CAUGHT IN A TRAP WINTER DEAL $1.99

Caught in a Trap front cover

CAUGHT IN A TRAP WINTER DEAL $1.99
Early morning. At Castlefield Basin an Elvis impersonator finds a body on his narrowboat. A knife is sticking out of the man’s abdomen. Fingerprints on the knife are not a match to Elvis. He and the boat disappear.A rich lady believes her toy-boy lover is stealing from her. He is found murdered. A maths student is found floating in Castlefield Basin. Is the connection the missing narrowboat?         BUY NOW $1.99

image-1  image    kobo[1]

 

CAUGHT IN A TRAP WINTER DEAL $1.99

Caught in a Trap front cover

CAUGHT IN A TRAP WINTER DEAL $1.99
Early morning. At Castlefield Basin an Elvis impersonator finds a body on his narrowboat. A knife is sticking out of the man’s abdomen. Fingerprints on the knife are not a match to Elvis. He and the boat disappear.A rich lady believes her toy-boy lover is stealing from her. He is found murdered. A maths student is found floating in Castlefield Basin. Is the connection the missing narrowboat?         BUY NOW $1.99

image-1  image    kobo[1]

DOLPHIN WATCH

Dolphin

Been back in Algarve a few days now, a relief from the storms of the UK. One o’clock today and a tourist boat was static only a few yards off shore, with a smaller boat hovering alongside. Not wishing to put down my glass of chilled white wine, but curious nevertheless, I picked up my binoculars for a look see. Around the front of the boats, quite clearly in sight was a playful pod of Dolphins, a magnificent spectacle. I sat and watched for a quarter of an hour before they moved on. Alas the wine had gone warm.

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Caldo verde

Caldo Verde

Caldo verde (green broth) is the most Portuguese of soups. It comes in different versions but Maria de Lurdes Modesto, the doyenne of traditional Portuguese cooking, recommends a simple preparation used in the village of Marco de Canaveses.  Here’s the recipe.
Gently boil 500 grams of potatoes, 3 garlic cloves, one sliced chouriço (meat sausage) and some olive oil.  Crush the potatoes with a masher. Add the shredded Galician cabbage for just a couple of minutes (avoid overcooking the cabbage). Dress the soup with olive oil. Serve, preferably in a clay bowl, and accompany with broa, a Portuguese corn bread.
The soup has the colors of the Portuguese flag: green from the cabbage, red from the sausage, and yellow from the olive oil. You find caldo verde everywhere: in homes and restaurants, in places where fado singers gather, and in festivals and fairs. The soup is so popular that vendors in farmers’ markets have a special shredder to make the distinctive strips of Galician cabbage that are the hallmark of caldo verde.
As with many traditional recipes, the origin of this soup is lost in time. There’s no recipe for caldo verde in the cookbooks written by Domingos Rodrigues in 1680 or by Lucas Rigaud in 1780. But these chefs worked for the royal family, so they probably shunned peasant cooking. The soup is mentioned in several 19th century literary works and it is the first recipe in Culinária, an influential cookbook published in 1928 by António Maria de Oliveira Bello.
Caldo verde is often served at midnight on New Year’s eve. Its comforting taste helps everyone feel warm and optimistic about the New Year!

Great review from Amazon Customer

Caught in a Trap front cover

Amazon Customer  4.0 out of 5 stars  Murder mystery
11 November 2018 Format: Kindle Edition
Brilliant murder mystery set around the North West and Birmingham and our beautiful inland waterways. Some really interesting characters including the return of the Gent and an Elvis impersonator. Love a bit of Elvis.
Many thanks Amazon Customer Learn More