Killer at the Cimarron Social Club

65 years after the events that transpired in Arkalon, Kansas Leonie Stanton brings her grandson back to the place she met his grandfather, now a ghost town. The story is not one he expected to hear or she ever wanted to tell. Long dead secrets deserve to stay buried with the bodies.

January,1889 Planning to retire from working on her back, Lila Byrne plans to take up at a quiet house where she can plan what to do after the gold fields of Colorado made her a fortune. What she finds in the walls of the Cimarron Social Club is dire, and not for the lack of customers. All that is a trivial concern when they wake up trapped in a prairie storm to a find a dead woman encased in the ice outside and it's not likely an accident. When Lila finds that wasn't the only woman to die who came to the house and even a stranger comments Lila could be sisters with the dead, trying to stay alive long enough to escape the ice is the only concern.

Coming Soon!!

1920's Belgium

This is a new story reworking one that was erased on accident a while back and stealing the title from another story that is out of print. Now set in Antwerp it follows a female cat burgler and a spy she catches when she breaks into a hotel to rob the safe.


4 slices bacon, diced

2 lb beef roast (round, chuck, or rump work well) cut into 1 inch cubes

4 onions, sliced

1 Tbsp brown sugar

2 Tbsp unbleached all-purpose flour

1 (12 oz) bottle Belgian Brown Ale or Flanders Red Ale* A Belgian Brown Ale will give your stew a nutty, spice flavor. A Flanders Red Ale will give it a lighter, slightly sour flavor (like sauerbraten).

1 c beef stock (we prefer low sodium)

2 bay leaves ¼ tsp salt (to taste)

¼ tsp pepper (to taste)

Instructions Heat a medium soup pot or Dutch oven over high heat. Add the diced bacon. Sauté over medium-high heat, until crisp, 4-5 minutes. Remove the bacon to a plate and set aside. Drain all but 2 Tbsp of bacon fat from the pan (reserving the extra fat). Season the beef cubes with a little salt and pepper and place them in the pan with the bacon fat to sear. Sear the beef cubes on all sides. Remove the beef from the pot. (If necessary, do this step in batches so you don’t crowd the pot.). Add a little more of your reserved bacon fat to the pan. Then, Add the sliced onions. Sauté the onions over medium heat for 5-6 minutes. Sprinkle with brown sugar and continue to sauté until golden and caramelized, 15 minutes. Sprinkle the flour over the onions and cook until the flour is moistened. Add the ale to deglaze the pot. Scrape any stuck bits from the bottom of the pot. Add the beef and bacon back to pot. Add the stock, bay leaves, salt, and pepper. Add extra broth or water as necessary so that the beef is nearly covered with liquid. Place the lid on the pot and simmer over low heat for 1 ½ hours. After 1 ½ hours, remove the lid and continue to simmer, uncovered, for 30 minutes. Once the stew has reduced to a thick consistency it is ready to eat! Serve with wedge fries or boiled potatoes and hearty bread.

Whatcom Writers and Publishers which I am vice President headed over to the lovely Orcas Island for the weekend with our books and spreading the word about our writers group that has been around for over 30 years. But my book set on the island Misery by Stockade Bay is now on the shelves of the local Darvill's Books.

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