Peanut Stew @MaddieDayAuthor #giveaway

MADDIE DAY here, with a recipe from Murder at Cape Costumers!

This dish, which I learned from friends who lived in West Africa before I did, isn't exactly a summery August meal. But the newest Cozy Capers Book Group mystery - out August 26! -  takes place at Halloween, so a hearty dish is perfect for the book season. Neli, Mac's sister-in-law, makes peanut stew for family Sunday dinner in the book.

West African Peanut Stew

Neli makes this stew for the family on the day before Halloween. Versions of this stew are eaten all over west Africa.

Ingredients

(Not all ingredients shown.)

2 chicken thighs and 1 breast, all boneless, cut into chunks

4 tablespoons cooking oil such as olive oil or canola, divided

Salt and pepper, to taste

1 medium yellow onion, roughly chopped

4 large garlic cloves, chopped

3 tablespoons minced fresh ginger (from a 2-3-inch piece)

6 cups peeled 1/2-inch-cubed sweet potato (about 3 large)

28 ounces canned crushed tomatoes

1 tablespoon fish sauce

2 tablespoons tomato paste

3/4 teaspoon cayenne pepper

4 cups chicken broth, divided

1 whole habanero pepper or hot sauce

1 cup creamy or crunchy natural peanut butter at room temperature

chopped greens

1/2 cup chopped peanuts, optional garnish

 

Directions

Season chicken pieces with salt and pepper, to taste. Heat 2 tablespoons oil in a large stew pot or Dutch oven until hot, but not smoking. Brown the chicken over medium-high heat in batches, about 3 minutes per side. Once chicken is browned, set it aside.

Pour 2 additional tablespoons of oil into the pot and add the onions, garlic and ginger. Cook, stirring, until fragrant and somewhat softened, about 3 minutes. Add the cubed sweet potatoes and stir.

Return chicken to pot. Add tomatoes, cayenne pepper, fish sauce, tomato paste, and 2 cups chicken broth. If using, enclose habanero in a tea ball and add to the broth.

In a bowl, whisk the peanut butter with the other two cups of broth. 

When fully combined, pour the mixture into the stew pot. Bring the stew to a boil, reduce heat to a steady low simmer and cook, uncovered, for 1 hour, or until chicken is tender.

Stir in chopped greens and cook a few more minutes. 

Season stew with salt and fresh pepper, to taste. Ladle stew into shallow bowls. Garnish generously with peanuts, if desired, and serve with a bottle of hot sauce. (Leftovers freeze well.) Enjoy!

Readers: what hearty stew do you enjoy in the fall? I'll send one commenter your choice of one of the first six Cozy Capers mysteries.

🥜🐔🥜

Scone Cold Dead is out and available wherever books are sold.

Next out, on August 26, will be Murder at Cape Costumers!

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor,

 A Case for the Ladies,

and Deep Fried Death, #12 in the Country Store Mysteries.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Mango Daiquiri @LucyBurdette

LUCY BURDETTE: Introducing The Mango Murders! Introducing the mango daiquiri! This is the featured cocktail that is served on the Pilar Too at the beginning of THE MANGO MURDERS. It’s easy to put together. The simple syrup is made by simmering water with sugar. Everything else is self-explanatory, though you will need to drag the blender out of the cupboard. No one at the party was able to really enjoy the drink, but hopefully your event won’t be nearly so dramatic!

Ingredients

One large ripe mango

3 ounces white rum

2 tablespoons simple syrup*

1/4 cup fresh lime juice

One heaping cup of ice cubes

Place the ingredients into the blender, ending with the ice. Whirl them until the mixture is smooth and golden. Taste to make sure the balance of sweet to sour is to your liking.

Serve in pretty glasses. This should make three generous drinks.

*To make the simple syrup, boil together one half cup water with one half cup white sugar. Cool.

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. To join Lucy's mailing list for all the latest news and a free short story, click here.

Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores on August 12, preorder now!

The trade paperback edition of A POISONOUS PALATE was out on July 8.

