Sarah Stewart Taylor

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September, 2021 Newsletter 

 

Happy September! 

 

The past few days have started out chilly here in Vermont, a nip in the air and a promise of autumn on the breeze. I could not be more delighted. I don't do well in the heat and September, October, and November are probably my favorite stretch of the year. I am ready for flannel and fires and apple cider and hot cocoa and reading under a blanket! 

 

I am so excited to start unveiling some of the details of the third Maggie D'arcy mystery, which will be published by Minotaur Books on June 21, 2022! (You can even preorder now from your favorite indie bookstore!) Check below for a reveal of the title.

 

I also write about my trip to an island with special significance to my family and highlight some mystery novels set on islands. My September recipe packs a creamy, garlicky punch. 

 

Best wishes to you and yours. Things seem uncertain and a bit scary in the world as I sign off on this month's newsletter. I am thinking of all those who are afraid right now, those affected by flood, sickness, fire, and war. Here's to taking care of each other and to better times ahead. 

 

 

Sarah

 

I feel so fortunate that our extended family was able to gather on an island off the coast of Maine this summer, in a place that has special significance for us and reminds me of island mysteries I've loved . . . 

 
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Do you want to hear the title of the new Maggie D'arcy novel? 

 

Find it here . . .  And stay tuned for the cover reveal and more details coming soon. 

Buy A Distant Grave!
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Our garlic harvest was overwhelmingly successful this year. We have lots for the winter, but I want to use some now too. So . . . Garlic Soup! This is the simplest method I know but you can play around with it to get it to your liking. Take four to eight whole heads (twenty or so cloves) of garlic, cut off the tops and place in a roasting pan. Cover with foil and roast at 325 degrees until brown and soft, about 45 min. Squeeze the roasted garlic into a large pot and sauté in butter with two minced onions. When onion is soft, add two quarts of stock and cook for 20 min. Puree soup in blender and return to pot. Add one cup of whipping cream and salt, pepper and thyme to taste, then simmer until hot. Serve with crusty bread and/or parmesan cheese and crumbled bacon.  

Thanks for reading! 

 
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