Strawberry Cream Pie with Chocolate Graham Cracker Crust

LUCY BURDETTE: Here in Connecticut, it's the thick of strawberry season--hopefully they are making an appearance where you live, too. These gems hardly bear a resemblance to the mealy specimens you can get year round in the supermarket. So I thought you might be in the mood for a special, though pretty easy, dessert.

Background: My series character, Hayley Snow's favorite restaurant in Key West (a real place, my favorite too) is called Seven Fish. Hayley visits and reviews Seven Fish in the opening chapter of the first book in the series, AN APPETITE FOR MURDER. After sampling the sautéed grouper sushi rolls, the yellowtail snapper in a light curry cream sauce, the grilled mahi-mahi with roasted potatoes, the meatloaf, and the banana chicken, Hayley and her dining partner can't stomach the idea of ordering dessert.

Frankly, I think it was a big mistake to miss their strawberry cream pie. I studied it last time I visited the restaurant. It seemed to be mostly whipped cream and berries, all layered into a chocolate graham cracker crust. Here’s my version--hope you enjoy it!

Ingredients for the crust:

1 package chocolate graham crackers, crushed to crumbs (about 1 and 1/4 cups)

4 Tbsp butter, melted

2 Tbsp sugar

Whir the crackers to fine crumbs--in your food processor is easiest. Stir in the sugar and melted butter and combine well. Press the crumb mixture into a pie pan (mine is 10 inches) and tap it firmly up the sides of the pan into a crust, using your fingers, the back of a spoon, or a water glass. Bake the crust for 15 minutes at 350 and let it cool.

Ingredients for the filling:

1 and 1/2 lb strawberries (I might not make this unless it's close to strawberry season)

2 cups whipping cream

4 oz cream cheese, softened

1 tsp vanilla

1/2 cup powdered sugar

Wash, hull, and slice the strawberries, and then set them aside. In one bowl, whip the cream cheese. In another, whip the cream and the vanilla until stiff. Add the sugar and whip that in. Gradually mix the cream cheese with the whipped cream until it's all nicely combined. (You may cut back on the sugar if you prefer the dessert even less sweet--and depending on how ripe your strawberries are.) 

In the chocolate crust, alternate two layers of strawberries with layers of whipped cream, ending with the third layer of strawberries, artistically arranged. Chill thoroughly. Serve and sit back to watch your guests swoon. Okay, maybe you aren't having guests for a while, so swoon while you eat it with your pandemic pals!

How are you treating yourselves these days?

On Book Clubs

LUCY BURDETTE: Though my hometown book club is on hiatus, we had a lot of wonderful discussions over the years. For a while, we decided that the hostess would choose the book and also provide dinner to other members. My turn came when we discussed Carlos Eire’s WAITING FOR SNOW IN HAVANA. I made an elaborate Cuban meal, including pork roast with black beans and baked bananas. Funny how I remember the details of the food better than the details of the book (although it was an excellent memoir.)
As a writer, I love book clubs even more, and I’ve had some fabulous visits with groups over the course of three cozy mystery series. Luckily for me, these often involved food. (Fudge pie anyone? Or how about the onerous task of judging molasses cookies?) The latest was a book group in Connecticut that was reading AN APPETITE FOR MURDER. The hostess created a Key West-themed meal, including decorations and Hemingway cocktails. Oh how I wished I’d been there in person, rather than by FaceTime! (You can read that whole story here.)  

But this book club photo has to take the cake—these girls are from northern Germany, so far north they are almost to Denmark, and their teacher sent me their questions about the book and I answered by email.

Over to you Reds. Do you belong to a book group or club? What’s your favorite book club story as a writer?

RHYS BOWEN: Unfortunately I don't have time to belong to a book club. I do belong to a hiking group and we find ourselves discussing books we've read as we hike--so I suppose it is an itinerant book club. I have led book club discussions at Book Passage bookstore. I've been a guest a many book clubs, lately more via Skype than in person, and I've

photo from Wikipedia

sent discussion questions to many more. I'm afraid I find being a guest in person rather awkward. Nobody can say what they really thought of the book with me sitting there, and I know from my experience as a facilitator at Book Passage that members are super critical. One session I led was on Edgar winners and my book club members didn't like any of them. Gleefully they pointed out flaws in Michael Connelly and Jan Burke etc. So I'm always thinking that they really hate my book and are just being polite.


 

My favorite book club memory? Would have to be the first book club for my first Constable Evans book, when I realized that ten people, sitting around me, had all read my book!

 




HALLIE EPHRON: I don't belong to a book club, either. I have barely time to read what I have to for my own work. 

