Summer Means Tomatoes – and a Tomato Tart, from Leslie Budewitz

LESLIE BUDEWITZ:  Summer means fresh tomatoes, whether you grow your own, prowl the farm stands, or stand dolefully at your neighbors’ gate with your garden basket in hand. 

This kind of tart, made with a folded crust instead of in a pie plate or tart pan, is immensely popular in France, where it is often called a galette. Crusts are sometimes made with buckwheat flour; this one combines all-purpose flour with cornmeal. David Lebovitz, whose recipe I’ve adapted here, says you can use any grind of polenta or cornmeal, or substitute more all-purpose flour or buckwheat if you’d rather not use the cornmeal. To my mouth, the cornmeal gives a sturdier texture that holds up well with the tomatoes.

The recipe calls for chilling the dough, and you should do that, to let the gluten relax – really, who wants tense gluten? It makes the dough easier to roll, and allows the dough to more fully hydrate, meaning it will shrink less in the oven. You will have to let it sit on the counter 20-30 minutes before rolling, so factor that into your dinner plans. You can make the dough up to 3 days in advance. 

When I saw Lebovitz call for tucking “slices” of ricotta into the tomatoes, I feared what he was using is ricotta salata, a drier, firmer version of the ricotta we all know, which comes in little plastic tubs or balls. 

I added fresh herbs before and after baking, borrowing from a household favorite, Tomato Camembert Pie. Use whatever you have; here, it was a mixture of oregano, basil, and parsley. Tarragon and savory are very French, and very yummy, if you want to add a spring or two. 

The mustard forgot to show for its closeup. Lebovitz says he prefers Dijon while his partner prefers the grainier variety. We love both, so I spread Dijon over the dough and added a little whole grain, sometimes called old-style or country mustard. 

A while back, Mr. Right spotted a tomato knife in a kitchen shop – a serrated blade with a hook on the end for popping the core. We started using our bread knife for slicing tomatoes. You’re welcome. 

Serve with lightly dressed salad greens, crusty bread, and a glass of a crisp white wine for a trip to France, no shoes or airplane needed!

Bon appetit! 

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 

Scroll down to the 💕 for the link. 

Summer Tomato Tart

For the dough:

1-1/4 all-purpose flour

1/4 cup polenta or cornmeal

2 teaspoons sugar

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, chilled and cubed

5 tablespoons ice water, plus more if necessary

For the tart:

1/4 cup Dijon or whole-grain mustard, or a combination

3 medium slicer tomatoes (about 1-1/2 pounds)

kosher salt

freshly ground black pepper

6 ounces (roughly) whole-milk ricotta

1-1/2 tablespoons melted butter

1/4 cup mixed fresh herbs, chopped (such as oregano, parsley, and basil)

2-3 tablespoons Parmesan, grated

To make the dough:

In your stand mixer or large food processor, combine the flour, polenta, sugar, and salt. 

Add the cubed, cold butter and mix until pieces the size of peas begin to form. Add the water and mix until the dough starts to come together or “gather.” 

Add a little water, 1 teaspoon at a time, if needed. Shape it into a disk with your hands. Wrap in plastic or your favorite alternative and chill at least 1 hour. (The dough can be made up to 3 days in advance.)

To make the tart:

Heat oven to 400 degrees. 

Lightly flour a piece of parchment paper or a silicon baking sheet, at least 14 inches across. Unwrap the disk and place it on the parchment. Allow to rest 20-30 minutes or more, until you can easily roll it out, working from the center, into a 14 inch circle. 

Place the dough and parchment on a baking sheet. Spread with mustard, leaving 2-3 inches around the edge, to fold over the filling. 

Slice the tomatoes about 1/3-inch thick. Layer, starting on the outside, overlapping the slices. Sprinkle with a little salt and freshly ground pepper. Fold the edges of the dough over the tomatoes to make a cute round envelope. 

Spoon ricotta into the tart, slipping it under, over, and between the tomatoes. Spread about half the herbs on top. Brush the edges of the dough with melted butter and sprinkle Parmesan over both tomatoes and crust. 

