Vineyard Blues
Page 20
“Yes, he did.” Zee looked at the new wing, now greatly advanced toward completion through Ben Krane’s monetary contribution. “And so far he’s made supportive noises about the Dingses’ conclusion that Corrie was the arsonist. The grateful house owner applauding the results of the official investigation.”
“Right. I suspect that Ben followed Cousin Henry’s advice and looked further into what happened to those gangsters down in Philadelphia before Henry took up the quiet life here on the blessed isle.”
“And just what did happen to them?” asked Zee. “Were they retired with extreme prejudice, as I believe they say in the CIA?”
“Precisely so. In an interesting but never pleasant variety of ways. Like I say, I believe that Ben Krane, being at least as smart as your average bear, probably checked that out before deciding how to deal with Cousin Henry.”
“And having done it, has concluded that Cousin Henry wasn’t kidding.”
I nodded. “Which is what I would have concluded myself.”
“Smart Ben,” said Zee. “What a bastard.”
“Indeed, on both counts.”
“I’m glad you didn’t fight him.”
“Me, too.”
“You might have lost.”
“It wouldn’t be the first time.”
“But then again, you might have cleaned his clock.
” I remembered the red rage I’d felt and my willingness to loose the animal caged inside me. I repressed a shiver. “Maybe. I’m glad it didn’t happen.”
“Too bad he’ll be staying in the slumlord business.”
“It’s an imperfect world.”
We looked out across Sengekontacket Pond, where, on the far side, the last of the beach people were packing up their cars and heading for home. They were no doubt sunburned and sandy but happy, as tourists should be when vacationing on an island surrounded by golden sands and warm, dark blue water. I thought it was a sight that Corrie Appleyard would have enjoyed if he could have seen it. Good old Corrie. Another blues man gone down that long, long road.
“What do you hear from your pal Susanna?” I asked. “How are Oriona and the Man in Black doing?”
“I swear,” said Zee, shaking her head. “There’s just no understanding people and the things that make them happy. Susanna says they’re better than ever. She gave her Peter Pan costume back to the theater company and made herself a real Oriona outfit, and every now and then when the kids are asleep, she and Warren dress up and play superheroine-in-distress games. She says Warren gets quite passionate and she does too. Love can be weird.”
“And they still go to church, just like before?”
“Absolutely. I guess the spirit and the flesh have become one.”
“Good. I think that’s part of the great master plan.”
Then I thought of the Krane brothers and their relationships with women. The acts the Kranes performed were those of users and abusers, and offended me, whereas the same or similar acts between lovers such as the Quicks did not.
The Kranes and their ilk were apparently also part of the great master plan. If there was a God, His or Her or Its notions were sometimes too much for me to grasp.
Enough of such thoughts. I put them out of my mind and let the loveliness all around me fill my consciousness. The universe might have no meaning, but it was awesome and grand and beautiful, and that was enough.
I finished my drink and set the glass on the balcony railing. Sharp-eyed Diana immediately saw it and pointed.
“See, Josh!”
Joshua jumped to his feet.
“Pa, are you done with drinking? I see your glass! Can we come up now?”
Caught. “In a minute. Your ma hasn’t finished yet.”
“I’m done,” said Zee, and emptied the last drops into her mouth. “I’ve had enough of this peace and quiet.”
“Okay,” I said to the tots. “Come on up.”
Our offspring galloped toward the stairs.
Zee put her hand on mine. “We have a good life, don’t we?”
Small steps clattered up toward us. “Yes,” I said. “Yes, we do.”
“Even though it’s an imperfect world.”
“Even though.”
I kissed my wife, and turned to meet our scrambling cubs.
RECIPES
“Be wary of any recipe over four inches long.”
—J. W. JACKSON
STUFFED QUAHOGS
There are as many recipes for stuffed quahogs (hard-shell clams) as there are quahog stuffers. J.W. likes this one best. He rakes his own quahogs (mostly from Sengekontacket Pond), but you can buy yours at the fish market if you don’t live on Martha’s Vineyard.
24 large quahogs
1/4 cup ground kielbasa or linguisa
1/4 cup minced onion
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cups fresh bread crumbs
Dash hot pepper sauce (optional)
Cooking spray
Bacon
1 sprig of parsley
Steam quahogs just until they open. Reserve liquid. Coarsely chop quahog meat in food processor or meat grinder. Mix all ingredients together, except bacon and parsley, moistened with some of the reserved liquid if necessary. Spray twelve cleaned half shells with cooking spray. Mound filling in each shell and top with a square of uncooked bacon. Bake on a cookie sheet in 450-degree oven until the bacon is crisp and the stuffing is heated through. Garnish with a sprig of parsley.
Serves four as an appetizer.
CREAM OF REFRIGERATOR SOUP
This soup is a kind of green vichyssoise, which comes out a little different each time you make it, depending on what veggies you have leftover in your refrigerator. It can be eaten hot or cold, but is always delish. J.W. prefers it cold.
3 leeks (white part, mostly), washed and thinly sliced
2 medium potatoes, peeled and diced or thinly sliced
1 large onion, thinly sliced
2 oz. spinach, washed and shredded, and/or any other leftover vegetables in your refrigerator (except maybe beets, although they might be good, too)
2 tbsp. unsalted butter or margarine
3 cups chicken broth
1 cup milk, scalded
1/2 tsp. salt
Dash white pepper
1/2 cup heavy cream (you can use skim milk, if you prefer) Chopped chives
Sauté leeks, potatoes, onion, and spinach in butter in a large saucepan for twenty minutes, stirring occasionally, until soft but not brown. Add any other leftover vegetables. Stir in chicken broth and milk; bring mixture just to the boiling point and remove from heat. Season with salt to taste. Puree through food mill or in food processor. Chill several hours. Stir cream into chilled soup and serve in chilled cups with a sprinkling of chopped chives.
Serves four.
SCANDINAVIAN FISH BAKE
This excellent dish is amazingly simple and tastes wonderful. J.W. is very fond of it for both reasons.
10 small onions
4 tbsp. butter
1 lb. cod or other white fish fillets (J.W. has also made it with bluefish and thinks it is just fine)
Salt
2 1/2 tbsp. flour
3/4 cup milk
1/2 cup water
2 chicken bouillon cubes
White pepper
1/2 cup light cream
1/4 cup grated Parmesan cheese
Dill for garnish
Peel and slice onions. Place in small skillet. Add two tsp. water and simmer, covered, until onions are soft and transparent. Remove cover and add two tbsp. butter. Cook until water evaporates. Place onions on bottom of ovenproof dish and cover with fish fillets (preferably skinless). Salt lightly and set aside.
Melt remaining two tbsp. butter and add flour, stirring until smooth. Add remaining ingredients (except cheese) and stir constantly until thickened. Pour sauce over fish and cover with grated cheese. Bake at 350 degrees for twenty-five to thirty minutes.
Garnish with chopped dill and serve with rice or boiled potatoes.
Serves four to six.
ABOUT THE AUTHOR
Philip R. Craig grew up on a small cattle ranch southeast of Durango, Colorado. He earned his M.F.A. at the University of Iowa Writers’ Workshop. He and his wife live on Martha’s Vineyard.