I love going to book groups, or even Skyping. Better in person because there's always good food. A dear friend had me talk about "Night Night, Sleep Tight" to her book group - and she made food from the '60s when the book's set. Quiche! Pigs in a blanket! Just needed some Sara Lee cheesecake. It was lovely. Thanks, Nathalie!

 

HANK PHILLIPPI RYAN: I, sigh, belonged to a book club once. It took up a LOT of time, and I didn't really love it...except for one fabulous discussion we had about Bel Canto, which was unforgettable. (And shows you how long ago it was...)  I left the book club for two reasons: One, when my turn to pick the book came, I chose Edith Wharton's Custom of the Country, which I adore. NOBODY else liked it, and they proceeded to rip it to shreds.

And when I started writing PRIME TIME, so than I had NO more time.

I adore going to bookclubs, and I love it in person way more than Skype. It is SUCH a treat to be in a place where people have read my books, I so agree!  And yes, there is that element of knowing no one is going to criticize--but hey, what's so bad about that?  Nice and polite is good, right? Just, as they say, spell my name right.

Oh, sorry, one more thing. I always learn something at book clubs. For instance: One woman talked about how I have different characters leading different scenes. I said yes, it's multiple point of view. 

She had NEVER heard that phrase, nor did she understand it. When I explained it, I absolutely saw the light dawn in her eyes.
"You should teach people about that," she said.
But from then on, I realized that people do not see the world in the same way we do. And that is such an important thing for a writer to remember.

JULIA SPENCER-FLEMING: No book club for me, either, although I volunteer at our small local library, and the spontaneous conversations about reading are wonderful (and informative!) I do enjoy speaking to book clubs  especially since Skype has made it so easy to do from home. I recently chatted with my mother's book club in upstate New York, and had a great time. (Although talk about not wanting to say anything bad...imagine if you have both the author AND her mother listening!)

Best book club experience was early on, when I went in person to the book club hosted by one of the teachers at Ross's school. Book club was also Fancy Desserts and Wine Club, and we all had a wonderful, caloric time. After the discussion had ended, one of the members said to me, "That was terrific! It's the first time we ever actually talked about the book!"

LUCY: How about you Red readers--do you belong to a book club?

THINGS OUR CHARACTERS TEACH US

**BREAKING NEWS!! HOORAY for Susan Elia MacNeal who hit the New York Times trade paperback bestseller list at #7 with MRS. ROOSEVELT'S CONFIDANTE! CONGRATULATIONS SUSAN! 

Now, on to our blog for today...



LUCY BURDETTE: I know I shouldn’t read reviews, but I can’t help it. One thing that has stood out scanning these is the descriptor most often used for Hayley Snow (after dizzy in the debut book): loyal. Sure, loyal to the point of foolhardiness, but loyal all the same. She goes to extended lengths to support her pals and her family members and nose around looking for alternate answers if someone she loves is accused of something bad. It makes sense for the protagonist in a cozy mystery to have this quality, as she needs a reason to investigate a crime that would otherwise be none of her business. But I do love it when a reader says she wishes she had a friend like Hayley, someone who would step up and vouch for a friend in trouble. I aspire to be that kind of friend.

Reds, what has one of your characters taught you? 

HALLIE EPHRON: Two characters in THERE WAS AN OLD WOMAN showed me how two women, one 92 years old and another 30-something, can develop a real friendship despite (or perhaps because of) the fact that they're not related. I've read too many books in which old woman are reduced to caricature or helpless victim and Mina is definitely neither. I hope I turn out to be as feisty and tenacious as she, and I hope, even in my final years, I continue to have friends decades younger than me. 


LUCY BURDETTE: That’s so funny Hallie, because Hayley has an older woman (Miss Gloria) with whom she’s become friends and roommates. Readers love her. And they love the relationship between the two women.

JULIA SPENCER-FLEMING: That's a wonderful sentiment, Hallie. I've noticed that the older people at my church who seem the most vital are the ones who are involved with and have friends of all ages. If it doesn't keep you young, it at least keeps you up to date with slang!

I think Clare Fergusson has given me a negative example. One of her most enduring traits is her impulsivity. She leaps into political positions. people's problems, volunteer jobs and crime scenes without stopping to ask herself, "Is this a good idea?" It's a terrific trait for an amateur sleuth - after all, she has to be drawn into investigations somehow - but in real life, it can lead to moments such as arriving in a romantic beach town and discovering there are no rooms to be had. And you forgot sun screen. And your bathing suit.

I used to be very impulsive myself, but as the years go by (faster for me than for Clare) I've learned the joys of pre-planning, scheduling, and buying tickets well ahead of time. Not to mention making reservations. Part of it is parenthood - it will be interesting to see, going forward, if Clare begins to stop and, as Russ says, "Measure twice and cut once," now they have a child.

