As always, thanks for subscribing to my newsletter!

Here are a few highlights from this past season:

My first television interview aired on WPBS in January! If you haven't seen it yet and you'd like to, here's the link to view it online:  http://watch.wpbstv.org/video/2365658559/

I had the opportunity recently to visit my publisher, Kensington Publishing, in New York City. I met with my editor, whom I'd only met once before in person, and he took me around to meet many of the people who work on my books. I met people in marketing, sub-rights, contracts, and editorial. They work tirelessly and it was wonderful to be able to thank them in person.

I've made arrangements to attend several writers' conferences in the upcoming months, so more about that to come!

I've been working hard on marketing my upcoming release, House of the Hanging Jade. I've got at least one, probably two, blog tours coming up, and I'm busy arranging other promotional events. Stay tuned for more information on that!

You may remember from my last newsletter that I've signed a contract for a three-book series with Kensington. I've been writing Book 1, which is set mostly in Scotland, and I hope you enjoy reading it as much as I'm enjoying writing it!

What I'm reading:

Trials Elsewhere by Robin Isard

The Emotion Thesaurus: A Writer's Guide to Character Expression by Angela Ackerman and Becca Puglisi

Murder in the South of France by Susan Kiernan-Lewis

White Nights by Ann Cleeves

I normally don't read more than one book at a time, but recently I've had to make an exception because my TBR list is getting too long!

What's new and coming up from authors I love:

Welcome Back by Lin Stepp

Death of a Nurse (A Hamish Macbeth Mystery) by M.C. Beaton

Delivering the Truth by Edith Maxwell

For this late-winter newsletter I've chosen a recipe to remind us that spring is in the air!

Lemon Chiffon Crunch

1 1/2 c. graham cracker crumbs

1/3 c. light brown sugar

1/2 tsp. cinnamon

1/3 c. melted butter

1 small package lemon Jell-O

3/4 c. boiling water

1/2 c. sugar

Juice and peel of one lemon

12 oz. evaporated milk

Combine first four ingredients. Mix until crumbly. Reserve 3 Tbsp. and press remainder in bottom of a buttered 9-inch square pan; chill. 

Dissolve Jell-O in boiling water; add sugar, lemon juice, and peel. Chill to consistency of unbeaten egg whites.

Pour evaporated milk into ice cube tray; 10 minutes after putting Jell-O mixture in the fridge to chill, put the ice cube tray in the freezer. Freeze until ice crystals form around edges.

Turn evaporated milk into chilled bowl and whip until stiff. Fold whipped evaporated milk into Jell-O mixture. 

Spoon mixture into pan on top of crumb layer. Sprinkle top with reserved crumbs. Chill until set. Serves 12.

I wish all of you a happy spring! I'll see you again soon, when I announce the winner of my Hawaiian Swag Bag to celebrate the release of House of the Hanging Jade. It's got some fun stuff in it! To be entered to win, all you have to do is be a subscriber to my newsletter. Good luck!

Void where prohibited.