Bake until the tomatoes are soft and cooked through and the crust is golden brown, about 40-45 minutes. Top with the rest of the chopped herbs. Slide the tart onto a wire rack and let rest about ten minutes before serving.  

Cut into 4 or 8 slices. 

What's your favorite way to enjoy summer's fresh tomatoes?

💕 Click here for a free printable PDF! 

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

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!

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine. 

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.

Celebrating! 🎉 Mystery Lovers' Kitchen Listed Among Best Culinary Blogs!

 

We are delighted to share the happy news that Mystery Lovers' Kitchen has been listed as one of the BEST CULINARY BLOGS to follow on the internet! Check out the list below. 

45 Best Culinary Blogs to Follow in 2026 

We are listed at #35! 

(#1 Is the Culinary Institute of America.) 

According to the list curators, this list of The Best Culinary Blogs "reflects the most active, influential, and valuable culinary blogs on the internet today," and "were ranked based on multiple factors, including "content relevancy, subject expertise, posting frequency, and freshness of content."

We are all thrilled and WE THANK YOU, our readers and followers, for being part of our Kitchen community.

 
Cheers!

Around the Kitchen Table: Our Favorite Summer Salads + 6-Book #Giveaway!

DARCI HANNAH: It’s the first Sunday in August, and you know what that means, time for another lively discussion around our kitchen table! It’s my turn this month, and I really want to talk about a subject that this summer has become a bit taboo due to an untimely outbreak of Cyclospora that’s hit hard here in Michigan, and all around the United States. For me summer is synonymous with salads. I dream about them, and yes, I have even lived dangerously by eating them. I can’t help it. 

How about you? Have you been making salads this summer? What’s your favorite go to summer salad? To be entered in our fabulous book giveaway, join our discussion by leaving a comment below! 

I have to admit that I had no idea there was a bug going around and that a national warning had gone out against eating fresh fruits and veggies. I’d been living in my own happy salad bubble all summer long and was in my kitchen making my favorite summer salad, my MICHIGAN CHERRY BROCCOLI SALAD when I heard the news. I am obsessed with cherries, and this cherry-centric salad is almost as delicious as a cherry pie. 

I’m always very thorough about washing the fruits and veggies I buy. The broccoli for the salad had been washed and chopped, the bacon had been cooked to a nice, crispy texture, I had toasted the pecans, sliced the red onion, and had even put the delicious, dried cherries into the bowl. I was just about to add the special cherry dressing that includes my all-time favorite cherry balsamic vinegar (you can purchase it here!), when my son’s girlfriend came into the kitchen and asked me what I was doing. I told her the obvious, that I was making this salad for dinner. Now, I should tell you that her mother is a nurse at a hospital and was on the front lines of this outbreak. She then informed me very politely that we weren’t supposed to eat any fresh fruits or veggies. I have never been more shocked or outraged in my life. What? No fresh fruits or veggies? But this is summer! This is what we live for in the north! She politely declined staying for dinner. I really couldn't blame her. It's a very scary prospect to eat a food that could make you very ill. However, I wasn’t about to let my favorite salad go to waste. Yep, my hubby and I ate it and lived to tell the tale! I will say that I am a bit more cautious these days about buying fresh fruits and veggies, and haven't enjoyed any summer salads since. This certainly has been a summer for the books!

You can print a copy of my Michigan Cherry Broccoli Salad Here! 

🍒🍒🍒 

VICKI DELANY: Salad time! What a great topic. Fortunately, as of this writing, and as far as I know, Cyclospora is not in Canada yet, although it scarcely matters as at this time of year. I buy almost all of my vegetables from the local farm stands. I live in a farm country, and there’s no shortage of wonderful fresh things to buy and eat at the farm gates. 

Probably my absolute favourite, is tomatoes. I’ve given you lots, and lots, and lots, of tomato recipes over the years but in keeping with this month’s ATKT theme, here’s my own recipe for bread salad, also called Panzanella in Italian.  This salad would do one perfectly for a complete meal, would work as a dish to bring to a pot luck, or a side dish for barbequed chicken or sausages. 

