October 20, at 7:00 p.m.
Join our guest authors, all live, talking about their new books and taking your questions.
Join the discussion! 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!
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 FAIREST by Jenny Milchman
MURDER BY THE MILLIONS by Daryl Wood Gerber
LOST IN THE GARDEN OF EVE by L. Divine
THE GALLERY ASSISTANT by Kate Belli
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:
Tosca Lee is a New York Times bestselling author of twelve novels including The Long March Home (May 2023, coauthored by Marcus Brotherton) The Line Between, The Progeny, Iscariot, and The Legend of Sheba. Her work has been translated into seventeen languages and optioned for TV and film. She is the recipient of two International Book Awards, Killer Nashville’s Silver Falchion, ECPA Fiction Book of the Year, and the Nebraska Book Award. Her work has finaled for the High Plains Book Award, the Library of Virginia Reader’s Choice Award, the Christy Award, and a second ECPA Book of the Year, among others. Lee earned her bachelor’s degree in English from Smith College. A former first runner-up to Mrs. United States, she lives in Nebraska with her husband and two of four children still at home.
Recipes
4 graham crackers
1/2 cup chocolate syrup
1/2 cup marshmallow fluff
1/2 teaspoon flaky salt
Spread each cracker with a quarter of the fluff and drizzle with a quarter of the chocolate syrup.
Sprinkle a pinch of salt over each.
Heat for 10 seconds in microwave to soften cracker and warm chocolate.
Enjoy!
Daryl’s perfect GRILLED CHEESE, APPLES & ONIONS
(Per each serving)
2 slices of bread, your choice
2 tablespoons butter
1-2 tablespoons cream cheese
1 tablespoon spicy mustard
1/4 Granny Smith green apple, peeled (4-6 slices)
1-2 tablespoons chopped red onions
2 ounces (approximately 6-8 thin slices) Cheddar cheese
Butter each slice of bread on one side. Spread the cream cheese on the other side of the bread.
Spread mustard on the cream cheese.
To assemble: Now comes the tricky part. In order to construct this without everything falling out, it is easier if you set one of the pieces of bread, butter side down, on the grill (whether stovetop or Panini—see below). Then top with apples, onions, and cheese. Top with the other piece of bread. Okay, proceed…
If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwich on the skillet (as instructed above) and cook for 4 minutes, until golden brown. Flip the sandwich, using a spatula, and cook another 2-4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula, and remove from the pan. Let cool about 2-3 minutes, and serve,
If cooking on a panini or sandwich maker: Set the sandwich on the griddle (construct) and then slowly lower the top. Cook for a total of 4 minutes. Remove from the griddle and let cool 2-3 minutes, then serve. Beware, the insides might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.
HONEYMAMA’S SWEET POTATO BISCUITS
2-1⁄4 cups all-purpose flour (extra 1⁄4 cup sifted flour for sprinkling)
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄3 cup softened butter
1 cup mashed sweet potato (orange)
1⁄4 cup milk or cream (more if needed)
1 tablespoon honey
1. Preheat oven to 425°.
2. Sift 2 cups flour into a large mixing bowl, and then sift again with the baking powder and salt.
3. Using a pastry cutter or a butter knife, cut butter into dry ingredients until mixture resembles cornmeal.
4. Mix in the mashed sweet potato and milk or cream.
5. Sprinkle about half the extra flour onto parchment paper or cutting board.
6. Turn dough onto the floured surface and (gently) knead several times. (If dough is sticky to the touch, sprinkle a small amount of remaining flour onto dough until it easily separates from surface.)
7. Using a floured cookie cutter (or drinking glass), cut dough into biscuit shapes.
8. Place on ungreased cookie sheet.
9. Bake 12 to 15 minutes or until biscuits are lightly browned and puffed.
10. Drizzle with honey and serve warm.
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