开云体育

Grilled Tilapia Grilled Tilapia is an easy and healthy dinner ready in under 15 minutes with just a few ingredients. It's the perfect summer cookout dish. Yield6 开云体育s Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?6 tilapia fillets ?1 tablespoon olive oil ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 teaspoon garlic powder ?1/4 teaspoon paprika ?1 lemon , cut into wedges Instructions Heat grill on medium-high heat. Coat the filets in olive oil. In a small bowl mix the salt, black pepper, garlic powder and paprika. Sprinkle over the filets. Place onto direct heat on the grill for 4-5 minutes on each side. Serve with lemon wedges. Nutrition Calories: 186kcal | Carbohydrates: 1g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Halibut Grilled Halibut is a healthy and delicious dinner option cooked to tender, juicy perfection and served with parsley and lemon wedges. Yield4 开云体育s Prep Time5minutes minutes Cook Time12minutes minutes Total Time17minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?4 halibut filets , de-skinned and de-boned (6 ounces) ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 cup olive oil , divided ?1 lemon , cut into wedges ?2 tablespoons fresh parsley , minced Instructions Season halibut with salt and black pepper Brush half the olive oil on the top and sides. Heat grill on high heat. Add halibut top side down, cook 2 minutes. Turn 90 degrees to make an x pattern and cook for 2 minutes. Flip, cook for 4 minutes. Brush with remaining olive oil and cook for 4 minutes on each side. Serve with lemon wedges and fresh parsley garnished on top. Nutrition Calories: 277kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 698mg | Potassium: 762mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

~~~~~ Rhonda in MO

Onion Rings Onion Rings are perfectly crispy with yellow onions coated in buttermilk batter and breadcrumbs and fried until golden brown. Yield4 开云体育s Prep Time15minutes minutes Cook Time15minutes minutes Total Time30minutes minutes CourseSide Dish CuisineAmerican AuthorSabrina Snyder Ingredients ?1 yellow onion , peeled and sliced into 1/4 thick slices ?1 cup buttermilk ?vegetable oil for frying , 3 inches deep ?1/4 cups flour , divided ?1 cup breadcrumbs ?1/4 teaspoon kosher salt ?1/8 teaspoon black pepper ?1/4 teaspoon garlic powder Instructions In a large bowl add the onion slices and buttermilk together and let soak for ten minutes while you make the batter. In a second large bowl add the flour, breadcrumbs, salt, black pepper and garlic powder and whisk them together. Add vegetable oil to a dutch oven (about 3" deep) and heat on medium high heat to 350 degrees. Using tongs remove the onions from the buttermilk and let drip dry. Dredge in the flour mixture and coat well on both sides. Carefully, using a fork to cradle the onion rings into the oil add the onions in a single layer (be careful not to crowd the pan) and cook for 2-3 minutes or until golden brown. Cool on a cookie sheet or cooling rack, do not place onto paper towels. Nutrition 开云体育: 8g | Calories: 432kcal | Carbohydrates: 31g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 407mg | Potassium: 186mg | Fiber: 2g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg Source: Dinner, then Dessart ~~~~~ Rhonda in MO

Yield: 6 servingsLemon Parmesan Roasted Potatoes & Brussels Sprouts Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Lemon Parmesan Roasted Potatoes and Brussels Sprouts - This simple spring dish comes together in a flash and is perfect with any grilled meats or as a base for a one-pan meal! Ingredients 1 pound baby gold potatoes, sliced thin 2 cups fresh brussels sprouts, trimmed and sliced thin 1/2 yellow onion, sliced 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 lemon 1/4 cup grated Parmesan cheese Instructions Preheat oven to 425 degrees. Add the sliced potatoes, brussels sprouts, and onions to a mixing bowl. Drizzle the olive oil and salt and toss to coat. Spread the mixture out on a baking sheet. Roast the veggies for approximately 25 minutes or until the potatoes are golden and cooked. Remove from the oven. Drizzle lemon juice, Parmesan cheese (and more salt (and pepper) to taste, if needed). Enjoy! Nutrition Information: Yield: 6 开云体育 