by Julie Hyzy
He tapped the pages where preliminary reports explained Pluto’s initial contact and the authorities’ enthusiastic response. I then read Eugene Vaughn’s glowing recommendation of my father for the undercover job. He praised him as “tenacious, resourceful, and utterly trustworthy.”
“Because your father was active military and had prior success in other undercover operations,” Yablonski went on, “the decision was made to have it appear as though he’d been dishonorably discharged. The idea being that Linka would be more likely to trust a man who held a grudge against the United States. Your father agreed to everything. He went into Pluto with the mission of taking Linka down. And in a way, he did.”
I paged further, not really knowing what I was looking for. The folder was thick, mostly with reports and forms. I could spend all day reading and not get through it all.
Apparently, however, Yablonski had memorized the book. “Linka believed your father was about to tell Pluto what was going on under their noses. He had no idea your dad was an undercover agent working for the government. Linka had him killed just as he was to deliver key evidence that would have closed up the illegal operations.”
“But if the authorities knew about Linka,” I said, risking Yablonski’s wrath yet again, “how was he allowed to continue? I mean, it’s been more than twenty-five years. Couldn’t they have sent in another operative?”
“That’s where the story takes an unusual twist,” he said, “and why your father’s records could never be released.”
Gav was way ahead of me on this one. “They did send in another operative, didn’t they?” He tapped a finger against his lips and stared as though seeing the story unfold before him. “There has always been an undercover agent at Pluto since then, hasn’t there?”
Yablonski beamed at his star pupil. “Absolutely correct.” To me, he said, “Your father gave us a great gift. He managed to keep his undercover mission secret from Linka, even after his death. This left the door open for authorities to send in more agents.”
“But Linka was injured on the job,” I said.
“An accident.” Yablonski nodded. “The powers that be worried that he’d disappear so deep they wouldn’t be able to find him and keep tabs on him the way they had, but they scrambled and came up with another idea. Pluto offered Linka continued employment working from home. This kept the lines of communication open and allowed the FBI and CIA to monitor his dealings all these years.”
“Why didn’t they just stop him?”
“Sometimes,” Yablonski said, “you have more control when your subject doesn’t realize you’re the one pulling the strings. Linka was a small fish in the realm of war supplies, but he had connections to some of the deepest, biggest cells across the globe. By using Linka’s network without his knowledge, we were able to shut down terrorist pods all over the world. And we’ve been doing so for years.”
“Wow,” I said.
“Indeed. Your father was a hero.”
I turned to Gav. “I knew it.”
He put an arm around me. “I know you did.”
Facing Yablonski again, I said, “I’m just sorry my mother will never know the truth.”
The man looked alarmed. “You gave your word.”
“I know I did,” I said with a little asperity. “I’m certainly not going to go back on it.” I had a thought, though. “Can I tell her that we—Gav and I—know the truth, without actually telling her what it is? I know that will be enough for her. I’ll tell her to trust me that everything is okay now.”
“No specifics?”
“No specifics. I promise.”
“Very well. Do you have any other questions right now, before you read through?” He glanced at his watch. “I have to stay with you until you’re done. I’ve been entrusted with the responsibility of returning this file to its proper home.”
“Just one,” I said. “What role did Michael Fitch play in this saga? Linka was convinced he’d told me something, but all Fitch claimed was that Pluto was selling tainted products. Linka thought I knew much more than I did and he believed I’d learned it from Fitch.”
Yablonski sighed. “Fitch,” he said.
We waited.
“Fitch was a terrified, suspicious man who got in over his head. Back when your father worked there, Fitch began nosing around. Your dad warned him off. Apparently he was only partially successful because after your dad was killed, Linka began feeding Fitch the tainted supply story—warning him not to go to the police because then Pluto would have them killed, like they’d killed your dad.”
“So Fitch died for nothing?”
Yablonski hesitated. “Fitch wasn’t killed. We were careful never to announce his death to the media. He and his wife are in protective custody until we figure out the best way to debrief them without telling them the entire story.”
“He’s alive?” I put my hands over my face in relief. “I’m so glad. Such a poor, sad man.”
“He broke down after you visited him,” Yablonski said. “He saw your inquiries as his wake-up call—his chance to make things right for once in his life. He thought that by confronting Craig Benson, he’d be able to make his years of living in fear worth the sacrifice.”
“I feel responsible.”
“We all make choices,” he said, “and we must be willing to take responsibility for them. Fitch learned that late in life. The paradox here is that if he’d come forward with his allegations sooner, we may not have had control over Linka for as long as we had.”
Gav, Yablonski, and I spent the rest of our allotted time going through the folder. “You did this for us,” I said to the older man as we wrapped up. “You spent time learning what was in this file because you knew we wouldn’t have the opportunity to digest it all. Thank you.”
“It was the least I could do.”
When the president’s aide came in and announced it was time for us to leave, we did so with me feeling better about my dad than I ever had. “He was a true hero,” Yablonski repeated as he saw us out. “You can tell your mother that, too.”
