Sweet Revenge (Dewberry Farm Mysteries Book 7), page 16
With real estate prices in Boston, there was no way I could pay my rent with the salary that Ellie, the owner of Bean Books and a dear friend, was able to pay me, even though she had offered me an assistant manager position. When Ellie told me Loretta was ill and might be looking for someone to help run Seaside Cottage Books—or even take it over for her—something inside me responded. I'd always fantasized about owning my own bookstore and living in a small community, and I wasn't getting any younger. Did I really want my obituary to say "She always wanted to own a bookstore but never got around to it"? No matter what happened, I was glad I'd gone after what I'd always wanted; and Ellie had been a terrific cheerleader and consultant during my moments of doubt.
Winston seemed to approve of the new digs, too; he'd settled down into the dog bed I'd put beside the old desk I was using as a counter, looking content for the first time that day. Or at least relieved to be out of his crate. I knew the demand for dinner would be coming soon, though.
"Mail is in the top drawer of the desk—there were a few things that looked important, so I put them on top of the stack—and I shelved another order of books that came in today," Bethany informed me. "There was a new one from Barbara Ross in the order, so I put it in the New Releases display."
"Perfect," I told her.
"I'm going to head home for dinner," she said. "But I'll be back tomorrow. If you need help unloading, I can ask my cousins to come give us a hand tomorrow morning."
"That would be a massive help; there's no way I could get that couch up the stairs on my own, much less the mattress. I can't thank you enough!"
"See you in the morning, then. I can't wait!"
"Text me when you get home, okay?'
"I will," she promised.
I watched through the front window as Bethany climbed onto her bike and turned right on Cottage Street, keeping my eyes on her until she disappeared from sight. Her house was only a few blocks away. I knew Snug Harbor was safe, but I also knew I wouldn't sleep soundly unless I knew Bethany had gotten home okay.
Once a mother, always a mother, I suppose.
"Let's stretch our legs," I suggested, grabbing a leash from the passenger seat of the car and clipping it to Winston's collar. With a glance back at the house—and the U-Haul I still had to unload—we headed down the grassy trail to the water, pausing to inspect a few raspberry bushes with berries hidden under the yellow-green leaves, Winston straining at the leash and sniffing everything in range. Berries I would pick and put into ice cream sundaes, into muffins... I had so many things to look forward to this summer. Beach roses filled the air with their winey perfume, the bright blooms studding the dark green foliage.
Winston romped happily toward the water, smelling all the grass tufts, only slowing down and treading carefully when we got to the rocky beach. The tide was halfway out, and Winston was staying close beside me. Even though the waves in the harbor were minimal, he'd been swamped by a rogue wave once, and had had new respect for the ocean ever since. As we walked, I scanned the dark rocks mixed with flecks of brown seaweed, searching out of habit for sea glass. I found two brown chunks, doubtless the remains of old beer bottles; a couple of green shards; and two bits of delicate pale green that must have started life as Coke bottles; and I was about to turn back when a glint of cobalt caught my eye. I scooped it up and rinsed it off; it was a beautiful, deep blue shard, my favorite color and a lucky find. I tucked it in my pocket and walked up the beach, my stomach rumbling. What I really wanted to do was go to one of those restaurants up the street and indulge in a lobster dinner, but I was on a tunafish budget, so a homemade sandwich would have to do.
I grabbed the overnight case from the back seat of the SUV and climbed the back stairs to the apartment porch, Winston in my wake. Then I unlocked the door and stepped inside, flipping on the light with my elbow, and smiled. It was cozy, sweet, and... in a word, perfect.
In the back of the little house, with a gorgeous view of the harbor, was the living room, whose natural-colored floors and white walls (painted by me) looked fresh and bright, even in the evening. Although the furnishings currently consisted of nothing more than two folding chairs and a dust mop, I could picture how it would be once I brought in my white couch and coffee table, with a big blue rag rug against the golden floor.
The kitchen was small, but cozy, also with wood floors and white walls, with a card table I'd gotten at the second-hand store in the corner. I'd outfitted the kitchen with odds and ends from my kitchen in Boston, including a toaster oven I'd been meaning to throw away for years, a coffeemaker that had been state-of-the-art in the late 1990s, and stacks of white and blue plates from Goodwill. I plopped down my overnight bag, released Winston from his leash, and grabbed a loaf of bread I'd put in the freezer the last time I was here, tucking two slices into the toaster oven and fishing in the small fridge for cheese. A bottle of cheap but not entirely undrinkable Prosecco sat in the fridge door; I'd bought it in anticipation of this night.
I slapped a slice of cheddar cheese on each piece of bread, then hit "toast" and retrieved a jam jar from the cabinet. While Winston watched, I popped the cork on the Prosecco and filled the jar. Then, jam jar in hand, I walked into the living room and surveyed the view from the kitchen window, which overlooked the harbor.