Size: 1/6th Amount Per 开云体育: Calories: 174Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 304mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 5g Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: serves 2-3Greek Salad Grilled Pizza Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Greek Salad Grilled Pizza -Grilled pizza dough is topped with a sprinkle of cheese and pile of fresh Greek salad tossed in a lemony dressing! IngredientsFor the pizza: 1/2 lb. fresh pizza dough 1 tbs. extra virgin olive oil, divided salt and pepper 1/2 cup shredded mozzarella cheese 2 cups fresh arugula (or lettuce of your choice) 1/2 cup sliced cherry tomatoes 2 tbs. chopped red onion 1/4 cup sliced kalamata olives 1/4 cup reduced fat feta cheese, crumbledFor the vinaigrette: 2 tbs. extra virgin olive oil 2 tbs. lemon juice 1/4 tsp. garlic powder salt and pepper to taste Instructions Preheat a grill or grill pan on medium heat. On a lightly floured surface, roll out the pizza dough until it is about 1/4″ thick. Brush half of the olive oil on one side of the dough and sprinkle with salt and pepper. Place the oiled side down on the heated grill/pan and grill for about 3-4 minutes until lightly browned. While the first side is face down on the grill. Brush the remaining olive oil and sprinkle with more salt and pepper on the other side. Turn the dough over and grill for an additional 3-4 minutes until browned. Remove the dough off the grill/pan. Sprinkle the mozzarella cheese evenly over the top. It will melt as the dough is still warm. In a small bowl, whisk together the ingredients for the vinaigrette and set aside. Spread the arugula, tomatoes, red onion, olives, and feta evenly over the pizza. Drizzle as much of the vinaigrette as you desire over the pizza. Notes You can also mix all of the salad ingredients in a separate bowl and mix with the dressing and then you can add it to the pizza. Whatever works best for you! If you use an outdoor grill for your pizza dough, be careful! I recommend only lighting half the grill and cooking the dough on the side that is not lit to avoid burning. You may also want to flip your dough more frequently. If you don’t want to make your own dressing, you can also use your favorite Greek-style dressing. Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: 2 servingsGrilled Peaches with Vanilla Bean Whipped Cream and Raspberry Coulis Prep Time 20 minutes Cook Time 8 minutes Total Time 28 minutes Grilled Peaches with Vanilla Bean Whipped Cream and Raspberry Coulis - This perfect summer dessert is the best way to enjoy summer peaches! IngredientsFor the raspberry coulis: 1 cup raspberries 1/4 cup sugar 1/2 cup waterFor the vanilla bean whipped cream: 1 vanilla bean, split lengthwise 1 cup Cool Whip (or homemade whipped cream) 1/2 tsp. vanilla extractFor the grilled peaches: 2 medium-sized peaches, cut in half, pit removed 2 tbs. unsalted butter, melted 1 tbs. brown sugar non-stick spray InstructionsFor the raspberry coulis: Stir together the water and sugar in a small saucepan. Pour in the raspberries. Bring the mixture to a light boil. Continue to cook for about 5 minutes. Remove the pan from the heat. Pour the mixture into a blender with the top part of the lid removed to let the heat escape. Cover the hole with a towel and puree the mixture until smooth. If it seems to thick, you can add in some water to thin it out. Pour the mixture though a mesh sieve into a bowl, discard the solids and let the coulis cool.For the whipped cream: Place the whipped cream in a bowl. Scrape the seeds of the vanilla bean into the whipped cream and stir in the vanilla extract. Stir until the extract and seeds are well-combined (You don’t have to use the entire bean if you don’t want to).For the grilled peaches: Stir together the brown sugar and melted butter. Heat a grill pan over medium heat. Spray the pan (or the grill) with non-stick spray. Brush the back side of each half of the peaches with some of the butter and brown sugar. Place on the grill, back side down. Grill for about 2 minutes. Brush the top cut-side of the peaches with more of the butter and brown sugar mixture. Flip and grill for another 3-4 minutes or until the peaches have nice grill marks and are fork tender. Divide