Death Gone A-Rye (A Bread Shop Mystery) by Winnie Archer
About Death Gone A-Rye
In the Northern California seaside town of Santa Sofia, a killer is trying to get a rise out of baker’s apprentice Ivy Culpepper . . .
Vincent van Dough focaccia is being touted on Instagram as the best thing since sliced bread. By strategically placing chives, olives, and yellow peppers to look like poppies and sunflowers, bakers create a mouthwatering masterpiece in the style of the great post-impressionist painter. At Yeast of Eden, where bread making has always been an art, they’re baking their own version for the school district’s Spring Fling.
But one person won’t be tasting the Mexican bakery’s latest specialty. Ambitious school board president Nessa Renchrik has been murdered. Like the rest of this close-knit community, Ivy is shocked. But she’s just as surprised to discover her beau—restaurateur Miguel Baptista—had his own fling with Nessa back in the day and now the police have this half-baked notion he might have killed her. It’s up to Ivy, her boss Olaya Solis, and eighty-six-years-young Penelope Branford to separate the wheat from the chaff to determine who the real culprit is . . .
About Winnie Archer
Yield: Serves 4
1 tablespoon extra-virgin olive oil
3–4 Italian sausages (choose your level of spiciness)
3 celery stalks, cut into bite-sized pieces
3 carrots, cut into bite-sized pieces
2–3 turnips, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable stock
5–6 red potatoes, cut into bite-sized pieces
1 bunch of kale, leaves only, roughly chopped
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1 bay leaf (remove before serving)
Salt to taste
🥣 🥄🥘🍲 -- Directions:
Preheat skillet over medium heat. Add olive oil.
Remove sausages from casings. Separate into chunks and cook in skillet until browned and cooked through. Drain fat and set aside.
Preheat a large stock pot or Dutch oven over medium heat. Add chopped celery, carrots, turnips, and onion. Sauté until vegetables have softened. Add garlic.
Add sausage, stock, potatoes, kale, and herbs. Simmer until potatoes are soft enough to poke through with a fork and kale is tender.
Salt to taste.