Oct 052016
 

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new-murder-strikes-a-pose-book-blast-large-banner640Murder Strikes A Pose
by Tracy Weber
Audio Edition
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Written by: Tracy Weber

Narrated by: Anne James

Length: 8 hrs and 18 mins

Unabridged Audiobook

Publisher’s Summary

Seattle yoga instructor Kate Davidson often acts more like a champion fighting rooster than the Dalai Lama. When she’s not teaching yoga, she spends her time hiding from her creepy landlord and dodging her best friend’s relentless matchmaking attempts. Even though her father was a cop, Kate has zero crime fighting aspirations. She has enough trouble keeping her struggling yoga business afloat while trying to live up to yoga’s Zen-like expectations.

Then she stumbles over a body in the studio’s parking lot.

The police dismiss the murder as drug-related street crime, but Kate knows that George – a homeless alcoholic she had befriended-was no drug dealer. And if the police won’t take his murder seriously, she’ll just have to solve the crime herself. After all, “Drunk Dies in Drug Deal Gone Bad at Yoga Studio” isn’t exactly the free publicity she’s been hoping for.

Kate stretches herself and takes on two new challenges. First, solve George’s murder. Second, find someone-anyone-willing to adopt his intimidating, horse-sized German shepherd, Bella, before Animal Control sends her to the big dog park in the sky.

But with Bella’s time almost up and the murderer hot on her trail, Kate will have to work fast. Or the next time she practices Corpse Pose, it may be for real.

©2014 Midnight Ink (P)2016 Tracy Weber

REVIEWS

“Weber’s debut, which launches the Downward Dog series, should appeal to anyone who likes canines, yoga, and a determined sleuth. … Cozy fans will eagerly await the next installment.”
Publishers Weekly

“Weber’s debut fits into that newest of intriguing niches, what I call “extreme cozies.” While the yoga and the animal rescue (and a potential romance, of course) neatly fit the amateur sleuth mold, Weber breaks new ground with her protagonist’s desire to remedy a social ill, in this case, urban homelessness. The series has tremendous potential, particularly with Kate’s BFF’s humorous help, and some seriously good yoga tips.”
Terry Jacobsen
Library Journal

“What a treat! A charming heroine, a cantankerous pooch, and a clever page-turner of a mystery make for delightfully original entertainment. You don’t need to love yoga to love this series—its good karma makes it an instant winner.”
Hank Phillippi Ryan
THE WRONG GIRL (Forge)

“Make room on the cozy mystery bandwagon—there’s a new dog in town! Cozy mystery readers will love the soft-hearted, self-deprecating yoga teacher and her German shepherd sidekick in Tracy Weber’s debut, Murder Strikes a Pose.”
Lucy Burdette
TOPPED CHEF (Signet)

“Weber’s debut novel is a yogalicious romp. She mixes yoga with sleuthing and the perils of second-time-around dating into a compelling, inviting read.”
Maggie Toussaint
DIME IF I KNOW (Five Star/Cengage)

“Kate Davidson’s pluck, humor, and determination make her a welcome addition to the ranks of amateur sleuths. Reading Murder Strikes a Pose made me want to study yoga. It also left me hoping for a sequel so that I can visit with Kate and Bella again.”
Laurien Berensen
GONE WITH THE WOOF (Kensington)

Murder Strikes a Pose, by Tracy Weber, is a delightful debut novel featuring Kate Davison, a caring but feisty yoga teacher who’s recently opened her own business, Serenity Yoga. When Kate meets a homeless man named George and his loud but loving German shepherd Bella, life in her colorful Seattle neighborhood turns upside down (or dare I say Downward Dog…). Namaste to Weber and her fresh, new heroine!”
Penny Warner
HOW TO DINE ON KILLER WINE (Obsidian/Penguin)

“When a good dog seems to go bad, a yoga teacher comes to the rescue in this charming debut mystery. Murder Strikes a Pose pieces together a skillful collage of mystery, yoga, and plenty of dog stories against the unique backdrop of Seattle characters and neighborhoods. The delightful start of a promising new series. I couldn’t put it down!”
Waverly Fitzgerald
DIAL C FOR CHIHUAHUA (Kensington)

