There is often a battle between those who want to preserve the down-home character of Cabot Cove and those who want to gentrify it by building a gazillion new high rise blocks of flats and fancy hotels all over the place.

Sheriff Tupper suspends work when a local construction team discovers a skeleton buried deep in the ground.

He is thrilled by this turn of events and announces that these could be the bones of local legend Joshua Peabody, “Cabot Cove’s revolutionary war hero.” Dr Seth Hazlitt is sceptical. “These are not the remains of Joshua Peabody, because as any fool knows, there is no Joshua Peabody.” Sheriff Tupper objects to the idea that talk of the legendary local hero is all old wives tales and tall stories, “Tall stories? It’s HISTORY!” he bellows. He’s a big fan of Joshua Peabody!

Seth and Jessica are having a relaxed evening at her place with dinner cooked by the Doc to be followed by a chess game. He looks very comfortable aproned-up in her kitchen and is tossing a salad while something bubbles away in a big pot on the stove. J.B. says, “It smells wonderful, Seth.” He replies, “it always smells better in someone else’s kitchen; mine is a mess.” When Jessica suggests that his dish would taste better with a little basil, he doesn’t take offence.

Instead, he lists all the herbs in his concoction, “rosemary, marjoram, tarragon, thyme, perhaps a pinch of sage. No basil!” Gosh, I wish I knew what was in that pot. He’s made biscuits to go with whatever it is, and there is Jessica’s favourite, a seven-layer cake for dessert.

Seth’s reveal of this spectacular cake prompts a lightbulb moment for J.B. about the mystery she is trying to solve - only in Murder, She Wrote!

To accompany this episode, how about a recipe from the kitchen of the legendary Tom Bosley?

Tom Bosley’s Linguine With Red Clam Sauce
2 tablespoons olive oil
1 clove garlic, minced/crushed
1/4 cup chopped onion
2 1/2 cups crushed tomatoes with juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley
1 cup canned baby clams, drained and minced
1 lb linguine
1/4 cup freshly grated Parmesan cheese
In a heavy frying pan or pot, heat the oil. Add the garlic and onion; cook until softened. Add the tomatoes, oregano, basil, parsley, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Add the clams and simmer for another 5 minutes. Meanwhile, cook the linguine until tender but firm in a large pot of salted boiling water, then drain. Serve with the sauce spooned over the linguine and sprinkled with the Parmesan.
Serves: 4