RHYS BOWEN: I think both my main characters share my strong sense of justice although they are braver than me, more impulsive than me. Molly Murphy is most often described as feisty. Lady Georgie as delightful. So I wouldn't mind being both those things, Especially Molly, taking on assignments in an era when women were supposed to be helpless and stay home, when she was hampered by skirts and petticoats and yet kept  up with men in a man's world. She should remind me that nothing is impossible if you put your mind to it. And Georgie? That it doesn't hurt to have royal connections. 

HANK PHILLIPPI RYAN: True, Rhys! But commoner Jane Ryland is--more confident than I am. She talks back to power, stands her ground.  Isn't afraid to do the right thing--often to her employment peril! I got an email the other day from a worried reader, asking me to make sure Jane stopped quitting, or getting fired over her ethics. She was worried Jane's unemployment benefits would run out!

When I was Jane's age, I put off having children and family because I was focused on my career. Though I have ZERO regrets, Jane, now in the same situation,  is showing me, again, what a very tough call that can be.

  Jane's often described as determined and honorable, and I get that a lot, too. But we're different in that Jane doesn't feel she has to please everyone all the time. I sometimes ask myself--Do I really need to say yes again? Or can I stand my ground and say no? I think-what would Jane do? And then I burst out laughing.


SUSAN ELIA MACNEAL: Wow, this is a tough question. I feel I've learned a lot from Winston Churchill — not that he's perfect, or even close to it — but his sense of honor, duty, justice, and doing the right thing are inspiring. (We won't discuss Churchill and India here, ahem.) 

I also love Churchill's sense of humor. And his perseverance. His love of language. His tenacity. And his willingness to speak out when it's not popular and it seems as though no one is listening. I'm continuing to learn from him (and also his mistakes) as I write the Maggie Hope series.

DEBORAH CROMBIE: So interesting, Lucy. What I'm reading in the others' responses, and what I'm thinking about, is that we seem

to write characters that we aspire to be. When I was writing A FINER END, an older woman named Erika Rosenthal popped up, one of those convenient secondaries who come along to move things forward for our primary characters. But Erika had her own story to tell, and later her own book, WHERE MEMORIES LIE. She survived leaving her country and losing her family during WWII, she lost her husband and then the love of her life, and yet she made a good life for herself in London, her adopted home. I love that she's developed a deep friendship with much younger Gemma, and especially that she continues to encourage and inspire Duncan's son Kit, who has also suffered great loss. I'd like to thing I'd be half as brave and compassionate as Erika.

Red readers, can you think of a character who's taught you something important or even become a role model? 

Key Lime Parfaits #recipe @LucyBurdette

LUCY BURDETTE: People look at me with suspicion if I show up somewhere with a key lime dessert (and that's with some good reason--I did off someone with a key lime pie in AN APPETITE FOR MURDER). But there's no reason you shouldn't have this delicious recipe, perfect for a summer party. They will never suspect a thing...

Beep! Beep! Beep! There's a calorie alert associated with this recipe. You should not go in with the idea (as I did) that a Key Lime Parfait would be a light dessert because  of the citrus...

With that warning out of the way, here's the story behind the recipe. The fifth Key West mystery (DEATH WITH ALL THE TRIMMINGS) features a New York chef who's just opened a restaurant in Key West. She wants her new menu to reflect some of the tastes and history of the island, and this key lime parfait is one of the desserts she offers. So of course I had to try making one, and this is the result.

Key limes are smaller than regular limes--and here I have to tell the truth--kind of a pain to juice. John helped me and it took all the limes in a pound bag to end up with 1/2 cup of juice. (Next time, I might try the recipe with regular limes.)




INGREDIENTS

5 whole graham crackers, crushed, to make about one cup
2 tablespoons melted butter
1 tablespoon brown sugar

1 14 oz can sweetened condensed milk
1/2 cup key lime juice

key lime zest
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla 

Preheat oven to 350. Crush the graham crackers. (Easy way--place the graham crackers in a ziplock bag, seal the bag, and roll them to crumbs with a rolling pin.) 

Mix the crumbs with the melted butter and brown sugar. Spread this on a foil-covered baking sheet and bake for ten minutes or until golden. Let this cool, then break into crumbs again.

Meanwhile, whip the cream with the powdered sugar and vanilla. (I used my food processor, which was a snap.) Set half of this aside for the topping.


Mix the condensed milk with the lime juice. The citrus will cause the milk to thicken. Gently stir in one cup of whipped cream. 







 
Now comes the fun part, in which you layer the parts you've prepared. I chose wine snifters--next time I would try something taller and thinner, as these servings were BIG.

Layer in some of the baked crumbs, then some of the key lime mixture, and repeat. When you have distributed all the ingredients, top with dollops of whipped cream and sprinkle with more crumbs and some zested lime if you want a stronger flavor.

