Lavender Blue Murder

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by Laura Childs


  “Riley!” Theodosia cried as tears stung her eyes. Tears of joy. “You’re not mad?”

  “Mad? More like overwhelmed by it all. Now about that map . . .”

  33

  Lights blazing, a half-dozen vehicles came bumping toward them out of the night. Two ambulances, two sheriff’s cars, a police cruiser, and an older Crown Victoria.

  “Tidwell,” Theodosia murmured to herself when she saw the Crown Vic. “He’s still driving that old heap.” Something about the familiarity of the car made her smile.

  The EMTs arrived first and scrambled out of the ambulances to tend to Fawn and Jacoby. Pete Riley made a beeline for Theodosia.

  “I was so worried about you,” he said, wrapping her up in a warm embrace.

  “I was worried about me,” Theodosia said. It felt good to finally be nestled in Riley’s arms. Safe. She savored the moment and then said, “Am I in trouble? With Tidwell? Are you in trouble?”

  “You’re all in trouble,” Tidwell barked as he stalked his way toward them. In his baggy khaki slacks and rumpled USC sweatshirt, he looked burly and unkempt. An object of amusement, if he hadn’t been so terrifyingly growly and grumpy.

  “I’m sorry,” Theodosia said. She hoped an apology might appease him.

  It didn’t.

  “You were told in no uncertain terms not to interfere in police business,” Tidwell said as Sheriff Burney stood beside him, taking it all in. “To stay away from this particular case.”

  “Things got tricky real fast,” Theodosia responded. “When Fawn Doyle suddenly turned up next door at my neighbor’s house, I knew she was privy to something. Had to be.”

  “So you figured Fawn was in on the kidnapping,” Tidwell said.

  “The phony kidnapping,” Riley added.

  Theodosia nodded. “That’s right.”

  “Is your neighbor also involved?” Tidwell asked. “What’s his name . . . Steele?”

  “Robert Steele,” Theodosia said.

  “I remember him,” Tidwell said. “The Angel Oak hedge fund guy. A real piece of work. Do you think he was in on the deception with Fawn?”

  “Doubtful,” Theodosia said. “Steele seemed genuinely puzzled that Fawn wanted to borrow his car and dash off somewhere instead of sticking around to enjoy his charming company.”

  “Is he charming?” Riley asked suddenly.

  “On a scale of one to ten, imagine a rattlesnake at ten. Then go down from there,” Theodosia said.

  “Ouch,” Riley said. But he seemed amused by Theodosia’s characterization.

  “We still have to talk to him,” Tidwell said.

  They all stood there and watched as Jacoby was extricated from his car and put on a backboard. The duffel bag of money was pulled out and tossed aside.

  “Oh,” Theodosia said. She dug into her jacket pocket. “And this was his pistol.”

  “I’ll take that if you don’t mind.” Tidwell reached a big hand out and grabbed the Sig Sauer. He frowned, held it up to his nose, and said, “It’s been fired recently.”

  “Jacoby wounded Fawn,” Theodosia said. “And he shot out the back window of my Jeep.”

  “He shot at you!” Riley cried.

  “How on earth did he manage that?” Tidwell asked. “If you were chasing after him.”

  “Jacoby hid in the weeds, circled back around, and got the drop on me,” Theodosia said.

  “If Mr. Jacoby is such a wily driver, why is his vehicle upside down in the creek while yours isn’t?” Tidwell asked.

  “Oh, that?” Theodosia shrugged. “Just some tricky maneuvering on my part, I guess.” She paused. “And it helps to know the lay of the land.”

  Tidwell gave a noncommittal grunt, then wandered off to make a few phone calls. Finally, he got Meredith on the line and gave a quick explanation of the evening’s strange chain of events.

  “May I talk to her?” Theodosia asked.

  Tidwell handed over his phone.

  “I guess Detective Tidwell told you that we got your money back?” Theodosia said.

  Meredith was practically giddy with delight. “Thank goodness, yes. And the detective was quite complimentary about you. Said you were a hero, the woman of the hour.”

  “I don’t know about that. But, um, you know we also managed to apprehend Fawn.”

  “I can hardly believe she was in on it. The kidnapping and the ransom,” Meredith said. “Just so . . . bizarre.”

  “I’m sure this is very difficult for you to digest.”

  “And poor Alex, when he learns how Fawn betrayed him—betrayed all of us—he’s going to be utterly heartbroken.”

  “If you say so,” Theodosia said. She bid goodbye to Meredith and then handed the phone back to Tidwell.

