Grilling the Subject (28 page)

His lips pulled back. His teeth were really white and really straight. He breathed heavily through his nose.

“To her surprise, you hit back,” I went on, “and suddenly she realized you weren't going to take it anymore. She ran.” I repeated the scenario I had envisioned moments ago: he grabbed the hair stick; he chased her; he realized he was barefoot and slipped into her garden boots. “When did you catch up to her?”

“At the fountain. She whirled around, fists raised. Too late. I plunged the stick into her cheating heart.”

“You set the fire, except the fire department, which you called using a burner phone, showed up too fast, and the robe that you'd been wearing when you killed her and buried beneath the rubble of brick didn't go up in smoke.”

Ronald grinned. “Ah, I get it now. I see why you came here. You want to show the police where I hid my robe. Too bad you won't get that chance.” He lunged and lashed out with the dagger.

I dodged the thrust. He tried again. I dropped to the
ground and, with my right leg, kicked the heel of his cane. It flew from his hand. He spun around and jabbed the dagger toward my head. In the nick of time, I rolled to the side, grabbed the cane, and whacked the backside of his calves. He pitched forward but didn't fall. I let go of the cane, scrambled to my feet, and shoved him.

Ronald reeled into the tool bench. The dagger slipped from his grasp and skidded beneath the lower edge of a cabinet. Growling, he reached for it.

Using the momentary distraction to my advantage, I hit the garage door opener and scooted out before it fully opened. I dashed to my car.

Seconds later, Ronald was chasing after me.

Remembering the spurs and rope that I had stored in the VW's trunk, I fished the car key from my pocket and popped the automatic button. The trunk's lid rose.

I glanced inside. The spurs were trapped beneath the rope. Drat! I cut a look over my shoulder. Ronald was on me. He swung his cane. The metal caught me in the hollow of my knees. My legs buckled. I slumped forward over the rim of the trunk.

“Get up!” Ronald ordered.

“Sure,” I said, but not until I'd gripped the strap of the spurs. I yanked the pair free and, as I swiveled to face him, swung up. The seven-pointed rowels struck Ronald beneath the jaw.

He screamed in pain and careened to the right. He tried to grip the rim of the trunk but missed. His body skidded along the rear-wheel fender; he banged on the door handle, which sent him spiraling to the left, giving me just enough time to knee him in the rump.

He toppled to the ground and howled in pain.

I raised the spurs to strike again.

He glanced over his shoulder and cried, “Don't hurt me! Please.” His voice was pitiful, the look in his eyes that of a wounded, beaten animal.

Holding the spurs overhead, I said, “On your feet! Walk to the trunk of my car.”

He obeyed. “Are you going to lock me in there?”

“No, sir.” I reached for the rope, unwieldy and heavy, and tossed it on the ground. “Sit,” I ordered.

Ronald did.

“Put your hands behind your back.”

He was so readily submissive that I wondered what else Sylvia had subjected him to during their marriage.

I looped the end of the rope in a figure eight around his hands and tugged. The knot wouldn't hold a flea in place, but Ronald didn't seem to realize that. “Don't move,” I ordered.

As I pulled my cell phone from my pocket, I heard footsteps.

“Jenna!” my father bellowed. In seconds, he materialized at my side.

Cinnamon showed up a second later and gauged the situation. “What's going on?” she asked.

I beamed. “Ronald is your killer.”

A
fter I'd gone
to the precinct to give my statement, my nerves were spent. I canceled dinner with Rhett, but he insisted that he come to the cottage. We watched reruns of cooking shows. Neither of us ate. Tigger settled onto my lap. He didn't budge until bedtime.

At seven the next morning, Dad called to check in on me. He had an update. Ronald had secured a lawyer, and the lawyer was trying to claim Ronald was mentally unstable, but Dad assured me he would be tried for murder. Cinnamon wouldn't relent.

At half past seven, David's mother called. She said she realized it was last minute, but she was having a memorial service for David later in the day. Could I attend? Of course I told her
yes
.

I ate sparingly, dressed in a black sheath and pink hairband—a small tribute to David's and my past—and Tigger and I headed to work.

For an hour, I straightened the children's corner.
Afterward, I moved back to the sales counter, where Katie had set a two-tiered crystal dessert stand filled with a variety of chocolates: truffles, buttery caramels, chocolate-covered nuts, and more. All taste testers. She'd had the brilliant idea to start offering a chocolate-making demonstration on the last Saturday of each month. It would be a nice treat for adults and could become a regular event for the Chocolate Cookbook Club. In anticipation, I ordered dozens more chocolate-themed cookbooks and fiction. We already had many set out for the town's book club–themed week, but I liked to be prepared.

