When I was visiting my friend, Linda, in Tucson earlier this month, she suggested a fun series, The Althea Rose Mysteries, that she has been reading since the first one came out in 2015.
I ordered up the first of the series as an audiobook on my library app and have been listening to it during my daily walks.
It is a fun series reminiscent of Janet Evanovich's Stephanie Plum series, which I absolutely loved. I am unable to rate it as highly as Evanovich's novels after reading only the first book, but I am eager to read the next and will let you know what I think as the series progresses.
Althea Rose is a psychic who owns a shop with her best friend, Luna, who is a white witch. They both spend a lot of time hanging out at the bar owned by their mutual third-best friend, Beau. There is a murder, a love triangle, and Althea Rose is left to save the day and her friend, Luna, who is accused of committing the Murder. If you are a Stephanie Plum fan, you can see where this is going.
This is not a serious novel. It is pure fluff, fun, and mindless. Perfect for listening to as you take a walk, run errands, or work around the house.
While Althea, Beau, and Trace (1/3 of the love triangle) are trying to figure out how to save Luna, Beau runs to the deli to do some spying and, while there, picks up Turkey and Swiss on Rye for them to eat as they discuss what their next move should be.
I served up this open-face Turkey and Swiss Sandwich that comes from the archives of Hudson/Marshall Field restaurants. It is hearty enough to serve as a dinner with a side of homemade potato chips.
I used bottled Thousand Island Dressing for today's sandwich, but the recipe I adapted from Food.com included a homemade version. There are numerous versions of this recipe online. This is my adaptation.
Tomorrow, Amy, Doug, Jessica, Julien, and Melody are coming for dinner and game night. Thursday night, we and the Luths have been invited to the Bonacorsi's for dinner. I am ready for the weather to improve so I can start grilling again. Cold weather meals are getting old......
Saturday-Family Dinner/Game Night
Grazing Board featuring Gougères
Chopped Salad
Chicken Pot Pie
Nutella Ice Cream
Sunday Supper
Pulled Pork
Cauliflower Mac and Cheese
Coleslaw
Meatless Monday
Leftover Mac and Cheese
Tuesday
BBQ Pulled Pork Sandwiches (Leftover Pulled Pork)
Leftover Coleslaw
Wok Wednesday
Pork Chop Suey
Steamed Rice
Thursday
Dinner at Bonacorsi's
Lenten Friday
Pizza Beans
Garlic Bread
Yield: 1
Open Faced Turkey on Rye (Marshall Field's Special Sandwich)
Popularized at the now-defunct Marshall Field's restaurants, this open-faced sandwich is layered with cheese, turkey breast, lettuce, bacon, hard-boiled egg, tomato, and Thousand Island Dressing.
Prep time: 5 MinTotal time: 5 Min
Ingredients
- 1 large Iceberg Lettuce leaf and 1 wedge Iceberg Lettuce
- 2-3 medium-thick slices of roasted turkey breast
- 3/4 c. Thousand Island Dressing
- 1 slice Swiss cheese
- 1 slice Rye Bread, buttered
- 2 slices crisp bacon
- 2 slices hard-boiled egg
- 1 slice tomato
Instructions
- Place the buttered rye on a plate and cover with the cheese slice and turkey.
- Put the wedge of lettuce on top and drape the lettuce leaf over all.
- Pour the dressing over the sandwich, allowing it to puddle on the plate around the sandwich.
- Top with the bacon, egg, and tomato and serve.
Notes
Adapted from a recipe found at Food.com
Property of A Day in the Life on the Farm
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