The Icing on the Corpse
by Liz Mugavero
The Icing on the Corpse (A Pawsitively Organic Mystery)
3rd in Series
Series: A Pawsitively Organic Mystery
Mass Market Paperback: 304 pages
Publisher: Kensington (March 31, 2015)
Kristan “Stan” Connor is thrilled to be invited to the Groundhog Day festivities in quirky Frog Ledge, Connecticut. Her organic, home-baked pet treats are a big hit at the annual celebration, though an important guest is curiously absent . . .
When Helga Oliver, the town’s elderly historian, is found crumpled in the basement of the Historical Museum, the close-knit town is devastated. But after some tenacious digging, Stan discovers Helga was pushed down the stairs–and that this picture-perfect New England town may hide some dark secrets . . .
Stan’s dogged determination reveals Helga’s ties to an unsolved death in 1948 . . . but how does that connect to Adrian Fox, who’s just arrived in town to shoot an episode of Celebrity Ghost Hunters? Stan is going to have to be very careful in chasing down the killer–if she wants to live to see another winter . . .
This is the first book I have read in this series. This is the 3rd installment in the series, Pawsitively Organic. Is this story the victim is very close to the family of Jake, her boyfriend and brother of the law enforcer. Stan has got to find out who has done this.
I also like the other story line about Ghosthunters. The story had me turing the pages as I got sucked in to this wonderful Cozy and did not want it to end.
I will be checking out the first 2 books.
Includes Gourmet Pet Food Recipes!
Liz Mugavero is a corporate communications consultant and animal lover from the Boston area, whose canine and feline rescues demand the best organic food and treats around. Her short stories have been published in the UK and Australia, and her essays have appeared in national publications Skirt! and Sassee Magazine for Women.
2 cups wheat flour
1 cup white flour
1/2 cup wheat germ
1/2 TBLS instant dry yeast
2 dashes cinnamon
1 TBLS honey
1 1/4 cup water
2 TBLS oil (vegetable or canola)
1/2 cup bacon
Mix all wet in stand mixer, add flour and then add other dry ingredients. Lastly, add bacon. Knead in mixer for about 4 minutes. Roll out dough to 1/4″ – 1/2″ and cut with a bone shaped cookie cutter in the size of your choice. 3″ bone cutter is recommended. Convection bake at 350F for 20-25 minutes.
Dehydrate treats for 10 hours for longer-lasting freshness.