"Would you like a muffin?" Angelica said, proffering the plate.
Kimberly shook her head.
"For now, she can only drink room temperature liquids," Hamilton explained.
"An -oy, am I -ungry," she said, laughing.
"I have some good news for you, too, Ms. Miles."
"For me?" Tricia said.
He shook his head, then turned to look at Angelica. "I read your manuscript yesterday. It's well done. There's a market out there for time-stressed working women who want to feed their families healthy foods. I think I could sell it--at least, I'd like to try."
"Well, of course you would," Angelica said, her smile as wide as Tricia had ever seen it, and she gave her sister an "I told you so" glance.
"We'll need to talk more about it, and you'll need to do some rewriting before I can start rounding it to publishers. But it doesn't have to happen today. I'll give you a call early next week."
"You have my number," Angelica said brightly.
"I've got a question," Russ said, directing his gaze to Kimberly. "The night you were attacked, you said the word 'stone' to Tricia. Did Steve Fenton tell you that was the name of the author of the Jess and Addie books, or were you talking about the desecrated statue?"
"Boph," she said. "He hur- me--hittin- me. Saying I wou- pay for wha- happen to Fayfe Thone."
"The thing is," Hamilton said, "Kimberly didn't have a clue who Fenton was talking about."
"I'm so sorry he put you through that," Fiona said.
"I sorry my aun- -tole you wok. Fo- a lon- time, I din know."
"Everyone thought you were dead," Hamilton added.
"That doesn't make it right, but I do understand," Fiona said.
Ginny brought over a tray of Haven't Got a Clue paper coffee cups, the carafe, sugar, and cream, setting it all down on the nook's table. She picked up a cup, raising it into the air. "Why don't we all cheer up?" she suggested. "We've got a lot to celebrate this morning."
"I sure do," Angelica said.
The door opened yet again, this time admitting Frannie Armstrong. "Come on, boss, we've got a store to open," she said, her smile so wide it showed off most of her teeth.
"Boss?" Tricia asked, in awe.
Frannie entered the store, closing the door behind her.
"In a minute," Angelica told Frannie. She picked up the carafe, poured coffee into all the cups. "Bob and I had a long discussion last night after we left the hospital." She shook her head. "Sometimes I don't know what I see in that man."
Amen, Tricia felt like echoing; instead, she bit her tongue.
"When I found out what he was actually paying Frannie, I knew I could do better, and even give her benefits. I called her last night the minute I got home. Woke her from a sound sleep, too."
"But that was one call I was glad to take," Frannie said.
"What about the Chamber?" Russ asked. "Who'll be manning the reception desk?"
"I offered to give Bob two weeks' notice, but he seemed in rather a big hurry to get rid of me. So much for a decade of dedicated service." Frannie shrugged. "I start today at the Cookery." She glanced at her watch. "We're supposed to open in twelve minutes, Angelica. Don't you think we ought to be going?"
Before Angelica could answer, the door opened once again. "It worked, Tricia, it worked!" Bob called, his voice jubilant. Then he caught sight of his former employee standing in the middle of the crowd, and his face fell. "What's going on?"
"Just a gathering of friends," Angelica answered. "And what worked?"
Bob tore his gaze from Frannie, focusing his attention on Tricia. "Wow, you look terrible."
"Thanks, Bob."
"I just stopped by to tell you your suggestion about introducing swans to the geese worked. When I couldn't come up with a live swan, I bought four or five decoys. Yesterday afternoon I installed them around the pond in the park. I haven't seen a goose since. I've called the Stoneham Golf Course and the Board of Selectmen. They're going to install swan decoys at every place the geese gather. That ought to fix them. And it's a happy ending for everybody."
Except that the geese would just move to other wetlands. Oh, well. That wasn't Stoneham's problem.
Ginny raised her cup once again. "We've all got something to celebrate this morning. I want to propose a toast." She turned and faced her boss. "To Tricia."
"Me? What for?"
"For solving a murder," Ginny said.
Fiona raised her cup, gazing fondly at Nikki. "For reuniting a mother and daughter."
Angelica handed her new employee a cup. "For helping me get a new job," Frannie said.
"And me a new employee," Angelica said. "Not to mention my new literary agent."
"For giving me an exclusive," Russ said.
"For not firing me," Mr. Everett said.
"For brin-ee Ar-ie to me," Kimberly said.
