Crime in Cornwall The British Book Tour Mysteries Book 2
By Emma Dakin
Claire Barclay brings her guests to Cornwall to explore the sites where mystery novelists such as Carla Dunn, Jeanne Dams set their stories. They have left behind the problem of Oliver Nott, a thriller writer, who was killed in the garden next to Claire’s house. Detective Inspector Mark Evans, Claire’s new love, is in charge of the investigation and Claire is glad to leave it all behind her. She doesn’t realize at this point that one of the suspects is with her on this tour.
They break their journey in Salisbury, where Claire walks her dog, Gulliver, among the spires and cobblestones of this medieval city. The tour guests, after visiting the cathedral and exploring the streets, reconvene at The New Inn where they have lunch.
The New Inn, Salisbury
“Oh, look at this,” Holly said enthusiastically,” ‘smoked salmon and crab fishcakes, tartar sauce, and skinny fries.’ Are they guaranteed to make you skinny?” She looked at me, smiling.
“We can hope,” I said.
She laughed. “What are they?”
“I think you’d call them ‘shoestring fries.”
“What does onion marmalade taste like?” Sharon leaned forward, curious.
George responded. “It sounds odd, but it’s really good. They have it here on pork sausages. I’m going to have that. Should be great.”
“Another time, perhaps.” Sharon was polite. “I’ll have the tartlet of tomato, feta, basil, spinach, roast squash puree and new potatoes—which I think is quiche.”
“It is,” I agreed.
They picked up their food and drinks and brought them to the table. With a minimum of fuss, they settled into eating and chatting.
The sun was shining, the pub was not full—October is off season for Salisbury. The group was talking among themselves and seemed reasonably content. George and Lena appeared to be equally fascinated by the architecture of the cathedral and Grace and Ellie by the people who might have worshiped there over the years. Once we had moved through the repast to the coffee stage, the talk turned to mysteries.
“I can see,” Grace said, “why you think this is the prototype for the Dorothy Martin series. Although I think the cathedral in her stories is closer to the town’s building, shoved right into the town. Here, the cathedral is set apart.”
“True.” Trust Grace to know the details of Jeanne Dams’ setting.
“How ethical is it for a writer to change the place?” George asked.
Grace cocked her head. “What do you mean ‘ethical?”
“I know its fiction, but shouldn’t a writer keep the city as it is?”
“If,” Sharon said, “the writer is setting the story in Salisbury, for instance, I agree then he or she should keep the Cathedral where it is, the shops where they are, and the restaurants where they are. But, if the writer changes the name and only generally sets the characters in a city like Salisbury, then she can move the restaurants around as she likes.”
“I’d agree,” Ellie said, “but George has an interesting point. Do authors change things in their settings and do we resent it.?”
“We do,” Holly said. “I do anyway. I resent it if the building they say is in the center of Portland is not there or if they say, there is a lake beside a hospital in Seattle and there isn’t. It seems to be cheating, and I don’t think it’s necessary.”
Well, reader, let’s leave them to work this out. I thought George’s assertion that onion marmalade was delicious needed testing. Below is the recipe which I happened to have. I serve it here with bangers and mash—sausages and mashed potatoes a few green beans from my garden.
George was right, it is good.
8 cups sliced and diced red onions
½ cup chopped shallots
½ cup light brown sugar
½ cup clover honey
¼ cup red wine vinegar
1 cup dry red wine (I used cabernet sauvignon)
¼ cup virgin olive oil
1 tbsp fresh sage
1 tbsp fresh ground pepper
What to Do
Put the onion, shallots and sugar in a heavy saucepan over low heat, stir frequently until mixture begins to caramelize and turns a light brown. Be careful, you don’t want it to burn. Sir in the other ingredients. Cook over low heat, stirring frequently, for about 45 minutes or until mixture is a thick syrup. Yes, It’s a little tedious. Removed from heat and pour directly into hot sterilized jars. Vacuum seal.
Serve with sausages. Great for a BBQ.
e problems that disturb that idyllic setting.
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November 10 – The Pulp and Mystery Shelf – AUTHOR INTERVIEW
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November 11 – My Reading Journeys – REVIEW
November 11 – Sapphyria’s Book Reviews – SPOTLIGHT
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November 18 – Ruff Drafts – SPOTLIGHT
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