Friday, November 27, 2020

Great Escapes Virtual Book Tours Presents: Fishing for Trouble (An Alaskan Diner Mystery) by Elizabeth Logan with Recipe


Fishing for Trouble (An Alaskan Diner Mystery)
by Elizabeth Logan

About Fishing For Trouble

Fishing for Trouble (An Alaskan Diner Mystery)
Cozy Mystery
2nd in Series
Publisher: Berkley (November 24, 2020)
Mass Market Paperback: 304 pages
ISBN-10: 0593100468
ISBN-13: 978-0593100462
Digital ASIN: B085BW1KCK

Something fishy is going on at a local seafood processing plant, and Charlie Cooke is on the hook to solve the case in this new Alaskan Diner Mystery.

Summer has come to Elkview, Alaska, bringing twenty hours of sunlight every day, not to mention a surge of tourists and seasonal workers. Chef Charlie Cooke is eager for a busy yet relaxing season, but when a young man working a summer job at the local fish processing plant dies moments after walking into the Bear Claw Diner, she’s quickly swept into the investigation.

Soon, through her best friend Annie Jensen, Charlie learns that another student worker at J and M Processing has disappeared, leaving more questions and fewer answers. The near-endless sunlight gives plenty of time to search for clues, but Charlie will have to work with Annie and local reporter Chris Doucette to net the killer before anyone else gets hurt.

About Elizabeth Logan

Camille Minichino is turning every aspect of her life into a mystery series. A retired physicist, she’s the author of 28 mystery novels in 5 series, with different pen names. Her next book is “Mousse and Murder,” May 2020, by Elizabeth Logan. She’s also written many short stories and articles. She teaches science at Golden Gate U. in San Francisco and writing workshops around the SF Bay Area.  Details are at

Author Links

Website –

Facebook –

GoodReads –

Purchase Links – AmazonB&N  – KoboIndieBound 




-- Use lean meat (partially frozen is easier to cut)

-- Cut strips to desired size (aim for about 1/4” thick; about ¾” wide) 


(enough to cover meat)

-- Meat Stock

-- Peppercorns

-- Brown sugar

-- Concentrated orange juice


-- Mix marinade ingredients and pour over meat in large bowl

-- Chill about 12 hours or overnight, stirring occasionally

-- Place strips in dehydrator


-- Hang strips in 175-degree oven with door propped open; 4 or 5 hours.

(A useful trick is to thread long toothpicks into the pieces of “wet” meat, and hang on oven rack, using the toothpicks for support.)



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1 comment:

  1. Thanks for hosting me on this holiday weekend! I hope everyone has a tall TBR pile! I'm busy putting together a fun Alaska diner gift basket! Camille/Elizabeth Logan


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