And then lean back and enjoy the compliments! 

And the winner of Patricia Skalka's books DEATH AT GILLS ROCK and DEATH STALKS DOOR COUNTY is Margaret Turkevich. Please send your mailing address to hallie "at" hallieephron dot com. Congratulations! And come back tomorrow for another wonderful giveaway from Mary Kennedy!

What We're Writing: @LucyBurdette #FATALRESERVATIONS #giveaway

 Breaking news: The winner of Fatal Reservations is Beth Kanell!

LUCY BURDETTE: with Fatal Reservations launching in less than two weeks, it’s hard to think about anything else. Never mind write about anything else! So if you'll indulge me, I'm going to talk about one of my favorite characters in the Key West series.

In Fatal Reservations, my recurring character, Lorenzo the tarot card reader, is accused of murder when one of the other street performers from the Mallory Square sunset celebration is found dead.

Lorenzo has been a character since the debut of the Key West series with AN APPETITE FOR MURDER. While writing that first book, I’d seen a tarot card reader on Mallory Square, and knew he belonged in the story. I imagined my protagonist Hayley Snow taking her mother’s lead, preferring a reading to a psychotherapy session. I had no idea how important Lorenzo would become. And how he’d also become a friend, and a muse. In honor of the real Lorenzo, and the Lorenzo in FATAL RESERVATIONS, I will take you on a short tour of how his role has changed…

AN APPETITE FOR MURDER: At this point in time, neither Hayley nor I really knew Lorenzo...

this is the first time I talked with Lorenzo

After leaving the bar, I drove my scooter the length of Whitehead Street toward Mallory Square to see if Lorenzo was working. Every night at sunset, except in the very worst weather, street performers marked off sections of the pier and set up shop to entertain tourists and part them from a few of their dollars. Along with the zaniness of Duval Street, the spectacle of the sun setting over Mallory Square tended to stick in the minds of visitors more than anything about Key West.

Lorenzo has been working the square for almost twenty years, wearing a star-studded turban, a deep blue cloak with a matching blue stone glued to his forehead, and a mustache waxed into loops. Sounded hokey, but even I felt more confident having my cards read by a guy who took the time to look and act professional.

DEATH IN FOUR COURSES: Hayley's mother, Janet, was the person who got her hooked on having her cards read. Here Hayley has taken her mom to meet Lorenzo.

Lorenzo turned over my three cards: the devil, the tower, reversed,  and the emperor.

I groaned. “I knew I should have skipped this today.”

Mom patted my leg, a worried frown playing on her lips. “It’s only cards.”

But I’d seen how happy she looked when Lorenzo turned over the two of cups and explained that true love lay in her future. She believed completely in this stuff. Two new customers, middle-aged women wearing tropical sundresses and heavy tans, approached Lorenzo’s table and peered over my shoulder.

“Oh my gosh, she’s got the tower,” said one to the other, and then they backed away.

It made no sense to let myself react so strongly to a couple of colored cardboard cards, but the last time Lorenzo had turned up the tower, I’d nearly been killed by a crazy woman.

By the time TOPPED CHEF, the third book, came along, I had had lunch with the real Lorenzo, and so Hayley and Miss Gloria did the same:

“But where’s your eye makeup? And your turban?” asked Miss Gloria. “Hayley and her mom described you but you look nothing like what I imagined.”

Lorenzo's style evolution

He touched both hands to his dark hair, looking sad. “Oh, I loved that turban. I felt like Lana Turner when I wore it. But all dressed up like that, I was being treated like a tourist attraction. People kept coming up and snapping photographs while I was reading my customers’ cards. They didn’t take me seriously—treated me like a fool. And it was so intrusive for the people waiting to hear what I had to say.” He sighed dramatically. “There’s a mass level of consciousness—or should I say unconsciousness—that turban tapped into, so I had to give it up.”

MURDER WITH GANACHE:  Now I had begun to feel I couldn't quite write a book, without talking to Lorenzo. Hayley was feeling the same way about Lorenzo and her life...

at Mallory Square

Anxious to get a tarot card reading from Lorenzo, I pushed through throngs of tourists enjoying the Mallory Square party. The last few days had left me feeling sad and unsettled--I hoped he could shed some positive light on the future. In the distance, the Disney Magic cruise ship had swung around and started to chug through the channel, on to its next stop in the cycle of manufactured fun.

Lorenzo had set up his table about ten yards from the water, looking distinguished in sunglasses and a jacket shot through with gold threads. Three middle-aged women were stacked up only feet from his table, fidgeting and trying not to stare at his current customer as they waited for their readings.

DEATH WITH ALL THE TRIMMINGS: Hayley and Lorenzo have become friends...

