I think I've finally found my reading niche among Agatha Christie's mystery series, and it's not with Miss Marple or with Hercule Poirot. It's with Tommy and Tuppence, a Jazz-age sleuthing couple who make their first appearance in The Secret Adversary.
In 1920, Tommy, a young veteran of WWI, and Tuppence, a former wartime nurse, are both struggling to find jobs and make ends meet. On a whim, they decide to team up and advertise their services as "young adventurers". Surprisingly, they quickly receive a response and are engaged to help track down a missing girl who, years earlier, had secretly smuggled a set of highly secret government papers off of the Lusitania on the night that it sunk. As Tommy and Tuppence set off on the hunt, they soon realize that there's more than meets the eye to their case and their success or failure could have international diplomatic implications. The Secret Adversary was simultaneously the most fun and the most suspenseful of any of the Agatha Christie novels I've read so far. Tommy and Tuppence are extremely likable couple who exude humor and spunk in the face a dangerous enemy whose mysterious identity kept me turning the pages. I definitely plan to seek out the rest of the books in the Tommy and Tuppence series, and hope to read the next one while nibbling on fig and orange scones with Devonshire cream.
When I did my first attempt at a "cookalong with" post, I created a recipe based on a meal that was featured in the book. I should be clear here that this installment is really a fantasy cookalong. These scones don't actually appear in The Secret Adversary and I haven't actually made them yet, but when I saw the recipe on Paper and Salt and read about how Agatha was a voracious lover and eater of cream during her tea time, the connection seemed too perfect to resist. I love having clotted cream on scones and have never found a recipe to make it at home before. The crockpot method sounds easy enough for me to consider trying. If it comes out well, I'll break out another Christie novel in honor. And I'll be sure to blog about it, of course.