Which left me with nothing to share with you today. I like celebrating St. Patrick's Day here on the blog, because it's fun -- and it's the birthday of Erin Murphy, the main character in my Food Lovers' Village Mysteries. Erin runs the Merc, a local foods market in her family's 100+ year old grocery building in the heart of the village of Jewel Bay, Montana, a lakeside town on the road to Glacier National Park, and solves crime. She's a younger version of me in some ways -- a Montana girl who left and came home at 32, only to discover that both she and town had changed -- and it was great fun to explore that story through the eyes of a much younger woman.
Erin is half Italian, as you can tell from her name, and comes from a close family. She comes home at her mother's request to take over the struggling Merc. A family business, mother-daughter tensions -- what could go wrong? Find out in her first venture, Death al Dente, winner of the 2013 Agatha Award for Best First Novel.
Erin's father was killed in a hit-and-run accident her senior year of high school, a case unsolved until Butter Off Dead, third in the series, when Erin finally puts together enough clues to solve the case. There are five novels in the series, plus a short story collection, Carried to the Grave and Other Stories. The collection includes a novella, "An Unholy Death," set in 1910, the year Erin's great-grandparents got married, settled in Jewel Bay, and opened the Merc. Turns out Erin's sleuthing skills may well be inherited. (You can read the novella in the collection, in pb, ebook, and audio, or as a standalone, in pb and ebook.)
Butter, by the way, is the title that always got the most laughs -- until To Err is Cumin, the 8th Spice Shop book, named by a reader!
My first thought was to reprise a pair of St. Patrick's Day recipes -- Guinness Stew and Irish Soda Bread. And they are yummy, but Edith shared her version of the stew last week, so I'll just give you the link and move on! So to celebrate my girl's birthday, I'm reprising my favorite birthday cakes -- Erin and I are both March babies, after all!
Any March babies in your circle will love this Glazed Chocolate Bundt Cake. So will anyone born in January, February, April -- you get the idea.
A classic carrot cake is always cause for celebration, birthday or no. This Carrot Graham Layer Cake is a fun variation on the theme. Vintage cake plate optional.
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| I've been celebrating with that cake plate a LONG time! |
You might prefer an angel food cake. This Angel Food Cake with Fresh Strawberries was my mother's favorite, and I hope you'll click on the link to read the sweet story of the angel who helped me recreate that treat for her last birthday.
And to return to our theme, I offer these Guinness Brownies -- a bit of a misnomer, as it's really more of a cake than brownies. The beer cooks off, leaving a rich, deep flavor, much as adding a bit of coffee to chocolate does.
Got a kitchen fail story to share? Two lucky readers will win a signed paperback of Death al Dente, Erin's first adventure in crime! Leave your email address to enter. US mailing addresses only, please. Winners will be chosen Friday, March 20.
Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.
“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary
Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.


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YES! Back when I was a young baker, I decided to go all out and bake my mom the cake on the cover of a then famous magazine. It meant buying some special ingredients, which was definitely a stretch on my budget money. I read and reread the recipe to make sure I was doing it right. After all, there was no money for a redo. While the cake might have looked nice, it tasted horrible - dense, heavy and just down right blah. I wanted to cry, but mom said it was ok because it was the thought that counts. Fast forward to the next month issue and low and behold, on the back pages, there was a correction saying the recipe in the previous month was WRONG! Who puts a cake on the cover and then doesn't proof and re-proof the recipe? Seems there was way too much flour in the recipe. Now as a more seasoned baker, I would have questioned it and not tried it. That's probably why I'm more of a tried and true recipe person to this day. Give me a recipe that someone I know has tried and say oh this is good over one in a magazine any day.
ReplyDeleteThank you so much for the amazing chance to win a copy of Death al Dente!
2clowns at arkansas dot net
Oh, how disappointing that must have been, Kay! Although I have to say, in defense of writers and proofreaders, mistakes do creep in and we read right past them!
DeleteHappy March birthdays to you, Leslie, and to Erin as well! I've had so many kitchen mishaps and recipe fails to count, lol. I think it's just part of the process to cooking, especially when developing your own recipes. It is so disappointing when someone else's published recipe doesn't turn out because I expect other recipe developers to be as diligent as I am. And now you have me craving green tea cookies :)
ReplyDeleteThanks, Kim! You know, there were no red flags on this one, as there sometimes are.
