“A suspicious van?”
He flipped through the app. “Turned out to be a grandpa who was surprising his grandkids with a swing set he brought up from California. He got turned around thanks to the new construction in the Railroad District and couldn’t find their house. A neighbor used the app to report that they kept seeing a van rolling up and down the street. We were able to respond within minutes and help deliver a brand-new swing set to some happy kids.”
“That’s great news.”
He typed something on the iPad and then returned it to his pocket. “That’s not my news. What I was going to tell you is that the Professor made it official. Kerry is no longer on a trial period. She’s Ashland newest detective.”
“Excellent. That really is great news.” I meant it too. Detective Kerry had grown on me in recent weeks. “I like Detective Kerry.”
“Me too, Jules.” Thomas’s voice caught for a brief second. “Me too.” He glanced toward the dining room where Mom and Steph were dragging tables together. “Looks like you have work to do. I’ll let you get to it.”
“Thanks for the flowers.” I walked him to the door. “Tell Detective Kerry congratulations from me. We’ll have to have a celebratory drink soon.”
He gave me a half salute. “Will do. And, yes, I know she would like that.”
“It’s a date,” I called as he headed for the police station.
Detective Kerry was here to stay. I wondered if that meant the Professor was speeding up his retirement plans. I also wondered what she was working on at Southern Oregon University. Why the secrecy? There was no need to dwell on it tonight. I’d had enough secrecy and lies with Edgar’s and George’s murders to last me for a while.
I helped Mom and Steph finish assembling the tables and then placed the abundant centerpieces from A Rose by Any Other Name in the center. The red roses with touches of greenery gave the dining room a subtle elegance. Mom set out flatware, plates, and red napkins. Steph lit votive candles.
For a final touch, I opened bottles of red wine to let breathe and brought out two buckets of ice to chill the white wine.
We stood back and surveyed our work.
“Breathtaking,” Mom said.
“Now we need the guests,” I said.
“And food.” Mom winked.
There was just enough time for us to run home to change and freshen up before the dinner. I hurried to my apartment. The tapestry that Mom and the Professor had bought for me in Greece sat wrapped in its original box. There was no need to unpack it now. I decided that it should be the first thing to adorn my new walls.
I ditched my baking clothes and pulled on a pleated sundress with spaghetti straps and a low, square neckline. It fell to my ankles and its Turkish blue cotton fabric made my eyes look almost silvery. I paired the simple dress with strappy sandals and my favorite sapphire earrings. Then I twisted my hair into a messy bun. I dusted my cheeks with blush, added a touch of shimmering pink lip gloss, and finished my transformation with pale blue eye shadow and mascara.
I stood back and appraised myself in the mirror. Not bad, Jules.
Lance caught up with me as I made my way back to Torte.
“Darling, you look absolutely ravishing.” He kissed the top of my hand. “It’s a shame that you and I are destined to be nothing more than besties. We would make a devastatingly handsome couple, don’t you think?” He twirled on the sidewalk. Then he swept his arm over his tailored suit with taped slacks and pin-striped tie.
“Such a shame,” I joked. We linked arms and walked to Torte together.
The bakeshop glowed with happy warmth. A line queued outside. Mom opened the doors to the eager crowd. There were many familiar faces. Lance as always played the role of Ashland’s regal set, moving with flourish and regaling his captive audience with tales of our recent discovery.
I circulated the table with bottles of wine. Stella, Malcolm, and Pam were seated together at the far end of the table.
“White or red?” I held up each bottle, and then filled their glasses.
“You’ve heard the news, haven’t you?” Pam asked as I poured a lovely red Chianti into her glass.
“Heard the news? She broke the news.” Malcolm sounded impressed. “Although she thought I did it.”
I gave him a sheepish smile. “I was so sure that Edgar’s death was connected to the sale of the lot. I got that totally wrong.”
“We all did,” Pam agreed.
