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Murder in the Museum_Edmund DeCleryk Mysteries

Page 20

by Karen Shughart


  Carrie continued, “He said that for some reason his PTSD symptoms had recently returned. He was having flashbacks. Loud noises startled him. He’d been jumpy and making bad decisions and taking unnecessary risks. He said he hadn’t been sleeping well, and his nightmares had returned, so he started self-medicating by drinking heavily in the evenings, hoping alcohol would help him. After he got home from Captain Rick’s after his shift ended that night he continued to drink.”

  “He told me he’d had a flashback of what happened in Afghanistan after Emily started screaming. She reminded him of the woman he killed. Like Emily, she was small with green eyes.” Carrie took a sip of her drink and picked at a piece of popcorn.

  “I am without words to describe my sadness,” stated Annie, blowing her nose. “What a trying and upsetting day, and what a tragedy all around.”

  She paused for a second. “I’ve noticed you’re drinking ginger ale. Aren’t you feeling well? I know this was a tough day for you. Is your stomach bothering you?”

  “I feel physically fine, Annie, at least late in the afternoon I do. Right now, emotionally not so much. Morning’s the tough time, though. I was going to wait a bit to tell you, but now is as good a time as any, especially after telling you about Luke. We could all use some happy news. Matt and I are going to have a baby.”

  Annie squealed, jumped up and hugged Carrie, who in turn hugged Ed.

  “What a great way to end an otherwise horrible day,” grinned Ed, raising his glass in a toast.

  Chapter 58

  Luke was arraigned and charged with first-degree burglary and second-degree murder. With his concurrence, his attorney, Sheila Caldwell, and the district attorney worked out a deal with the judge’s approval. Instead of bail, he would spend the months prior to the trial in a secure psychiatric prison facility to receive treatment for the recurring PTSD.

  At the trial, Sheila let Luke testify, feeling that if the jury heard his story and saw how truly remorseful he was about what he’d done, they might be inclined to acquit him because of extenuating circumstances. But the prosecuting attorney, upon cross-examination, also got him to admit that while his judgment had been impaired because of the PTSD, he’d purposely committed the burglary, understood Emily’s death was not an accident as he had earlier stated, and that by throwing her body off the cliff he was condemning her to death. He admitted he knew that blackmailing Michael was a way to avoid facing the consequences of his actions, but stated that despite threatening to shoot him, he had not been carrying a gun that morning.

  Before taking the stand, he sat quietly, his head down and eyes bleak. During the cross-examination he cried, but the jury, while sympathetic and believing he was truly contrite, was still convinced that Emily could have been saved if Luke had allowed Michael to call 911 and found him guilty on both charges.

  Luke’s parents and siblings had traveled from Connecticut and spent the duration of the brief trial at a local inn. During the sentencing phase, they asked for leniency, stating mitigating factors including his heartfelt remorse, stellar military career, the horrific murder in Afghanistan he’d unwittingly committed, and the fact that, other than in the line of duty, he’d never killed anyone nor had a criminal record.

  Jon Bradford’s family sat through the trial, and initially forgiving and empathetic, had been prepared to join Luke’s family in asking for leniency. But after learning he’d been aware that when he threw Emily off the bluff she would die, and how he’d blackmailed Michael and threatened the lives of Charles and Annie, they declined to speak.

  Before sentencing, Luke stood. Turning towards the Bradford family, he apologized and asked for their forgiveness. Annie, who had sat through the trial, was present in court that day, and he faced her and told her he never would have hurt her and regretted causing her any distress.

  Impressed with his genuine remorse and his parents’ heartfelt pleas, Judge Tyler nevertheless rebuked Luke for not seeking professional help for the PTSD when the symptoms had recurred. She acknowledged that while his career as a detective might have been over, he most likely could have remained in law enforcement in some capacity, given his credentials.

  She said she appreciated the sacrifice he’d made during his service as a Navy SEAL and was sympathetic about what he had endured in Afghanistan, but by admitting knowing right from wrong, he must have also understood that if he had faced up to his problems and sought treatment, Emily would still be alive.

  She gave him credit for the time he’d already served and sentenced him to the minimum allowed by New York state law, a total of fifteen years for the murder, three years for the burglary, to be served concurrently. In prison, he would continue to receive counseling for the PTSD, with eligibility for parole after fifteen years.

