“That’s probably true, but he signed the papers. The painting belongs to you, no matter its worth.”
She could feel the guilt again. Lauritz had said that he wasn’t interested in anything. And the lawyer had told him there was a painting among the embroideries in the attic. He still hadn’t wanted to see it. He had checked out of the guesthouse on his own, without paying, of course, and had left before she was home. She had mixed feelings, and decided to talk to her parents as soon as she figured out the worth of the painting.
“I don’t have the nerves to have such a valuable painting hanging in a living room full of strangers. It’s better to have it appraised and sold,” she said, staring into the distance, lost in her own thoughts. She was pretty sure it was real. “There might be an art dealer in Oslo that can have a look at it on Monday. The guests aren’t arriving until the afternoon.”
“They sure will. They’ll come running when they see something this valuable.”
She was thinking of her brother, who could have sold it on his own, perhaps for a fortune. But he had given away his rights to it. Should she give him the painting anyway? She weighed her options. The way he threw money out the window, it would be silly of her. The money could be used to refurbish and decorate the Tower. And for the upkeep of the guesthouse. There were high costs associated to such an old house. Yes, that was exactly what she would do. She wondered if Mathilde knew about the painting. Would she have given it to her brother if so? Or had she counted on the fact that he wouldn’t clear out the attic, to keep her belongings? It was hard to tell, and she would never get an answer to that question. But she suspected that her aunt didn’t know about it, otherwise she wouldn’t have let such a valuable painting collect dust in the attic.
She took a spoonful of the cheesecake instead of pondering the unanswered questions. “Yum.” The crust of the cake was an unusual combination of cookies and dark chocolate. Then a layer of lemon-mousse, topped with orange jelly and decorated with red currants.
“You can bake as well…” She sank back into the sofa and dreamed. Her heart was pounding as if it was locked up, and she could tell that she liked him a lot. She was falling in love with him, and she didn’t mind at all. Why not welcome love with open arms? She was free to do whatever she wanted, and the same went for Erik.
She looked at him and smiled encouragingly. He was easily convinced, and drew her close. They slipped down on the sofa and ended up laying there, snuggling tightly together.
“So much has happened lately. I almost haven’t had time to breathe. But I know one thing. Breaking off the engagement was the right thing to do. Preben and I weren’t meant for each other.”
“I can’t agree more.”
Neither of them said anything for a moment. Their faces were so close to each other that she could have stuck out her tongue and reached his mouth. She could smell a whiff of citrus fruit passing her nose.
“Are we thinking the same thing?” He looked deep into her green eyes.
She let her fingers run over his soft, clean-shaven cheek. “I’m thinking that you’re a very handsome doctor,” she said and felt like life was good. “And that I’m falling in love with you, again.”
“And me with you. I think we’re a perfect match. Do you know how beautiful you are?”
“Of course Mom is beautiful.”
Both of them were startled and abruptly sat up, equally red in the face. How embarrassing. Her daughter had come home and caught them red-handed on the sofa. Good thing they still had their clothes on.
“Sorry, I couldn’t help it.” Anneli laughed heartily. “I thought you heard me, but I can see you’re busy with each other.”
“Well, it doesn’t seem like you mind Erik being here.” She pulled her fingers through her hair and straightened her blouse.
“Not if I get to taste the cake.” Anneli took off her coat.
“I thought you were at a birthday party.” She cut a slice of the cake and put it on her own plate. “Didn’t you eat cake there?”
“I sure did, but this one looks so yummy. You never make cheesecake, Mom.”
“Erik gets the honor.”
Anneli looked at him with eyes wide open while reaching for the plate. “Mom, if I were you, I would keep a man who can bake. Goodnight.” With the cake in hand, she walked out of the living room.
They sat looking after her, before they burst into laughter.
“Children don’t sugarcoat it,” Erik said and tried to get up. “I should probably get going.”
She shook her head and held him back. Then she wrapped her arms around his neck. “Stay with me, we even have Anneli’s blessing. What more do we need?”