Aunt Vera approached me. “Jenna, dear, why the black dress?”

“David's mother.” I sighed. “She can't plan anything too far in advance or she gets headaches.” I would grieve for David; I would not miss Helen.

“Would you like me to come with you?” she asked.

“No, thank you.

“Very well, but don't say I didn't offer.” Aunt Vera took a chocolate caramel and bit into it. “Mmm. Scrumptious. By the way, I have a bit of news. Are you up for it?”

Bailey flew through the door, the skirt of her aqua-blue dress billowing. She skidded to a stop by the counter. “Sorry I'm late. You won't believe what I heard at Latte Luck Café.”

“Me first,” Aunt Vera said. “I was getting ready to tell Jenna that Shane lost his job with the Wild West Extravaganza group, and he and Emily aren't getting married. Emily doesn't want to move from city to city, wherever he might roam.”

“Roam,” Bailey snorted. “That's funny, seeing as Shane was a rover.”

“What about the house they were buying?” I asked.

“Emily saw it and fell in love with it, spiders or no spiders. She's buying it with help from her parents.”

“That's wonderful,” I said.

“Okay, my turn!” Bailey cried.

“Not yet.” Aunt Vera held up a finger. “As for Tina Gump, she slipped in before you all arrived and announced that she, too, is dumping Shane.”

“Woot!” I chimed. Bailey echoed me.

“Poor girl,” Aunt Vera said. “She's so upset with the news about her uncle. She loved him dearly, but she realizes she must plant both feet on the ground. I gave her a quick reading, and she made a big life decision. Knowing she has to take care of herself, and there will be no money coming her way any time soon, certainly not from Sylvia's will—Sylvia didn't appreciate Tina in the least—she's taking on two jobs so she can apply to culinary college. I asked her to work here part-time. Is that okay?”

“Wonderful,” I said. “She'll get the hang of it right away, and none of us will feel guilty when we need to take an extra day off.” I hesitated. “What about Sylvia's funeral?”

Aunt Vera nodded. “Tina will take care of that. She's not heartless. There are funds to cover it.”

Bailey cleared her throat. “Now is it my turn?”

Aunt Vera opened both palms, ceding the floor.

“I was at Latte Luck Café with my mother, and D'Ann Davis joined us for coffee.”

“Name dropper,” I joked.

Bailey giggled and fluffed her hair. “Yes,
I
was dining with a star.”

I swatted her. “Get over yourself.”

“Okay.” She dropped the façade. “Anyway, get this! D'Ann got a whopping big part in the next frat-boy comedy. She's going to be the hot, sexy housemother! She's so excited. She hasn't done a comedy in years. Plus, Ava sold D'Ann's vacation home at ten percent over asking price. Ava is doing a happy dance, and so is D'Ann. That will get her out of her financial hole.”

“Bailey, sweetheart!” Lola, pretty in peach, hurried into
the shop, her arm extended. She was holding a bejeweled blue cell phone. “You left this at the coffee shop. I know how you hate to be without it.”

“That's not mine.” Bailey flourished her cell phone. “This is.”

Lola blushed and glanced at the phone. “Then whose is this?”

“D'Ann's?”

“No, hers is red.”

“Could it be a
burner
phone?” Bailey winked at me, knowing the whole town was abuzz that a burner phone was what nailed Ronald, the irony of the word
burner
not lost on anyone because of the fire. Bailey's phone jangled. She answered.
“Mi amor.”
She turned her back on us, for more privacy. “You did what? Without me?”

Lola and I sidled around to face her. I raised my eyebrows to signal:
What was up?

Bailey flapped a hand. “No, no. I—” She listened. “
Sí, sí,
but—”

“What?” Lola demanded.

“No, I did not say that, Tito,” she said. “No, you listen—” She flinched and held the telephone at arm's length. “What the—” She gaped at me, tears moistening her eyes. “He hung up on me.”

Lola slung an arm around her daughter. “Sweetie, can I help?”

Bailey wriggled free. “I doubt it. See, there was a glitch.”

“With the wedding venue,” I offered.

She bobbed her head. “Tito is there negotiating with them. He asked if I was sure this is what I want, a wedding at a vineyard. I told him yes. He said,
bueno
, because he is going to seal the deal for two years from now.”

“Two years?” I said. “I thought you had it set for September.”