Ten minutes later, Lorenzo took the seat beside me, carrying a cup of tea and a slice of pie. His dark hair curled like mine in the humidity, and he wore Harry Potter–style round glasses and red clogs. I felt instantly calmer in his presence.

“I was hoping you weren’t on a diet,” I said, pointing at his plate.

“The cards say, ‘Never pass up key lime pie,’” he told me as he swallowed the first creamy bite.

And finally, comes FATAL RESERVATIONS. In this book, Lorenzo is at the center of the mystery, when he's accused of murdering one of the other street performers. In real life, of course, no such thing has gone on. I can only say he's been such a good sport!

Lorenzo with Tonka

Lorenzo nodded, adjusted his collar, and came forward. By dress alone, he stood out from most everyone in attendance: long-sleeved white dress shirt, high-waisted black pants, black tie, tortoiseshell glasses—even his wavy hair had been smoothed into a neat ponytail. All very proper and distinguished. But his face shone in the spotlight and large damp circles spread from his underarms to the body of his shirt. He looked very hot. And rattled.

FATAL RESERVATIONS will hit bookshelves on July 7. But you can order it now, wherever books are sold, including...

Indiebound

Amazon

Barnes and Noble

And I’ll be giving a signed copy away today because I’m too excited to wait! Leave your email address to be entered in the drawing...

A Little Woo-Woo?

 LUCY BURDETTE: Do you like a little paranormal accent in your books, or are your tastes strictly reality-based? 

I thought I was a no-nonsense reality writer until my tarot card reader showed up in AN APPETITE FOR MURDER. Then Hayley Snow revealed that she’d rather have her cards read than spill her secrets to a shrink. Now she insists that I work him into all the Key West books, at least a cameo. 

In the February 2014 release, MURDER WITH GANACHE, she tried to get a reading from Lorenzo, but he was too busy. So she ended up dropping in at a psychic fair fundraiser at the Bottlecap Lounge. And where she goes, I generally go first...

And it was great fun to read the Ouija board seance scenes in Rhys’s new HEIRS AND GRACES. Tension was upped, clues appeared, and it all fit nicely into the story and  revealed more about the characters. 

What about you Red writers and readers? Do you like a dash of woo-woo in your books? A touch of magic in the writing? 

 

And just for fun, here are two links that will help you see into your future, a magic eight ball and a three card Tarot reading. 

And don't forget, one lucky commenter will receive an ARC for Julia Spencer-Fleming's November release, THROUGH THE EVIL DAYS!

And also don't forget, this is the last day to get a free download of Rosemary Harris's THE BITCHES OF BROOKLYN! Click here.

Key Lime pie a la David L. Sloan

LUCY BURDETTE: I know I've bombarded you with Key West things this week, but it's hard to resist when the place is so full of interesting people! 

As many of you already know, I have a particular fondness for Key lime pie, as it became the murder weapon in the first food critic mystery, AN APPETITE FOR MURDER. Naturally Hayley Snow is suspected when the victim turns out to be her ex-boyfriend's new squeeze. 

“Are the cops looking at any other suspects?” I asked.

“Not that they’ve mentioned. You are in the unfortunate position of having a decent motive and no alibi. And you’re a cook with more than a passing knowledge of key lime pie.” 

So what do we do now?” I asked. “I swear I never touched the girl. Or fed her any poison. I’ve never even made a key lime pie. To be honest, I’m totally freaked out by the idea of meringue.” 

So you can understand that when the Key West Citizen publicized a booksigning last week for THE ULTIMATE KEY LIME PIE COOKBOOK, we had to go meet David Sloan and buy a couple of signed books. I told him about our JRW blog and how we love food and recipes and he was happy to share a pie from the cookbook. He offers hundreds of options for combinations of crusts, fillings, sauces, and toppings, but I've chosen a traditional crust with a classic filling.

TRADITIONAL GRAHAM CRACKER CRUST

1 and 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Combine the crumbs and sugar in a medium bowl. Stir in the butter until crumbs are coated. Press evenly into a nine-inch pie pan. Refrigerate at least 30 minutes before filling.

CLASSIC KEY LIME FILLING

1 14-oz can sweetened condensed milk
4 egg yolks
1/2 cup Key lime juice

Preheat the oven to 350. combine eggs and milk and mix well. Slowly mix in the Key lime juice. Pour mixture into the prepared crust. Bake at 350 for 8 to 10 minutes. Cool, then chill until firm.

Serve topped with whipped cream or meringue and enjoy your little taste of Key West!


