Dear Readers,

You can't believe how excited I am about SHOOTS TO KILL coming out August 5th. People who've read it already are equally as excited. This is an AWESOME plot, and I must thank my son for coming up with the brilliant basis for the story. Jason, you were so dead-on with your idea. And a big thanks to my creative daughter, Julia, for her colorful, catchy poster for the book.

 Unfortunately for poor Abby, though, (my feisty, red-haired sleuth) in this story she's in quite a bind. If you've ever had your credit card or wallet stolen, you know the horrors of identity theft. But I hope you never experience what happens to Abby. And no one will believe her, not even hunky ex-cop Marco. From my fan mail I know readers are dying to find out what happened between Abby and Marco, so stay tuned. The answers are near.

I'd also like to send a shout-out to Jamie Kniffen at McNamara Florist,( mcnamaraflosit.com ) my new friend there. Look for their logo lower on this page and give them a visit. I LOVE flower shops. Like that's a surprise.

Another new site to explore: http://novelreads.blogspot.com  is a great site for book reviews.

REMEMBER!  SHOOTS TO KILL, the 7th book in the popular Flower Shop Mystery series, will be in bookstores the first Tuesday of August! Get your copy early. They're expected to sell quickly.

If you're on my e-mail list, you'll be receiving a newsletter in a few weeks. If you're not on the list, send an email to katecollinsbooks@yahoo.com and I'll put you on.

If you'd like an autographed coverflat of SHOOTS TO KILL, I have 50 of them. You can reserve one by sending me an email at the above address. First come, first serve! Once you receive confirmation, send a self-addressed, stamped 8x10 envelope, and I'll sign and return the cover within a few days.

Also, check back the first of August to enter my new contest!

For more fun, check out Abby's Myspace page, too. (See the link below.)

Happy 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 peppers 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.)

KRISPY ICE CREAM PIE

½ stick butter
½ cup chocolate chips
1 cup Rice Krispies
1 ½ pints ice cream or frozen yogurt

Melt 1/2 stick of butter with 1/2 cup of chocolate chips, remove from heat, and stir in 1 cup Rice Krispies. Press into pie pan and chill. When firm, add ice cream or frozen yogurt (coffee, pistachio, mint chocolate chip flavors are great) Store in freezer. Take it out a few minutes before serving.
Serves 6-8

 

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.