SPRING 2025 NEWSLETTER
- cwknapp4478
- Apr 15
- 4 min read
Welcome to my latest newsletter. It's spring—well, in New England, we just had snow the other day. The weather here is fickle. Even so, I love all signs of the new season. Seeing robins, chipmunks, bunnies, daffodils, and crocuses makes me smile. Easter and Passover are wonderful celebrations with special meals, Seders, and treats like chocolate eggs and coconut macaroons.
Here in Modern Midwife Mystery land, I am putting the final edits on Book #5, Murder on the Green. Maeve and company vacation in Ireland, where, of course, murder follows. I think the cover artist did magnificent work.
It's been a busy past few weeks for me. I belong to a fantastic writing group, the Duxbury Writers Society, and they joined with the local library to have an Open Mic Night. Writers read poetry, historical fiction, memoirs, mysteries, and general fiction. It was so inspiring to listen to the vast array of talent. Below is my photo from the event. Since the event was held at a library, I read from Murder on the Books.
While visiting the Duxbury Library, I was thrilled to see that Murder at the Wedding was a Patron Pick!
DUXBURY FREE LIBRARY
A few weeks ago, I had a book discussion and signing at Next Chapter Books and More in Quincy, MA. It's an excellent new shop, and they have many local author events. I always bring Maeve's Triple Fudge Chocolate Cake from Murder at the Wedding to my talks.
I have volunteered at The Talking Information Center in Marshfield, MA for many years. We read national and local newspapers, magazines, books, grocery flyers, and perform radio plays for the visually and print impaired. Our motto is "Turning print into sound." I just finished reading Murder at First Light for our listeners. It was such a privilege.
The Talking Information Center
Upcoming Events
4/27/25, 1:30 PM Author Talk at the Norwell Public Library
NORWELL PUBLIC LIBRARY
NEW YORK TIMES
Most of you know that I am a nurse midwife and like to include current OB/GYN news. I thought this article on the rise of maternal mortality and the importance of postpartum monitoring was very interesting. Hopefully, this will become the standard of care.
RECIPE CORNER
Will's Chicken Walnut Salad
2 cups diced cooked chicken
1/2 cup sour cream
1/2 cup walnuts
1 cup grapes, sliced in half
1 stalk celery, thinly sliced
3 scallions, thinly sliced
2 teaspoons dried tarragon
Salt and pepper to taste
Combine the chicken, sour cream, walnuts, grapes, celery, scallions, and tarragon. Add more sour cream if needed. Salt and pepper to test. Refrigerate until ready to serve. Serves 4
Good Housekeeping's Daffodil Cake/From the 1942 Cookbook
I love to read and collect vintage cookbooks. I have never made the following cake, but I may try it this week. I need to buy a tube pan! This recipe was from a time when eggs were not so expensive!
A heavenly union of fluffy angel food cake and golden sponge, the citrus dessert practically screams spring! To pull it off, make sure the cake hangs upside down as it cools.
Prep time: 15 minutes
Total cooking time: 55 minutes, plus cooling
Cake Ingredients:
1 cup cake flour
1 1/2 cups plus 2 tablespoons granulated sugar
1 1/4 cups egg whites (from about 10 large eggs or a 16-ounce carton of egg whites) at room temperature
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon vanilla extract
4 large egg yolks, room temperature
1 teaspoon finely grated orange zest plus more for garnish
2 tablespoons orange juice
Glaze Ingredients:
1 1/2 cups powdered sugar, sifted
3 tablespoons orange juice
1 tablespoon butter, melted
To Prepare Cake:
1. Preheat oven to 375 F. Sift flour with 1/2 cup sugar.
2. In a large bowl, with a mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1/4 cup at a time over egg whites. Beat until sugar is just blended.
3. With a rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
4. In another bowl, with a mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in 1/3 of white batter.
5. In an ungreased 10-inch tube pan (4 inches deep), alternate yellow and white batters to create a marbleized effect, with white batter on top. Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
6. To cool cake, invert in tube pan and let hang until cooled completely, resting pan on center tube or placing tube over funnel or neck of bottle. (Cake will shrink if removed from pan while warm.)
7. To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
To prepare glaze:
1. In a small bowl, mix powdered sugar, orange juice and butter until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish cake with orange zest.
GOODBYE FOR NOW...THANKS SO MUCH FOR READING MY NEWSLETTER!
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