“I can’t believe I’m saying this, but I think I’m glad the Florida thing fell through,” I said, feeling a warm glow at the generosity of my island community. As I headed downstairs, holding up my dress so I didn’t trip, I felt a swell of gratitude, not just for the wonderful man I was marrying, but for the islanders who had opened their arms and adopted me as one of their own.
The sun was high in the sky and the breeze was cool, but light. It was a short drive to the church, and we passed several islanders walking in their Sunday best as we got closer. They waved, smiling, and my stomach fluttered. “I can’t believe I’m getting married,” I told Charlene.
“It’s about darned time,” she said as she pulled the van into a parking space behind the church.
“Are you sure I look okay?”
Charlene, who was dressed in a green taffeta number that accentuated her hourglass figure, gave me an appraising look. “We’ll touch up your lipstick and dust on a bit more powder before you walk down the aisle, but you look amazing.” She gave my arm a squeeze. “Now, let’s get you in there; the ceremony starts in fifteen minutes!”
Gwen was already waiting for me, her face glowing. She wore a gorgeous red dress that highlighted her creamy skin and dark hair beautifully. I was so glad to have her back; I hadn’t realized how much I’d missed her. “Aunt Nat, you look beautiful,” she said. “That dress is amazing, and your hair …”
“Thanks,” I said, feeling my face heat.
She shook her head. “I can’t believe you’re getting married. And on such short notice!”
“Me neither,” I said. “But when the resort in Florida went out of business, we just decided we’d rather celebrate with all the people we love.”
“I think it’s wonderful. Thank you so much for waiting until I could be here. I wouldn’t have missed it for anything!” She grinned. “And I think you’ve inspired Adam.”
“What do you mean?”
She held out her left hand. A small diamond sparkled on her ring finger.
Even though I’d been expecting it, my heart swelled. “Oh, Gwen …”
“He asked me last night,” she said, beaming.
“I’m so happy for you,” I said, pulling her into a big hug. “How did he propose?”
“I’ll tell you after the wedding,” she said. “Aunt Nat, I think it’s time!”
Charlene rummaged in her bag. “Let me do one more check on your lipstick.” She fiddled with my face for a moment, adjusted my hair, and nodded. “You’re ready.”
_____
It was a wonderful ceremony. John stole my heart all over again, looking dashing in a crisp black suit, and the pews were overflowing with the faces of people I cared about. Even Beryl and Agnes were there, grinning and waving from a pew near the back. Catherine, who was holding hands with Murray, smiled and nodded at me as I made my way up the aisle, and as John and I exchanged the vows that would bind us forever, the loving expression in his green eyes made something inside me crack open. I never believed it would be possible to be so happy.
Every person on the island seemed to have brought a tablecloth and a mason jar or vase filled with flowers from their gardens, and the array of dishes—from lobster casserole to mussels to hot dogs with pickle relish—was bountiful and delicious. There were two cakes: one with mounds of buttercream frosting and decorated with delicate candied violets, and one that was dark devil’s food with a decadent chocolate frosting, decorated with sugared strawberries.
“So,” John said when the festivities finally ended—there had been hours of dancing, and the cases of champagne John had delivered to the church were long gone—“how does it feel to be married?”
I fingered the gold ring on my hand. “Amazing,” I said. “I’m so glad we had the ceremony here, where all of our friends could share it with us.”
“Me too,” he said. “And I hear we’ve got another wedding coming,” he added as Gwen walked by carrying a tray full of dishes to the kitchen.
She smiled. “As soon as I’m finished with my degree, I’m coming back. You’re stuck with me, I’m afraid!”
“We wouldn’t have it any other way,” John said.
Charlene walked up to us with the remains of a piece of chocolate cake, licking frosting from a fork. “Isn’t it time you two went off for your honeymoon?”
“We have to help clean up,” I said.
“Nonsense. Emmeline is taking over the cooking for the next few days, and Catherine will do the cleaning. We’ve done up the Lockharts’ rental cottage at the end of the island for you, so you can have a bit of time to yourselves.”
“But Gwen’s in town …”
“And will be spending most of her time with her new fiancé, I suspect,” she grinned. “Now, the two of you skedaddle. You’ve got a weekend to yourselves; go take it!”
“Thank you so much for helping arrange everything,” I said, giving Charlene a big hug.
