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AN AMATEUR SLEUTH’S GUIDE TO MURDER is the first book in the brand-new Bainbridge Island Mysteries by Lynn Cahoon. Each chapter’s heading, tips on how to be an amateur sleuth as “written” by protagonist, Meg Gates, instantly pulled me in. Meg is reeling after getting dumped by her fiancé (right before their wedding, no less) and has moved back to her childhood home of Bainbridge Island to start over. I greatly enjoyed that Meg’s mother, aunt, and uncle do what they can to help her settle in and start over, her mother by giving her a part-time job at the family bookstore along with her aunt finding her a part-time job working for a best-selling mystery author. It was sweet to see the closeness of her family and the care they exhibit for Meg. I also enjoyed seeing Meg reconnect with childhood friends Natasha and Dalton, the trio who had formed a sleuthing club while in middle school. It was fun to see them come back together to help Meg solve a new crime.
While Meg might be trying to become accustomed to researching (it involves some unusual things!) for her new mystery author boss, Lilly Aster, her job comes into jeopardy. Lilly is under suspicion of killing her manager when his body is found on her property. To make matters worse, Lilly had plenty of reasons to want the man dead. Meg, Natasha, and Dalton start asking questions (aided by Meg’s work in progress sleuthing guide) while her uncle, who happens to be the local chief of police, heads the formal investigation. I admire the ability of Meg and her uncle to work together to find answers, despite him not wanting Meg to be put in danger. As clues were revealed, there were twists and turns that kept me engaged with the story and turning pages. At the satisfying conclusion, I was eager to pick up the next book in the series, only to realize I’ll have to have patience to wait until it’s released!
There are several mentions of food and meals shared during the book, but at the end, to celebrate the conclusion of the killer being captured and her name cleared, Lilly brings mac and cheese with lobster to share with the amateur sleuths. It sounds delectable and, fortunately, Ms. Cahoon provides the recipe at the back of the book. It’s up to you whether you want to include lobster with it… it’s rich and delicious all on its own. Just to let you know, I only made half the recipe since there was only two of us for dinner and your dish should be even creamier than what my photos show. Since my husband must eat dairy-free, I used dairy-free cheese, which doesn’t melt nearly as well as the “real” stuff. We still enjoyed it greatly and I’ll be making it again!
Synopsis
TIP #1: WHAT DOESN’T KILL YOU COUNTS AS WORK EXPERIENCE
Meg Gates could use a guidebook for life. Indeed, she’s faced some challenges. She dropped out of college to work for a tech startup that failed—and her fiancé just took her bridesmaid to Italy on what was supposed to be Meg’s honeymoon.
Now, at twenty-six, Meg has taken the ferry ride of shame from Seattle back to Bainbridge Island to live with her family. At least she has her rescue cocker spaniel, Watson, by her side. But it’s Meg who could use a rescue—and she’s hoping it will come in the form of a part-time gig doing research for a bestselling mystery writer.
TIP #2: WRITE WHAT YOU KNOW – OR WHAT YOU WANT TO KNOW
That’s when the lightbulb goes on: Meg will write her own guidebook—a manual on criminal investigation. But before she can impress her new boss with her pet project, the author’s manager is found dead on the rocks beneath the author’s Gothic mansion.
Now it’s time to put her guide to the test, as Meg sets out to clear her employer of suspicion and solve the crime. But there’s one important caveat she’ll have to add to her guide—
A special thanks to Kensington Publishing for offering a print arc of AN AMATEUR SLEUTH’S GUIDE TO MURDER to one lucky winner! Contest ends July 6, 2025 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. Enjoy.
~Lynn Cahoon
- 4 cups dried elbow macaroni
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teapsoon freshly ground pepper
- 1-1/2 cups whole milk
- 1/2 cup half-and-half (or substitute whole milk)
- 1 teaspoon chili powder, optional
- 2 cups shredded Cheddar cheese, divided (1)*
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Prepare the elbow macaroni according to the package directions. Drain and set aside. (2)*
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Preheat the oven to 325 degrees (F). Butter a 9" x 13" baking pan and set aside.
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In a large, heavy skillet, melt the butter over medium heat. Add in the all-purpose flour, salt, and pepper and stir constantly to make a roux. Let the roux cook for 2 minutes, stirring constantly to make sure it doesn't burn. (This is the same roux that goes into my sausage gravy and milk gravy.)
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Next, add 1-1/2 cups milk and 1/2 cup half-and-half (or milk) to the roux. Whisk the milk mixture until it thickens enough to coat the back of a spoon.
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If you want your mac and cheese a little spicy, add in 1 teaspoon chili powder, or to taste.
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Fold 1 cup shredded Cheddar cheese into the milk mixture. Stir constantly until the cheese has melted and the sauce is smooth. Next, fold the reserved macaroni into the cheese sauce.
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Spoon half of the macaroni and cheese into the prepared baking pan. Sprinkle with 1/2 cup Cheddar cheese. Next, spoon the rest of the macaroni and cheese atop the Cheddar, and then top with 1/2 cup Cheddar cheese.
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Bake for 15 to 20 minutes, or until the cheese on top has melted. Enjoy!
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*I like to mix and match whatever cheese in in my fridge.
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*I put the macaroni in boiling salted water and cook for 10 minutes. You want the mac to be al dente, and not too tender, since it will cook more during the baking process.
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I halved the recipe, but this is perfect for a large group as written.
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I also used non-dairy cheese and non-dairy cream to accommodate a family member with dietary restrictions, with good results. However, using the "real" stuff will provide a creamier sauce.
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Grate your own cheese instead of using pre-grated packaged cheese, which contains starches which may inhibit the meltability of the cheese.
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Here’s a mac and cheese that’s good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.
I was provided with an advance copy. All thoughts and opinions are my own.