Gav gripped my hand as we were escorted out of the West Wing. “You know,” he said, “Yablonski is right.”
“About what?” I asked.
“About making our own choices.”
I looked up at him, trying to understand where he was going with that, but he didn’t say anything more. We followed the page into the residence where the young man left us to make our own way through the Family Dining Room into the Butler’s Pantry. From there we took the elevator down to the ground floor in deference to Gav. With that cane, he wasn’t ready for stairs yet.
When we reentered the kitchen, my team turned to us expectantly.
“Let me guess,” Bucky said with an indignant head wiggle. “You can’t tell us anything.”
I held out my hands and tried to look sheepish. “Sorry.”
Cyan studied Gav for a long moment, surveying us with an odd expression. I could tell she’d noticed how close together we stood. “I think you owe us at least a little explanation.”
I felt warmth in my cheeks. “Maybe I do,” I began.
“Wait,” Gav interrupted. “Ollie?” Something in his voice was different. A little shy, a little bold. Was he trying to tell me he preferred we hold off spilling the beans about our relationship?
When I turned to him, he reached for me, clasping my hand. His gaze was warm, not at all White House appropriate. “Remember when you were hanging the shower curtain?”
My face flushed. Of course I remembered. “I do.”
He started to get down on one knee.
“No, don’t,” I said, grabbing both his arms, pulling him back up.
He straightened. “No?”
I swallowed, giddy now. “Not no. Definitely not no. I just don’t want you to hurt yourself.”
He wrapped his free arm around me and tugged close. “Always thinking about others, aren’t you?”
“What in the world is going on?” aske
d Virgil.
Cyan and Bucky knew; I could see it in their eyes. I eased out of Gav’s embrace, ran my fingers down the inside of his arm and gripped his free hand in mine. Together we faced my team. “You all remember Special Agent Leonard Gavin?”
I waited for them to nod.
“It seems that Gav and I have a little paperwork to take care of this afternoon,” I said. “I’ll be back in a bit. And, oh one more thing.” I grinned. “I’ll be taking a personal day off.”
“Another one?” Virgil grumbled. “When?”
My fingers laced through Gav’s. His eyes twinkled as I gazed up at him. I would love this man until the day I died.
“Three days from now?” I whispered.
Gav smiled down at me. “Three days.”
RECIPES
Spring Greens and Berries Salad
Goat Cheese and Mushroom Bruschetta
Garlic Chicken Pasta with White Sauce
Panna Cotta
Hearts of Romaine with Craisins and Raspberries
Savory Dinner Rolls
Tournedos of Beef with Mushroom Ragout
Roasted Baby Red Potatoes with Rosemary
Pumpkin Cheesecake
Cheese Fondue
SPRING GREENS AND BERRIES SALAD
(Makes 1 salad)
1 cup mixed spring greens
6 fresh raspberries
5 fresh blackberries
3 fresh strawberries, hulled and quartered
1⁄4 cup toasted pecans
2 tablespoons gorgonzola
2 tablespoons balsamic vinaigrette (recipe follows)
Place spring greens on a chilled salad plate and spread to make a nice bed. Scatter berries across top, followed by the toasted pecans and the gorgonzola. Drizzle balsamic vinaigrette over salad and serve.
BALSAMIC VINAIGRETTE
(Note: Vinaigrettes are typically 3 parts oil to 1 part vinegar)
1⁄4 cup high-quality balsamic vinegar
Herbs to taste (recommend 1⁄2 tablespoon dried basil, 1⁄2 teaspoon dried cilantro, and 1⁄2 teaspoon dried tarragon; can use a comparable amount of fresh herbs instead but unused vinaigrette won’t keep as long)
3⁄4 cup high-quality extra virgin olive oil
Pour balsamic vinegar into a mixing cup and add herbs. Slowly drizzle in extra virgin olive oil, whisking constantly until mixture is combined. Vinegar and oil should combine into an emulsion, but if the mixture separates simply whisk again immediately before serving.
GOAT CHEESE AND MUSHROOM BRUSCHETTA
TOMATO TOPPING
5–7 Roma tomatoes, diced
3–5 green onions (white and pale green parts only, thinly sliced 3–4 tablespoons extra virgin olive oil
Splash of balsamic vinegar
Approx. 1 tablespoon dried basil
Approx. 1 tablespoon minced garlic
Sea salt and freshly ground pepper, to taste
In a bowl, combine tomatoes and green onions. Pour on olive oil and balsamic vinegar (use enough olive oil to make it slightly soupy, and balsamic vinegar to taste). Add in basil and garlic, then sea salt and pepper, to taste. Toss to coat evenly. Cover and allow to marinate at room temperature for a couple of hours.
(Note: This mixture also works added to freshly tossed lettuce salads—the oil and vinegar works as a vinaigrette, and should be added like a salad dressing—at the table, not in advance.)
