I was raised on a diner stool.
Now I’m supposed to be managing the place—the Bear Claw Diner, the best and only diner in Elkview, Alaska. That means hiring and training staff, coordinating employee schedules, planning menus, ordering supplies, managing budgets, resolving customer complaints or any other issues that arise on a daily basis.
Does that sound like fun? Occasionally. I inherited the Bear Claw when my mom decided to retire and drag my dad to see the world beyond Elkview, population approaching one thousand, depending on whether Mary Jane Chapman has twins or triplets.
What’s not in the job listing is “must be able to assist local law enforcement with solving murder cases.” But at least once or twice a year, that’s exactly what I’m called to do. Well, sometimes I call myself, against the advice of those same law enforcement officers. So far, with the assistance of my orange and white tabby, Benny (short for eggs Benedict, for obvious reasons), I’ve been more help than hindrance in matters of crime solving.
But my favorite part of my day is cooking. Often I take the after-dinner shift, when I send my staff home and the kitchen is mine until the 1:00 a.m. graveyard people arrive. I roll up my sleeves and don my Bear Claw apron, making cakes, puddings, or pies that serve as enticing desserts after an omelet, for example. At the very least, the sweets lend a mouthwatering element to the décor—the tiered holders that sit on the counter or the refrigerated shelves in front of the through-window. Often I cut a slice of pie or a slab of cake for myself, just to make the display more enticing, with apples or peaches or chocolate cream spilling onto the plate. (Someone has to do it!)
So that’s my day—some management, some cooking, and some sleuthing. No wonder I sleep soundly.
Giveaway: A print copy of the short story Majesty in Miniature to the first three (U.S.) readers who submit a recipe in the Comments area, one suitable for a diner menu, to be included in the next Alaska Diner Mystery. Contest ends May 7, 2020. Good luck everyone!
Mousse and Murder is the first book in the NEW “Alaskan Diner” cozy mystery series, released May 5, 2020.
A young chef might bite off more than she can chew when she returns to her Alaskan hometown to take over her parents’ diner in this charming first installment in a new cozy mystery series set in an Alaskan tourist town.
When Chef Charlie Cooke is offered the chance to leave San Francisco and return home to Elkview, Alaska, to take over her mother’s diner, she doesn’t even consider saying no. After all–her love life has recently become a Love Life Crumble, and a chance to reconnect with her roots may be just what she needs.
Determined to bring fresh life and flavors to the Bear Claw Diner, Charlie starts planning changes to the menu, which has grown stale over the years. But her plans are fried when her head cook Oliver turns up dead after a bitter and public fight over Charlie’s ideas–leaving Charlie as the only suspect in the case.
With her career, freedom, and life all on thin ice, Charlie must find out who the real killer is, before it’s too late.
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About the author
Elizabeth Logan is the latest pen name of Camille Minichino. Camille is a retired physicist who has turned every aspect of her life into a mystery series. She is the author of 28 cozy mysteries in five series, with as many pen names. She also writes short stories and nonfiction articles, all of which can be found at minichino.com. She blogs regularly and writes a monthly newsletter. The first book in the Alaska Diner series, Mousse and Murder, was released May 5, 2020.
All comments are welcomed.
Sounds like a good cozy mystery! Thank you for the chance to win a copy.
wfnren at aol dot com
So exciting to be on the site withe Dru Ann Love — winner of the prestigious Raven Award.
Thanks for hosting me!
Elizabeth Logan/Camille Minichino
I’m not a cook, with that said…..
I saw a box of frozen cooked mussels in garlic & butter….
I cooked up farfelle pasta…..
Then I heated up the mussels, took the meat out of the shells, then put the farfelle pasta in with the mussels & sauce…then served with a side salad…
It wasn’t bad…
This is sort of a non-recipe for migas: lightly fry some cut up pieces of corn tortillas, one or two; add beaten seasoned eggs and cheese and scramble. Serve with a dollop of salsa on top.
This new series sounds like fun with a lot of potential for trouble!
This sounds like a good read. I like the idea of “visiting” Alaska (without the travel hassles!)
There’s nothing I like better than a non-recipe that ends up so tasty! Elizabeth/Camille
Management, cooking and sleuthing sounds like a great way to spend the day. Looking forward to this new series.
I would vote for shrimp salad sandwiches on a long roll with a layer of crispy bacon, and lettuce. The shrimp salad can be any kind of shrimp mixed with enough mayo to bind it, and some minced onion (enough to give a bit of flavor), and any other seasoning you would wish/have on hand. It really is surprisingly good with the bacon, and I first came across a version of this sandwich in London, but with avocado instead of lettuce and on a baguette instead of a long roll. However, I thought the avocado might be tough or expensive to find in Alaska. This is so simple that I am unsure whether it qualifies as a recipe.
I would love to read this book!
Roasted Brussels Sprouts –
With this recipe, use as much of each ingredient as you like, just be careful to not drench the vegetables with too much oil because they will get soggy.
Cut Brussels Sprouts in half
Steam to soften, about 5 minutes
Toss Brussels Sprouts with a little olive oil and sliced garlic
Spread on baking sheet
Bake at 450 degrees for 30 minutes (vegetables should start to turn black on top) or until the Sprouts are as blackened as you prefer.
Serve plain or with Parmesan cheese.
Wow, how exciting to get all these recipes! Thanks Dru Ann, and everyone! Camille/Elizabeth
I am thrilled to see all these recipes from the commenters. Thank you.
**** WINNERS ****
Majesty in Miniature are Lisa Sabatini, Pat Dupuy, Cyn209, GB
Congratulations!