“We hope to see more Downward Dog Mysteries. Our judges thoroughly enjoyed reading this murder/mystery/suspense manuscript. The writing is fresh, the story is relevant on several levels, and the suspense keeps the pages turning. A hands down winner!”
Chanticleer Book Reviews

“Three woofs for Tracy Weber’s first Downward Dog Mystery, Murder Strikes a Pose. Great characters, keep-you-guessing plot, plenty of laughs, and dogs—what more could we want? Ah, yes – the next book!”
Sheila Webster Boneham
DROP DEAD ON RECALL (Midnight Ink)

 

Tracy Weber Small HeadshotAbout Tracy Weber:

Tracy Weber is the author of the award-winning Downward Dog Mysteries series. The first book in the series, Murder Strikes a Pose, won the Maxwell Award for Fiction and was nominated for the Agatha award for Best First Novel.

A certified yoga therapist, Tracy is the owner of Whole Life Yoga, a Seattle yoga studio, as well as the creator and director of Whole Life Yoga’s teacher training program. She loves sharing her passion for yoga and animals in any way possible.

Tracy and her husband Marc live in Seattle with their crazy new German shepherd pup, Ana. When she’s not writing, Tracy spends her time teaching yoga, trying to corral Ana, and sipping Blackthorn cider at her favorite ale house.

For more information on Tracy and the Downward Dog Mysteries, visit her author website: http://TracyWeberAuthor.com/

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Kaisy Daisy’s Corner

Escape With Dollycas Into A Good Book

To me there is nothing better than to curl up on the couch with a cozy mystery and this one looks like it will be good!

Kaisy1

 

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Oct 042016
 

gaea-tacos

Who doesn’t love a good taco?  We have them a couple nights a month – and I sometimes get them for lunch.  I like all kinds of tacos ground beef, chicken and here is a great recipe from Gaea for some made with Flank Steak.  I can’t wait to try them!

Grilled Chile-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Spoon up a juicy, colorful pineapple salsa next to these easy-to-grill soft tacos and you have a delicious dinner with some style and flair.

Chile powder and lime give an inexpensive cut of meat a lot of flavor. Then, when you spoon up a tangy, color pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of the meal can be done on the grill, but using a stovetop works just as well.

You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. Some people prefer the charred look and love how it tastes in the salsa, but taste and see what you like. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it’s cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

Ingredients

  • 1 1/2 pounds flank steak, trimmed of fat
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil

Charred Pineapple Salsa

  • 1 small pineapple, 3 to 3 1/2 pounds
  • 1 small red onion, diced (about 3/4 cup)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • ½ fresh jalapeño or serrano pepper, scraped of seeds and minced

16 6-inch corn tortillas

For the Steak Marinade:

In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

For the Charred Pineapple Salsa:

When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.

To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.

When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)

Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well.  Cover and refrigerate until ready to use.

To cook the steak:

Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.

Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Kaisy1

 

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Oct 032016
 

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“Farm to table” dining has become a growing social movement because of its emphasis on local products and sustainability. Similarly, the “ranch to knitting” movement is also on the rise and Black Wolf Ranch & Fiber, is rising to meet the growing demand.

Crafters and knitters nation-wide are searching for high quality materials and Black Wolf Ranch & Fiber specializes in preserving the value and integrity of alpacas and their wool.

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I have a love of yarn – you should see my collection.  This is some of my favorite yarn.  It came from Black Wolf Ranch & Fiber; the colors are City Scape and Tuscan Sun.  Aren’t they beautiful? I wish you could feel how soft this yarn is. It was made from the fiber of the alpacas on Black Wolf Ranch.  It came in a kit to make a Reversible Striped Cowl.  The kit has enough yarn to make the cowl.

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Isn’t this a beautiful pattern? When I am finished I will post it. You can find a number of kits from Black Wolf Ranch & Fiber.  You can also find yarn to complete your own patterns and also a number of patterns.  The yarn colors are hand-dyed and have variations across the skein.

