March 10, at 7:00 p.m.
Chase away the winter blahs! Talk with four incredible authors: Tess Gerritsen, Art Bell, Saratoga Schaefer and our own Rogue Karna Bodman!
It’s all FREE, and you could win one of the authors’ brand-new novels. (U.S. addresses only.) Wishing you the best of luck!
THE SUMMER GUESTS by Tess Gerritsen
WHAT SHE’S HIDING by Art Bell
SERIAL KILLER SUPPORT GROUP by Saratoga Schaefer
PROTECTING JESS by Karna Bodman
Be among the first 100 in the Zoom room, and you’ll have the opportunity to personally debrief the authors. Or catch them on Facebook Live and interrogate via comments. This is your chance to talk LIVE with these amazing authors!
As an added treat, sample each author’s favorite snack and drink, with their notes and recipes. Dining and drinking will commence at the start of the show.
Our MC:
Recipes
• 3 oz Belvedere vodka
• 1/2 oz dry vermouth
Rattle with ice in a cocktail shaker until VERY cold and pour into a pre-chilled martini glass.
Garnish with a twist of lemon peel (or an olive if that’s your preference)
• 2-3 oz of Hendrick’s Gin
(note: Many steakhouses I’ve been to serve a 4-5 oz. martini that fills the glass to the brim. Easily spilled, but oh so lovely!)
• 1-2 drops of Martini and Rossi Dry Vermouth
(or skip the vermouth)
• 1 dash Angostura Orange Bitters
(Optional: My understanding is that this is a British touch, and I like it!)
• Twist of Lemon
Combine all ingredients in a cocktail shaker half-filled with ice cubes. Stir, do not shake, until the shaker is frosty cold.
Strain into a martini glass. Use a carrot peeler to remove a piece of lemon rind an inch or two in length, and half an inch wide. Rub the inside of the lemon peel around the rim of the glass. Then twist the peel over the glass and either drop it into the martini or shape it into a pigtail and place it stylishly on the rim.
Makes 2 servings
• 2 cups milk (dairy or dairy-free)
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• pinch black pepper
• 1 tablespoon maple syrup or honey
Simmer together in a pot for 5-10 minutes, garnish with a cinnamon stick, and enjoy warm!
Jess Tanner’s Coq au Vin:
In large frying pan, brown 4 chicken breasts or boneless thighs in melted butter
Add an onion—chopped, along with two stalks chopped celery
Add: 1 cup chicken consomme
1 cup white wine
Handful of parsley (cut up)
Add small amount of sea salt, pepper and basil
Cover and simmer for 45 minutes.
Serve with rice pilaf and a green vegetable.
Rogue Reads Archive
2025
November
October
September
May
April
March
February
January
2024
November
October
September
June
May
April
March
February
January
2023
November
October
September
June
May
April
March
February
January
2022
November
October
September
August
July
June
May
April
March
February
January









Watch Previous Rogue Reads Conversations!








































