Book Review: The Killer Inside Me by Jim Thompson

3.5/5 Stars.

Deputy Sheriff Lou Ford is a well-liked sheriff’s deputy in a small Texas town—but Lou has just one tiny secret: he has a sickness inside him…he likes to kill people.

But Lou’s time may soon be up, as his past deeds begin to catch up with him and his good-old-boy facade slips away.

The Killer Inside Me is a first-person account of a depraved sociopath. This is another one of those books that has lost some of its shock factor over the years (it was written in the 50s), yet it remains pretty disturbing and entertaining.

I have to admit I felt confused at times by some of the plot developments and had a hard time keeping track of characters due to lack of depth and development, but really the plot wasn’t the point, and I wasn’t there for the other characters, so it didn’t bother me too much.

Lou’s internal monologue is genuinely interesting and amusing in a disturbed and darkly comic way. It’s a trip to be in his mind for 220 pages.

Vegetable Sandwich with Dill Spread

Makes 4 sandwichesIMG_6160


For the dill spread:

  • 1/2 cup whipped cream cheese
  • 3 tablespoons chopped fresh dill
  • 1 to 1.5 teaspoons Dijon mustard
  • 1.5 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • fresh cracked pepper

For the sandwich:

(All measurements are approximate, as different sized bread requires different amounts. You get the idea though.)

  • ~2 tomatoes, sliced
  • ~1 avocado, sliced
  • ~1/4 red onion, sliced
  • ~1/2 cucumber, sliced
  • ~2-3 radishes, sliced
  • 4 slices Provolone
  • 4 leaves romaine lettuce
  • 8 slices good quality bread (I used onion foccacia bread here)
  • Salt + pepper to taste


  • Add all the ingredients for the dill spread to a food processor and blend until smooth.
  • Smear dill spread onto each slice of bread. Top with lettuce, Provolone, tomatoes, a sprinkling of salt and pepper, cucumber, onion, radishes and avocado. Cover with the remaining four slices of bread.

*Recipe adapted from Food & Wine*

Katharine Hepburn Brownies

This is officially my favorite brownie recipe. They’re so rich and decadent, and apparently they’re a Katharine Hepburn family recipe.

I made them even more decadent by adding walnuts, semi-sweet chocolate chips and white chocolate chips.


  • 1 stick (8 tablespoons) butter
  • 2 oz. unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup white chocolate chips


  1. Preheat the oven to 325 degrees. Line an 8 x 8 glass baking dish with foil, then butter and flour the foil. (Note: These brownies stuck pretty badly for me – their only downside – so don’t skimp on this!)
  2. Melt together 1 stick butter and 2 oz. unsweetened chocolate and then remove the saucepan from the heat. I used a double-boiler for this step, but it’s not necessary.
  3. Transfer the mixture to the bowl of a stand mixer. Stir in 1 cup sugar, then add 2 eggs and 1/2 teaspoon vanilla and beat the mixture well.
  4. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt until just combined.
  5. Stir in the walnuts and the chocolate chips until just combined.
  6. Pour the batter into your baking dish. Bake for 40 minutes.

*Recipe adapted from Katharine Hepburn’s Brownies*