Greetings, Bloggers, Nigel Townsend here.

Sorry to keep you waiting for so long in anticipation of another post, but things have been pretty hectic around the morgue lately. I spent the bulk of last week cleaning up the site. Please ignore all posts in the comments section regarding social networking sites, or magical diet pills – these blasted spybots are getting harder and harder to deflect. However, they are no match for my superior computer skills, and I have successfully removed them from our presence.

I’m afraid I have to keep this short, as we have an uptight Special Prosecutor, William Ivers, scrutinizing our every move, as well as a new Medical Examiner, Dr. Kate Switzer, in the morgue. It seems every five minutes she has another question for yours truly – like just now! She literally just poked her head in to ask, “Why are you sitting there with that stupid smile on your face when there’s work to be done?” Clearly, she needs my help.

Come back soon for riveting discussions on cases I’m in the process of solving.

Until then, loyal reader, I leave you with the recipe for my mum’s famous kidney pie.

Enjoy!

Steak and Kidney Pie Recipe:
2 Beef Kidneys
¾ lb. Round Steak
1 1/3 cups flour
Sea Salt
Freshly cracked Black Pepper
3 tablespoons Vegetable Oil
2 chopped Onions
10 ounces Mushrooms
1 Bay Leaf
1 Celery leaf top
3 Sprigs of fresh Thyme
10 ounces freshly chopped Parsley
10 ounces finely chopped Carrots
1 pint Beef Stock
1 cup Water
1 Pastry

Cut the beef into one-inch cubes. Combine the flour, salt, and pepper. Roll the cubes into the flour mixture. Put oil in a heavy pot and sauté onions. Add beef, brown lightly by turning. Add mushrooms, bay leaf, celery leaf top, thyme, parsley, carrots, and beef stock. Stir, then cover and simmer for approximately 1 hour, until meat is tender. If liquid is too thin, add flour, if too thick, add water.

Grease a baking dish and insert pastry, adjusting to fit. Turn the beef mixture and pour into dish, covering with pastry top, sealing edges (cutting vents into pastry top to allow steam to escape). Bake at 450 F for 8-10 minutes, then lower to 375 F for an additional 15-18 minutes, or until crust turns golden brown. Serve hot.