"And Then There Were None" {by Agatha Christie} Book Club Ideas

10 Little Book Club girls 

invited to discuss a book and dine,

They got more than they bargained for 

and then there were Nine...

Rain drummed the window pains like the bony fingers of a legion of persistent specters.  Wind howled around the derelict mansion, and thunder bellowed in the ashen sky.  

Dearth Island was besieged by a tempest.  We little book club girls were about to be tossed on the angry waves, set adrift into a nightmare fresh from the pages of our books.

Ten odd little figurines grimaced from atop the mantelpiece of the dining room.

Huddling together in the drab, dusty, room, we ate our cheery dinner.  There were so many scrumptious delights to enjoy.  

This Cinnamon sugar churro cake was especially divine,
Download the recipe HERE.

We had almost forgotten the foreboding gloom of the evening, when suddenly...

all the lights went out and the house was plunged into complete darkness!

What had just happened?  Did someone forget to pay the electric bill?

Or was this a horrible coincidence of fate???

CRASH

CLATTER

SCREAM!

A loud, deep, deliberate voice sliced through the blackness.

The Voice filled the room and chilled us to the core.

Listen to The Voice and its instructions HERE

We were left in a vast void of spine-tingling silence.  We procured a flashlight.

As the beam of light searched the room,  we were greeted with a shock!

A giant poster depicting a nursery rhyme regarding the gruesome fate of 10 Little Book Club Girls had appeared above the fireplace!  Terror crept into our voices as we read aloud its sing-song verse.

Upon further investigation, we noticed that one of the 10 little dolls was missing as well.

A deadly game was unraveling, and a killer was among us!

The cacophony of confused, fearful voices rose and fell like frantic waves crashing on jagged rocks.  Light flashed, cutting through the din, as every cell phone screen lit up in unison.  

The message: a picture text.  

The words: "Help me."

Kellie, had just sent us all a text.  She had been in the room before the lights went out, hadn't she?  Her absence quickly became apparent to our shocked faces.  

Could we find her in time???

The pedals of the piano led us to the drawing room, where, Kellie's lifeless body lay half underneath the covered piano.  She was beyond help now.  She had been slashed up and down, and the gruesome gashes that tore into her skin looked like...PAPER CUTS!

After scanning the drawing room for any possible clues, we reconvened in the dining room, and noticed something that had not been there before.  A message in a bottle in the center of the table.  The message delivered with it a sinking feeling that we had entered a bad dream from which we would never wake.  We had all come to discuss a murder mystery, not become involved in one.  And yet, here we were, tangled in this macabre web of a sinister intellect.

So many murder weapons....

We read the note aloud, and a clue was given in the form of an anagram.

The answer to the anagram is: KITCHEN STOVE

Lisa solved it in a snap!  She ran to the kitchen stove, threw open the oven, and let out a scream of disgust and terror.  Agatha Christie's "And Then There Were None" lay inside the gaping oven like a bloody, undercooked book casserole.  

Obviously the murder weapon.

But what's this?!  Lisa found an inscription on the inside the book, 

"If lost, please call xxx-xxx-xxxx."

Lisa's shaking fingers quickly dialed the number.  

In the silence we heard the telltale buzz of a cell phone, and that phone belonged to book club member...Robin!

(this is not Robin but you get the idea)

In a flash of indignant rage, Robin proceeded to confess to her devilish deeds:

"I did it!  I sliced Kellie to ribbons with the very book that she borrowed from me and so thoughtlessly didn’t return in time for book club! Tonight I intended to get even with all of you! I’m tired of loaning my books to all of you book club girls, and not getting them back!"

Let this be a lesson to us book club girls:

After a book should a friend inquire,

Tell her "NO!" and quell that fire.

For loaning out a book so precious,

Can leave one plotting revenge most vicious.

In solving the mystery, Lisa won:

-a hardback copy of "Murder on the Orient Express" by Agatha Christie

-fingernail polish in a skull-shaped bottle

-& murder weapon earrings (bow & arrows)

Download your own bookmark for yourself or your book club
choose from the 5 options or download all five on one page.

