by Kelly Lane
I stepped away from Buck to slather sunscreen on my arms.
“No. Not really.”
“Then why aren’t you inside with Ian smoking cigars and playing chess right now?”
“Ian’s busy.”
Buck took the tube of sunscreen from my hand.
“Busy?”
“He likes spending time with his computer during the afternoon. Here, turn around.”
Buck spun me around so I faced the pool. Standing behind me, his big, warm hands started spreading sunscreen over my shoulders. Slowly. He took his time, gently massaging the lotion into my skin.
“So much for chess and cigars,” I said quietly.
Buck’s strong hands felt marvelous as they massaged and moved tenderly across my back. They were both strong and sensitive as they caressed and kneaded my skin. I sucked in a deep breath and held it for as long as I could.
Step away, Eva. Step away!
Too late. Already I felt a flash of heat on my cheeks. My knees were weak. I exhaled my big breath.
“So, Buck, why are you really here?” My voice came out all low and hoarse. The back of my neck felt tingly.
Run!
I started to pull myself away, except Buck’s firm hands held me in place. Then he leaned in close from behind me. His warm breath and soft lips brushed against my ear.
“What if I said that I came here just to see you?” Buck whispered.
“What if I said that I don’t believe you?” I whispered back. I stood stock-still, trying to keep myself from shaking.
“What if I said that this whole afternoon-at-the-pool shindig between you and Precious is a setup, so I can spend a little uninterrupted time with my ex-fiancée?”
“Then I’d say that I’m not sure I believe anything you say, and that you went to a lot of trouble to see your ‘ex-fiancée’ for nothing.”
“Really, Babydoll?”
“Really.”
Still facing the pool, with Buck behind me—his powerful hands still holding my shoulders—quickly, I jerked free and spun around to face Buck.
“Don’t you remember?” I said, with hands on my hips. “I have a man moratorium going on right now, since clearly, my man-meter is out of whack. Like, I keep falling for men for all the wrong reasons. Men who are unavailable. Men who are not who they pretend to be. Men who hurt me.”
Buck didn’t say a word.
I raised my voice. “And not only are you a man, Sheriff Buck Tanner, but you’re a man who is, according to everyone in town, supposed to be marrying my archnemesis, the lovely Debi Dicer. The very same woman who would love to see me perish from this earth . . . accidentally, of course.”
Buck raised his eyebrows.
“And according to her, your forthcoming nuptials could be any day now. So . . . that makes you, Buck Tanner, both unavailable and not the person whom you say you are, because you have managed to actually convince me that you’re not at all really interested in marrying Debi. Or anyone else, as far as I can tell. Therefore, getting even remotely involved with you—a man who is both technically unavailable and not at all the man whom he pretends to be—would end up hurting me. Big-time. If Debi doesn’t end up killing me first. So, that’s three strikes. And I’m not going there. Not this time. Not again. Not ever.”
“You don’t say.” Buck sounded completely skeptical.
“Yes. I do say. So you see, I’m not at all interested in pursuing a relationship with you, Buck, or even seeing you socially. I don’t want to end up heartbroken. Or dead. And, of course, I have my reputation to consider.”
I took a smug sniff. I was beginning to sound and act like Daphne.
Buck threw back his head and laughed.
“Stop that!”
He kept laughing. In fact, Buck laughed so hard, his eyes were tearing.
“Stop! I’m serious!” I cried.
With both hands, I shoved Buck away from me. He kept chuckling.
“Cut it out,” I said. “I’m not kidding. I don’t want you.”
Buck shook his head, still smiling. “Good to know that despite your lifetime of bad choices and heartbreak, you haven’t lost one bit of your sass, Miss Eva Knox.” He wiped the tears from his eyes with his hands. “Oh my goodness,” he said, chuckling. “You’re too funny, honeybun.”
“Stop.”
“Now, don’t pout. It doesn’t suit you.”
“Good. Now, will you please go away? Go inside and smoke some cigars. Repel some people. Save the world. Just leave me out of it.”
