Worth The Wait: Mystery Scene.

Mystery Scene 162

The Mystery Scene 2019 Holiday Issue (No. 162) appeared in my mailbox right before Christmas, but I set it aside for a leisurely read when I’d be out of town on a short holiday-over-the-holidays.

Okay, I’m fibbing. I cracked it open right away. But that was only for a quick skim to browse the 2019 Gift Guide For Mystery Lovers while there was still time before the 24th.  There was no point in snooping the books, as it turned out, because I already had or was about to get most of those included in this year’s guide: Joyce Carol Oates Cutting Edge, Otto Penzler’s The Big Book of Reel Murders, Max Allan Collins and Terry Beatty’s Ms. Tree: One Mean Mother, Ed Brubaker and Sean Phillips’ Criminal: Bad Weekend. The novelties and more gifty items were cute enough but not targeted for my Christmas stocking or well-intended gift giving.

Publishers Kate Stine and Brian Skupin officially announced the magazine’s switch to a quarterly starting this year. It’ll be tough to wait longer between issues, but the promise of an increased page count while keeping the subscription price untouched was welcome news.

Mystery Scene Lesbian Mysteries

Along with the must-read reviews, John Vaerli’s interview with former librarian, publishing PR exec and editor Domenica de Rosa, better known by her Elly Griffiths pen name and her Magic Men mystery series, and Nancy Bilyeau’s article on Robert Galbraith (J. K. Rowling) were particular treats, as was Catherine Maiorisi’s look at contemporary lesbian mysteries, which flagged a couple writers who weren’t on my radar (but are now). As always, both the reviews and the ads launched a list of books to watch for, including Damien Angelica Walters’ The Dead Girls Club, Loren D. Estleman’s When Old Midnight Comes Along – An Amos Walker Novel, Timothy J. Lockhart’s Smith and Laird Blackwell’s Ellery Queen’s Mystery Magazine And The Art Of The Detective Story, to name just a few.

So, it’ll be a longer wait now for the next issue. Guess I’ll just have to savor it that much more once it arrives.

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