“That’s what friends are for. I hope you’ll do the same for me someday. Although you’ve already helped me out enough by springing Tania,” she said, nodding toward her niece, who was in the corner talking with Evan Sorenson. Neither would be spending much time in jail, it appeared, and despite her harrowing experience, Tania looked better than I’d seen her in months.
“I’m glad that all worked out okay.”
“The school did, too,” Charlene said. “Catherine talked Murray into supporting its continuation!”
I smiled at Catherine, who raised a glass of wine to me from across the room and winked. Murray had a protective arm around her, and looked completely and totally enamored of her. I winked back and gave her a thumbs-up. She was evidently an excellent influence on him.
“How did all that happen?” I asked.
“We can talk about it Monday,” she said. “Now let us all wish you well and toss birdseed at you!” She hustled me to the front of the church, where John was waiting for me. His green eyes crinkled when he smiled, and despite the suit, the familiar and comforting smell of fresh sawdust hung around him.
“Ready?” he asked once Charlene had arranged almost the entire population of the island outside the church.
“Absolutely,” I said as we marched out of the church arm and arm, and into our new lives together.
recipes
zesty lemon squares
Ingredients:
½ pound unsalted butter, at room temperature
½ cup granulated sugar
2 cups flour
1⁄8 tsp kosher salt
6 eggs at room temperature
3 cups granulated sugar
2 Tbsp grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Directions:
Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter/sugar mixture until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners’ sugar.
steamed blueberry pudding
Ingredients:
2 cups all-purpose flour
4 tsp baking powder
½ tsp salt
2 Tbsp sugar
2 Tbsp butter
1 cup milk
2 Tbsp molasses
1 cup blueberries
Enough flour to coat the blueberries
Directions:
Sift together the fl
our and baking powder, mix in the salt and sugar. Cut in the butter. Mix in the milk and molasses. Coat the blueberries lightly with flour and add to the mixture. Pour the pudding into a lightly greased 1-quart pudding mold and put on lid (or cover with aluminum foil). Set on rack in a pot and add hot water to about halfway up the sides. Simmer on low heat for 1½ hours or until pudding has set, and unmold. Serve warm with Lyle’s Golden Syrup or Foamy Sauce.
foamy sauce
Ingredients:
3 Tbsp butter
1 cup powdered sugar
2 eggs, separated and well-beaten
½ tsp vanilla
½ cup cream, whipped
Directions:
Cream the butter and sugar together. Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler. Remove from the heat and fold in the stiffly beaten egg whites, then vanilla and whipped cream, and pour over pudding.
texas ranger cookies
Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
Pinch of salt
2 tsp baking soda
1 tsp baking powder
2 cups Rice Krispies
2 cups oats
1 cup coconut
½ cup butterscotch chips
½ cup chocolate chips
1 cup chopped pecans
1 cup toffee pieces
Directions:
Preheat oven to 350 degrees and lightly grease cookie sheets. Cream butter and sugars until light and fluffy, then add eggs one at a time, beating well after each, and add vanilla. Whisk together flour, salt, baking soda, and baking powder. Add to butter mixture and fold in remaining ingredients. Drop by tablespoons full onto baking sheet. Bake for 8–10 minutes or 10–12 minutes for crispier cookies. Remove from oven and allow to firm up on cookie sheet about 5 minutes. Cool completely. Makes four dozen cookies.
john’s shrimp and pasta alfredo
(With thanks to Bethann Eccles)
alfredo sauce
Ingredients:
½ cup butter
8 oz. cream cheese
2 tsp garlic powder
2 cups milk
6 oz. grated Parmesan cheese
Pepper to taste
Directions:
Melt butter in a saucepan over medium heat. When melted, add cream cheese and garlic powder. Stir near-continuously with a whisk until the cream cheese is fully melted. Gradually add milk (any variety—even skim will thicken), a little at a time, continually whisking, until smooth. Stir in grated Parmesan. Keep it on the heat until the cheese melts fully. This may take a while.
