Christine Thomas

“With Laurie Ross’s rub, the flavor will be amazing. My desired internal temperature is above 190 (degrees) for brisket. There is a lot of collagen in brisket that does not break down at lower temps. The last brisket I made took 18 hours. So much time invested,” advised Larry Bonde.
Bonde is my “go-to” guy for all things meat.

I have listened to the audio version of almost all the Doc Ford novels. The protagonist is the main character in a host of colorful characters that have populated 27 novels about an American operative who works for a government agency that “doesn’t exist,” in the guise of a marine biologist whose lab is on Sanibel Island.

I know from the nice notes I get that some of my readers enjoy the little cabin crew Florida adventures when I write about them. Many have experienced the area at some time in their lives and appreciate the references to places they have been.
I did not write about Florida in the year of the aftermath of Hurricane Ian. This story is hard for me to tell.

“What do you hope to see at Ding Darling National Wildlife Refuge this week?” my daughter, Shannon, asked. “I am hoping to see wood storks.”
“Spoonbills,” I chimed in.
“Gators,” my husband, Stan said, predictably. Never mind that we had only ever seen one alligator in our many years of going.