  Charles was charged with falsifying his confession and tampering and withholding of evidence. Not wanting a trial, he pleaded guilty. His attorney, Garrett Rosenfeld, also asked for leniency, indicating that although misguided, he had been trying to protect his son. Rosenfeld also reminded the court that Charles was ill and not likely to survive a prison sentence. The judge agreed and fined him $1,000 but gave him his freedom for time served and for his cooperation.

  Michael was charged with third-degree burglary and second-degree murder. Because he’d been traumatized and threatened by Luke and had agreed to testify against him, his attorney successfully negotiated a plea deal to get the murder charge expunged. He surrendered his passport and was released on his own recognizance after Charles paid his $5,000 bail. Frightened and remorseful, he asked Charles to contact his parents because he couldn’t bring himself to make the call. Charles spoke with them, explained everything that had happened, and met them at the airport in Rochester when they flew in the next day. Liz and Charles made their peace with one another, and with support from her husband, David, committed to ongoing contact for Michael’s sake.

  Ignoring advice from his attorney, Damon Weathers, Michael decided at the last minute to plead guilty. He, too, wanted to avoid a trial. The judge, while cognizant of his clean record and fear for his life and the lives of his father and Annie, admonished him for his lack of judgment in committing the burglary. He was fined $500, sentenced to six months in prison, where he spent his time teaching reading to illiterate inmates, and after that to five years’ probation. As expected, he lost his teaching job, but after he was released secured a position working at a housing project teaching English to immigrant residents. Weekends, he continued as a volunteer at the prison.

  An accomplished writer, he decided to apply for a position in the Master of Arts creative writing program at the University of Rochester. He was accepted, Charles paid for his education, and with Michael’s parents created a scholarship fund for that department in Emily’s name.

  Working with Annie, Donna Jones obtained a grant from a foundation in England to conduct a professional excavation in the basement of the museum, using experienced archaeologists from the University of Toronto and Cornell University. By then, Charles had moved to a condo in Toronto and transferred the deed from his house in Lighthouse Cove to Michael. His health somewhat improved since Emily’s murder had been solved, he came back to observe the excavation, but as his team had originally concluded, it yielded no king’s treasure.

  Chapter 59

  On a sun-dappled Saturday afternoon in mid-November, just short of a year after Emily’s murder at the museum, Suzanne feted Emily’s friends and relatives at a memorial picnic in her backyard. Oaks and maples that just a few weeks before had been ablaze with brilliant color stood sentry, their sturdy trunks framed beneath a bright azure sky. The white-capped sapphire bay, now devoid of the motor and sailboats that earlier in the month had been pulled up from the water and securely stowed away in boat houses and storage facilities, gently lapped against the seawall behind the cottage.

  Aromatic cherry logs crackled in fire pits that ringed the leaf-strewn lawn, providing warmth against the crisp autumn air. Attending the picnic were
Ed and Annie; Carrie, Matt and their newborn daughter, Natalia; Ben and Ellen Fisher; Suzanne’s friend, Garrett Rosenfeld; Sheila Caldwell and her spouse, Amy; Jon Bradford and his family; members of the museum board and some of Emily’s colleagues at the university. With plates full of food provided by Callaloo and glasses of mulled wine and Bradford ale, the group toasted Emily and remanded her gentle soul to eternal peace.

  EPILOGUE

  Another winter passed and by early the following March all the snow melted in a rush, and weather-beaten grass again became visible in the yards and parks. A fierce windstorm, blowing in from the northwest towards the end of the month, had pushed tons of sand back from the crescent beach towards the small cottages that nestled behind the dune lines, creating a four-foot drop at the edge of the water.

  Before the beach officially opened later that spring, crews of workers with front loaders would dredge up the sand and rebuild the beach to its original sloping contour, but for now, anyone wanting to walk directly along the shoreline had to jump over the steep embankment.

  On a balmy morning in early April, just after the sun rose, Ed pulled Wellingtons onto his feet over his jeans, donned his windbreaker over a knitted jersey, and with his metal detector headed for the beach. He found a spot where the water had receded that was broad enough to do some exploring and began skimming his detector along the wet sand. Gentle waves rolled onto the shore, and screeching gulls circled above him in the sky.

