Showing posts with label Lesa Holstine. Show all posts
Showing posts with label Lesa Holstine. Show all posts

Wednesday, May 12, 2010

Spaghetti with Fried Eggs

I was very lucky to be the author at
Authors @ the Teague this past Saturday.
Lesa Holstine, the director of the Velma
Teague Branch and coordinator of the
event, was so wonderful to have me out

to visit. I can't thank her enough. She
even had the most scrumptious little
cupcake bites from Shelley's Specialty
-- truly, wonderful! Thanks, Lesa!
(She's the one in the cool hat, I'm the one in
the cupcake T-shirt -- shocker, I know).

One of the things that I am frequently asked is:
How do you have a life and write three series
the same time?
Good question. I'm a spaz, so that helps, but I'm
also always looking for ways to make my life with two
ACTIVE boys -- note the understatement -- and a new puppy
quicker and easier without compromise, as in I've never eaten a
frozen dinner in my life (unless it was my own leftovers)
and I'm not planning to start any time soon. I know there are good ones
out there, but I'm trying not to eat any packaged foods. I sound like a food
snob, don't I? Well, this recipe should fix that. It's a total back to basics!

A lovely librarian that I work with (also the mom of two sons -- so she
knows the drill) gave me this recipe the other day and as soon as I read it,
I knew I had to make it. She got it from the New York Times's
Mark Bittman and his Recipe of the Day
and graciously
shared it with me. Thanks, Wendy!

Spaghetti with Fried Eggs


1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil

2 large cloves garlic, slightly smashed

4 eggs

Ground black pepper

Freshly grated Parmesan


Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

TESTIFY! This was delicious. We put a little diced pepperoni on
ours, but it was not needed. And it only took 20 minutes to prep
and serve.

Jenn McKinlay

Available NOW

aka Lucy Lawrence
Available NOW

And now what's shaking in contest land???

Julie’s first book in the Manor of Murder Mystery series,

Grace Under Pressure, debuts June 1st! To help launch t

he 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 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: Mystery Lovers Bookshop

(free shipping on book orders over $10!) - The Poisoned Pen (my local

mystery bookstore) - Barnes & Noble -

Sunday, September 20, 2009

Welcome Guest Blogger - Lesa Holstine

We at Mystery Lovers' Kitchen are delighted to welcome Lesa Holstine as guest blogger today. Lesa runs Lesa's Book Critiques, a blog that focuses on authors and books, with an emphasis on mysteries. We all enjoy reading Lesa's updates and, in fact, her blog is one of our favorites, with a link on this site.

Take it away, Lesa....

When Julie asked me to do a guest blog for Mystery Readers’ Kitchen, I was honored, and then I was horrified. I don’t cook! I’m a baker, and I make a wonderful cherry pie from scratch, but there have already been pie recipes here.

Then I realized I do make something special, and it’s from home. I’m originally from Ohio. I’ve lived in Florida and Arizona, and the only people I knew in both states who made buckeyes were from Ohio. If this isn’t the state candy, it should be. But, first a little history.

The Ohio Buckeye tree is a deciduous tree from the Horsechestnut Family. The Forestry site for the State of Ohio says, “The name “Buckeye” was derived from the Native Americans who noticed that the glossy, chestnut-brown seeds with the lighter circular “eye” looked very similar to the eye of a buck (male) deer.”

They also roasted, peeled and mashed the buckeye nut which they called Hetuck into a nutritional meal. The poisonous and bitter taste can be eliminated by heating and leaching. But, remember, this is a poisonous nut! Some believe that the buckeye relieves rheumatism pain. The symbol of General William Henry Harrison's presidential campaign was a string of buckeyes and a log cabin decorated with raccoon skins. His campaign song called Ohio the bonnie Buckeye state, as a result citizens in Ohio became know as "Buckeyes ." On October 2, 1953 the buckeye tree officially became the state tree.

And, here’s the sports connection. Ohio State teams are known as Buckeyes, and, OSU fans always say buckeyes are poisonous to Michigan Wolverines. (And, of course, Michigan fans say Buckeyes are just a bunch of nuts.)

Naturally, the candy called buckeyes, that look like the nut, are popular throughout the state. And, those of us who love our Ohio State Buckeyes have taken the candy throughout the nation. Now, I have the chance to pass the recipe on to you.

You can find all kinds of recipes for them online. Here’s the one my mother passed on to her daughters (all Ohio State fans).

2 sticks oleo (Some recipes say butter. I find the oleo keeps the peanut butter together better)
1 ½ cup peanut butter
3 cups powdered sugar

Mix together and roll into balls and dip in chocolate with a toothpick, leaving a little of the peanut butter showing. Mom melts the chocolate in a double boiler.

Chocolate mixture –
1/3 bar paraffin
1 2/2 c. chocolate chips
½ stick oleo

This gives a nice shiny color to the buckeyes, just like the nut. However, I do these the lazy way because I just can’t keep those peanut butter balls on a toothpick. I refrigerate the dough so it sets, and then roll the dough in balls, and dip them in Baker’s Dipping Chocolate, instead of using the chocolate mixture. They might not be quite as shiny, but the buckeyes are eaten just as quickly!

Serve them on Saturdays at parties during football season.

They also make a wonderful Christmas candy. Or, serve them at Halloween parties.

Who can resist the candy that is better than Reese’s Peanut Butter Cups?

(When I’m not making buckeyes for my husband, I’m blogging at Lesa’s Book Critiques,, where I discuss books, with an emphasis on crime fiction. I hope you stop by!)