The sandbar connecting Snug Harbor to Snug Island had been almost swallowed up by the tide, and two late seagulls picked through the broken shells at the water's edge. Two sea kayakers were heading out from the island, paddling toward Snug Harbor, probably anxious to get back before total darkness fell. The sky was rose and peach and deep, deep, blue, and the first two stars twinkled in the cobalt swath of sky.
I looked down to where Winston stood behind me, looking up at me expectantly, head cocked to one side. "To new beginnings," I said, slipping my companion a piece of cheese before raising my jar in a toast, then sipping the fizzy Prosecco. "We made it."
As I spoke, I noticed a furtive figure slipping out of the trees and creeping up the path to the house. Then it paused, and I could see the pale oval of a face looking up at the lit window. As if whoever it was had changed their mind, he or she hustled back into the trees, melting into the shadows. Beside me, standing at the glass door, Winston's hackles rose, and he growled.
Goose bumps rose on my arms for the second time that night—this time, not in a good way. "It's okay," I reassured the little dog, hoping to reassure myself at the same time. "Whoever it is is gone."
As I spoke, the smell of burning toast filled the air. "Drat," I said, and I hurried back to the kitchen, where the edges of the toast had blackened.
I pulled it out of the toaster and onto a plate, burning myself in the process, and cut off the edges with a butter knife, then sat down at the table with my sad-looking toasted cheese sandwich and a jam jar of Prosecco, still wondering who had headed up the path and changed tack at the last minute.
Whoever it was was gone, I told myself as I bit into my sandwich. And I had other things to worry about.
Like unpacking the truck.
And preparing to have all of Snug Harbor descend on my fledgling bookstore in less than 24 hours.
It was almost midnight by the time I curled up with Winston snuggled into the crook of my arm. I hoped it was my last night sleeping on an air mattress, but with my crisp blue and white percale sheets, fluffy blanket, and soft pillows, it wasn't exactly a hardship. Besides, it was lovely being able to see the stars out my window; and to open the window and hear the lap of the water against the shore and the breeze in the maple tree next to the house, instead of Boston traffic in the distance.
I read one of Lee Strauss' charming Ginger Gold books until my eyes started to droop. Then I reached to turn off the lamp I'd set up next to the head of the mattress and burrowed into the covers, lulled to sleep by Winston's steady breathing and the soothing sound of the ocean.
Until a crashing sound from downstairs woke me up.
Download your copy of the first Snug Harbor Mystery, A Killer Ending, now to find out what happens next!
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The Snug Harbor Mysteries
A Killer Ending
Inked Out (Winter 2020/2021)
The Gray Whale Inn Mysteries
Murder on the Rocks
Dead and Berried
Murder Most Maine
Berried to the Hilt
Brush With Death
Death Runs Adrift
Whale of a Crime
Claws for Alarm
Scone Cold Dead
Anchored Inn
Gray Whale Inn Mystery #11 (2021)
Cookbook: The Gray Whale Inn Kitchen
Four Seasons of Mystery (A Gray Whale Inn Collection)
Blueberry Blues (A Gray Whale Inn Short Story)
Pumpkin Pied (A Gray Whale Inn Short Story)
Iced Inn (A Gray Whale Inn Short Story)
Lupine Lies (A Gray Whale Inn Short Story)
The Dewberry Farm Mysteries
Killer Jam
Fatal Frost
Deadly Brew
Mistletoe Murder
Dyeing Season
Wicked Harvest
Sweet Revenge
Slay Bells Ring: A Dewberry Farm Christmas Story (Fall 2020)
Cookbook: Lucy’s Farmhouse Kitchen
The Margie Peterson Mysteries
Mother’s Day Out
Mother Knows Best
Mother’s Little Helper
Wolves and the City
Howling at the Moon
On the Prowl
Leader of the Pack
Recipes
Sweet Texas Cornbread
Wonderful with Hoppin’ John, particularly on a cold winter day. Or just butter. Lots and lots of butter. And a touch of honey if you’re feeling decadent.
Ingredients:
1 cup flour
1 cup yellow cornmeal
1/3-2/3 cup sugar (depending on how sweet you like it)
1 teaspoon. salt
2 teaspoons baking powder
2 eggs
1 cup milk
1/3 c. plus 2 teaspoons vegetable oil
1 teaspoon vanilla
Directions:
Preheat the oven to 400 degrees. In a small bowl, without stirring, soak cornmeal in milk for 15 minutes. Spray a 10- inch round oven-proof skillet or pan (cast iron is ideal).
In a large bowl, combine the flour, sugar, salt and baking powder with a whisk. Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla, mixing until just combined. (Batter will be slightly lumpy.) Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into center of the cornbread comes out clean.