Buck smiled and took a big breath before releasing it slowly. Then, he stood quietly for a long moment, hands at his sides. He stared, taking me in. He seemed to be considering something as I stared defiantly back at him, arms crossed. It was like a game of chicken.
Who is going to turn away first?
Then all of a sudden Buck broke out into a big grin, tossing his aviators down on the table next to my sunglasses. With one giant step he closed the distance between us, drawing up against me. Wrapping his arms around me, squashing my folded arms between us, he pressed his head next to mine.
With his lips brushing against my ear, Buck whispered softly, “I think you know that I would never hurt you, Eva Knox. Never.”
Gently, he kissed my ear, holding himself against me.
“Stop,” I whispered.
Too late . . .
“And you know what else I think?”
He nibbled my ear.
“What do you think?” I whispered back hoarsely, halfheartedly wriggling to get free.
“I think . . .”
With one fell swoop, Buck leaned back, hoisting me up into his arms.
“Hey!”
“I think that you’re all wet, Babydoll.”
With that, Buck tossed me high up into the air and right into the deep end of the Greatwoods pool. And just as I’d swum back up to break the water’s surface, Buck—stripped down to his fancy white slacks—cannonballed himself into the crystalline water next to me, making a huge splash.
He completely soaked the ritzy Greatwoods terrace.
And wouldn’t you know it, little Dolly came flying across the terrace—ears flapping behind her. Then she leapt up and into the pool, right after us.
RECIPES
Bourbon and Ginger Barbecued Chicken
This marinated and barbecued chicken is sure to be a crowd pleaser. For the perfect complement, serve it atop or alongside a refreshing Limey Summer Pasta Salad.
1 cup bourbon
1 cup extra virgin olive oil
½ cup Worcestershire sauce
½ cup molasses
1 cup brown sugar
½ teaspoon fresh grated ginger
¼ teaspoon ground ginger
¼ teaspoon cayenne
1 garlic clove, crushed
8–12 chicken pieces, skin on or skin off
Salt and pepper, to taste
1.Combine first nine ingredients in a medium bowl and mix well to make marinade.
2.Set chicken pieces in shallow pan and cover with salt and pepper, to taste.
3.Pour marinade over chicken. Cover and let rest for at least 4 hours.
4.Remove chicken from marinade and grill on barbecue over low, slow heat, turning at least once, until meat is thoroughly cooked.
Limey Summer Pasta Salad
This is a great, easy to make, bring-along dish, especially paired with Bourbon and Ginger Barbecued Chicken. The piquant lime flavor is a wonderful surprise, and the dish is most delicious served fresh, right after preparation. For a twist, try replacing the grapes with fresh cherry tomatoes or adding coarsely chopped fresh tangelos or nectarines.
16 ounces farfalle pasta
1 large Granny Smith apple, cubed, skins on
&n
bsp; 1 cup seedless grapes, halved
2 stalks celery, sliced
⅓ cup coarsely chopped fresh flat-leaf parsley
½ to 1 cup Roasted Sweet, Salty, ’n Spicy Pecans, chopped
Fresh Lime Vinaigrette
1.Prepare pasta, al dente. Rinse with cold water to cool.
2.Add apple, grapes, celery, parsley, and pecans. Mix well.
3.Pour Fresh Lime Vinaigrette over pasta mix. Mix well. Serve immediately.
Fresh Lime Vinaigrette
Yum, yum, yum . . . this fresh and zesty vinaigrette will delight!
Fresh zest from one lime (about 1–2 tablespoons)
Fresh squeezed juice from one lime (about 1 ounce)
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium garlic clove, smashed
½ teaspoon salt
½ teaspoon ground white pepper
½ cup extra virgin olive oil
1.Whisk together first eight ingredients in a small bowl.
2.In a slow, steady stream, add olive oil while constantly whisking until vinaigrette is well mixed and smooth.
3.Remove smashed garlic.
