It’s just three months until the launch of my next psychological thriller, THE LAST TIME SHE SAW HIM (May 14), and I’m starting to feel that inevitable rush of pre-release excitement. I hope you like the book as much as I do, and that it keeps you up way past your bedtime. That might sound a little mean, but if you’re like me, you sometimes enjoy reading late into the night when everything is nice and quiet.

THE LAST TIME SHE SAW HIM is the story of woman named Kiki Reed who is left reeling when her former fiancé appears to take his own life—and she becomes desperate to prove it was actually murder

To pre-order and be among the first to read the book, just click one of the links below:


[Amazon] [BN] [BAM] [Target] [Bookshop]


coverI’m now past the halfway mark of our winter stay at our home in Uruguay, and I’m just starting to feel a few twinges of homesickness, which I tend to experience every year around this time. Things I miss besides my kids, brothers, and friends: New York City galleries and museums; the New York City tempo; sour cream, and Greek yogurt (neither which are sold here). But, as always, it’s been magical to be in this lovely country, and I’ve gotten so much writing done. I’ve been working not only on my next psychological thriller but also—wait for it—a Bailey Weggins mystery. Boy, it’s been such a kick to spend time with the irreverent Bailey again.

I hope your winter has gone well and that you’re starting to let yourself imagine some exciting plans for the spring.

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It’s not what I’d characterize as Nordic noir, but I loved the Swedish thriller “A Nearly Normal Family” on Netflix.” It’s not only a pretty riveting thriller, but also an intense family drama. There are some good twists and I really appreciated that the ending didn’t leave me hanging.

What I’m Cooking

[photo: recipe]Though I’m not doing a lot of cooking in Uruguay, I couldn’t resist trying this recipe from the amazing J. Kenji López-Alt for mayo marinated chicken breasts with chimichurri, a sauce that’s ubiquitous in Uruguay and Argentina. Wow, I loved it. And it’s super easy to make. I served it with the extra chimichurri and a salad of sliced tomatoes and dots of blue cheese, dressed with extra virgin olive oil and red wine vinegar.

Kate White