1. Bloody page
2. Island at night
3. Red cover
4. Black noose
5. Red noose
6. All bookmarks 

Read our star rating and full book review HERE

9 Easy Irish Foods for St. Patrick's Day Dinner

Are you lucky? If you're like me, you probably don't win at many things. That is unless you are running for a student body officer in high school and no one runs against you. Yep, true story. I won. I'm so lucky!

Delicious Dish: Pear Beet Spinach Salad

Yesterday I was putting paint on a palette for my 3 year old. It was our first time painting together. He insisted on running his paint brush through all the colors at once to create these lovely multicolored brush strokes. (I won't lie, I did cringe as the palette lost separate definitive colors). As I type this, I realize that I love Thanksgiving because of the wonderful palette of flavors, especially in the side dishes. The sides are what provide all the color and beauty in the meal. As you are putting your menu together or deciding what to bring to a gathering, think color!

This pear, beet and spinach salad will be a great first course for your eyes and tummy. It is my favorite go - to fall salad because it is so simple.

Pear Beet Spinach Salad

2 lbs. Spinach
8-10 Beets
1 Pear
4 oz Goat Cheese
1 cup Walnuts

Dressing:
1/2 c. High quality white wine vinegar
1/2 c. Olive Oil
1 Shallot
Salt (1-2 Tbs.)
Pepper

Preheat the oven to 350 degrees. Spread the walnuts single layer on a cookie sheet. Roast them in the oven till they smell nutty 8-10 minutes. While the nuts are roasting, prep the beets.

Cut the stems off, but do not peel. Then wrap them individually in tin foil and place them on a baking sheet. Bake at 350 degrees for 30-40 minutes, till you can insert a fork easily and pull it out. Cool and then peel the skin off and slice 1/8-1/4" thick. While the beets are roasting, prep the salad dressing.

I like to use a pint sized canning jar for the dressing. I also like my dressings to be heavier on the vinegar, but that is where you can adjust to your personal preference. I probably do a 2:3 ratio olive oil to vinegar. First mince the shallot (like you would garlic), then sprinkle a generous amount of salt over it and let it sit for about 10 minutes. Add the vinegar, let it sit for 5, then add the olive oil and a dash of black pepper, shake vigorously. If you would like to keep the emulsion better, then whiz it in the blender with a few of your walnuts. Taste and add salt or vinegar as needed.

Next slice the pears. I think all kitchens should have a mandolin. I have a very simple OXO that does the trick for simple things. It slices everything the exact same thickness.

After that, if you really want to get festive you can use your favorite shaped cookie cutter to add the perfect holiday touch.

I recommend dressing any salad, just before you serve it. Toss the spinach with the dressing, then use that as a bed to display the beets, pears, goat cheese and walnuts.

There are several nice variations you can do with this salad: pomegranate instead of beets, gorgonzola instead of goat cheese, or arugula instead of spinach.

Cheers to savoring the harvest with friends and family, 

Elizabeth

Delicious Reads Fall Favs!

While I know you're all cozied up with some Favorite Fall Books, I'm dying to share some of my other Fall Favs! Is anyone else obsessed with all-things-fall??

Fancy Polish!

(picture source)

OPI is my favorite brand of nail polish because it stays on the longest (excluding Schelac type) and OPI has so many amazing colors! I switch up the polish on my fingers every week so I need a good selection to choose from. You can find OPI's FALL AND WINTER SELECTION HERE. 

Desserts that scream GET IN MY BELLY!

Recently I had a fall bake-off with one of my friends from all the mouth-watering fall food on Pinterest. We had a competition and the judges couldn't decide between these two recipes. Either one would make a great addition to a holiday bash or
 Thanksgiving Dinner!

 (Recipe Source- Lil Luna)

Ingredients

• 1 cup Flour
• 1/2 cup Butter (softened)
• 1/2 cup plus 1/4 cup Pecans, chopped
• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups Whipped topping, divided
• 2 1/2 cups Milk
• 3 sm pkgs. White chocolate instant pudding mix
• 1 - 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
5. Let chill for 3 hours or until set.

