Welcome to the blog. I have a special treat today.
Author Nancy J. Cohen is sharing a fun and festive Breakfast recipe. You might want to try for the holidays!
ZUCCHINI, EGGS, AND CRIMINALS by Nancy J. Cohen
The efficient way to plan a brunch is to make a few combination dishes that serve a crowd and satisfy a hearty appetite. In Styled for Murder, #17 in the Bad Hair Day Mysteries, my hairstylist sleuth Marla Vail serves brunch to her in-laws before she and her husband go out to attend an important event. Her husband’s parents will be babysitting their ten-month-old son.
It’s common in a mystery for characters to chat over coffee about the suspects or meet over lunch to interview a witness. How many scenes in a TV crime show with an amateur sleuth take place in a café or bakery? The element of food plays an important role in these settings and gives added depth to the story. As social beings, we’ve gathered around food sources since the beginning of time. Food rituals are part of our culture and provide a natural rhythm to our daily lives.
Marla enjoys experimenting in the kitchen, although she has little time to cook now with a baby at home, clients at her hair salon, and a dashing detective husband tempting her to track down clues in his latest case. And when her mother calls to say there’s a dead body in her shower during a home remodel, Marla loses her appetite completely.
Excerpt from the brunch scene:
The aroma of her zucchini and egg casserole permeated the kitchen. Marla plated the bagels and cream cheese Dalton had bought yesterday while Kate set the table. Since they were eating together, Marla had made more of a production than normal. She stuck a quick-fix peach cobbler into the oven for dessert.
“Does John have any art shows coming up?” Marla asked, changing the subject. Her father-in-law, a retired attorney, had gotten interested in stained glass art and now displayed his work at various craft shows.
Kate rolled her eyes. “He has an event on the west coast. It’s the same weekend as my bridge tournament, so he’s going with a buddy of his from the studio.”
“It’s good he’s keeping busy.” Marla remembered how Kate had difficulty adjusting to her husband’s retirement. His presence at home all day had upset her routine and then thrown her into a flummox when he’d announced his intention of entering art shows. She’d learned to compromise and became more adept at being flexible.
“Tomorrow is National Garlic Day,” Kate said. “You’re going to the festival in two weeks, aren’t you?”
“Yes, we’ll be attending the final day. Do you want to join us?”
Kate’s brow creased. “I’d love to, but we signed up for a trip to Vizcaya that day. It sounds like fun, though.”
“Ryder will enjoy being outside. Did I tell you my stylists will be doing the hair for the garlic queen contestants?”
“No, but that sounds wonderful. I’ll be eager to hear all about it.”
Brianna and the men joined them for the meal. Brianna strapped Ryder into his highchair and entertained him while Marla retrieved the food she’d cut up earlier for his late breakfast. As they ate, she told his grandparents how much he loved daycare. He played with different toys there than the ones at home and learned important socialization skills.
Kate praised his progress, making Marla swell with pride. It was too bad they had to leave this happy environment to attend a funeral.
This dish will perk anyone up at the meal table. If you have extra ingredients on hand, such as sliced mushrooms, toss them in. Serve this baked dish with bagels, smoked salmon and cream cheese, plus sliced tomatoes and onions. Do you have a favorite recipe you serve on weekends for breakfast or for a company brunch?
ZUCCHINI BISCUIT BAKE
Ingredients
1 cup biscuit mix
½ cup grated Parmesan cheese
½ cup vegetable oil
1 Tbsp. chopped fresh dill
6 eggs, beaten
32 oz. sliced zucchini
8 oz. chopped onions
4 oz. chopped tomatoes
Directions
Preheat oven to 375 degrees. Combine all ingredients except tomatoes in a large bowl. Pour into greased 9x13x2 inch baking dish. Sprinkle tomatoes on top. Bake for 30 minutes or until golden brown. Serves 4 to 6.
Note: This recipe appears in A Bad Hair Day Cookbook © 2019 by Nancy J. Cohen
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