Remembering the Dead:
A Penny Brannigan Mystery
by Elizabeth J. Duncan
About Remembering the Dead
Remembering the Dead: A Penny Brannigan Mystery
10th in Series
Crooked Lane Books (September 10, 2019)
Hardcover: 296 Pages
Digital ASIN: B07NKQ22XN
In award-winning author Elizabeth J. Duncan’s tenth Penny Brannigan mystery set in North Wales, Canadian amateur sleuth Penny Brannigan attends a dinner party at a posh country house–where a historic chair disappears and a waiter is murdered.
Artist and spa owner Penny Brannigan has been asked to organize a formal dinner to mark the centenary of the armistice that ended World War One. After dinner, the guests adjourn to the library for a private exhibition of the Black Chair, a precious piece of Welsh literary history awarded in 1917 to poet Hedd Wyn. But to the guests’ shock, the newly restored bardic chair is missing. And then Penny discovers the rain-soaked body of a waiter.
When Penny learns that the victim was the nephew of one of her employees, she is determined to find the killer. Meanwhile, the local police search for the Black Chair. The Prince of Wales is due to open an exhibit featuring the chair in three weeks, so time is not on their side. A visit to a nursing home to consult an ex-thief convinces Penny that the theft of the Black Chair and the waiter’s murder are connected. She rushes to Dublin to consult a disagreeable antiquarian, who might know more than he lets on, and during the course of her investigation confronts a gaggle of suspicious travelers and an eccentric herbalist who seems to have something to hide. Can Penny find the chair and the culprit before she is laid to rest in the green grass of Wales?
Welsh fruit pudding
Known in Welsh as pwdin frwythau oeredig, this easy-to-make dessert is a cross between a trifle and a summer pudding. But because it can be made with frozen fruit, it’s a bright and delicious way to bring back summer on a cold winter day.
1 lb., 4 oz., mixed, fresh or frozen soft fruit such as raspberries, strawberries, blueberries, blackberries (I used rhubarb and blueberries)
4 tbsp sugar
Large, thick slice of bread, crusts removed (use a good, traditional loaf, not sliced, processed bread)
1 ¼ cups whipping cream
3 tbsp elderflower cordial (Optional, but infuses a delicate, fragrant flavour.)
2/3 cup plain Greek yogurt
Reserve a few berries for decoration and put the rest in a pan with the sugar and 2 tbsp water. Bring just to the boil, cover, reduce heat and simmer gently for 4-5 minutes until the fruit is soft and has given up its juice.
Cut the bread into one-inch cubes and place in a glass bowl or individual serving dishes.
Spoon the fruit mixture over the bread and leave to cool.
Whip the cream with the cordial until stiff peaks form. Fold in the yogurt and spoon the mixture over the fruit. Chill.
Just before serving, decorate the top with the reserved fruit.
Serves six to eight.
Adapted from Welsh Heritage Food and Cooking, Annette Yates, Lorenz Books (2006)
About Elizabeth J. Duncan
A two-time winner of the Bloody Words (Bony Blithe) Award for Canada’s best light mystery, Elizabeth J. Duncan is the author of two series of traditional mysteries: the Penny Brannigan series set in North Wales and Shakespeare in the Catskills featuring costume designer and amateur sleuth Charlotte Fairfax. A former journalist, public relations practitioner, and college professor, Elizabeth is a faculty member of the Humber School for Writers. She divides her time between Toronto, Canada, and Llandudno, North Wales.
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