These are Bettina’s favorite recipes!
All of her cookies are easy to make and taste wonderful!
Snickerdoodles (approx. 45)
2 eggs
1 ½ cup sugar (340 g)
1 cup butter (227 g)
1 tsp. vanilla
2 ¾ cup flour (625 g)
½ tsp. salt
1 tsp. baking soda
Plenty of sugar
Plenty of cinnamon
Stir eggs and white sugar in a mixer – stir for a long time.
Add butter at room temperature, mix well.
Sift flour, vanilla, salt, and baking soda – blend carefully into the egg mixture and mix thoroughly.
Chill dough in the fridge for 2 hours.
Mix sugar and cinnamon in a small bowl.
Form cookie dough into 1-inch balls. Make one at a time and roll the ball into sugar and cinnamon mixture.
Place the balls on a baking tray covered with a baking sheet.
Bake in the oven at 400 degrees F (200 degrees C) for 8-10 minutes, or until light brown.
Leave to cool on a rack.
Bettina always triples the recipe – they disappear quickly!
Chocolate Chip Cookies (approx. 35)
7 oz. butter (200 g)
10,5 oz. sugar (300 g)
2 eggs
10 oz. flour (275 g)
1 tsp. baking powder
1,75 oz. almonds (50 g)
17,5 oz. chocolate (500 g)
Stir butter and white sugar in a mixer – stir until fluffy.
Add eggs, and mix.
Sift flour and baking powder – blend carefully.
Add chopped almonds and chopped chocolate.
Place a large tablespoon (equals 1 cookie) on a baking tray covered with a baking sheet. It will expand in the oven. Bettina makes a dozen cookies on each tray.
Bake in the oven at 300 degrees F (150 degrees C) for approx. 15 minutes. Try your way to find your favorite. If they get too dark, the cookies will be harder and crispier. If they are golden, they will be soft and delicious.
Bettina always doubles the portion, unless her brother is visiting.
Brown Sticks
7 oz. butter (200 g)
7 oz. sugar (200 g)
1 egg yolk
1 tbsp. golden syrup
1 tsp. vanilla sugar
1 tsp. baking soda
10,5 pz. flour (300 g)
1-2 tbsp. cocao
1 tsp. cinnamon
Lots of granulated sugar
Stir butter and white sugar in a mixer – stir until fluffy.
Add egg yolk and syrup, and mix.
Sift flour and the rest of the ingredients, apart from the granulated sugar.
Split the dough into 6 parts. Shape into sausages and place 3 on each baking tray covered with a baking sheet. Flatten them with your hands.
Brush thoroughly with egg white.
Generously sprinkle with granulated sugar.
Bake in the oven at 350 degrees F (175 degrees C) for 10-12 minutes – one tray at a time.
While still hot, gently cut the sausages diagonally into approx. 1 inch (2,5 cm).
Leave to cool on the baking tray and move to a rack once cold.
This is a pretty large recipe, but Bettina doubles it anyway!
About the au
thor
Mette Barfelt is a Norwegian author. After 16 years working for travel agencies and airlines, she educated in marketing and started writing books. She has traveled extensively throughout the world and visited numerous countries. Her passion for travels and cruises resulted in the non-fiction cruise guide "Alt du bør vite om cruise," published by Aschehoug Publishing House in Norway. She is now writing contemporary romances – sweet small town love stories with a dash of suspense. The books in the series are stand-alone novels. She lives with her husband and two teenagers, just outside Oslo in Norway.
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Acknowledgements
I wish to thank the following people for their contribution to this book:
My husband, Kjetil, for his great support and technical
skills.
Valeska Ruiken for the translation from Norwegian.
C.L. Cannon@Fiction-Atlas Author Services for editing.
Helen Pryke for proofreading.
Ashraf E. Shalaby for the amazing cover.
And my fabulous Book Launch Team for their support!
Time for New Beginnings Page 30