  As Tidwell mumbled something more to Meredith, Theodosia walked over to where Jacoby’s car remained upended, searched around in the nearby bushes, and picked up the bag of ransom money. She discovered it was not only heavy, but cumbersome.

  So this is what five million dollars feels like.

  When Tidwell saw her advancing toward him, struggling with the money, he held up a hand to stop her.

  “Hold everything. You’re taking the money? For your information, that’s key evidence.”

  “I made a promise to Meredith,” Theodosia said. “To help find her husband’s killer.”

  “At which you certainly succeeded.”

  “But to make everything proper and right, I have to go one more step.” Theodosia locked eyes with Tidwell.

  “Ah. You want to return the money,” Tidwell said.

  “Tonight, if possible.”

  Tidwell’s face was unreadable as he considered her words. Then he turned to Riley and said, “Detective Riley, would you trust Theodosia with five million dollars?”

  Pete Riley turned his gaze on Theodosia. She was streaked with mud, her clothing was soaked, and tendrils of auburn hair swirled wildly about her head in a Medusa-like halo. Still, she appeared fiercely capable, and her eyes shone with a luminous energy. Riley didn’t think he’d ever seen her looking lovelier.

  Giving a quick nod in Tidwell’s direction, Riley said, “Sir, I’d trust Theodosia with my life.”

  FAVORITE RECIPES FROM

  The Indigo Tea Shop

  Haley’s Hawaiian Tea Sandwiches

  ½ cup crushed pineapple, drained

  4 maraschino cherries, chopped

  1 pkg. (3 oz.) cream cheese, softened

  6 slices bread (date-nut bread works best)

  3 slices ham

  3 lettuce leaves

  COMBINE pineapple, maraschino cherries, and cream cheese. Spread mixture on all 6 bread slices. Top 3 of the bread slices with ham and lettuce. Then add the top slice, trim crusts, and cut into quarters. Yields 12 tea sandwiches.

  Pear Butter

  ½ cup butter, softened

  2 Tbsp. pear preserves

  ½ tsp. rosemary, finely chopped

  MIX together all ingredients, then place in a small glass dish or roll into a log using wax paper. Chill, but serve at room temperature. Yields ½ cup.

  Drayton’s Ham and Sun-Dried Tomato Pasta

  8 oz. uncooked linguine

  1 Tbsp. butter

  ¼ cup sun-dried tomatoes, oil-packed and chopped

  1 cup heavy cream

  ½ cup Parmesan cheese, grated

  1 cup ham, fully cooked and cubed

  COOK linguine according to package directions. Melt butter in large skillet and sauté sun-dried tomatoes for 1 minute. Reduce heat and stir in cream and Parmesan cheese. Bring to a gentle boil over medium heat. Simmer, uncovered, for 5 to 6 minutes or until sauce thickens. Drain linguine and stir into sauce mixture. Add ham and heat gently. Yields 4 servings.

  Ginger-Cardamom Tea Cookies

  1 cup butter, softened

  ½ cup sugar

  ½ tsp. salt

  1 tsp. vanilla extract

  2 cups flour

  1 Tbsp. cinnamon

  1 tsp. gr
ound ginger

  ½ tsp. ground cardamom

  Leaves from 1 English breakfast tea bag

  1 cup white chocolate chips

  PREHEAT oven to 350 degrees. In mixer, beat together butter, sugar, salt, and vanilla until smooth. In a separate bowl, stir together flour, cinnamon, ginger, cardamom, and tea. Add dry mixture to butter mixture and beat on low speed until blended. Stir in white chocolate chips. Drop tablespoon-sized balls of dough 1 inch apart, using 2 greased cookie sheets. Flatten balls slightly with a floured glass. Bake for 15 to 18 minutes, switching cookie sheets around halfway through baking. Cool and enjoy. Yields 36 to 40 cookies.

  Chicken Breasts with Lemon Caper Sauce

  4 chicken breast halves

  3 Tbsp. butter

  2 Tbsp. shallots, minced

  ¼ cup dry white wine

  ½ cup chicken broth

  ½ cup heavy cream

  Grated peel and juice of 1 lemon

  1 Tbsp. capers

  SAUTÉ chicken breasts in butter for 4 minutes. Turn chicken and sauté for 3 minutes. Set aside and keep warm. Add shallots to skillet and cook until transparent. Stir in wine. Add chicken broth and bring to a boil, cooking until it’s reduced by half. Slowly stir in cream. Cook over medium heat, stirring, until cream begins to boil. Turn off heat, stir in lemon peel, lemon juice, and capers. Serve sauce over chicken. Yields 4 servings.

