Fireflies and Lies (A Summerbrook Novel Book 4)

by Vicki Wilkerson

  She and Hogan darted down the steps and started running in the direction of the high-pitched voice. What had happened? Oh, God, what had happened?

  “Savannah!” Hogan shouted as he ran.

  Just then, they saw the little girl round the corner of the dirt path with one arm lifted, squealing. She was clasping something in her other arm against her chest.

  “Ma…ommy…Mommy…look!” she exclaimed.

  Jenna’s breath caught in her throat. Savannah had just called her…Mommy. She glanced up at Hogan who’d been stopped mid stride.

  She immediately ran alone toward her new daughter.

  Jasper was slowly pulling up the rear with a gnarled walking stick in one hand and an old fishing net in the other.

  She and the child finally reached each other, and Jenna dropped to her knees in the sand and embraced the little angel with all the love that was inside her. When she finally recovered her wits, she held the child at arms’ length. “What do you have here, sweetie?”

  Her left arm was wrapped around a Mason jar with more fireflies twinkling in it than she’d ever seen, and in her right hand was a small grass snake, wriggling like a worm trying to get off a hook.

  “Mommy…a…‘nake!” Her eyes were alight with excitement. She wasn’t just alert and present, she was freaking amazed!

  “I’m sorry, Miss Jenna. But when the dusk took over and the woods took to lighting up and making noise, this little thing just come to life, too. She took to catching lightning bugs like…well, like you used to do. Then she made me catch her these fiddlers, and then when we was coming back to y’all, we saw the little green thing. I picked it up, and she took it from me. Let it curl all over her hand like she been handling snakes like a pro.” He shook his head. “She has taken it all out of me this evening. I’m too old to keep up with her.” He handed Jenna the net filled with fiddlers.

  “Well, shut my mouth,” Hogan said, playing with the small serpent his daughter held. He looked at Jenna.

  She drank in the magic that was twinkling all about them. He enclosed her in his arms while still petting the squirming snake in Savannah’s hand.

  Jasper took a few more steps toward the house. “Miss Isabelle. Mr. Ham. If you don’t need anything else, I’m going to bed now.” He started toward his cottage, stopped and turned back. “Heck, even if y’all did need something, I’m still going to bed.”

  They all laughed.

  Her mother came down the steps and stood at the edge of the porch. “Jenna, aren’t you going to take that snake from her?” Urgency and fear colored her words.

  She ran her hand over Savannah’s soft hair. “Mother, I know you don’t know this, but I’ve been handling snakes since I was three. Generally, they are pretty harmless. And the ones that aren’t—” She looked on the porch at Mr. Smithers. “You just have to know how to control them in order to do what needs to be done.” She smiled.

  Her mother put her hand to her mouth.

  Yep. In some ways, little had changed. Jenna still handled snakes; however, she did so now in generic flats.

  But from now on, the most important things were going to change. She was going to handle them—and everything else—with confidence and with Savannah’s and with Hogan’s arms wrapped around her.

  Epilogue

  “Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous, and they are tied to their country and wedded to its liberty and interests by the most lasting bonds.”

  ~Thomas Jefferson

  It was twilight, and the fireflies decorated the landscape around her like the stars decorated the skies.

  Jenna breathed in and out as easily as anything she’d ever done before. White lights twinkled all around the trellis that was draped in white netting and palmetto fronds at the end of the dock. Her soul soared like the streaks of lights that flashed all about her. Her heart was filled love…that fluttered like the magical luminescing creatures around her.

  She could see her mother sitting in the front row. She was not dealing well with the outdoor wedding. Because nothing was going according to plan. Her plan. Because everything was going according to Jenna’s plan. Part of her plan also included helping her mother overcome her fears and anxieties and obsessive need to over control everything around her—the family’s ancient curse. Which Jenna had now broken.

  But that would happen later.

  Suddenly, she saw Hogan, his dark hair just long enough to skim the tops of his ears, like little wings. A smile drew across his gorgeous mouth. No man was ever as handsome in a tux.

  April stood in front of her and nodded to Callie, and she—in turn—nodded to the handbell choir behind them.

  Pachelbel's “Canon in D” rang out.

  Savannah’s little head glanced up.

  Ben took her tiny hand and led the little angel to the white aisle cloth that sparkled in front of them that had been lain to the end of the dock. Savannah loved using glitter.

  Jenna knelt down and kissed the little girl on the cheek. In turn, Savannah touched her hair and smiled. “Drop the petals just like we practiced, sweetie.”

  The little girl’s eyes were alight.

  The children turned, walked down the aisle hand-in-hand, and Savannah stopped every few feet and watched a piece of flower flutter to the glittering cloth—just like they’d practiced.

