Title: Serious Moonlight
Author: Jenn Bennett
Publisher: Simon Pulse
Release Date: April 16, 2019
Genres: Young Adult, Fantasy
Source: Physical ARC from publisher
After an awkward first encounter, Birdie and Daniel are forced to work together in a Seattle hotel where a famous author leads a mysterious and secluded life in this romantic contemporary novel from the author of Alex, Approximately.
Mystery-book aficionado Birdie Lindberg has an overactive imagination. Raised in isolation and homeschooled by strict grandparents, she’s cultivated a whimsical fantasy life in which she plays the heroic detective and every stranger is a suspect. But her solitary world expands when she takes a job the summer before college, working the graveyard shift at a historic Seattle hotel.
In her new job, Birdie hopes to blossom from introverted dreamer to brave pioneer, and gregarious Daniel Aoki volunteers to be her guide. The hotel’s charismatic young van driver shares the same nocturnal shift and patronizes the waterfront Moonlight Diner where she waits for the early morning ferry after work. Daniel also shares her appetite for intrigue, and he’s stumbled upon a real-life mystery: a famous reclusive writer—never before seen in public—might be secretly meeting someone at the hotel.
To uncover the writer’s puzzling identity, Birdie must come out of her shell…discovering that most confounding mystery of all may be her growing feelings for the elusive riddle that is Daniel.
That’s right, you guys, it’s my third post regarding Serious Moonlight by Jenn Bennett. Hashtag sorry not sorry! Today I am bringing you one of my favorite blog memes I love creating, the Raves & Craves post, where I always pair a short, raving review with a snack of some kind. And today, we have PIE!
As I gushed about in several posts before (REVIEW HERE and MOOD BOARD HERE), I adored Serious Moonlight. There’s awkward teenage angst, pie for breakfast (well, basically pie at anytime of the day), a swoony boy, real-life mystery and sleuthing, a murder-mystery dinner date, and so many diverse relationships that make my heart so happy. This book will make your heart ache in the best ways.
You guys, this was the first ever pie I made that wasn’t a “frozen pie in a box that you just pop in the oven.” It was so intimidating because I wanted this pie to turn out perfectly. Hopefully, below, I can simplify this pie baking the best that I can, so you don’t have to make everything from scratch.
- Pie crust – I highly recommend using a pre-made pie crust that is already inserted in a pan. Or you can even buy the pre-made roll out pie crusts to save time.
- Strawberries (I used one pint)
- Frozen cherries
- Half a cup of sugar
- 2/3 cups of flour
- A lemon
- 1 beaten egg
- Preheat your oven to 350 degrees
- Cut up your strawberries into bite size pieces.
- Place the strawberries and frozen cherries in a sauce pan and cook at medium heat.
- Squeeze a whole lemon into the pan with the fruit and stir.
- Once the fruit cooks down, add the sugar, and stir.
- Once the fruit starts boiling, I added a 1/3 cup of flour to help thicken the juices. After 5 minutes turn off the burner and let the fruit cool down.
- Use the left over flour to help roll out and flatten your pie crust. Don’t make the crust too thin. You do you!
- Make sure that you line a pie pan with the crust, if you don’t already have a pre-made pie crust already in a pie pan.
- Add the fruit as the filling to the pie.
- Then add the top layer of pie crust over the fruit. Be sure to cut slits in the pie for the fruit/pie to vent. Note: When I was rolling out the pie crust, I went ahead and cut out stars in my top layer of crust.
- Brush the beaten egg over the top of the crust.
- Place the pie in the oven and cook it for 25 minutes or until golden brown at the top.
I call this tasty beauty, the “Best GD Cherry ‘Star’berry Pie”
Note: A huge thank you to the Simon Pulse/Simon Teen for providing me an ARC to read and review. All statements and opinions are my own.