Mystery Lovers' Kitchen: Bread salad

The dressing: Mystery Lovers' Kitchen: Red Wine Vinaigrette from Vicki Delany

Good bread, fresh from the vine tomatoes, a few herbs and some cheese. What else on earth would you want? 

🍅🥒🌽 

VM BURNS: I have to be in the mood for a salad. Usually, the spirit hits during the summer when it's too hot to fire up the oven. During the summer, I love to make this Cucumber onion salad. It's crisp, light, and refreshing. It's also super easy, which I also love in the summer. I can even make this ahead of time and it will sit in the fridge for at least three days. Actually, I love to make this year round. 

🥒🍓 🍐

PEG COCHRAN/MARGARET LOUDON: I love salads, and of course summer is the time when produce is at its peak, so I hope this cyclospora outbreak ends soon!  Growing up, my father had a salad every night with dinner. Chunks of iceberg lettuce (all these fancy greens weren't a "thing" back in the 1960s) and he'd dress it with olive oil and vinegar.  My mother preferred her iceberg shredded and topped with bottled dressing that was orange--French dressing? Russian dressing? I don't remember. 

I particularly love salads that can become the whole dinner.  Add some protein and you have a complete meal.  I also love unexpected ingredients like mandarin oranges, edamame and something crunchy on top--tortilla strips, croutons or crispy won ton strips like this Asian Chicken Salad. 

🍅🥒🌽

MADDIE DAY: I think the advice about the parasite is not to eat any vegetables that haven't been cooked, since washing can't remove it. Lettuce doesn't take kindly to cooking, but I am lucky in that I've had a bumper crop of lettuce in my garden for weeks, and when that's gone, I have two local farms within a two-mile radius. A summer dinner isn't complete for me without a green salad. I also have my own cucumbers and the gold cherry tomatoes are ripening. Yum!

Another favorite summer salad I make features fresh corn. Those same local farms grow the best sweet corn. For the two of us, I buy six ears and lightly steam them. We usually eat three for dinner with grilled chicken or fish. The next day I cut the kernels off the other three, and toss them with tomatoes and cucumbers in a light olive oil and lime juice dressing, topped with slivered fresh basil.

Other delicious salad recipes I've shared here include my beloved Greek Salad, also featuring garden produce, and the yummy Asian noodle salad which I shared as Lucy's guest on the blog before I became a regular! 

🍉🍍🍓

MOLLY MACRAE: So many salads, so little time. I like them crisp and crunchy, full of juicy ripe tomatoes, with greens, grains, and beans, dressed, undressed, you name it. It isn’t summertime at my house, though, without fruit salad. Whatever fruit is ripe goes in the bowl. No recipe, no dressing, just delicious fruit. Here are pictures of two especially pretty ones. The one covered with raspberries really does have other fruit in it. We just couldn’t bear to cover them up. Their beauty didn’t keep us from eating every last one of them, though.

🌿🍅🌽

ANG POMPANO: I wait all year for the tomatoes in my garden to ripen. To me, nothing says summer like a warm tomato picked right off the vine.  Local tomatoes are so much more flavorful than the store-bought varieties, which are bred for shipping rather than taste.

When the tomatoes are this good, I don't want to hide them in a complicated recipe. My favorite summer salad is a classic Italian Caprese salad made with fresh mozzarella, ripe tomatoes, and fragrant homegrown basil. Best of all, it doesn't contain any lettuce, which I'd rather avoid right now.

It's very easy to make. Arrange slices of tomato on a platter, top each one with a slice of fresh mozzarella and a basil leaf, then season with salt, pepper, and a sprinkle of oregano. Drizzle everything with high-quality extra-virgin olive oil and balsamic vinegar. 

I serve it with crusty Italian bread that's perfect for soaking up every last drop of the delicious dressing.

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KIM DAVIS: Back during the pandemic, we bought a Lettuce Grow Tower and have had bumper crops of lettuce ever since. It also means I eat salad almost every day of the year, starting with a lettuce base. Depending on whether it's a side salad or a main course salad, I add whatever other vegetables, protein, grains, or legumes I have on hand. And I like a simple balsamic vinaigrette that I throw together with no recipe. I'm also very fortunate to have year-round farmers' markets nearby to purchase produce that I wouldn't feel comfortable buying from the grocery store during this time. Here's to hoping that we're at the tail end of the Cyclospora outbreak!  

