Henny Penny Farmette

Welcome September! I’ve got lots of exciting news for this month. First, A HIVE OF HOMICIDES, the third novel in my Henny Penny Farmette series of cozy mysteries, comes out on September 26. I’ll be doing a giveaway on Goodreads.com. But there’s more . . . .

“Lester’s sensitive portrayal of Abby’s struggle with her wounded psyche raises this traditional mystery above the pack.”–Publishers Weekly

The newest offering in the Henny Penny Farmette of cozy mysteries

This month marks the launch of an  exciting Barnes & Noble/Kensington Publishing “BUY 3, GET 1 FREE” sale throughout September. And my novel, THE MURDER OF A QUEEN BEE, is among the cozies featured! And there’s still more.

Everyone who buys a Kensington cozy mystery from the B&N in-store display or any Kensington cozy mystery from BarnesandNoble.com between 9/5/17 – 10/5/17 and registers their purchase at http://sites.kensingtonbooks.com/kensingtoncozies/BN/ will be automatically entered into Kensington’s “Cozy Mystery Bonanza” sweepstakes for a chance to win a $300 value gift basket.

–        The grand prize ($300 value)

–        Kensington Cozies Digital recipe book

–        A STORY TO KILL by Lynn Cahoon

One grand prize winner will be selected after the sale has concluded.

ABOUT QUEEN BEE: Murder claims the life of a free-spirited friend of ex-cop and farmette owner Abigail Mackenzie after a New Age Cult leader takes over an abandoned nudist camp in the mountains near Las Flores, California. Abby teams up with the dead woman’s brother to discover the killer’s identity even as an old boyfriend in Abby’s life shows up unannounced with a hidden agenda.

ABOUT HIVE: Abby suffers emotional challenges following the attempted murder of her friend Paola Varela and the death of  Paola’s husband. She seeks help from a new doctor in town while piecing together the clues to smoke out a killer. But as Abby attempts to heal and  help Paola  recover, she unwittingly places them both in the crosshairs of the killer.

See the full Publishers Weekly review at, https://www.publishersweekly.com/978-1-61773-917-0

The novel that launched the three-book Henny Penny Farmette series of mysteries is BEELINE TO MURDER.

BEELINE TO MURDER started theHenny Penny Farmette mystery series

ABOUT BEELINE: Abby is drawn into solving the murder of the celebrated pastry chef who buys her trademark lavender honey. The search for the murderer takes her through the lives of several of the town’s eccentric characters, exposing secrets along the way until she unmasks the killer among them.

Don’t miss this wonderful opportunity to stock up on your favorite cozy authors books this fall with the exciting offers from Barnes & Noble and Kensington.

Jars of orange marmalade make lovely holiday gifts

Who can resist the flavors of homemade jams? Whether it embellishes an appetizer of grilled fig and melted goat cheese or is spread upon a fat slice of fresh-baked bread, jam has power to elevate any meal to another level.

Using the seedless oranges growing on our farmette trees, I’m making marmalade. Marmalade made with the oranges ripening this time of year make great additions to holiday gift baskets. I like to add jars of honey, fresh tangerines, nuts, summer jams, and homemade treats.

RECIPE FOR ORANGE MARMALADE

Ingredients:

4 large oranges (preferably a seedless variety)

2 medium lemons

1/2 teaspoon butter (to reduce foaming)

1/8 teaspoon baking soda

6 Tablespoons dry classic pectin

5 1/2 cups sugar

Directions for Preparing the Jars and Canner:

Wash pint jars in the dishwasher or wash the jars and screw rings in hot soapy water, rinse, and drain upside down on paper towels.

Remove the wire rack from the canner and set aside; then, fill the canner half full of water and bring to a simmer.

Directions for Making the Fruit Mixture:

Wash the oranges and lemons.

Peel the fruit, using a vegetable peeler or a sharp paring knife. Discard any seeds and the pithiest parts of the inner peeling as the pith tastes bitter.

Cut the peeled skins into narrow strips.

Pour water into a saucepan.

Add baking soda and strips of peel.

Bring to boil and then reduce the heat, simmering for 20 minutes and stirring as needed.

Cut the fruit into thin quarters.

Add the fruit and juice to the saucepan of simmering peelings, cover, and allow everything to simmer for 10 minutes.

Remove 4 cups of the fruit/peeling/juice mixture  and pour into a large saucepan (6 or 8 quart) or stock pot.

Stir in the pectin and add the butter and sugar, mixing well.

Bring to a roiling boil, stirring constantly, for a full minute and then remove from heat, skimming off any foam.

These jars are filled with hot fruit mixture, ready for lids and canning

How to Can the Marmalade:

Ladle the fruit mixture into the warm, clean jars, leaving between 1/4 and 1/8 inch space from the top.

Wipe the jar rims before placing the jars on the wire rack of the canner.

Lower the wire rack of jars into the simmering water in the canner.

Make sure the jars are covered by 2 inches of water (add boiling water if necessary).

Cover with lid and boil for 15 to 20 minutes.

Turn off flame, remove the jars of marmalade, and set them onto a towel to cool.

Listen for the popping sound that signals the lids have sealed. Check lids for seal once the jars have cooled by pushing against the center of the lid. If it springs, the jar has not sealed and must be refrigerated. The marmalade will still be good to eat.