  On this piercingly clear day with the vivid sun casting sparkles of light that reflected like clear glass prisms onto the cerulean sea, and north towards the horizon, he believed he could see the curvature of the earth. Pearly freshwater oyster shells and small, smooth stones in muted colors of gray, green, tan and rust littered the sand.

  As he strolled along the water’s edge, his detector began to beep, and about five feet away he noticed something sticking up from beneath the sand. The beeping got louder as he got closer, and he saw the corner of a corroded metal box. Pulling a small shovel out of his pocket, he bent down and began to dig.

  THE END

  Annie DeCleryk’s Recipes

  As you may have noticed, Annie DeCleryk likes to cook. She graciously shared with us some of her recipes.

  SPICY FISH CHOWDER

  2 14.5 oz. cans chicken broth

  2 ½ C. water

  2/3 C. uncooked instant rice

  1 ½ C. medium to hot jarred salsa

  1 10 oz. package frozen corn

  1 lb. frozen cod, thawed and cut into two-inch pieces

  Fresh lime wedges, optional

  In a large saucepan or Dutch oven, bring broth, water and rice to a boil. Reduce heat; cover and simmer for five minutes. Add the salsa and corn; return to a boil. Add fish. Reduce heat, cover and simmer for five minutes or until the fish flakes easily with a fork. Serve with lime, if desired. Serves 6-8.

  COLESLAW WITH A TANGY OIL AND

  VINEGAR DRESSING

  1 medium to large cabbage, shredded

  2 medium carrots, shredded

  1 small onion, diced

  3 T. white Balsamic vinegar

  1 T. Dijon mustard

  3 T. extra virgin olive oil

  1 tsp. dried cilantro, or 1 T. diced, fresh (optional)

  Combine the cabbage, carrots and onion. Pour the vinegar into a small bowl and whisk the mustard into it. In a slow stream, add the olive oil, whisking until the dressing is emulsified. Add the cilantro, if desired. Serves 6-8.

  SHRIMP WITH FETA CHEESE AND

  TOMATOES

  1 bunch green onions, diced or chopped

  4 T. fresh, chopped parsley or about one Tbs. of dried

  4 T. extra virgin olive oil

  2 14.5 oz. cans Italian-style tomatoes, drained

  Salt and pepper to taste

  2 cloves garlic, minced (can also use dried garlic powder to taste)

  1 C. clam juice or vegetable broth

  2-3 lbs. frozen, cooked shrimp, tails removed

  ½ C. melted butter

  ½ C. dry white wine

  1 T. dried oregano (or to taste)

  8-12 oz. crumbled sheep’s milk feta cheese

  Preheat oven to 350 degrees. Cook green onions and parsley in oil in a hot skillet over medium heat, stirring constantly until onion is tender. Stir in tomatoes and next three ingredients; bring to a boil. Reduce heat and simmer for about five minutes so sauce becomes thickened. Add clam juice or stock to vegetable mixture and cook five more minutes. Pour mixture into a rectangular or oval baking dish.

  Remove tails from frozen shrimp (no need to defrost or you can run shrimp under cold water). Spoon shrimp into baking dish over the tomato sauce and drizzle butter over shrimp and then sprinkle with wine, oregano and cheese. Bake in oven for 20-30 minutes until hot and bubbly. Serve with crusty French bread and a green salad. Serves 4-6. Recipe can be doubled or tripled.

  TUSCAN TOMATO SOUP WITH GARLIC

  BREAD CROUTONS

  1 loaf crusty Italian bread cut into 1” cubes

  ¼ C. extra virgin olive oil

  ¼ tsp. ground pepper

  3 medium red onions, sliced ¼” thick

  6 medium carrots, scrubbed and cut into large chunks

  15 cloves garlic or jarred minced garlic measured to the equivalent

  ½ tsp. salt

  5 C. prepared marinara sauce (about 1 ½ 24-oz. jars)

  2 14.5 oz. cans low sodium chicken broth

  1 ¼ C. hearty red wine

  Preheat oven to 450 degrees.