"And making me realize how much I cared for Kimberly," Hamilton confirmed.
"For telling us how to get rid of the geese," Bob said.
Tricia took in the smiling faces of all her friends, a lump rising in her throat. "Oh, well," she stammered. "If that's all, then." She raised her own cup. "I'll drink to that."
a n g e l i c a' s r e c i p e s
Shrimp Scampi
11
/2 to 2 pounds large shrimp (about 16 to 24),
peeled and deveined
1
/3 cup clarified butter or olive oil
2 cloves minced garlic (I often toss in more) 6 green onions, thinly sliced
1
/3 cup dry white wine or vermouth
2 tablespoons lemon juice, fresh if possible
3 tablespoons chopped fresh parsley
salt and pepper, to taste
Rinse shrimp and set aside. (If they're frozen, defrost them first.) Heat butter or oil in a large skillet over medium heat. Add garlic; cook 1 or 2 minutes or until softened; do not brown. Add shrimp, green onions, wine, and lemon juice. Cook until shrimp are pink, about 1 to 2 minutes on each side. Sprinkle with parsley and salt and pepper.
Serve over linguini or your favorite pasta.
Serves 4.
Tlalpeno-Style Soup
6/2 cups chicken stock /2 chipotle chili, seeded
4 skinless, boneless chicken breasts 1 medium avocado (slightly underripe for easier
handling)
6 scallions, finely chopped
14-ounce can chickpeas (garbanzo beans), drained
1 cup cooked rice
salt and fresh-ground black pepper
1 cup grated cheddar cheese
1 tablespoon chopped fresh cilantro (optional)
Pour chicken stock in a large saucepan, and add the chili. Bring to a boil. Add the whole chicken breasts, then lower the heat and simmer for about 12 minutes or until the chicken is cooked. Remove the chicken from the pan and let it cool a little.
Shred the chicken into small pieces and set it aside.
Cut avocado in half, remove the skin and pit, then chop into 1/2-inch pieces. Add it to the stock, with the scallions and chickpeas. Return the shredded chicken to the pan, add rice, and heat through. Add salt and pepper to taste.
Ladle into bowls, sprinkle with grated cheese. If desired, top with cilantro. Serve immediately.
Serves 6.
Pastry Chicken Cordon Bleu
2 sheets frozen puff pastry
4 boneless chicken breasts
2 tablespoons butter
salt and pepper (optional)
8 slices Swiss cheese
4 slices deli ham (I like mine sliced medium to thick)
Thaw pastry at room temperature for 30-40 minutes. Season chicken with salt and pepper if desired. In a medium skillet over medium-high heat, heat butter; add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate at least 15 minutes.
Unfold pastry and place it on a lightly floured board; roll it out until it is 1 inch wider and longer. Cut pastry in half and layer 1 slice each of
cheese, chicken, and ham, and second slice of cheese. Fold over top half and press the sides closed with your fingers. Repeat the process, making a total of 4 pieces. Bake on an ungreased cookie sheet.
Bake in 400deg oven 20 minutes, until pastry is puffed and golden.
Serves 4.
Stuffed Baked Potatoes
3 large baking potatoes (1 pound each)
11
/2 teaspoons vegetable oil (optional)
/2 cup sliced green onions
/2 cup butter, divided
/2 cup half-and-half
/2 cup sour cream
/2 teaspoon salt
/2 teaspoon black pepper
1 cup shredded cheddar cheese
Paprika
Rub potatoes with oil if desired; pierce with a fork. Bake at 400deg for 1 hour and 20 minutes, or until tender. Let stand until cool enough to handle.
Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl and mash it. In a small skillet, saute onions in 1/4 cup butter until tender. Stir into potato pulp along with half-and-half, sour cream, salt, and pepper. Fold in cheese.
Spoon mixture into potato shells. Place on a baking sheet. Melt remaining butter; drizzle it over the potatoes. Sprinkle with paprika. Bake uncovered at 350deg for 20-30 minutes, or until heated through.
Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
Feel free to add other toppings, such as chopped chives, chopped mushrooms, or crumbled bacon to the mix.
Makes 6 servings.
Peanut Butter Blondies
2 cups all-purpose flour
11
/2 teaspoons baking powder
1
/2 teaspoon salt
2
/3 cup butter
2 cups firmly packed brown sugar 2 large eggs, beaten slightly
10 ounces peanut butter morsels 1 cup chopped peanuts (optional)
Combine flour, baking powder, and salt in a bowl and set aside.
