In MURDER AT BARCLAY MEADOW, after retreating to her late Aunt Charlotte’s farmhouse to recover from learning of her husband’s affair, Rosalie Hart discovers a yellowed recipe card. Charlotte’s five grain bread recipe is written in uneasy cursive letters, smudges and stains dotting the card from years of use.

During summer visits to her aunt’s farm, Rosalie and Charlotte would make bread together. “Rosalie,” Charlotte would call to her. “Come and dust some flour on your hands and drop the dough on the bread board.” Once she was by her aunt’s side, Rosalie would cinch an apron around her waist and dip her small hands in the flour, feeling its coolness.

“Like this?” Rosalie would say.

“Perfect. Now knead it with every part of your hands: fingers, palms, and fists.”

Rosalie gave the bread a firm punch.

Aunt Charlotte smoothed Rosalie’s hair. “Don’t think, just breathe through your young heart. Bread’s very essence allows us to nurture those we love, and feel connected to the good solid earth. You know, my dear, for me, baking bread is like coming home.”

Finding the recipe was Rosalie’s first step toward healing her wounded heart. Her love of cooking and nurturing others was reignited. Before long she began selling her bread in town and by the second novel, DEATH AT THE DAY LILY CAFÉ, Rosalie has opened her own restaurant.

After my mother died very suddenly when I was in my forties, I felt lost and orphaned. My sisters and I were all devastated and in our own individual ways, had to learn to parent ourselves. Time to be the grown up. But grief is a tricky thing. It can sneak up and sock you in the gut when you aren’t expecting it. And yet it reveals to us how hard we love and what a gift that is.

After we sold my mother’s house, I returned to Maryland with my share of her belongings. I had begged my sisters while dividing the silver, if I could please have her recipes.

One afternoon I untied the ribbon of the box where she stored her magazine clippings and cards, open at the top with accordion pages divided by courses. Under salads I discovered a yellowed index card written in my mother’s familiar script. There was another identical recipe right next to it, only this one was typed. My grandmother loved her typewriter.

“Hollywood Salad.” Muscle memory kicked in and I remembered tasting that delicious salad at Christmas Eve dinner. It was her signature salad and I would always ask her if I could toss it in her rose wood bowl with matching tongs. (I asked my sisters if I could have that too. They are very cool sisters.) My mother would add the homemade croutons she had dipped in garlic olive oil and crack an egg over top. Then I would toss it with verve, a leaf or two of lettuce landing on the formica.

Christmas Eve dinner was a special occasion. Along with Hollywood salad she would serve filet mignon wrapped in bacon that my father purchased and presided over, ensuring it was cooked to perfection, potatoes au gratin, green bean casserole (yes, the one with the crispy onions), and an oyster dish that I could never be cajoled to taste. I was a very picky eater which people now find difficult to believe.

When I attended cooking school in Tuscany a few years ago, our chef, who had visited the United States many times said the one thing she didn’t get about our country was that we devoted an entire aisle of the grocery store to salad dressings.

“All you need is a little olive oil and a few other ingredients, maybe a little lemon, salt and pepper, and there you go,” she had said.

My mother and grandmother must have known this long before I became interested in the culinary arts. I don’t think I have purchased a bottle of salad dressing since.

Hollywood Salad (verbatim)

3/4 quarts mixed salad greens (this fills your large salad bowl about 1/2 full — if you fill the bowl with lettuce, increase other ingredients accordingly.)

1/4 cup garlic-flavored olive oil
1/2 cup unflavored olive oil
1 Tablespoon Worcestershire sauce
Salt and pepper
1/2 teaspoon dry mustard
1/2 cup lemon juice (or less, not too much)
1/2 cup roquefort cheese, crumbled
1/4 cup grated parmesan cheese
1 raw egg
2 cups croutons (cut sliced bread into cubes, brown slightly in oven)

Cut up greens in salad bowl. Add ingredients in order, including raw egg, unbeaten. At the last moment, dip croutons in remaining garlic oil, and then toss the whole salad together, making sure to mix egg in well. Serve at once. (If you don’t have enough time, it isn’t necessary to dip croutons before adding to salad — they will absorb oil in mixing.) Author’s note — yes it is!

To make garlic-flavored oil, let 3 – 4 cloves of garlic (cut in halves or quarters) stand in 1 cup olive oil for 1 hour or more at room temperature. Only use 1/2 cup for salad, but keep the rest to dip croutons just a second before adding them to salad.

*If you are uncomfortable with the raw egg you can parboil it.

About The Book

Death at the Lily CaféRosalie Hart returns to the sleepy town of Cardigan on Maryland’s Eastern Shore in this delightful traditional cozy mystery series filled with to-die-for recipes and small-town charm.

Rosalie Hart has finally opened the café of her dreams. Decked out with ochre-tinted walls and stocked with delicious organic fare, the Day Lily Café is everything Rosalie could have hoped for. But not five minutes into the grand opening, Doris Bird, a dear and trusted friend, cashes in on a favor—to help clear her little sister Lori of a first degree murder charge.

With the help of her best friend and head waiter Glenn, Rosalie is on the case. But it’s not going to be easy. Unlikable and provocative, murder victim Carl James Fiddler seems to have insulted nearly everyone in town, and the suspect list grows daily. When Rosalie’s daughter Annie gets caught in the crossfire, the search for the killer becomes personal in this charming cozy perfect for fans of Dianne Mott Davidson and Joanne Fluke.


About The Author

Wendy Sand Eckel is the author of MURDER AT BARCLAY MEADOW, the first in the Rosalie Hart mystery series set on Maryland’s Eastern Shore. A member of the Mystery Writers of America, she has degrees in criminology and social work and a passion for words and their nuanced meanings. DEATH AT THE DAY LILY CAFÉ, the second in this series, will be released by Minotaur Books July 26, 2016.

Dayna Linton
Dayna Linton
Dayna is the owner of not only Novels Alive but of Day Agency, a full-service self-publishing agency for independent authors. She has been assisting independent authors to achieve their dreams of becoming published authors for over 15 years. From New York Times and USA Today Bestselling authors to the first-time author to every author in between. Dayna is a self-professed bibliophile. While dancing has always been her first love, reading came as a very, very close second, with gardening coming in as a close third. Dayna is also the divorced mom of four adult children and a very proud grandma. She is also a web designer, social media specialist, book blogger, and reviewer. She's a long-time Disney lover and a Utah Jazz, Utah Utes, and Dallas Cowboys fan. See Dayna's reviews here: Dayna's Reviews


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