As some of you might know, in addition to my hard-hitting reportage and fact-finding for the resale industry, I’m also the published mystery author of The Picker Who Perished. My heroine, Wendy Sam Miller, owns Too Good to be Threw, an imaginary consignment shop in Sarasota, and is way too busy to actually cook. So her recipes are simple enough for even the most distracted shopkeeper [slash] employer [slash] amateur detective. Here’s one:

Green ballsy things

Elsie’s favorite, and maybe Wendy Sam’s as well. Served at the party in The Picker Who Perished,a Too Good to be Threw Consignment Shop Mystery. The original recipe came from Noel DeBrick, artist extraordinaire. These can, and should, be made ahead of time, then warmed/zapped as needed: (These are also known, more prosaically, as Spinach Balls, but only by the imagination-challenged)

2 pkgs (those frozen blocks) chopped spinach, thawed then squoze real good to get the moisture out
4 eggs, beaten
3/4 cup butter, melted
½ to 1 cup grated Parmesan (more is always better, says Wendy Sam)
a little garlic salt
½ t. thyme or poultry seasoning
2 cups packaged herb stuffing

Combine all, shape into small balls on a greased baking sheet, refrigerate at least one hour, then bake at 350º 20-25 minutes. Makes about 50 balls. Cook a little less if you plan to freeze then thaw and warm. These do well in the microwave as secret late-night nibbles.