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updated 070723 pre-KS no trailers or commentaries

Gnusletter - June 2021

Spots currently available as follows: 
Saturday, July 24 - Death Before the Fact interactive whodunnit Mystery bookstore murder investigation
Friday, August 13 - Mermaid Crown Crafternoon Tea

NEW  ~ Saturday, September 18 - RIP Twilight Tea & Tour

AVAILABLE TO PATRONS SOON ~ Sunday, September 26 - Frodo Lives On! Middle-Earth Celebration

Changing Winds, novella #11 in Peyton Drake's 49-novella Omni Tale 
is available for pre-order on Amazon now and will go out to patrons oh so soon

Cooking is Elemental - a compendium of Terrin recipes will be available for discounted sale at our July 23 launch lunch 

Looks like we're gonna have to conjure another batch of Tea Travellers Passports as last week's batch sold out in one day!

Save the date for our Spirits of San Diego Victorian weekend replete with historic haunts: October 9 & 10

Bibliothefairies Book Drive
We're still collecting paperback Omni Tales and other kid-friendly books to donate to the wonderful AHHAH
Please contact your local plenipotentiary (Joy) if you have anything to add to the book box. 

Next month the Tea & Sympathy Investigative Agency will begin accepting applications, open exclusively to our patrons 

Easy 5-Ingredient Key Lime Pie Bars

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 container (16 oz) frozen whipped topping, thawed
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel)
  • 2 containers (6 oz each) Yoplait® Original yogurt Key lime pie
  1. Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
  2. Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
  3. In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
  4. Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.