  Make croutons. Toss the bread with 2 T. oil and pepper in a large bowl. Spread the bread in a single layer on a baking sheet and toast 6-10 minutes until golden. Set aside.

  Make the soup. Toss the onions, carrots, garlic, remaining olive oil and salt in a bowl. Spread vegetables on a baking pan and roast for about 10 minutes, turn and continue to roast until browned and soft- about 10 more minutes. Transfer vegetables to a bowl of a food processor fitted with a metal blade and pulse until finely chopped.

  Combine marinara, broth and wine in a soup pot over medium heat and bring to a boil Reduce heat to medium-low and simmer, uncovered, for about five minutes. Add chopped vegetables, increase heat to medium and continue to simmer for 20 minutes. Stir in half the croutons and cook for five more minutes (soup will thicken). Place soup in bowls and garnish with reserved croutons. Serve immediately.

  To freeze soup, prepare all steps as above. Ladle soup into freezer containers and put croutons in plastic freezer bags. When ready to serve, defrost and heat soup and follow step 5 above after soup is heated. Serves 6-8. Recipe can be doubled or tripled.

  CHICKEN WITH FENNEL

  One or two large fennel bulbs

  14.5 oz. canned diced tomatoes, drained

  ¼ C. dry white wine

  1T. grated orange zest

  3 garlic cloves, minced

  2 tsp. Balsamic vinegar

  1/8 tsp. red pepper flakes

  6 skinless, bone-in chicken breast halves (5 oz. each) or a combination of breasts and thighs

  2 T. chopped Italian parsley

  Cut the fennel bulbs into small wedges. In a non-stick frying pan sprayed with cooking spray (or you can use olive or canola oil), combine tomatoes, wine, orange zest, garlic, vinegar and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil, then reduce heat to medium-low.

  Arrange the chicken and fennel over the tomato mixture, spooning a bit of sauce over them. Cover and cook until chicken is opaque throughout and the fennel is tender, about 25 minutes. Transfer chicken to a platter, and increase heat to high and cook the sauce until it has thickened slightly.

  At this point, if ready to serve you can spoon the sauce over the chicken and fennel and sprinkle with parsley or you can heat the sauce later and return the chicken to the pot and warm that way. Serves 4-6. Recipe and be doubled or tripled.

  VEGETABLE CURRY IN A CROCKPOT

  1 T. vegetable oil

  2 large carr
ots, sliced on a diagonal

  1 medium yellow onion, chopped

  3 garlic cloves, minced

  2 T. curry powder

  1 tsp. ground coriander

  ¼ tsp. cayenne pepper

  2 large, white or Yukon Gold potatoes, peeled and diced

  8 oz. green beans, trimmed and cut into one-inch pieces

  1 15.5 can chickpeas, drained and rinsed

  1 15.5 oz.-can diced tomatoes, drained

  2 C. vegetable stock

  ½ C. frozen peas

  ½ C. canned, unsweetened coconut milk, or to taste.

  Heat oil over medium heat in a large skillet. Add carrots and onion and cook until softened, about five minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.

  Transfer vegetable mixture to a 3.5- to 4- quart slow cooker. Add potatoes, green beans, chickpeas, tomatoes, and stock and cook on Low setting for 6-8 hours.

  Just before serving, stir in the peas and coconut milk, and if desired add salt and pepper to taste. Serves 4-6.

  WHOLE-WHEAT IRISH SODA BREAD

  1 ½ cups whole wheat pastry flour

  1 ½ cups all-purpose flour

  1 ½ tsp. baking soda

  1 ½ tsp. salt

  1 ¾ cups low-fat buttermilk

  Preheat oven to 400-degrees, and line a large sheet pan with parchment paper. In a large bowl, combine flours, baking soda and salt; whisk to lighten and remove any lumps. Make a well in the center of the dry ingredients and pour in the buttermilk.

  Gently mix with a rubber spatula until combined; do not knead or overwork the dough. Turn dough out onto prepared pan. Gently form into an even and round loaf and cut a shallow “x” pattern across the center using a serrated knife. Bake for 25 to 30 min or until firm and lightly golden. Allow to cool for 10 to 15 minutes before slicing. Makes one loaf, can be sliced into 12 large or 24 small slices.

 

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