the halves onto small dessert plates. Top with some of the vanilla bean whipped cream and drizzle the raspberry coulis on top or around the peaches. Serve. Nutrition Information: Yield: 2 开云体育 Size: 1/2 Amount Per 开云体育: Calories: 433Total Fat: 22gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 16mgCarbohydrates: 61gFiber: 6gSugar: 54gProtein: 3g Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: Serves 2-3Grilled Tomato and Arugula Pizza Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes This easy flatbread recipe uses premade dough, fresh tomato and arugula and is cooked right on the grill! IngredientsFor the pizza: 1/2 pound prepared pizza dough 1/2 cup all-purpose flour cooking spray 3 tablespoons extra virgin olive oil, divided salt and pepper 2 garlic cloves, minced 1 cup shredded mozzarella cheese 1 medium tomato, thinly slicedFor the arugula topping: 2 cups baby arugula 1/2 lemon juiced 2 tablespoons extra virgin olive oil 1 teaspoon honey (optional) 1/2 teaspoon garlic powder salt and pepper to taste balsamic vinegar Instructions Sprinkle flour on a flat and clean surface. Roll the pizza dough out to about 1/3-inch thickness (you can use more flour if needed). Preheat grill or grill pan over medium heat. Spray with cooking (non-stick) spray. Brush 1 tablespoon of the olive oil onto one side of the dough and sprinkle with salt and pepper. Place the oiled side of the dough down onto the grill or grill pan. Let cook for about 3 minutes until lightly golden (this may take longer on a grill pan). Remove from the grill. Flip the dough over carefully and brush the other side with the remaining olive oil (note: If using a grill pan, you can leave the dough on the grill pan when completing this step). Spread the garlic evenly over the pizza and season with a little bit more salt and pepper. Sprinkle the cheese and then arrange the tomato slices. Return the dough to the grill (toppings side-up) and cook for another 3 minutes until the dough is golden on the bottom and the cheese is melted. Remove from the grill or pan and let stand for 2-3 minutes before slicing. For the topping, add the arugula to a mixing bowl. In a smaller bowl, whisk together the lemon juice, olive oil, honey, garlic powder, and salt and pepper. Toss the dressing with the arugula until well-mixed. Spoon about 1/4 cup of the arugula on top of each slice of pizza. Finish with a drizzle of balsamic vinegar if desired. Serve. Nutrition Information: Yield: about 3 Amount Per 开云体育: Calories: 468Total Fat: 22gSaturated Fat: 3.7gCholesterol: 5mgSodium: 262mgCarbohydrates: 56.5gFiber: 2.7gSugar: 3.4gProtein: 12.4g Source: Eat Drink Love ~~~~~ Rhonda in MO

ield: 2 servingsGrilled Salmon Orzo Bowls Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Grilled Salmon Orzo Bowls - Grilled salmon served over a bed of orzo, grilled corn, fresh sliced tomatoes and avocados, lemon, and basil - the best summer dinner! Ingredients 3/4 cup dry orzo 4 tablespoons extra virgin olive oil, divided 3/4 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder 2/3 pound salmon filet 1/2 yellow onion, finely diced 1 fresh corn on the cob 1/2 small avocado, sliced lemon slices fresh chopped basil Instructions Fill a medium pot with water and bring to a boil. Salt the water and add the dry orzo. Cook according to package directions. Drain and set aside. While the orzo cooks, pat the salmon dry and add to a shallow bowl. Drizzle over 1 tablespoon of the olive oil along with salt, paprika, and garlic powder. Stir to coat the salmon in the spices. Let sit for 10-15 minutes. Heat another tablespoon of the olive oil in a skillet over medium heat. Add the onion and saute for about 4 minutes or until translucent. Add the cooked orzo to the skillet and toss with the onions. Season to taste with salt and more olive oil if desired. Remove pan from the heat. Heat a grill pan over medium high heat. Brush the remaining tablespoon of olive oil over the corn. Add both the corn and salmon skin-side down to the grill pan. Turn the corn every 2-3 minutes until it is lightly charred all around. Grill the salmon for about 5 minutes, flip (gently remove skin if desired) and grill on the other side for another 4-5 minutes until salmon is cooked through. Remove from