Happy Labor Day!
I hope the weather has been better where you are. In Virginia it's muggy and wet -- not the best weather for the last weekend of the summer.
Tomorrow is the official release day of THE DIVA HAUNTS THE HOUSE. It's been spotted in stores all over already, though! Our own Cleo Coyle was a sweetheart to take this photo at the Barnes & Noble in Union Square.
In addition, the reviews have begun to roll in. Lesa Holstine blew me away with "I don't know when the last time was that I read a mystery that was as much fun as Krista Davis' fifth Diva book, The Diva Haunts the House."
And Kat at The Season for Romance said, This book fires on all cylinders. The mystery is clever, the plot has more twists and turns than a funhouse maze, and the sense of atmosphere is so strong you can practically smell the wood smoke and hear the dead leaves rattling in the street."
I'm swooning and light-headed in the face of such praise! Thanks Lesa and Kat!
So, to celebrate the release, I'm sharing one of the recipes in the book -- Dead Man's Bones. It has been a favorite in my family for as long as I can remember. Don't think it's only a Halloween dish! Around here, it's often the dish that's requested for birthdays and other special celebrations.
It's great on the grill in the summer, and delicious made in the oven in the fall and winter. It must be eaten with hands so don't make this for that all important first date!
Can you believe it? There are only four ingredients, and they're an unlikely combination at that.
1 slab baby back pork ribs
4 garlic cloves, chopped
3/4 cup apricot preserves
1/4 cup soy sauce
Preheat the oven to 425 degrees. Line a shallow roasting pan with aluminum foil (makes for much easier cleanup!).
Lay the baby back ribs on it, meat side up, and roast in oven for 20 minutes.
Meanwhile, mix the garlic, apricot preserves, and soy sauce in a small bowl.
Remove the ribs, flip bone side up, and slather with half the sauce. Roast 15 minutes.
Remove ribs, flip meat side up, and baste with remaining sauce. Roast another 15 minutes and they should be done. When done, they will tear apart easily between the bones.
Slice into two-bone portions and serve.
[When I make this on the grill, I find they usually take less time. Follow the basic instructions above, but only turn the meat once. Start with the ribs meat side down and baste the bone side immediately. Turn meat side up after 20 minutes and baste the top.]