Reunion Beach
Page 33
This is how my books come to life. Current events make you remember your childhood. They make you muse and wonder how a singular event from your past would play out today. And what if you want to rewrite history? That, my friends, is one of the great joys of this work. You can make your enemies die from a wretched disease or you can humiliate them or you can just kill them. Or you can make your favorite characters good-looking and rich but super nice.
I love to help underdogs rise and help the hopeless find strength. And I love a little romance, but the unexpected kind where people get caught being naughty in the wrong place. I especially love to bring characters together to fall in love when they are older and not looking.
I hope there’s always something in my books that maybe you didn’t know before. For example, you might not have known that Edgar Allan Poe lived on Sullivan’s Island before the Civil War (Porch Lights). Or maybe you didn’t know about the summer when George Gershwin lived on Folly Beach and wrote the libretto for Porgy and Bess with Dorothy and DuBose Heyward (Folly Beach).
Mostly my stories take place in the Lowcountry of South Carolina. Sometimes they travel to other climes for a while. But to tell you the truth, there’s so much wonderful history to discover in and around Charleston that I don’t need to wander too far to bring you new and interesting fun facts. My job, as I see it, is to entertain and inform. I like to think of my readers laughing in the passages where I laugh. And maybe shedding a tear or two when I’m writing about something more emotional. And because I believe in the power of stories to bring people together to find common ground and understand each other more fully, my sincere hope is that my stories will deliver that satisfaction for you.
Please let me know if you’ve enjoyed this story and please come out to say hello if my summer tour is bringing me to somewhere nearby.
Wishing you all every good thing,
Dorothea Benton Frank
Smoked Pulled Pork Sandwiches with Slaw
Serves 12 to 16
In spite of my indelible memories of the incredible Thanksgiving pork we had at my sister and brother-in-law’s place when I was a kid, I haven’t ever found a good enough excuse to dig a pit and roast a whole hog myself. But that doesn’t mean that I haven’t prepared plenty of silky, smoky pulled pork in my suburban backyard. Far from it, thanks to my trusty charcoal grill and this method (with a tip of the hat to the wildly informative website www.amazingribs.com). For best results, season the pork shoulder with salt at least eight hours before smoking it.
One 5-to 7-pound bone-in pork shoulder
2½–3½ teaspoons kosher salt
FOR THE DRY RUB
2 tablespoons mild chili powder
2 tablespoons sweet paprika
2 tablespoons mustard powder
2 tablespoons ground cumin
2 tablespoons freshly ground black pepper
2 tablespoons light or dark brown sugar
2 tablespoons granulated sugar
FOR THE SLAW
1½ pounds red and/or green cabbage, shredded (about 12 cups)
2 large carrots, peeled and grated
½ cup mayonnaise
½ sweet onion, grated
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon celery seed
1 to 2 cups barbecue sauce, plus more for serving
Small slider or brioche buns, for serving
Special equipment: Charcoal grill; 1 to 1½ pounds smoking wood chunks or chips, such as hickory, oak, or pecan; leave-in meat thermometer
The day or night before smoking, sprinkle ½ teaspoon salt per pound of pork all over the shoulder and refrigerate it for at least 8 hours and up to 24 hours.
Meanwhile, make the rub: Mix together all the spices in a bowl or jar. Cover and set aside until needed. (You’ll have about 1¼ cups spice rub and will use about half of it for the pork; store the remainder in a tightly closed jar in a cabinet for up to 2 months.)
Early the next morning, start a fire in a charcoal grill with a lid. When the coals are covered with gray ash, rake them to one side of the grill, creating a cooler zone on the other side to use for indirect cooking. Let the grill cool to 250°F. Scatter some wood over the coals. Place the cover on the grill until the wood begins to smoke. Adjust the vents on the bottom of the grill and in the lid so that there is sufficient airflow to keep the wood smoldering, but not so much that it ignites or flares.
Remove the meat from the refrigerator, brush it all over with water or apple juice (or bourbon—up to you!) and generously coat it all over with spice rub.
