Burgers and Bleu

Happy Memorial Day!

Here's to all the veterans who have served our country well. Thank you, thank you, thank you!

If you want to know a little about Memorial Day, check out this Wikipedia link.

And now to how important family can be. I adore my family. It's multi-layered (extended), with kids, step-kids, surrogate kids. I adore them all and I'm so lucky to have them in my life. What's more fun than having a crowd for a cookout?

My protagonist, Charlotte, adores her family. Like me, she takes any opportunity to have a cookout with her family and extended family. Her grandfather "Pepere" loves to barbecue. Grandmere is in charge of the cocktails and fun. Potluck? That just goes with the territory.

My favorite thing to fix at a cookout is a burger. And what could be tastier than a burger and blue cheese?

For today's cookout, to keep things light, I decided to make my rendition of a "steak salad."

First, I tested out two blue cheeses: Irish Cashel Blue and Papillon Roquefort, both recommended by my local cheesemonger. They were so different. The Irish Cashel Blue had a creamy texture with a smooth, almost sweet taste. The Papillon Roquefort was pungent, tangy. In the picture to the right [the Papillon is the one on the right of the plate], notice the difference in the textures of the cheeses, the pockets of "blue air".

Whatever your pleasure when it comes to blue cheese, this mock steak salad is a tasty treat!

Barbecue and Blue

Ingredients:

(one portion)

8 ounces hamburger, formed into patty

1 ounce blue cheese (Papillon Roquefort)

1 Tablespoon pistachios

1 Tablespoon spicy mustard

1/2 cup mixed greens

3 olives

1 Tablespoon grated carrots

1 slice red onion

2 slices mushrooms

2 slices cucumbers

Directions:

Set your salad plate first. Arrange so that it's pretty to the eye.

Set the red onion on top of the lettuce.

Squirt a swizzle of mustard on the onion.

Cook the burger to your liking. I like 3-4 minutes a side, depending on the temperature of the coals/barbecue/broiler.

Set the burger on top of the mustard and onion.

Serve with a hearty red wine. A zinfandel will really match with the spicy flavors of the cheese without dominating.

Enjoy.

By the way, Julie's contest is almost at an end, so hurry up and enter!

Julie's Contest!

Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts TOMORROW!

To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)

No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Put "CONTEST" in the subject header!)

And Julie's provided a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com

Have fun!!!! And good luck. ~Avery

Clues in the Recipe Boxes

I can't tell you how excited I am to introduce you all to Amy Alessio. Amy is not only a good friend of mine, she's an amazing YA librarian who juggles work, writing, reviewing, blogging, and so much more, while raising two gorgeous little sons. Never, ever have I seen her without a huge smile on her face and an upbeat and cheery attitude. She's just one of my favorite people and I'm thrilled to have her here today.

Say hello to Amy Alessio!

Clues in the Recipe Boxes

I was very excited when Julie asked me to guest blog here at Mystery Lovers’ Kitchen, along with many of my favorite authors!

I started my Vintage Cookbooks blog (http://vintagecookbooks.blogspot.com) to teach myself the technology four years ago, and it has grown to the point where I give many live presentations on that subject also. I serve treats too – one man was moved to tears at my Vintage Southern Treats when I served Moon Pies, as he remembered them from his youth.

My collection has grown too – I have about 350 vintage cookbooks, and I also collect recipe boxes that have handwritten recipes in them. One show that many libraries hire me for is Preserving Family Recipes, where audience members get to leave with an album. Here is the tie in between the recipes and the mysteries – many cooks do not write down everything they use, or measurements! Figuring them out is

often more puzzling than mysteries. Also, in many of the recipe boxes I find, there are personal notes, clippings, and even letters that give me clues about the person who collected those recipes.

You can see the scanned recipe I’ve included here for Pumpkin Chiffon Pie. This is from a recipe box I found at a local antique mall, filled with recipes. This person’s Aunt Annabelle added a note after the recipe. I have typed it out below, as the scan is not always easy to read. I couldn’t help but wonder about the pictures for which Annabelle had to pay Ruth cash …

Pumpkin Chiffon Pie

3 eggs

1 c. sugar

1 ¼ c. pumpkin

½ c. milk

½ tsp. salt

½ tsp. ginger

½ tsp. nutmeg

1 tsp. cinnamon

¼ c. cold water – 1 tbsp. gelatine (I am typing it as I see it!)

To slightly beaten egg yolks, add ½ c. sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Pour cold water in bowl and sprinkle gelatine over top – add to hot mixture – mix and cool. When it begins to set, add remaining sugar and fold in stiffly beaten egg whites. Pour into baked shell. Chill and serve garnished with whipped cream.

