May 17, 7 PM EST
Join us Monday, May 17th, 2021 at 7 pm EST (5 pm Mountain Time) when the Rogues welcome four amazing authors: Jeffery Deaver, Hannah Mary McKinnon, Daniel Palmer and Kris Calvin. Our own Lisa Black will act as MC.
Come eat, drink, & ask questions! Authors will share insider stories, writerly tips, and dish the latest on their new books.
Following a brief introduction each of our guests will talk about their work, and then read for about three minutes followed by Q&A.
The first 100 who sign up to be in the virtual room will have the chance to ask questions live. Once registered you will be sent a link to use to log in. Everyone else can catch the event by clicking on Facebook Live, where you can ask questions via comments. The Rogues will be monitoring the chat throughout the evening, so come prepared.
As a special treat, each of our guests has paired a favorite snack with their favorite drink providing a recipe for an enjoyable evening. Drinking will commence at the start of the show!
Hannah Mary McKinnon was born in the UK, grew up in Switzerland and moved to Canada in 2010. After a year she quit the HR firm she had founded and began to write full time, starting out with a rom-com, then switching to the dark side. Her suspense novels include The Neighbors, bestseller Her Secret Son and Sister Dear. She lives in Ontario, with her husband and three sons. In her latest, You Will Remember Me, an amnesiac wakes up on a beach and goes to his hometown to find out who he is. Problems arise when two different women know him as two different men.
Hannah says her characters don’t do lots of eating but her favorite snack is: bread and butter. So simple, so delicious. Particularly Mark Bittman’s No Knead Bread, especially with a bit of cool, salty butter and cheese (or not). Heaven! As for drinks—she’s a fan of caipirinhas, or failing that, a good old gin & tonic with lime. (See recipes below)
Daniel Palmer left a successful career building websites and online purchasing platforms for retailers like Barnes & Noble to write full time, but still couldn’t stay away and founded the Day in the Life Media video production company. In his latest book, The Perfect Daughter, a state psychiatrist works with a mother to determine the truth behind the murder her sixteen-year-old daughter has committed. Daniel lives in New Hampshire with his wife and two sons, plays blues harmonica, and watches the Red Sox, preferably armed with a Diet Coke and a slice of cheese pizza from Big Frank’s Pizzeria in Swampscott, Massachusetts.
Kris Calvin used her Stanford and Berkeley education in economics and forensics psychology to serve over 20 years as the CEO of the American Academy of Pediatrics, California, a nonprofit dedicated to the health and wellbeing of children. She still teaches and occasionally consults around her writing schedule. In All That Fall, state government ethics investigator Emma Lawson has to make it through 48 terrifying hours when the governor’s granddaughter is kidnapped from her best friend Kate’s preschool at the same time as Kate’s teenage son goes missing. Emma’s signature drink is freshly made lemonade with ice. Her favorite snack is a shortbread walnut bar (based on the bars Kris loves, made by author Eileen Rendahl)! (See recipe below)
Internationally bestselling author Jeffery Deaver’s books, including the Lincoln Rhyme/Amelia Sachs series, the Colter Shaw series and the Kathryn Dance series, along with numerous others, and are sold in 150 countries. In his latest, The Final Twist, Colter Shaw attempts to complete his father’s task of finding a missing courier bag full of damning evidence, only to learn there is a present-day danger of mass murder resting on his investigation. Jeff’s favorite things to nibble and drink while writing his thrillers: Water biscuits, drunken goat cheese (Spanish cheese bathed in red wine), fig spread, and Cote de Beaune, a French burgundy. If you insist on having your goat cheese sober, try Montrachet.
Our MC:
Our MC, Rogue Lisa Black is the author of 15 novels featuring forensic specialists, which just happens to be her day job. Her new novel, Every Kind of Wicked, brings the Maggie Gardiner-Jack Renner partnership full circle.
Recipes
MARK BITTMAN’S NO KNEAD BREAD
INGREDIENTS
4 cups all-purpose or bread flour, plus more as needed
Scant 1/2 teaspoon instant yeast
2 teaspoons salt
2 tablespoons olive oil (optional)
Cornmeal, semolina, or wheat bran for dusting
INSTRUCTIONS
1. Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70°F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles.
2. Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes.
3. Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat); put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.
4. At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart covered pot (with the cover)— it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.
Faster No-Knead Bread
Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4.
Whole Wheat No-Knead Bread
Substitute whole wheat flour for up to 2 cups of the all-purpose flour.
(Recipe from How to Bake Everything)
GIN AND TONIC
INGREDIENTS
2 ounces gin
4 to 6 ounces tonic water, to taste
Lime wedge, garnish
INSTRUCTIONS
In a highball glass filled with ice cubes, pour the gin, then top with tonic.
Gently stir to combine, but not so much so that you lose carbonation.
Garnish with a lime wedge. Serve and enjoy.
EILEEN RENDAHL’S SHORTBREAD WALNUT BARS
INGREDIENTS
Shortbread Crust:
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter cold and cut into 8 slices
Walnut Topping:
1 cup dark brown sugar packed
1 egg
1 teaspoon vanilla
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts chopped
1 Tablespoon bourbon (optional)
INSTRUCTIONS
Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.
Combine flour, sugar, and salt.
Cut in butter using a pastry cutter, food processor, or standing mixer. The important thing is not to over mix. Mixture should crumbly forming small pea sized clumps of dough.
Press shortbread into pan evenly, and bake for 10-15 minutes or until the edges are beginning to brown. Remove from oven and set aside to cool.
While crust is cooling, make the filling. Whisk brown sugar, egg, and vanilla until smooth.
Stir in flour, baking soda, and salt and mix until smooth.
Stir in chopped walnuts.
Pour into pan and spread evenly. Bake for 25 minutes, until the surface looks dry and the filling has set and risen slightly. Cool completely, then cut into small squares.
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