Liz turned to face him. “What kind of proposition?”
He pushed his sunglasses up onto his head. “He wants to hire me as his investigator. I’d work part-time for him and part-time for Grandad.”
“You’d give up your job in New York to live here?”
“You don’t think it’s a good idea?” He took a step back.
She grabbed his arm. “Wait. I didn’t say that. I just know what it’s like to walk away from a career. Things are pretty slow and boring around here.”
He looked at her hand on his arm. “I don’t know about that. A murder, treasure, and…”
“And what?”
“You.”
Her heart skipped a beat. “Welcome to barrier island living, partner!”
Acknowledgments
Thank you to my loving husband, Marc, for supporting my career, and for his wonderful editing on my new series. Thank you to my supercalifragilisticexpialidocious agent, Dawn Dowdle at Blue Ridge Literary Agency, for taking a chance, years ago, on a newbie author; your insight has been invaluable. Martin Biro, editor extraordinaire, it has been such a pleasure working with you and James at Kensington/Lyrical Underground. Your suggestions were spot-on, and I am looking forward to our future collaboration in the By the Sea mystery series. Thanks to my early readers, Mom, John, Lindsey Taylor, Ann Costigan, Michelle Mason Otremba, and Ellen Broder. And special thanks to gourmet home chef Lon Otremba for sharing his wonderful recipes.
Once again, I am in awe of all the support for the cozy mystery authors I’ve found on social media—from bloggers to readers, your passionate devotion to our COZY, warm community has been stellar and much appreciated.
Pops’s Kalamata Hummus
1½ c. of canned chickpeas, drained and rinsed
¼ c. tahini
2 cloves garlic
¼ c. fresh lemon juice
1 tsp. cayenne pepper
2 Tbsp. olive oil
½ c. pitted Kalamata olives
1 small red pepper, seeded and sliced
1 tsp. ground cumin
1 tsp. curry powder
2 Tbsp. chopped fresh parsley (or snipped chives)
Combine chickpeas, tahini, garlic, lemon juice, cayenne, olive oil, olives, red pepper, cumin, curry powder, and parsley (or chives) in food processor and purée. Add enough cold water to achieve a spreadable mixture. Serves 4.
Pops’s Baked Grouper Bites with Banana Salsa
Banana Salsa:
½ c. chopped green bell pepper
½ c. chopped red bell pepper
3 green onions, chopped
1 Tbsp. chopped cilantro
1 small jalapeño, seeded and chopped
2 Tbsp. light brown sugar
3 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
¼ tsp. salt
¼ tsp. pepper
2 medium bananas, chopped
In a bowl, mix bell peppers, green onions, cilantro, jalapeño, brown sugar, lime juice, oil, salt, and pepper. Add bananas and mix gently. Chill covered for 3 hours.
Grouper:
1½ c. crushed potato chips
¼ c. grated Parmesan cheese
1 tsp. ground thyme
1½ lbs. grouper fillets, cut into strips
¼ c. milk
In a shallow dish, mix potato chips, cheese, and thyme. Dip the fish into the milk, then into the potato chip mixture, coating well.
Arrange in a single layer in a greased baking dish. Bake at 500 degrees for 8–10 minutes. Serve banana salsa on the side. Serves 4.
Pops’s Coconut Rice
1 c. jasmine rice
1 c. unsweetened coconut milk, well shaken
2 tsp. grated fresh lime peel
1 Tbsp. fresh lime juice
1 tsp. kosher or sea salt
¼ tsp. freshly ground black pepper
1½ c. water
In a medium saucepan, combine all ingredients with 1½ cups water over high heat. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until all of the liquid is absorbed. Serves 6.
Chef Pierre’s Coconut Lime Sugar Cookies
(Liz’s childhood favorites)
Preheat oven to 350 degrees.
Cookies:
2½ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1½ c. granulated sugar
1¾ sticks unsalted butter (7 oz.), softened
2 large eggs
2–3 tsp. coconut extract
zest of 1 lime
Icing (optional):
1½ c. powdered sugar
2–3 Tbsp. lime juice
In a medium mixing bowl, combine flour, baking powder, and salt. Set aside. In a large mixing bowl, combine granulated sugar and butter; cream until light and fluffy, about 4–6 minutes. Add eggs, coconut extract, and lime zest. Slowly add flour mixture into larger bowl until thoroughly combined. Using 2 Tbsp. of dough at a time, roll into balls and place 2 inches apart on a baking sheet lined with parchment paper. Flatten each dough ball with the bottom of a glass into 2-inch circles. Bake at 350 degrees for 14 minutes, rotating pan halfway through. Cool on baking sheet 10 minutes, then place on wire rack. For icing, combine powdered sugar with 2 Tbsp. lime juice. Slowly add more lime juice until desired consistency is reached, then add lime zest and drizzle onto cookies. Makes approximately 24 cookies.
About the Author
Kathleen Bridge is the author of the By the Sea Mystery series and the Hamptons Home and Garden Mystery series, published by Berkley. She started her writing career working at The Michigan State University News in East Lansing, Michigan. A member of Sisters in Crime and Mystery Writers of America, she is also the author and photographer of an antiques reference guide, Lithographed Paper Toys, Books, and Games. She teaches creative writing in addition to working as an antiques and vintage dealer in Melbourne, Florida. Kathleen blissfully lives on a barrier island with her husband, dog, and cat. Readers can visit her on the web at www.kathleenbridge.com
