“Ruff—that’s what they called him when he was found on the street, I guess. Anyway, it’s what we’ve been calling him here,” the attendant told him.
“I’ll take Ruff,” Jude said.
“You haven’t even seen him yet!”
“I know I’m going to like him.”
And he did. Ruff was a mixture of shepherd and something big—maybe a wolfhound, or deerhound. He wagged his tail wildly when he met Jude, whined softly and slipped his wet nose against Jude’s hand.
He filled out all the paperwork, paid the fee and left a donation, and left the shelter with Ruff, a shiny new collar and tags, and a long leash.
Whitney hadn’t understood why Jude had been so eager to leave. When he called her to say that he was on his way back, she went out into the yard to wait.
They had the gate open, and she saw him drive up.
He got out of the car and opened the passenger side.
The dog bounded to her as if he’d known her all her life.
Jude came behind, impossibly tall and sexy, his hair falling lightly over his forehead and a grin on his face.
“I thought you were a cat person?” she said.
“Yes, but…I’m in love with a dog person,” he told her. “And, somehow, canines have really grown on me.”
She laughed, threw her arms around him and kissed him. Then she drew back. “Jude, how are we going to work this out?”
“I don’t know,” he told her. “I only know that we will.” He looked down at her for a long moment. “I know that I met you, and my world changed. I changed. I love you. Too soon to say that? I hope not. It’s true.”
She smiled. “What’s too soon?” she asked him. “I love you,” she added softly.
He pulled her close and kissed her. Ruff barked.
And Whitney knew that time and distance would mean nothing. Sometimes, that would be annoying.
But annoying could never interfere with anything this powerful and sure.
They would work it out.
MANHATTAN
The drink that typifies the five-o’clock cocktail hour in the city that rushes around with the speed of light? It could be named only for the borough itself.
But was it named for the borough? There are a number of stories that go with the creation of the Manhattan. Some say it was named after a bar called Manhattan. Some say it goes farther back, that a bartender in the 1860s created the drink for the first time.
Some even say the sewage system was so bad back then that the water ran brown with the color, and thus the drink was named Manhattan for the brownish flow of the rivers.
However it came about, it remains a classic cocktail with many variations.
Ingredients
2 oz rye whiskey
½ oz sweet vermouth
2–3 dashes Angostura bitters
Maraschino cherry for garnish
Preparation
Pour the ingredients into a mixing glass with ice cubes.
Stir well or shake.
Strain into a chilled cocktail glass (or serve on the rocks in an old-fashioned glass).
Garnish with the cherry.
Variations on the Manhattan
Dry Manhattan—Use a dash of dry vermouth and garnish with a lemon twist.
Perfect Manhattan—Equal parts of sweet and dry vermouth. Garnish with a lemon twist.
Brandy Manhattan—Replace whiskey with brandy.
Scotch Manhattan—Replace whiskey with Scotch.
Southern Comfort Manhattan—Replace whiskey with Southern Comfort.
THE PERFECT NEW YORK STRIP STEAK
While many around the world are turning to low-fat, heart-healthy diets and choosing fish and chicken over red meat, the classic steak house remains a New York staple. In the city, you’ll find that there is an abundance of such establishments, and most New Yorkers with a taste for steak have their favorite. But even opinionated NYC chefs tend to agree on a few important steps for grilling the perfect New York Strip at home.
Shopping: Do spend the extra money on USDA PRIME cuts. Look for well-marbled meat—not too much fat, not big chucks.
Preparation: The New York Strip needs to sit out for approximately an hour, to achieve the correct temperature for the grill. Steaks right from the refrigerator will not cook correctly.
Coating: Never coat the grill. The coating goes on the steak. NYC chefs from different restaurants prefer different coatings. Some believe that rubbing, not spraying or soaking, a cut of meat in olive oil before adding seasonings is the key. Others prefer a butter reduction with the milk solids removed. Butter solids appear when you zap the butter in the microwave for a few seconds. They can be strained out through a coffee filter, or with a spoon. Some chefs prefer marinades, but those really do not constitute the flavor of the basic prime strip steak.
Seasonings: Some chefs believe there can’t be too much salt, as the salt will form a crust. Most will suggest kosher salt, and many are turning to sea salt. And crack your pepper—none of that powdered stuff! Rub both into each steak after it’s coated, and place the steak on the grill.
Perfect temperature is considered medium rare, not raw, but red in the middle extending to the perfectly charred outer rim.
Many steak houses sell custom sauces to complement your grill-at-home steaks!
And, of course, one of the best side dishes for the perfect steak has always been the baked potato. Russet potatoes are recommended, as they have a great texture for baking. The skin should be brown—no green patches. Potatoes should be scrubbed, and dried by towel or air-drying. Wrapping a potato in tinfoil will actually steam it, and leave a soft skin. For a crispy skin, do not wrap. Prepare the potato by rubbing it with olive oil or canola oil, and then rolling it lightly in kosher salt or sea salt. Optimum baking temperature is considered to be 350°F, and the oven should be preheated. Time is approximately an hour. A potato is done when the skin is crispy and its “meat” is soft.
A fresh salad always complements this meal. Iceberg wedges, dusted with bacon bits and blue cheese, a mixed salad or a Caesar serves as a nice final touch. So…sip your Manhattan and grill your steaks!
It’s a meal that provides a pleasant evening in New York City. When the winter weather gives way to spring, Manhattanites head on home after work and like stepping out at night to enjoy the great weather! (Wait, many live in apartments without balconies. Okay, so…buy a little indoor grill!)
ISBN: 978-1-4592-0885-8
SACRED EVIL
Copyright © 2011 by Slush Pile Productions, LLC
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This is a work of fiction. Names, characters, places and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events or locales is entirely coincidental.
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