Gentle Readers:

Pre-order Now!

Pre-order Now!

I received an email from a friend asking if I was taking a break after finishing WHAT LIES BEHIND. The answer, of course, was no. I've been busier than I think I have ever been in the past few months, trying to keep up with deadlines and contests and blurbs. If it weren't for my chief of staff keeping me in line, I'd be in real trouble.

It's Lent, and I'm on a social media sabbatical, except for my Facebook fan page. No personal Facebooking, no Twittering, no Instagramming. I did keep Pinterest, it's such a lovely escape and gives me so many great story ides. I have a private board with photos I like to use as prompts. If I get stuck, or I need a new setting, there they are, ripe for the picking. It's odd not to be in constant contact with people around the globe, but calming, too. Friendships deepen during this time. I study, I read, I do yoga and meditate. It's become an annual mental vacation for me. Very calming.

Some book news: Nicholas Drummond #3, which is now titled THE END GAME is available for pre-order. The cover is divine, too, can't wait to share.

I've also just finished a rather major revision of CROSSED, which will appear in the Brenda Novak box set SWEET DREAMS, benefitting juvenile diabetes. It's off for editing now. It was so much fun to revisit Taylor and Baldwin, and see how they met and fell in love. And to see how far I've come as a writer — wow, it truly was a first effort. I can't wait for May 1st!

And a small surprise — The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For, which goes on sale on March 24, is chock full of amazing recipes from your favorite authors — me included! Get your copy on order — Quirk Books has done an amazing job on it.

Also, with my new chief of staff's excellent help, we've ramped up the 7 Minutes With... interviews on the website. Do stop by and get to know some fabulous people and amazing authors.

There's lost more fun news to come this year, to stay tuned!

Events

Erica Spindler and I just had a great event at Parnassus Books in Nashville. What a fun store, and a fun group of people!

On March 29, it's the Writerspace Spring Fling! I will be chatting at 8:30pm EST and giving away 5 copies of WHEN SHADOWS FALL, so be sure to stop by!

I have nothing else on the calendar until April, when I'll be in Bowling Green for the Southern Kentucky BookFest, one of my favorite annual events. The calendar is starting to fill for WHAT LIES BEHIND — I'll be doing a small regional tour, so keep watching the website for info!

Get Thee to a Bookstore

I've been a reading fool for the past couple of months. The thing with deadlines is I get into a lovely rhythm: wake, read over breakfast, write until lunch, read during lunch, write all afternoon, prepare and eat dinner, watch a show or movie, read until bedtime. I think it's because I'm pouring out so much, I need to refill the well immediately or I'll run dry. I had several books to blurb and a contest to read for, so there's been a LOT on my reading plate. Here are the ones I can mention, all highly recommended:

THE GOOD WIFE ‐ Erica Spindler
WHAT DOESN'T KILL HER ‐ Carla Norton
THE FEVER ‐ Megan Abbot
THE GIRL ON THE TRAIN ‐ Paula Hawkins
SMALL VICTORIES ‐ Anne Lamott

If you’re on Goodreads, friend me, and follow along. I’m always interested in what you’re reading, too!

March Contest

The March contest is live now: enter to win a paperback copy of WANTED by J. Kenner, plus a keychain, pen and a $10 online book store gift card to Amazon.com, Barnes & Noble, Books-a-Million OR iBooks (winner’s choice).

Enter here to win.

March Recipe — Green Chile Cornbread and copycat Panera Turkey Chili
(Click here for printable PDF)*

Ah, the staple of the gluten free lifestyle — corn based products. Corn chips, corn flakes, corn bread — if it weren't for corn, I think I might go mad. Truly, if I had to ditch my chips and guacamole? I'd have to go all Elsa on everyone.

Now, cornbread is one of the simplest sides ever. How simple, you ask? It's called a box of Jiffy cornbread mix, 1 egg, and 1/3 cup of milk.

I know, I know, that's cheating. Sometimes, though, you need something simple and easy when you're freaking out and on deadline.

I replace the milk with regular almond milk, which makes it fabulously moist, and add in one can of chopped green chiles. Makes a delicious combination. Another variation is to add diced jalapeños. This will be hotter, but the sweetness of the cornbread balances the spice.

Now, if you want to do it from scratch, here's a down and dirty cornbread recipe.

Ingredients:

• 3/4 cup flour
• 1/2 cup sugar
• 3/4 cup cornmeal
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup extra virgin olive oil — (EVOO is really important for baking. Don't use a dark olive oil, get the lightest you can. I like Bertolli)
• 1 large egg

• Heat oven to 375 degrees F.
• Spray an 8- or 9-inch loaf pan or a muffin tin with Pam for Baking.
• Add dry ingredients together, using a fork to combine.
• Add milk, oil and beaten egg to a medium bowl and whisk together.
• Add dry ingredients to to the liquid until just combined. Lumpy batter is your friend.
• Pour batter into pan or muffin tin.
• Bake for 25 minutes, until golden brown, or when a knife inserted into the center comes out clean. (If making muffins, reduce time to 15 minutes, then check every 2 minutes).

Copy Cat Panera Turkey Chili

I fell in love with this chili out in Colorado, and was so thrilled to find this recipe. Here's a link to the original. It is delightful, and I've of course made my own adjustments.

Ingredients:

• 2 pounds grilled turkey breast — Shredded (I used pre-cooked turkey strips, worked perfect, no shredding needed)
• Mire Poix mix — 1 onion, 2 celery stalks, 3 carrots (Trader Joe's has precut mire poix mix...)
• 1 clove garlic
• 3 tablespoons EVOO
• 28 oz can of pureed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 tablespoon fresh ground pepper
• 4 tablespoon chili power (to taste, just keep an even 2x chili powder to cumin ratio)
• 2 tablespoon ground cumin
• 1 teaspoon Italian seasoning
• 1 teaspoon crushed red pepper
• 16 oz can of kidney beans — drained (I want to replace this with black beans next time)
• ½ cup corn
• ½ cup frozen edamame
• 16 oz can of garbanzo beans (They act like potatoes in this, so cool)
• 32 oz box of vegetable stock

• Chop onions, celery, and carrots and add to Dutch oven or stock pot.
• Add olive oil and minced garlic and sauté over low-medium heat until vegetables are soft, about 10 minutes.
• Add salt, pepper, cumin, chili powder, red pepper, and Italian seasoning.
• Sauté another two minutes. Start with the lower amounts and add more according to taste and spice level desired.
• Meanwhile, grill turkey breast and shred with a fork. (ha — just open the bag and dump it in)
• Add turkey, pureed tomatoes, tomato paste, and stock.
• Stir well and simmer for 30 minutes.
• Add beans, corn, and edamame.
• Simmer for an additional 15 minutes.

Yield is about 6 big bowl servings. This is a great recipe to freeze, too.

I don't know about you, but now I'm hungry!

I'm so grateful for all of you. See you in April. Keep reading!

xoxo,

*You can see all of my previous recipes and download them here.