 

  

Dinner Party Disasters

LUCY BURDETTE: This topic came to mind after a dinner I made over the weekend. Luckily, it was only John and me, no guests. Sometimes I get a little bored with my rotation of meals, and so leaf through cookbooks or food blogs for something new. This particular recipe came from an app I'd downloaded onto my iPhone. The app gave a list of ingredients, then instructions, all nicely illustrated. So at the grocery store, I bought the ingredients for two new dishes. The linguine with spinach, garlic, pinenuts, and Key West pink shrimp was delightful. The next night, I tried the Thai stir-fry with chicken, carrots, broccoli and peanuts. Only at the last minute, I realized I'd misread the recipe and used rice VINEGAR instead of rice wine. Too late to turn back, so I added some sugar, hoping for a sweet and sour effect. It looked gorgeous and we choked it down, but that's about all I could say for it. And that got me thinking about dinner disasters in general.

The most astonishing dinner party disaster I've witnessed did not take place in my kitchen. This was some years ago at a dear friend's house and we had partaken of an extended happy hour before dinner was to be served. We moved into the kitchen to help out. She pulled the main dish out of the oven--chicken nestled into a creamy sauce--then bobbled the pan so it flipped over onto the floor in agonizing slow motion. Sauce and chicken splashed everywhere--her husband's face looked like a thundercloud. After a pause, she began to laugh: "You won't believe it, but I just washed the floor this afternoon!" Then she scraped the food back into the dish and served it to us. And without a word, we ate it. We still laugh about it.

How about you Reds, any dinner party disasters you're willing to share?

ROSEMARY HARRIS: It was a pumpkin pie. I brought it to a friend's house for Thanksgiving dinner. I don't know what I was thinking - maybe the pie plate I wanted to use wasn't the size specified in the recipe and I tried to tinker with the measurements. I looked beautiful but when they cut into it, it was like soup. So embarrassed. People were so polite, they actually tried to eat it.

HALLIE EPHRON: Lucy, your story reminds me of the time a duck I'd roasted slid off the platter on the way to the table. I confess I yanked it by it's little drumstick, threw it into the sink, wiped it down (carpet fibers), stuck it back on the platter, slapped a little a l'orange sauce on it, and brought it out. Isn't it Julia Child who said something like, "Remember, if you're alone in the kitchen, who is going to see you?"

Then there was the time Jan Brogan was complimenting my arroz con pollo -- how did I get the rice so crunchy? (My secret: it was undercooked.)

RHYS BOWEN: In my early days of marriage we entertained a lot and I'd try new recipes on a whim, (without trying them on my husband first). The turban of sole looked amazing and I was going to impress John's business clients. I lined a bundt pan with filets of sole, then filled it with a mixture of rice, shrimp, rich seafood sauce. It was supposed to turn out easily as a lovely firm ring. I went to turn it out and thwarp--it splatted onto the platter, a goopy disgusting looking pink mess. I did the only thing I could--made a quick sherry based sauce, added parsley and then poured it over individual servings, thus hiding them. John hoped I'd learn my lesson about not trying things out first, but I never have.

HANK PHILLIPPI RYAN: Oh, you know the other famous Julia Child quote--when she dropped the Thanksgiving turkey! She laughed and scooped it up and said--no problem, I'll just take this into the kitchen and bring out the OTHER turkey!

My worst one (that I allow myself to remember) was also at Thanksgiving..I had so many side dishes, and I was so proud of myself for juggling the ovens and microwaves and everything was finished at the same time..EXCEPT the turkey!! What the HECK was taking it so long? I've cooked a million turkeys, and they always work, and WHY WHY WHY when I had special guests was this the ONE time that it seemed to take forever?

We all ate appetizers, FOREVER, and I kept the sides warm, but I was BAFFLED.
It was FINALLY done, and fine, but about an hour after I planned.
Later? I discovered I had not removed the giblet and yucky stuff package. Sigh. So silly. Lesson learned.

JAN BROGAN: Perhaps I am blocking memories. but I can only remember one incident, and it wasn't really a disaster because we had good friends over for dinner, and with good friends, there isn't a lot of embarrassment. But Sheila and Jay were coming for dinner, and for some reason Sheila inspired my decision to make scallops. Some sort of connection in my head between Sheila and scallops. Maybe because as couples we sailed a lot together and we had so many seafood dinners?

WRONG.

The scallops were delicious - But the reason I'd thought of scallops was because Sheila was allergic to them. Being extremely resourceful. Sheila got up from the table, rustled through my refrigerator and found the chicken I'd made from the night before and sat down with a full plate. That's what you call a GOOD FRIEND.

JULIA SPENCER-FLEMING: Oh, Jan, that is a good friend. Dinner disasters... usually, I stick with the tried and true (and not too challenging) exactly in order not to screw the meal up. There was the Christmas dinner (fortunately just family) when Ross and I decided to serve Bison as the main course. Don't ask me what we we thinking. We had been on an "exotic meat" kick since our safari in Africa that summer. We bought a lovely cut from a local organic rancher and, since we'd never tackled it before, followed the directions to a T. It seemed to call for a lot of liquid, and it had to be cooked in a covered dish for hours... well, when the time came for the grand unveiling of the centerpiece of our Christmas Feast, we had--pot roast. Falling apart, gravy-laden pot roast. It was delicious, thank heavens, but it definitely lacked that visual ooomph one wants for a fancy meal.