Hoppin’ John
This old-fashioned recipe is a classic; it’s a tasty, easy dish you can toss in the crockpot. I love it with cornbread to sop up the juices, and maybe a salad on the side if I’m feeling industrious. Collard greens are traditional, and you can pass a bottle of tabasco around the table for those who like a little bit of heat.
Ingredients:
1 pound black-eyed peas, soaked overnight in cold water and drained
1 medium yellow onion, diced
1 rib celery, diced
1 medium red bell pepper, diced
1 smoked ham hock
32 ounces chicken broth
2 whole bay leaves
3-5 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon smoked paprika
Directions:
In a 6-quart or larger crockpot, combine the soaked black-eyed peas, onion, celery, red bell pepper, ham hock, chicken stock, bay leaves, garlic, black pepper, and smoked paprika.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beans are tender.
Discard the ham hock and bay leaves.
Serve with hot rice or cornbread (see recipe for Sweet Texas Cornbread in Breads and Rolls).
Texas Peach Cobbler
This is wonderful on its own, but even better with a big scoop of vanilla ice cream!
Ingredients:
Filling
4 cups peaches (frozen, or ripe, sliced and peeled)
1⁄2 teaspoon vanilla
1 tablespoon lemon juice
4 tablespoons sugar
Batter
1 1⁄4 cups all-purpose flour
6 tablespoons melted butter
3⁄4 cup sugar
2 tablespoons baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla
1 tablespoon turbinado sugar
Directions:
Preheat oven to 350 degrees, and peel the peaches if using fresh. (To peel fresh peaches, blanch them in boiling water briefly; this will make peeling a cinch.)
Combine the peaches with sugar, lemon juice & vanilla to make the cobbler filling and set aside.
Pour butter into an 8-inch square baking dish, making sure it covers the bottom.
Combine flour, sugar, baking powder, salt, and cinnamon in a medium bowl. In a small bowl, mix milk and 1/2 tsp. vanilla together. Add milk mixture to flour mixture, stirring just until moist. Spoon batter mixture over butter and spread evenly. Do not stir!
Spoon the peach mixture over the batter, gently pressing the peaches into batter.
Bake at 350 degrees for 40 minutes, sprinkle with turbinado sugar, then bake for an additional 10 minutes or until the crust is golden.
Honey Muffins
Quick, easy, and oh-so delicious.
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey, preferably from a local producer
Directions
Preheat oven to 400° and prepare muffin pan by greasing them or filling with muffin cup liners.
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate bowl, combine egg, milk, butter and honey.
Stir into dry ingredients just until moistened.
Fill muffin cups three-fourths full and bake on the middle rack until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack.
Peach Honey Butter
Heaven in a jar. Also good made with apricots!
Ingredients
9 cups sliced peaches, pitted but not peeled
1/4 cup water
2 1/4 cup granulated sugar
3/4 cup honey
2 vanilla beans, seeds scraped out
Instructions
Combine peaches and water in a large pot (I like to use a large stock pot).
Bring to a boil and reduce heat, then cover and simmer for 10 - 15 minutes or until peaches are tender. Remove pot from heat and cool slightly.
Use a food processor or blender (I use an immersion blender) to puree peach mixture until smooth. (You may have to do it in batches if you’re not using an immersion blender.) You should have about 14 cups of pureed peaches.
Return peach puree to pot.
Add sugar, honey, vanilla bean seeds, and empty vanilla pod, then bring to boil, stirring until sugar dissolves.
Reduce heat and simmer uncovered for about 60 minutes, stirring often, until the mixture is thick and mounds on a spoon.
Remove vanilla pods.
Ladle hot peach butter into hot, sterilized half-pint jars, leaving a 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process filled jars in a boiling water canner (I use a stock pot with a metal trivet or dish towel in the bottom) for 5 minutes. Start timing when water returns to boiling.
Remove jars from canner and cool on wire racks. Enjoy and give to friends
Beeswax Foot Balm
This is perfect for cracked feet and dry elbows. I like to put it on after a bath and wear socks overnight!
Ingredients
1/2 cup beeswax pellets or broken-up beeswax
1/2 cup cocoa butter discs or shea butter
1/4 cup calendula oil
1/4 cup sweet almond oil
30 drops lavender or other essential oil
Glass or metal jars with lids
Instructions
Bring water in bottom of a double boiler to a boil, then reduce to a simmer.
Place all ingredients (except essential oil) in the top pan of the double boiler.
Heat ingredients, swirling the pan from time to time, allowing beeswax pellets and cocoa butter discs to melt completely.
Remove from heat and add lavender essential oil. Swirl to mix.
Pour liquid into containers and allow to cool, then put on lids.
Serafine’s Salve
This is a two-part recipe, if you want to make your own herb-infused oil. You can also purchase your infused oil premade if you want to skip to the second step. And, as always, the recommendations below are not meant to be medical advice!