Our lettuce tower

The tower even grows other vegetables, and one year we had more cucumbers than I knew what to do with. I made this Spicy Cucumber Salad often (many thanks to author Jennifer Chow for introducing me to the recipe) and I even learned how to make homemade pickles. 

As well as lettuce salads, I frequently make fruit salad, starting with watermelon and cantaloupe, and then adding whatever fresh fruit I find at the farmers’ market. As Molly said, good summer fruit doesn’t require any dressings or additions… it’s perfection all on its own. 

🥒🍓🍐

LUCY BURDETTE: Vicki already mentioned my very favorite salad, panzanella, so I won't do that recipe again. One that I've made over and over and never get tired of is spicy tomato dumpling salad. It's a meal on its own and can be customized with spinach or arugula or fresh mozzarella or avocado--lots of yummy choices. 

Kim, I'm so impressed and envious of your lettuce tower! is it inside or out and does it move around with the seasons? 

🍅🍆🍅

LESLIE BUDEWITZ: What a joy to see a big bowl of salad -- any kind -- in the fridge, ready and waiting, on a summer day! Like some of you, we grow our summer greens, berries, herbs, and a few other veggies ourselves, and shop the local farmstands regularly, so I haven't worried about that cyclops thing (Odyssey joke here!). But it's a pox upon the land, and we all need to keep that in mind when planning meals. I've got a couple of salad posts coming that I think you'll all enjoy, for Watermelon, Blueberry, and Feta Salad, and Couscous and Carrot Salad with Tahini Dressing, using pearl couscous. 

Summer is the perfect time for Tarragon Chicken Salad Croissants, for lunch, dinner, or a picnic. (Take the filling with you in a separate bowl to avoid the sog factor!) 

 

And this Chickpea Salad with Mint, Bell Pepper, and Cucumber is another fun one -- with the bonus that it will help you use up some of that extra mint you always have if you grow it! (Always. Trust me on this.) Add shrimp, chicken, or salmon and you've got most of a meal -- add a crusty roll and a glass of a crisp white wine or rose, et voila! 

Darci, I heard about that cherry vinegar on NPR! The show "We Built This," on small business, featured a Q&A between the owner, host, and a successful entrepreneur on expanding the market. It was fascinating, and the vinegar sounds terrific! Cherry orchards line the lake shore near our town, so my mind was buzzing, wondering who might do something similar here!

🍉🍋🍉 

LESLIE KARST:  After tomatoes, my favorite summer veg is green beans, in particular those skinny French beans (aka haricots verts)--so tender and tasty! And this green bean salad with feta and tomatoes is a marvelous and beautiful dish that highlights both summer beans and tomatoes. 

 

 

 

And with those colors, it works for Christmas, too! :)

☕🌿☕

CLEO COYLE: During the summer, this German Potato Salad with Hot Bacon Dressing makes a nice change from our typical picnic potato salad (cold cooked potatoes, mayo, a bit of yellow mustard, and chopped celery, which we also enjoy), but this German Potato Salad recipe has special roots. It was inspired my husband's late grandmother Ethel. Like Marc and I, the amateur sleuth in our long-running Coffeehouse Mystery series grew up in Western Pennsylvania, where immigrants from Germany, as well as Poland, Eastern Europe, Italy, Ireland, and other countries mixed the foods of their cultures into one delicious melting pot. They farmed the land, worked in the mills and mines, and shared their favorite dishes with friends and neighbors. That's where this one originated. Marc's grandmother made this tasty potato salad often for her loved ones. It brings back good memories for him (and me, as well). May you too cook with love and eat with joy! 

Cleo's German Potato Salad 
with Hot Bacon Dressing.

 

 

Readers, how about you?

Have you been making salads this summer? What’s your favorite go to summer salad? To be entered in our book giveaway, join our discussion by leaving a comment below. 

