Skip to main content

#113 The Case of Being a Visiting Detective

Remember Detective Charlie Kerrian and his Favourite Sweet Potato Pie? If you've ever tasted it (recipe can be found on both our blogs, Vegetarian Detective and Kerrian's Notebook), I'm sure you remember him (as well as his lovely wife, Sheila).

Seems our Charlie is very busy these days. While he's waiting for his mystery One Sweet Motion—about murder while he was relaxing at a Jamaican resort—to be published, he's inviting a few of his detective pals, amateur and otherwise, to be guests on his blog.

Here's hoping the whole scenario doesn't imitate the Agatha Christie novel in which a varied group of guests are invited to stay on this island and one by one they're all (messily) dispatched, because...well...I'm privileged to be Charlie's first guest.

Find my post chez Detective Kerrian by clicking on the screenshot above. To be safe, I'm thinking...maybe you should do it sooner rather than later...

♥ Becki

PS To leave me (and Cynthia) a message, click on the comment button below. Also, please don't be shy about leaving a message for Charlie on his blog. Maybe something about how you're quite fond of me and how you wouldn't want anything (messy) to happen to me...
Labels:

Comments

  1. Charlie Kerrian18 July 2013 at 14:36

    Hi Becki,
    Wasn't that a great crowd yesterday? So many people who were excited to meet you and hear your stories about Gina and what happened in THE PURSE TO DIE FOR (and eat the brownies). After you left, Sheila ran off some copies of the recipe for the latecomers. We're still getting calls from the neighbors today. I think Bill (next door) might even try a few vegetarian recipes of yours.
    Thanks again for stopping by! See you soon (and say hello to Cynthia for us)
    Charlie & Sheila

    ReplyDelete
    Replies
    1. Cynthia St-Pierre18 July 2013 at 15:22

      Hi Charlie and Sheila,

      Becki says it was totally her pleasure visiting yesterday! You throw a fab party (and nobody was mysteriously dispatched, phew!)

      Are you staying cool today? There seems to be a heat wave all over the world right now and we also have tornado warnings in our area. If this message suddenly blanks out, you'll know I'm running to the basement. Tornados scare the heck out of me!

      Delete

Post a Comment

Popular posts from this blog

The Case of Vegetarian Detective in Italy

B uon giorno!   I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right!   But wow...Italy!   I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person!   So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat.   Things I learned in Italy:   In the regions we ...
3 comments
Read more

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender.   Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients.   1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top   Preheat oven to 375ºF.   Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min.   Stir in the pasta sauce.   Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...
2 comments
Read more

#266 The Case of Royal Icing

T o  make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl.  A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki
2 comments
Read more