“No. He found them, though—all packed up in a carry-on bag in the trunk of Jennifer’s car.”
“What a liar!” Pat exclaimed. “She was going to run, wasn’t she?”
“Running makes more sense if she killed Charlie. She couldn’t just make that go away, could she?”
“Sad, but true. Unfortunately, Charlie was doomed once he bumped into Adam. Adam had already been out on the trail looking for Jennifer’s missing earring with that backpack and the metal detector. She thought she lost it on the trail Friday night walking from her car to Dave’s house before she trashed the place. She sent Adam to search for it early Sunday morning.”
“Jennifer must have nearly passed out when you showed her the earring and that photo of her wearing it Friday night.” Jack shook his head at that comment as if he couldn’t believe what he’d seen.
“She turned a lighter shade of white than that wig Adam wore as part of his wolfman disguise. Adam put that on when Jennifer sent him back out to the trail to stop us. I don’t believe it mattered to her if he injured us in the process or not, but Adam assured me he missed us on purpose.”
“I take it that wolfman getup was more of their attempt to sell the idea that a mad Mozart was on the loose,” Pat commented.
“Yes. Adam hoped we’d see him and report we’d been attacked by some crazy guy with white hair under his hoodie and wearing a Wolf Gang t-shirt. We didn’t get a good enough look at him, but Charlie did. Poor Charlie had two problems. One that he wasn’t all there, and two, that he’d met Adam before. Jennifer panicked again, convinced that Charlie would eventually tell the police about Adam and lead them back to her. Adam swears he told her she didn’t have to worry about it, that he’d disguised his face and voice, and added padding to his body so that Charlie couldn’t recognize him. She didn't believe Adam after he assured her he’d spoken to Charlie with the police standing right there and the guy hadn’t identified him.”
“So, what happened?”
“Adam’s holding onto that card while he plays ‘let’s make a deal.’ We have Jennifer’s car which she must have used to move Charlie to Crystal Cove. She paid to have it cleaned the day after we found Charlie’s body. There’s still a good chance we’ll get something that puts Charlie in her car and pins his murder on Jennifer even without Adam’s testimony. As a teaser, Adam told us she was looking for Charlie to ‘pay him off’ so he’d keep his mouth shut. I’m betting that Adam’s hesitation about spilling the beans before he gets a deal is that he helped Jennifer figure out where to find Charlie. Accessory to murder may be in the cards for Adam Middlemarch.”
“What a tragic set of circumstances converged on that Friday night!” I declared sadly.
“You could blame it on the full moon except that Jennifer’s dirty work began long before that and continued after that night when she tracked Charlie down and killed him. Adam’s betrayal, too,” Pat added.
“Some of those circumstances were set in motion long ago, weren’t they?” Jack asked.
“That’s so true. Meg’s hunch that their re-entry into Dave’s life led to his death was partly correct since his generosity toward Maggie helped push Jennifer over the edge. Dave’s compulsive pursuit of women pulled Emily and Connie into situations in which they should never have become involved. Connie’s inability to let go of the past set her up to make the worst mistake of her life. Emily’s going to have to deal with that mistake, too.”
“At least we’ll be able to celebrate Dave’s life without the murder of the maestro hovering around us as a mystery still to be solved. That’s something, isn’t it?” Pat asked, trying to brighten the sadness that had settled on us.
“True, except that we still have to face Max before then. He wants ‘to be filled in completely before he stands up for his friend and reports to the Marvelous Marley World family that justice has been served.’”
“We?” Jack asked.
“Oh, yes, Sir Jack of Crystal Cove. I’m counting on you.” I tried not to take it as a bad omen when Miles bellowed from where he sat peering at us through the screen door.
“It’s okay, Miles. I was only teasing. I won’t let St. Joan face that dragon alone.”
As I explained our silliness about knights and saints to Pat, Jack went inside. In less than a minute, music engulfed us. Swept up in A Little Night Music, we listened to that song from Dave’s Mozart Meets Jazz album Pat brought us as a gift. We fell silent. What more could we say about the maestro and his music? Where words fail, music speaks.