You can also visit Black Wolf Ranch. The Bison Cabin is an amazing vacation spot. Nestled among 140 beautiful acres, it is located in the heart of the Mission Valley on the Flathead Indian Reservation. Each room offers endless mountain or ranch views giving our visitors inspirational enjoyment. Enjoy one of our artist retreats (knitting, painting, weaving) or bring the family along to enjoy some of the fun activities around the ranch. We offer educational experiences as we work the ranch and there are numerous seasonal off ranch activities nearby for your enjoyment.

Kaisy1

“Disclosure of Material Connection: I received this sponsored post in hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Oct 032016
 

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Tomorrow is National Taco Day!  Do you have a favorite taco that you like to make?  I have a couple recipes I like to use but thought maybe I would try a couple new recipes from Leading Hispanic cookware brand, IMUSA.

Chorizo Scrambled Egg Taco Breakfast

Ingredients

  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces)
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)

Preparation

1.Mix sour cream, lime juice, and salt in a bowl and put aside.

2.Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.

3.In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo

4.Cook for 5-6 minutes until chorizo is browned.

5.Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.

6.Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.

7.Allow your guests to assemble their own breakfast tacos.

If you don’t have time in the morning to make breakfast these would be great anytime of the day.  Maybe you are looking for a fish taco here is another recipe to try.

fish-tacos

Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Recipe by George Duran for IMUSA

Ingredients

  • 2 to 3 pieces of tilapia
  • ¾ cups polenta (or fine cornmeal)
  • 1 teaspoon paprika
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • 4 to 6 corn tortillas
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle hot sauce, like Tabasco
  • 1 teaspoonlime juice
  • 1 pinch of salt
  • 1 cup cabbage
  • 1 mango, ripened but hard

Preparation

1.Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.

2.Mix paprika and polenta together in a shallow bowl.

3.Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.

4.Heat 1-2 Tblsp. of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.

5.Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.

6.Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

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How about something to cool and refreshing to go along with your taco’s.  You could try these Slim and Sparkling Lemon Lime Margarita the Recipe is from Sparkling Ice.

Ingredients:

  • 3 oz Lemon Lime Sparkling Ice
  • 1 ½ oz Tequila
  • Splash of fresh squeezed orange
  • Fresh squeezed lime

 

Directions: Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.

What are your favorite recipes for tacos?  I would love to hear about them.

Kaisy1

 


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Oct 012016
 

As October is ECZAMA AWARENESS MONTH, this is the perfect time to re-examine this chronic skin issue.

 

Board-certified Dermatologist Dr. Jessie Cheung, Director, Jessie Cheung MD Dermatology & Laser Center offers tips to help cope:

  • Don’t be afraid to wear makeup – Many patients with eczema are afraid of using cosmetics. The good news is that as long as eczema is well controlled, it’s ok to use makeup with non-irritating ingredients. Stick to mineral powders for foundation – they tend to be inert and less irritating than liquid formulations. For lips, choose balms rather than matte lipsticks, which can be drying.
  • Steer clear of scrubs – Both physical and chemical exfoliants can irritate eczema.Look for gentle cleansers with sodium sulfacetamide, which is soothing as well as a mild peeling agent. I like oil-based cleansers, which are great for removing makeup while also moisturizing the skin.
  • Less is more when it comes to ingredients – People with eczema have a comprised skin barrier, which makes them more prone to both chemical allergies and irritant dermatitis. Some common culprits include fragrances, botanicals, propylene glycol, and preservatives such as formaldehyde.
  • Add a multivitamin – Many patients who suffer from winter eczema have low vitamin D.  Add a Vitamin D supplement plus zinc and healthy fats, which are essential for your skin’s structure and function.
  • Repair the skin barrier – Eczema-afflicted skin no longer has a barrier that protects from inflammation. This red, dry, itchy skin is soothed by moisturization. A great product for rebuilding the skin’s protective barrier function is EpiCeram®, which is a prescription cream that replenishes the lost lipids in the skin with ceramides, cholesterol, and free fatty acids.12oct

Kaisy1