Add pepper to taste. No additional salt should be needed. Remove from heat when the Parmesan is fully melted, and the sauce reaches your desired consistency. If your sauce cooks too long and is too thick, it can be thinned with more milk. Toss with hot pasta to serve.
sautéed shrimp
Ingredients:
3 Tbsp butter, separated
1–2 tsp minced garlic
1 pound uncooked, peeled shrimp
Directions:
Melt butter in a frying pan over medium heat. When melted, add garlic and sauté until soft, but not browned. Then add shrimp and an additional tablespoon of butter. Stir often until shrimp are cooked through. Remove from heat and, using tongs, place the shrimp on top of the prepared pasta.
chocolate express muffins
Ingredients:
4 cups all-purpose flour
1½ cups sugar
5 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
2 cups milk
4 Tbsp instant coffee granules
1 cup melted butter
2 eggs
2 tsp vanilla extract
1 cup bittersweet chocolate chips
1 cup milk chocolate chips
Directions:
Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, eggs, and vanilla. Stir into dry ingredients just until moistened, and fold in chocolate chips.
Fill prepared muffin cups two-thirds full. Bake for 17–20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes about 24 muffins.
turtle bars
Ingredients:
2 cups all-purpose flour
1 cup firmly packed brown sugar
½ cup butter
1 cup pecan halves
2⁄3 cup butter
½ cup firmly packed brown sugar
1 cup good quality milk chocolate chips
Directions:
Preheat oven to 350 degrees. For the crust, combine the first three ingredients. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13x9 inch baking pan. Place pecans evenly over unbaked crust. Combine the 2⁄3 cup butter and ½ cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes, or until entire caramel layer is bubbly (do not overbake). Remove from oven and immediately sprinkle with chips. Allow to melt slightly (2 to 3 minutes). Swirl chips, leaving some whole for a marbled effect. Cool completely, then cut into bars. Makes about 24 bars.
kat’s stuffed french toast
(With thanks to Kathleen Kramr of the Country Place Hotel)
Ingredients:
1 8-oz. pkg. cream cheese
½ cup chopped walnuts
1 tsp vanilla extract
12 slices white bread
4 eggs, beaten
¾ cup cream
1 tsp vanilla extract
dash nutmeg
Butter for the pan
1 12-oz. jar apricot jam
½ cup orange juice
Sliced bananas
Directions:
Combine the cream cheese, walnuts, and vanilla. Spread on six slices of bread, and top with the remaining six slices to form sandwiches. Combine the eggs, cream, vanilla, and nutmeg. Dip each sandwich into the mixture and cook in butter in a skillet as for French toast. Combine the jam and orange juice. Garnish the top of the diagonally cut toast with bananas and serve with apricot sauce.
acknowledgments
Thank yous, as always, go first to my family—Eric, Abby, and Ian—for all their love and support; also to Dave and Carol Swartz and Ed and Dorothy MacInerney. I am so lucky to have my extended family so close! Thanks also to Bethann and Beau Eccles, my adopted family; my wonderful nieces and nephews on both sides; to my sister, Lisa, and her family; and to my fabulous grandmother, Marian Quinton (and Nora Bestwick). Thanks as always to Clovis and Maryann Heimsath, who introduced me to this beautiful corner of the world and inspired Cranberry Island. Thanks also to the ongoing support of my many writing buddies, including Mary Chipley, Kathy Waller, Jason Brenizer, Boye Nagle, Graham Smith, Rie Sheridan Rose, Skyler White, Emily McKay, and Jackie Hinson. It is a blessing to have such a wonderful circle of creative friends!
Many thanks go to my agent, Jessica Faust, and I cannot say enough good things about the fabulous Midnight Ink team—particularly the patient, kind, and always helpful Terri Bischoff, and Connie Hill, editor extraordinaire, for finding my mistakes and making me look good, and Ellen Lawson, whose cover concepts rock.
And a big thank you to all those supportive friends out there—particularly my wonderful Facebook community, who offer recipes and encouragement, along with all my friends at the Westbank Library and my local coffee haunts. A special thank you to all of the kind readers who take the time to tell me you enjoyed the books; I couldn’t do it without you!
about the author
Although she currently lives
in Texas with her husband and two children, Agatha-nominated author Karen MacInerney was born and bred in the Northeast, and she escapes there as often as possible. When she isn’t in Maine eating lobster, she spends her time in Austin with her cookbooks, her family, her computer, and the local walking trail (not necessarily in that order).
In addition to writing the Gray Whale Inn mysteries, Karen is the author of the Tales of an Urban Werewolf series. You can visit her online at www.karenmacinerney.com.
Author photo by kennethgall.com.
Death Runs Adrift (The Gray Whale Inn Mysteries) Page 22