We 're happy to welcome CONNIE LAUX, who writes under
1) MIRANDA BLISS (the Cooking Class Mysteries featuring Annie Capshaw)
2) CASEY DANIELS (the PEPPER MARTIN series)
3) CONNIE LANE and CONSTANCE LAUX (historical and contemporary romance)
4) R. L. STINE (children's book and YA horror)
5) ZOE DANIELS (YA horror).
Thanks to "all of you" for joining us!
Greetings, blog readers!
The subject is food, and I’ll share a secret with you, Casey isn’t much of a cook. That’s why she’s asked me to guest blog for her today. My name is Miranda Bliss and I’m the author of the Cooking Class mysteries from Berkley. Book #1 in the series (“Cooking Up Murder”) was published last year and this June, it was followed by “Murder on the Menu.” In December, “Dead Men Don’t Get the Munchies” will hit the shelves.
Considering my books, it’s no wonder Casey assumed that I’m a pretty good cook. Little does she know that I have less in common with Julia Child than I do with Annie Capshaw, the heroine of my series.
You see, Annie might be a pretty good detective, but she’s the worst cook in the world! But don’t get me wrong, I’m a total failure in the kitchen. I don’t burn water like Annie does. I don’t catch kitchens on fire, either. Then again, unlike Annie, I’ve never had to deal with nasty poisoners, arms smugglers, or members of the Washington DC elite who have mayhem on their minds.
And I do have some very handy culinary skills.
I know where the phone is so I can call for take-away.
I know where the freezer is (after all, that’s where the pizzas and the microwave-‘em dinners live).
I know which cupboard contains the peanut butter and where to find the jelly (top right refrigerator shelf, behind the little white paper container of last night’s leftover Chinese).
Even so, there are some really good recipes in my books, 10 in each book, in fact. The one I’ve included here is one of Annie’s favorites from “Cooking Up Murder.” I think you’ll enjoy it because–
Oh, wait! My doorbell just rang and I’ve got to run. Dinner is here.
Annie and Eve’s Indulgence
Serves . . . how much can you eat?
1 large chocolate bar
1 jar chunky peanut butter
1 large spoon
You know what to do!
7 comments:
Finally, a recipe that even I can handle!
Greetings, Miranda, and welcome! And Connie and Casey, etc. Sounds as if both Annie and you cook the way I generally do these days. I'm happier to do it your way instead of Annie's. I think I'll stick with just the chocolate bar, though--make it dark chocolate!
--Linda
Wish I could say I never had to cook, but we just had 20 people leave here. The bi-monthly meeting of our Airedale club, and the first time we've hosted. Served a great rueben dip--yum! And a cream cheese/raspberry thing that was to-die-for. Plus grilled turkey breast, grilled pork, broccoli/cheese casserole, salad, desserts. That ought to take care of any cooking for me for at least a couple months!
Thanks Connie et al -- it's always nice to think I'm not alone in my low gourmet ranking!
Thanks for visiting today ...
Thanks for inviting, me! Always fun to meet new people (Camillie) and check with old friends (Linda and Joanna!).
Wow....that Dille of a chili dish.....MmMmgood!
Zz
Oooooops, forgot the Miranda book it (DilleChili) came from.
Good dish though....way better than peanut butter and chocolate bar and spoon.
But I'm with Linda on the dark chocolate.
zz
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