“A baby!” Ruby squealed, clapping her hands. “Sheila, that’s awesome! That’s totally wonderful!”
I stood, went behind Sheila’s chair, and folded my arms around her, my hands on her belly. “Preggie,” I said softly, my cheek against her hair. “I am so happy for you, Sheila. When are you due? Is it a boy or a girl? Are you feeling okay? What does Blackie say?” She had been pregnant once before, but it had been an ectopic pregnancy and she’d lost the baby. She and Blackie had been devastated, and all of us had felt their grief.
“Around the first of November,” Sheila said, smiling. She folded her hands over mine. “A boy. Blackie is over the moon. And I’m feeling okay; some days more, some days less.”
“Morning sickness?” Ruby asked sympathetically.
Sheila nodded, making a face. “Last time, China prescribed ginger. I’ve stocked up on that again.” She brightened. “But this time, at least, the police department has a policy in place that covers pregnant officers. An excellent policy, I might add. Modified assignments, maternity uniforms, some paid leave. Even paid breaks for pumping breast milk. And breastfeeding officers can wear lighter ballistic vests, if they choose.”
“You mean, boob breaks?” Ruby’s eyes widened. “Paid boob breaks?”
“Shocking,” I said. “What’s the cop shop saying about all this?”
“We’ll see,” Sheila said, smiling ruefully. “I get to be the first to try it out.”
I grinned. “You done good, kid. Bright idea, to get that policy in place before you got pregnant again.”
“Oh, you bet,” she said smugly. “You guys don’t call me Smart Cookie for nothing.”
“I’ll drink to that,” Ruby said, lifting her glass of ginger ale, and we all laughed.
To the Reader
Here give me leave to tell you, that there are a great number of brave Herbs and Vegitations that will do the business of brewing as well as hops . . . Peny Royal and Balm are noble Herbs and of excellent use in Beer or Ale. They naturally raise and cheer the drooping Spirits and also they add great strength and fragrancy. The same is to be understood of Mint, Tansie, Wormwood, Broom, Cardis, Centuary, Eye-bright, Betony, Sage, Dandelion, and good Hay, also many others, according to their Natures and Qualities.
Thomas Tryon
The Art of Brewing Beer, Ale, and Other Sorts of Liquors, 1691
One of the things I’ve learned over the years I’ve been engaged in writing this long-running series is that there is never an end to learning about plants. Just when I think I’ve got a good handle on the various ways humans have used plants, I discover an entire new range of practices. Now, having done the research for China Bayles’ class on liqueurs, I fully understand the feeling of frustration that led Amy Stewart (in The Drunken Botanist) to throw up her hands and declare:
It would be impossible to describe every plant that has ever flavored an alcoholic beverage. I am certain that at this very moment, a craft distiller in Brooklyn is plucking a weed from a crack in the sidewalk and wondering if it would make a good flavoring for a new line of bitters. Marc Wucher, an Alsatian eau-de-vie maker, once told a reporter, “We distill everything except our mothers-in-law,” and if you’ve ever been to Alsace, you know he wasn’t exaggerating.
Exactly. There is a wide, wild world of plant-based booze out there to be explored, and if this is your first taste of this intoxicating subject, I hope it won’t be your last. In the Resources section of this novel, I’ve provided a list of books that will take you further into this delicious subject. And of course, if you’re a teetotaler, there are plenty of tasty, refreshing non-alcoholic options. Cheers!
But drinkables aren’t the only intoxicants in Blood Orange. In fact, the word intoxicant is derived from the medieval Latin word intoxicāre, to poison. For too many, that is exactly the danger posed by the opium poppy (Papaver somniferum). While its narcotic properties have been invaluable in the medical treatment of pain, its poisonous, addictive properties have haunted humans since its very first use over six thousand years ago. While there may be more dangerous plants on this planet, the opium poppy is certainly among the most notorious.
However, when they are used unwisely, even mild-mannered plants can have regrettable physical and neurological effects, especially when they are thoughtlessly combined with over-the-counter and prescription drugs. China Bayles and I hope you will seek informed advice before you use any herbs therapeutically. Do your own careful homework and use all medicines with attention. China and I would not like to lose any of our readers—especially you.
As usual, thanks go to the researchers who have compiled the various books, monographs, and online articles I have consulted in my research on plants (and for this book, on hospices and Medicare fraud), and to the many readers who have supported this series throughout its long life. Also to Miriam Johnston of Peoria, Illinois, the winner of a “cameo character” raffle for the benefit of the Story Circle Network, for volunteering to help in China’s and Ruby’s shops and gardens. Miriam introduced me to the idea of straw-bale gardening, which China and I intend to try out in the next gardening season. To my daughter, Robin Wittig, for guiding me through the labyrinth of hospice operation and suggesting plot possibilities I hadn’t thought of. And to Natalee Rosenstein, Michelle Vega, Robin Barletta, and the rest of the Berkley Prime Crime team: you’ve been the best support group an author could hope to have, for more years than any author has a right to expect. Thank you, thank you.
And again and always, to Bill, for everything.
Susan Wittig Albert
Bertram, Texas
Resources
I know some who are constantly drunk on books as other men are drunk on whiskey.
