Sunday, November 18, 2018

Holiday Season

by Carrie Kennersly, veterinary technician and owner of an adjoining barkery and bakery, whose adventures are memorialized in the Barkery & Biscuits Mysteries by Linda O. Johnston




Hi, everyone!  It's hard to believe how quickly this year has gone.  It's the holiday season already!  We've already celebrated Halloween, and Thanksgiving is later this week.

I've been getting plenty of business already in my two bake shops, Barkery and Biscuits, and Icing on the Cake, and feel sure I'll get even more just before Thanksgiving since people like to have sweets for their own dinners--and will also give healthy treats to their dogs in celebration. 

What am I doing for Thanksgiving?  I'll be cooking a turkey dinner, and those dining with me will include my brother Neal and his girlfriend--and my assistant--Janelle Blaystone.  Also, Dr. Reed Storme, the veterinarian with whom I have a really fun relationship, with join us.  And our dogs, of course--my Biscuit, a toy poodle-terrier mix, Reed's Belgian Malinois Hugo, and Janelle's Labrador retriever Go.    And yes, I'll have sweets from Icing there for dessert, as well as treats from the Barkery for the dogs.

And of course I'll be hoping that nothing nasty happens in our town of Knobcone Heights during the holiday season.  I seem to be getting involved with helping to find the bad guys in quite a few situations that often involve murders, and I really don't want that to happen again, especially now.

Anyway, guess what.  I'm already so jazzed about the holiday season that, as part of the Killer Characters Seasons Readings, I'm going to give away a copy of PICK AND CHEWS--the most recent book that describes how I helped to solve yet another one of those murders in Knobcone Heights--to one person who comments on this blog post.  The person who writes my stories, Linda O. Johnston, says she will have her own dogs pick the winner on Thanksgiving Day, and that the winner needs to live in the U.S.  She requests that people include their email addresses in their comments.

So--good luck to all of you.  And Happy Thanksgiving!

PICK AND CHEWS, the fourth Barkery & Biscuits Mystery by Linda O. Johnston, was a May 2018 release.  And watch for FOR A GOOD PAWS next May!


www.LindaOJohnston.com

46 comments:

  1. Happy holidays, Carrie (and Linda). Try not to get yourself killed while chasing murderers, okay? mbradeen [at] yahoo [dot] com

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    1. I do try to be careful. Honest, I do.
      --Carrie

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  • Since I can't be with you in Knobcone Heights to celebrate Thanksgiving, maybe I can share one of my favorite recipes for the holiday season. Everyone thinks of the standard green bean casserole as being the dish to make. Well, I kick it up a notch with my Green Bean & Shoepeg Corn Casserole (recipe below). Maybe you will try it this year and let me know how it goes. It disappears at our table faster than you can say "whodunit"!

    Always LOVE your covers, but I really do think that the cover of "PICK AND CHEWS" is my absolute favorite. Being one that worked for a while seeing that pooches got adopted it just jumps out at me. I have this book on top of my TBR list and would love the opportunity to read it. Thank you for the chance to win a copy!

    Here's my recipe:
    Green Bean & Shoepeg Corn Casserole
    Serves 8
    Ingredients
    1 can French style green beans, drained
    1 can white shoepeg corn, drained
    1 can celery soup, undiluted
    1 ½ cups grated Mild Cheddar
    ½ cup sour cream
    ½ cup chopped onion
    1 can water chestnuts, finely chopped
    1 roll or tube of Ritz crackers
    1 stick of butter, melted
    Spray casserole dish with non-stick spray.
    Place drained green beans in casserole dish.
    Top with drained shoepeg corn.
    In bowl mix celery soup, cheddar cheese, sour cream, onions and water chestnuts until combined. Spoon on top of veggies in casserole dish.
    Crumble crackers in bowl and drizzle with melted butter. Stir to coat crackers. Sprinkle over top of cheese mixture in casserole dish.
    Bake in a 350 degree oven uncovered for 40 minutes.
    NOTES: This goes great for a potluck dish. It’s great hot, warm, or room temperature. It never seems to make it to the refrigerator as leftovers but I’m sure it would reheat nicely too.
    2clowns at arkansas dot net

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    Replies
    1. Linda O. JohnstonNovember 18, 2018 at 5:53 PM

      Wow, thanks for the recipe, Kay! And delighted that you like the PICK AND CHEWS cover.
      --Carrie

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