Lola muttered, “Why, that no-good—”

“Mom! Stop! It's not his fault. It's the vineyard's fault. It double-booked.”

“You want to get married this year, don't you?” I said.

“Yes!”

“Are you willing to give up having the ceremony at CC Vineyard?”

“Yes!”

Lola melted, raw maternal emotions flushing her face, and petted Bailey's arm. “Then call Tito back and tell him to stop what he's doing. You and your partner make decisions together, not unilaterally. Remember that. Now, I must go return this phone to . . . whoever lost it. Heavens!”

As she exited, I thought of David. Our wedding. Our vow to always be honest and to lean on each other in times of trouble. He broke the vow and crushed my heart. May he rest in peace.

I hugged Bailey and said, “Your mother is right. Tell Tito what you need. Don't be bullied. You are the boss of you, and together you and he are a great team.” I kissed her cheek. “FYI, I might know another vineyard owner who can accommodate you.”

“I love you!” She fetched her purse and flew out of the shop.

At the same time, Rhett strolled in, looking as handsome as ever in a dark pinstriped suit and soft pink shirt. The pink was a nice touch. He bounced a set of car keys in his hand. “Ready?”

I nodded. Today I was officially moving into phase two of my life with the new love of my life, and soon . . . I would refind my
smile.

From Jenna:

I like to use this sauce on chicken or steak. Use four to six pieces of chicken or steak. My dad taught me to always baste after the first searing of the meat. Otherwise the sauce chars too quickly. On the other hand, it works really well as a marinade for flank steak.

(yield 1½ cups)

1 cup balsamic vinegar

¾ cup ketchup

⅓ cup firmly packed brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by one-third, 15 to 20 minutes.

From Katie:

These aren't really muffins. They're biscuits stuffed with goodness, but because they're baked in muffin pans, and that kind of cooking is all the rage, I decided to call them muffins. They are hearty enough for a meal. Enjoy! By the way, you can go the simple route and use Pillsbury refrigerated biscuits in the can, or you can make the biscuits from scratch. I'm providing a gluten-free recipe, but for those who can eat regular flour, swap out the glutenfree flour with regular flour and omit the xanthan gum.

(makes 10 muffins)

Ingredients for the muffins:

2½ cups gluten-free flour

1½ tablespoons baking powder

½ teaspoon xanthan gum

1 teaspoon baking soda

½ teaspoon coarse sea salt

6 tablespoons cold butter, cut into small cubes

¾ cup milk

1 tablespoon cider vinegar

Ingredients for the filling:

1 pound ground beef

½ cup ketchup

3 tablespoons brown sugar

1 tablespoon cider vinegar

½ teaspoon chili powder

1 cup (4 ounces) cheddar cheese, shredded

First make the muffin dough. (Or use Pillsbury refrigerated dough; see below).

In a pastry blender, mix the gluten-free flour, baking powder, xanthan gum, baking soda, and sea salt. Add the butter and pulse until the mixture looks the size of peas. Now add the milk and cider vinegar. The mixture will quickly form a dough.

Remove the dough and divide into 10 equal portions. Set out a piece of parchment paper and, using a rolling pin, flatten each dough portion into a 5-inch circle. Note: I like to fold the parchment over the dough so it won't stick to the rolling pin.
[If you are using Pillsbury refrigerated biscuits, pull them apart into 10 portions.]

Press each portion into a greased muffin cup, pressing down on the bottom and up the sides to form a “cup.” Set aside.

Preheat the oven to 375°F.

Now make the filling. In a skillet, cook the ground beef over medium heat until it is no longer pink, stirring it and breaking it up into little chunks as it cooks. When done, drain and pat with paper towels to remove the excess fat.

In a small bowl, combine the ketchup, brown sugar, cider vinegar, and chili powder. Add the mixture to the cooked beef and mix well.

Using a ¼-cup measuring cup, divide the meat mixture among the dough-lined muffin cups. Sprinkle with 1 to 2 tablespoons shredded cheese.

Bake for 15 to 18 minutes, or until the dough is golden brown and the cheese lightly browned.

From Katie, a postscript:

By the way, I made a major mistake when I first created the biscuit portion of this recipe. I incorrectly made the milk mixture 1¾ cups. Oops! Well, guess what? The mixture started to really rise, and since I don't like to throw things away, I spooned the dough into popover cups just to see how they would turn out, filling the cups
halfway. Ta-da! Perfect “popover” biscuits! I baked them at 400°F for 15 minutes. They came out incredibly flaky. Yield: 6 to 10 biscuits.

