Thursday * Cozy Mystery and a Recipe

Thursday * Cozy Mystery and a Recipe

Thursday is a Cozy Mystery and a Recipe time : and this one is a tasty read: 

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Pre Order Link 3/19

Angie Turner’s restaurant, The County Seat, is conveniently located near a first-class farmers market—so her menu is full of fresh ingredients. But a visiting culinary professor has just had a taste of something very unhealthy . . .

Angie first meets Daniel Monet at a local mission, where she and her chef-in-training, Hope, are serving barbeque chicken poutine to the homeless. Monet is one of Hope’s teachers—but Angie’s boyfriend knows him from his youthful days in England. But soon, the bon vivant is no longer vivant. When Monet is found dead, with Hope’s prints on the wine glass next to him, it will be Angie who has to sauce out the real killer . . .

Praise for Lynn Cahoon’s Tourist Trap Mysteries

“Murder, dirty politics, pirate lore, and a hot police detective: Guidebook to Murder has it all! A cozy lover’s dream come true.”
—Susan McBride, author of The Debutante Dropout Mysteries
 
“Lynn Cahoon has created an absorbing, good fun mystery in Mission to Murder.”
Fresh Fiction

 

 

** Early Net Galley Review : Book 3 brings us back to the Country Seat a restaurant in rural Idaho. Where helping the homeless turns into murder. And instead of planning a menu  she getting Hope out of a murder charge. With a wonderful cast of characters both human and four legged this 3rd book is a fun and full pf great food. If you love the whole farm to table restaurant movement – this book is a must read….  Lisa 

 

** Thursday : Recipe 

 

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 Twice baked Potatoes 

  • 4 baking potatoes
  • 1 pint sour cream
  • 1/2 C milk
  • 1 C shredded cheese
  • 3 slices crisp bacon /crumbled
  • 8 green onion  /diced fine
  • salt and pepper
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

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