Dear friends:

It's sneak peek time! EDGE OF BLACK just got its first review, and it's a doozy — from Publishers Weekly, who called it "breathtaking." So it's high time I share the incredibly cool cover. Ready? Here you go!

Sam has gotten herself into it this time. A lot of the book takes place in Colorado, so I was absolutely delighted with the trees, and the green. Makes me homesick, really. Here's the back cover blurb, and remember, support your local indies when you think about buying. EDGE OF BLACK will release December 1.

The path of the righteous man is beset on all sides

Dr. Samantha Owens is starting over: new city, new job, new man, new life. She's trying to put some distance between herself and the devastating loss of her husband and children-but old hurts leave scars.

Before she's even unpacked her office at Georgetown University's forensic pathology department, she's called to consult on a case that's rocked the capital and the country. An unknown pathogen released into the Washington Metro has caused nationwide panic. Three people died-just three.

A miracle and a puzzle...

Amid the media frenzy and Homeland Security alarm bells, Sam painstakingly dissects the lives of those three victims and makes an unsettling conclusion. This is no textbook terrorist causing mayhem with broad strokes, but an artist wielding a much finer, more pointed instrument of destruction. An assassin, whose motive is deeply personal and far from understandable.

Xander Whitfield, a former Army Ranger and Sam's new boyfriend, knows about seeing the world in shades of gray. About feeling compelled to do the wrong thing for the right reasons. Only his disturbing kinship with a killer can lead Sam to the truth...and once more into the line of fire.

Books I Recommend

It's time for some spooky stuff, chickens. Halloween is just around the corner, pumpkins have made their debuts on my neighbors' steps, and that tells me it's time to get in the mood for some tricks and treats. But it's all treats for you, my dears. First up is a divinely creepy novel by Laura Benedict called DEVIL'S OVEN — think the Gingerbread Man meets Appalachia. Brilliant and scary. Next up is Grant Jerkin's THE NINTH STEP — Grant and I have done a few events together, and he's a very unique and smart writer. I bought Victoria Schwab's YA debut THE NEAR WITCH based on multiple recommendations on Twitter, and then found out she's a Nashville girl! One of my all time favorites, Daniel Silva, has a new Gabriel Allon, THE FALLEN ANGEL. Might not be Halloween scary, but international relations wise, it's a stunner. And lastly, THE MIND OF THE MAKER, by Dorothy L. Sayers. A friend recommended this because he knows I dig the spiritual aspects of creativity. Very cool.

Contest

The October contest is live now with a special giveaway — a signed copy of THE IMMORTALS, and a bonus, a signed (with love and hugs and a kiss) copy of Laura Benedict's DEVIL'S OVEN. So get yourself signed up right away! Watch the blog for the September winner (we do have a small lag time between newsletter and contest drawings...).

October Recipe

By special request, my super simple Gnocchi alla Sorrentina. I've been perfecting my recipe after we had this in Sorrento, at a little dive restaurant perched on top of a hill. One of the finest meals we've ever had. I can't wait to go back.

(Keep in mind, good Italian girls make their own gnocchi, but since I've been out of a kitchen for the past month, we're going with pre-made for convenience sake.)

Ingredients:

• One bag of gnocchi (you can use whole wheat if you want), cooked.
• Marinara — any kind you really like will do, but a good zesty one is best. I like Mid's, and I usually add a shake of red pepper flake to it, just for some extra pizazz.
• Fresh buffalo mozzarella
• Bag of shredded mozzarella
• Three large leaves fresh sweet basil per serving — sweet basil is the trick here.

Boil the gnocchi in salted water until they float

Tear one leaf of basil per bowl

Drain gnocchi and layer in individual small French ovens (like lasagna) - First the gnocchi, then a light cover of marinara, a few pieces of basil, then add cubes of buffalo mozzarella. Layer on shredded mozzarella, then more marinara, a bit more basil. You don't want it soupy, so about a ladle per bowl is perfect.

Place in 350 degree oven for 15 minutes or until the cheese is clearly melted and bubbly.

Garnish with remaining basil and devour.

Social Butterfly

Lots of good stuff on the blog lately, so do check it out and leave me a note. The numbers clearly show you're reading, which I greatly appreciate! As always, the Facebook page is lively, and I'm playing on Twitter under the handle @thrillerchick.

Keep reading, and enjoy the cooler weather! See you in November!

xoxo,