by Gale Deitch
May and Will had decorated the room with baby blue and yellow streamers, and I put together a huge basket of necessities like diapers, bottles, powder, lotion, and baby toys. Daniel picked up the cake I’d ordered from my baker.
As Katie opened her presents, Will stood and began pacing, his forehead shiny with perspiration.
“Will,” Daniel said. “What’s wrong?”
Will glanced up and opened his mouth, but nothing came out. Then he squared his shoulders and walked over to Katie, sinking down onto one knee. He took hold of Katie’s hand and one of the baby’s hands. Michael gripped Will’s finger.
“Katie, I think I fell in love with you the day we met last Thanksgiving. At first, you seemed so fragile, single and pregnant, the baby’s father murdered. You, all alone in the world to fend for yourself. I wanted to help you any way I could, but despite it all, you seemed so strong.”
Katie peered down at him, her eyes wide.
Will continued. “I know it hasn’t been that long, but over the past months, as I’ve come to admire your strength and determination to survive, my love has grown. When I’m with you, my heart feels as if it wants to burst out of my chest. I’ve never known love like this.”
Michael cooed and opened his sky-blue eyes.
“Katie, I love you, and I want us to raise Michael as our son.” He glanced at Katie’s father. “Sir, may I have your blessing to marry your daughter?”
Katie’s father turned to his wife and then back to Will. “You seem like an upstanding young man. If you promise to love and protect my daughter and grandson, then yes, I give you my blessing.”
The baby still held firmly onto his finger as Will gazed up again at Katie. “I promise I will love and protect you both for the rest of my life. Katie, will you marry me?”
Katie’s eyes began to stream, and she put her hand over her mouth and nodded. Then she pulled Will up for a kiss.
When he moved back from her, he put his hand to his forehead. “Oh. I hadn’t planned to do this so soon. I don’t have a ring.” He turned to Katie. “Is that okay? I mean, who does that—proposes and doesn’t have a ring to give?”
“Of course, that’s okay,” May said, stepping forward. She removed a ring from her right hand and held it out to Will. “This one will do for now, right Katie?”
Katie grinned. “This will work just fine.”
“Thanks, May.” Will took the ring and placed it on Katie’s finger. “I promise I’ll get the perfect ring for you.”
Katie took both his hands in hers. “This is perfect. Everything’s perfect.”
We all cheered, and May invited us into the dining room for refreshments. Along with the cake, which was adorned with delicate rosettes, rattles, and letters of the alphabet, were an amazing spread of desserts from May’s restaurant, including her specialty, pralines.
As I spoke with Katie and Will about their plans, I hadn’t realized that Daniel and my mother had left the room. A moment later, they emerged from the kitchen holding another cake with flaming candles and set it down in front of me.
“Happy birthday to you…,” they began to sing, and the others joined in.
Yes, the next day was my birthday, and I would be turning thirty.
“Blow out the candles,” Katie said, grinning and apparently in on the surprise.
“But this is your baby shower, not my party.”
Katie pointed to my cake and frowned. “Blow out your candles. And make a wish. Now.”
I shook my head, but then closed my eyes and wished for wonderful futures for all of us. Then I opened my eyes and tried to blow. I stood back holding my chest. “Katie, you’re going to have to help me with these. I’m still hurting.” The two of us blew until every candle was extinguished.
Katie’s father walked over to me and put his hands on my shoulders. I’d never even met the man before today.
“Trudie,” he said. “You have been a loyal friend to our daughter, which means the world to us both. You went beyond what any friend would do when confronted with the great challenge presented to you last week. You not only came to Katie’s rescue when she needed help, you brought our beautiful grandson, Michael, into this world. There are no words that will ever express our immense gratitude to you, so….”
“Jack, stop talking and let’s get on with this,” Katie’s mother said. “Trudie, we have inquired about your needs, and we have a present for you. Come.”
She held out her hand and led me to the front door. “Go ahead. Open it.”
I looked at her then turned the knob and opened the door.
Parked at the curb directly in front of May’s house and festooned with a huge purple bow was the most beautiful car I’d ever seen.
“What is that?” I asked.
“It’s yours,” Katie’s father said. “A Honda Fit. The color is Orange Fury. We heard your car was totaled. So hopefully this is an acceptable replacement.”
“Acceptable? It’s perfect.” I shook my head. “But I can’t accept such an expensive gift.”
“You can, and you will,” he said, handing me the key fob. “It’s the least we can do for you. Now open it up and see what you think of the inside.” He gave me a little nudge.
I felt as if I were walking in slow motion as I approached the car. I pressed the button on the fob, opened the door, and slid into the driver’s seat.
“How does it feel?” he asked me.
“Amazing.” I felt a tear escape down my cheek.
