Sunday, July 26, 2026

#Spotlight on Lucy Burdette’s Key West #giveaway


LUCY BURDETTE: When my hubby and I visited Key West in 2006, we did not expect to fall in love with the island. But like so many others, we did exactly that, and now we live there half the year. Even more importantly, the characters of the Key West food critic mystery series live and work there too. It’s a quirky and delightful setting and very much real. When I’m trying to figure out the plot for a new book, these are the places I visit for inspiration. The snippets below are from these books, from food critic Hayley Snow's point of view.


Mallory Square as told in THE MANGO MURDERS



Key West’s Sunset Celebration on Mallory Square has been a magnet for visitors to our island since the 1960s. An hour or two before sunset, the square on the waterfront begins to bustle with food and drink carts, performers and buskers of many kinds, a sprinkling of homeless folks, and purveyors of Key West-themed trinkets and tchotchkes. Everyone loves it—except the police tasked with keeping people safe, including my hubby, Nathan Bransford. I tease that for him, from his police officer’s perspective, that deliciously fun event is all about what could go wrong. 



The Key West Cemetery as told in THE MANGO MURDERS



The cemetery was a big space right in the middle of Old Town. It was laid out in a giant grid, identified with street names, and contained the resting places of many Key West residents, along with elaborate family crypts and various celebrity graves with oddball inscriptions. “I told you I was sick,” was a very popular destination, along with “I’m just resting my eyes” and “I always dreamed of owning a small place in Key West.” There were more serious gravesites too, of course, including the section devoted to the victims of the U.S.S. Maine, and a trove of local eccentrics and heroes. A tall, black metal fence surrounded the cemetery so it could be locked up at night, leaving only iguanas and chickens as company for the dead. 


The Key West Woman’s Club as told in THE MANGO MURDERS



Wide white porches and tall columns against the red brick set the Woman’s Club building apart from other structures on this same Duval Street block. Unless there was a party in the front yard, most passers-by didn’t realize this home represented more than a century of Key West history, philanthropy, and community service. By the time I arrived, party guests were already gathering on the front porch’s white wicker benches.

The inside of the home was equally beautiful, with wooden floors, old-fashioned wallpaper, more wicker seating, and balloon window treatments. Chandeliers, large mirrors, stained-glass windows, and displays of old-fashioned China and glassware reminded visitors of more elegant, formal days. (You might also recognize this club as the setting for A DISH TO DIE FOR, where clues are buried deep in a cupboard.)


The Hemingway House as told in A POISONOUS PALATE



I had visited the Hemingway Home on Whitehead Street many times since moving to Key West. It was one of my favorite places to unwind. The home itself was a beautiful two-story, cream-colored French colonial structure, with lemon lime shutters and a wide front porch. The grounds, expansive and luxurious for tightly packed Key West, were surrounded by a tall vintage brick wall and populated by fifty or so polydactyl cats. 



The Key West Butterfly and Nature Conservatory as told in A DELICIOUS DECEPTION



Further back in time, she had posted about some of her favorite places to take her daughter. They both loved the Sheriff’s Office animal farm of course, plus the Key West Butterfly and Nature Conservatory. They had even attended a flamingle, a special private after-hours session visiting the two resident flamingos, Rhett and Scarlet. My heart ached as I studied the photo of one of the pink birds nibbling on Tam’s ball cap. She had an expression of sheer delight and amazement on her face. 


The Monroe County Sheriff’s Office Animal Farm as told in A DELICIOUS DECEPTION



I suddenly remembered that the Monroe County Sheriff’s Office Animal Farm was open to the public two Sunday afternoons per month, which would explain the crowd. Abandoned, abused, or special needs animals were taken in by the farm’s employees, cared for underneath the jail, and generally treated like royalty. 


I could go on and on but you’d get tired of reading! Have you ever visited Key West yourself? Or wished you could visit after reading one of these mysteries? Leave a comment about what you’d love to see to be entered in a giveaway for A DELICIOUS DECEPTION.

 A DELICIOUS DECEPTION can be found at a bookstore near you!


A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!



USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

Saturday, July 25, 2026

Stewed Peppers with Polenta #recipe from Molly MacRae

 

This dish has deliciously rich, bright flavors. It becomes an entire meal when served with cheesy polenta. But if you’re looking for something less involved, feel free to leave out the raisins, capers, pine nuts, balsamic vinegar, and honey. You can’t go wrong with jazzed up stewed peppers for a colorful main dish or as a more straightforward side without the bells and whistles.   

Note: The recipe calls for instant polenta and cautions against substituting regular or quick polenta. The polenta should be creamy and spoonable. If, after stirring in the cheese, yours is too thick, then thin it with a bit of water.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.


