Suite Revenge (Cruise Ship Christian Cozy Mysteries Series Book 8)
Page 14
Millie’s heart began to pound. “I would almost bet Mike Foster was the person who offered to bring back the pre-dinner appetizers and he gave one of them to Delilah in his first attempt to poison her.”
Patterson appeared doubtful but promised Millie when he spoke to the Boskos he would ask them if they remembered who had gone to Appeteasers.
Millie thanked Patterson for following up and then, with pep in her step, headed upstairs. She was almost certain she’d inadvertently uncovered the killer.
Chapter 20
“Poor Roger,” Millie said in a low voice as she and Nic…Captain Armati, hurried toward the theater where an engagement party was about to get underway to celebrate their upcoming nuptials.
“It’s a shame things had to end that way,” Nic said. “Not only is Roger mourning the loss of Delilah, her family now has to deal with the fact Delilah’s son-in-law is a murderer.”
Dave Patterson had talked to the Boskos and more clues were uncovered. Delilah had suspected her son-in-law was out to harm her but had not wanted to say anything to her daughter since Linda loved Mike, almost to a fault.
The Boskos had planned to stay on board and speak to the authorities after Mike and the others departed, fearing if he suspected they knew more than they let on, the unstable man would go off the deep end and kill them.
They’d never gotten around to it after succumbing to norovirus and being confined to their room.
Patterson alerted the authorities in Grand Rapids of the information and when they’d questioned Mike Foster, at first he denied it but after several hours of interrogation, had confessed to tainting Delilah’s food with a thin layer of peanut paste but swore he only wanted to scare her, not kill her.
“All I can say is I’m glad the black cloud of suspicion is no longer hanging over my head,” Millie said.
“Me too, my love.” They stopped in front of the double doors leading to the lower level of the theater. Nic reached for the door handle. “We’re going to have to work on keeping you out of trouble,” he said as he leaned forward and gently kissed her lips.
“But…”
Nic held a finger to her lips. “I’m teasing. Now let’s go celebrate.”
The end.
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The Series Continues...Click Here To Get “Cruisin’ for a Bruisin’,”Book 9 in the Cruise Ship Christian Cozy Mysteries Series.
Download All Books In This Series
Cruise Ship Cozy Mystery Series
Starboard Secrets: Book 1
Portside Peril: Book 2
Lethal Lobster: Book 3
Deadly Deception: Book 4
Vanishing Vacationers: Book 5
Cruise Control: Book 6
Killer Karaoke: Book 7
Suite Revenge: Book 8
Cruisin’ for a Bruisin’: Book 9
Book 10: Coming Soon!
Cruise Ship Cozy Mysteries Box Set (Books 1-3)
Cruise Ship Cozy Mysteries Box Set II (Books 4-6)
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Meet The Author
Hope Callaghan is an author who loves to write Christian books, especially Christian Mystery and Cozy Mystery books. She has written more than 50 mystery books (and counting) in five series.
In March 2017, Hope earned a Mom’s Choice Awards for her book, “Key to Savannah,” Book 1 in the Made in Savannah Cozy Mystery Series.
Born and raised in a small town in West Michigan, she now lives in Florida with her husband.
She is the proud mother of one daughter and a stepdaughter and stepson. When she's not doing the thing she loves best - writing books - she enjoys cooking, traveling and reading books.
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Chicken Pot Pie Recipe
Ingredients:
1 lb. chicken breasts (bone in)
1 cup sliced carrots
1 cup frozen green peas
1 small diced potato
½ cup celery diced
1 small yellow onion chopped
¼ cup butter
1/3 cup all-purpose flour
2 tsp salt, plus ½ tsp
1 tsp black pepper, plus ¼ tsp
¼ tsp celery seed
1-3/4 cup chicken broth (reserved from stock)
2/3 cup milk
2 – 9 inch unbaked pie crusts
Directions:
Add thawed chicken breasts PLUS 2 tsp salt, 1 tsp pepper to boiling water. Cook for ½ hour (at boiling).
Add carrots, peas, potatoes, onion and celery. Cook for an additional 15 minutes.
Remove from heat, cool. (To speed it up, we removed chicken and placed in a bowl of cold water.
Debone chicken, cut into cubes. Add back to broth/veggie mixture. Mix and heat.
Remove from stove.
Strain juice/broth. Set aside.
*Preheat oven to 425 degrees.
In saucepan over medium heat, melt butter. Stir in flour, ½ tsp salt, ¼ tsp pepper and celery seed. Slowly stir in chicken broth and milk.
Simmer over medium-low heat until thickened. Remove from heat, set aside.
Place piecrust in bottom of ungreased pie pan.
Spread the chicken/veggie mixture in bottom of piecrust.
Pour hot liquid (broth) mixture over top. (If the mixture gets too thick, add extra broth – until “pourable”.)
Cover with top crust, seal edges and cut away excess dough. Make several small slits in top to allow steam to escape.
Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
*We covered the edges of the piecrust with tinfoil so that it wouldn’t burn and then removed the tinfoil halfway thru baking.
*Makes one 9-inch homemade pot pie.