Showing posts with label Butter Off Dead. Show all posts
Showing posts with label Butter Off Dead. Show all posts

Tuesday, September 1, 2015

Wild Rice and Cantaloupe #Salad


by Leslie Budewitz

HAPPY RELEASE DAY  to Victoria Abbott---THE MARSH MADNESS, and Cleo Coyle---ONCE UPON A GRIND! 

I scribbled this recipe while skimming a Family Circle magazine in my mother’s hospital room in late July. Though the combination of ingredients seems odd, we had a bumper crop of cucumbers, and my hunny loves cantaloupe, so it had potential. Turned out to be quite a winner, actually. And I remembered to take photos. But then I lost the recipe—turned out I had already tucked it in my recipe binder, under salads. The downside of being organized! Or rather, what happens when you’re sometimes organized, and sometimes not, and can’t always tell the difference.

We remodeled a few years ago and bought a dual fuel GE range (gas top, electric oven) that we love. The only downside: Even the smallest burner is quite hot, and it’s hard to keep the heat low enough under a small, covered pan to cook rice without boiling over. But in his bachelor days, Mr. Right was a sushi fiend, so we have a rice cooker. Just the ticket for the absent-minded cook—especially if you’re making this salad on a hot day.


I made a few changes, using a blend of wild and brown rice, using plain rather than Greek yogurt, which I find too thick for dressings. The recipe calls for white balsamic vinegar, which is a great find—it’s not as fruity or rich as the dark variety, but adds a little of that characteristic tang. If you don’t have a bottle, a good white wine vinegar will do nicely. Nearly any recipe with raisins can also be made with craisins, and they go beautifully with wild rice.

I added the parsley because our back porch herb garden is about the only thing thriving in this summer of extremes—heat, cold, heat, wild fire smoke. Mint would be a great substitute.

This is a terrific side dish with chicken or salmon, and makes a great lunch the next day.

(And my mother? Just turned 90. The hospital stay was rehab after a spine fracture. Thank God for physical therapists and occupational therapists who know how to work with the elderly. And for bright red walkers that always look stylish.)

Wild Rice and Cantaloupe Salad

1-1/2 cups uncooked wild rice or wild rice blend
2/3 cup plain yogurt (Greek yogurt is too thick for this recipe; use a standard variety)
½ cup mayonnaise
1/4 cup white balsamic vinegar or white wine vinegar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
3 cups diced cantaloupe
2 cups diced cucumber
1 cup diced celery
1 cup raisins or craisins
½ cup sunflower seeds, toasted, or ½ cup roasted sunflower seeds (if salted, adjust the salt in the dressing to taste)
1/4 cup diced shallots
1/4 cup chopped parsley or mint

Cook the rice. If you’re using raw sunflower seeds, toast them in the oven at 300 degrees for 10 minutes. (They will not change color much; that’s okay—they’ll continue to cook as they cool.)



In a small bowl, whisk together the yogurt, mayo, vinegar, salt, and pepper.


In a large bowl, stir together the cantaloupe, cucumber, celery, raisins, sunflower seeds, and shallots.




Stir in the cooked rice.



Pour the dressing over the fruit and rice mixture and stir to coat.



Serves 6 and keeps well for several days, depending on the ripeness of your melons.

From the cover of BUTTER OFF DEAD (July 2015): As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Connect with her on her website or on Facebook.


Tuesday, August 18, 2015

Classic Tabbouleh -- summer's bounty

by Leslie Budewitz

I used to be a good gardener. Then I signed two three-book mystery contracts, the garden flooded two years in a row, and my strawberry bed began to resemble a central Montana hayfield after fifty-mile winds and hail the size of golf balls.

Sigh. 

But this year, I built a new bed and bought two itty bitty cucumber plants. Stuck three tomato starts in pots on the back porch. Bought parsley and thyme, and started basil in egg cartons.

And of course, neglect aside, there is mint. Three varieties. If you’ve ever grown mint, you’re wondering whatever possessed me. In my defense, only one is a planned plant—a lovely, bright green mint called Mojito. (And why, yes, it does make a fine cocktail.) The two unnamed varieties were gifts. (Gardeners are generous with starts. Some have a wicked glint in their eye. In climates like mine, in NW Montana, where herbs won’t survive the winter outside in pots, mint is best planted in large plastic buckets with the bottoms cut out and sunk into the herb bed.)

So, tomatoes, mint, and cukes gave me a craving for tabbouleh. This is basically Ina Garten’s recipe, with a few minor variations. She does a fabulous job with the classics, and this is an easy, yummy example. It’s terrific served on its own or on a bed of sturdy greens, and is a great side dish for kabobs, chicken, or salmon.


