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MURDER AT THE RUSTY ANCHOR is the sixth book in the Cozy Capers Book Group Mysteries by Maddie Day. You can always count on this series containing kind and cozy characters you’d love to spend time with along with a puzzling murder mystery to solve alongside protagonist MacKenzie “Mac” Almeida. Mac also has a tight-knit family surrounding her, from her adorable grandmother and niece, to her parents (love how they’re opposites yet have a role model worthy marriage), her brother, and her supportive husband, Tim. Her African Gray parrot, Belle, brings comic relief, and I couldn’t help but giggle a time or three over Belle’s antics. True of all the series written by Maddie Day, the characters don’t stay stagnant. Instead, they grow and change, as real people do, making them relatable.
When an elderly high school teacher is found murdered and left inside the Rusty Anchor Pub, Mac is the second person on the scene. Unfortunately, one of her cozy capers book group friends becomes a suspect, and the group is pulled into the investigation. I appreciate that Mac and her friends, who comprise the cozy capers book club, live by the rule to be safe and to do nothing that would make them “too stupid to live” as they investigate. Instead of running pell-mell into danger, they methodically work together to find answers by talking to trusted sources or digging up clues online or from newspaper articles, or making sure they’re surrounded by people when “chatting” with potential suspects. The action starts from the very beginning, and the pace is quick, drawing the reader in and keeping them there. With an edge-of-your-seat reveal, the threads of the story came together in a cohesive and heartwarming conclusion.
Mac’s husband, Tim, owns a bakery and is frequently feeding Mac. Not only is he a talented baker, but he is quite the chef too… a skill Mac is woefully lacking in. Ms. Day has included several recipes at the back of the book for the home cook to try, including a recipe for Chicken Pad Thai that Mac attempts to make. I love Pad Thai and despite the long ingredient list, the dish isn’t terribly difficult to make… as long as you prep everything ahead of time. Spicy sweet sauce encases rice noodles (making this dish naturally gluten-free), and the crunch of the veggies and roasted peanuts add a pleasing texture. I appreciate that there is an alternate protein suggested for making this a vegetarian dish, too. I also like that by controlling the ingredients at home, this is a healthier, fresher choice than most takeout orders of Pad Thai, especially if you sneak in some extra veggies.
Amazon Synopsis
A rainy July weekend in Westham means the beaches are empty and business is dead at Mac’s Bikes but couldn’t be livelier inside the Rusty Anchor Pub. But come Monday morning one patron is not so lively when the chef opens up and finds a body behind the bar. It’s last call for Bruce Byrne, an elderly high school teacher who’s been around so long it seems like he taught everybody.
When Mac’s friend Flo, the librarian, makes the list of suspects, Mac gathers the Cozy Capers Book Group to clear her name. With no end in sight to the rain, the group has plenty of time to study the clues and sort through a roll call of suspects to determine who decided to teach Mr. Bryne a lesson. But with a killer desperate to cover their tracks, Mac and the group will be tested as never before . . .
A special thanks to Maddie Day for offering a print copy of MURDER AT THE RUSTY ANCHOR to one lucky winner! Contest ends July 3, 2024 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!)
- 8 ounces dried flat pad Thai noodles or stir-fry rice noodles
- 1/4 cup tamarind juice concentrate (or 2 tablespoons Thai tamarind paste mixed with 2 tablespoons water)
- 3 tablespoons dark brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons chili-garlic sauce, such as sriracha, plus more for serving
- 3 tablespoons vegetable oil
- 2 cups mung bean sprouts
- 2 bunches scallions, thinly sliced, separating green from white
- 4 large eggs, beaten
- 1/3 cup roasted salted peanuts, chopped
- 2 cups shredded chicken, omit or replace with tofu for vegetarian version
- Lime wedges for serving
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Place 8 ounces noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again. *
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Whisk 1/4 cup tamarind concentrate, 3 tablespoons brown sugar, 2 tablespoons fish sauce, 2 teaspoons chili-garlic sauce, and 1/4 cup hot water in same bowl you used to soak noodles.
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Pour 3 tablespoons oil in a large skillet (at least 12" in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
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Add chicken, scallion whites, fish sauce mixture, and noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. **
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Add scallion greens, bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
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Divide noodle mixture among four plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
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* I found, depending on brand of noodles, you should cook them according to manufacturer's directions, until just al dente.
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** I added 3/4 cup shredded carrots with the sauce to up the veggie content and to add extra color to the dish.
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I was provided with an advance copy. All thoughts and opinions are my own.
Good series!! Love the recipe!
Sounds like a book I will enjoy.
Looks like an amazing read. Thanks for your great generosity.
This looks like another fun book in the series. I like Pad Thai but recipes with lots of ingredients intimidate me. I will pass this on to my sister who loves Pad Thai as well, and is a much better cook than I am.
I love Maddie Day. Such a great author. I would be willing to try this recipe