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Food and Wine's Best 40 Recipes: Classic Chocolate Cake #Recipe @LibbyKlein #ChocolateCake #ChocolateFrosting

Libby Klein I was determined to make my husband a birthday cake no matter how much of a fuss he put up against it. When I found a chocolate cake on Food and Wine Magazine's 40 best recipes I knew it had to be the one. He was very happy I didn't listen to his earlier protests. This recipe is everything you hope for in a rich chocolate cake. It's very dark and moist, but the true highlight was the frosting - which isn't even one of the 40 best recipes. I don't think I've ever made a boiled and beaten ganache before. And I doubt I would have forgotten this one. It's not as sweet as an American buttercream - which is a good thing in my opinion - but it is richer and chocolatier than a buttercream too. The frosting is so good I've made it twice in two weeks and I'm about to make it a third time. It's the perfect amount for a normal two layer cake without much leftover, so be sure to double it if you're making something larger.

Classic Chocolate Cake

Yield 12 servings

Ingredients

6 tablespoons unsalted butter, plus more for greasing the pan

2 cups all-purpose flour, *Or a one to one gluten free blend - plus more for dusting the pan

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups sugar

2 cups water

4 ounces unsweetened chocolate, chopped

1 teaspoon pure vanilla extract

2 eggs, lightly beaten

 

Chocolate Frosting Recipe follows

Directions

Step 1

Preheat oven to 350°F. Butter and flour two 8- x 1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Sift together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Step 2

Combine sugar with 2 cups of water in a medium saucepan. Bring to a boil over high heat and stir until sugar dissolves; pour into a large bowl. Add chocolate and butter and let sit.

Step 3

Beat eggs into chocolate mixture by hand or at medium speed with an electric mixer, until combined. Add dry ingredients all at once and beat at medium speed until smooth. Divide batter evenly between the prepared pans and bake until top springs back when pressed lightly and a cake tester comes out clean, about 25 minutes. Cool cakes in their pans for 25 minutes, then invert onto a rack to cool completely.

Step 4

Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third (about 1 1/4 cup) of the Chocolate Frosting evenly over cake. Top with second cake and frost top and sides with remaining frosting.

 

Chocolate Frosting

Yield 3.5 cups

 

Ingredients

1 1/3 cups heavy cream

1 1/2 cups sugar

6 ounces unsweetened chocolate, chopped

1 stick (4 ounces) plus 2 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

Pinch of kosher salt

 

Directions

Step 1

Bring cream and sugar to a boil in a medium saucepan over moderately high heat. Reduce heat to low and simmer, stirring occasionally, until liquid reduces slightly, about 6 minutes. Pour mixture into a medium bowl and add chocolate, butter, vanilla, and salt. Let stand, stirring occasionally, until chocolate and butter are melted.

Step 2

Set bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy and lightened in color, about 10 minutes.

 

 

Layla Virtue, a blue-haired, 30-something recovering alcoholic and former cop is trying to reinvent herself as a musician—between AA meetings, dodging eccentric neighbors at her trailer park, and reconnecting with her mysterious dad—in this ​unforgettable new mystery brimming with hilarity and heart.

Layla is taking her new life one day at a time from the Lake Pinecrest Trailer Park she now calls home. Being alone is how she likes it. Simple. Uncomplicated. Though try telling that to the group of local ladies who are in relentless pursuit of Layla as their new BFF, determined to make her join them for coffee and donuts.

After her first career ended in a literal explosion, Layla’s trying to eke out a living as a rock musician. It’s not easy competing against garage bands who work for tacos and create their music on a computer, while all she has is an electric guitar and leather-ish pants. But Layla isn’t in a position to turn down any gig. Which is why she’s at an 8-year-old’s birthday party, watching as Chuckles the Clown takes a bow under the balloon animals. No one expects it will be his last . . .

Who would want to kill a clown—and why? Layla and her unshakable posse are suddenly embroiled in the seedy underbelly of the upper-class world of second wives and trust fund kids, determined to uncover what magnetic hold a pudgy, balding clown had over women who seem to have everything they could ever want. Then again, Layla knows full well that people are rarely quite what they seem—herself included . . .

Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/

Barley Lentil Salad -- an easy summer side dish or meal salad from Leslie Budewitz

LESLIE BUDEWITZ:  A recent kitchen failure – hey, they happen to all of us – left me cleaning out a pantry shelf, where I discovered two canisters of lentils, in different sizes, and one of barley. We love lentils! We love barley! Soup weather’s a ways off, so what kind of salad could I make? A quick search online and I had my starter recipe, full of lemony flavor and the tang of feta, though as always, I changed it quite a bit.

The dressing is thick and flavorful – and made way too much for this salad. It’s not easily cut, so I suggest you use some for the salad, hold some back in case your leftovers are a little dry and need dowsing, and use the rest for a green salad or a marinade. The original called for way more lemon juice; so glad I’ve learned to start small and add more if necessary!

Thyme and oregano grow in our garden. If you’ve got other fresh herbs you like, mix it up! 

We loved the salad warm, but we also liked it cold. We were able to get through it quickly in our household of two; it makes enough for a picnic or potluck. 

This made a beautiful side dish with chicken and steak, and would go nicely with salmon, too. Eat it by itself or topped with a hard-boiled egg for a tasty lunch. 

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 

Scroll down to the 💕 for the link. 

Barley Lentil Salad 

1 cup pearl barley

1 cup green lentils

8-12 ounce bag frozen, cut green beans or fresh beans, trimmed and cut into 1 inch pieces

2 cloves garlic, minced

1 tablespoon lemon juice

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup olive oil

1 1/2 cups cherry tomatoes, halved or quartered if large

1/4 medium red onion, diced 

3/4 cup crumbled feta 

2 tablespoons chopped fresh oregano

Fill a 3-4 quart pot with 5-6 cups of water; salt and bring to a boil. Add 1 cup barley and 1 cup lentils; lower heat and stir occasionally, and cook until al dente, or slightly firm to the tooth, about 20 minutes.

When barley and lentils are not quite done and you still have some liquid in the pan, about the last 2-3 minutes of cooking, add the green beans. Stir and cook until done. Drain if necessary, in a colander, and pour into a large bowl. (I used a ceramic dish with a lid, anticipating storage.)

Meanwhile, in a jar with a tight-fitting lid, combine the garlic, lemon juice, vinegar, mustard, thyme, salt and pepper. Tighten lid and shake to combine. Add the olive oil and shake to emulsify. 

Pour about half the dressing over the warm barley, lentils, and beans, and stir to combine. Add the tomatoes, red onion, feta, and oregano. Stir gently and taste; adjust seasonings if necessary. 

Serve warm, at room temperature, or cold. Store leftovers covered, in fridge; stir before serving and add some of the reserved dressing if needed. 

Serves 8.

💕 Click here for a free printable PDF! 

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.  

“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.

Around the Kitchen Table: Our Favorite Vacation Foods + 5-Book #Giveaway!

         

LIBBY KLEIN: It's summertime and that means Beach Vacation for the Libby clan. My family makes an annual trek back to Cape May where I grew up. We hit all the usual tourist spots - the beach, the boardwalk, the mini golf. But when it comes to eating, most of our favorite places fly under the general tourist radar. Well, they don't fly under the radar anymore. Not since everything is on the internet now. But back when the kids were little we had a lot of places only known to locals.

My favorite will always be The Milky Way frozen custard stand for a vanilla cone with crunch coat. If you don't know what that is, you clearly haven't read my series where I extoll the virtue of crunch coat - chopped peanuts with peanut brittle and rainbow jimmies (or sprinkles for your non-South Jersians.) This is a treat I look forward to for a whole year until I return to the shore. 

I bet you have a favorite summer vacation treat. Let us know in the comments what it is and you'll be entered to win some great books to go along with your summer reading. Be sure to include your email address so we know who to send the good news to. How about the rest of you Mystery Lovers' Kitchen bloggers? What is your favorite vacation food? 

🥓🍺🍦

MADDIE DAY: What a fun topic, Libby! At the Milky Way, I might opt for the soft serve cone with a dipped chocolate coating with chopped peanuts, but I digress. 