Classic Tabbouleh 

1 cup bulghur wheat (we used red bulghur because we had it; red or white will do)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons), scant
1/4 cup olive oil
3 1/2 teaspoons kosher salt
1 cup green onions, white and green parts (1 bunch), chopped
1 cup fresh mint leaves (1 bunch, in the grocery store), chopped
1 cup Italian (flat leaf) parsley (1 bunch, in the grocery store), chopped
1 English cucumber or two green slicing cucumbers, unpeeled, diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper




 Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir. Let sit at room temperature about 1 hour.



Add the onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.


Serves eight. This recipe keeps nicely in the fridge for 2-3 days, although the salt will draw some liquid off the cucumbers. If it seems like too much to stir in, spoon out as much liquid as you can and stir the rest into the salad.

From the cover of BUTTER OFF DEAD, third in the Food Lovers' Village Mysteries: As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Connect with her on her website, on Facebook, or on Twitter.

Tuesday, July 21, 2015

Chocolate-Cabernet Sauce #recipes

By Leslie Budewitz

We're continuing the celebration of BUTTER OFF DEAD, the third in my Food Lovers' Village mysteries, which came out July 7. 

Way back before I joined the Mystery Lovers’ Kitchen crew, the killer cooks invited me to share a recipe as a Sunday guest. I shared this one. But it’s such a classic, and so perfect for summer, that I thought it only fitting to share again.

Plus, it’s in my new book, BUTTER OFF DEAD.

A few years ago, a friend gave my husband and me a bottle of Chocolate Cabernet Sauce. It came in a tall skinny bottle, and I suspect it had been a gift the recipient didn’t know how to use, but when it comes to weird food, we’re easy marks. We dumped it over ice cream, cheesecake, and strawberries. We polished it off and went back for more, only to discover that it was no longer available.

So I went on the hunt. And while the version we created is thicker than the original syrupy concoction, it’s just as flexible, and even yummier.

Erin first discovered this at the annual Jewel Bay Summer Food and Art Festival. Jewel Bay loves festivals—everything is tastier on a sunny summer day, amid a crowd of folks who love good food, music, and art. But not until the dark of winter, in the depths of despair over an unsolved murder, an old secret, and a romance on the rocks does Erin discover its truest value: Chocolate tastes like everything we love and long for.

Chocolate-Cabernet Sauce 

Perfect on top of ice cream or cheesecake, after a hard night of sleuthing.

Here in the Northwest, Tillamook Ice Cream—made from the offerings of the happy cows in the Tillamook Valley of western Oregon—is extremely popular. We dumped this sauce on their vanilla ice cream—they make three varieties, old-fashioned, French, and vanilla bean. And then we discovered their Oregon Hazelnut and Salted Caramel Ice Cream. Ooh-la-lah!



1 cup heavy cream
1 tablespoon unsalted butter
½ teaspoon vanilla
2 tablespoons Cabernet Sauvignon
½ pound semisweet chocolate, broken into pieces for easier melting (Erin likes Scharffen Berger’s baking bars)

Heat the cream, butter, and vanilla in a small saucepan over medium heat. Add the chocolate and wine, and stir until smooth.





Makes about one pint. Store the sauce in a pint jar in the fridge. To serve, scoop out what you need into a small bowl and microwave for just a few seconds.


From the cover:

As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.
 
But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher. 

Connect with her on her website, onFacebook, or on Twitter.



Tuesday, July 7, 2015

Cocktails with the Murphy Girls #cocktails #bookgiveaway

by Leslie Budewitz

Raise a glass with me to celebrate the launch today of BUTTER OFF DEAD, the third Food Lovers' Village Mystery!

Summertime and the living is easy...

Well, it’s summer, glorious summer where I live, but it’s February in Jewel Bay, Montana, and Erin and her pals are excited about the new Food Lovers’ Film Festival they’ve created to warm up the chilly midwinter. It’s a celebration meant for the locals, but hey, no one in Jewel Bay ever minds if a few tourists show up as well.

But you can’t serve food and drink that you haven’t thoroughly tested, right? Certainly Fresca and Erin never would. (I confess, over the years, I’ve gotten less concerned about that and my guests may be guinea pigs now and again.) So Erin, her sister Chiara, and Fresca test some cocktails one evening in Fresca’s living room, with surprising results.

The recipes in my Montana mysteries often feature huckleberries, a tart, wild berry much like a blueberry. Other mountain states, east and west, claim them, but of course, out here we tend to think that the real thing grows only in Montana. As Erin likes to say, “If it’s made in Montana, it must be good.” (Frozen berries can be mail-ordered for the mountain-challenged.)

Cheers!

Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD, out July 7. OH MY GOSH -- that's TODAY!!!  