Melt butter in a large saucepan over medium-low heat. Add brown sugar and eggs, stir well. Gradually add to flour mixture. Add morsels and nuts, stirring well. (Batter will be stiff.) Spread batter in a lightly greased 13" x 9" x 2" pan. Bake at 350deg for 30 minutes. Cool completely in the pan on a wire rack. Cut into squares.
Makes approximately 30 brownies.
Sausage-Swiss Cheese Muffins
1
/ 4 pound mild or spicy ground pork sausage
2 cups all-purpose flour
2 teaspoons baking powder
3
/4 cup shredded Swiss cheese 1
/ 4 teaspoon ground sage
1
/ 4 teaspoon dried thyme
/2 teaspoon salt
/2 cup milk
1
/ 4 cup vegetable oil 1 egg, lightly beaten
Preheat oven to 375deg.
Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well. Combine sausage, flour, and next 5 ingredients in a bowl; make a well in the center of the mixture.
Combine milk, oil, and egg; add to dry ingredients, stirring until moistened. Spoon batter into greased (or paper cuplined) muffin pans, filling 2 /3 f
ull. Bake for 20-22 minutes or until golden. Serve warm. Store leftovers in the refrigerator.
Makes 1 dozen.
nikki's recipes
Easy-to-Make
White-Chocolate Ganache
1 1/2 cups heavy cream
8 ounces white chocolate chips
In a saucepan heat the cream and bring it to a boil. Remove from the heat. Place white chocolate chips in a large bowl and pour hot cream into the bowl. Let sit for 1 minute or so, then whisk until smooth. Transfer to the refrigerator to cool, stirring occasionally.
When mixture is cold and thickened, beat with an electric mixer into soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. Do not overwhisk, or mixture will become grainy.
For flavored ganache, use 1 ounce less of cream (or 2 tablespoons) and add 11/2 ounces (3 tablespoons) of rum or your favorite liqueur. Or add 1/4 teaspoon vanilla extract, or other flavoring.
Ganache can stay at room temperature for 2 days, as long as it's kept in a cool place.
Makes about 1 cup.
Buttermilk Sugar Cookies
1 1/2 cups sugar
1 cup vegetable shortening
2 eggs
1 teaspoon vanilla
4 1/2 cups flour
/2 teaspoon baking soda
3 heaping teaspoons baking powder 1 cup buttermilk (or commercial eggnog)
In a large bowl, cream together sugar and shortening until fluffy. Add eggs and vanilla. In a separate bowl, mix flour, soda, and baking powder. Alternate adding buttermilk and dry ingredients to the creamed mixture.
Refrigerate overnight.
Divide dough into 4 equal pieces. Roll out a portion on floured surface to 1/4 inch thickness. (To keep dough from getting tough, use confectioner's sugar instead of flour.) Cut out with your favorite cookie cutters. Place on lightly greased or nonstick cookie sheets or parchment paper-covered baking trays.
Bake at 350deg for 8-10 minutes, until they just start to brown.
Cool in pans for about 5 minutes; transfer to cooling/wire racks, and cool completely before decorating.
Makes (approximately) 4 dozen.
frosting
1
/2 cup confectioner's sugar
11
/2 tablespoons water
3 to 4 drops food coloring (or more as needed) Colored sprinkles (optional)
In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Use separate bowls for additional colors. Frost cookies. Add sprinkles before icing dries.
Red Velvet Cake
1
/2 cup shortening
11
/2 cups sugar
2 eggs
2 tablespoons cocoa
11
/2 ounces (or 3 tablespoons) red food coloring
1 teaspoon salt
21
/2 cups flour
11
/2 teaspoons vanilla
1 cup buttermilk
1 teaspoon baking soda 1 tablespoon vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour, and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour the mixture over batter. Mix well.
Bake in 3 prepared 8-inch pans or 2 9-inch pans for 30 minutes at 350deg, or until toothpick tester comes out clean.
12 servings
frosting
1 package (8 ounces) cream cheese, softened
11
/2 cups butter, softened
33
/4 cups confectioners' sugar
3 teaspoons vanilla extract
In a large mixing bowl, combine ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
Frosts one cake.
blood glaze
You can color your cream cheese frosting with red food coloring, or make your own "stage" blood.
Bookmarked For Death (Berkley Prime Crime Mysteries) Page 27