Have you ever attended a beach bonfire?
Hi! My name is Lucy Berberian and I live in a small town called Ocean Crest at the Jersey Shore. I’ve been to quite a few bonfires throughout the years and enjoy them. The sound of the surf, the sand between my toes, the ocean breeze, and the blazing bonfire all make for a unique experience.
I also grew up in the restaurant business and my family owns a Mediterranean restaurant called Kebab Kitchen. After leaving a law firm, I returned home to take over as manager of the restaurant. It’s hard work!
So, when I’m invited to a beach bonfire with a group of friends, I jump at the chance. Who doesn’t need a night out? My best friend, Katie, along with our mutual friend Melanie Haven, owner of Haven Candies at the boardwalk, is also invited. Everyone is having fun until a mean-spirited local landlord shows up and gets in a screaming match with Melanie. Quick as a flash, our fun night out turns stressful. And then when the same landlord is found dead on the beach after choking on a piece of salt water taffy, Melanie is in a sticky mess of trouble. I need to solve this case before poor Melanie gets skewered for a crime she didn’t commit.
Lucy’s Traditional Hummus
I’m sharing a Kebab Kitchen recipe for hummus. We serve a variety of hummus flavors at Kebab Kitchen’s hummus bar, but the traditional hummus is a customer favorite. This hummus can be served as a dip with wedges of pita bread or vegetables, and goes well with broiled or grilled meat. It can also be used as a healthy alternative to mayonnaise on sandwiches.
1 can (15 ounces) chick peas
3½ teaspoons tahini (sesame seed puree)
3 cloves minced garlic (1½ teaspoons)
1 teaspoon salt
5 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Drain can of chick peas and reserve ¼ cup fluid. Mix tahini thoroughly before using to incorporate oil that separates during storage. Using a food processor or blender, combine and blend all ingredients until smooth. If hummus is too thick, add a few tablespoons of reserved fluid from chick peas and blend again. Pour into serving platter. Enjoy!
Lucy Berberian is busy preparing her family’s Mediterranean restaurant for Easter on the Jersey Shore—but a batch of sweets is to die for . . . Bikers are thundering into the seaside town of Ocean Crest for the annual Bikers on the Beach gathering that raises funds for injured veterans. It’s a big boost for the Kebab Kitchen, as well as for local businesses like Melanie Haven’s candy shop. But Melanie is about to find herself in a sticky situation. When Melanie and Lucy attend a beach bonfire, a local landlord is found dead after apparently choking on a piece of salt water taffy. Melanie, who was known to have a contentious relationship with the victim, is quickly skewered as the prime suspect. But Lucy is determined to prove her friend’s innocence before the real killer coasts free . . . Recipes included!
“Clever and charming . . . A culinary delight that will have readers salivating over the food and hungry for literary answers.” —RT Book Reviews, 4 Stars, on Hummus and Homicide
“A series that will prove delightful for cozy fans.” —Parkersburg News & Sentinel