👇

Murder at the Campfire Cookout
by Darci Hannah 

Diet of Death by Ang Pompano 

Essentials of Murder by Kim Davis 

No Roast for the Weary by Cleo Coyle 

A Clue in the Crumbs by Lucy Burdette 

Murder at Cape Costumers by Maddie Day 

🔎 📚 🔍

Comments open through
Wed. August 5.

Winner will be contacted
via email, so be sure to leave 

your email address.

Easy Blueberry Cobbler #Recipe Peg Cochran/Margaret Loudon

 

This was the easiest cobbler recipe I have ever made!  It took minutes to put it together.  I love blueberries and they were on sale, but thanks to the cyclospora parasite outbreak, we've been warned against eating berries unless they've been cooked.  I had no choice but to turn them into something like a cobbler!  I used two pints of blueberries and next time I think I might use a bit less because this ended up with a lot of blueberries and not much cobbler.  It was still delicious however and the blueberries really shone.  I added the vanilla and cinnamon but they are optional although they really enhance the cobbler.  The result is very moist and disappeared so fast I never got to take a photo of a styled slice on a plate.  Original recipe is from Allrecipes.

½ cup butter

1 cup self-rising flour (or regular flour and 1 1/2 tsp. baking powder)

1 cup white sugar

1 cup milk

1 tsp. vanilla (optional)

1/2 tsp. cinnamon (optional) 

4 cups fresh blueberries

Place butter in a baking dish.  (I used an 8x8 inch pan.) Preheat oven to 350 degrees and place baking pan with butter in the oven while it preheats.  Remove pan when butter has melted. 

Mix flour, sugar and milk (and optional vanilla and cinnamon) in a bowl.  Pour over the melted butter.  Do not mix!

 

Scatter blueberries over the top.  Do not mix in!

 

Bake in the oven until a toothpick inserted in the center comes out clean, approximately one hour.

 

 

 

Sautéed Spinach and Chickpeas with Garlicky Yogurt #recipe from Molly MacRae

 

At my house, we love spinach, chickpeas, garlic, and yogurt so this dish is perfect for us. It’s also nutritious and easy to make. The trick of par-cooking the spinach in the microwave, then pressing it to get rid of excess liquid, keeps it from turning to mush in the skillet.

 

Sautéed Spinach and Chickpeas with Garlicky Yogurt

Adapted from The Complete Diabetes Cookbook by America’s Test Kitchen

 

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

 

Ingredients

1 cup plain Greek yogurt

2 tablespoons chopped fresh mint

5 garlic cloves (4 sliced thin, 1 minced)

18 ounces (18 cups) baby spinach

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon grated lemon zest

1/8 teaspoon red pepper flakes

2 (15-ounce) cans chickpeas, rinsed

1/2 cup oil-packed sun-dried tomatoes, sliced thin

Salt and pepper

 

Directions

In a small bowl, combine the yogurt, mint, and minced garlic. Cover and refrigerate until ready to serve.

Microwave the spinach and 1/4 cup water in a covered casserole dish or bowl until the spinach is wilted and reduced in volume by half, 3 to 4 minutes. Remove from the microwave and keep covered for 1 minute. 

Carefully transfer the spinach to a colander and, using the back of a rubber spatula, gently press the spinach to release excess liquid. Transfer the spinach to a cutting board and chop coarsely. Return the spinach to the colander and press again.

In a 12-inch skillet, heat 1 tablespoon of the oil over medium until shimmering. Add the sliced garlic and sauté, stirring constantly, until the garlic is light golden brown. Stir in the coriander, turmeric, lemon zest, and red pepper flakes and cook until fragrant, about 30 seconds. 

Stir in the chickpeas, tomatoes, and 2 tablespoons of water. Cook, stirring occasionally, until the water evaporates and the tomatoes are softened, 1 to 2 minutes.

Stir in the spinach and 1/4 teaspoon salt and cook until the spinach is uniformly wilted and glossy green, about 2 minutes. Transfer the spinach mixture to a serving bowl, drizzle with the remaining tablespoon of oil, and season with pepper to taste. Serve with the chilled yogurt sauce.

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

 

 

Available 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.