Stella swirled her wine. I was glad that she had come to the dinner. Stella had puzzled me. Her actions didn’t add up. She had wanted the lot for her own development, but then ended up selling it to Malcolm. I decided there was no time like the present to ask.
“To be honest, I thought you might have been involved at one point too, Stella. You never showed an ounce of emotion about Edgar’s death and I couldn’t figure out what your motive was with the property.”
“Ha!” Malcom threw his head back. “Stella is a killer in the business.”
She glared. “Because I had to be. I didn’t have a choice. I started out in commercial real estate when I was the only woman in the entire Rogue Valley working in the field. I had to develop a steel exterior as a lone woman in an industry dominated by men.”
Pam reached out her arm. Her red and teal bracelets jingled together. She was dressed for the evening in Torte colors with doughnut earrings. “You are a trailblazer, Stella.”
Stella and Pam were about the same age, but that was where their similarities ended. Pam’s cute style and warm personality were the opposite of Stella’s, who as usual was dressed in black from head to toe and had mastered the art of keeping her face in a neutral, disinterested stare.
“I never asked to be a trailblazer. Like I said, I didn’t have a choice.” She addressed me. “As to your question about the lot. I’m always on the hunt for a new project, but when Malcolm came to me with the proposition that I could develop the parcel for OSF, I decided it was a win-win. It would be a good coup for my career to partner with OSF on the project, and I have bids on a number of other properties around town. Actually I’ve got my sights set on Talent and Phoenix right now. Anything on the outskirts of Ashland is booming. Costs are lower and there aren’t the same city restrictions. If anyone is looking to invest, I would suggest heading north.”
“What happens to the lot now?” I asked.
“It’ll get turned over to the courts,” Stella replied. “It’s going to be a nightmare. Edgar signed contracts with multiple parties. I have no idea why, but it’s going to be a mess.”
“And Gretchen was telling the truth too?” I topped off Stella’s wineglass. “Edgar signed a contract with the homeless council in addition to OSF?”
Stella’s brows arched. “Terrible business decision, but yes. It appears that he did. I have a sense that Gretchen and the homeless council will land somewhere else soon. The city is definitely invested in finding a permanent solution to the housing crisis.” I knew she was referring to her partnership with Gretchen, but she didn’t expand. It wasn’t my story to share. Assuming the homeless-village development proceeded as planned, news of Stella’s generosity would spread soon. Until then I would keep quiet.
She swirled her wineglass. “The authorities will have to scour his estate, see if they can find any living relatives, and then the negotiations can begin. I would put good money on the fact that the lot will sit empty for another five years.”
“That’s a shame.”
Malcolm looked thoughtful for a moment. “Unless there’s a way we can compromise. Lance suggested scheduling a meeting to brainstorm alternative outcomes.”
“Like what?” Pam asked.
“Shared use. Henry’s property is likely to sell as well. Maybe there’s a way to develop both lots to accommodate everyone’s needs.”
That sounded more like the Ashland spirit. I was glad that everyone was at least willing to broach the idea of compromise.
Sterling and Marty brought up steaming b
owls of pasta, chicken cacciatore, rosemary and garlic focaccia bread, and green salad. Cheers erupted from the dining room. The Professor snuck in just as dinner was about to be served. He greeted Mom with a kiss. They looked like they had coordinated their outfits for the evening. The Professor wore a pair of white shorts and a navy-and-white-checkered dress shirt with a solid fire-engine-red tie. Mom wore a navy checkered sundress with lace trim. She accentuated her narrow waist with a red sash. Her skin glowed with happiness in the candlelight.
She stood on her tiptoes to whisper something in his ear. He nodded. Then he stepped to the front of the table and dinged a fork on an empty wineglass.
“Ladies and gentlemen, friends and neighbors, I have been asked to give a toast this evening by my beautiful bride.” He raised his glass to Mom. “Let me veer away from the Bard this evening and offer you these words by the great mythologist Joseph Campbell. ‘Find a place inside where there’s joy; and the joy will burn out the pain.’ To Torte, a place where there is only joy.”
