Tag: Deer Path Inn

Deer Path Inn

Warm Winter Wishes

You may have guessed from my previous posts this week that I have winter issues. Christmas is one of my favorite holidays (Easter being the other) but I’d like it just fine if Christmas came in October. During the dark, cold stretch from late November to early March, I’d just as soon take a vacation from the world, crawl into a cave, and hibernate. But, since I am not a bear, I have to bundle up, go outside, and deal with it. Mysteries help me deal with winter. Solving puzzles (or following along with a brilliant detective and wondering how I missed that oh-so-obvious clue) keeps my brain from going as numb as my fingers. Singing Christmas songs off-key at the top of my lungs along with the all-Christmas music station as I drive back and forth to work also helps but I don’t like to admit that. Drinks that give me the warm fuzzies help, too. Let’s call them comfort drinks. I’m writing this post in the Hearth Room of the Deerpath Inn, one of my favorite places on the planet. I braved the cold tonight because I wanted an Adult Red Velvet Hot Chocolate—a cinnamon and candy cane concoction I […]

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Party at the Deer Path Inn

 Yesterday was book launch day or, as I prefer to call it, book birthday for Death in D Minor, the second book in the Gethsemane Brown series. Thank you to my fellow Missdemeanors for hosting a blog party. I was in meetings all day at my, to borrow a phrase, daytime situation so I appreciate their help making the day a success.After work, I celebrated my new novel’s release at one of my favorite places, the Deer Path Inn. This historic inn opened in its current location in 1929. Architect William C. Jones of Holabird and Root fashioned it after a Tudor manor house in Chiddingstone, Kent, England so it looks as if it came straight out of an Agatha Christie mystery. When I arrived at the inn, after a hearty “Welcome back” from several staff members (yes, I visit a lot), I headed for the White Hart Pub. I started with a new (to me) cocktail called The Chancellor, a slightly sweet, completely delicious concoction of Balvenie 12yr scotch, 10yr tawny port, and campano vermouth. I followed up with the charcuterie (a French word that, a friend explains, translates to “big ole pile of cured meat”) tray and topped […]

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