Like a fairy tale, none of this seemed real. My friends and family stood on the sidewalk smiling at me--my fiancé Daniel, Katie with her new baby and husband-to-be Will, her mom and dad, and the baby’s Aunt May, all beaming. And of course, my parents, who would soon marry off their own daughter and one day become grandparents.
I felt as if I were a character in a book, and all I could see were happy endings.
rECIPES
Chicken Piccata with Lemon and Capers
(Mystery Writers’ Association Dinner)
Makes 4 servings
4 (6-ounce) skinless, boneless chicken breast halves
or thin chicken breast cutlets
½ tsp. salt
¼ tsp. pepper
¼ cup flour
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
½ cup dry white wine
Juice of 1 lemon
2 Tbsp. capers
2 large garlic cloves, minced
Lemon slices for garnish
Place chicken breast halves, one at a time, in large baggie and pound with meat mallet or heavy
skillet to ½ inch thickness OR used thin chicken breast cutlets.
Mix salt and pepper into flour in a shallow dish.
Dredge chicken in the flour mixture.
Heat butter and oil in large skillet over medium-high heat.
Add chicken and cook for 2 to 3 minutes on each side until browned. (Cutlets are typically thinner
so would need the shorter cooking time.)
Remove chicken to serving plate.
Add white wine, lemon juice, capers, and garlic to the pan.
Scrape pan to loosen browned bits.
Cook for 2 minutes until slightly thickened.
Pour mixture over chicken breasts and garnish with lemon slices.
Risotto with Peas, Leeks and Fennel
(Mystery Writers’ Association Dinner)
Makes 6 servings as a side dish
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
2 cups leeks, cut into thin half circles*
1 cup chopped fennel*
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 - 5 cups chicken stock, simmering in separate pot
1 cup frozen peas
Zest of 1 lemon
Juice of ½ lemon
1 cup grated Parmesan
2 tsp. Kosher salt
1 tsp. fresh ground pepper
3 Tbsp. fres
h flat leaf parsley, chopped
Heat the olive oil and butter over medium heat in large skillet.
Sauté leeks and fennel until tender, about 6 minutes.
Stir in rice to coat with oil and vegetable mix.
Add wine and simmer, stirring constantly until almost absorbed.
Add simmering chicken stock, two ladles at a time, stirring constantly until absorbed before
adding more.
Before adding last two ladles of stock, add the peas, lemon zest, salt, and pepper.
Continue adding stock, stirring constantly, until liquid is absorbed and rice is tender but firm.
Add lemon juice, Parmesan cheese, and 2 Tbsp. of the parsley.
Serve hot, garnished with the additional chopped parsley and Parmesan cheese.
*For instructions on how to cut leeks and fennel, check out YouTube videos.
Mushroom Barley Soup
(dinner at Trudie’s parents’ house)
Makes 6 to 8 servings
¼ cup olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 lb. sliced fresh mushrooms, any variety, or a mixture
6 cups chicken broth or vegetable broth
1 cup barley
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat.
Add the onion, carrots, celery and garlic and sauté until onions are transparent.
Stir in mushrooms and continue to cook for a few minutes until mushrooms are soft.
Pour in the broth and add barley.
Bring to a boil, then reduce heat to low.
Cover and simmer until barley is tender, about 50 minutes.
Season to taste with salt and pepper.
Crispy Baked Sweet Potato Fries
(Ally’s restaurant Savor)
Makes 4 servings
2 medium to large sweet potatoes
2 Tbsp. cornstarch
2 Tbsp. high heat oil (vegetable, sunflower, peanut, etc.)
Optional spices: paprika, cayenne pepper, black pepper, garlic powder, cumin, chili powder
Sea salt to taste
Preheat oven to 425 degrees.
Line two large sheet pans with parchment paper.
Peel sweet potatoes and cut into ¼” thick fries.
Put fries into large baggie with cornstarch and shake to coat fries.
Discard excess cornstarch.
Add oil and spices of choice (except for salt) to baggie to coat the fries.
Line fries in even rows on the two sheet pans being sure not to crowd them (this will steam them and make them soggy).
Bake 20 minutes, then flip fries and turn pans around in oven.
Bake another 10 to 15 minutes, watching that they don’t burn.
Remove pans from oven and sprinkle with sea salt to taste.
Serve immediately while still hot and crispy.
Optional dipping sauce:
Mix 3 parts mayo with 1 part Siracha or ketchup.
Coconut Macaroons
(Albert Burger’s Shiva house)
Makes 2 dozen
14 oz. bag of sweetened, flaked coconut (about 5-1/2 cups)
14 oz. can of sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
½ tsp. salt
Preheat oven to 325 degrees.
Line cookie sheet(s) with parchment paper.
Combine coconut and most of sweetened condensed milk (less about 2 Tbsp.)
Add vanilla and stir into mixture.
In a separate bowl, combine egg whites with salt and beat to form soft peaks.
Gently fold egg whites into coconut mixture.
