Strangled Eggs and Ham (A Country Store Mystery)
Cozy Mystery
6th in Series
Kensington (June 25, 2019)
Mass Market Paperback: 304 pages

Synopsis

Robbie Jordan’s rustic country store is growing in popularity. But when a dead body appears, it turns out that Robbie’s home-style cooking attracts hungry customers—and murder!

While Robbie scrambles through breakfast orders for her expanding clientele at Pans ‘N Pancakes, tempers run as high as the sticky August heat in South Lick, Indiana. Real-estate developer Fiona Closs plans to build a towering luxury resort at one of the most scenic hilltops in Brown County, and not everyone can see the sunny side of the imposing proposition—including Robbie’s furious Aunt Adele, who doesn’t waste a minute concocting protests and road blockades. When tensions boil over and a vocal protester is silenced forever at the resort site, Robbie ditches the griddle to catch the killer. But if slashed tires are any indication, she’ll need to crack this case before her own aunt gets served something deadly next . . .

Includes Recipes for You to Try!

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Recipe

Indian Spiced Roasted Potatoes

Turner learned this recipe from his Indian grandmother and makes it for a breakfast special.

Ingredients

• 3½ tablespoons canola oil, divided
• 3 pounds small red potatoes, cut into inch
• cubes, or halved if very small (about 8 cups)
• 1¾ teaspoons dark mustard seeds
• 1 teaspoon cumin seeds
• 2 tablespoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1½ teaspoons coarse salt
• 1 teaspoon ground turmeric
• ½ teaspoon garam masala
• ½ cup chopped fresh cilantro (optional)
• ½ cup chopped fresh mint
• 1 tablespoon fresh lime juice

Directions

Preheat oven to 400 degrees F. Oil a rimmed baking sheet.

Toss the potatoes with one tablespoon oil and set aside. (Note: Robbie cuts the potatoes smaller and parboils them the night before, so they won’t need as long to cook in the morning, but that step isn’t necessary.)

Heat remaining 2½ tablespoons oil, mustard seeds, and cumin seeds in a large skillet over medium-high heat; cook one and a half minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger and garlic to pan; cook one minute, stirring constantly. Stir in salt, turmeric, and garam masala; cook one minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer on the baking sheet.

Roast for thirty minutes, stirring every ten minutes, or until potatoes are browned and tender. Stir in cilantro, mint, and juice before serving. Serve the cilantro separately if some of your diners don’t like it.

About the Author

Maddie Day is a talented amateur chef and holds a Ph.D. in linguistics from Indiana University. An Agatha Award-nominated author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and three cats in Massachusetts.

As Edith Maxwell, she writes the Local Foods Mysteries (Kensington Publishing) and the Quaker Midwife Mysteries (Midnight Ink).

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