Mystery Weekly Magazine: February 2021

At the cutting edge of crime fiction, Mystery Weekly Magazine presents original short stories by the world’s best-known and emerging mystery writers. The stories we feature in our monthly issues span every imaginable subgenre, including cozy, police procedural, noir, whodunit, supernatural, hardboiled, humor, and historical mysteries. Evocative writing and a compelling story are the only certainty.Get ready to be surprised, challenged, and entertained--whether you enjoy the style of the Golden Age of mystery (e.g., Agatha Christie, Arthur Conan Doyle), the glorious pulp digests of the early twentieth century (e.g., Dashiell Hammett, Raymond Chandler), or contemporary masters of mystery.In this In our cover story, “Ghost Eyed Gift” by Marilee Dahlman, it's late 1800s Chicago and barber Nathaniel Tall Cloud just wants to get by. Then a killer strolls in for a shave.“My Year With The Perfect Family” by Mark A documentary filmmaker plans to film a perfect family for a year. His plan needs rethinking after he murders the mother, father, son and daughter on the first day.“Wanted” by John M. Thirteen-year-old Eddie Webber's dog was dead, his pa was a drunk, his stepmother was a witch, and a killer outlaw was on the loose. And then things got worse …In “Flinders' Flit” by H.L. Fullerton, a woman's husband goes missing and people suspect she had something to do with it. She feels it's history repeating itself.“After Thoughts” by Edward Waking in a hospital bed and visited by the people in his life, Jerry discovers sometimes you can't help but change the way you think.“Nightshift In Strange Rain” by Zandra Green blood and trench coats and death in the rain—an old-fashioned murder detective and his coroner ex-flame tackle a newfangled problem in this retrofuture gumshoe tale set in a small town not at all close to you.“Jinx” by Cory Crime and cats—bad or good luck? Big-time crooks and small-time thugs work it out.In “Adam's Prime Rib” by Steve Liskow, Randi has a date with a chef, and nothing is cut and dried … yet.In “Gastrofunkalicious” by Brian Silverman, a New York food tour guide brokers a deal to import a rare gourmet delicacy to the city. He discovers that what he carries, many will kill to possess.