DeleteI've had a few mishaps which I'm trying to forget.
ReplyDeleteKit3247@aol.com
LOL! I know the feeling!
DeleteOrange Scones! Perfect for any time of time or night! Perfect Size.
ReplyDeleteYummy!!!
Scones are always in good taste. Easy too -- except for the time I lost track of how much flour I was adding, and didn't add enough. They spread out all over the place. We called them Scookies. :)
DeleteOne dinner fail that we still laugh about (and have nicknamed "the brown meal") was the night I made chicken fried steak, with fried potatoes and brown gravy, served with brown beans. It was edible - just boring on the table. Thank you for the chance to win. madamhawk at gmail dot com
ReplyDeleteAlways good when a fail turns into a family joke!
DeleteHappy Birthday to you and Ms Erin! What a fun collection of cakes to try out. I am sure they will be better than the day I forgot to add baking soda to a German Chocolate cake for my sister's birthday! Cheers!
ReplyDeleteOops! Made for a tasty pancake, though!
DeleteLeslie, sometimes those kitchen fails turn into the best stories. We’ve all had them. But we learn from our mistakes, right? I’m sure the green tea cookies will come out great next time. Looks like you bounced back just fine with those cakes. Happy St. Patrick’s Day, everyone!
ReplyDeleteSlainte!
DeleteWhen my husband and I were newly engaged, his parents visited from many states away. Spaghetti with meat sauce was a favorite family meal. We cooked the meal in his tiny apartment kitchen. As I was transporting a filled plate to the dining table, his parent's dachshund Fritzie rushed up right under my feet. I put on the brakes and did not fall, but Fritzie ended up draped in a saucy plateful of spaghetti!
ReplyDeleteNancy
allibrary (at) aol (dot) com
I bet Fritzie loved it! Thanks for the smile, Nancy!
DeleteHAPPY ST. PATRICK'S DAY dear Leslie!!! All your recipes are great...and I see all the effort that you put on vetting each recipe before you share it with us. Your Carrot Graham Layer Cake is particularly appealing to me, since I confess to be a carrot cake addict..:-) You also brought back the taste and texture of Angel Cake, which we haven't had in this house for ages...we have great strawberries to pair with it, so there is an Angel Cake in the near future here at the ranch...and you are invited!!! Whatever your plans for today, don't waste time looking for the Pot O'Gold at the end of the rainbow, because you have all the joy inside of you already! JOY to everyone! Luis at ole dot travel
ReplyDeleteThank you, Luis -- joy is always in good taste!
DeleteOne time I made a big cake. When it came out of the oven, the top looked done. But as it turned out, it wasn't completely done below the surface. So, when it came out of the pan, it collapsed like a street would, during an earthquake. I called it Earthquake cake. johnlong83@rocketmail. com
ReplyDeleteLOL! Love that. You just have to laugh sometimes!
DeleteYour had me at that Chocolate Bundt cake I love anything chocolate. Happy birthday.
ReplyDeleteIt's really good! And thanks!
DeleteAs a young newlywed I once made a nice dinner for my parents and my in-laws, and all went well until I went to cut the Lemon Pound Cake for dessert and saw I'd left the lemon pudding mix package on the counter and not put it into the cake! Yikes! So the cake was smaller, not as moist or creamy lemony, but still edible. For years we all joked about me leaving out "the pound" in my infamous pound cake!
ReplyDeleteOops, here's my email: lynnvaughan9 at gmail dot com
DeleteOops! But thank goodness we can laugh about these things!
DeleteThis comment has been removed by the author.
ReplyDeleteWhen I was just learning how to cook I attempted 'dippy' eggs and dippy eggs are eggs you dip toast in as things turned out they weren't done nor were they edible had to put them in trash
ReplyDeletedon.stewart@zoominternet.net
Eggs can be tricky, can't they?
DeleteThere have been many mishaps over the years. One I remember was deciding to make one layer of a cake recipe from my Betty Crocker Boys and Girls cookbook. (Interesting that they called it boys and girls, not girls and boys.) I halved everything but the liquids and ended up with a pudding like thing.
