To say that I’m livin’ the dream is putting it mildly. I have a job that I enjoy, a partner that I love, and a future that’s so bright. . .well, you get it. Life is good.

I’m Giselle Cutler, a veterinarian from San Leandro, California, and the better half of Marta Perry, a social worker (just kidding, Marta!). We live in a renovated 1930s house, and if Marta has her way, we’d have the entire place decorated a la The Great Gatsby. Needless to say, she keeps me on my toes, but I’m not complaining. I’ll just say, though, that my furry clients never make me move the furniture.

I’m not one for drama, but recently Marta and I ended up in Arizona for a family issue. While it didn’t turn out the way I wanted it to, I did learn that there are ties stronger than blood, and that love is a life raft when we’re in the middle of tragedy. (You can follow the story in “The Deep End”, released in April 2018 with Bold Strokes Books.) I was grateful that I had someone with me who helped to keep me sane and focused, something we all need and deserve.

After everything was over, Marta and I hung around for a while and did the touristy thing. Scottsdale, a city that calls itself “The West’s Most Western Town”, did not disappoint! Between the accessible art galleries, the great food, and the awesome live music, we had a wonderful day enjoying the fall weather in downtown Scottsdale. Between the two of us, Marta is the self-proclaimed foodies, but I found myself really digging one particular dish: Green Chili Rellenos. I ate it with refried black beans, homemade tortilla chips, and salsa. After we got back to San Leandro, I played around with the recipe and came up with an incredibly easy way to enjoy the combined flavors of cheese and green chilis. Enjoy, and if you ever get a chance, take a trip back in time to the Old West.

Green Chili Relleno Casserole
Preheat oven to 325. In a large bowl, mix two eggs, two cups of baking mix (I used Bisquick), two cups of milk, ¼ teaspoon of cayenne pepper, ½ teaspoon each of paprika, salt, and black pepper. Mix well. In a large casserole dish, layer whole green chilis until the bottom is covered. Put two cups of shredded cheese and cover the chilis (I used a mixture of Colby and Jack cheese). Pour the egg mixture evenly over the cheese. Bake until the top is golden, about 25-30 minutes. Cool, cut into squares, and enjoy.

You can read more about Giselle in The Deep End, the first book in the NEW “Giselle Cutler” mystery series.

Local veterinarian Dr. Giselle Cutler’s world revolves around her profession and Marta, the woman she loves. She’s confident both will always be there to support her, until her cell phone rings in the middle of the night and her once-stable world begins to spin out of control. Her sister Tiffani is missing, and all fingers point to fifteen-year-old Leif, Giselle’s nephew. Life as she knows it is fading fast, and with it, the security that family provides. As the true nature of each relationship is revealed, Giselle begins to doubt her ability to keep—and deserve—a lasting partnership. But Marta’s not giving up, and her support is the lifeline that keeps Giselle from toppling over the edge as they confront the dangers and dark secrets behind Tiffani’s disappearance.

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About the author
Ellie Hart is a lifelong writer whose love of mysteries was formed early in life. At age eight, she discovered Agatha Christie—much to her mother’s dismay—and began devouring any and all books she could find that featured murder and mayhem. After a twenty-year career as a high school and community college English teacher, she now devotes her newly found freedom to writing mystery novels and reading for pleasure. Ellie lives in the Sonoran Desert and dreams of moving to a place where the seasons are something besides hot and hotter.

All comments are welcomed.