The China Bayles Herbal Mysteries
A Dilly of a Death (#12)
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China's usually sensible husband is bored with teaching and ready for a career change...say hello to Mike McQuaid, P.I. McQuaid's first client is Phoebe the Pickle Queen, owner of the biggest little pickle business in Pecan Springs, Texas. She says her plant manager is embezzling, and she wants McQuaid to follow the money. But just days before the annual Picklefest, Phoebe disappears. And now it's up to China to search for her—and for clues in a case that promises to be a real dilly!
Discussion questions for A Dilly of a Death
Warning! Contains spoilers (plot hints).
Have we got some pickle jokes for you—and not just a few, but an entire barrel of pickled dillies! Read them here.
Here's what reviewers have to say about the China Bayles mysteries!
- "Readers will relish this more-sweet-than-sour adventure." —Booklist
- "Add another fragrant bloom to the dozen already in the bouquet of Albert's herbal cozies." —Publishers Weekly
- "A nicely constructed plot, captivating characters and dialogue." —Library Journal
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A Dilly of an Herb
If you thought dill was just for pickles, think again! Planted in the spring in a well-drained, sunny spot, this fast-growing member of the carrot family will yield a fine summer harvest. The delicate, ferny leaves lend a refreshing tang to potatoes, omelets, carrots, and cucumbers. The aromatic seeds are great with cabbage, fish, soup, and breads. Got witches? Pour them a cup of dill tea, which is said to rob them of their will to harm—a bit of ancient folklore which might have its roots in dill's enduring reputation as a sleep aid. In fact, the word dill comes from the Old Norse word dilla, meaning "to lull into sleep."
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Norwegian Pepper Cookies
In Chapter Two, China serves Norwegian Pepper Cookies to Ruby's daughter Amy. Here's China's recipe for these unique buttery cookies with a spicy bite, a tradition in many Scandanavian kitchens, especially at Christmas.
- 1 cup shortening
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2¼ cups flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cardamom
- ½ teaspoon cloves
- ½ teaspoon ginger
Preheat oven to 350°. Cream together the shortening and the sugar until light and fluffy. Stir in the egg, vanilla, and baking soda. Sift the flour and spices into the butter mixture. Mix well. (You can use a mixer for this.) Roll into ½" balls and place on an ungreased cookie sheet. Flatten with a fork in a cross-hatch pattern. Bake at 350 degrees for about 10 minutes, until edges are lightly brown. Cool on wire racks. Makes about 48.
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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
- ¼ cup finely minced fresh dill
- 3-4 tablespoons minced fresh parsley
- salt and finely-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.
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Twelfth book in the series: Indigo Dying
Fourteenth book in the series: Dead Man's Bones
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