H. L. Mencken
Bobrow, Warren. Apothecary Cocktails: Restorative Drinks from Yesterday and Today. Fair Winds Press, 2013.
Buhner, Stephen Harrod. Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. Brewers Publications, 1998.
Farrell, John Patrick. Making Cordials and Liqueurs at Home. Harper & Row, 1974.
Fisher, Joe, and Dennis Fisher. The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Brewing Herbs, Malts. Storey, 1998.
Higgins, Patrick, Maura Kate Kilgore, and Paul Hertlein. The Homebrewers’ Recipe Guide. Touchstone, 1996.
Proulx, Annie, and Lew Nichols. Cider: Making, Using & Enjoying Sweet & Hard Cider. Storey, 2003.
Rathbun, A. J. Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor. Harvard Common Press, 2008.
Schloss, Andrew. Homemade Liqueurs and Infused Spirits. Storey, 2013.
Stewart, Amy. The Drunken Botanist: The Plants That Create the World’s Best Drinks. Algonquin Books, 2013.
Vargas, Pattie, and Rich Gulling. Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can Make & Give. Storey, 1997.
Vargas, Pattie, and Rich Gulling. Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More. Storey, 1999.
Recipes
Another favourite brew was that of armsful of Meadowsweet, Yarrow, Dandelion, and Nettles, and the mash when sweetened with old honey and well worked with barm [yeast], and then bottled in big stoneware bottles, made a drink strong enough to turn even an old toper’s head.
Margaret Grieve
A Modern Herbal, 1931
Ruby’s Orange-Rosemary Muffins
½ cup butter or margarine
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sugar
2 large eggs
1 cup yogurt
½ cup orange juice, fresh
zest of one orange
1 tablespoon fresh rosemary, finely chopped
Wash the orange th
oroughly, let it dry, and zest it. Preheat oven to 400 degrees F. Line muffin tin and set aside. Melt butter and set in refrigerator to cool. In a large bowl, mix flour, baking powder, salt, and baking soda. In a separate bowl, mix cooled butter, sugar, and eggs. Add yogurt, orange juice, zest, and rosemary. Mix well. Add to flour mixture and stir until just combined. (Don’t overmix.) Fill muffin cups about two-thirds full. Bake for 12–15 minutes (for mini muffins) or 20 minutes (for large muffins). Cool in pan for 3–4 minutes before removing to cool on a rack.
Mary Beth’s Blood Orange Granita
4 cups blood orange juice
½ cup lemon juice
¼ cup simple sugar syrup (2 parts sugar to 1 part water, heated to boiling)
¼ teaspoon ground cardamom
Combine all ingredients in a mixing bowl. Adjust sugar to taste. Pour liquid into large, shallow stainless steel pan and place in freezer. When frozen, scrape with fork until fluffy and serve.
Mary Beth’s Orange-Rosemary Liqueur
3 oranges
1 cup sugar
2 cups water
¾ cup coarsely chopped rosemary leaves
1 cup vodka or Everclear
½ cup brandy or rum
Wash the oranges thoroughly, let them dry, and zest them. Combine the water and sugar in a medium saucepan and bring to a boil, stirring to dissolve sugar. Add the rosemary and simmer for 5–6 minutes, stirring occasionally. Strain through a fine sieve; discard the rosemary. Pour into a clean quart jar. Add orange zest and cool. Add vodka or Everclear and brandy or rum. Cover tightly and store in a cool, dark place for one month. Strain, discard the zest, and rebottle. Cover tightly and age for another month.
Blood Orange, Avocado, Grape, and Spinach Salad
4 large handfuls of spinach
2 blood oranges, segmented
1 avocado, diced
18–20 red grapes
Green onion, sliced diagonally
2 ounces (about ⅓ cup) goat cheese (or blue cheese), crumbled
ORANGE VINAIGRETTE
3 tablespoons orange juice
2 tablespoons white wine or Champagne vinegar
1 teaspoon finely minced garlic
2 teaspoons Dijon mustard
2 teaspoons honey
⅓ cup olive oil
Finely ground black pepper
To make the salad: In a large serving bowl, combine the spinach, oranges, avocado, grapes, onion, and cheese.
To make the vinaigrette: Whisk together the orange juice, vinegar, garlic, mustard, and honey. Gradually whisk in oil until well blended. Add pepper to taste. (If you have some of Mary Beth’s Orange-Rosemary Liqueur, substitute that for the orange juice and increase the vinegar to 2 tablespoons.)
Drizzle dressing over the salad and toss. Serve immediately. Yield: 4 side salads or 2 dinner salads.
Spicy Henbit
4 cups henbit leaves, chopped (avoid tough, stringy stems)
Water to cover greens
3 tablespoons butter
1 teaspoon sweet curry powder
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 tablespoons flour
¾ cup sour cream
Place henbit in a pan and cover with water, bring to a boil, and simmer for 10 minutes. In a separate pan melt three tablespoons butter. Stir in curry powder, cinnamon, and cloves. Stir and cook for 1 minute, then stir in flour. Whisk in a half cup of hot water from the simmering henbit and stir until smooth. Remove from heat and stir in sour cream. Drain the henbit and mix with the sour cream mixture. Return to heat and cook on low for 5 minutes. Serve hot.
