November 17, at 7:00 p.m.
Join this month’s incredible guest authors, all live, talking about their new books and taking your questions!
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 PERFECT HOSTS by Heather Gudenkauf
THE MYSTERIOUS DEATH OF JUNETTA PLUM by Valerie Wilson Wesley
NYPD RED 8: THE 11:59 BOMBER by Marshall Karp
CRESCENT CITY CHRISTMAS CHAOS by Ellen Byron
As an added treat, sample each author’s favorite snack and drink, with their notes and recipes. Feel adventurous and culinary? Check out the offerings below. Dining and drinking will commence at the start of the show.
Our MC:
Lisa Black is the New York Times bestselling author of 16 suspense novels, including works that have been translated into six languages, optioned for film, and shortlisted for the inaugural Sue Grafton Memorial Award. She is also a Certified Latent Print Examiner and a Certified Crime Scene Analyst, beginning her forensics career at the Coroner’s office in Cleveland Ohio and then the police department in Cape Coral, Florida. She has spoken to readers and writers at numerous conferences, been a consultant on CourtTV and was a Guest of Honor at 2021 Killer Nashville.
Recipes
Lone Tree Ranch Granola
The perfect snack for long trail rides.
Ingredients:
• 6 cups rolled oats
• 1 cup chopped pecans
• 1.5 cups shredded unsweetened coconut
• ¼ cup melted butter
• ½ cup coconut oil
• ½ cup honey
• ½ cup brown sugar (omit if you’d like a lower sugar option)
• 1.5 tsp salt
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• Optional Mix-ins
• mini chocolate chips
• dried cranberries or other dried fruit
• mini-M&Ms
• peanut butter chips
Directions:
In a large mixing bowl, combine oats, pecans, and coconut. In a separate bowl, mix together the remaining ingredients.
Pour over the rolled oat mixture and stir well.
Spread granola evenly onto a baking sheet lined with parchment paper. Bake at 300° F for 45 minutes to one hour or until golden brown. Do not stir.
Remove from the oven and let cool completely. Break the granola into small clumps and place in an airtight container. Add your desired mix-ins.
I freeze my granola and eat it like trail mix.
The perfect cocktail for a gender reveal toast.
Ingredients:
• Cotton Candy (blue and pink)
• 1 bottle of marshmallow vodka
• 1 bottle sparkling water
Directions:
Arrange a serving tray with glasses.
Fill each glass with cotton candy
Pour one ounce of vodka into each glass
Top with sparkling water
Add ice
Final touch — a cocktail pick topped with cotton candy
Maggie Dunn’s Grandma Caroline’s Monkey Paws
Ingredients:
• Cinnamon Swirl Raisin Bread (Grandma’s was always fresh baked)
• Bananas (kinda ripe)
• Peanut Butter
• Honey
Directions:
Warm or lightly toast the bread
Slather with peanut butter
Top with sliced bananas
Drizzle with honey
Eat heartily until you slip into a sugar coma.
Maggie Dunn’s Take-Names-And-Kick-Ass Chai Tea
Ingredients:
• 1½ tsp loose-leaf Harney & Sons Hot Cinnamon Spice Tea
• ½ tsp loose-leaf Harney & Sons Irish Breakfast Tea
• ¼ cup whole or oat milk (heated, not boiled)
• ½ tsp vanilla extract
• 1 or 2 tsp sweetener of your choice
Directions:
Steep the tea in 208º hot water for 7-10 minutes
Stir in vanilla, sweetener, milk
Options:
A.M. — a dash of cayenne
P.M. — a splash of Buffalo Trace Bourbon
Sip slowly. Mellow out. Or conquer the world. Whatever your day calls for.
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