“To Torte.” Everyone raised their glasses.
Dinner was a merry affair. Laughter filled Torte’s walls. I wanted to pinch myself. Sometimes it was hard to believe that this was my life. I was beyond lucky. My staff was growing and changing, the space was complete, Mom and the Professor were heading for a new adventure and I was too. The last few days and weeks had had the past and present clashing together. Not only because of Edgar’s murder, but because of my choices. I thought of Andy. My decisions had led me here. Now they were leading me to a home in familiar territory with the promise of grand new adventures on the horizon. I couldn’t wait to see what would come next.
Recipes
Cherry Almond Hand Pies
Ingredients:
1 package puffed pastry (thawed)
1 pound fresh cherries sliced in half and pitted
½ cup sugar
1 can of almond paste
1 cup of sliced almonds
1 egg yolk
Turbinado sugar
Directions:
Preheat oven to 400 degrees. Thaw puff pastry. While the pastry is thawing wash cherries, slice into halves, and discard pits. Place in a bowl and mix in ½ cup sugar. Once the pastry is to room temperature, roll out both sheets and cut into quarters to create 8 square pieces. Spread a thin layer of almond paste on a square. Then add heaping scoops of cherries and sprinkle with almonds. Carefully fold the pastry into a “V” and press edges together to seal. Whisk egg yolk and brush on the top of the pastry. Sprinkle with turbinado sugar. Repeat steps for remaining squares. Line 2 cookie sheets with parchment paper. Place hand pies 1-inch apart and bake for 15–20 minutes or until golden brown.
Fluffernutter Sandwiches
Ingredients:
1 loaf brioche or Hawaiian sweet bread
Bacon (optional)
2 eggs
½ cup milk or heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup peanut butter
½ cup Nutella
1 jar marshmallow cream
4 bananas
Butter
Directions:
Preheat oven to 350. Cut brioche into two-inch thick slices. Fry bacon (if adding bacon) and set aside to cool. Whisk eggs, milk, cinnamon and vanilla together. Dredge slices of brioche in egg mixture and grill on both sides of bread until each side is slightly golden brown and crisp. Once each slice of bread has been grilled begin assembling the sandwiches.
Spread peanut butter on one slice and Nutella on the other. Then spread a layer of marshmallow cream on both slices. Cut banana length-wise into four slices and place on top of bread. If desired add bacon. Sandwich slices together and place on a cookie sheet. Bake for ten minutes or until the fluffernutters are oozing with deliciousness. Jules recommends eating with a fork!
Chicken Cacciatore
Ingredients:
2 tablespoons olive oil
4 chicken breasts
1 onion
2 carrots
2 stalks of celery
4 cloves of garlic
1 cup dry white wine
2 15-ounce cans of diced tomatoes
1 cup chicken stock
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
2 springs chopped rosemary
3 bay leaves
1 15-ounce can black olives
1 jar pitted Kalamata olives
Directions:
Add olive oil to Dutch oven or large stock pot and heat to medium. Cut chicken into one-inch strips. Once oil is heated, add chicken and brown on both sides. Remove from heat and set aside. Dice onion, carrots, and celery and cook over low heat for ten minutes. Chop garlic and add to veggies. Allow to cook for one minute. Return chicken to pan and cover it with white wine. Simmer for five minutes.
Add tomatoes, chicken stock, balsamic vinegar, brown sugar, rosemary, and bay leaves. Bring to a slow boil, turn heat to low, cover, and simmer for thirty minutes.
Remove lid and stir in black and Kalamata olives. Simmer for another fifteen minutes. Serve hot over pasta and garnish with fresh grated parmesan cheese.
