Murder Most Wholesome
Page 24
Pearl let out a sniffle. “Does that mean there won’t be as much fighting?”
“Yes,” Millie said. “Our diverging paths have almost come together as one.”
Two more police officers came through the gate, and Zennia eyed them. “I believe I’ll get out of everyone’s way. I’m doing no good here.”
“I’ll come with you,” Pearl said. “I need a cup of tea.”
“And Ryan and I have much more to discuss,” Millie said.
The women headed for the exit, but stopped when they reached Ryan. Jason broke away from the detective and walked over. A small but excited smile played on his lips.
“Do you have news?” I asked.
“A sheriff’s deputy spotted Frank hitchhiking on the highway,” Jason said, “possibly trying to get back to the commune. As soon as the officer confronted him, Frank gave himself up. They’re transporting him to the county jail right now.”
I let out my breath. “I’m glad. I knew he couldn’t run forever, but I didn’t like the idea of him still being out there.”
“He’s in custody. He can’t hurt anyone else.” Jason pulled me in for a hug and rested his chin on my head. I closed my eyes and felt my worries slip away.
After a moment, I stepped back. “Man, I was so sure Ryan killed Birch. Even when I found out about Olive’s husband and her job loss, I went right back to Ryan as my main suspect.”
“With good reason. He had a strong motive,” Jason said.
“Still, I should have noticed how odd it was that Zennia’s neighbor didn’t see anyone enter or leave the cul-de-sac after Frank left. Now I realize that’s because Frank was the one who killed Birch. There was no one else.” I looked back at the van. The police were inspecting it with flashlights, and I tried to imagine how Frank had felt as he drove away from Zennia’s that morning.
“At least the truth’s out,” Jason said, breaking into my thoughts.
“And things are getting better for everyone, other than Frank of course. Olive has a new job, and even Ryan and Millie have patched up their differences. It’s as close to a happy ending as we can hope for.”
“Well, there’s still one big question hanging over you and me,” Jason said.
I searched my brain for a clue as to what he was talking about. “What’s that?”
He cleared his throat. “When you told me what happened with Frank, and even when you got chased through the woods a few nights ago, well . . .” Jason reached in his pocket and paused.
“Well, what?” I asked, still at a loss.
“I’ve been carrying this thing around all week. I wanted to do everything right, you know?”
“Carrying what around?” What on earth was he talking about?
“I even thought about hiring a skywriter, or getting my buddy who plays the violin to serenade us. But after what happened tonight, I realize I don’t care about any of that. I only care about you.”
I stared at Jason as he lowered himself to one knee. A jolt went through me as I understood what he was about to do. I almost felt more scared than when Frank trapped Pearl and me by the van. Was I ready for this?
He fumbled in his pocket and cleared his throat again. “Dana, I love you, and I want to spend the rest of my life with you.” He pulled out a velvet jewelry case and popped it open. A large marquis-shaped diamond sparkled in the light of the parking lot lamps. “Will you marry me?”
The world seemed to slow down as I readied my answer. Over Jason’s shoulder, I could see Zennia standing nearby, a huge grin spreading across her face. Then I focused my gaze on Jason and his warm, green eyes.
“Yes,” I said. “Absolutely, positively, yes.”
Tips and Recipes from the O’Connell Organic Farm and Spa
Thanks for spending time with us at the O’Connell Organic Farm and Spa. Before you go, here are a few recipes and tips to take with you. Come back soon!
Tofu Stir-Fry
Now that I’ve actually cooked tofu, I have no idea why I never liked to eat it before. This recipe is a snap to make, and you can use whatever vegetables you have on hand, not just the ones listed in the recipe.
To make the stir-fry, in a medium-size bowl, stir together two tablespoons of soy sauce, two tablespoons of white wine vinegar, and an eighth of a teaspoon of red pepper chili flakes (more if you like your meal spicy!). Cut one package of firm tofu into one-inch cubes, add to the ingredients in the bowl, and toss to coat. Let that marinate for ten minutes. In a wok over medium heat, add two tablespoons of sesame oil. When the oil is hot, add the tofu, discarding the marinade, and cook for two to three minutes. Add half a cup of quartered white button mushrooms, half a sliced yellow pepper, three sliced green onions, and two cups of broccoli florets. Stir everything together, and then add two tablespoons of low-sodium soy sauce and three tablespoons of oyster sauce to the skillet. Cook for another five minutes or until the vegetables are done to your liking. The stir-fry serves four and is delicious over rice.
Flavored Water
Esther here to talk about water. I always try to drink my eight glasses a day, but sometimes plain water needs a little pep. I like to add fresh fruit or herbs for flavor. I put everything in a piece of cheesecloth, or even a tea ball, if the fruit is small enough, so that the seeds or bits of fruit don’t get in the way. Then I let the fruit sit in the water for ten minutes or longer to really get a lot of flavor. One of my favorite tricks is to use frozen pineapple tidbits or other frozen fruit to keep the water cold without adding ice. Cucumber slices are another great choice, and I sometimes even add a few mint leaves. Just about anything will work!
Herb and Lemon Soap
Not only is it fun to make soap, but for people like Ashlee and me, who are on a budget, it’s a great option for gifts. Gretchen showed me how, and it couldn’t be easier. First, pick up a package of glycerin soap from a craft store. Using a microwavable bowl, heat a few blocks in the microwave in thirty-second intervals, stirring occasionally, until completely melted. Mince one teaspoon of thyme or rosemary and one teaspoon of lemon peel (you can also use other herbs and mix-ins), and thoroughly stir both into the melted glycerin until it is a nice light yellow. Make sure not to add too much of the herbs or peel, because the soap will become crumbly. Pour the mixture into any small plastic container that has been lightly oiled. I used little shallow food containers that Mom gave me awhile back, but you can also use shallow yogurt containers, or cute molds that they sell at craft stores. After a minute, gently stir the soap in case the herbs and peel have settled to the bottom. Let the soap rest for an hour and then freeze it for another hour before popping it out of the container. Voilà! Beautiful soap! Be sure to use it within a few months.
Lemon Curd
It’s Esther here, giving you my favorite lemon curd recipe. First, take a vegetable peeler and remove the zest of three lemons, making sure not to get any white pith in the mix. Put the zest in a blender or food processor with a cup of sugar (more if you like things on the sweeter side) and pulse it together until the zest is all minced up. Then cream one stick (eight tablespoons) of butter that’s been sitting out at room temperature, and mix in the lemon and sugar mixture. Once everything is nice and creamy, add four eggs, one at a time. Squeeze in the juice from those three lemons (watch the seeds!), and mix everything together. Pour the concoction into a small saucepan and warm on low heat, making sure to stir constantly, until the curd starts to thicken. This usually takes ten minutes, but can sometimes take longer. Once the curd thickens, remove it from the heat. It will keep thickening as it cools. You can store any leftovers in the refrigerator, but considering how good this stuff is, you may not have any!
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Copyright © 2016 by Staci McLaughlin
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ISBN: 978-0-7582-9490-6
First Kensington Mass Market Edition: March 2016
eISBN-13: 978-0-7582-9491-3
eISBN-10: 0-7582-9491-3
First Kensington Electronic Edition: March 2016