It’s Thursday Cozy Mystery & a Recipe Day ! Read on….
Former Army brat Molly Owens is happily settling into her new life in the seaside town of Britton Bay—and into new her job as editor-in-chief of the local paper. But as tourists discover the desirable spot, the tide along the Oregon Coast is turning . . .
Britton Bay is buzzing with preparations for a wedding at the bed and breakfast where Molly rents a small carriage home. Molly is even helping out and plans to interview the rising star caterer—until the woman is found dead. And then the bride-to-be goes missing. To make matters worse, the venue is owned by Molly’s new boyfriend’s mother—and Molly was among the last people to see the victim alive. All of which makes solving the crime her top priority . . .
With the nuptials indefinitely on hold, Molly will have to sift through a sticky mix of suspects, including a rival caterer with a short fuse, a groom with an illicit secret, and a wedding party riddled with personal drama. And if she doesn’t discover the truth soon, Molly might be her own front-page news . . .
Net Galley Review :
In book 2 we are back in Britton Bay where Molly lives and works as the edits the local newspaper. When a dead body is found to close to home she knows something is going wrong at the wedding being held at the B&B. And time for her to uncover the real store . Another fun and amazing story that will keep you guessing : filled with great supporting character and of course Amy ,Sam and the people of Britton Bay. A great follow up to book 1 but differently can be read as a stand alone book.
I received a complimentary copy of this book from Kensington/Lyrical Underground through NetGalley. Any and all opinions expressed in the above review are entirely my own.
Today’s Recipe : Glazed Hazelnuts
Oregon grows 99 percent of the entire U.S. commercial crop of hazelnuts.
- 1/2 cup packed brown sugar
- 1 large egg white, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 12 ounces blanched or raw hazelnuts (about 3 cups)
Preheat oven to 250°F.
Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.