I liked this type as it means no baking after the crusts are out for usually the oven is needed for the dinner and you can do away with that long baking. I think these are easier to make and less chance of failure, unless of course, you forget the sugar as I did one year.

Please Ruth, don’t worry about a ‘letter’, as I am sure we are still indebted to you for all the trouble you went to over those pictures – then we were so slow in sending the cash that I guess I still owe you several letters. We’re looking forward to seeing you all next Thursday, and we do appreciate the effort it will take on the part of all of you. I know how much work it means – I couldn’t it myself as perhaps that’s why I can appreciate it more. I haven’t been eating so hearty lately – just saving all my appetite for next week.

So long for now Ruth and here’s all the luck you need for the pies. Love, Aunt Annabelle

No doubt that was a truly interesting Thanksgiving. At least Annabelle didn’t bring the sugarless pie again. What mysteries are lurking among your family recipes?

?????????????????

Amy Alessio is a young adult librarian, author, and speaker. She loves reading mysteries and is very excited about Julie Hyzy’s new series beginning with Grace Under Pressure due out next week. Amy’s newest book, A Year of Programs 2, co-authored, will be out in August 2010. Her next, Mind Bending Mysteries for Teens, will be out June 2011. To see the schedule of her Vintage Cookbooks presentations or to learn more than you ever wanted to know about Vintage Cooking and Crafting, visit www.amyalessio.com.

Have you entered Julie's May Contest? Last chance!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Purchase Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and thename of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)

- Centuries & Sleuths (Julie's local mystery bookstore)

- Barnes & Noble

- Amazon.com

Barley, Red Pepper & Corn Salad

This is one of my favorite summer salads. It's great in the winter, too, but for some reason, it screams outdoor eating to me. Unlike some of its summer salad cousins, it's very healthy. The main ingredient is barley, a food that is woefully underrepresented in our diets. Cholesterol-free and lowfat, it supposedly aids in prevention of heart disease and diabetes. It's rich in fiber and minerals, too. You'd think we would eat more of it.

Aside from my personal fondness for the flavor and texture of this salad, it's pretty and colorful. Bring it to a gathering, and you won't find that 15 other people have brought it, too! For some reason, men seem to like it a lot, though as Julie would say, your mileage may vary on that! It's a nice change from the mayonnaise-dressed salads.

The original recipe came from an old Gourmet cookbook. Over the years, I've tried to improve on it, but this is one of those recipes that was nailed by the folks at Gourmet. I always go back to the original.

I have a dog who is allergic to grain and can't eat dog food, so barley (which is a grain but doesn't contain the thing that triggers grain allergies) is one of the foods that I cook for him every week. Consequently, I've cooked a lot of the stuff. I've discovered that the pearled barley in the bulk bins at my health food store is much nicer quality than the bagged barley at my regular grocery store. It expands more and has a better texture. I have not prepared this dish with hulled barley, which is supposed to be even better for us. I find hulled barley to be a bit like eating bark straight off the tree. Enough said about *that*!

Note also that I have tried making this with a variety of vinegars over the years, basically whatever I happened to have on hand. Stick to white wine vinegar. Red wine vinegar, balsamic vinegar, herbed vinegars, and apple cider vinegar simply don't work. The flavor is not right.

Barley, Red Pepper and Corn Salad

1 cup barley
1 red bell pepper
1 bag frozen yellow corn
fresh parsley
2 tablespoons and one teaspoon white wine vinegar
1/3 cup olive oil
saltpepper


1. Spread double paper towels on a counter or baking sheet and pour the frozen corn onto it. Spread out and allow to thaw. (No cooking!)

2. Rinse the dry barley and drain.

3.Bring salted water in a large pot to a boil. Slowly add the barley. Return to a boil and turn the heat down so it boils gently but doesn't boil over. (Watch out -- barley boils over rather easily.) Remove the foam by skimming it. Cook for 30 minutes or until soft but not mushy.

4. Meanwhile, slice the red pepper into bite-sized pieces and chop parsley.

5. Drain the cooked barley and rinse under cold water. Let stand until cool.

6. In a small mixing bowl, add salt and pepper to the vinegar. Add the olive oil slowly, whisking it to blend.

7. Combine the cool barley, thawed corn, and red pepper in a serving bowl. Pour the oil and vinegar mixture over top and toss to coat.

8. Sprinkle with the chopped parsley just before serving.

Enjoy and have a delicious Memorial Day weekend!

Hurry! This is the last week to enter Julie's Contest!

Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st!
To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)
No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you
pre-ordered and the name of the bookstore you
ordered it from, and your name goes in! (Please
put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com

You Are Cordially Invited to a Mystery Lovers Cookout (by Cleo Coyle)

Hear the sizzle of that steak? Feel the butter dribbling down your chin as you bite into your sweet corn? Smell the caramelized sugar of the toasted marshmallows?

There are few things I enjoy more than a good old-fashioned cookout. With the start of summer grilling season finally here, I decided to present to you what a Mystery Lovers' Kitchen back yard spread might look like...

I'll kick it off with throwing a couple of steaks on the barbie. But not just any steaks. Being the java lovin' author that I am, I give you a recipe that many of my readers tell me they have tried and enjoyed...

Cleo,
Coffee Crazy

Cleo's Coffee-Marinated Steak (Redux!)

Why I love this recipe: This easy coffee marinade imparts a wonderful, earthy character to the meat while also plumping it up, keeping it moist throughout the grilling process.

Ingredients:
Steaks for grilling or broiling
Cold coffee
Salt (sea or Kosher)
Pepper (freshly ground)
Worcestershire sauce
Scallions or shallots
Steak dry rub

(1) Prep meat: Pound the steak out with the spike side of a meat hammer. If you don’t have a meat hammer, then put your steak in a plastic bag and pound it with a regular hammer or the back of a ladle – and then prick it all over with a fork. This starts the tenderizing process. (It also gets all kinds of frustrations out. Who needs therapy when you can pound meat?)

(2) Cover with coffee: Place your steaks in a glass or plastic container and pour enough cold coffee over them to cover. Now sprinkle in about a tablespoon of Kosher or sea salt, a dash of freshly ground pepper, and a couple of diced scallions or shallots along with a splash of Worcestershire sauce. Cover the container with plastic wrap and chill in the fridge for 1 to 3 hours. No longer.

(3) Grill, broil, or pan cook: Pull the steaks out of the container and discard the liquid. Do not rinse the meat. Apply a favorite dry rub. (I'll be posting a favorite coffee-rub recipe very soon. Stay tuned!) In the meantime, I'm happy to recommend a very good pre-made rub: Szeged brand Steak Rub in the cute little black metal can. (See photo.) Finally, throw your coffee-marinated steaks on a charcoal or gas grill, broil the meat in the oven, or in a pan on the stovetop. Cook time is about 12 minutes for medium-rare (140° F) and 15 minutes for medium (160° F).

(4) Rest: Remove meat from heat and allow to "rest" for 5 to 8 minutes (depending on thickness) before serving. This rest period allows the steak to re-collect its juices. If you cut into meat the moment it comes off the grill, the juices will run out and the meat will taste dry. Just tent foil over the meat to keep it warm and...Eat with joy!

Okay, so we've got the meat course for our cookout menu. Now what else are we going to eat? How about some garlic bread made right on the grill? Oh, yes! And some homemade basil butter for the steak and corn on the cob...

Krista,
Domestic Diva

You can get both of these delectable recipes from Krista Davis, author of the Domestic Diva Mysteries. Just click here.

But I think we need a few more side dishes, don't you? How about those "Southern Sides in a Snap" that Delicious and Suspicious author Riley Adams whipped us for us not too long ago?

Riley (aka Elizabeth)
Delicious and Suspicious

 To get Riley's recipes for easy corn pudding, garlic cheese grits, and crock pot mac 'n' cheese, click here.

So what about our vegetarian guests? Or those of us who want to enjoy the fresh taste of spring veggies, maybe with a glass of chilled wine?

Avery,
Say Cheese!

I know who can help us here: Avery Aames, author of The Long Quiche Goodbye with a recipe for asparagus and zucchini quiche. Get Avery's springtime perfect recipe by clicking here.

What else do we need to get this party started? How about a couple of sweet, tart, refreshing and relaxing Raspberry Lemon Drop martinis?

Julie,
Grace Under Pressure

Julie Hyzy, author of Grace Under Pressure, brought us this amazing recipe that should get everyone in the “spirit” of enjoying the start of summer. Click here to get Julie’s recipe.

Finally, we need an amazing dessert. How about a “cupcake for grown ups,” one with the cool flavors of sweet mint, frosty lime, and island rum?

Jenn,
Cool cupcake expert

For this, we’ll turn to our cupcake maven, Jenn McKinlay, author of Sprinkle with Murder. Not long ago, Jenn shared her recipe for Mojito Cupcakes. Click here to get the scoop on this inventive treat.

