Aunt Vera nodded. “Tina will take care of that. She’s not heartless. There are funds to cover it.”
Bailey cleared her throat. “Now is it my turn?”
Aunt Vera opened both palms, ceding the floor.
“I was at Latte Luck Café with my mother, and D’Ann Davis joined us for coffee.”
“Name dropper,” I joked.
Bailey giggled and fluffed her hair. “Yes, I was dining with a star.”
I swatted her. “Get over yourself.”
“Okay.” She dropped the façade. “Anyway, get this! D’Ann got a whopping big part in the next frat-boy comedy. She’s going to be the hot, sexy housemother! She’s so excited. She hasn’t done a comedy in years. Plus, Ava sold D’Ann’s vacation home at ten percent over asking price. Ava is doing a happy dance, and so is D’Ann. That will get her out of her financial hole.”
“Bailey, sweetheart!” Lola, pretty in peach, hurried into the shop, her arm extended. She was holding a bejeweled blue cell phone. “You left this at the coffee shop. I know how you hate to be without it.”
“That’s not mine.” Bailey flourished her cell phone. “This is.”
Lola blushed and glanced at the phone. “Then whose is this?”
“D’Ann’s?”
“No, hers is red.”
“Could it be a burner phone?” Bailey winked at me, knowing the whole town was abuzz that a burner phone was what nailed Ronald, the irony of the word burner not lost on anyone because of the fire. Bailey’s phone jangled. She answered. “Mi amor.” She turned her back on us, for more privacy. “You did what? Without me?”
Lola and I sidled around to face her. I raised my eyebrows to signal: What was up?
Bailey flapped a hand. “No, no. I—” She listened. “Sí, sí, but—”
“What?” Lola demanded.
“No, I did not say that, Tito,” she said. “No, you listen—” She flinched and held the telephone at arm’s length. “What the—” She gaped at me, tears moistening her eyes. “He hung up on me.”
Lola slung an arm around her daughter. “Sweetie, can I help?”
Bailey wriggled free. “I doubt it. See, there was a glitch.”
“With the wedding venue,” I offered.
She bobbed her head. “Tito is there negotiating with them. He asked if I was sure this is what I want, a wedding at a vineyard. I told him yes. He said, bueno, because he is going to seal the deal for two years from now.”
“Two years?” I said. “I thought you had it set for September.”
Lola muttered, “Why, that no-good—”
“Mom! Stop! It’s not his fault. It’s the vineyard’s fault. It double-booked.”
“You want to get married this year, don’t you?” I said.
“Yes!”
“Are you willing to give up having the ceremony at CC Vineyard?”
“Yes!”
Lola melted, raw maternal emotions flushing her face, and petted Bailey’s arm. “Then call Tito back and tell him to stop what he’s doing. You and your partner make decisions together, not unilaterally. Remember that. Now, I must go return this phone to . . . whoever lost it. Heavens!”
As she exited, I thought of David. Our wedding. Our vow to always be honest and to lean on each other in times of trouble. He broke the vow and crushed my heart. May he rest in peace.
I hugged Bailey and said, “Your mother is right. Tell Tito what you need. Don’t be bullied. You are the boss of you, and together you and he are a great team.” I kissed her cheek. “FYI, I might know another vineyard owner who can accommodate you.”
“I love you!” She fetched her purse and flew out of the shop.
At the same time, Rhett strolled in, looking as handsome as ever in a dark pinstriped suit and soft pink shirt. The pink was a nice touch. He bounced a set of car keys in his hand. “Ready?”
I nodded. Today I was officially moving into phase two of my life with the new love of my life, and soon . . . I would refind my smile.
Recipes
From Jenna:
I like to use this sauce on chicken or steak. Use four to six pieces of chicken or steak. My dad taught me to always baste after the first searing of the meat. Otherwise the sauce chars too quickly. On the other hand, it works really well as a marinade for flank steak.
Balsamic Barbecue Sauce
(yield 1½ cups)
1 cup balsamic vinegar
¾ cup ketchup
⅓ cup firmly packed brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Combine all the ingredients in a small saucepan and stir until the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by one-third, 15 to 20 minutes.
From Katie:
These aren’t really muffins. They’re biscuits stuffed with goodness, but because they’re baked in muffin pans, and that kind of cooking is all the rage, I decided to call them muffins. They are hearty enough for a meal. Enjoy! By the way, you can go the simple route and use Pillsbury refrigerated biscuits in the can, or you can make the biscuits from scratch. I’m providing a gluten-free recipe, but for those who can eat regular flour, swap out the glutenfree flour with regular flour and omit the xanthan gum.
Barbecue Muffins
(makes 10 muffins)
Ingredients for the muffins:
2½ cups gluten-free flour
1½ tablespoons baking powder
½ teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon coarse sea salt
6 tablespoons cold butter, cut into small cubes
¾ cup milk
1 tablespoon cider vinegar
Ingredients for the filling:
1 pound ground beef
½ cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
½ teaspoon chili powder
1 cup (4 ounces) cheddar cheese, shredded
First make the muffin dough. (Or use Pillsbury refrigerated dough; see below).