ReplyDeletelibbydodd at comcast dot net
Oh, cutting a recipe can be tricky, can't it? I think we can all relate!
DeleteAs a beginner cook I started to make Beef Stroganoff and instead of making sure I had all the ingredients I started making it when I got to the sour cream part I did not have any so I substituted tomato sauce let us just say that it was terrible and I had to throw it out. Deborah deborahortega229@yahoo.com
ReplyDeleteHow many times have we assumed we had everything? Even when we know to check first!
DeleteMy husband and I had been friends for 26 years before we fell in love in 2011 (another great story). For our first Valentine's Day together, he decided to make his "famous" meatloaf. I had a long commute, but by the time I got home the house smelled wonderful and everything was ready. We sat down, and both took a first bite of the meatloaf. Whoa...was it me, or was this insanely salty? He agreed. Turns out he misread his recipe, and instead of adding three teaspoons of salt, he added three tablespoons. We laughed in between gulping lots of water, and now when he cooks, he wears his glasses and always double checks the ingredients. lgmiller831@gmail.com
ReplyDeleteLOL! Yes, must wear glasses. Sometimes that print is really small -- and I'm glad the mistake didn't stop true love!
DeleteAs a young bride I was making spaghetti for some friends and my husband and I. The spaghetti stuck together so badly there was no saving it. In the trash it went. Luckly the salad and bread was good so we didn't go hungry.
ReplyDeleteThank goodness for salad and bread!
DeleteMy biggest fail--and it's happened several times, so you'd think I'd learn--has been with making bèarnaise sauce. The problem is, I like to make it right before service, so I don't have to worry about keeping it warm. But by the time "right before service" rolls around--especially at a dinner party involving bèarnaise sauce to begin with--I've usually had a glass or two of wine. Which means I'm not as adept at blending the eggs and hot butter carefully enough, so the whole thing ends up curdling. It still tastes good, mind you. (And yes, I do know how to fix a broken bèarnaise--ice works well--but it's still a fiasco.)
ReplyDeleteJust pour your guests another glass and they won't notice!
DeleteBack in the late sixties, my boyfriend (later my husband) was overseas with the Army. I decided to send him a poundcake for his birthday. It didn't rise like it should have. It was a tenpoundcake. I quickly tried again, and the second one did what it was supposed to. I wrapped it up tight, put it in a box cushioned by popped corn, added a can of frosting, and some packets of Kool-Aid. The cake was a hit, and they even ate the popcorn. patdupuy@yahoo.com
ReplyDeleteThe way to a man's heart! (And a woman's, too!)
DeleteWhen I first moved to the town where I live now, a cousin of my father's whom I'd never met reached out to me and we connected. She was well known for bringing delicious angel food cakes to family gatherings, so in the interest of family heritage, I asked her to teach me to make them. I bought the proper pan and went to her house with great anticipation. As we set ourselves up in the kitchen, she opened the pantry door and said, "The most important thing is to use the right mix," pulling out a box and displaying it proudly. I was devastated but smiled and went on with the lesson.
ReplyDeleteA question, if you please: Is the Food Lovers Village series concluded? I enjoyed it very much. I also enjoy the spice shop books and listened to Lavender Lies Bleeding last week.
Thank you for the chance to win. baileybounce2@att.net
ReplyDeleteOver the many decades of cooking and baking, I have had several fails, including shortly after my husband, who was in the military, and I were married and we finally lived under the same roof. I made a family favorite, Tuna Casserole, I do not know what happened that night to the casserole, but it ended up in the trash. I have made it many times since with success. Happy Birthday! pscoup@gmail.com
ReplyDeleteMy Sister and I went to a restaurant that had a "White HouseCake" on the menu. It was the best cake I've ever had and when we were there a couple of years ago they didn't have it anymore. Awhile ago I saw a recipe for Mary Todd Lincoln's White Cake. My Sister and I thought it looked like all the things that were in the Cake we liked so much. Last Christmas we decided to make the cake (from scratch no less). We were so disappointed, it was nowhere near the cake we remembered.
ReplyDeletediannekc8(at)gmail(dot)com
I tried to make Alfredo sauce once. It was an oily mess.
ReplyDeleteWskwared(at)yahoo(dot)com
I am not much of a cook, so I have frequent fails. baileybounce2@att.net
ReplyDelete