Well, that about does it for today's menu. And you want to know the best part? There are many more possibilities in our right column. Just scroll down and you’ll see our recipes tagged by descriptive names: appetizers, vegetables, barbecue, desserts, you name it! We hope they’ll be of help for you this weekend – or any weekend.

There's plenty of strife in the world right now. Cooking a special meal may seem like a small thing, but cooking with love for those you love may just be the remedy for staying sane in this crazy world.

Have a Happy
Memorial Day weekend,
everyone...

Eat with joy!

~Cleo Coyle

author of

The Coffeehouse Mysteries

For even more recipe ideas or to find out about the books in my nationally bestselling Coffeehouse Mystery series, visit me at my official website: www.CoffeehouseMystery.com

Coming
August 2010

Roast Mortem

by Cleo Coyle

WIN
CLEO'S SUMMER
COFFEE PICK!

Sign up for Cleo's weekly
FREE COFFEE
DRAWINGS
Simply send an e-mail that says
"Sign me up"
to VillageBlend@aol.com

You will be entered automatically in Cleo's
weekly drawings and recieve her free, seasonal
e-newsletter, which includes exclusive bonus recipes.

Find out more at
www.CoffeehouseMystery.com

Have you entered
Julie's May Contest?

You may have noticed that Julie's been running a pre-order contest for her new book, Grace Under Pressure. Well, guess what? The books are starting to be available *already* - BN.com got them into readers' hands last week and her friends have spotted them at Borders brick-and-mortar stores. So the contest below is not only a pre-order, it's a current-order contest! Hope you take a moment to check it out:

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Purchase Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)

- Centuries & Sleuths (Julie's local mystery bookstore)

- Barnes & Noble

- Amazon.com

And don't forget to check out Avery's website: Avery Aames for fun stuff, tidbits, and upcoming contests. Only six weeks to the launch of The Long Quiche Goodbye.

Sweet and Simple—Peach Crisps

In the South, we like things sweet.

Sweet tea is a must.

We frequently call family members “sweetie.”

And something naturally sweet, like peaches, gets even sweeter in recipes like the one below, for peach crisps.

I’d just bought some wonderful peaches at the market that were just the right ripeness. I wasn’t in the mood to do something quite as involved as a cobbler, so this recipe hit the spot.

Peach Crisp

Preheat oven to 375

4 cups fresh peaches
3/4 cup sugar (set half aside)
1/2 teaspoon cinnamon
1 cup flour
1 stick butter

Peel, pit, and slice the peaches. Add half the sugar and all the cinnamon. Cut the butter into the lour and add the last half of the sugar to the flour and butter mixture. Put peaches in a well-greased casserole dish and cover with the flour mixture. Bake at 375 degrees for 45 minutes or until the topping is golden brown and the peaches are tender.

If you want, you can even put some ice cream or whipped cream on top. I wanted to. :) Serve it hot for extra deliciousness.

My camera was not cooperating with me yesterday, but this should give you an idea…

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

http://mysterywritingismurder.blogspot.com

Have you entered Julie's May Contest?
This is the last week for entries!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st!
To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered,
you just need to let Julie know!)
No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you
pre-ordered and the name of the bookstore you
ordered it from, and your name goes in! (Please
put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com

It always starts with a craving...

Yes, indeed, it always starts with a craving.

The other day, I had to have a fried egg sandwich.

Just had to have one. And I wanted it on toasted

French bread, so I bought a loaf. We all ate our

fried egg sandwiches (me with much joy) and then

I had a half loaf left. Hmmm.

French bread doesn't have much staying power.

By day two it was a little hard by day three it

was mimicking cement. Then our air conditioner

needed to be repaired (in AZ this is really not

negotiable) and the bill had me seriously

considering assuming the fetal position for the

day. But I decided comfort food was infinitely

more rewarding for me and less alarming for the

fellas who live with me. So, I decided to whack the

crusty loaf into pieces and make myself a lovely

mood elevating bread pudding. Thankfully,

it worked!

Ingredients:

2 cups whole milk
1/4 cup butter
2/3 cup brown sugar
3 eggs
2 tspns cinnamon
1/4 tspn nutmeg
1 tspn vanilla
3 cups bread in small pieces
1/2 cup raisins


Directions:

Preheat oven to 350. In medium saucepan, heat the milk over medium heat until it thickens. Add the butter, stirring until it is melted. Cool. Combine sugar, eggs, cinnamon, nutmeg and vanilla, beat with mixer at medium speed for 1 minute. Slowly add milk and butter to the mixture. Place bread in a lightly greased 1 1/2 quart casserole dish. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 for 45-50 minutes. Serve warm.

I serve mine with vanilla ice cream but there are wonderful bread pudding sauces (brandy anyone?) that go just as well if not better.

YUM!

www.jennmckinlay.com

SPRINKLE WITH MURDER
Available now!

aka Lucy Lawrence
CUT TO THE CORPSE
Available now!

And I am not the only one who has been led astray by a craving! Our own Elizabeth/Riley suffered the same for a shrimp po'boy. Check it out!

Have you entered Julie's May Contest?
This is the last week for entries!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st!
To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered,
you just need to let Julie know!)
No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you
pre-ordered and the name of the bookstore you
ordered it from, and your name goes in! (Please
put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com

Cooking Class

My husband and I participated in a cooking class at a local restaurant last week. Our good friends, Bob and Diane, came up with the idea as a Christmas gift and invited a bunch of us to participate at Tin Fish. We love new experiences and this one sounded like fun, so we signed up. Little did I know what a surprise was in store for me late in the evening.

I guess I expected a chef to entertain and instruct the six of us, plus whoever else might have signed up. Would there be two more participants? Four?

Whoa, was I wrong! When we arrived we discovered a good-sized room set up with rows and rows of chairs. The woman who ushered us in told us that 64 people had made reservations. Wow! I had no idea this was such a popular event!

Luckily, four of us had gotten there early enough to snag seats in the third row and we saved seats for our two other friends who were running a little late. We were right behind a bunch of women who were clearly "regulars" and who greeted the restaurant staff like old friends. Okay, we were the newbies. But that didn't stop us from having a blast.

These photos are from before the event began. To the far left, looking at the camera is my husband, Curt, then Diane and her husband, Bob.

Our chef was Colin, and he was great... funny, and willing to interact with the audience throughout. The night we chose was Mexican Coastal Seafood night and Colin prepared Battered Halibut Fish Tacos with red chili slaw and tequila cream, Black Bean and Crab Enchiladas with goat cheese and fire roasted tomato salsa, and Caldo de Pacific Dorado, a sun-dried chili broth with fresh tomato, cilantro, radish and avocado.

Here's the beauty of this class. Not only do you watch Colin as he prepares each of these dishes, you listen to his hints and suggestions and learn from his substitutions (for instance, shallots weren't looking good so he substituted regular white onions at one point), and --best of all -- you enjoy each course as it's completed. Just like on TV, while Colin is working in real time, the kitchen is preparing/warming/serving finished courses. And then, as the food is being served, the wine comes out and an expert tells you about the choices he's paired with each course. We had a Gewurztraminer with the tacos, a white Sangria with the enchiladas, and a red Sangria with the soup.

I'm not the biggest fan of fish tacos but let me tell you, these were great. Paired with the Gewurztraminer (a California vintage) they were perfect! I wasn't crazy about the white Sangria (too sweet) but the red was not bad.

As much as I would love to include recipes for all the food we enjoyed that night, I have to admit, I didn't take comprehensive enough notes. The restaurant provides an ingredient list and I probably could have recorded each step, but I was enjoying the experience too much to do so.

So instead of providing a recipe here today, let me use today's post to suggest that you take advantage of new opportunities around you. Tin Fish has been offering these cooking classes for some time, but it wasn't until our friends Bob and Diane decided to make it a Christmas gift to themselves that we jumped in to try it. In the spirit of the seafood we enjoyed, I'd have to say we're "hooked!"

Not only are we planning to head back to Tin Fish as soon as our schedules allow, we're looking into other local restaurant cooking classes as well. I was surprised to find out how many places offer these events. I'm excited!

The big surprise of the evening came at the very end. We all put our names in for a door prize and Colin pulled four names. I hardly ever win these kinds of things, but he pulled my name and I did. Guess what the prize is? I get to be "chef for the day" at Tin Fish on the evening of my choice. That means I come in early and stay through the evening, watching, learning, and -- I assume -- helping out a little. I can't wait. I'll be sure to report back after my "Big Night."

Almost every day we have the chance to try something new ... My vote: Go for it!

Enjoy!

Julie

www.juliehyzy.com

You may have noticed that I've been running a pre-order contest. Well, guess what? The books are starting to be available *already* - BN.com got them into readers' hands last week and friends have spotted them at Borders brick-and-mortar stores.

So the contest below is not only a pre-order, it's a current-order contest! Hope you take a moment to check it out:

Have you entered Julie's May Contest?

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Purchase Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and thename of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)

- Centuries & Sleuths (Julie's local mystery bookstore)

- Barnes & Noble

- Amazon.com

And don't forget to check out Avery's website: Avery Aames for fun stuff, tidbits, and upcoming contests. Only six weeks to the launch of The Long Quiche Goodbye.