  Jenna—all draped in the white antique lace dress that her mother and grandmother had worn at their weddings—strolled down the rose-strewn walkway to the dock on her father’s arm. In Jenna’s hand was a bouquet of white lilies, the stems tightly wrapped in white silk.

  When she reached the end, Jenna leaned over to her handsome fiancé and whispered, “How’d you like my little surprise?”

  “You continually surprise me, Jenna.” A tear ran down his cheek. He smiled. “Will you promise to always…surprise me?”

  “I will.”

  Jenna handed her bouquet to April and took Hogan’s hand. She stood and listened as the minister from the Huguenot Church conducted the service.

  He began by reading from the book of quotes that Jasper had given her as a little girl. “Thomas Jefferson once said, ‘Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous, and they are tied to their country and wedded to its liberty and interests by the most lasting bonds.’” He paused. “Such is the foundation of your union and the nature of your bond.”

  Then he read from Corinthians and asked them to pledge their fidelity to their bond. It was the easiest promise she’d ever made.

  All the while, she didn’t look at the minister. She didn’t look at the beauty of the enchanted land around her or at the majestic river before her. She didn’t even look at the dancing fireflies that streaked about them. Hogan kept her heart tranquil.

  At the end of the service, the minister finally said, “Je vous déclare mari et femme.” Those were the only French words spoken—or thought—at the entire ceremony, just as Jenna had hoped.

  April handed Jenna back her bouquet and picked up her accordion and played Felix Mendelssohn's “Wedding March.” The old-fashioned instrument sounded cavernous, like an organ, as it resounded over the majestic Ashley River.

  She looked at her mother who had an expression of peace and pleasure on her beautiful face. The whole accordion thing hadn’t been as awful as she’d thought.

  See. Jenna knew exactly how to organize everything.

  She smiled at Hogan as they started down the gangway.

  Jenna Elizabeth DeBordieu Bellingham had just become Mrs. Hogan Thorpe…in some nameless heels. Amongst the fireflies.

  Recipes from Vicki’s Kitchen

  In the South, food is love, and I love my readers, so I enjoy sharing my favorite personal recipes with those who take the time to read my books. Some of the following are indigenous to the South, and some have been tweaked to make them Southern. I hope you enjoy t
he food and share the love!

  SHRIMP SANDWICHES

  Shrimp

  White sandwich bread

  Salt and pepper

  Mayonnaise (though it is a sacrilege in the South, I use Hellman’s instead of Duke’s because it is more delicate)

  Peel shrimp. Cook shrimp in boiling salted water for 2-4 minutes, depending upon the size of the shrimp. Drain and cool. For lunch, use whole slices of bread, and for appetizers or parties, cut the bread in 1& ½ inch rounds with a biscuit cutter. Spread mayonnaise on both sides of bread. For appetizers, use one shrimp per appetizer, and for meals, use 6-8 shrimp, depending upon size. Sprinkle with salt and pepper to taste. Top with the second piece of bread (with mayonnaise).

  Bon Appitit, y’all!

  CUCUMBER SANDWICHES

  Cucumbers

  White sandwich bread

  Mayonnaise

  Dill

  Salt and Pepper

  Slice a peeled English cucumber in rounds ¼ inch thick. Prepare 1& ½ inch bread rounds per the method above (same deal with the mayo and the salt and pepper as above). Place 1 round of cucumber on one piece of bread and sprinkle liberally with dill (I use the dried variety). Top with another piece of bread.

  Bon Appitit, y’all!

  BACON WRAPPED SHRIMP

  (great for an appetizer or a main course)

  Shrimp

  Bacon

  Butter

  Barbecue sauce (I use a Thai chili sauce)

  Peel shrimp and set aside. Cut bacon strips in half and cook in microwave for approximately 1 minute (or just until strips are heated completely through and begin to firm up). Melt 2 Tbs butter in a cast iron skillet. Wrap peeled shrimp with bacon (if needed, bacon can be secured with toothpicks that have been soaked in water). With a pastry brush, apply sauce. Broil on high for a few minutes (depending upon size of shrimp), just until shrimp turn completely pink and the bacon begins to brown. Do not overcook or shrimp will become tough. Ladies, I like preparing these ahead of time and asking a big, strong man to grill them for appetizers (It gets them out of your hair before a dinner party—shhhhh!)

  Bon appetit, y'all

  CAJUN BOILED PEANUTS

  Green peanuts

  Salt

  Old Bay

  1 slice ham or 1 ham hock

  Wash peanuts. Add salt until the water tastes like the ocean. Add 2-6 tablespoons of Old Bay Seasoning to taste, depending upon your desired heat level. Add ham. Cover with water until the peanuts have about 3 inches of water over the tops. Bring to a rolling boil and simmer for 35-40 minutes, then begin tasting to test for doneness. (I enjoy mine less done; however, others like theirs completely soft.) When desired doneness is complete, turn off burner and allow peanuts to soak in the brine until cool.

