\Special today - DAY OF SECRETS is back in US stores for $1.99 (e-book). Just today. It's my special price to celebrate the "International BookBub" sale that is also just today all over the world (other than the US). What fun!
To celebrate with you, I'm giving away a copy of DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR. Can you do that? It's share and tell day! Leave a comment below.
In the meantime, have you ever gone to the store and seen something unusual in the veggie section and thought what the heck is that and what do I do with it?
Last week I found something called a chayote. It was so "cute" that I had to have it. I purchased it and came home and searched the Internet for its properties. It was in the squash section so I figured it had to be that family.
According to Wikipedia:
Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine, cha-cha, pipinola (in Hawaii), pear squash, or choke (in Australia and New Zealand).
SEE HOW GLOBAL I AM TODAY??
Next, I searched how to cook it. A couple of different recipes recommended slicing it thin. Some suggested peeling it, but I didn't find that necessary. If you were to grow chayote, you might have to wash your hands after picking it because it's "sticky" off the vine, but sold at the store, that stickiness is gone!
This recipe is a compilation of a lot of recipes I found, so I can't attribute it to any single one.
Take it away, Chayote!
CHAYOTE WITH SHRIMP
1 chayote
1 medium shallot
1 tablespoon butter
1 tablespoon virgin olive oil
1 teaspoon oregano (dried) (I used bonne herbs from Penzeys)
½ teaspoon salt
½ teaspoon pepper
1 slice tomato cut into bits
6 shrimp
Parmesan cheese, if desired
Cut the chayote lengthwise into 1/2-inch thick slices. (Discard ends)
Cut shallot into slices.
Heat butter and oil in a skillet over medium heat until foam subsides.
Add shallots and herbs and spices; sauté over medium-low heat for 3-4 minutes. Remove shallots to a plate.
Add chayote slices; sauté 3 minutes then cover and cook for 8 minutes, until tender. (You might want to flip them at 4 minutes. I did.)
Add in the sautéed shallots plus the tomato bits and the shrimp. Cook until the shrimp is ready, about 5 minutes.
Top with Parmesan cheese, if desired.
GIVEAWAY
To celebrate with you, I'm giving away a copy of
DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR. Can you do that? It's share and tell day! Leave a comment below. And leave your email so I can contact you if you win! You can be "cryptic" if you want. I won't share it with anyone.
A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.
FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.
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GIRL ON THE RUN
a stand-alone suspense
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare,
Not sure I can get chayote in NE Ohio but willing to try. :) Have already shared the news about Day of Secrets on Facebook and have told my daughters about both books - they are avid readers too. scesjps@yahoo.com
ReplyDeleteSusan, great to hear. Not sure if you'll find it in Ohio, either, but maybe. A specialty grocery? ~ Daryl (If not, use zucchini for this recipe)
DeleteI will be very happy to share the information on Day of Secrets as it sounds so wonderful. And being a stand alone book is great for anyone who does not care for books in a series. I love the sounds of your next new series, the French Bistro series. I have lived all if your cozies and I am definitely ordering Gurl on the Run as well. I will share with all of my reader friends.
ReplyDeleteWinning a copy of your book would be wonderful. Thank you. Cynthia
ceblain AT tmlponline DOT net
Cynthia, thanks so much. You're right. There are people who don't like series because they want to read about different characters all the time. ~ Daryl
DeleteSorry for typos. I just had cataract surgery five days ago and had complications and still cannot see.
ReplyDeleteAw, poor baby.
DeleteCynthia, by random number generator, you won this giveaway! I'll contact you via email. Thanks for chiming in. ~ Daryl
DeleteI will be very happy to share the information on Day of Secrets as it sounds so wonderful. And being a stand alone book is great for anyone who does not care for books in a series. I love the sounds of your next new series, the French Bistro series. I have loved all of your cozies and I am definitely ordering Girl on the Run as well. I will share with all of my reader friends.
ReplyDeleteWinning a copy of your book would be wonderful. Thank you. Cynthia
ceblain AT tmlponline DOT net
This is a new fruit to me. I will have to look for one at the store.
ReplyDeleteI will tell my sister about your book at lunch later today.
lkish77123 at gmail dot com
Linda, it's a veggie. And thanks for telling your sister. If you don't find this veggie, try zucchini in the recipe.
Delete~ Daryl
I've seen them, but avoided figuring them out. Thanks for doing the grunt work!
ReplyDeleteTreat it pretty much like zucchini, I gather? And the taste? I'm impressed with how well it browned up.
Libby, it needs to be sliced thin in order to cook. It's much "firmer" than zucchini. But then it cooks down a more "potato-like" texture. Would be great in a cheese/milk based casserole! ~ Daryl
DeleteI told my mom. She's also a mystery fan. turtle6422(at)gmail(dot)com
ReplyDeleteJana, thanks so much for sharing! ~ Daryl
DeleteDay Of Secrets is out if you love mysteries like me you must buy it
ReplyDeleteAh, thanks, Gloria. So glad you enjoyed it! ~ Daryl
DeleteI just told my Dad! He loves mystery books as much as I do. EMS591@aol.com
ReplyDeleteLiz, how great. I hope he enjoys the read! ~ Daryl
DeletePeople from New Orleans know them as mirlitons and they are very common ingredients. My grandmother made shrimp & mirilton dressing for every family holiday meal. Personally, I was never fond of them, because I find them bitter, even when cooked a long time, but I do know them.
ReplyDeleteEleanor, I didn't find them bitter at all. Maybe the spices and butter softened the flavor? I enjoyed the challenge. ~ Daryl
DeleteOk not sure I have ever seen those, but may look for them. Already did all those shares, but have also read and loved the book so no need to enter me in the contest. It is thrilling for sure!
ReplyDeleteKay, you are so sweet to respond! :) thanks. ~ Daryl
DeleteI shared thank you for the chance! I never heard o that squash in Wisconsin donamaekutska7@gmail.com
ReplyDeleteI never heard of that squash in Wisconsin, thanks for the chance. I shared
ReplyDeleteChayote sounds like something my sister would try on the family. The above dish looks yummy.
ReplyDeleteBy random number generator, Cynthia "ceblain" won this giveaway. Thanks to all for chiming in! ~ Daryl
ReplyDelete