(Recipe Source- Modern Parents Messy Kids)

Ingredients

• 1 1/2 cups crushed gingersnaps cookies or graham crackers
• 1 tablespoon white sugar
• 1/4 cup melted butter
• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 – 4 cups melted vanilla ice cream
• 2 cups frozen whipped topping thawed

Instructions

1. Combine 1 1/2 cups gingersnaps and 1 tablespoon sugar and stir in melted butter.
2. Press mixture into a 9 inch pie plate. Bake for 15 minutes at 300 degrees and allow to cool. Freeze for an hour.
3. Combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir and fold in whipped topping.
4. Take out crust from freezer and spread ice cream in an even layer in bottom (the amount of ice cream depends on how deep your dish is). Pour pumpkin mixture over ice cream.
5. Freeze at least 2 hours before serving.
6. Top with whipped topping and gingersnap cookies for a pretty presentation.

If you want to see other recipes I love and what else I'm pinning, you can 

FIND MY PINTEREST HERE

Fall Candles!

Add caption

I've been obsessing over is this Limited Edition Pumpkin Candle. You guys… the flavor is to die for . . . Pumpkin Pecan Waffles!? Everyone who comes into your house will 1) think you baked something amazingly delicious to share  2) immediately ask how they 
can get their own. 

The Pumpkin Pecan Waffle Candle can be ordered from Bath and Body Works. 

And they have a whole line-up of Delicious HOLIDAY Candles and Candle Holders too!

Pumpkin Spice OREOS!

Yeah… you heard me right. OREO's came out with a PUMPKIN SPICE flavor! They are a limited edition and everything you could want packed into a fall Oreo. Get 'em fast! You will not be disappointed! I found these at my local Target.

Fall-ish Mugs for Delicious Beverages!

When I go on vacation I don't need a gift shop for my souvenir. I am a wee bit obsessed with mugs… so I've acquired quite a selection over the years. I'm all about creating a mood in my house and having the perfect mug with a delicious beverage is essential!

My new favorite mug comes from IKEA. It's nice and big to hold all my tea and hot chocolate and the best part, it's SO affordable at only $3.99!
 I'm thinking about Christmas gifts...

Lastly, who isn't obsessed with SCARVES when the cold weather kicks in and causes you to shiver?

Right now I'm crushing big time on this oh so COZY and large plaid blanket scarf. This gorgeous over-sized scarf can be tied several different ways to complete your fall/winter look and always makes me feel relaxed and ready for the day.

Find this and more scarves HERE

Well I hope you enjoyed this little sneak-peek into some of my favorite fall things. What about you? What do you love for fall??

We are getting really really exited over here for our first ever Delicious Reads Retreat that kicks off in Park City on Friday!! Stay tuned for pictures from our epic shin-dig! Author Teri Harman is coming to discuss her book Black Moon and we will also be selecting the whole 2015 Book Line up!! 

See ya next time! 

Your Writerly Ranter,

Brooke

Food Ideas for: "Ruin & Rising" {by Leigh Bardugo}

"I didn’t plan for the meals (in my books) to be symbolic, but food is never incidental. The act of cooking for people, of breaking bread with friends is so important. Even something like sugar and the rationing of it turned into an important social moment for Alina in the books." 

-Leigh Bardugo in an interview with The Midnight Garden on June 9th, 2014

Let our food journey into Ruin and Rising begin...

Photo from The Midnight Garden 
I wish I had the pleasure of taking Leigh out to lunch to gab about books and food!

A few decorative touches before the food starts to arrive

THE MENU

RUSSIAN BLACK BREAD RECIPE
GARLIC HERB BUTTER RECIPE

"Roasted Firebird"
You can't beat the roasted chickens at Costco and  the mushrooms in cream sauce was heavenly spread over top!

We had good intentions of trying to make Elle Jauffret's beautiful WHITE CATHEDRAL CROQUEMBOUCHE (see photo below) but time got the better of us and we had to come up with Plan B to make it happen. Plan B consisted of stacking cream puffs as high as we could manage before drizzling them in caramel and chocolate syrup. 

Please don't judge Elle's stunning creation by our version but at least we had good intentions right?

Sorry Elle, one day I will make it!

Dish: Croquembouche made with “cavernous” and filled cream puffs.

