by Tara Meyers
Ember didn’t know what to expect as she accepted the two-foot long item covered by a soft, pliable animal hide. Curious, she carefully unwrapped it to reveal an intricately carved wooden flute. While she’d seen one of the traditional Lakota pieces only once before in her grandparents’ home, she knew what it was. Blushing, she peered up at Nathan, at a loss for words.
“Are you familiar with the tradition of the love flute, or Šiyótȟaŋka?” he asked.
Ember nodded. The legend of the love flute was shared by many Native American cultures. When a brave selected a woman he wanted to court, he would play his flute for her as a way of communicating his intent.
“Although it hasn’t been practiced for several generations,” Nathan explained, “our family’s flute has still been passed down. I want you to have it.”
Ember knew that Nathan wasn’t big on emotional displays or speaking about his feelings. The gesture spoke volumes.
Nathan cupped her face gently in his hands and then brushed back a loose strand of red hair from Ember’s face. “I want you to know that I’m not going anywhere. You have my heart, and our lives are parts of the same story.”
A love unlike any she’d ever experienced replaced the feeling of anxiety that had been brewing in her chest. Holding tight to the flute with one hand, Ember reached out to touch Nathan’s face with the other, mirroring his gesture.
“It’s a story I can’t wait to read.”
THE END
I hope you enjoyed Cat’s Got Your Arsenic!
Did you know it’s the third book in a series? Read book one now!
You Can Lead A Horse To Murder
RECIPES
Crystal Haven Pumpkin Pie
INGREDIENTS
1 9-inch unbaked piecrust
3 eggs, separated
1 16-ounce can of pumpkin (2 cups)
1 cup evaporated milk
1 cup sugar
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
DIRECTIONS
1. Prepare unbaked piecrust by lining pie pan and creating a decorative edge by rolling and pinching the dough along the rim. Preheat oven to 375.
2. In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
3. In a large bowl with the same beaters and with mixer at low speed, beat together egg yolks, pumpkin and next seven ingredients until well blended.
4. With wire whisk or rubber spatula, gently fold beaten egg whites into pumpkin mixture.
5. To avoid spilling the pumpkin mixture, place the pie pan on the oven rack and then pour filling into crust.
6. Bake 45 minutes or until the filling is set and knife inserted one inch from the edge comes out clean. Refrigerate.
Nature’s Brew Pumpkin Spiced Latte
INGREDIENTS
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
¼ teaspoon pumpkin pie spice
¼ teaspoon pure vanilla extract (or more, to flavor)
Whipped cream for topping
DIRECTIONS
With an espresso machine:
1. Simply mix the ingredients into the milk prior to frothing.
2. Add frothed milk to the espresso in a large mug, top with whipped cream and enjoy!
Without an espresso machine:
1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a microwave safe bowl, cover the bowl with plastic wrap and vent by poking a small hole. Microwave until it’s hot, about 1 or 2 minutes. Whisk vigorously until the milk is foamy.
2. Add to the espresso in a large mug, top with whipping cream and enjoy!
OR
1. Combine the milk, pumpkin, puree, sugar, pumpkin pie spice and vanilla into a small saucepan and slowly warm over low heat while whisking. Remove from heat once hot and frothy.
2. Add to the espresso in a large mug, top with whipping cream and enjoy!
Pate a choux Recipe For Crème Puffs
(Courtesy of Chef John Clover)
INGREDIENTS
1 ½ cups water
1 stick plus 1 tablespoon unsalted butter, cut into cubes
1 teaspoon sugar
½ teaspoon salt
1 ½ cups all-purpose flour
8 large eggs
DIRECTIONS
1. Preheat the oven to 400. Line 2 large baking sheets with parchment paper
2. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the pan, 2 minutes.
3. Remove the pan from the heat. In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
4. Transfer the dough to a piping bag fitted with a ½ inch plain tip. Pipe 1 ½ mounds onto the baking sheets, leaving 1 inch between them.
5. Spray the mounds with nonstick cooking spray. Bake the choux for about 35 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Let cool completely.
6. Using a serrated knife, slice off the tops and reserve. Fill the bottom halves with sweetened whipped cream and fresh raspberries, or Pastry Cream. Replace the tops, dust with confectioners’ sugar and serve.
ABOUT THE AUTHOR
Tara Meyers resides in the beautiful state of Washington. When she isn’t writing, she’s out hiking in the rugged Cascade Mountains, or enjoying life with her two amazing kids and several dogs! If you were entertained by this story, you might also like the novels she’s written under the pen name of Tara Ellis.
Amazon author page for Tara Meyers
Amazon author page for Tara Ellis
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