  Cream Cheese and Green Olive Tea Sandwiches

  1 pkg. (8 oz.) cream cheese, softened

  2 Tbsp. almonds, finely chopped

  2 Tbsp. sunflower seeds, finely chopped

  3 Tbsp. green olives, finely chopped

  1 Tbsp. cream

  Butter

  10 slices wheat bread

  COMBINE cream cheese, almonds, sunflower seeds, green olives, and cream. Butter bread, then spread an even amount of mixture on 5 slices of bread. Cover with the remaining slices. Trim off crusts and cut each piece into 4 triangles. Yields 20 small tea sandwiches.

  Poogan’s Porch Buttermilk Biscuits

  Taken from a May 2008 edition of the Pittsburgh Post-Gazette

  5 cups self-rising flour

  ¼ cup sugar

  2 Tbsp. baking powder

  ¼ lb. shortening

  2 cups buttermilk

  COMBINE first 3 ingredients and mix well. Add shortening and mix with hands until shortening is broken up into quarter-sized pieces. Add buttermilk and mix until all is incorporated. Roll out to ¾-inch thickness and cut with biscuit cutter. Place on parchment-covered sheet pans ½-inch apart. Bake at 350 degrees until golden brown, about 10 to 15 minutes. Yields about 3 dozen biscuits.

  Parsley and Bacon Tea Rounds

  6 slices white bread

  Butter

  1 lb. bacon, fried crisp and crumbled

  2 bunches parsley, finely chopped

  ½ tsp. Worcestershire sauce

  ¼ cup mayonnaise

  REMOVE crusts from fresh bread and flatten with rolling pin. Butter flattened bread. Mix together bacon, parsley, Worcestershire, and mayonnaise, adding a bit more mayonnaise if needed. Spread parsley-bacon mixture on bread. Roll up each piece of bread and freeze in airtight container. When ready to serve, take out rolls and slice into rounds while still frozen. (Rounds will thaw quickly.) Yields approximately 18 rounds.

  Drayton’s London Fog Latte

  1 cup brewed Earl Grey tea

  ½ cup milk

  ½ tsp. vanilla extract

  Sweetener (optional)

  WHILE Earl Grey tea is steeping, place milk in small saucepan and warm over medium heat. Whisk the milk as it’s heating (about 4 to 5 minutes) until it’s nice and frothy—but do not boil. Pour tea into teacup or tall glass and add frothed milk. Swirl vanilla extract on top of the foam, then stir in. Add sweetener if desired.

  Chai-Spiced Fruit Compote

  1¾ cups water

  2 chai tea bags

  4 Tbsp. honey

  ½ cup dried apricots, chopped

  ½ cup prunes, pitted and chopped

  ½ cup golden raisins

  IN a 2-quart saucepan, bring water to a boil. Turn off heat and add tea bags. Steep for 5 minutes, then discard tea bags. Add honey, apricots, prunes, and raisins to the saucepan. Bring to a boil over high heat, then reduce heat to medium-low. Simmer for 18 to 20 minutes, stirring occasionally until liquid thickens to a light syrup. Transfer to a bowl, cover, and chill for 4 hours. Use as a topping for yogurt or ice cream. Yields 4 servings.

  Parmesan and Prosciutto Puff Baby

  ½ cup flour

  ½ cup whole milk

  2 eggs

  ½ tsp. salt

  ½ cup prosciutto, diced

  ½ cup Parmesan cheese

  ¼ cup parsley, finely chopped

  2 Tbsp. fresh thyme, chopped

  2 Tbsp. butter

  PLACE flour, milk, eggs, and salt in blender and process for 30 seconds. Pour batter into bowl and let set for 20 to 30 minutes. Put a 10-inch skillet in the oven and preheat the oven to 450 degrees. Stir diced prosciutto, Parmesan, parsley, and thyme into the batter. Remove skillet from oven, add the butter, and swirl around until skillet is coated. Pour the batter into the skillet and bake for 15 to 20 minutes. Puff baby should rise and be lightly browned on top. When ready, slide puff baby onto a platter, cut in pieces, and serve immediately. Yields 2 to 4 pieces.