My other story dates back, back, back to the dawn of my culinary experiments, when I moved into an off-campus apartment in Ithaca. I had invited a bunch of friends over for dinner, and had to come up with something other than hot dogs (which was all I knew how to cook at the time.) My mother, the font of all cooking wisdom, suggested Spaghetti Bolognese with salad and store-bought Italian bread. Perfect! I browned several pounds of ground beef, drained it, threw it into canned sauce, and with the addition of a cheap jug wine, had a jolly and well-received party.

Afterwards, I started to clean up. The sink started filling with water. And filling. And filling.

That three pounds of fatty ground beef? Drained straight into the sink. The congealed fat set like concrete. Had to call a plumber to open the pipe again.

DEBORAH CROMBIE: I love the Julia Child's story--it's one of my favorites. Unfortunately, on most days, anything that falls on the kitchen floor in my house is covered in dog hair. I solemnly promise that if any of you ever come to dinner at my house, I won't bring out the OTHER turkey:-)

And, Julia, maybe your mother should have reminded you why our mothers and grandmothers kept grease cans by the side of the stove...

My mother always told me not to try new things on guests, so of course I've always done exactly the opposite. My argument being, "When else would I try them?" I can't remember any major disasters, but that may just be because it's been so long since I've given a dinner party....

And now I'm going to go sweep and mop my kitchen floor.

LUCY: Tell us your disasters Reds! Best story wins an autographed copy of AN APPETITE FOR MURDER--Hayley never has dinner party trauma....

Wrapping Up with Key Lime Pie

LUCY BURDETTE: We're going to wrap up this week with a taste of Key West, beginning naturally, with a recipe for Key Lime pie. This one was adapted from AllRecipes--and it's pretty standard to the breed.

KEY LIME PIE

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) graham cracker crust
(I use the recipe in the Joy of Cooking--it's as simple as whirling graham crackers in the food processor, then adding some sugar and melted butter and pressing it into the pan.)

Directions for filling and baking:

Preheat oven to 375 degrees F
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with sweetened whipped cream and garnish with lime slices. Or you can make a meringue as topping, but neither my character Hayley nor I have had the nerve to try that!

And by the way, the photo to the right is the actual KLP dessert served by Louie's Backyard, a well-known restaurant in KW.

Now, while your pie is in the oven, you have time to make a cup of coffee and watch Dominique the cat man and his flying house cats.

http://youtu.be/nyKxbua9miM

And finally, while there have been giveaways of AN APPETITE FOR MURDER on various blogs this week, we haven't done one here. So all commenters today will be entered into a drawing for a signed copy. Good luck!

The Debut: An Appetite for Murder!

HANK PHILLIPPI RYAN: Champagne for everyone! Yes, we know, it’s too early in the day..but then again it’s never too early to celebrate. All the Reds are applauding, cheering, jumping up and down—because our dear Red Lucy has a new book—AN APPETITE FOR MURDER, a Key West food critic mystery--and it’s out today! Can’t wait one more second to have it in your hot little hands? Click here!


And in honor of a An Appetite for Murder, here at Jungle Red we’re also having all kinds of Key West delicacies: conch chowder and fritters and flying fish and margaritas and plantains and sea bass a l’orange (is there such a thing?) and deserts, oh the desserts—frothy chocolate mousse with raspberries, and blood orange soufflé, and of course,….Key Lime Pie! With extra whipped cream, and shaved chocolate, and …



But do let us say—even though our mouths are full--how completely thrilled we are. Lucy (some people call her Roberta, but not where the Key West series is concerned!) is poised to make a huge splash in mystery world with her new series..and you read it here, first!



It’s all about ..well, let Lucy tell it.



First question, Key West! HOW did you pick that? And give us the scoop on this new series.

LUCY BURDETTE: Thank you for all the kind words Hank! My sweet husband and I visited Key West about five years ago and fell in love. The town has so many layers, reaching from the richest of the rich at one end to a significant homeless population on the other. There are folks who were born and raised on the island and lots of others who come to party or who come because they don't quite fit into a traditional lifestyle but find they feel comfortable here. There's a thriving artistic scene, great food, and a fabulous literary history. So when thinking about pitching a new series, Key West was a natural!

The series follows aspiring food critic Hayley Snow, a transplant from New Jersey who's invited to town by a man she barely knows. By the time that relationship sours, Hayley's fallen in love with the island--she'll do anything to stay. Would that include murder? The cops, of course, believe it might.


