Lynn Cahoon

The weather is turning warm and the thunder storms have started. I drove home yesterday in the rain from Chicago. The heavy, heavy traffic made the rain manageable since I didn't get up to the speed limit until the rain had slowed and I was closer to home. This year I'm going to make me a summer reading list. Just like the ones I had between school years. My plan is to read out of my own library. If I love the book, I can keep it. If not? It goes in the box to go to Goodwill

I'm getting ready for a busy weekend. Well, actually, my life is double booked all the way through mid June. I'm getting ready for a big push for the upcoming release of SCONED TO DEATH. Saturday I'll be chatting with the murder mystery crew up in Chicago - Sulzer Public Library, 4455 N. Lincoln Avenue, Chicago. It's open to the public and books will be available for purchase and signing afterward. You can find out more here...http://www.sincchicago.com/events.html Stops in M

Tuesday is release day for ONE POTATO, TWO POTATO, DEAD. Here's the blurb - Angie Turner’s restaurant, The County Seat, is conveniently located near a first-class farmers market—so her menu is full of fresh ingredients. But a visiting culinary professor has just had a taste of something very unhealthy . . . Angie first meets Daniel Monet at a local mission, where she and her chef-in-training, Hope, are serving barbeque chicken poutine to the homeless. Monet is one of Hope’s t

Is it just me or does it feel like this year has rushed by...I'm taking a long winter break from the day job starting next Friday and I've got so much to do before I can even start. But first, what have I done this year? I released three full size cozy mysteries along with three Tourist Trap novellas. Two of those novella's (A Deadly Brew and Santa Puppy, hit the USA Today list on release week.) I've written the other three novellas, a new Farm to Fork Mystery, a Tourist Trap

I might have mentioned that I was on a diet/lifestyle change. Well, I fell off a few weeks back but the stuff I learned while I was changing my food choices, has stuck with me. One of the things that I was challenged on was Intermittent Fasting. From what I gleaned from my studies, this practice has you fasting from dinner through the morning. 13-18 hours of no food. Which I agree with to a point. Shutting the kitchen down after dinner is a tried and true method of controllin