Rib and Punishment, there’s a focus on meat recipes. Want a little taste of a recipe in PR&P? Here is a recipe I created just the other night for DH and me.

Cheesy Chicken Fingers
<serves 2-4 depending on sides>

1# Chicken breast, cut into tenders
¼ c butter, melted
½ c flour with
salt, pepper to taste
1 t garlic powder
1 egg, beaten
½ c bread crumbs
1 T basil
¼ c Asiago Cheese

Preheat oven to 325 degrees. Prepare baking pan.
Mix together bread crumbs, basil, and cheese
Roll chicken tenders in butter.
Dredge in flour mixed with salt, pepper, and garlic powder
Roll in beaten egg
Dredge in bread crumb mixture
Bake for ~20 minutes (until crispy brown) turning halfway through

Cranberry Sauce:
½ cup cranberry jelly
juice of small orange (with some pulp)
1 T tarragon

Honey-Mustard Sauce:
Equal amounts of mustard and honey blended well


Enjoy this with your favorite sides. We had a green salad and mandarin orange noodles.

Thursday, May 1, 2014

What Will I Do on My Summer Break?

Dear Readers,

I always find these month-of-blogging gigs pretty tiring, and I tend to take a break from regular postings on that blog for a while. During the break from "Parsley, Sage, and Rosemary Time", rest assured I will be busy!

But if you miss me too much, there are many archived articles and recipes and support pages on this site. Oh, and check out the book club kit for Mission Impastable. Have fun exploring the site.

So what will I be working on?

I need to finish Prime Rib and Punishment by the end of June if I want it out to you by Thanksgiving!

I must research what I need to begin books three, four, and five: Ancient Grease, Cooks in the Can, and Potluck. Here's a sneak preview of each:

Prime Rib and Punishment (lots of meat recipes) takes place a few months after the end of Mission Impastable. Alli and Gina are still struggling to support themselves as personal chefs, but they also now teach at the newish cooking school in their hometown of Glendale, AZ. The owner of the school loves them. His executive chef, not so much. Chef Fournier only respects classically trained chefs and these homecooks are anathema. He and Alli have an especially bumpy relationship. Murder, mayhem, and menus abound!

Ancient Grease (many Mediterranean recipes simplified Alli-style) takes Alli and Gina on an Aegean Cruise where they get a free trip in exchange for being demonstration cooks on the ship. The format of this culinary mystery is different. There are five novelette mysteries (in different locales) in one book. They are linked by being on the same cruise, but each mystery can be read independently of one another. Tentative novelette titles include "On the Lamb", "The Garden of Eaten", and "Something Fishy". They visit "The Garden of Eden Theme Park" which wasn't much fun for one visitor. Somebody goes overboard. Jewelry disappears from a locked stateroom. Smuggling of illegal food products gets someone killed. This format will be fun to try. Can I do a mystery in 10-15 thousand words?

Cooks in the Can (featuring many recipes made with canned goods) has the financially struggling Alli and Gina cooking as substitute cooks for inmates at the Maricopa County Jail. They uncover evidence of fraud that jeopardizes someone's life. And Pearl, BFF of Gina's mom, has twin brothers who were swept up and jailed, inadvertently, she claims. She wants Alli to spring them, legally or illegally.

Potluck (dishes for group dinners and recipes to add cannabis to) finds Alli and Gina back in Glendale where Alli wants to take advantage of the medicinal properties of cannabis to create a new food product line for their "Wild Cinnamon" business. Gina is absolutely opposed to branching out that way so their whole business plan is jeopardized. The illness of a client tugs heartstrings and then the pain hits even closer. And who killed their supplier?

So, that's what I'm working on! I hope you enjoy the mysteries I've got planned for you! See you in June!

Thursday, February 20, 2014

A Month-of-Appetizers: Nutella Brownie Bites


I think I will put this recipe into Prime Rib and Punishment, the second book in my culinary mystery “Dinner is Served” series. Again, the perfect appetizer party has all five flavors, and when the sweet one is so tiny, it isn’t nearly so damaging as having a piece of cake or pie. I can see Alli making these as a challenge to her cooking school students to come up with a mini-dessert.

There are bunches of recipes on the Internet for Nutella brownies and other goodies. This brownie version is one I created, but all Nutella brownie recipes share some of the same ingredients and proportions. Duh.

If you haven’t used Nutella yet, why not? The chocolate-hazelnut spread is relatively new to this country, but well-known in others. These brownies are just one of the ways to explore this taste treat!


Nutella Brownie Bites (makes 12 mini-brownies)

½ cup Nutella                           ¼ cup mini choc chips
1 large egg                                ½ teaspoon cinnamon
1 teaspoon oil                           ½ cup chopped nuts
5 tablespoons flour

Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners or spray with Pam.

Put the Nutella, egg, and oil in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Add chocolate chips, cinnamon and nuts.

Spoon the batter into the prepared muffin tin (about 3/4 full).

