Terri lives in Missouri with her funny, handsome husband and a high maintenance peekapoo. She’s also the author of the Rose Strickland Mystery series. Kirkus Reviews has some very nice things to say about the first in the series, Diners, Dives and Dead Ends.
“Austin’s debut kicks off her planned series by introducing a quirky, feisty heroine and a great supporting cast of characters and putting them through a number of interesting twists.”
Sounds like a fun read! Read on for more details about the book…and that promised recipe. You could win a copy of Diners, Dives and Dead Ends, too.
As a struggling waitress and part-time college student, Rose Strickland’s life is stalled in the slow lane. But when her close friend, Axton, disappears, Rose suddenly finds herself serving up more than hot coffee and flapjacks. Now she’s hashing it out with sexy bad guys and scrambling to find clues in a race to save Axton before his time runs out.
With her anime-loving bestie, her septuagenarian boss, and pair of IT wise men along for the ride, Rose discovers political corruption, illegal gambling, and shady corporations. She’s gone from zero to sixty and quickly learns when you’re speeding down the fast lane, it’s easy to crash and burn.
Warning: This traditional mystery contains quirky humor, off-the-wall characters, and a dash of spicy language. Be prepared for a fun read.
You can buy a copy of Diners, Dives and Dead Ends at Amazon or Barnes&Noble. And you can find me at TerriLAustin.com, Facebook, Twitter, and GoodReads.
Want to win a copy of Diners, Dives and Dead Ends? Sure you do! Leave a comment on this post with your email address and at the end of my blog tour on August 30th, I’ll enter you to win one of three copies. Continental US only.
It’s peach season here in Missouri, so I thought I’d share one of my family’s favorite recipes—
3 lbs. of ripe peaches (I use frozen when peaches are out of season. If you do use frozen, thaw them out first)
2 c. white sugar
1 c. brown sugar
½ t. salt
2 T. fresh lemon juice
½ t. cinnamon
¼ t. nutmeg
2 T. butter
Place sliced peaches in a heavy bottom pan with about a cup of water. Cook slowly, letting the peaches soften. Once tender, let cool and puree in blender or food processor. Return peach puree to the pan and add the rest of the ingredients, except for the butter. Simmer gently for 30 minutes. Stir often so the peach butter won’t scorch on the bottom of the pan. Turn off the heat and stir in butter.
See? Easy! Should last in the fridge for up to a week—around my family, it never lasts that long. Spread on baked chicken, biscuits, or add ½ cup to your pancake batter. Also good in oatmeal.
Thanks, Terri! So glad you stopped by the Hearth . The peach butter looks delish. Guess what I’ll be doing with the next batch of peaches from the farmers market? And what book I’ll be adding to my next book order?