Caught on Camera: A Camera Club Mystery by Kara Lacey
About Caught on Camera
Caught on Camera: A Camera Club Mystery
Cozy Mystery 1st in Series
Setting - Vermont
Publisher : Level Best Books
(September 24, 2024)
Print length : 307 pages
Digital ASIN : B0DGNDGPV4
Blue skies and wildflowers signal the start of summer in southern Vermont, and the Stonebridge Keep it Snappy Camera Club lenses are zoomed in on…murder.
It's been more than a year since the sudden death of her husband, and photographer Bobbie Brooks wants nothing more than to escape her grief. Fleeing her life in the city, she seeks a fresh start in the serenity of the Green Mountains. But Bobbie’s new beginning comes to a halt when she finds a member of her camera club dead beneath the village’s idyllic covered bridge. Tragic accident or something sinister? With a keen photographer’s eye, Bobbie suspects murder.
As if transitioning to small-town life wasn’t challenging enough, Bobbie’s missing scarf is found at the murder scene, making her the primary focus. Scorned by local gossips, she enlists the help of her camera club and shifts her lens from photographer to amateur sleuth. Using photos found on the victim’s camera, they waste no time setting out to catch the killer—and discover no shortage of suspects. Secrets, lies, and blackmail…Danger abounds as they close in on the killer. Her camera holds the answers… But can she develop the clues in time to stop the killer?
About Kara Lacey
Kara Lacey is the author of the Camera Club Mysteries. Along with her husband, she lives in a tiny village nestled in the beautiful Green Mountains of Vermont—the inspiration for her novels. Kara is a photography enthusiast who also enjoys hiking, skiing, and getting cozy with a good book. When she’s not at her laptop creating havoc for her characters, you can find her rambling through the forest with her husband and spirited Labrador retriever, camera in hand.
Kara is a member of Sisters in Crime, Sisters in Crime-New England, and Mystery Writers of America. She is also a co-Member at Large for Vermont SinC NE writers.
Recipe
In the fictional village of Stonebridge, Vermont, The Mad Crow Tavern (referred to as The Crow by locals) is known for its homey comfort foods. Although perfect for colder weather, their Cheddar-Ale Soup ispopular year round. It’s comfort in a bowl. Enjoy it with Vermont Common Crackers and a pint of your favorite ale!
**Excerpt below taken from Caught on Camera
“The Mad Crow Tavern sat at
the end of the village green, spanning the entire bottom floor of Stonebridge’s
original roadhouse. I was a few minutes early for my dinner plans with Alicia
and Nate. As I entered, a large open room boasting sturdy log beams and
rough-hewn walls opened before me. Soft light glowed from wall sconces designed
to mimic gas lanterns. I scanned the dining room; diners filled most of the
rustic log tables and chairs. There was no sign of my dinner companions.
A microphone screeched.
“Testing, testing…” A low, husky voice vibrated through the speakers, filling
me with a tingle of excitement. It had been eons since I’d enjoyed live music—a
night on the village. I patted my backpack, already anticipating photos of
musicians and dancing.”
Cheddar Ale Soup Recipe
· 8 oz. thick sliced bacon (diced)
· 2 Tablespoons unsalted butter
· 1/3 Cup all purpose flour
· 1 onion, diced
· 2 celery stalks, diced
· 2 carrots, peeled and diced
· 2 garlic cloves, minced
· 12 oz pale ale (I used Long Trail Ale)
· 2 Cups chicken broth
· 1 Tablespoon Worcestershire sauce
· 2 Cups half-and-half (or whole milk)
· 1 lb. Cheddar Cheese (I used Grafton Cheddar, 8oz maple smoked, 8oz 1-year aged), shredded
In a large soup pot, cook bacon until crisp. Remove bacon bits with slotted spoon. Drain, leaving 2T bacon grease in pan. Add butter and melt. Add onions, celery, and carrot, cooking over medium heat until tender (about 10 minutes). Add garlic, stirring for 1 minute, until fragrant.
Stir in flour, combining with vegetables (do not brown).
Whisk in ale, chicken broth, half-and-half, and Worcestershire sauce. Let simmer 10-12 minutes.
At this point, if you prefer a smooth soup, place in a blender until smooth, and return to pan (or use an immersion blender).
Add shredded cheese, stirring as it melts. Stir while soup warms (do not let it boil). Season with salt and pepper to taste.
Topped with crumbled bacon and serve with crusty bread or
crackers.
Click the link below to get your copy of "Taste of Stonebridge": https://pr.bookfunnel.com/grgtlaq
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