Filling: fig crème patissière, rose crème patissière, almond crème patissière.

Find this AMAZING recipe on Elle's website!

CAULIFLOWER WITH POTATOES RECIPE

Food Links:

CAULIFLOWER WITH POTATOS RECIPE

GARLIC HERB BUTTER RECIPE

MUSHROOMS IN CREAM SAUCE

RUSSIAN BLACK BREAD RECIPE

WHITE CATHEDRAL CROQUEMBOUCHE by Elle Jauffret 

Helpful Links:
READ OUR Q&A INTERVIEW WITH LEIGH
READ OUR BOOK REVIEW AND STAR RATING 
HOW TO GET THE SUN SUMMONER LOOK
DECORATING & BOOK CLUB TIPS FOR RUIN & RISING (COMING)
LOOKS FROM BOOKS: RUIN AND RISING

THE GOLDFINCH: Art Gallery Hors D'ouvres

For our book club this month we have been reading the Pulitzer Prize winning book, THE GOLDFINCH by Donna Tartt. There have been several mentions of foods of all varieties and of every culture and class. We've been reading of foods and appetizers so fancy that I can't even pronounce them and on the flip side we hear of foods leftover from a Vegas nightclub like chicken wings and Chinese take out. Tartt is a master at making the food her characters eat say something about who they are, and that talent has never been clearer than in The Goldfinch.

"We ate asparagus flan with shallot vinaigrette; smoked salmon; smoked sable carpaccio; perciatelli with cardoons and black truffles; crispy black bass with saffron and fava beans; bbq'd skirt steak; braised short ribs; and panna cotta, pumpkin cake and fig ice cream for dessert." 

This passage from Goldfinch is where we found the flavor inspiration for these hors d'ouvres. Even if you don't like to cook, these will be fun for you to make, it is more about assembling a few easy ingredients. Either way, you'll be sure to wow your guests. Below you will find instruction on how to make Smoked Salmon Crostini with Egg MImosa and Chives, Finch eggs, and Fig and Chevre Crostini. 

Smoked Salmon Crostini with Egg Mimosa and Chives

INGREDIENTS:

-1 baguette 

-olive oil

-cold smoked salmon

-creme fraiche

-2 hard boiled eggs, peeled

-fresh chives

DIRECTIONS: Preheat the oven to 275 degrees. Slice the baguette in thin (1/4") slices on a slight diagonal. Place on a cookie sheet and brush lightly with olive oil followed by a little salt. Bake for 8-10 minutes, till the outside edges are crispy, but the center of the bread is just barely toasted. Cool and set aside half of the rounds for the Fig and Chevre Crostini. While the crostini are baking, prep the egg mimosa. Slice the eggs in half and separate the whites and the yolks. Then using a metal mesh strainer push the yolks through the strainer.

This will create a very light fluffy texture. Do the same with the whites, but keep them separate. Next create 10-12 chive batons by cutting them in 1 in long slices with a sharp angle at each end. 

To assemble, place a piece of smoked salmon on the crostini, put a small dollop of creme' fraiche on top of the salmon then a teaspoon of the egg mimosa and a chive baton. Voila!

"Finch" Eggs

INGREDIENTS:
-Blue cheese at room temperature

-Seedless Grapes, washed and dryed

-1/2 c. toasted pistachios, finely chopped 

DIRECTIONS: Take a small chunk of blue cheese and mold it around the outside of each individual grape, covering the whole grape. you can even roll it around to smooth it out, like you would a ball of cookie dough. (Your fingers will get messy on this.) I found it goes most smoothly if you coat all of them in the cheese first, and then roll them in the finely chopped pistachios after. Chill before serving. 

Fig and Chevre Crostini

INGREDIENTS:
-Fig jam

-Chevre (this is a soft goat cheese)

-Crostini, that you previously set aside

DIRECTIONS: This one is so simple that it feels silly to write out:) Spread a smear of goat cheese on the crostini followed by a dollop of the fig jam. When figs are in season, this also works with fresh figs. Another nice variation is to use Humboldt Fog Chevre, which is an aged goat cheese, one of my very favorite cheeses. Serve at room temperature.

Cheers to delicious food!

Elizabeth