In Cheryl Hollon’s Draw and Order, an Appalachian artist and local guide Miranda Trent opens a new murder investigation after her Paint & Shine tour group discovers the remains of a missing hiker along an ancient trail.
For her latest excursion, Miranda is thrilled to take a close-knit group of rock climbers, the Risky Business Adventurers, up the challenging Battleship Rock Trail to paint and sample moonshine. But the outing is cut short when they discover a skeleton near the trailhead. Even more startling, the bones belong to Howard Cable, Miranda’s cousin…and a former classmate of the Risky Business group.
The sheriff chalks it up to a hiking accident, but Miranda isn’t convinced that Howard, an experienced woodsman, died within sight of a well-marked trail. So, with the help of Ranger Austin Morgan, Miranda sets out on her own investigation and discovers that the Risky Business group is keeping plenty of secrets. But is one of them hiding the truth about Howard’s death?
Add this page-turner to your seasonal reading list and enjoy it with an ice cold cup of a sweet tea and Old-Fashioned Cornbread during the warm days of summer.
- 1 tablespoon bacon drippings
- 2 cups plain yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 1¼ cups whole buttermilk
- 1 large egg (optional)
- 6 tablespoons unsalted butter, melted
- Put bacon drippings in a 9-inch well-seasoned cast-iron skillet* and put skillet into the oven. Turn the oven on to 400° with skillet inside.
- In a large bowl, whisk together cornmeal, baking soda, salt, and sugar, if using.
- In another bowl, beat together buttermilk and egg, if using, until combined. Stir wet mixture into dry mixture. Stir in melted butter.
- When the oven is hot, carefully take out the skillet (handle will be hot!). Pour batter into hot skillet and make sure it is evenly distributed.
- Bake until cornbread edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean, approximately 20 minutes.
- Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving with butter, if desired.
- To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temperature for 2 to 3 days.
ABOUT THE AUTHOR
Cheryl Hollon writes full-time after she left an engineering career of designing and building military flight simulators in countries such as England, Wales, Australia, Singapore, Taiwan and India. Fulfilling the dream of a lifetime, she combines her love of writing with a passion for creating glass art. In the small glass studio behind her house, Cheryl and her husband design, create, and produce fused glass, stained glass and painted glass artworks. She is a member of Sisters in Crime, the Florida Chapter of Mystery Writers of America and the Tampa Chapter of the Romance Writers of America. A mystery conference addict, she regularly attends SleuthFest in Florida, Malice Domestic in Washington, D.C., and New England Crime Bake in Dedham, Massachusetts. Cheryl and her husband live in St. Petersburg, Florida. Visit her online at CherylHollon.com or on the social media platforms below.