Hello Everyone,
I am writing this just before Thanksgiving. I hope everyone has a beautiful holiday. I live beside a cranberry bog in New England and always look forward to watching the magnificent harvest colors.
This newsletter is late because I have been doing the final edits on Murder at First Light, Book #4 of the Modern Midwife Mysteries, which will be released by Gemma Halliday Publishing on 1/7/25.
I think the artist did a beautiful cover. The mystery begins with Maeve rowing on Langford Bay and this captures the scene perfectly.
ANNOUNCEMENTS
I was thrilled to hear on 11/15 that, Murder on the Books, Book #3 of the Modern Midwife Mysteries, was named a Finalist in the 2024 IAN (Independent Author Network) Book of the Year Awards! The ebook of Murder on the Books is on sale for $0.99 until 12/2/24!
Murder on the Books also made it to the Long List of the Chanticleer Mystery & Mayhem Awards for Cozy and Not-so-Cozy Mystery Fiction. Stay tuned to see if it makes it to the Short List
JAPAN
I was very lucky to travel to Japan in October. Friendly people, amazing vistas, and a beautiful blend of old and new made for an unforgettable trip. The Itsukushima Shrine on the island of Miyajima in Hiroshima Bay is well known for its Torii, or floating gate.At high tide, the gate appears to be floating. Of course, I could not resist a photo. The caption reads, Thank you very much, Japan!.
RECIPE
I'm going to close with one of my favorite Thanksgiving recipes. I love to serve this as a first course. It's a traditional New England Lobster Bisque and is featured in Murder on the Widow's Walk.
Will's Lobster Bisque
2 tablespoons butter
1 tablespoon finely chopped onion
1 1/2 cups finely chopped cooked lobster (fresh or frozen)
2 tablespoons flour
2 tablesppons tomato paste
2 cups canned chicken stock
2 cups light cream
salt and cayenne pepper to taste
Put the butter and chopped onion into a pan and cook on low heat until the onion is golden. Add cooked lobster and stir on low heat for 5 minutes.
Stir in the flour and tomato paste until well blended.
Add the chicken stock and simmer for 25 minutes.
Add the light cream.
Heat but do not boil.
Salt and pepper to taste.
Serves 6.
Thanks for subscribing and reading. I'll be back soon with a Winter Newsletter.
Best,
Christine
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