And it's also release day for Lucy Burdette's FATAL RESERVATIONS! Food critic Hayley Snow sets aside her knife and fork when her dear friend Lorenzo the tarot card reader is accused of murdering his flaming-fork-juggling nemesis. If Lorenzo could read his own cards, he might draw The Hanged Man. He can only hope that Hayley draws Justice as she tries to clear him of murder.

Huckleberry Martinis


  

Commercial huckleberry-flavored vodkas are available, but Erin prefers to make her own. This drink is similar to a Cosmopolitan.

To make the huckleberry vodka:

3 ounces vodka
3 ounces huckleberries, fresh or frozen

Pour vodka over berries in a mason jar or mortar; mash the berries with a fork or a pestle and let sit at least one hour. (The berries can be steeped up to a week.) Strain before using. Makes 3 ounces huckleberry vodka.


To make the drink: 

3 ounces huckleberry vodka
2 ounces triple sec
1 ounce lime juice
1 cup ice cubes


Combine ingredients in a cocktail shaker. Shake until the outside of the shaker is frosty or your hands are cold. Strain into two chilled martini glasses.

If you prefer a sweeter drink, add ½ teaspoon simple syrup to each drink.

Serves 2

Huckleberry Margaritas

Serve on the rocks or blended, with salt or without.



To make the huckleberry tequila:

3 ounces tequila
3 ounces huckleberries, fresh or frozen

Pour tequila over berries in a mason jar or mortar; mash the berries with a fork or a pestle and let sit at least one hour. (The berries can be steeped up to a week.) Strain before using. Makes 3 ounces huckleberry tequila.

To make the drink: 

3 ounces huckleberry tequila
2 ounces triple sec
1 ounce lime juice
1 cup ice cubes for on the rocks, two ice cubes for blended
lime wedges

On the rocks: Combine ingredients, except lime wedge, in a cocktail shaker. Shake until the outside of the shaker is frosty or your hands are cold. Strain into two glasses. Serve with a lime wedge.

Blended: Add first three ingredients to blender with two ice cubes. Pulse and pour into glasses. Serve with a lime wedge.

If you prefer a sweeter drink, add ½ teaspoon simple syrup to each drink. For salted rims, shake salt onto a saucer. Run a lime wedge around the rim of each glass and dip the glass into the salt.

Serves 2

Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD, third in the Food Lovers’ Village Mysteries, out July 7.  (Open till noon, Thursday, July 9; please include your email address.)


From the cover:

As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.

But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher. 

Connect with her on her website, on Facebook, or on Twitter.

Tuesday, June 30, 2015

Erin’s Sunday Morning Scones #baking #bookgiveaway

By Leslie Budewitz

We’re celebrating the upcoming release of BUTTER OFF DEAD, third in my Food Lovers’ Village Mysteries, on July 7. 

Leave a comment below for a chance to win a signed copy!

Readers often ask where the recipes in my books come from. The answer depends on the recipe. Some, like Fettucine with Minted Tomato Sauce aka Fettucine a la Fresca and the Stuffed Mushrooms in DEATH AL DENTE, the first Food Lovers’ Village Mystery, and the Filet with Huckleberry Morel Sauce in CRIME RIB, are faves in my household. (We call the pasta dish Demented Fettucine.) Others, like the Huckleberry Margaritas and Martinis and the Jewel Bay Critter Crunch in BUTTER OFF DEAD, were created specifically for the book. Sometimes the plot demands a certain food! And in my Seattle Spice Shop Mysteries, I’ve created both spice blends and dishes to use them based on the foods available in the Pike Place Market at the time of year when the story is set.

At other times, my characters eat a dish—old or new—because I’ve eaten and enjoyed it, and wanted to share it with you. Like these scones. We first made them from a recipe published in my college alumni magazine. They came from the long-time cook for the Jesuit community at Seattle University, serving both active and retired priests, so naturally, we call them “Jesuit scones.” (She says they originated as a variation of a Julia Child recipe.) But over time the recipe has evolved, as favorite recipes often do. Scones are particularly forgiving that way—you can vary the nuts and fruit based on what’s in your pantry, and top them with sugar or not. And because Erin likes to bake—a trait we share—it was inevitable that one Sunday morning, she’d make her own variation.

The morning after a night out, relax at home with Erin and the cats.

Erin’s Sunday Morning Scones


1/3 cup or more chopped pecans, toasted (see below)
1 cup unbleached, all-purpose flour
1½ cups whole wheat flour*
¾ cup flaxseed meal
2½ teaspoons baking powder
½ cup brown sugar, firmly packed
½ teaspoon baking soda
½ cup (one stick) butter, cut into small chunks
1 cup buttermilk
zest of one orange
1/3 cup dried cranberries, soaked in hot water to plump and well-drained
cinnamon sugar** or raw sugar to sprinkle as a topping (optional)

Preheat oven to 300 degrees.


