“Readers will relish this more-sweet-than-sour adventure. Fans of the prolific Albert know that her China Bayles series delivers more than just a whodunit.”
China Bayles is in a pickle. The daughter of her best friend, Ruby, has turned up on her doorstep, pregnant and in need of a place to live.
And her otherwise sensible husband has announced that he’s bored with teaching and ready for a career change.
Say “hello” to P.I. Mike McQuaid and Associates. There aren’t actually any “associates” yet – unless you count Ruby and China, of course. But the title does have a nice, official ring to it. His first client is Phoebe the Pickle Queen, owner of the biggest little pickle business in Texas. According to Phoebe, her plant manager is embezzling, and she wants McQuaid to follow the money.
Meanwhile, Pecan Springs is hosting the annual Picklefest – and this year, China and Ruby are on the planning committee, along with Phoebe. But just days before the festival starts, the Pickle Queen disappears. Some say she sold her business and split; others think the answer may lie with her missing boyfriend. It’s up to McQuaid and China to search for the Pickle Queen – and for clues in a case that promises to leave a very sour taste.
Praise for The China Bayles Herbal Mysteries
“Readers will relish this more-sweet-than-sour adventure.”
“Add another fragrant bloom to the dozen already in the bouquet of Albert’s herbal cozies.”
“A nicely constructed plot, captivating characters and dialogue.”
A Recipe From the Book
A Dilly of a Tomato Soup
1 pound tomatoes, peeled, seeded, diced
3 large potatoes, peeled and diced
1 medium yellow onion, chopped
3 cups soup stock (chicken or vegetable)
1/3 cup dill vinegar
1/4 cup minced fresh dill, minced fine
3-4 tablespoons minced fresh parsley
salt, freshly-ground pepper to taste
Place tomatoes, potatoes, onion, stock, and vinegar in
a non-reactive saucepan. Bring to a boil, reduce heat,
and simmer, covered, for about 30 minutes, until
potatoes are soft. Puree in a blender. Stir in dill,
salt, and pepper. Reheat and serve with a dollop of
sour cream and a sprinkling of fresh parsley.