Cass’ Overnight No-Cook Orange-Mint Oatmeal
1 cup plain or vanilla yogurt
⅓ cup uncooked old-fashioned or quick-cooking oats
¼ cup orange segments
1 teaspoon chopped mint
1 sprig of mint for garnish
Mix yogurt and oats. Stir in orange segments and chopped mint and top with a sprig of mint. Cover and refrigerate overnight. If you prefer, for oranges substitute ¼ cup of sliced bananas, blueberries, raspberries, pineapple tidbits, diced kiwifruit, sliced grapes. Serve with a crunchy topping, such as chopped nuts.
Caitie’s Favorite Pasta: Tortellini with Lemon Basil Butter Sauce
1 package fresh or dried tortellini (14–16 ounces)
½ cup butter or margarine
1 green onion, chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
Grated Parmesan cheese
Extra basil for garnish, optional
Cook tortellini according to package instructions. Drain and pour into a serving bowl.
To make the sauce, melt the butter or margarine in a small saucepan over medium heat. Add the green onion and cook until tender, about two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes.
Pour sauce over the tortellini and stir gently to combine. Garnish with Parmesan cheese and (if desired) extra basil. Serve immediately.
Coffee-Pecan Liqueur
1 cup vodka
1 cup brandy
1½ teaspoons pecan extract
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup strong coffee
⅓ cup white sugar
⅔ cup light brown sugar
¼ teaspoon salt
In a quart jar, combine vodka, brandy, extracts, and orange zest and set aside.
To make syrup: In a saucepan, over medium heat, bring coffee, sugars, and salt to a boil, stirring constantly. Reduce the heat and boil gently, stirring until the sugars have dissolved (3–5 minutes). Remove from heat and cool for 15 minutes or so.
Pour syrup into jar of alcohol mixture, stir well, and cover tightly. Store in a cool, dark place for at least one month.
Blood Orange Liqueur
4 blood oranges
1 lemon
Fresh ginger, about 2" long, peeled and sliced
2 cups vodka
1 cup water
1 cup sugar
Wash and dry the oranges and lemon. Peel the skin, leaving as much of the pith on the fruit as possible. Put peels in a quart jar. Remove the pith from two of the oranges, reserving the other two oranges and the lemon for another use. Cut the de-pithed oranges into pieces, place in a quart jar, and smash the orange with the back of a spoon against the sides of the jar. Add ginger and stir. Pour the vodka into the jar.
To make simple syrup, combine water and sugar in a saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved. Cool.
Pour the syrup into the fruit-alcohol mixture and cover tightly. Store in cool, dark place for at least one month, shaking occasionally.
Strain the liqueur through a double layer of cheesecloth into a pitcher. Strain a second time through a new double layer of cheesecloth into bottles. Cap and store or use immediately.
Strawberry Shrub
1 cup sliced strawberries
1 cup sugar
1 cup red wine vinegar
½ cup mint leaves, bruised
Combine all ingredients in a medium bowl. Mash the berries to release their juice, and stir until the sugar has nearly dissolved. Refrigerate overnight. Place the fruit mixture in a nonreactive saucepan and heat gently over medium-low heat, just to dissolve remaining sugar. Strain through a mesh strainer; strain again through a coffee filter. Refrigerate. Use to flavor sparkling water or top ice cream. Makes about 2 cups.
In place of strawberries, you can use any seasonal fruit: raspberries, blackberries, blueberries, peaches, mango, pineapple. Experiment with fresh “sweet” herbs, too: lemon balm, pineapple sage, scented geraniums, tarr
agon, basil, rosemary (but do crush rosemary leaves). And try adding spices: cloves, nutmeg, cinnamon.
China’s Homemade Ginger Ale
1½ cups chopped peeled ginger (about 8 ounces fresh ginger)
2 cups water
¾ cup sugar
Pinch salt
About 1 quart club soda
Fresh mint for garnish
To make the ginger syrup: In a small saucepan, cover chopped ginger with water and simmer for 45 minutes, partially covered. Remove from heat, cover, and let steep for 30 minutes. Strain through a sieve into a bowl, pressing ginger to remove all liquid. Discard ginger. Return liquid to saucepan. Add sugar and a pinch of salt and heat over medium heat, stirring, until sugar has dissolved. Chill.
To make a drink: Stir ginger syrup into club soda: start with ¼ cup syrup to ¾ cup club soda, adjust to taste. Serve over ice with a sprig of fresh mint. Makes 4–5 cups.
Connie’s Stress-Buster Orange Banana Slush Lunch
1 6-ounce can frozen orange juice concentrate
1 peeled and frozen banana, sliced
¾ cup (6 ounces) vanilla yogurt
1 cup water (or your choice of juice)
½ teaspoon vanilla extract
In a blender, combine the orange juice concentrate, banana, yogurt, water or juice, and vanilla; cover and process until smooth. Sweeten to taste. Makes two servings; enjoy one now, and freeze the other for the next day’s lunch.
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