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Death A Sketch
A Paint & Shine Mystery
by Cheryl Hollon
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Death a Sketch (A Paint & Shine Mystery)
Cozy Mystery
3rd in Series
Setting – Kentucky
Kensington (July 26, 2022)
Mass Market Paperback : 288 pages
ISBN-10 : 149672528X
ISBN-13 : 978-1496725288
Digital ASIN : B09KP3TJ8F
In eastern Kentucky, Miranda Trent runs a unique tour company called Paint & Shine, but sometimes the peaceful mountains play host to murder . . .
Miranda’s business—combining Appalachian adventure tours with art and a bit of moonshine—is the perfect place for an outdoor sporting goods company to hold an employee retreat. It’ll be a challenge, but the money they’re paying will definitely help with building her new distillery.
Miranda has lots of teamwork-fostering activities planned, from sketching classes to Southern cooking, but the executive running things prefers a more competitive spirit. In fact, after the workers are split into teams, they’re told that only the winners will keep their jobs, and tensions begin to spike. Even after a participant is found dead, the contest continues—while Miranda starts drawing her own conclusions about the ambitious attendees. Now she just has to find the proof . . .
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Check out this yummy recipe:
Chicken Pot Pie
This recipe can be intimidating but can be accomplished by any serious cook with patience and attention to detail.
My grandmother rustled up this crusty pie on crisp fall days just after the maple leaves had turned scarlet.
In her case, she pulled that fragrant pie from a wood-fire stove.
Equipment:
- Large saucepan
- Large skillet
- 2 9-inch pie plates
- Medium saucepan
- Colander
- Knife
- Mixing spoon
- Mixing bowl
Ingredients:
- 2 cups diced, peeled potatoes
- 13⁄4 cups sliced carrots
- 1 cup butter, cubed
- 2⁄3 cup chopped onion
- 1 cup all-purpose flour
- 13⁄4 teaspoons salt
- 1 teaspoon dried thyme
- 3⁄4 teaspoon pepper
- 3 cups chicken broth
- 11⁄2 cups whole milk
- 4 cups cubed, cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Directions:
Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8–10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook, and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn, and potato mixture; remove from heat.
Unroll a pie crust into each of two 9-in. pie plates, trim even with rims. Add chicken mixture. Unroll remaining crusts, place them over the filling. Trim, seal, and flute edges. Cut slits in tops.
Bake 35–40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets, cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees; bake 70–80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 degrees.
Serves 4–6
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About Cheryl Hollon
Cheryl Hollon now writes full-time after she left an engineering career designing and building military flight simulators in amazing countries such as England, Wales, Australia, Singapore, Taiwan, and India. Fulfilling the dream of a lifetime, she combines her love of writing with a passion for oil painting and creating glass art. Cheryl and her husband live in downtown St. Petersburg, Florida. Visit her online at http://cherylhollon.com, on Facebook or on Twitter @CherylHollon.
Purchase Links
Amazon – B&N – Kobo – Google Play – IndieBound – Kensington –
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Very cute cover