Thanks to so many of you for writing to tell me how much you loved  A ROSE FROM THE DEAD.  That really makes my day. I love my characters (even Jillian) and am elated when you love them, too. According to some of the mail I've been receiving, if you read the teaser in the back for SHOOTS TO KILL (Aug 08) you're eager (or anxious?)to find out what happens to Marco. I can't wait for you to read that book. There are lots of twists and turns and surprises in store.

If you love beads, and are a fan of the Flower Shop Mysteries,  take a look at this link: www.torchsongsglassworks.com    If you don't see the "ACTS OF VIOLETS" link on the main page, do a search. A big thanks to Laura Kramarsky for giving ACTS OF VIOLETS its very own, absolutely gorgeous bead!  I'm going to get a set and make a choker necklace.

For anyone living around the Niles, Michigan/Indiana border, my friend Madelyn Alt, who writes the "Bewitching" mystery series for Berkley, and I will be doing a song-and-dance – well, okay, a presentation, at the Niles library on Saturday, April 18th, from 1-5 p.m., and will be doing a podcast for them, as well. Maddie and I are very excited to meet our fans up in Michigan.

In the meantime, I'm working on my 2009 book, EVIL in CARNATIONS, with two more to follow, so stay tuned. More Abby-excitement to come.

Stay well, be happy, and keep reading!




ITALIAN-STYLE SHREDDED BEEF SANDWICHES
(For the slow-cooker, but can be modified for the oven)

2 ½ - 4 ½ lbs beef roast (the leaner the better)
½ lg onion, thinly sliced
2 cloves garlic, chopped
1 6 oz. can tomato paste, plain or Italian style
1 cup water
½ cup ketchup
2 beef bouillon cubes or 2 tsps beef flavored granules
1 tsp oregano
1 tsp Italian seasoning
salt and pepper (optional)
½ cup pepperoncini peppers - mild to spicy depending on your preference
1 tbls juice from canned peppers (see above)
kaiser rolls

Place onion and garlic in bottom of slow-cooker. Salt and pepper beef to taste and put in cooker. Mix tomato paste, ketchup, water and bouillon in glass container and heat in microwave 1 ½ minutes to soften cubes. Stir well. Add spices and pour mix over beef. Cook on low 8 hrs or high 5 hours or until meat is tender and cooked through. Cut beef into slices and shred in batches in food processor or using two forks. Return to slow cooker and simmer for one hour on low. Spoon over split buns and enjoy.   Serves 4-12 depending on size of roast.
Freezes well. (If pre-cooked beef is used, shred first, reduce cooking time to 5 hours and heat on low.)
 

7. For baskets, glue wheat-colored stalks to the sides for a natural effect.

8. For a fall look, hollow out a gourd, wash, dry, and fill with cut flowers.

If you have ideas for unique containers, send them to me and I’ll post the best. Your name will be used unless you specify otherwise.