Bake until a toothpick comes out with wet, gooey crumbs, about 11 to 12 minutes (longer for a chewier brownie).

Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. Usually I sprinkle on powdered sugar to make them prettier.


DH’s Rating: 5 Tongues Up! A two-bite treat is perfect for him after dinner, too, not just at an appetizer party. That’s why he looks the way he does, and why I…well, don’t!

Thursday, August 22, 2013

Personal Chef-ing for Fun and Profit


Mission Impastable should be available this fall. In that book, Alli, and her friend and business partner, Gina, start a personal chef business. A bold and brave move they take while seeking their goals of self-worth, independence, and financial security. Gina has always been the professional worker, while Alli has pasted together a series of temporary subsistence-level jobs.

However, Alli and Gina are quite naïve when it comes to starting a personal chef business, or any business, for that matter. Gina has worked for others, admittedly in a supervisory capacity. Still . . .  But, Alli? Well, you know Alli. She’s sort of like Maria in The Sound of Music (“a flibbertijibbet, a will-of-the-wisp, a clown”). Bright and shiny things draw her attention so she has a hard time staying focused on details, especially if she thinks they’re boring. She says that Gina makes things happen but Alli is the one conceptualizing the happenings.

In preparation for writing this book, I read about personal chefs, I checked out some of the official personal chef associations websites, I looked for requirements, and finally I talked with a personal chef who also writes mysteries and romance books with recipes. Carolyn Hughey was a great help.

However.

By the time Carolyn got her hands on me, Mission Impastable was off to the editor for publication in a couple of months. Think, think, think!

Ah, ha! Got it! I know how to fix all the errors they are making in book one of the “Dinner is Served” series.

Things are not going well with the PC biz in book two, Prime Rib and Punishment, so they take on a teaching job at the local culinary institute. While there, they teach a couple of courses on how to run a PC business. Doing the research for that (and meeting a PC in the region) helps them figure out what they need to do to fix the reasons they aren’t successful. They acknowledge what they did wrong and then rectify their mistakes. Business picks up, life looks good! This takes re-working the first part of book two, but that is relatively easy at this stage.

Just like in real life, if things don’t go the way they are supposed to, step back and analyze the options. Yanking the book back and re-writing it was NOT a good option. I think editors lose patience if you don’t know what you’re doing. In this case I can have my personal chefs learn, just like all of us do in reality.

In case you are interested in how personal chef-ing works, try these resources:

1.     American Personal & Private Chef Institute & Association ...

www.personalchef.com/
American Personal & Private Chef Association excels in Personal Chef Training, Certification, Personal Chef Support, Conferences & Personal Chef Association ...

2.     United States Personal Chef Association - Personal Chef Training ...

www.uspca.com/
Personal Chef Education and Personal Chef Membership: United States Personal Chef Association (USPCA)

3.     The Personal Chef Association

www.uspca.com/association/
With this in mind, the United States Personal Chef Association was able to allow this new career field to flourish while maintaining and regulating the manner in ...

4.     Personal Chef Certification (CPC)

www.uspca.com/association/certification/
Personal Chef Certification (CPC). CPC - Certified Personal Chef. In 1996 the United States Personal Chef Association created a certification program with a ...

5.     Personal Chef Association - Hangin' With People Who Love Food

www.personalchefassociation.com/
Social Networking site for foodies, personal chefs, culinarians, and other folks who simply love to prepare and eat glorious food.

6.     Find and Hire a Personal Chef - Personal Chef Search.Com ...

www.personalchefsearch.com/
Find and hire a personal chef, the American Personal Chef Registry invites you enjoy the ... Hire a Personal ChefAmerican Personal & Private Chef Association.

7.     2013 Personal & Private Chef Summit in Baltimore at Stratford ...

www.personalchefsummit.com/
The American Personal & Private Chef Association (APPCA), based in San Diego, promotes the “business of doing business” as a personal or private chef ...

8.     the American Personal & Private Chef Association's Discussion ...

personalchefforum.com/eve
American Personal Chef Association the Industry Leader in Personal Chef Training, Certification, Support, Annual Conferences & Networking. Find and hire a ...

9.     American Personal & Private Chef Association Forums

personalchefforum.com/
American Personal Chef Association the Industry Leader in Personal Chef Training, Certification, Support, Annual Conferences & Networking. Find and hire a ...

10.  Personal chef - Wikipedia, the free encyclopedia

en.wikipedia.org/wiki/Personal_chef
Various training programs are also offered by the United States Personal Chef Association and the American Personal & Private Chef Association.

Monday, July 22, 2013

Beautiful Food--NOT!


I had a conversation recently with a fellow author/personal chef/cooking-school-trained friend about food presentation. (By the way, if you haven’t read Carolyn Hughey’s books you are missing out on some tasty treats!)

I was whining about how my food tasted okay, but that the “plating” (as the cooking shows call it) was mediocre on a good day. Let’s not talk about the bad days! Shudder!

I just sort of slop it onto plates and platters and bowls and hope people don’t notice because it smells so good. See, I think if I overwhelm one sense that deadens the others.