THE END
Thanks for reading Murder of the Maestro Georgie Shaw Cozy Mystery #6. Please, please, please take a minute and leave me a review on Amazon and Goodreads. I’d love to get your feedback! Your reviews matter so much to readers and to me. Thank you!
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What’s up next for Georgie and Jack?
In A Tango Before Dying Georgie Shaw Cozy Mystery #7, murder and mayhem come waltzing into Georgie and Jack’s life.
Georgie’s Executive Assistant, Carol Ripley, is understandably upset when she learns that her godmother and namesake, Madame Carol Chantel, is dead she’s understandably upset. Her death comes as a surprise since the beloved dance teacher and well-known Ballroom Dance Champion was in excellent health. It’s even more shocking when the Santa Barbara police report her death as suspicious, and an autopsy reveals someone murdered Madame Chantel.
In the immortal words of Voltaire, “Let us read, and let us dance; these two amusements will never do any harm to the world.” Reading maybe, but not dance, apparently. Dressed as she was when the police found her body, a tango before dying was Madame Chantel’s final act.
Carol implores Georgie Shaw and Detective Jack Wheeler to find out who killed her godmother. Was it a jealous romantic partner, a rival in the competitive world of Ballroom Dancing, an overly friendly neighbor, a dispute with a local businesswoman, or someone else who murdered Madame Chantel? Look for your copy later in 2018.
RECIPES
Chicken Marsala
Serves 4
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced cremini mushrooms
3 ounces shitake mushrooms
1/2 cup Marsala wine
Directions
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Georgie’s Tips
It’s hard to find a simpler dish that’s as delicious as this one. It sounds a little exotic and is fancy enough to serve guests. Because it’s so easy and tasty, you won’t want to wait until you have company to fix it.
Serve this dish with some crusty bread and a starchy side dish that will let you enjoy every bit of the sauce that makes this chicken so scrumptious. Fresh linguini as I do in the maestro’s story. Delicious when tossed in olive oil and fresh garlic. Or creamy mashed potatoes, like those made with the recipe that follows. A simple risotto, noodles or another pasta will work, too.
Add a side salad or a brightly colored vegeta
ble, like fresh green beans, carrots, or broccoli and you have all your basic food groups covered…except for chocolate, of course! Check out the brownie recipe to finish out this wonderful meal.
Creamy Mashed Potatoes
6 Servings
Ingredients
2 Pounds Idaho potatoes
3 Tablespoons salted butter
4 Ounces cream cheese
1 Cup whole milk
Salt & pepper to taste
Directions
1. Peel potatoes and rinse them. Cut into even sized pieces and place into a large pot. Cover with water and add a dash of salt. Bring to boil, then reduce to simmer. Cook until fork tender, about 20 minutes. Drain completely and place potatoes back into the hot pot.
2. Mash potatoes with butter, cream cheese, milk, salt and pepper until desired consistency has been reached. Delicious served warm with butter or gravy.
Georgie’s Tips
These are a perfect accompaniment to Marsala Chicken. You can place the chicken right on top the mashed potatoes letting the sauce serve as the gravy. Or, place the chicken off to one side and drizzle with the Marsala sauce.
Want to turn these into garlic mashed potatoes? Crush two or three cloves of garlic and along with the other ingredients.
Chocolate Mascarpone Brownies
16 brownies
Ingredients
Brownies
1 cup unsalted butter
3 ounces semi-sweet chocolate, chopped
1 cup granulated white sugar
1/2 cup unsweetened cocoa powder
1/2 cup mascarpone cheese, at room temperature
3 large, at room temperature eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
Ganache
6 ounces semi-sweet chocolate, finely chopped
6 Tablespoons whipping cream
3 Tablespoons unsalted butter
Directions
1. Preheat oven to 325°F. Butter an 8-inch square pan.
2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave, just until melted- don't let it cook and bubble. Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted and butter is well incorporated. Sift in sugar and cocoa powder.
3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.
4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.
5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.
6. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm and spread to cover evenly.