Raspberry Bars
Ingredients:
1 ¼ cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
¼ cup butter
1 ½ cups brown sugar
1 tablespoon lemon juice
2 eggs beaten
¼ cup flour
1 teaspoon vanilla
1 cup chopped nuts
1 ⅓ cup coconut
1 package frozen raspberries (thawed and drained) If fresh raspberries are in season Jules highly recommends using them!
Directions:
Preheat oven to 350 degrees. Sift flour, baking powder, and salt. Cream butter and ½ cup of brown sugar. Stir in lemon juice. Add to flour and mix until it resembles coarse cornmeal. Press into a 7 × 11 greased baking pan. Bake for fifteen minutes. Allow to cool.
In a new mixing bowl, combine eggs, 1 cup brown sugar, flour, and vanilla. Stir in nuts and coconut. Spread raspberries over cooled crust and then pour the mixture over the raspberries. Bake for another 30 minutes. Cool and cut into bars.
Summer Minestrone Vegetable Soup
Ingredients:
1 white onion
4 carrots
4 stalks celery
2 tablespoons olive oil
2 cloves of garlic
4 Yukon gold potatoes
A bunch of fresh herbs—Sterling used rosemary, parsley, oregano, and basil, but anything you have in your garden is fine.
3 cups homemade chicken stock or vegetable
1 15-ounce can crushed tomatoes
Salt and pepper
Directions:
Chop onion, carrots, and celery. Add olive oil to a stock pot and sauté veggies on medium heat. Once they have begun to sweat and become tender add chopped garlic. Peel and cut potatoes into cubes. Add them along with chopped fresh herbs to the veggie mixture. Cover with chicken or vegetable stock and tomatoes. Bring to a boil and then turn heat to low. Cover and simmer for an hour. Serve with a hunk of crusty bread for dipping.
Andy’s Affogato
Ingredients:
1 pint vanilla bean ice cream
Espresso
Dark chocolate shavings
Chopped hazelnuts
Directions:
Fill 8-ounce glass with a generous scoop of vanilla bean ice cream. If using an espresso machine, pull a shot of espresso. If using a coffee pot, brew a half pot of strong coffee. Pour shot of espresso or 4–5 tablespoons of brewed coffee over the ice cream. Dust with chocolate shavings and chopped hazelnuts. Serve immediately. As Andy would say, “It’s like dessert in a glass.”
Also by Ellie Alexander
Meet Your Baker
A Batter of Life and Death
On Thin Icing
Caught Bread Handed
Fudge and Jury
A Crim
e of Passion Fruit
Another One Bites the Crust
Till Death Do Us Tart
Praise for Ellie Alexander’s Bakeshop mystery series
“Delectable.”
—Portland Book Review
“Delicious.”
—RT Book Reviews
“Quirky … intriguing … [with] recipes to make your stomach growl.”
—Reader to Reader
“This debut culinary mystery is a light soufflé of a book (with recipes) that makes a perfect mix for fans of Jenn McKinlay, Leslie Budewitz, or Jessica Beck.”
—Library Journal on Meet Your Baker
“Marvelous.”
—Fresh Fiction
“Scrumptious … will delight fans of cozy mysteries with culinary delights.”
—Night Owl Reviews
“Clever plots, likable characters, and good food … Still hungry? Not to worry, because desserts abound in … this delectable series.”
—Mystery Scene on A Batter of Life and Death
“[With] Meet Your Baker, Alexander weaves a tasty tale of deceit, family ties, delicious pastries, and murder.”
—Edith Maxwell, author of A Tine to Live, A Tine to Die
“Sure to satisfy both dedicated foodies and ardent mystery lovers alike.”
—Jessie Crockett, author of Drizzled with Death
About the Author
ELLIE ALEXANDER is a Pacific Northwest native who spends ample time testing pastry recipes in her home kitchen or at one of the many famed coffeehouses nearby. When she’s not coated in flour, you’ll find her outside exploring hiking trails and trying to burn off calories consumed in the name of research. You can friend her on Facebook to learn more!. You can sign up for email updates here.
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Live and Let Pie Page 23