Almost Dead (Lizzy Gardner, Book 5) by T. R. Ragan

By T. R. Ragan

Existence for personal investigator Lizzy Gardner seriously isn't a similar. It's been 3 weeks considering her fiancé, Jared, used to be shot on what was once imagined to be their marriage ceremony day. He's in a coma now, and Lizzy is being compelled to decide she will not be in a position to dwell with.

But a string of deaths has compelled her to come back to paintings. whereas they seem like unrelated injuries at the beginning look, a more in-depth glance indicates all of them have anything in universal. greater than a decade prior, the sufferers have been all participants of the Ambassador membership at a Sacramento highschool: a fancy posse that bullied different scholars, considered one of whom is still tormented years later.

In this pulse-pounding mystery from manhattan occasions and united states at the present time bestselling writer T.R. Ragan, Lizzy will desire her colleagues and what's left of her wits to aid her song down a crafty killer with a dangerous revenge checklist ahead of the subsequent name-maybe hers-is crossed off for strong.

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Extra resources for Almost Dead (Lizzy Gardner, Book 5)

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Twenty grams a day—about two tablespoons of coarse sea salt—or more were commonly eaten. In the past century and a half, our consumption of salt has remained fairly level—between about six and eleven grams (between 1¼ and 2¼ teaspoons of table salt) a day is the world average—with little if any fluctuation in response to the good news and bad news that has been circulating, like a salty brine, for decades. Recommendations by the FDA have recently been adjusted downward, calling a teaspoon or even less the most one should consume daily.

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Then I get awfully cranky and start citing statistics and talking about Americans’ annoying bias against pleasure. I lost my patience with the salt police about the time a boyfriend took the shaker out of my hand and told me that, henceforth, he would decide what foods I would be allowed to salt. ) Yes, we certainly have a penchant for munching salty snacks, but in fact we consume much less sodium chloride than our ancestors did. In the Middle Ages, foods were bathed in salt. —and more salt was added at the table, cascading off the tips of knives dipped into the elaborate salt cellars that graced the tables of the wealthy.

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