



I know these look like ordinary brownies, but they’re hiding a secret: a teaspoon of coffee & cinnamon, extra coco powder and a cup of dark chocolate chunks!

Inspiration: Within the book What You Are Looking For Is In The Library, there’s a minor subplot woven into the story featuring rice balls. Due to the shaping required to produce onigiri and the possibility of adding filling, I’d always found this dish an intimidating undertaking. Yet, in the story, this staple seemed relatively easy to make.
Then we hit a week plus of mid-to-high eighty-degree days which always scrambling around for foods that require minimal heat to produce. Since rice has become a comfort food and rice balls can be eaten cold, I decided to try my hand at making them*. Looking about the internet, I discovered this excellent website that provides a base onigiri recipe, as well as three variants.
Deciding to stick with the basics on my first rodeo, I purchased the required sushi rice. Following the directions on the package, I cooked up my first batch. Now, after reading the website’s instructions and watching a number of YouTube videos on how to shape the rice into a triangle by hand (which frankly looked like magic to my untrained eye), I pulled out my far less fancy muffin scoop and set to work.

What I failed to recall was that I had purchased an antique Chinese rice mold at an estate sale a year or so prior. Maybe I’ll use it if I ever make these when company comes over.
In any case, after stirring three tablespoons of ponzu and four tablespoons of yuzu furikaki into the steaming rice, I started scooping and, voila, in less than two minutes I’d two dozen riceballs! And they were just as easy to make as the characters in What You Are Looking For Is In The Library said they were! Even better? They taste great cold!
*(I’m not calling what I made onigiri because mine aren’t in the traditional triangle shape or wrapped in nori. Nor would I call the rice shaped in the aforementioned mold onigiri either, just to be clear.)
Agatha Christie’s Canon of Characters: I can easily see Colonel Race making and enjoying these during his bachelor days. Rice balls are easy to make, last for a while, and, if they don’t contain a fin based filling, are something that can be stuffed in a jacket pocket and eaten on the go. Which, if you’re caught up in an unplanned stakeout or suddenly break the case — having a bit of nutrition to keep your brain cells functioning at their peak is important!
My 52 Weeks With Christie: A.Miner©2025







From a sheet pan supper that mostly worked…..

Inspiration: Recently, my favorite pizza place closed unexpectedly, leaving a wedge-shaped hole in my heart. Since it was one of the few pizzerias I could actually eat at (as it used non-enriched flour), I’ve been missing my bi-weekly pizza runs!
Deep Calming Breath
I’ve tried making pizza dough in the past, and it was…okay. Not bad, just not great either. So I decided to up my pizza game and bought the following book.

King Arthur’s Baking School has all kinds of basic recipes for simple and complicated bakes, accompanied by helpful hints, tricks, and advice.
So, I tried the book’s pizza dough recipe….with a few tweaks. To add some extra flavor, I mixed in dried basil, majorum, and parsley. I also swapped half the all-purpose flour with bread flour to give the dough a bit more chew.
And it turned out beautifully!
Then I discovered the pizza sauce I thought was in the cupboard magically disappeared. (I swear it sprouted legs and wandered off.) Undaunted, I winged it. Using regular spaghetti sauce fortified with tomato paste (to thicken it and make it taste more tomatoey), I added extra herbs, a dash of sugar, and a healthy amount of gochugaru pepper flakes.
Helpful Hint: Make a sauce like this the day before. It will taste oodles better the next day as all the flavors have time to marry together.
Spreading my improvised sauce, I loaded the pizza with veggies and vegan chorizo and baked it….It turned out great! With more practice, it might even become excellent!

Doesn’t it look pretty!
Christie: Honestly? I’m not sure I can see any of Christie’s detectives making this…Save Superintendant Battle who I think would like feeding his family something that requires time to make and a bit of improvisation.

Inspiration: From the end of August to the beginning of September, my husband’s tomato growing efforts reached fruition, and we possessed a veritable ton of cherry tomatoes! At about the same time, I purchased Cook’s Illustrated Magazine No. 184 (aka Sept/Nov 2023), which contained a bunch of great tomato based recipes — including Pasta With Burst Tomato Sauce.
And let me tell you, it’s outstanding! Even better, it’s easy to make.
The above video is the American Test Kitchen video demonstration of the recipe. BTW: The magazine didn’t have the panko topping.
Slightly trepidatious, as I’ve never used anchovies before, I set about making the dish…And due to my stupid, stupid allergies, I needed to eschew the garlic. But it turns out the anchovy fillets added more than enough flavor! (Without making it taste fishy.) I also increased the pepper flakes to a healthy teaspoon, as anything less, you get little if any, heat. I also switched the flakes from generic red pepper to gochugaru, which I prefer.
Then, watching the video, I realized I didn’t make the dish the way the recipe’s author intended…Rather than keeping them whole, I chopped the cherry tomatoes in half and had them as a single layer across a large shallow pot, which made a great creamy sauce without the whole cherry tomatoes. This unintentional goof worked out, as my husband likes tomatoes when manipulated in a dish, but not generally as a whole fruit.
A Bit of Household Controversy: In the pic above, I’ve used Fusilli Lunghi Col Buco noodles — they’re fun and I love the texture they add to the dish. My husband sides with Cook’s Illustrated and thinks a shorter pasta is best…So now, as a compromise, I prepare two separate pastas!
In any case, give this recipe a whirl. I don’t think you’ll be disappointed!
Christie: I can see Poirot or Mr. Satterthwaite tucking into this dish and eating it with relish as it possesses an elegant simplicity…Provided it was plated in a refined style!
My 52 Weeks With Christie: A.Miner©2023
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