Carolyn pooh-poohed me. Of course I could do it. It consisted of a few simple techniques and an understanding of color, texture, and proportional sizing. I do get it--intellectually--but I can’t do it. I am convinced plating is a specialty area in the realm of art. Food porn at its best. I am not at all artistic.

Have I ever done a coulis? Well, inadvertently, I guess, when the chicken juice dribbles on the plate, though that is not technically a coulis. And I am known for the powdered-sugar brownie plate--but that is lack of aim, too.

 I am thinking of having Alli and Gina deal with this in one of the cooking classes they teach in Prime Rib and Punishment. I can just imagine Alli giving the students directions on how to plate and then being challenged by one to show them not tell them. (Sound familiar, Authors?) A huge advantage to being a personal chef is you leave the prepackaged food for the client to “plate”.

At my house, we mostly avoid the issue of plating by serving company buffet style! Voilà! No one need know my little secret. Shhh!

Thursday, July 18, 2013

MJ and Me


DH says he hopes the NSA never does an analysis of my computer searches. Undetectable poisons. Airport security breaches. How to fool a lie detector test. And more recently, marijuana types and how to grow and cook with them.

I tell him to stay alive, and it shouldn’t be an issue. Seriously, do I really believe the government is watching us all the time? (Uh, given recent revelations, maybe so.)

Still, I have an alibi, right? I can show them manuscript pages and book contracts and blog posts. I’m safe. I think. For now.

Who has time to worry about that stuff anyway? I don’t write thrillers (yet); I write cozy culinary mysteries. Book three in my series is re-titled (Thank you Author Carolyn Hughey) Pot Luck.

Here’s the premise as of now:
AZ and other states have medical marijuana laws so Alli and Gina whip up some ganja/MJ/pot recipes, much to Gina’s despair. They have a client who needs to ingest rather than inhale her marijuana prescription, and they come up with recipes for her. Alli sees making mixes to sell as a way to supplement their income because they are still struggling personal chefs.

Alll re-establishes a friendship with a local medical marijuana provider, a friend from HS days (Mostel from book two) and his grower. When the grower ends up dead of a heroine overdose, Alli doesn’t believe it and seeks to solve the mystery. She is sure someone killed Seth instead of it being an accidental drug death, but is it the HS friend, a local druggie known for petty thefts, a rival provider, a doctor known for generous prescribing, or the political crook who has a lot to lose if his addiction is made public?

In this book readers learn why Alli is reluctant to make a commitment to Evan. She doesn’t want him to know a secret she has carried for years. Also, Alli’s brother is released from prison after helping the police in Prime Rib and Punishment. She finally realizes Cal is unredeemable, and that he lied about knowing where her family is.

Alli is on the search for tasty mix recipes that she can add MJ to. Of course she’ll do brownies. Any other suggestions for her?

Tuesday, May 28, 2013

I Scream for Ice Cream


Somewhere, somehow in one of my culinary mysteries I’m going to have to do ice cream/gelato/frozen yogurt as stand-alone recipes across books or as a recipe strand in one book.

Each book in my Oak Tree Press culinary mystery series, “Dinner is Served”, will have a recipe strand. Other recipes will be included, but most will fit the strand. Mission Impastable is pretty clear--lots of pasta recipes. Prime Rib and Punishment? Meats, of course. Peas Porridge Pot? That one will focus on veggies and medical marijuana recipes. Cooks in the Can has Alli and Gina cooking with lots of canned goods at the country jail. You get the idea.

So where could I tuck in frozen confections? Of course, I could include some in several different books. Or I could write a mystery meant to include ice cream and related desserts. I could call the mystery Cold Case or maybe I Scream. What do you think? Why don’t you name it in the comments section below? If yours is selected, I’ll acknowledge you when that book is written.

But why wait? Here are a couple of family favorites I make. When the weather turns warm like this, it’s time to break out the ice cream maker.

Caramel Chocolate Chip Nut (makes a little more than a quart)

½ cup milk
1 can dulce de leche condensed milk
sprinkle of salt
2 cups heavy whipping cream
¼ cup chopped nuts
¼ cup mini-chocolate chips

Whisk milk and dulce de leche until smooth. Add salt and cream. Whisk until incorporated.

Pour into ice cream maker and process for 20-30 minutes until ice cream is soft frozen. Add nuts and chocolate chips slowly until blended. Turn off ice cream maker and put into container and freeze for several hours.


Soft-Serve Chocolate Ice Cream Shake (makes a bit more than a quart--serve immediately)

4 cups thick chocolate milk
1 can condensed sweetened milk

Whisk together. Process in ice cream maker until it reaches soft-serve stage. Pour into glasses and serve with a straw and spoon.


I have so many more. London loves my strawberry gelato. Both Chicago and Brooklyn devour my Ben and Jerry’s Heath Bar Crunch ice cream. DH loves the fruited gelatos and frozen yogurts. Yeah, I have to include some of these in my culinary mystery books.