Growing up, our vacations every year were two weeks tent-camping in Sequoia National Park among the giant California redwoods. During those two weeks only, we got to have Tang instead of OJ (from a frozen concentrate), "real" Log Cabin maple syrup (instead of my mom's sugar syrup flavored by Mapeleine), bacon EVERY DAY, and S'mores over the campfire. These were huge treats for our family of six living on one schoolteacher's salary.

These days, Hugh and I sometimes take a summer week at different spots in Maine, where of course we'll sample the local lobster roll and hit up the best brewpub beer and fare.

Lobster roll, fish bisque, and beers on the harbor in Belfast, Maine.

But truly? I love staying home in summer. I can pick fat juicy blueberries from my bushes. There's nothing's better than a BLT made from a sun-warmed garden tomato, my own lettuce, and slices of my son's sourdough bread (or store-bought whole grain, in a pinch). 

Throw in an ear of of sweet corn from a local farm, a slice of my own peach pie with a scoop of Hodgies vanilla ice cream on top, plus a gin and tonic on the deck? I don't need to go anywhere.

Peach pie minus the ice cream, alas.

🍑🍅🌽

LUCY BURDETTE: We had the grandkids here for a week and I can assure you that they are not gourmet eaters. Their idea of vacation food is hot dogs and ice cream. While they have hot dogs, I have my favorite tuna melt sandwich with a big pickle spear and a bag of chips. Sometimes a root beer float on the side. Yes, I put on a pound or two, but it was worth it! 

🍏🍞🍮

LESLIE BUDEWITZ:  Oh, vacation! Me, I love checking out -- and occasionally overindulging in -- the local specialties! Avocado every day in Mexico. Croissants or some other flaky puff pastry treat in France. And when I find something tasty on the menu, I love recreating it at home, like this BLT Salad with Jalapeno Aioli from our visit to Hilo, Hawaii last winter or these French Apple Turnovers, which might not look as perfect as the ones we bought in a tiny little Paris boulangerie and took back to the hotel for an afternoon bite with perfect cafe au lait, but I promise, they were just as tasty!

Although at this exact moment, one of Lucy's root beer floats would be terrific! Whatever your vacation treats, enjoy!

🍨🍓🍦

KIM DAVIS: I love vacations because I allow myself to ignore all attempts at eating healthy, and indulge my taste buds. Back when my husband’s parents were still living, we’d travel to Danville, Illinois twice a year (for many, many years) to spend a week or so with them—at Mother’s Day and then in October for their anniversary. While it wasn’t a “real” vacation, there were two treats I always looked forward to. The first was my mother-in-law’s rhubarb pie. Even though she taught me how to make it, somehow hers was always so much better! I was known to get up early and finish the pie for breakfast before anyone else could claim that last piece. Dessert for breakfast is a vacation must!

The second treat I couldn’t wait to get was the Custard Cup’s turtle sundae. Swoon-worthy! This iconic custard stand was a family-owned business that started in 1949. As the owners aged, they only opened it from May to October (and could be why our visits coincided with those months, lol). I’ve heard that the owners finally sold the business and the new owners are still creating the same delectable custards. Since my in-laws have passed, we no longer visit the area, but I still crave those turtle sundaes! 

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LESLIE KARST: Here in Santa Cruz, we have the marvelous Santa Cruz Beach Boardwalk, with its famous Giant Dipper roller coaster. But the seaside amusement part is also home to a variety of fun treats which I would never eat except when I make my annual visit to ride the Giant Dipper. In which case, I may indulge in a dipped soft-serve ice cream cone.

 

 

 

Or perhaps some cotton candy. Or a frozen Snickers bar. Or maybe even a deep-fried Twinkie (don't knock it if you haven't tried it!). But best of all is the salt water taffy, made and pulled as you watch. Yum!

🍇🍨🍉

VICKI DELANY: Vacation food! What a great thing to think about.  Like Maddie, I rarely travel in the summer, I prefer to be home with the garden and the pool. I travel a lot the rest of the year, and my favourite vacation food then is - what’s on the menu! For the purposes of this topic, rather than travel for summer vacation, I often have family here. And I definitely have favourites I always like to make for them. In Ontario summer in blueberry season and this is just about the best way I’ve found to bake with blueberries.