the grill pan and set aside. Divide the cooked orzo into two dinner bowls. Then slice the salmon into smaller pieces and divide amongst the two bowls. Hold up the corn on the cob over a cutting board and use a knife to shave off the corn kernels. Sprinkle on top of each bowl. Arrange the sliced tomatoes and avocado. Drizzle with fresh lemon juice, more olive oil, salt, and fresh chopped basil. Serve. Nutrition Information: Yield: 2 开云体育 Size: 1/2 Amount Per 开云体育: Calories: 789Total Fat: 49gSaturated Fat: 7gCholesterol: 109mgSodium: 966mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 46g Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: 2 pizzasGrilled Summer Flatbread Pizzas Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Grilled Summer Flatbread Pizzas - Simple and fresh grilled flatbread pizzas topped with fresh mozzarella, tomatoes, grilled corn, and arugula. Ingredients 1 corn on the cob, cleaned 2 tablespoons olive oil, divided sea salt 2 flatbread (or naan bread) 6 ounces fresh mozzarella, thinly sliced 2/3 cup cherry tomatoes, sliced 2 cups arugula 1 lemon, juiced Instructions Heat grill to 400 degrees. Brush corn with one teaspoon of olive oil and sprinkle with salt. Grill the corn for 2 minutes on each side until lightly charred. Remove from the grill, let cool for a couple of minutes. Use a sharp knife to shave corn off the cob and set aside. Brush one tablespoon of the olive oil on both sides of each flatbread and sprinkle with salt. Grill flatbreads on each side for about 3 minutes or until the grill marks appear and bread is warm. Remove the bread from the grill. Divide the mozzarella on top of each flatbread followed by the tomatoes and corn. Sprinkle with additional salt to taste. Transfer the pizzas back to the grill once more and grill for about 2 minutes or until the cheese is melted. Remove pizzas. In a small bowl, whisk together the remaining olive oil, juice of one lemon, and sea salt to taste. Toss with the arugula. Top each pizza with the arugula. Slice and serve. Nutrition Information: Yield: 4 开云体育 Size: 1 Amount Per 开云体育: Calories: 314Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 659mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 13g Source: Eat Drink Love ~~~~~ Rhonda in MO

Barbecue Pork Ribs Fall-off-the-bones tender Barbecue Pork Ribs slathered in a barbecue sauce recipe that has been passed down through generations! Yield: 1 rack (approximately 12 ribs) Prep: 10 minsCook: 3 hours 10 minsTotal: 3 hours 20 minutes Scale:1x2x3x Ingredients 1 full rack St Louis-Style Spareribs (about 3 1/2 pounds) 2 tablespoons olive oil 1 prepared recipe Mozelle’s Barbecue Sauce (approximately 3 1/2 cups) Copy Ingredients Instructions Preheat oven to 350 degrees F. Remove silver skin from underside of ribs by grabbing with a paper towel and pulling off. In a roasting pan equal in size to the ribs, place rib rack along with 1? cups of Mozelle’s Barbecue Sauce. Slather all over ending with meat side up. Cover with parchment paper, then foil and bake 90 minutes. Remove from the oven and flip the rack over so the meat faces down, then cover back up and bake 90 more minutes. Remove rack from pan and discard liquid. Rack will be fall apart tender so be gentle. When ready to serve, preheat grill to a medium heat. Using a brush, remove any remaining sauce or liquid from the ribs and pat dry with paper towels. Brush the meat side of the ribs with oil and place meat side down on preheated grill. Grill just long enough to add gill marks, about 4-5 minutes. Flip and add grill marks to the other side. Remove to a cutting board, and slather with extra Mozelle’s Barbecue Sauce. Cut into individual ribs to serve. Source: A Family Feast ~~~~~ Rhonda in MO

Barbecue Chicken Wings Yield: 2-4 servings Prep: 5 minsCook: 90 minsTotal: 1 hour 35 minutes Units:USM Scale:1x2x3x Ingredients 2 pounds meaty fresh chicken wings, tips removed and cut into drumettes and wingettes. 3/4 cup prepared Mozelle’s Barbecue Sauce, divided Copy Ingredients Instructions Preheat oven to 325 degrees F. In a 9×13-inch baking pan coat chicken wings with ? cup of sauce. Cover pan with foil and bake for 45 minutes. Flip wings, cover again and bake for 45 minutes more. Transfer to a broiler pan lined with foil. Broil wings on both sides for 4-5 minutes until browned, flip and broil the opposite side until golden. Brush with the remaining sauce and serve. Notes Note: Prep and cook times listed does not include the time it will take to prepare Mozelle’s Barbecue Sauce. (The sauce can be made ahead of time.) Source: A Family Feast ~~~~~ Rhonda in MO