Scoop mounds of mixture onto cookie sheets (about 2 Tbsp. per scoop).
Bake 20 to 25 minutes until they start to turn golden brown.
Remove from oven and immediately transfer to wire racks.
Cool completely, then store in covered container.
Gordon’s Mocktail Bar
(Sorority Spring Fling)
Strawberry Citrus Mocktail
Makes 2 mocktails
Mocktail Ingredients
2 Tbs. strawberry simple syrup (see recipe below)
2 cups lemon-lime soda
2 tsp. lime juice
2 Tbs. macerated strawberries (more or less to desired sweetness)
1 Tbs. lime sugar for glass rims (see recipe below)
2 slices lime and 2 strawberries with leaves for garnish
Wet rims of two glasses with either water or lemon-lime soda and dip into lime sugar.
Combine strawberry simple syrup (only 2 Tbs.), lemon-lime soda, lime juice, and macerated strawberries.
Pour over ice into rim-decorated glasses.
Garnish each glass with a slice of lime and a whole strawberry.
Strawberry Simple Syrup
1 cup sugar
1 cup water
1 cup chopped strawberries pulsed in blender
In small pot, mix the sugar, water, and strawberries.
Bring to a boil over medium heat until sugar is completely dissolved.
Pour mixture through a fine mesh strainer.
Use 1 Tbs. per mocktail.
Excess syrup can be stored in a covered container in refrigerator for future use.
Add 1 Tbs. macerated strawberries to each mocktail, more or less depending on desired sweetness.
Lime Sugar for Glass Rim
1 Tbs. sugar
Zest of half a lime
Combine zest and sugar in small bowl.
Dip moistened glass rim into lime sugar.
Frozen Peach Bellini
Makes 2 mocktails
2 ripe peaches, peeled and sliced OR 1/3 pound of frozen peaches
1-1/2 cups ginger ale plus a little more for serving
2 tsp. sugar
1 tsp. lime juice
2 peach slices for garnish
If using fresh peaches, place in freezer for 1 hour.
Put peaches, ginger ale, sugar, and lime juice into blender.
Blend until smooth.
Pour into 2 glasses.
Add about a half inch more ginger ale to form a foam layer.
Garnish with a peach slice on rim of each glass.
Moscow Mule Mocktail
Makes 2 Mocktails
Juice of 1 lime (2 Tbs.)
2 Tbs. simple syrup
½ cup club soda
1-1/2 cups ginger beer
1-1/2 cups crushed ice
Fresh mint leaves (for garnish)
Lime wedges (for garnish)
Using copper mule mugs, put ¾ cup crushed ice into each.
Combine lime juice, simple syrup, club soda, and ginger beer.
Divide between the two mugs, pouring over crushed ice.
Garnish each with a few mint leaves and/or a lime wedge.
AcknowledgementS
Moving from Maryland to Delaware was a wonderful decision. After living in the same home for 46 years, a brand-new house in this beach resort community has brought us great joy along with many amazing new friends.
What was difficult was leaving not only lifelong friends but also my two critique groups, Novel Experience and White Oak Writers (WOW). Both groups were instrumental in encouraging me to write the first three books in the Trudie Fine Mystery Series, A Fine Fix, Fine Dining and Fine Arts. They also played a key role as I began this fourth book, A Fine Line. Over the years, the members of these groups have provided inciteful comments and instilled in me a confidence in my writing ability as I brought the books to publication. I thank them for their support.
I also valued my membership in the Maryland Writers Association and the services they provided to local writers. Since in Delaware, I have joined the Rehoboth Beach Writers Guild, which has led to the creation of a new critique group with three other talented writers. We are already forming
a bond that I hope will last for many years.
I greatly appreciate the staff and faculty at Wildacres Writers Workshop, which I attend each summer. Their classes are taught by the highest level of faculty, and every time I think I’ve heard everything there is to know about writing, I learn so much more. Honing my writing skills is an ongoing process, and Wildacres helps facilitate that.
I’d like to thank my beta readers for taking the time to read this book and offer thoughtful comments, many of which helped quite a bit in my editing process. Thank you also to Gale’s Gang, my new street gang, whose opinions and comments mean so much to me. I look forward to a long relationship with all of them as I continue this series.
My family has always been a source of encouragement for me in my writing. Thank you to my amazing husband, Stanley, my children, Marcie and Matt, my son-in-law Steve, and my grandson, Jackson, who is himself a budding writer. This book is dedicated to him.
Finally, to all my Trudie Fine fans, I hope you enjoy this book as much as I enjoyed writing it. I write these books for you.
About The Author
Gale Deitch
Gale Deitch writes all types of fiction—novels, short stories, flash fiction and poetry. Besides publication of this fourth book in the Trudie Fine Mystery Series, Gale’s short fiction and poetry have been published in various literary magazines and poetry anthologies.