Skip to main content

The Case of Over My Dead Body!...plus A PURSE TO DIE FOR Pre-ordering on Kobo and Nook at 99¢ US!

You know, a character like me doesn't have a whole heck of a lot of say in what her author decides to write about her. Take HIDE AND SEEK FOR GROWN-UPS for example. Cynthia St-Pierre didn't go all 50 shades in the short mystery story she wrote about me for Over My Dead Body! mystery magazine online, but I have to admit the 1 shade she did go makes me blush.
 
What are my customers going to think? Keep in mind, Black Currant Bay citizens are a conservative bunch. And they're already wary of me: an outsider, a designer, a VEGETARIAN!

Click on the image above to read the story (it's totally free to the public...including all the police officers who serve under my husband) and let me know what you think.
 
Becki
 
PS Here are the A PURSE TO DIE FOR 99¢ pre-order links.
Kobo: http://store.kobobooks.com/en-CA/ebook/a-purse-to-die-for
Nook: http://www.barnesandnoble.com/w/a-purse-to-die-for-melodie-campbell/1112230046?ean=9781926997728

PPS Happy Halloween!

PPPS (Ha!) To leave me (and Cynthia) a message, click on the comment button below.

Comments

Popular posts from this blog

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet  YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even!   enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt   Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic.   Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water.   When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...