https://charleslevin.com/2025/05/12/the-third-appointment-of-sounds-secrets-and-murder/ -- The Third Appointment: Of Sounds, Secrets, and Murder May 12, 2025/Charles Levin/No Comments As a sequel to the last short story—The Second Appointment… Out of the Rain Susan Lark had stopped believing in rational explanations for the moment Dr. Saul Geier vanished into brushstrokes. One moment, he was standing beside her in Wexler’s penthouse; the next, his face stared back from the canvas, twisted, terrified, impossibly alive. For three days, she lived in quiet panic, half-expecting the painting to whisper her name in the dark. Then, on the fourth morning, she found him in his office, hunched in his leather chair, pipe clenched between his teeth, eyes closed. He didn’t explain. He didn’t have to. The painting was gone. So was Wexler. But something had followed Geier back. She could see it in the way his hands trembled when he thought she wasn’t looking. And then the radio began to hiss. A soft crackle from the nearby radio, an old Bakelite relic from the 1950s, filled the silence. He claimed the static helped him think. Across the room, Susan Lark leaned on the windowsill, arms crossed, watching raindrops slide down the pane. “Is the radio broken, or is this some auditory Rorschach test I’m supposed to interpret?” Geier grunted without opening his eyes. “It’s a signal. We just don’t understand the frequency.” Before Lark could quip, the office door creaked open. A familiar face peeked in, Detective Marco Vasquez drenched from the storm. He smelled like a wet rag. “Sorry to barge in unannounced, but we’ve got another one,” he said, stepping in and shutting the door behind him. Geier opened one eye. “Define ‘one.’” “A… situation. Maybe right up your alley.” “I don’t have an alley,” Geier muttered. “Just a sidewalk I try to keep people off.” Vasquez ignored the protest and pulled a plastic evidence bag from his coat. Inside was an old cassette tape labeled in shaky handwriting: Adele Monroe – Final Session. Lark frowned. “A therapy session?” “Maybe. Investigators found it in the room where Adele Monroe, a well-known radio psychic in the ‘90s, was found dead. No signs of trauma. She was sitting upright, wearing headphones, mouth open like she’d just screamed.” “Cause of death?” Geier asked, reluctantly intrigued. “Massive brain hemorrhage, but no underlying condition. Coroner said it was as if her mind exploded all at once. And the weird part?” Vasquez held up the tape. “This was still playing in the recorder when they found her.” Geier leaned forward. “Let me guess. Static?” “Not just static. Whispers. Dozens of voices overlapping. We tried digitizing it. Every time we play it, something different comes through.” Lark’s brow furrowed. “You think the tape… caused her death?” “No,” Vasquez said. “But something on it might have.” The House on Mercer Street They arrived at Adele Monroe’s brownstone in SoHo just as dusk fell. The inside was a shrine to the old world, velvet drapes, crystal ashtrays, rotary phones, and a faint lingering scent of lavender and dust. Geier picked up a framed photo. Monroe, mid-thirties, eyes wide and glassy, smiled stiffly beside a man whose face had been scratched out. “Never trust a psychic who can’t see their own divorce coming.” Lark chuckled softly, then froze. From the far room came a faint hiss, the sound of static. They followed it to Monroe’s study. The old tape deck sat on a velvet chair, headphones unplugged, resting beside it. A faint light blinked on the recorder, as if waiting for someone to press play. The scent of burning wires hung in the air. Geier held up a hand. “Don’t touch it yet.” Lark scanned the bookshelves. “She wrote books. Echoes Beyond the Veil, Tuning In to the Other Side, The Séance Frequency. She believed voices could linger in electromagnetic fields.” “Pseudoscientific garbage,” Geier muttered. “Sure,” she replied, “except for the part where a healthy woman’s brain burst after listening to a tape.” He ignored her and leaned over the deck. “Let’s see what ghosts sound like.” P