Mystery Lovers' Kitchen:
Blueberry Almond Bars from Vicki Delany

 

🍤🍒🍇

PEG COCHRAN/MARGARET LOUDON: When I was a kid, my family always spent a week on Cape Cod.  The biggest treat was a steamed lobster.  My father would buy them and bring them back to the rustic cottage we rented every year.  Another treat I looked forward to was fried clams.  I'd love some right now but clams are rather rare in Michigan!

 

Another much anticipated summer event was a trip to Asbury Park, NJ.  We always went in the evening when my father got off work.  They wouldn't tell us we were going until the last minute or we would have driven my mother crazy all day!  We strolled the boardwalk, played some games and of course I had to have cotton candy!  

 

I traveled a fair amount as an adult (BC--before children.) I loved sampling the local dishes.  One memorable vacation was in Portugal where the food was all so fresh and delicious.  When we came home, I had to try my hand at making caldo verde, the traditional Portuguese soup. 

🌽🍓🍉

MOLLY MACRAE: The Custard Cup! Kim, we live within walking distance of the Champaign Jarling’s Custard Cup. We walk over there every time the grandchildren come here for vacation or to visit. It’s practically a law – no one goes back to Ohio until they’ve had their Jarling’s. 

When I was a kid we had a lot of picnics on vacation – packing sandwiches and fruit into the big wicker picnic basket. Some of those picnics were mighty cold but that didn’t stop us. Carrying that tradition forward, here’s a picture my husband snapped one cold and foggy picnic with our boys and my dad on top of Roan Mountain in Tennessee. Great times!

🌽🍉🍦

Photos from our younger years!
Click here to learn more about us
and the books we write together
as Cleo Coyle.

CLEO COYLE: Summertime always revives wonderful sensory memories for me and my husband: the smell of fresh-cut grass, the crunch of corn on the cob, the splash of pool water, and swoosh and awe of fireworks. After all of these years, some of my favorite "vacation foods" are still wrapped up in those childhood memories.

Every year in June, after spending nine months cooped up in classrooms, we kids were rewarded with a special "school picnic" day at Kennywood, a charming, century-old amusement park south of Pittsburgh.

As a budding foodie, I looked forward to noshing on the park's carnival food as much as riding its landmark wooden coasters. Corn Dogs, CANDY APPLES, fresh-cut fries, cotton candy, and ICE CREAM (yes, all in one day of indulgence)...

If you missed my recipe post on how to make an easy
homemade (no-churn, no-machine) Vanilla Ice Cream, 
click here or on the photo above.

I loved going to Kennywood Park so much as a child that I even took a summer job there between high school and college. I was a "Rides" girl and worked on crews that ran everything from the Ferris Wheel and Bob Sleds to the Pirate Ship, and this locally famous old coaster: The Jack Rabbit...

Take a ride with us now in the front seat of this wonderful, landmark wooden roller coaster. To start the video, hit the white arrow in the center of the window below and don't forget to throw your arms up on the way down!

👇   👇   👇

The "Jack Rabbit" Roller Coaster video (above) is a real blast from my past and my husband's, who also grew in the Western Pennsylvania area. If you don’t see a window (above), click here to ride the coaster with us on YouTube, and have a delicious summer, everyone! ~ Cleo

GIVEAWAY!

To be entered in this week's drawing

for these terrific mysteries below,

join us in the comments.

What are your favorite 

vacation foods? 

Join the

conversation!

Include your email address,

so we can contact the winner!

THE MANGO MURDERS by Lucy Burdette 

ESSENTIALS OF MURDER by Kim Davis 
(choice of ebook or paperback) 

THERE'LL BE SHELL TO PAY by Molly MacRae 

MURDER AT THE RUSTY ANCHOR by Maddie Day 

BUTTLETPROOF BARISTA by Cleo Coyle 

Comments Open through

Wednesday, August 6

Don't forget to include

your email address.

📚