Dead in Vineyard Sand (27 page)

Mix dry ingredients together. Cut in shortening until mixture consists of small, crumblike particles. Stir in milk and mix lightly (do not overmix).

Roll out dough to fit a nine-inch pie pan. Spread crust with a small amount of mustard.

Mix filling ingredients together and pour into biscuit-dough crust. Bake in preheated 350-degree oven for about a half hour. The pie may be covered and frozen before baking. Thaw completely before baking.

Makes 6 servings

BRETON CREPES

Breton Crepes can be filled or garnished with a variety of foods, depending on the time of day you are serving them. Jeff and Zee enjoy them simply served with Breton Herb Butter (recipe follows).

1 c. plus 2 tbs. buckwheat flour

1 egg

1 teaspoon sea salt

Water

Put the flour in a mixing bowl, leaving a small hollow in the center. Put the egg and the salt in the hollow.
Mix with a wooden spoon, adding water little by little until the mixture is the consistency of thick mayonnaise. Mix energetically for about 10 minutes. Add more water while mixing to obtain a final consistency of cream. This may take some experimentation but is no more difficult than making regular crepes.

Ladle or pour a small amount of batter into a hot, very lightly greased skillet and quickly rotate the pan so that the batter covers the bottom evenly. When the edges start to lift away from the pan, turn carefully with a spatula and cook the other side just until lightly browned.

Crepes should not be crispy. Stir the batter frequently to keep the proper consistency.

Makes about 24 six-inch crepes

BRETON HERB BUTTER

Parsley

Chervil

Chives

Watercress

Shallot

Garlic

Pepper

Lightly salted butter

Finely chop any or all of the above and mix with lightly salted butter. The Breton Herb Butter should have a nice green color. It can be slathered on plain Breton Crepes or used to enhance other fillings.

Optional fillings or garnishes

Egg

Smoked fish or sausage

Cheese

Cooked fruits

Fruit preserves

Sardines

Soft cheese

Tomato slices with fresh herbs

Philip R. Craig grew up on a small cattle ranch southeast of Durango, Colorado. He earned his MFA at the University of Iowa Writers' Workshop and was for many years a professor of literature at Wheelock College in Boston. He and his wife live on Martha's Vineyard. His website is
www.philiprcraig.com
.

ALSO BY PHILIP R. CRAIG

Vineyard Prey

Second Sight (with William G. Tapply)

Murder at a Vineyard Mansion

A Vineyard Killing

Vineyard Enigma

First Light (with William G. Tapply)

Vineyard Shadows

Vineyard Blues

A Fatal Vineyard Season

A Shoot on Martha's Vineyard

A Deadly Vineyard Holiday

Death on a Vineyard Beach

A Case of Vineyard Poison

Off Season

Cliff Hanger

The Double Minded Men

The Woman Who Walked into the Sea

A Beautiful Place to Die

Gate of Ivory, Gate of Horn

SCRIBNER

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New York, NY 10020

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This book is a work of fiction. Names, characters, places, and incidents either are products of the author's imagination or are used fictitiously. Any resemblance to actual events or locales or persons, living or dead, is entirely coincidental.

Copyright © 2006 by Philip R. Craig

All rights reserved, including the right of reproduction in whole or in part in any form.

SCRIBNER
and design are trademarks of Macmillan Library Reference USA, Inc., used under license by Simon & Schuster, the publisher of this work.

D
ESIGNED BY
L
AUREN
S
IMONETTI

Text set in Baskerville

Library of Congress Cataloging-in-Publication Data

Craig, Philip R. [date]

Dead in Vineyard sand : a Martha's Vineyard mystery / Philip R. Craig.

p. cm.

1. Private investigators—Massachusetts—Martha's Vineyard—Fiction. 2. Martha's Vineyard (Mass.)—Fiction. I. Title.

PS3553.R23D4 2006

813'.54—dc22   2006042245

ISBN: 0-7432-9327-4

ISBN: 978-0-7432-9327-3 (ebook)