  Bon Appitit, y’all!

  MUSHROOMS CHARLESTON

  (an appetizer)

  1 lb container of medium mushrooms (washed and dried)

  4-5 TBS butter (divided)

  ¼ cup chopped bell pepper (very small dice)

  ¼ cup chopped yellow onion (very small dice)

  1 ½ cups soft bread crumbs

  ½ tsp salt

  ½ tsp thyme

  ¼ rounded tsp turmeric

  ¼ tsp pepper

  Remove stems from all mushrooms and finely chop enough stems to measure 1/3 cup. Melt 3 TBS butter in skillet and sauté chopped stems, bell pepper and onion approximately 5 minutes until tender and turn off heat. Stir in remaining ingredients (except the 1 TBS butter). If mixture is too dry, add 1 more TBS butter. Melt an additional 1 TBS butter in shallow baking pan. Fill mushroom caps with stuffing mixture and place filled side up in baking dish. Bake 15 minutes

  Bon appetit, y'all!

  FRIED BLUE CRAB

  (I know what you’re thinking—that I am misstating “blue crab” for “softshell crab”, but NO. You’ve got to try this Southern favorite to believe it. We live in the part of the South where we fry EVERYTHING!)

  Whole blue crabs

  Old Bay Seasoning

  ½ cup light beer

  2 eggs

  All purpose flour

  Oil

  Clean crabs by prying off the top of the shell with an oyster knife or butter knife. Remove the lungs (as children, we called them “lady fingers”) and the digestive materials (which are colored). Rinse thoroughly. Heat oil. Dip crab in a mixture of the beer and eggs, lightly drain and dredge in flour. Sprinkle with Old Bay and deep fry for 3-4 minutes.

  Bon appitit, y’all!

  LOWCOUNTRY TOMATO PIE

  5 tomatoes (I like using Roma tomatoes, but any will do)

  1 deep dish pie shell

  ½ teaspoon each of salt and pepper

  ½ teaspoon of garlic powder

  3 teaspoons of dried basil

  ¾ cup mayonnaise

  1& ½ cups grated cheddar cheese

  Cut tomatoes and allow them to drain on paper towels to remove some of the moisture. Arrange enough to cover the bottom of a pie shell. Combine salt, pepper, basil and garlic powder. Sprinkle 1st layer with some of the seasonings. Arrange a second layer and sprinkle with seasonings. If there is enough for a third layer, repeat the step. Combine the mayonnaise and one cup of the cheese and spread over the tomatoes. Sprinkle the remaining ½ cup of cheese over the top and bake at 350 for 35 minutes. Allow to cool before serving, or the pie may be too juicy.

  Bon appitit, y’all

  EASY BREEZY PEACH PIE

  3-4 cups peeled and sliced peaches (I freeze peaches in a 3-cup quantity over the summer, so they already have some sugar in them.* If you use fresh peaches, use 4 cups, and double the sugar in this recipe.)

  1 pie crust (I usually buy the frozen variety to cheat on time—because I’m busy writing books. Wink, wink.)

  ½ cup sugar (*see note above)

  5 tablespoons melted butter

  1/3 cup all purpose flour

  1 egg

  ½ teaspoon almond extract

  Arrange peach slices in the pie crust. Combine the sugar, butter, flour egg and almond extract and pour over the peaches. Bake for 1 hour at 350.

  Bon appitit, y’all!

  Additional Southern recipes from Vicki’s kitchen can be found on her website, http://www.vickiwilkerson.com, and if you’d like to see any of the other recipes that are mentioned in the book, drop a note on Vicki’s Facebook page, https://www.facebook.com/vickiwilkersonauthor.

  About the Author

  Vicki is a native of the Charleston, South Carolina, Lowcountry and loves to share her enchantment with the area with readers through her writing. Where else—but in the South—could one find the interesting blend of salt water, eerie swamps, unwritten traditions, and unique characters? In her spare time, she enjoys lovingly restoring her Victorian home, traveling, spending weekends on the lake, painting, writing and cooking (with lots of wine). Visit Vicki at http://www.vickiwilkerson.com and on Facebook at https://www.facebook.com/vickiwilkersonauthor.

  If you enjoyed Fireflies and Lies, you may enjoy other

  Summerbrook Novels by this author.

  Bikers and Pearls

  Sweet Tea and Time

  Swamps and Soirees

  Coming Soon

  A Southern Gothic women’s fiction novel

  Gardenia Plantation

  Sometimes a family’s shadowy past shackles its future generations.