In a pastry blender, mix the gluten-free flour, baking powder, xanthan gum, baking soda, and sea salt. Add the butter and pulse until the mixture looks the size of peas. Now add the milk and cider vinegar. The mixture will quickly form a dough.
Remove the dough and divide into 10 equal portions. Set out a piece of parchment paper and, using a rolling pin, flatten each dough portion into a 5-inch circle. Note: I like to fold the parchment over the dough so it won’t stick to the rolling pin. [If you are using Pillsbury refrigerated biscuits, pull them apart into 10 portions.]
Press each portion into a greased muffin cup, pressing down on the bottom and up the sides to form a “cup.” Set aside.
Preheat the oven to 375°F.
Now make the filling. In a skillet, cook the ground beef over medium heat until it is no longer pink, stirring it and breaking it up into little chunks as it cooks. When done, drain and pat with paper towels to remove the excess fat.
In a small bowl, combine the ketchup, brown sugar, cider vinegar, and chili powder. Add the mixture to the cooked beef and mix well.
Using a ¼-cup measuring cup, divide the meat mixture among the dough-lined muffin cups. Sprinkle with 1 to 2 tablespoons shredded cheese.
Bake for 15 to 18 minutes, or until the dough is golden brown and the cheese lightly browned.
From Katie, a postscript:
By the way, I made a major mistake when I first created the biscuit portion of this recipe. I incorrectly made the milk mixture 1¾ cups. Oops! Well, guess what? The mixture started to really rise, and since I don’t like to throw
things away, I spooned the dough into popover cups just to see how they would turn out, filling the cups halfway. Ta-da! Perfect “popover” biscuits! I baked them at 400°F for 15 minutes. They came out incredibly flaky. Yield: 6 to 10 biscuits.
From Katie:
There’s nothing heartier than a good chili. On a cool, foggy day in Crystal Cove, it’s one of my all-time favorite meals. Make sure you cook it long and slow. The strong coffee adds a real kick to it. The toppings make it even more scrumptious. Personally I like to add all three of them. The cheddar should be really sharp!
Beef and Pinto Beans Chili
(serves 6 to 8)
2 to 4 tablespoons canola oil, plus more as needed
2 pounds boneless beef chuck, cut into small cubes (about ½ inch)
2 cups chopped sweet yellow onions
8 garlic cloves, chopped
⅓ cup chili powder, plus more if desired (see below)
1 teaspoon white pepper or cracked black pepper (12 strong grinds)
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can chopped plum tomatoes (do not pour off liquid)
1¾ cups beef broth
⅓ cup brewed espresso or strong coffee
4 to 5 cups pinto beans (homemade recipe, see below) or 2 15-ounce cans, drained
For topping, as desired:
Shredded cheddar cheese
Sour cream
Diced avocado
In a large pot, heat ½ tablespoon canola oil over medium-high heat. Pat the beef dry. Brown in batches, about 4 minutes each, adding more oil as needed. Transfer to a plate.
Pour off the beef juice.
Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, 5 to 6 minutes.
Add ⅓ cup chili powder and the pepper, oregano, and tomato paste. Stir and cook for 30 seconds.
Return the meat to the pot, and stir in the tomatoes with their liquid, plus the broth, espresso, and pinto beans.
Bring to a boil, then reduce the heat and simmer, covered, until the beef is tender, 1½ to 2 hours.
Divide among bowls. Top with cheese, sour cream, and avocado, as desired.
If you want to spice up the chili, add another 1 to 2 tablespoons of chili powder right before serving!
From Katie:
Let me share a wonderful trick on how to cook pinto beans!
First, slow soak: Add the beans to a saucepan and water, at a ratio of 2 or 3 cups water per 1 cup dried beans. Place the lid on the saucepan and soak a minimum of 8 hours. You can put this in the refrigerator overnight. So plan ahead!
Drain! Never cook beans in the water they have soaked in. Always drain and use fresh water for cooking. Also, never add seasonings or salt to the cooking beans. Why not? Because this can change the cooking time and can toughen the beans. I found this out on the Internet. Who knew?
Now, get ready to cook the pinto beans. Add water at a ratio of 3 cups liquid to 1 cup dried (but presoaked) beans. So for a pound of beans, about 6 cups of water. Place the beans in the pot, then pour the water over them. The liquid should cover the beans by 1 to 2 inches.
Bring the beans to a boil. Reduce to a simmer and cook for 1½ to 2½ hours. Mine take 2½ hours! The beans are ready when they can be mashed easily. I remove a spoonful and test by pressing with a fork. Another thing I learned from the Internet: cooking time may vary depending on the size and age of the beans, the humidity and, well, other what ifs! It’s nature, I guess.
Remove from the stove. Drain! They are ready to be used, or they may be stored in an airtight container for 2 to 5 days.
If you’re using canned beans, remember to drain them in a colander. Rinse the beans under cold water to remove the liquid.
Use in the recipe as directed. Enjoy!
From Jenna:
This is so simple, even I can do it. I love corn any time of the year, but in the summer, when it’s fresh from the field, it’s incredible!