Place the shoulder fat side down on the grate on the cooler side of the grill, not directly over the coals. Insert a leave-in meat thermometer, ensuring that the probe is at least 1 inch from the bone and is hitting the middle of the meat. Cover the grill, arranging the lid so that the vent is directly over the meat. The temperature on the cooler side of the grill should stay between 225°F and 250°F while the meat cooks, so regulate the temperature by opening the vents wider to increase temperature and closing them slightly to reduce temperature; add more charcoal as necessary. For the first 2 to 3 hours, add more dry wood every 30 minutes, or as often as necessary to maintain the smoke. (The meat will only absorb the smoke during the first few hours of cooking, so you can stop adding the wood after that.)
Cook the meat until it reaches an internal temperature of 203°F, 8 to 12 hours. When it reaches about 150°F, it may stall there for a long time. At this point, you may either let it stay on the grill (it will eventually move up) or you can remove the shoulder from the grill, wrap it tightly in aluminum foil, and return it to the cooler side of the grill; this will speed up the cooking while still giving you excellent results—the outer “bark” may be somewhat softer than it would be otherwise, but the flavor and tenderness will be the same.
Meanwhile, prepare the slaw: In a large bowl, toss together the cabbage and carrots. In a small bowl, whisk together the mayonnaise, onion, vinegar, sugar, salt, pepper, and celery seed until well blended. Pour the dressing over the cabbage and stir until well coated and combined. Cover and refrigerate until needed.
When the pork is done, you can either pull it right away if it’s close to serving time, or leave it on the cooled grill or in a 170°F oven for up to 2 hours (wrap it in foil if it’s going to be sitting longer than that). About 30 minutes before serving, use two forks or your hands to pull the meat, discarding the bone and any big pieces of fat. Drizzle 1 to 2 cups barbecue sauce over the meat to keep it moist. Warm the remaining sauce in a small saucepan.
To serve, set out the pulled pork, warmed barbecue sauce, coleslaw, and buns, and let people assemble their own sandwiches.
Dorothea Benton Frank’s Favorite Cocktails: Peach Season
While you fire up the grill for that pork shoulder, why not toss on some fruit for a cocktail as well? Fresh peaches take on great depth of flavor when grilled—their sugars caramelizing, the fruit taking on a bit of char. All that flavor translates into a lively summer cocktail when shaken with vodka, lemon, and mint, with a bit of club soda to lighten it all up. The fruit’s natural sweetness and the bright burst of lemon are a perfect counterpart for rich, smoky pork.
½ peach, cut into three slices (plus additional for garnish) Vegetable or canola oil
1½ ounces vodka
¾ ounce fresh lemon juice
¾ ounce simple syrup
8 mint leaves
Club soda
Lightly brush peach slices with vegetable or canola oil (to prevent sticking). Over high heat on a grill or grill pan, cook until well-charred on one side, then flip and repeat, approximately 2 minutes per side. Remove from heat and let rest until cool enough to handle.
In the bottom of a cocktail shaker, muddle the grilled peach until fully broken up. Add ice and all remaining ingredients other than club soda and shake vigorously, at least 15
seconds. Double-strain into a rocks glass with fresh ice. Top with one ounce of club soda. Garnish with a peach slice and three large sprigs of mint. (Tap the mint firmly against your hand before adding to the drink.)
By Carey Jones and John D. McCarthy, authors of Be Your Own Bartender: A Sure-Fire Guide to Finding (and Making) the Perfect Drink for You, published November 2018; johnandcarey.com
Afterword
Understanding My Mom
William Frank
What can I say about my mom? At least what can I say that hasn’t already been said? Mom was beyond measure. She was more than just a mother to me; she was my best friend. She taught me so much, not just the standard things but stuff like how to draw, how to sew on a button, and how to cook a steak. I got a lot of mileage out of that last one. Rather, the most important thing she taught me was how to laugh. I’ll never figure out how she was able to make me crack up no matter how I was feeling. Mom turned humor into an art form and could wield it with surgical precision. I cannot stress enough how necessary this was to parent me. Every time I came home from school and told her about some drama that felt like the end of the world she would roll her eyes, give me a nudge, and make me laugh about how something virtually identical happened to her. This would pull me out of my head and back toward what mattered. Mom was at heart a teacher and a storyteller and perhaps the only way to convey what she meant to me is through stories of how she impacted me.
When I was six, I loved Transformers. Hasbro was in the process of reissuing some of their older stock and I wanted one called Silverbolt. Silverbolt was a robot that turned into a jet and could combine with four other robots into a bigger robot. It was all I wanted in the world ever since I saw it at FAO Schwarz. Furthermore, at the wise old age of six, I was becoming wary of Santa. I told Mom that I was testing to see if Santa was real. If I got Silverbolt then I would know for sure that he was real. This sent Mom on a mission. The only problem? Silverbolt wasn’t for sale. It was a display model only and would never be released in stores. But that wasn’t so much a problem for Mom as it was for Hasbro. First, she called FAO and they didn’t have it. Then she called FAO’s parent company until she finally got to Hasbro itself. The salesperson at Hasbro stated plainly that it was impossible to send one out as only a few were made. Mom’s response was that then they had to tell me that Santa and Christmas weren’t real. At that moment they suddenly found one for me and on Christmas there he was. I exploded. I had never been so happy in my life. I believed in Santa for way too long after that and I still have Silverbolt to this day.
Mom had a tenderness that was impossible to measure but she didn’t have a tolerance for, let’s call it nonsense. She suffered fools as well as ice cubes tolerated lava. She could always see right through me, which made it very hard to get away with anything. As a child I liked exactly three things: movies, comics, and action figures. Getting me to try anything new was akin to pulling teeth. When I had to try something new like football or soccer, I would usually respond with a halfhearted attempt. Followed by complaining that it was too hard, and it was like Sisyphus pushing a rock up the hill. Mom’s response was that’s nice, but the rock is going up the hill. I hate to admit it, but she was usually right. Mom was more than smart, she was wise.
She always had her eye on the big picture and wasn’t afraid to do what it took to set me straight. The best example of this was when I was twenty-four. I was finishing law school and Mom noticed I wasn’t very socially active but more importantly she could see how that was affecting me even if I couldn’t. Mom suggested I try online dating. I responded with a litany of reasons why that wouldn’t work for me. Mom looked me in the eyes and told me either I could make a profile, or she would do it for me. Mom did not make idle threats. I promptly made a Match profile, not a real one, just one to say I did it. Mom found the profile and told me to fix it or start thinking of ways to describe myself. Terrified, I brought it up to snuff and shortly thereafter met someone. We married three years later.
The only thing greater than Mom’s mind was her heart. When Mom was in your corner you could not lose. I always wanted to be a lawyer, but I was never good at standardized tests. Mom never let me quit my dream and did everything in her power to help me pass the LSATs and even more to pass the bar. She was there each step of the way cheering louder and louder. When I graduated law school, she even gave me my diploma. It’s one of my happiest memories not just because of that sweet moment, but seconds after she handed it to me, she came up behind me and hugged me right onstage. She was happier than I was when I got Silverbolt. Mom didn’t just celebrate success, she magnified it and could make you feel like you had saved the world.
Perhaps most of all Mom loved a good time. She was a master of ceremonies bar none. She really shined when it came to birthdays. People who knew my mom knew that a Dot Party was an event not to be missed, but birthdays were on a whole other level. My favorite birthday story isn’t mine but my dad’s. When Dad turned sixty Mom was determined to give him the night of his life. She raised a tent on the tennis court, hired a DJ and invited everyone, and I do mean everyone, my dad ever knew. From Grandma and Grandpa to his college roommate and even childhood friends. She topped it off with his favorite food and speeches from all the special people in his life. It’s the happiest I’d ever seen my dad. We carried on late into the night, until our neighbors called the cops. But Mom, ever the hostess, convinced them to join us.
Mom would do whatever it took to ensure people were happy and was not above acting silly or making a crude joke to make people laugh. She had a way of making people have fun no matter what they were doing. Always keeping the mood light and happy in the house and ensuring everyone kept smiling. For instance, during family game nights my dad would take the game, usually UNO, very seriously. Victoria and I would groan at this mandatory fun, so Mom’s response was to pass me cards under the table to ensure Dad lost. I’d be mortified but take the cards. Dad would catch on and break out laughing. Then the game would really begin.