HANK: Hayley Snow (I love the name..) is a brand new person for you. You've created golfer Cassie Burdette, and psychologist Rebecca Butterman..what's it like to create a compete new person? Kind of fascinating, really, huh? Here's someone who did not exist, not at all, until you brought her to life. I always think about that, with all my characters. Anyway! What is it about Hayley that makes her unique?

LUCY: Great question Hank....but it makes me wonder, maybe these characters
did exist, we just have to carve the excess words away--chip away whatever doesn't fit, like a sculptor works with marble?

HANK: Ah. That's kind of ...cosmic. And when we need them, we just have to figure out where to look? I'll have to think about that. (And it's interesting, too that some characters seem to ping into existence, as if they were just waiting to be found. Others have to be coaxed out. Anyway! Hayley.

LUCY: Yes, Hayley. She arrives in Key West because a man invites her. She barely knows him when she moves to the island, so not a big surprise when the relationship blows up. But then what's a girl to do--return to her mom's guest room in New Jersey? In November? No way! She has to figure out a way to make a new life here on this island--and it has to do with her passion, food.

Working with this new person is so interesting because it's not only Hayley that I have to develop, it's all her friends and neighbors and nemesises (nemesi?) as well. I didn't really have the time to work out all the biographies in advance (and if I'm being perfectly honest, I'd tell you that I wouldn't do that even if I HAD all the time in the world!), so I'm constantly being surprised at how these people evolve.

HANK: Oh, I'm with you. Sometimes I sit at my computer and smile at the magic. Other times..well, other times I could use some PIE! Okay, now, if we're true to your new series, we should have a recipe here.

LUCY: I'm going to cheat a little and give you a link to Emeril Lagasse's Key Lime Pie. You're going to need a piece of Key Lime Pie when you're finished with AN APPETITE FOR MURDER because it's central to the story. I would mail a pie to each of you, but they simply won't hold up well in transit!


HANK: Are you a great cook? The book is so infused with cooking-not just
recipes, but genuinely thoughtful and educated references to the joy of food and eating -how did you get ready for that? Has it changed your life? Next time we go out to dinner-or next time I have you guys over!--should I be afraid?

LUCY: Oh no, please don't be afraid! I'm really an expert eater but not an
intimidating cook. And I'm not big on eating weird stuff--I nix anything with tentacles, for example. Plus entrails and offal and eyes.

HANK: Again, I'm with you. Liver, okay. Snails, yes caviar, yes...but I'm ever wary of calamari when I get the parts with the suckers and tentacles. Oooh. Probably easier (if it ever can be easy...) to write about than actually do..

LUCY: I don't think I'd enjoy being a food critic in real life--have you noticed how often the New York Times food critic position turns over? Looking at that and reading about a critic's life, it seems as though food criticism could eventually ruin the pleasure of eating. And let's face it, when I go to a restaurant I want to order what I want to order, not what I think someone else might want to try.

But I've had so much fun reading about food to get into Hayley's mindset--foodie memoirs, food blogs, fiction chockablock with food, and always, always recipes. Some of my friends are genuine gourmet cooks (Hallie's one of them) so I study how they cook and think about food. However, all the recipes in the book come from me.

HANK: SO, finally, do you look at the world differently now? Has this book changed your life?

LUCY: Don't you think every book changes your life? It's like you've made a whole new set of friends and been somewhere completely new…now I feel like a foodie in paradise!


HANK: Hungry for more? Here’s just a nibble to tempt you..from Chapter 1.



“A hot dog or a truffle. Good is good.” James Beard

Lots of people think they’d love to eat for a living. Me? I’d kill for it.

Which makes sense, coming from my family. FTD told my mother to say it with flowers, but she said it with food. Lost a pet? Your job? Your mind? Life always felt better with a serving of Mom’s braised short ribs or red velvet cake in your belly. In my family, we ate when happy or sad but especially, we ate when we were worried.

The brand new Key Zest magazine in Key West, Florida announced a month ago that they were hiring a food critic for their style section. Since my idea of heaven was eating at restaurants and talking about food, I’d do whatever it took to land the job. Whatever. But three review samples and a paragraph on my proposed style as their new food critic were due on Monday. Six days and counting. So far I had produced nothing. The big goose egg. Call me Hayley Catherine “Procrastination” Snow.

(Read more here.)

HANK: So, dear Reds—let’s talk food today! Did you have anything delicious over the holidays? Any new year’s food traditions? Have you ever actually tried a recipe from a mystery book? And Yay, Lucy!

LUCY: And ps, Hank, I have tried recipes from mysteries--I still remember Diane Mott Davidson's manicotti. And don't they always sound so good???