Barbecued Corn on the Grill
(serves 4)
4 ears of corn, still in their husks
Butter
Heat a barbecue grill to medium. Note: if you are cooking these with something like ribs where you are keeping the flame low, make sure you cook the corn longer—like 5 to 10 minutes longer! I like crisp corn, but I do like it better when it’s cooked through.
Meanwhile pull the husks of the corn to the base of the ear. Be careful not to pull them off! Remove the silk from each ear of corn—there’s not much, surprisingly. Put the husks back and place the ears in a large pot of cold water with 1 tablespoon of salt. Soak for 10 minutes.
Remove the corn from the water and shake off the excess.
Place the ears of corn in their husks on the grill. Close the cover and grill for 15 to 20 minutes, turning about every 5 minutes, or until the kernels are tender. You can pierce with a knife or fork to test. Remove the husks. Serve hot with butter.
From Jenna:
You know I like easy recipes. I also like fresh, fresh, fresh. This crisp salad goes with anything: steaks, burgers, or a sandwich. And it’s terrific by itself. Just don’t be afraid to cut the corn off the cob. I was the first time. Big knife, slippery corn. It was a cinch. What a silly goose to be afraid.
Corn Tomato Salad
(serves 2 as a side dish, and 1 as an entrée)
2 fresh tomatoes, sliced
1 ear of corn, cooked, kernels sliced off
1 celery stalk, diced
½ teaspoon white or black pepper
1 teaspoon salt
1 teaspoon fresh lemon juice
Mix the tomatoes, corn, and celery in a large bowl and add the pepper, salt, and lemon juice.
This may also be served as a salsa!
From Katie:
Hiya, cowboy cookie lovers! Yup, these have a lot of ingredients, so I know that makes Jenna really nervous, but for the daring bakers out there who take risks like I do, it’s easy. Think: dry vs. wet. Put all the dry ingredients together first. See them in the list? They are at the top. Set them aside. Now focus on the wet items. At the end, you add the last three items that give the cookies their “grit”: oats, Chex-type cereal, and chocolate chips. It’s a snap! And for all you cookie lovers who don’t need to eat gluten-free, just switch out the gluten-free flour for regular flour and omit the xanthan gum. Yup, it’s that easy, pardner. Little side note: prepare the cooked oatmeal ahead of time. It takes 30 minutes.
Gluten-Free Cowboy Cookies
(makes 36 to 48 cookies)
2¼ cups gluten-free flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 cup plus 2 tablespoons shortening (see below)
1¼ cups firmly packed light brown sugar
1 cup granulated sugar
6 tablespoons peanut butter
3 large eggs
1 teaspoon vanilla extract
1 cup cooked steel-cut oats, cooked ahead of time (see below)
1 cup gluten-free Rice Chex–type cereal
1 cup semisweet chocolate chips
Preheat the oven to 350°F.
In a medium bowl, whisk the flour, baking soda, baking powder, xanthan gum, and salt. Set aside.
Using an electric mixer, in a large bowl, beat the shortening until creamy.
[Here’s a tip for measuring the shortening, which can be difficult to measure because it’s so sticky. In a 2-cup measuring cup, measure 1 cup of water. Add shortening until the water measures 2 cups. That means you have 1 cup of shortening. Pour off the water. Now add the extra 2 tablespoons of shortening.]
Gradually add in the brown and granulated sugars and beat wel
l.
Add the peanut butter, eggs, and vanilla, and mix until all is combined.
Add the flour mixture, cooked oats, and cereal. Mix until blended. Add the chocolate chips. Stir well. The mixture will “puff” or aerate.
Drop the dough in portions approximately 2 inches apart on a parchment-lined baking sheet, using a 2-inch cookie scoop. [If you don’t have a cookie scoop, an ice cream scoop will do. Note: I only got 6 to 8 cookies on a sheet because they spread so much. They are definitely “cowboy-sized” cookies!]
Bake for 11 to 12 minutes. The cookies should be nice and brown so they can get crisp. Cool on the baking sheets for 5 minutes.
Transfer to wire racks; cool completely. Store in airtight containers.
TO COOK THE OATS
In a 6- to 8-quart saucepan, bring 4 cups of water to a boil. Add 1 cup uncooked steel-cut oats. Bring to a boil again, then return to a simmer and cook for 30 minutes. Stir occasionally. Remove the saucepan from the heat and let the oatmeal cool completely.
From Jenna:
I will always remember my mother’s meat loaf. She served it every Friday without fail. I’m not sure if it was because it was so easy and she had a busy Friday or if she knew it was one of my father’s favorite meals. The apples give it a nice texture and flavor. Whenever I have it, it brings back warm memories. How I miss her!
Jenna’s Mom’s Turkey Meat Loaf
(serves 6)
½ green apple, pared and sliced (about ½ cup)
½ cup chopped yellow onion (about ¼ large onion)
¼ cup Parmesan cheese, grated
1 egg
2 pounds ground turkey
1 tablespoon bouquet garni (I use Penzey’s)
Preheat the oven to 300°F.
Dump all the ingredients into a bowl. If you don’t have bouquet garni, make a mixture of equal parts thyme, rosemary, and basil.
Grilling the Subject Page 27