Toast the pecans for 10 minutes at 300 degrees, shaking the pan once or twice during baking. Don’t overbake; the nuts will continue to brown and crisp as they cool.



Raise oven temperature to 375 degrees.

In a large mixing bowl, or a mixer or food processor, mix the flours, flaxseed meal, baking powder, brown sugar, and baking soda. Add the butter and mix or pulse until the mixture looks like large crumbs. Add half the buttermilk and work in, adding the rest as the dough starts to pull together. (I  like to use a food processor to mix in the butter and buttermilk more easily.)




If you’re using a food processor, transfer the dough to a large mixing bowl. Add pecans, zest, and cranberries.



Cover two baking sheets with parchment paper. Flour a large cutting board. Form the dough into a log. Cut the dough into five equal pieces. Use your hands to shape the first piece into a circle, about half an inch thick.




Cut into four equal triangles and transfer to the baking sheets. Repeat with the remaining pieces. Sprinkle with cinnamon sugar or raw sugar before baking, if you’d like. (Not shown.)


Bake 18–20 minutes, or until lightly browned.





Makes 20 scones. These freeze beautifully.

* King Arthur’s unbleached white whole-wheat flour will give these scones a lighter color and texture that is particularly yummy, but if you can’t find it, regular whole-wheat flour works fine.

** 1 teaspoon cinnamon to 1/4 cup white sugar is a tasty combo. Erin stores the mix in a small airtight container, as it keeps well and is extra-tasty on scones, buttered toast, and oatmeal.

Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD! (Open till noon, Thursday, July 2; please include your email address.)


From the cover: As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.
 
But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher. 

Connect with her on her website, on Facebook, or on Twitter. 


Tuesday, June 16, 2015

Jewel Bay Critter Crunch #recipe


By Leslie Budewitz

My friend B.J. Daniels, an award-winning author of romantic suspense set in Montana—LONE RIDER, her 75th published novel, will be out August 1—tells the story of writing a scene where her character ate a piece of an oatmeal cake that’s a favorite in B.J.’s house, then reaching for the plate and fork to take another bite, only to realize that the cake only existed on the page. (I imagine she went home and baked one.) Another day, she wrote a scene set in a blizzard and reached for her coat, only to remember that it in real-life, it was mid-summer.

Of course, we write our books in one season, edit in another, and may review the publisher’s copy-edits and galley pages in yet another. That’s definitely part of my challenge in BUTTER OFF DEAD, the third book in my Food Lovers’ Village Mysteries (out July 7). Like all the Food Lovers’ Village Mysteries, it involves a festival—this go-round, it’s the Food Lovers’ Film Festival. February is the perfect time for a film festival in a mountain village. There’s not a lot going on—no ski area, so most of the tourists are at home, and even many locals have decamped for warmer climes. I started the book in January, making the weather research easy, but did the edits in the fall—and we’re about to celebrate its release in the heart of summer!

And certain foods go with certain seasons, right? I was out to lunch with my brother recently and he ordered clam chowder and pumpkin pie. (Don’t worry about the calories or cholesterol—he’s tall, slender, and bikes and hikes regularly.) But it seemed odd to eat pumpkin pie in June. Same with popcorn: For me, it’s a winter snack. That may my own peculiar food quirk—heaven knows, I’ve got ’em. And of course, all the popcorn seasoning blends Erin and Tracy invent had to be tested. Not sure I’d want to do that in July!

But add a little chocolate, a little caramel, and nuts, and by golly, you’ve got popcorn that’s tasty all year.

Enjoy!

Jewel Bay Critter Crunch

8 cups plain, popped popcorn (If you’re using an air popper, this is about 1 cup of raw kernels.)
½ cup raw, unsalted peanuts
½ cup raw, unsalted almonds
6 tablespoons butter
3 tablespoons light (clear) corn syrup
¾ cup brown sugar
¼ teaspoon vanilla
¼ teaspoon baking soda
1 cup semisweet chocolate chips

Preheat oven to 300 degrees. Spray or grease a baking sheet.



Pop the popcorn. Pluck out all the old maids (the unpopped kernels) and skins and pour popcorn into a bowl.


Add nuts and stir to mix.

To make caramel, combine butter, corn syrup, and brown sugar in a small saucepan over medium heat. Cook and stir until mixture boils. Continue cooking at a low boil for 4 minutes. Remove from heat and stir in vanilla and baking soda.






Pour caramel mixture over popcorn and stir to coat. Spread onto greased cookie sheet, and bake for 10–15 minutes (10 for chewy, 15 for crunchy). Remove from oven and add the chocolate chips. Stir slightly, until the chocolate begins to melt.




Cool and eat.

Makes about 8 cups.

From the cover of BUTTER OFF DEAD (out July 7):
"As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.

But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…"



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Connect with her on her website, on Facebook, or on Twitter.