Summer, or as I say, Summah Newsletter

cwknapp4478
1 hour ago
3 min read

Hello! I hope that your summer is going well. Here in New England, the season is marked by beach and lake trips, lobster rolls, Red Sox games, cookouts, soft serve ice cream and, as always, iced Dunkin' coffee. Beach reading is a must, especially in the late afternoon--perfect for diving into a great book. I hope you are having a wonderful summer.

Book Award

I am thrilled that Murder on the Green was awarded a Killer Nashville Silver Falchion Award. I will be going to their conference in August. It's Book #5 in the Modern Midwife Series and takes place in Ireland.

Here's a quick description of Murder on the Green--

Shamrocks, scones, secrets, and murder…

By virtue of a lottery windfall, modern nurse midwife Maeve O'Reilly Kensington is taking her sister, Meg, her mom, and some of her mother's friends from the Hanville Grove senior center, affectionately dubbed the “Ladies of the Lobby,” on a dream holiday to the Emerald Isle. They are welcomed with open arms in Ireland and are instantly captivated by the warmth of the reception and the natural beauty of the landscape.

However, the luck of the Irish is not with Maeve when, soon after arrival, she discovers the body of a woman in Ballymoor Green—murdered! Maeve quickly learns that the victim was a relatively recent transplant, somewhat of a recluse, and a thorn in the side of many.

Initially reluctant to get involved, Maeve and Meg soon realize if justice is to be served, it's up to them to figure out the truth. Spurred on by their lionhearted mother, the pair go to great lengths to whittle down an eclectic list of suspects. Long-buried secrets bubble to the surface, and the M&Ms struggle to bring the guilty party to light.

Will the visit be ruined before it even starts? Will the discovery spark an international incident? Will Ireland ever be the same?

BOOK EVENTS

On 7/22 I was interviewed by James M Jackson for his Author Takeover Day. Below is the link to click on.

https://jamesmjackson.com/blog2/2026-07/ac-christine-knapp?fbclid=IwY2xjawTN-dBleHRuA2FlbQIxMABicmlkETFWNlBvOVliSEp4YXh4dktHc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHv_lI1T7fcG8A3IQnMgomKBYznjWhUFXjqIMSkzNsuk0rxdIsrtCW8yUGh8Q_aem_vpsT4Q-EufUdp-vBp7TSHw

On Friday, 7/24, I have an Author Takeover and Giveaway at Cozy Mystery Reader Library on Facebook at 4 PM EST

AUGUST EVENTS

Sunday, 8/16 at 1 PM Book Signing at Barnes & Noble, Hingham at 1 PM

Saturday/Sunday 8/22-8/23- Killer Nashville Convention

Midwifery Corner

Most of you know that I am a nurse midwife, and I always add an interesting article on Women's Health.Below is a very interesting New York Times article dispelling myths. I hope you enjoy it.

New York Times/Dispelling 9 Myths About Women's Health

https://www.nytimes.com/2026/01/06/well/womens-health-myths.html?unlocked_article_code=1.xlA.Do9A.B3gzU6AnccHv&smid=url-share

Summer Recipe

The Silver Palate-Inspired Summer Chicken Salad

Ingredients

I have made this for years. It makes a tasty summer sandwich. My recipe is a variation of The Silver Palate's recipe.

3 lbs boneless, skinless chicken breasts

1 cup heavy cream or milk

1/2 cup sour cream

1/2 cup mayonnaise

2 celery ribs, cut into 1-inch pencil strips

1/2 cup shelled walnuts roughly chopped

1 cup seedless red or green grapes, halved

1/2 cup purple onion, chopped fine

1 tbsp crumbled dried tarragon (or 2 tbsp fresh)

Salt and freshly ground black pepper, to taste

Instructions

Bake the Chicken: Preheat the oven to 350ºF. Arrange chicken breasts in a single layer in a large jellyroll pan, spread evenly with the cream or milk, and bake until cooked through (25-30 minutes). Check if cooked through with a meat thermometer. Remove and cool, then shred the meat.
Make the Dressing: In a small bowl, whisk together the sour cream and mayonnaise.
Combine: In a large bowl, combine the shredded chicken, celery, walnuts, onions, grapes, and tarragon. Pour the dressing over the chicken mixture and toss well.
Chill: Refrigerate, covered, for at least 4 hours to let the flavors meld. Taste and adjust seasonings before serving.
Serve on your choice of bread with a dill pickle and Cape Cod Potato Chips