Roasted Sweet, Salty, ’n Spicy Pecans
Delicious anytime, use in a salad, over ice cream, or eat as a snack.
½ to 1 cup pecans, shelled
1–2 tablespoons extra virgin olive oil
Salt, to taste
Sugar, to taste
Fresh ground pepper, to taste
1.Spread pecans on roasting pan.
2.Drizzle olive oil over pecans, turning pecans to coat with oil.
3.Sprinkle salt over pecans.
4.Sprinkle sugar over pecans.
5.Grind fresh pepper over pecans.
6.Roast in oven 8 to 10 minutes or until fragrant and lightly toasted, turning several times.
7.Remove from oven and cool.
Heavenly Corn Pudding
A Southern staple, this is a family favorite. Delicious served hot or cold, summer or winter.
1–2 tablespoons extra virgin olive oil
1 large, sweet onion, chopped
8 ears of fresh corn, or 32 ounces canned or frozen (cooked until warm) corn kernels
1½ to 2 cups milk, or half-and-half
3 tablespoons flour
1 tablespoon cornstarch
2 tablespoons demerara or granulated sugar
¼ cup butter, melted
Salt and white pepper, to taste
3 eggs, slightly beaten
1.Preheat oven to 350ºF.
2.Heat oil in skillet. Add onions and cook until soft and translucent. Remove from heat. Drain onions on paper towels and let cool.
3.Add 32 ounces of corn kernels to medium bowl. Or cook fresh corn ears in boiling water, cool, and with small paring knife, cut kernels off husks and run back side of paring knife blade down each husk, collecting additional corn bits and juice, and add all to bowl.
4.Combine milk or half-and-half with flour, cornstarch, sugar, butter, salt, and pepper in saucepan. Whisk continuously and heat until mixture thickens.
5.Add eggs, onions, and corn. Mix well and pour into an 8-by-8-inch pan.
6.Bake for 40 to 45 minutes or until center is set.
Simply Scrumptious Chocolate Olive Oil Cake
A perfect, decadent ending to any meal. Still moist and scrumptious on Day Two.
½ cup hot water
½ cup cocoa powder
1½ cups cold water
3 cups all-purpose flour
1 cup white sugar
1 cup light brown sugar
2 teaspoons baking soda
1 teaspoon salt
¾ cup quality extra virgin olive oil
2 tablespoons white vinegar
2 tablespoons vanilla extract
1.Preheat oven to 350ºF.
2.Oil and flour two 8-inch round cake pans.
3.In small bowl, add ½ cup hot water to cocoa. Stir to mix well. Add cold water to cocoa mix.
4.Place flour, sugar, baking soda, and salt into large bowl. Mix lightly before making a hole in the center.
5.Combine cocoa mix, oil, white vinegar, and vanilla. Pour into well in dry ingredients. Mix until smooth.
6.Pour batter into prepared pans and bake until done, about 30 minutes or until toothpick inserted into centers comes out clean.
7.Place on racks. Cool 20 minutes. Remove from pans. Coat with Yummy Mascarpone Frosting.
Yummy Mascarpone Frosting
16 ounces mascarpone cheese, room temperature
2 tablespoons heavy cream
3½ cups confectioners’ sugar
1 tablespoon vanilla extract
Beat mascarpone, cream, and sugar until smooth. Add vanilla and continue mixing until soft peaks form.
PHOTO © BY EDDINSIMAGES
Kelly Lane is the author of the Olive Grove Mysteries, which started with One Foot in the Grove. She lives near Charlottesville, Virginia, and has worked as a writer, editor, and public relations professional. An active member of Sisters in Crime, she participates in professional writing groups and workshops. Kelly enjoys a Southern, agrarian lifestyle that includes preparing locally grown and artisanal foods for family and friends. At any given time, Kelly’s pantry boasts more than a dozen kinds of olive oil, including delicious Georgia varieties. She’d be hard-pressed not to share with you a mouthwatering dish made with her favorite olive oils. You can visit the author at kellylanewrites.com.
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