Stewed Peppers with Polenta

Adapted from Milk Street Vegetables by Christopher Kimball

 

 

Ingredients

3 tablespoons olive oil

1/4 cup pine nuts

3 medium bell peppers (mix of colors), thinly sliced

1 medium red onion, halved and thinly sliced

Kosher salt and black pepper

1/2 cup raisins (or golden raisins or currents)

1/4 cup drained capers

3 tablespoons balsamic vinegar

1 cup instant polenta

1 cup (2 ounces) Parmesan or Asiago cheese, finely grated, plus more to serve

1 tablespoon honey

 

Directions

In a 12-inch skillet over medium, heat the oil until shimmering. Add the pine nuts and cook, stirring, until beginning to brown, about 1 minute. Use a slotted spoon to transfer the pine nuts to a small bowl.

To the skillet, add the bell peppers, onion, 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Stir in the raisins, capers, vinegar, and 3/4 cup water. Cover and cook, stirring occasionally, until the peppers are fully softened and most of the liquid has evaporated, 12 to 15 minutes.

Meanwhile, in a large saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. While whisking constantly, gradually add the polenta. Return to a boil, continuing to stir, and cook until thickened, about 1 minute. Remove from heat, cover, and let stand for 2 to 3 minutes. Stir in the cheese and 1/2 teaspoon pepper, adding more water to thin if needed. Taste and season with salt and pepper.


When the pepper mixture is done, remove the skillet from the heat. Stir in the honey, then taste and season with salt and pepper. Stir the polenta to smooth it out and then pour it into a large serving dish. Top the polenta with the stewed peppers. Scatter the pine nuts and more cheese over the top.


 

click here for a free, downloadable, printable pdf of this recipe

 


 

Out now!

All Shell Breaks Loose

Book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 




Happy reading!


The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

 

Friday, July 24, 2026

Blueberry Pie for #AmeliaEarhart #birthday @MaddieDayAuthor #giveaway

MADDIE DAY here, wishing the spirit of Amelia Earhart a very happy birthday!


Yes, our intrepid feminist pilot was born today in Kansas in 1894. As I was writing A Case for the Ladies, I envisioned a fictional reality for Amelia as a sidekick to lady PI Dot Henderson in1926 Boston, where Amelia actually lived and taught in a settlement house. After a short stint teaching English to immigrant factory workers in my very own town of Amesbury, Massachusetts, north of Boston on the New Hampshire line, Amelia landed a job as a social worker and teacher at Denison House in what is now Boston's South End. 

She is shown here with some of the children at the establishment. In real life, mostly she taught adult women, although she did coach the Chinese girls' basketball team.



I loved researching Amelia's early life and the path that brought her to the Boston area along with her mother and sister, who lived in West Medford not far from my best friend's home. 


The former Earhart home on Brook Street in recent years.

Amelia was already a devoted aviator and flew out of an airfield south of Boston on the weekends. 

I don't believe Amelia cared much about cooking. In A Case for the Ladies, Dot's Aunt Etta employed a wonderful housekeeper and cook named Georgia, who often baked with fruits in season. I have scenes in the book where the two young investigators enjoy Georgia's pastries. The season being July and August, blueberries were often on the menu. 

I don't use lard in my pie crusts, but butter was a common alternative, and I can't think that the process has changed much except for my ability to closely regulate my gas oven temperature with electronic controls. I hope you enjoy Amelia's birthday pie! 

Note: I had one more quart of blueberries in my freezer from last year as this year's picking season began last week, so I hunted down a recipe calling for frozen berries. They weren't quite enough, so I supplemented with fresh berries. I know the recipe would be equally successful with only fresh blueberries. 

Blueberry Pie for Amelia

Adapted from BakingwithButter.com

Pie Ingredients

 


2.2 pounds frozen blueberries

1/2 cup granulated sugar (can be decreased if blueberries are very sweet, or increased if tart), plus more for sprinkling

1/4 cup cornstarch

2 tablespoons lemon juice

½ tablespoon lemon zest

½ teaspoon salt

1 tablespoon butter

1 egg + 1 tablespoon water

1 two-crust pie crust, store-bought or homemade (I use the no-fail food processor recipe, "Pâte brisée fine, électrique," from From Julia Child's Kitchen, 1975)

Instructions 

In a large saucepan, combine the frozen blueberries, cornstarch, lemon zest, lemon juice, sugar, and salt. Don't add the butter yet. On very low heat, stir until the frozen blueberries release some of their liquid.

Once they've released their juices, turn the heat up to medium and keep stirring regularly until the mixture heats thoroughly and comes to a bubble. Don't forget to stir, or the cornstarch mixture will begin to cook prematurely at the bottom of the pan. (Sorry, forgot to photograph this stage.)