Chicken Enchilada Soup Our creamy Chicken Enchilada Soup is loaded with tender chunks of chicken in a thick, rich, zesty tomato-based broth that has tons of delicious flavor. Yield: 10 servings Prep: 1 hourCook: 3 1/2 hoursTotal: 4 1/2 hours Scale:1x2x3x Ingredients Stock 1 whole chicken, 5-6 pounds 1 medium carrot peeled and cut into quarters 2 stalks celery with leaves 4 sprigs fresh parsley 1 whole bunch fresh cilantro (rinsed) 2 bay leaves 1 tablespoon kosher salt 12 peppercorns 1 bunch scallions, whites separated from greens (roots removed) 8 quarts water 1 large yellow onion, cut into eighths 1 large poblano chili pepper, stem removed and cut in half the long way 1 dried Pasilla chili pepper 6 large cloves garlic, skin left onSoup 2 tablespoons extra virgin olive oil 1 cup yellow onion, diced 1 tablespoon fresh garlic coarsely chopped 1 6-ounce can tomato paste 1 10-ounce can Ro*Tel diced tomatoes with green chilies 1 teaspoon smoked paprika 2 teaspoon ground cumin 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground coriander 1 cup Masa Harina Corn tortillas, cut into strips, for garnish Vegetable oil, to fry corn tortilla strips 8 ounces sharp cheddar, for garnish 4 tablespoons cream cheese (*see Notes below) Optional chopped scallions, for garnish Optional sour cream, for garnish Copy Ingredients Instructions In a large stock pot, place chicken and neck if available, carrot, celery, parsley, cilantro, bay leaves, salt, peppercorns, and the greens of the scallions. Add the water and turn on high to boil. In a cast iron pan on high heat, add onions and char black on both sides of the pieces, about five minutes, and add to the stock. Keep the pan on high and add the fresh poblano pepper and whole dried pasilla pepper along with the skin-on garlic and scallion bottoms and again char to black, about 5 minutes. Remove the garlic to your cutting board and peel skins off then add garlic to the pot along with the scallions and peppers. Once the pot comes to a boil, lower to a medium-high simmer and cook for one hour. (Good rolling bubble but not a full boil) After one hour and with long handled tongs, remove chicken to a platter but return the pot to heat and continue simmering. When the chicken is cool enough to handle, pull white and dark meat off and place remaining carcass back into pot. (OK if wings are still attached). Keep chicken meat refrigerated until later. Continue to cook the stock for another hour, about 2 ? hours total. Strain, discard solids. You should have 3 ? to 4 quarts of stock. If not, cook down to reach that amount. Set aside. Note: The stock can be made a day in advance. Skim off and discard any fat that rises to the top. (Chilling the stock makes it easier to skim the fat off.) To make the soup, in a 5-6 quart Dutch oven over medium heat, add olive oil and once hot add the onions and garlic and cook for about 4-5 minutes or until just starting to brown. Add the tomato paste along with the can of diced tomatoes, paprika, cumin, chili powder, oregano and coriander. Cook this stirring continually for five minutes. Add the stock but reserve 3 cups of the stock in your measuring container and add the Masa Harina and whisk to combine, then add to the soup pot. This will thicken the soup. Whisk, then cook for 15 minutes on a medium to low simmer, making sure you stir often. While the soup is simmering, cut the corn tortillas into small strips (I cut the round tortilla into quarters then cut the quarters into strips) In a heavy bottomed pan, heat about an inch of vegetable oil to 350 degrees F and once hot, cook the tortilla strips in batches but don’t overcrowd the pan. I cooked one package of corn tortillas cut into strips in four batches. Remove with a spider or strainer to paper towels and sprinkle with salt as soon as they come out. Shred the cheddar on the large holes of a box grater. After the soup has simmered for 15 minutes, add the cream cheese then use an immersion blender and puree to smooth. Shred the chicken with your fingers into the soup leaving some bite sized pieces. Stir