From Katie:

There's nothing heartier than a good chili. On a cool, foggy day in Crystal Cove, it's one of my all-time favorite meals. Make sure you cook it long and slow. The strong coffee adds a real kick to it. The toppings make it even more scrumptious. Personally I like to add all three of them. The cheddar should be really sharp!

(serves 6 to 8)

2 to 4 tablespoons canola oil, plus more as needed

2 pounds boneless beef chuck, cut into small cubes (about ½ inch)

2 cups chopped sweet yellow onions

8 garlic cloves, chopped

⅓ cup chili powder, plus more if desired (
see below
)

1 teaspoon white pepper or cracked black pepper (12 strong grinds)

1 teaspoon dried oregano

2 tablespoons tomato paste

1 28-ounce can chopped plum tomatoes (do not pour off liquid)

1¾ cups beef broth

⅓ cup brewed espresso or strong coffee

4 to 5 cups pinto beans (
homemade recipe, see below
) or 2 15-ounce cans, drained

For topping, as desired:

Shredded cheddar cheese

Sour cream

Diced avocado

In a large pot, heat ½ tablespoon canola oil over medium-high heat. Pat the beef dry. Brown in batches, about 4 minutes each, adding more oil as needed. Transfer to a plate.

Pour off the beef juice.

Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, 5 to 6 minutes.

Add ⅓ cup chili powder and the pepper, oregano, and tomato paste. Stir and cook for 30 seconds.

Return the meat to the pot, and stir in the tomatoes with their liquid, plus the broth, espresso, and pinto beans.

Bring to a boil, then reduce the heat and simmer, covered, until the beef is tender, 1½ to 2 hours.

Divide among bowls. Top with cheese, sour cream, and avocado, as desired.

If you want to spice up the chili, add another 1 to 2 tablespoons of chili powder right before serving!

From Katie:

Let me share a wonderful trick on how to cook pinto beans!

First, slow soak: Add the beans to a saucepan and water, at a ratio of 2 or 3 cups water per 1 cup dried beans. Place the lid on the saucepan and soak a minimum of 8 hours. You can put this in the refrigerator overnight. So plan ahead!

Drain! Never cook beans in the water they have soaked in. Always drain and use fresh water for cooking. Also,
never
add seasonings or salt to the cooking beans.
Why not?
Because this can change the cooking time and can toughen the beans. I found this out on the Internet. Who knew?

Now, get ready to cook the pinto beans. Add water at a ratio of 3 cups liquid to 1 cup dried (but presoaked) beans. So for a pound of beans, about 6 cups of water. Place the beans in the pot, then pour the water over them. The liquid should cover the beans by 1 to 2 inches.

Bring the beans to a boil. Reduce to a simmer and cook for 1½ to 2½ hours. Mine take 2½ hours! The beans are ready when they can be mashed easily. I remove a spoonful and test by pressing with a fork. Another thing I learned from the Internet: cooking time may vary depending on the size and age of the beans, the humidity and, well, other
what ifs
! It's nature, I guess.

Remove from the stove. Drain! They are ready to be used, or they may be stored in an airtight container for 2 to 5 days.

If you're using canned beans, remember to drain them in a colander.
Rinse the beans under cold water to remove the liquid.

Use in the recipe as directed. Enjoy!

From Jenna:

This is so simple, even I can do it. I love corn any time of the year, but in the summer, when it's fresh from the field, it's incredible!

(serves 4)

4 ears of corn, still in their husks

Butter

Heat a barbecue grill to medium. Note: if you are cooking these with something like ribs where you are keeping the flame low, make sure you cook the corn longer—like 5 to 10 minutes longer! I like crisp corn, but I do like it better when it's cooked through.

Meanwhile pull the husks of the corn to the base of the ear. Be careful not to pull them off! Remove the silk from each ear of corn—there's not much, surprisingly. Put the husks back and place the ears in a large pot of cold water with 1 tablespoon of salt. Soak for 10 minutes.

Remove the corn from the water and shake off the excess.

Place the ears of corn in their husks on the grill. Close the cover and grill for 15 to 20 minutes, turning about every 5 minutes, or until the kernels are tender. You can pierce with a knife or fork to test. Remove the husks. Serve hot with butter.

From Jenna:

You know I like easy recipes. I also like fresh, fresh, fresh. This crisp salad goes with anything: steaks, burgers, or a sandwich. And it's terrific by itself. Just don't be afraid to cut the corn off the cob. I was the first time. Big knife, slippery corn. It was a cinch. What a silly goose to be afraid.