GOAT CHEESE AND MUSHROOM SPREAD
8 ounces button mushrooms, cleaned and halved (I have not tried this with other varieties)
Sea salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, plus more as needed
8 ounces goat cheese, softened
Season the mushrooms with salt and pepper and sauté in oil and butter over medium high heat until golden brown, adding more butter if pan becomes dry.
Meanwhile, cut the softened goat cheese into cubes. Combine mushrooms and goat cheese in food processor (at this point, you could add a clove of garlic, minced, and a splash of lemon juice). Process to desired consistency (I like small bits of mushrooms).
FOR THE BRUSCHETTA
1 loaf French bread, sliced approximately 1 inch thick (for this, I cut straight across, not on the bias)
Sea salt and freshly ground pepper, to taste
Extra virgin olive oil
Goat Cheese and Mushroom Spread (see above)
Tomato Topping (see above)
1⁄2 pound Parmesan cheese, coarsely grated
Preheat oven to 350°F.
Arrange bread slices on cookie sheet. Brush with olive oil and season lightly with salt and pepper. Bake in center of oven until golden brown and crisp, approximately 12 to 15 minutes.
Remove from oven. Spread with Goat Cheese and Mushroom mixture. Spoon Tomato Topping over goat cheese mixture. Sprinkle with Parmesan cheese and serve warm.
GARLIC CHICKEN PASTA WITH WHITE SAUCE
(Makes 6 servings)
1 pound penne or rigatoni pasta
1 teaspoon dried basil
1⁄2 teaspoon sea salt
1 teaspoon minced garlic
1⁄2 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts, sliced (as for stir-frying)
4 tablespoons olive oil
1 cup fresh mushrooms, brushed free of dirt and quartered
1⁄2 cup green onions (white and light green parts only), thinly sliced 6 cloves garlic, minced
1⁄2 cup freshly grated Parmesan cheese
WHITE SAUCE
8 ounces nonfat or light sour cream
1 tablespoon minced green onions (white and light green parts only)
1 tablespoon minced onion
1⁄2 teaspoon freshly ground black pepper
1 tablespoon finely snipped fresh parsley
1⁄2 tablespoon garlic powder
Dash cayenne pepper sauce, or to taste
2–3 tablespoons fat-free milk
In a medium bowl, prepare sauce by whisking together sour cream, green onions, onion, black pepper, parsley, garlic powder, and hot-pepper sauce. Thin mixture with milk. Refrigerate until ready to use.
Cook pasta according to instructions on package.
While pasta is cooking, combine basil, salt, red pepper, and black pepper. Add chicken. Toss to coat evenly.
Heat oil in a 10-inch skillet. Add garlic and sauté for 2 minutes, or until golden brown. Add chicken. Sauté for 5 minutes. Add mushrooms and green onions. Sauté for 4 to 5 minutes or until everything is cooked through. Add sauce and cook for 2 minutes or until heated through.
Drain pasta. Toss with chicken mixture.
Serve with Parmesan cheese and breadsticks, garlic bread, or fresh Italian bread with dipping oil.
PANNA COTTA
Makes 8 servings
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half-and-half
1⁄3 cup sugar
1 teaspoon vanilla extract
Berries, for garnish
Caramel sauce, butterscotch sauce, or chocolate sauce, for serving (optional)
In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin over low heat until gelatin is dissolved and remove pan from heat. (It’s best to do this shortly before cream mixture is ready so gelatin is still dissolved when needed.)
In a large saucepan, bring cream, half-and-half, and sugar to a boil over moderately high heat, stirring. (This should be a full boil, not a simmer, but be careful that it doesn’t boil over.) Remove pan from heat and stir in gelatin mixture. Add vanilla. Divide cream mixture among 8 five-ounce ramekins and cool to room temperature.
Chill ramekins, covered, at least four hours or overnight.
To serve, dip ramekins, one at a time, into a bowl of hot water for a
few seconds. Run a thin knife around the edge of each ramekin and invert ramekin onto center of a small plate to remove panna cotta. Garnish with raspberries, sliced strawberries, or other fruit, and serve with caramel, butterscotch, or chocolate sauce, if desired.
HEARTS OF ROMAINE AND CRAISINS SALAD
(Makes 1 salad)
1 cup Romaine hearts (full leaf can be used, but the hearts provide a crisper salad)
6 fresh raspberries (golden if in season)
1 tablespoon craisins
1⁄4 cup toasted walnuts
2 tablespoons raspberry vinaigrette
Place greens on a chilled salad plate and spread to make a nice bed. Scatter berries across top, followed by the toasted walnuts. Drizzle raspberry vinaigrette over salad and serve.
SAVORY DINNER ROLLS
2 Loaves 4 Loaves 8 Loaves
In a bowl, combine:
Let stand approximately 20 minutes. Mixture should be frothy (if not, then it’s possible the yeast is no longer viable). Whisk until blended.
To yeast mixture, add:
Dried spices to taste (recommended combinations include dill and tarragon or basil, chervil, and cilantro)
Stir, then add in: