“Okay,” I said, a little breathless, turning to Pish. “How do I look?” I had found an off-the-shoulder gold lace brocade gown to wear as Shilo’s maid of honor, while Pish had donned a crimson jacket with velvet lapels to give Shilo away as a stand-in father of the bride.
He looked me over, a smile on his face. “My darling child, daughter of my heart, you look glorious . . . lovely, breathtaking, positively angelic.”
I made a snap decision that I hoped to heck I wouldn’t regret, but the chance to make the castle better and give myself almost a year there . . . I couldn’t refuse. And I have never suffered by taking Pish’s advice, only by ignoring it. “I’ll do it,” I said on a sigh, as Virgil approached. “Tell your auntie Lush yes.”
“Will you dance with me, Merry?” Virgil asked.
I nodded, speechless. He took me in his arms and swept me onto the floor, surprising me by being a pretty good dancer. I glanced back, and Pish was smiling with a self-satisfied look. As long as I could count on no more murders, I would be a happy camper, I thought dreamily. I was happy, since I wouldn’t have to deal with Pish’s mother, only his lovely aunt and her friends. What could possibly go wrong with three elderly ladies?
Virgil pulled me closer, his strong arms holding me with meaning and care, and as the music slowed into an old piece, “As Time Goes By,” we danced.
Recipes
Savory Herb Muffins
Yield: 12
2 cups whole wheat pastry flour, or unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon fresh oregano, chopped (or 2 teaspoons dried oregano)
1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoon fresh basil, chopped (or 2 teaspoons dried basil)
2 eggs
1 egg white
1 cup nonfat buttermilk
2 tablespoons mildly flavored vegetable oil or canola oil
2 teaspoons sugar, less if you like
¼ cup grated Parmesan cheese
Additional oil for muffin pan(s), or cooking spray
Preheat oven to 400 degrees. Lightly oil or spray a 12-hole muffin tin.
Combine flour, baking powder, baking soda, salt, oregano, thyme, and basil in a large mixing bowl.
In another bowl, combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar, and Parmesan.
Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two-thirds full.
Bake for approximately 25 minutes, but check at 20. Let cool slightly, then remove from tins.
Fit for the King Muffins
(Banana–Peanut Butter–Chocolate Chip Muffins)
Yield: 12
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup white sugar
¼ cup brown sugar
¼ cup unsalted butter, softened
2 ripe bananas, mashed
½ cup creamy peanut butter
1 teaspoon vanilla extract
1 egg
1 cup milk chocolate chips
1 Tablespoon turbinado sugar
Preheat oven to 375 degrees. Coat a muffin tin with cooking spray.
Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg.
Stir the flour mixture into the banana mixture until just combined; add ¾ cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.
Bake in preheated oven for 13-15 minutes until a tester inserted into the center of a muffin comes out clean.
Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.
Cauliflower & Cheddar Soup
Yield: 6–8 servings
1 medium head cauliflower, broken in florets
1 medium onion, chopped
2 cups chicken broth, homemade or commercial
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon pepper
In a large saucepan, combine the cauliflower, onion, and chicken broth. Cover and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2 to 3 minutes longer or until thickened.
Reduce heat; add cheese and seasonings.
Pour into cauliflower mixture.
Simmer slowly for 30 minutes: do not boil!
Serve with Savory Herb Muffins.
Muffin But Murder Page 26