New Release

A Natalie Seachrist Mystery​​

​​​​​​​Written & Narrated by  Jeanne Burrows-Johnson

Hardcover and Electronic Download of Print and Audio Editions available for order at your
independent bookstore, Barnes & Noble, 
​,, and​
​9-CD Audio Book available from Jeanne Burrows-Johnson

​​​​​​A PĀ`INA  

Sharing Food in The Hawaiian Islands

Food, beverages, and entertainment are increasingly important features in the Natalie Seachrist mystery series.  

Although the following potato salad recipe is not pertinent directly to Prospect for Murder, I offer it to you as a means of expressing the warm atmosphere that accompanies any gathering in Hawai`i.  During graduate studies of history at the University of Hawai`i, I made several friendships that have continued to this day.  Margaret-Jean was a woman whose educational opportunities had been delayed by family responsibilities and other challenges in her life.  When my husband John was overseas, she and I sometimes had potluck dinners at my townhome in the Valley of the Temples in Kāne`ohe, on the windward side of the Ko`olau Mountains of the island of O`ahu.

After a challenging day on campus, it was so delightful to kick off our shoes and relax at twilight. Our meals often featured sautéed chicken or grilled lamb chops, but regardless of our protein, Margaret-Jean almost always arrived with her delectable potato salad.  While she enjoyed a glass of iced tea, I often sipped a glass of white wine as we gathered the ingredients for our small pā`ina. The many hours we enjoyed at my dining table discussing theories of humankind’s development and our personal slices of life have remained in the minds and hearts of both of us through the years.

Each of the casual recipes I will share with you will suggest ingredients that are easily available and that can be added in portions to suit your palette. 

Margaret-Jean's Potato Salad

4 small to medium Potatoes, 1-inch cubes, cooked, and warm 

       [tender but not mushy]
1 Tablespoon Carrot,  grated 
       [1-2 inches of the wide end of the carrot to avoid grating your knuckles]
1 Tablespoon Onion,  grated  

       [Maui, Vidalia, or red]
2-3 Eggs, hard boiled and grated
       [Japanese grater preferred]
1/8-1/4 Cup Mayonnaise  
      [enough to flavor everything generously]
A dash of Dijon or yellow Mustard if desired

Salt and Pepper to taste

Combine all dry ingredients, except salt and pepper.  Stir moist ingredients and add to mixed dry ingredients.  Season to taste.  Refrigerate until use.

As Margaret-Jean will tell you, “The secret is in using warm, not hot, potatoes.  It allows the mayonnaise to be absorbed fully.”  Regardless of whether you are planning a quiet night for two or a large gathering that will overfill your lānai, the final ingredients of creativity and love are included in all Island cooking.