by Sammi Carter
“People have bad things happen to them all the time,” I pointed out. “Not everybody goes around killing the people they hold responsible.”
“Thank goodness,” Karen said with a thin smile. “I do feel sorry for him in a way. It’s all so tragic. By the way, Sergio told me that Alexander has filed a lawsuit against Geoffrey Manwaring, claiming a share of Laurence’s inheritance.”
Karen’s attorney husband hears all the good stuff first. “On what grounds?”
“I don’t have all the details, of course, but apparently Laurence borrowed some money from Alexander years ago to invest in a play. Laurence was absolutely certain it was going to be a huge hit and sweep the nation. It didn’t, and he lost everything. And, of course, Laurence made sure there was no paper trail, so Alexander never could get him to pay the money back.”
“Does he stand a chance of winning?” Dylan asked.
Karen shook her head. “Not a very good one. Geoffrey will probably get to keep everything.”
I sipped my coffee cautiously in case the green sugar tasted like lime or something. You never know. “That hardly seems fair. A jerk like Geoffrey Manwaring doesn’t deserve a fortune. But since when has a person needed to be deserving?”
“Ain’t that the truth?” Karen pulled the cream and sugar toward her. “Hey, did you get a chance to check on Colleen while you were in Leadville?”
I nodded. “Just over the phone. She’s recovering from her injuries, and Doyle is being very attentive. She seems relieved.”
The kitchen door blew open and Rachel came inside carrying a white bag from the bakery. “I heard you two were back. I brought croissants.” She stopped midstride and stared at the shamrocks. “Ooh! St. Patrick’s Day,” she said, closing the door behind her. “My favorite holiday. Who wants to go out for corned beef and green beer that night?”
A chorus of “Me” went up around the table, and suddenly the room broke out in chaos as everyone started adding ideas to the mix.
“What are you doing?” I asked. “It’s a month away.”
“Oh, but you have to make your plans now,” Liberty said. “Otherwise, you’ll never get a reservation. Put Rutger and me down for dinner and drinks. I heard that O’Shucks is a great place for St. Patrick’s Day.”
“It’s good,” Dylan said, “but it’s not my favorite. The best place is this little-hole-in-the-wall Irish pub on the road to Aspen . . .”
I smiled and sat back in my chair, content to listen. Yeah, St. Patrick’s Day was more than a month away, but suddenly the idea of making plans in advance didn’t seem so bad. After all, I wasn’t going anywhere.
Candy Recipes
Divine Cherry Divinity
Makes 5 to 6 dozen candies
2½ cups sugar
½ cup water
½ cup light corn syrup
2 egg whites
1 teaspoon vanilla (can use vanilla extract if desired)
1 cup chopped red candied cherries
Combine the sugar, water, and corn syrup in a 3-quart saucepan. Cook over low heat, stirring gently, until the sugar dissolves. Wash down any crystallized sugar on the sides of pan with a wet pastry brush a few times, as necessary.
Cover and cook over medium heat 2-3 minutes. Uncover and cook over medium heat, without stirring, to 260° on a candy thermometer (hard-ball stage).
Remove from heat.
Beat the egg whites in a large mixing bowl until stiff peaks form. Pour hot sugar mixture slowly, in a very thin stream, over the egg whites while beating constantly at high speed with an electric handheld mixer. Add vanilla and continue beating just until mixture holds its shape (3-4 minutes).
Stir in chopped cherries and drop by rounded teaspoonfuls onto wax paper.
Let cool.
Strawberry Lollipops
Makes 10
1 cup sugar
½ cup water
1 cup light corn syrup
¼ teaspoon strawberry flavor oil
(can substitute other flavors if desired)
Red food coloring
Before getting started, spray the inside of your candy molds and a cookie sheet with nonstick spray. Line up your molds on the cookie sheet so they’re ready when you are. Place lollipop sticks into the molds, and then put the molds and the cookie sheet into the freezer.
Combine the sugar, water, and corn syrup. Cook to 300° on a candy thermometer (hard-crack stage.)
Remove from heat, and add flavoring and food coloring. Stir for approximately 2 minutes, then pour the hot candy into the cooled molds.
If your candy hardens before it’s all poured, place the pan over low heat to soften again.
Allow to cool at room temperature, or put them in the refrigerator for faster cooling. When cooled, remove the lollipops from the molds and cover with decorative bags.
Marshmallow Caramel Pillows
Makes 32 pillows
16 large marshmallows
1 cup finely chopped nuts (optional)
1 cup toasted coconut (optional)
1 cup sugar
¼ cup water
½ cup cream
1 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
⅛ teaspoon salt
32 paper or foil candy cups
Begin by setting out 32 paper or foil candy cups. Cut the marshmallows in half widthwise and set aside. Place the chopped nuts and coconut in separate bowls and set aside.
Combine the sugar, water, cream, and corn syrup in a small saucepan and cook over medium heat, stirring constantly, until the sugar dissolves. Insert a candy thermometer and stir in the butter until it’s melted. Continue to cook, stirring occasionally to prevent scorching on the bottom. Cook until the caramel reaches 238°. Remove from heat.
Stir in the vanilla and salt. Allow the caramel to stand for 10-15 minutes to thicken and cool to approximately 175°.
Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and roll it in the nuts or coconut if desired until it’s covered. Place the finished marshmallow caramel pillow in a candy cup so it retains its shape.
Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over low heat for a minute or two until it becomes easy to work with.
Allow pillows to set fully at room temperature before serving. Store in an airtight container.