7. Let ganache firm up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
White Bean Soup
4-6 servings
Ingredients
1/2 cup dry white wine
2 sprigs fresh rosemary, each about 6 inches long
2 sprigs fresh thyme
2 1/2 cups low-sodium chicken or vegetable broth
Two 15-ounce cans of cannellini or other white beans, strained and rinsed
1 small shallot, peeled, trimmed and halved
1 small garlic clove, peeled, trimmed and halved
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Directions
1. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
2. Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
3. Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth and return it to a gentle boil.
4. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper.
Sole Meunière
4 Servings
Ingredients
½ cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for garnish
Directions
1. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
4. Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Georgie’s Tips
Sole Meunière is a fast and easy meal to prepare. However, the recipe does call for clarified butter, butter that has had the milk solids and water removed, which can be made in advance. The reason clarified butter is so important in this recipe, and others that require heating butter over high heat, is that by removing the milk solids and water you can cook at a higher heat without burning the butter or causing it to smoke.
This Sole Meunière recipe requires 5-6 tablespoons of clarified butter. When you make clarified butter, you lose about a quarter of the butter you started with. For this recipe start with 8 tablespoons (1 stick) butter to end up with 6 tablespoons clarified butter. You can also make a larger quantity than what’s needed for this recipe because clarified butter keeps well.
How to Make Clarified Butter
To make clarified butter, you place the butter in a small saucepan and heat over low heat. As the butter heats up, it will begin to separate into three layers. Foam will form on the top, the clarified butter will be in the center, and the milk solids will be on the bottom of the pan. Skim the foam off (you can save this for later, if you want to use it in other dishes). Line a sieve with cheesecloth and strain the remaining butter in the saucepan, leaving the solids in the pan.
Roasted Herbed Baby Potatoes
4-6 servings
Ingredients
1-pound mixed baby potatoes—white, purple, & red
1 Tablespoon Herbs de Provence
¼ Cup First Cold Pressed EVOO
2 Cloves Garlic, chopped
Salt & Pepper to taste
Directions
1. Preheat oven to 400°F. Put the potatoes into a large bowl.
2. In a small bowl, whisk the herbs, garlic, and oil together until blended. Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
3. Transfer the potatoes to a large heavy baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs for 45 minutes.
Georgie’s Tips
Baby potatoes and new potatoes are similar, but not exactly the sam
e. Some people call any small potato a new potato, but new potatoes differ from baby potatoes in that they have been freshly dug up and brought to the grocery store without curing. Most potatoes you buy in a store have been stored for a couple weeks, during which time they are cured to set the peel and heal any cuts or nicks in the skin, which makes the potatoes last longer. Because new potatoes skip this step, they are usually more moist and sweeter than other small potatoes.
Not all olive oil is created equal. Some olive oils are diluted with soybean oil, which lowers the quality and the potential health benefits in olive oil. First cold-pressed, extra virgin olive oil [EVOO]
This combination of white, red, and purple baby potatoes makes this dish look extra special, but the dish will taste as good whatever color potatoes you use. Fingerling
In hurry? You can cut the potatoes in half before tossing them in the coating and roast them in about 20-30 minutes.
Herbs de Provence—buy this delightful blend of herbs or make it for yourself!
Herbs de Provence is a mixture of dried herbs typical of the Provence region of southeast France often used with grilled foods and stews. There’s no standard recipe for this blend, so if commercial blends may vary. Many chefs make their own since it’s easy to do using whatever combination of herbs they enjoy. Most versions will contain marjoram, thyme, rosemary, and oregano plus some combination of others. I think a hint or mint and lavender make the blend special. Here’s a starter recipe for you, but experiment until you find the perfect version for you. In a pretty, air-tight container, your personalized version would make a lovely gift for a family member or friend who loves to cook.
Ingredients
4 tablespoons thyme 3 tablespoons marjoram 3 tablespoons summer savory 2 tablespoon rosemary 1 tablespoon tarragon 1 tablespoon basil 1 tablespoon fennel seeds 1 teaspoon mint 1 teaspoon chervil 1 teaspoon mint 1 teaspoon lavender
Murder of the Maestro Page 20