DARK OF THE EARTH
Available in ebook and paperback
While Percy's best friend and business partner lies in a coma, Percy has only days to figure out whether it was an accident or attempted murder before he loses everything.
Dark of the Earth is Book 3 in the award-winning Eye of the Moon multi-genre series, preceded by Book 1 Eye of the Moon and Book 2 Shadow of the Son. Percy learns that his best friend Johnny is in a coma and the prospects are bleak—if he doesn’t wake up soon, there is a chance he may not be able to at all. Stunned by the loss, Percy tries to lure Johnny back with childhood stories. With no immediate results, Percy seeks to put the pieces together of what really happened the night of the crash. Was it indeed an accident, or was it attempted murder?
Chasing down clues in unexpected places, Percy must awaken Johnny from his coma. With Rhinebeck infected with the darkness of those suspected of playing a part, what forces will help him discover the truth and protect his home?
Raymond, the Dodge family chauffeur, points out, “If Johnny was targeted, then somebody was willing to kill him, and that somebody will be in your house. Do you know what to do?”
Percy has no idea and realizes he may have let potential murderers into his home and that he—and those he loves—might be next.
Will Percy fight fire with fire, or will he take a different path?
NEW CHARACTERS
Visit Shadow of the Son for the full list of characters.
INDUSTRY REVIEWS
REVIEWS FROM OUR READERS
QUOTES FROM THE NOVEL
DAGMAR'S KITCHEN
“I express the oldest language in the world. With it, I create, sustain, or end life.” - Dagmar
Menus
Dinner
Endive salad with pears, gorgonzola cheese, and walnuts drizzled with a tangy dressing paired with a cold Sancerre.
Roast lamb with mint sauce, roasted potatoes, and a puree of peas paired with Chateau Petrus.
Dessert: Dagmar’s signature pound cake and homemade vanilla ice cream
Dinner
Carpaccio di Manzo with an unusual lemon, pine nuts, and caper sauce.
Red snapper with lemon, small, boiled potatoes in butter with herbs, and French beans with almonds paired with Chenin Blanc from the Loire region.
Dessert: Raspberry sorbet
Lunch:
Carpaccio di Manzo.
Chilled jellied consommé with a dollop of sour cream.
Crab cakes with a sharp sauce and a green salad all paired with Sancerre.
Dessert: Lime sorbet.
Dinner:
Duck spring rolls with a plum dipping sauce.
Sole Grenobloise with small, boiled potatoes and baby asparagus with hollandaise sauce paired with a Grgich Hills chardonnay.
Steak Diane with Pomme Frites placed around a small bowl of aioli and creamed spinach paired with a 1973 Stags Leap Cellar.
Dessert: Bananas Foster Flambé.
Lunch
Chilled vichyssoise.
Maine lobster, melted butter, lemon, and a small green salad all paired with a cold Sancerre.
Dessert: Homemade Lady Fingers and vanilla ice cream. Wine: Sancerre.
Dinner:
Duck pâté with slices of baby pears and orange compote.
Lobster Bisque.
Plain green salad, sprinkled with lemon croutons and drizzled with a balsamic vinaigrette.
Grilled salmon drenched in lemon butter and placed in a creamy green pool of watercress sauce, with a sweet fruit coulis all paired with a Montrachet Chardonnay.
Dessert: White cake with vanilla ice cream.