Crypt Suzette by Maya Corrigan – Parsnipity Pork + Giveaway

This post contains affiliate links. If you make a purchase using my links, I will receive a small commission from the sale at no cost to you. Thank you for supporting Brooke Blogs!

Crypt Suzette by Maya Corrigan
A Five-Ingredient Mystery Book 6
Kensington | August 27, 2019

Val Deniston is catering the debut of Bayport’s newest bookstore—but the death of a customer is about to draw her into a real-life murder mystery …

Suzette Cripps has been occupying a spare bedroom at Val’s granddad’s house while she takes classes in this Maryland Eastern Shore town—but she’s always seemed a little secretive and fearful, and any talk about her past is a closed book.

After winning the costume contest at the Halloween-themed bookstore party, Suzette is mowed down by a hit-and-run driver—and Val and her grandfather start to wonder whether it was really an accident or if someone was after Suzette. Granddad is a little distracted by his new enterprise as a ghost-buster, but as Val talks to Suzette’s coworkers and fellow creative writing students, she grows more convinced that the dead woman’s demons weren’t imaginary—and that she needs to rip the mask off a killer …

Includes delicious five-ingredient recipes!

Goodreads | Amazon | Barnes & Noble | Kobo | Google Play


Orange marmalade gives this recipe for boneless pork a tangy flavor. The parsnips add a bit more sweetness.

1 1⁄4 pounds of pork tenderloin, cut crosswise into 1-inch thick slices. For faster cooking, pound the slices with a meat mallet until they are half as thick.
1⁄2 cup chopped onion
2 cups of cubed parsnip pieces about 1⁄2 inch on a side
1⁄2 cup orange marmalade, made with sugar, not artificial sweetener
1 teaspoon dried thyme
Olive oil to coat the skillet

Heat a teaspoon of oil in a 10-inch skillet at medium heat. Sauté the onions until they turn translucent.

Add the parsnips and cook until slightly softened.

Set aside the onions and parsnips.

Wipe out the skillet and heat 1⁄2 teaspoon oil in it. When the skillet is hot, but before the oil starts smoking, add the pork slices, and sear them for 1 to 2 minutes a side (until they brown).

Combine the marmalade and thyme. Add it and the onions and parsnips to the skillet. Simmer for 3 to 5 minutes until the pork is tender.

Serve with wild or white rice.

Yield: Serves 4

About the Author

Maya Corrigan blends her love of food and detective stories in her Five-Ingredient Mystery series set in a fictional historic town on Maryland’s Eastern Shore. The first book in the series, By Cook or by Crook, was published in 2014.

Before taking up a life of crime (on the page), she taught university courses in writing, detective fiction, American literature, and drama. She won the 2013 Daphne du Maurier Award for Excellence in Unpublished Mainstream Mystery / Suspense. Her short stories, written under the name of Mary Ann Corrigan, have been published in anthologies.

When not reading and writing, she enjoys theater, tennis, trivia, cooking, and crosswords. Her website features trivia about food and mysteries.

Author Links

a Rafflecopter giveaway


1 comment / Add your comment below

  1. Hi, Brooke,
    Thank you for spotlighting my book and putting a recipe from it on your blog. I appreciate your support of my virtual book tour. Happy Labor Day!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.