In this page-turner of a tale of murder and deception, Ed and Annie discover a collection of artifacts, with one missing piece, during a visit to a museum in London, England. The discovery gives them clues as to why the victim was murdered, but they still don’t know whodunit. Now back in their quiet village, a chance encounter at the museum and the appearance of a dusty, out-of-print book written by a former New York governor in the 19th century, start to bring the pieces of the puzzle together. But the killer is still out there plotting and planning until the very end.
This clean fiction novel contains no graphic violence, explicit intimate scenes, or cursing, but there are lots of exciting twists and turns, and a surprise ending.
Helping Ed discover secrets that have risen from the grave and the reason for his friend’s murder doesn’t deter Annie from cooking for friends and family, and the book offers gourmet recipes she prepares for them.
If you are wondering about the story of the previous murder case, consider reading Murder in the Museum.
Serves 6-8- recipe can be doubled or halved
1 pre-roasted chicken cut into pieces or strips or three or four packages or roasted or grilled chicken strips
1 bunch asparagus (about a pound), ends removed, blanched or microwaved until crisp tender and cut into thirds diagonally
2 red bell peppers, cored and seeded and cut into strips
A bunch of scallions, white and green parts, sliced
2 T. white sesame seeds toasted (can purchase pre-toasted or “toast” in microwave for a minute or so until they become golden brown
1 C. vegetable oil (I use canola)
¼ C. apple cider vinegar
1/3 C. soy sauce
3 T. dark sesame oil
2 garlic cloves, minced
½ tsp. dried ginger
1 T. toasted white sesame seeds
½ C. smooth peanut butter
Salt and pepper to taste.