People mattered to Mom. She could take a random person, speak to them for thirty seconds, and be their best friend. I think that’s why she was so successful as a writer. Fundamentally, she cared about people very deeply. I can’t even count how many times I walked in on her late at night answering emails from fans. I’m so proud of Mom and all she accomplished and I’m thankful not just for everything she did for me but also how she touched so many people’s lives. I hope you get that from reading this anthology and Mom becomes as great a friend to you as she is to me.
About the Authors
ELIN HILDERBRAND is a #1 New York Times bestselling author, and a graduate of the Johns Hopkins University and the Iowa Writers’ Workshop. She has lived on Nantucket for twenty-five years and is the mother of three teenagers.
ADRIANA TRIGIANI is the New York Times bestselling author of eighteen books, which have been published in thirtysix countries around the world. She is also an award-winning playwright, television writer/producer, and filmmaker.
PATTI CALLAHAN is a USA Today bestselling author of fifteen novels, including Becoming Mrs. Lewis—The Improbable Love Story of Joy Davidman and C. S. Lewis. She is the recipient of a Christy Award, a Harper Lee Distinguished Writer of the Year Award, and the Alabama Library Association Book of the Year Award.
MARY ALICE MONROE is the New York Times bestselling author of twenty-three novels, including On Ocean Boulevard, which is the sixth installment of the Beach House series. More than 7.5 million copies of her books have been published worldwide, and she’s earned numerous accolades and awards.
NATHALIE DUPREE is the James Beard Award–winning author of fourteen cookbooks. She started the New Southern Cooking movement and is the coauthor of Mastering the Art of Southern Cooking.
CASSANDRA KING CONROY is an award-winning and bestselling novelist whose fiction has won the hearts of readers everywhere, especially in the American South. The widow of acclaimed author Pat Conroy, she is honorary chair of the
Pat Conroy Literary Center.
MARY NORRIS is the New York Times bestselling author of Greek to Me and Between You & Me. She joined the editorial staff of The New Yorker in 1978 and was a copy editor and proofreader there for more than thirty years. Originally from Cleveland, Ohio, she lives in New York and Rockaway.
MARJORY WENTWORTH is the New York Times bestselling author of Out of Wonder, Poems Celebrating Poets (with Kwame Alexander and Chris Colderley), and many other works and poems. She is the current poet laureate of South Carolina.
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Copyright
This book is a work of fiction. References to real people, events, establishments, organizations, or locales are intended only to provide a sense of authenticity, and are used fictitiously. All other characters, and all incidents and dialogue, are drawn from the author’s imagination and are not to be construed as real.
REUNION BEACH. Copyright © 2021 by Elin Hilderbrand. FOREWORD. Copyright © 2021 by Peter Frank. INTRODUCTION. Copyright © 2021 by Victoria Benton Frank. AFTERWORD. Copyright © 2021 by William Frank. “SUMMER OF ’79.” Copyright © 2020 by Elin Hilderbrand. “POSTCARDS FROM HEAVEN.” Copyright © 2021 by Adriana Trigiani. “BRIDESMAIDS.” Copyright © 2021 by Patti Callahan. “MOTHER AND CHILD REUNION.” Copyright © 2021 by Mary Alice Monroe. “LOWCOUNTRY STEW.” Copyright © 2021 by Cassandra King Conroy. “MAKING OF A FRIENDSHIP.” Copyright © 2021 by Jacqueline Bouvier Lee. “DOTTIE AND ME.” Copyright © 2019 by Mary Norris. “DOTTIE: THE SPARKLING COMET.” Copyright © 2021 by Gervais Hagerty, LLC. “REUNION BEACH,” “RIVER,” “TOWARD THE SEA,” “IN THE DREAM OF THE SEA,” “TANGLED,” “SHEM CREEK,” “BARRIER ISLAND,” “THE SOUND OF YOUR OWN VOICE SINGING.” Copyright © 2021, 2001, 2012, 2007, 2005, 2002, 2003, 2006 by Marjory Wentworth. “SNAILS,” “HOW I GOT TO FRANCE,” “SOUFFLE OMELET WITH FAISES DES BOIS,” “MAJORCAN SNAILS,” “HOW I GOT STARTED.” Copyright © 2020 by Nathalie Dupree. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.