  Candied Edible Flowers

  2 cups edible flowers

  ¼ cup egg whites, beaten

  ¾ cup superfine sugar

  CLEAN and dry your flowers or petals. Use a brush to paint a thin layer of egg white on each side of the petals or blossoms. Gently place them in a shallow bowl of superfine sugar and sprinkle more sugar over them. Remove from bowl and place on waxed paper. Sprinkle a little more sugar over them. Allow flower to dry until stiff, about 8 hours. Store at room temperature in an airtight container. Sprinkle flowers on your tea tray or onto your salads.

  NOTE: Buy your edible flowers at the grocery store or use carnations, hibiscus, hollyhocks, orange blossoms, rose petals, pansies, and violets from your garden. If you are concerned about using raw egg whites, use pasteurized egg whites, which are usually found in the dairy section.

  TEA TIME TIPS FROM

  Laura Childs

  Lavender Lady Tea

  Just like the Indigo Tea Shop, you, too, can host a Lavender Lady Tea. Blue, purple, or lavender china will set the tone perfectly, then add bunches of lavender in clay pots, lavender candles, and lavender soaps or sachets as party favors. Begin your tea with lavender scones (buy culinary lavender buds at the co-op or health food store), then serve a variety of chicken salad, crab salad, and cream cheese and cucumber tea sandwiches. Dessert might be lemon-lavender short bread. If you’re having a Drayton moment, blend some of those lavender buds into your favorite black tea.

  Queen’s Tea

  Pull out your best china and crystal, then decorate your table with British-themed teapots, tea tins, Toby mugs, or sparkling crowns and “crown jewels” from your local party store. Serve cream scones with traditional Devonshire cream and marmalade, as well as the Queen’s favorite jam pennies (tiny raspberry jam sandwiches cut into circles). Your main entrée might be grilled chicken breast with a citrus salad, and your dessert a honey and cream sponge cake. Williams-Sonoma, the Republic of Tea, and Twinings all offer a special Queen’s blend tea.

  Music Tea

  Music really does soothe the soul—whether you play recorded music or invite a budding musician to give an afternoon recital or musical performance. Set your tea table with your best china and crystal, then add floral centerpieces interspersed with stacks of records, CDs, sheet music, or whatever you have. Serve ginger scones, a cheddar cheese quiche, and sherbet. Champagne wouldn’t be one bit out of line here, along with a Tung Ting oolong tea with floral notes.

  Paint and Sip Tea

  If you’ve got crafty friends, invite them in for a Paint and Sip Tea. Use a painter’s drop cloth instead of a tablecloth, add some fun
art pottery, then arrange your table with small canvases, paints, and brushes. Every guest should also have a cup and saucer and small plate. For ease of serving, arrange your scones, tea sandwiches, and desserts on a three-tiered serving tray so everyone can help themselves while they’re painting. For brewed tea, consider serving something creative such as Indian spice or gunpowder green with citrus.

  Color Me Pink Tea

  Who doesn’t love to think pink, especially when it comes to your tea table? Gather up all your pink floral plates and teacups, add a pink tablecloth, pink candles, and bouquets of pink flowers. Your tea luncheon might start with maraschino cherry scones drizzled with pink frosting or a chilled raspberry soup. Shrimp cocktail in avocado halves or a lovely shrimp quiche would make a perfect entrée. For dessert, think pomegranate sherbet and cranberry bars. A rich black tea flavored with rosebuds is the perfect accompaniment.

  Flowering Tea Party

  Once reserved for Chinese emperors and dignitaries, flowering teas are not only delicious to drink, they make a fascinating centerpiece. Round up two or three clear glass teapots, buy several bundles of dried flowering tea leaves at your local tea shop, and you’re in business. Place bundles in glass teapots, pour in hot water, and watch them magically bloom. A wonderful accompaniment to this delightful tea might be cranberry-orange scones, tea sandwiches of curried egg salad and deviled ham, and madeleines for dessert. And, yes, you do drink the flowering tea!

  TEA RESOURCES

  TEA MAGAZINES AND PUBLICATIONS

  TeaTime—A luscious magazine profiling tea and tea lore. Filled with glossy photos and wonderful recipes. (teatimemagazine.com)

  Southern Lady—From the publishers of TeaTime, with a focus on people and places in the South as well as wonderful teatime recipes. (southernladymagazine.com)

  The Tea House Times—Go to theteahousetimes.com for subscription information and dozens of links to tea shops, purveyors of tea, gift shops, and tea events. Visit the Laura Childs guest blog!

  Victoria—Articles and pictorials on homes, home design, gardens, and tea. (victoriamag.com)

 

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