Aloha ahiahi from the best kept secret in the Hawaiian Islands: Aloha Lagoon, where the nights are warm and the crime is as hot as my guy, a cutie named Jimmy Toki. He’s over six feet of muscle, built to stop the murder and mayhem that can happen around here.

My name’s Autumn Season – blame it on my crazy parents – and I’m a photographer with an eye for a good picture. Unfortunately for me, I apparently caught something in my lens that I shouldn’t have, and now the heat’s on me. Thankfully, I’ve got an entire island on which to relax. . .when I’m not running from the bad guys, that is. From awesome surfing conditions to our own private beach, the Aloha Lagoon Resort has it all. If you want to join me and Jimmy for a quick visit to paradise, we’d love to show you around.

Just ignore the occasional body or two, okay?

Being creative is second nature to me, and I love catching just the right scene in my camera lens. After all, I had to come up with all kinds of reasons why I was stuck with such a corny name. If you decide to make the trip, I’ll be happy to show you some of the best spots for catching a wave with your board or a sunset with your camera. We’ve got a water fall here as well that’s something to see, especially in the morning when the rising sun catches the water. It’s like watching diamonds flow over the rocks!

Speaking of precious things, I’ve got a great recipe for something that Jimmy’s mom likes to call “Hala Kahiki Dip”. That’s what we call pineapples here in the islands, and if they’re not a natural treasure, I don’t know what is. It’s really easy and uses items that you’ve probably already got in your cabinets and fridge.

Mrs. Toki’s Hala Kahiki Dip (serves at least a dozen, but not if Jimmy’s around)

• You’ll need 8 oz. of softened cream cheese, 2 tablespoons of sour cream or plain Greek yogurt, 1 cup of diced ham, 1 drained can of crushed pineapple (reserve about ¼ cup of the juice), 1 cup of sharp cheddar cheese, ½ cup of real bacon pieces, and ¼ cup of chopped green onion.

• To make this, simply mix the cream cheese, sour cream/yogurt, and pineapple juice together and spread it in a pie pan (I use a disposable pan so I can send the leftovers home with Jimmy without worrying about losing a dish). Top this mixture with layers of pineapple, cheese, ham, bacon, and green onion. Cover it and let it chill for about thirty minutes. That’s it! I serve it with pita chips, but any sturdy chip or cracker will do.

I hope to see you soon in Aloha Lagoon. Just remember to pack your swimming gear and a magnifying glass ‘cause you never know when another case might pop up here in paradise. . .

You can read more about Autumn in Photo Finished, the 14th book in the “Aloha Lagoon” mystery series, released April 23, 2019.

When photographer Autumn Season lands the job of official photographer at the prestigious Aloha Lagoon Resort, she’s ecstatic. But a lively luau suddenly turns deadly, and Autumn realizes she may have accidentally snapped a picture of a murder in progress! Now the killer will go to any lengths to protect his (or her) identity, and Autumn is clearly in their sights. With the help of her best friend, super hottie, and head of the Aloha Lagoon Resort Security, Jimmy Toki, Autumn sets out to find the killer’s identity before the killer finds her. What do stolen camera equipment, a bossy busty blonde, and a group of jealous surfers have to do with it all? Autumn isn’t sure, but when another luau ends in another body, Aloha Lagoon might be headed for infamy instead of fame. If Autumn doesn’t get to the bottom of it all soon, she may just be the next victim to wipe out!

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About the authors
USA Today bestselling author Dane McCaslin and Kimberly Griggs had a blast writing about Autumn and Jimmy, and they can hardly wait for you to meet them! Release day was April 23rd, and you’ll be able to grab an e-book (or print, if you prefer) on Amazon, Barnes & Noble, Apple Books, and Kobo, just to name a few places.

Dane lives as far from water as you can get, smack in the middle of the Sonoran Desert. Yes, it’s got its fine points as well, but there’s a reason why she loves heading to the Pacific Ocean whenever she gets a chance. Since she’s now retired from a high school teaching career, she hopes to catch those rays often.

When she’s not writing, you can find Kimberly making music, watching a story on the big screen, and of course, reading as many books as her schedule will allow. Kimberly is living her own personal romance story with her wonderful husband of 20+ years. They have two wild and crazy boys, as well as two dogs that think they are humans. She resides in Northern VA near Washington, D.C.

All comments are welcomed.