Once the mixture begins to bubble, let it boil while continuously stirring. Do this for a full minute until it's thick and glossy. It will lose its cloudy appearance and become clear and thick.

Once it's cooked, remove it from the heat and stir through the tablespoon of butter.

Pour the hot blueberry mixture into a large bowl and let it cool to room temperature. (The filling can also be made a couple of days in advance and stored in the fridge in an airtight container.)

Add filling to the bottom crust. Cover with top crust, and fold top under bottom all around. 



Crimp the edges between index finger and thumb on one hand and index finger on the other, all the way around. Cut steam vents in the top in any pattern you like. 

Whisk together the egg and water. Using a pastry brush, brush the dough on top of the pie with egg wash.



Sprinkle the crust with sugar.

Place the unbaked pie in the fridge for at least 30 minutes and preheat the oven to 425°F (220°C.)

Once the oven is at temperature, place the pie on the middle rack in the oven, and add a rimmed tray underneath to catch any spills.

Bake at 425°F (220°C) for 15 minutes, then turn the heat down to 375°F (190°C) and continue baking for a further 45 minutes until the pie crust is thoroughly browned and the purple blueberry filling bubbles through the gaps in the top crust.

If the crust is showing signs of excessive browning, you can cover the top of the pie with a piece of aluminum foil or silicone crust protectors.



Once baked, remove the hot pie from the oven and let it cool on a wire rack for at least 4 hours. For a firmer filling, let the pie cool completely and refrigerate it for a few hours once it is chilled.

Serve and enjoy with a scoop of vanilla ice cream.


Readers: What's your favorite summer fruit dessert? Do you have an attachment to Amelia Earhart? I'll send one lucky commenter a copy of A Case for the Ladies as a birthday present to the aviator.

🛩🎂🌎

A Poisonous Pour is out and available wherever books are sold!



Next up is Murder at the Toy Soldier, Cozy Capers Book Group #8, which releases in late August.




My other most recent releases are Murder at Cape Costumers,




Scone Cold Dead, #13 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.



Thursday, July 23, 2026

BUTTER RICE #recipe @vmburns

VMBURNS:  The first time I made Butter Rice, I didn't have a yellow onion. The only onion I had was a red onion. An onion is an onion, right? Well, kind of. I knew the red onion would have a bit more of a bite to it than the yellow onion. No problem. I used a little less of the red. The taste was fine. The issue came in the color. The red onions looked purple against the white rice, which was a little weird. However, I couldn't really taste the onions. The second time I made this, I used yellow onion, but didn't have 3 cups of chicken broth. So, I substituted water. Again, the rice tasted fine. What's my point? My point is this recipe is flexible. There are only a small number of ingredients and it's pretty hard to mess this up.



  • BUTTER RICE





    INGREDIENTS

    • 1/3 Cup Butter
    • 1/2 Medium Onion, finely diced
    • 1 1/2 Cups Rice
    • 3 Cups Chicken broth
    • 2 Bay leaves

    INSTRUCTIONS

    1. Melt butter over medium heat in large saucepan. Add in onion and sauté for 5-6 minutes. Stir in rice and coat in the butter.

    2. Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and about 15 minutes.

    3. Turn heat off rice, but keep on the burner for 10 minutes to steam. Fluff rice with a fork, remove bay leaves, and serve as desired. 


      1. READERS:  Onions? Red? Yellow? Or, no way? Let me know in the comments below. 



      MURDER AT FIRST SLICE (ARC)



      As Maddy’s wedding day approaches, friends and family descend on the little town of New Bison, Michigan, to celebrate—so much so that Maddy wonders if there might be another happily-ever-after in store for her widowed father and innkeeper Mrs. Law. Unfortunately, she also has to deal with an unhappy couple: feuding cousins Hannah and Dorothy, who haven’t spoken in decades. Maddy can only hope the spectacular wedding cake crafted by her head baker doesn’t wind up as ammunition in a food fight.

      But she doesn’t have to wait long for a wedding disaster to strike. When the imperious Dorothy crashes the rehearsal dinner—with several uninvited guests in tow—and starts battering everyone with constant complaints, the drama reaches reality-show levels. And the next day, Dorothy is dead . . . with Hannah standing over the body, bloody rolling pin in hand.

      Nobody in town believes Miss Hannah could commit murder. But a detective newly relocated from New York doesn’t know the sweet, memory-challenged Hannah the way the locals do—and the evidence seems open-and-shut as an oven. Now, with her sous-sleuths the Baker Street Irregulars, the bride-to-be is busy digging into Dorothy’s past to catch a killer before she cuts the cake . . .