“Seriously,” he says, “I think I can probably find something in the freezer to throw on the grill. Zell? Join us?”
“Yeah,” says Ingrid. “We can cook dinner, the three of us. Like a family.” Her eyes are big and bright, and Garrett eyes me expectantly.
“Why not?” I say. “I’ll go grab my apron.”
“Yessss!” she says. “Don’t forget your matching oven mitts.”
“Great.” Garrett heads for the freezer. “And what about Gladys?” he asks. “Can she join us for dinner?”
“Of course,” I say, getting up from the table. “She’s quite portable.”
“I’ll come with you.” Ingrid grasps my hand and pulls me to the door.
I skip beside her, and my throat makes a sound, and a second goes by before I realize—I’m giggling.
I’m skipping, and I’m g.d. giggling.
Maybe it’s my new Zell style.
Scrumpy Delight (For Ahab)
Yield: One Scrumpy Delight. Serves two to four.
For best flavor, use fresh pineapple, and grill slices before chopping. If using canned chopped pineapple, drain juice well.
1 heaping cup well-chopped pineapple (if substituting fresh strawberries, apples, or peaches, wash and dry fruit completely)
2 ounces spreadable goat cheese, softened slightly in microwave (substitute other soft cheeses, such as cream cheese, if desired)
1 tablespoon honey
1 teaspoon fresh lime juice
Scant ½ teaspoon freshly ground black pepper (sounds like a lot, but trust us)
Polly Pinch’s Super Simp FlakyTM piecrust (substitute store-bought crust, or make your own from scratch using a favorite recipe, if desired)
1 (1½-ounce) dark or milk chocolate bar
2 teaspoons whole milk or cream
Garnish
Brown sugar
Chilled fresh raspberries (substitute blueberries, if desired)
Freshly ground pepper to taste
Preheat the oven to 425°F. Lightly grease a baking sheet.
Combine the pineapple, cheese, honey, lime juice, and pepper in a large mixing bowl.
Carefully lay the piecrust flat on the baking sheet. Repair any tears in the dough with moistened fingertips.
Place the chocolate bar in the center of the piecrust.
Pour the pineapple mixture onto the chocolate bar. Using a spatula, spread the mixture out toward the edge of the dough, leaving about a 1-inch margin.
Using your fingertips, drag two opposite sides of the piecrust to meet in the center, forming a rectangle. Brush the top of the crust with milk.
Cook for 20 to 25 minutes or until crust is golden brown.
Remove from the oven. Sprinkle with brown sugar and pepper, if desired. Garnish with berries.
Using a sharp knife, divide into segments.
Best served warm.
Acknowledgments
I extend my deep appreciation to the following individuals, who brought this book to life: my agent Laney Katz Becker; Celeste Fine; my editor Erika Imranyi and the team at Dutton; kind authors Amy MacKinnon, Roland Merullo, and Rachel Simon, for generous advice; relatives, friends, teachers, and colleagues who support and inspire me, especially the Adamses, my parents Barbara and Robert Bessette, my brother Rob, my sister Ann-Marie Hanlon, Scott Hum-feld, Jim Keogh and the Landmark crew, Benj Lipchak and Jessica Sands, Lori Litchman and Dave Tavani, Joe Molis, Bob Moran, the Quick family, the Rayworths, Susan O’Keefe, Sue Rubenstein, the Shagenskys, Jay Sommer, Jan Trembley; those who read my early work, especially Shelly Halloran; volunteers who helped in and around New Orleans and the people from that area who shared their trials, fears, successes, and hopes; and most of all Matt—my love, my breath, my heart.
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