Midnight in Christmas River

by Meg Muldoon

I felt my whole body convulse in a shiver.

  Daniel shook his head again.

  “And after seeing that, I did do a U-turn across six lanes of traffic. Nearly got in an accident for it. And I followed that truck all the way to this office building. I waited for the driver to step out. I was so excited, I thought I might just throw up. I remember thinking maybe the coroner got it wrong somehow. Maybe it wasn’t Jared who died in the convenience store that day.”

  He glanced over at me.

  “But the man who stepped out of the truck that morning? It was a bald guy in his fifties with big bug-eye glasses and a briefcase. There was nobody who even remotely looked like Jared in that truck.”

  He let out a sigh.

  I reached out, gripping his hand and squeezing it.

  “Now, for years, I convinced myself that what I saw that day was just a product of not getting enough coffee that morning. But I’ve been thinking about it lately. I guess this whole Ashcroft Black situation brought it up. And even though it doesn’t make any sense at all, even though I can’t explain it, I know now, in my gut, that I saw clearly that day.”

  I watched as Daniel’s eyes grew glassy in the firelight — a rare sight.

  “I think it was Jared,” he said in a low voice. “I think he was trying to let me know he was okay. And that I didn’t need to worry about him anymore.”

  I leaned over, resting my head on his shoulder. We sat in silence for a long while as the fire crackled.

  “Maybe he was trying to save you time on your drive, too,” I finally said.

  I looked up. Daniel was smiling a little. He sniveled and cleared his throat.

  “Yeah, maybe he was. Anyway, I guess it comes down to me being a hypocrite. I know I told you I thought all that ghost business was a bunch of mumbo jumbo. But I guess that’s not really true. Because when I think about it, I really do believe that things exist beyond what science can explain. Because I saw Jared that day. I know that now.”

  I smiled, gazing at him.

  “It kind of makes me feel good — the thought that spirits exist,” I said. “You know? At first it scared me. But I find the idea that our loved ones are still around us a comforting thought.”

  Daniel looked up at the blanket of stars overhead.

  “Sometimes I think about my mom,” I continued. “And I think about all the time I missed out on with her. And about how I still miss her so much. But sometimes I have this feeling. I can’t explain it. But it’s like…”

  I trailed off, following Daniel’s gaze up into the heavens.

  “Like she’s never really left my side, you know? Like she’s still here somehow. It doesn’t always feel like that, but when I’m at my happiest and feeling my best, I can feel some part of her with me. I can still feel her love.”

  I paused.

  “I don’t know… maybe none of that makes sense.”

  Daniel gripped my hand, looking over at me.

  “No — it makes sense, Cin. Perfect sense.”

  He smiled.

  “Makes me feel good, too, to think that,” he added.

  He didn’t speak for a long while. Then he leaned over, kissing me on the cheek.

  “Anyway, there’s my big lie. Sorry I wasn’t truthful with you.”

  “I’m just glad you told me.”

  “Want another mug of cider?”

  “I’d love one,” I said. “And let’s break into the candy bowl. I don’t think we’ll be getting anymore trick-or-treaters tonight.”

  “Sounds good. But just so you know, all the Milky Ways in that bowl are mine.”

  I dropped my jaw in feigned shock.

  Daniel very well knew that Milky Ways were my favorite candy.

  “What kind of man are you, Sheriff Daniel Brightman? Taking all the good candy like that before his wife even has a chance to choose?”

  Daniel stood up.

  “A man who knows what he wants, I reckon.”

  I stood up, too, letting my blanket drop to the ground.

  “Well if you think I’m gonna stand for such barnyard behavior, you’re in for a lesson.”

  “Is that right, Mrs. Brightman?” he said, a sparkle in his eye.

  “That’s right, Sheriff.”

  I smiled.

  A second later, I took off for the candy bowl sitting on the back porch steps, Daniel closing in at my heels.

  We laughed the rest of that Halloween night, enjoying our lives to the fullest.

  And not once did either of us mention the name Lorna Larimer ever again.

  Continue reading for six scrumptious fall party recipes from this mystery!

  CHRISTMAS IS COMING…

  Pre-order your copy of Mistake in Christmas River: A Christmas Cozy Mystery (Book 12) today!

  An old cold case.A violent robber on the loose. And a dark small town secret scandalous enough to kill over – the latest installment in the Christmas River series is the most explosive one yet. Hitting digital shelves this holiday season!

  Pre-order your copy today and get the sale price of $3.99!

  PLUS don’t miss the GRAND OPENING of Meg Muldoon’s Etsy Shop! Opening fall 2018.

  Inspired jewelry, heartwarming ornaments, and meaningful Christmas gifts with cozy flair all lovingly handcrafted by Meg! Mailing list subscribers get a coupon, so be sure to sign-up!

  Did you enjoy MIDNIGHT IN CHRISTMAS RIVER? Please let others know by leaving a review on Amazon. Reviews are greatly appreciated by the author. Thank you in advance, dear reader!

  And if you’ve been enjoying these Christmas River mysteries, consider signing up for Meg’s Patreon Cozy Lodge page! For as little as $1 a month, you’ll get books, novellas, card art, and fun anecdotes from Meg’s cozy world. Come on down to the lodge and see what’s cooking!

  For cozy contests, giveaways, and recipes, join Meg Muldoon on Facebook or visit her Website.

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  The Meg Muldoon Collection

  The Christmas River Cozy Mystery Series

  Murder in Christmas River: A Christmas Cozy Mystery (Book 1)

  Mayhem in Christmas River: A Christmas Cozy Mystery (Book 2)

  Madness in Christmas River: A Christmas Cozy Mystery (Book 3)

  Malice in Christmas River: A Christmas Cozy Mystery (Book 4)

  Mischief in Christmas River: A Christmas Cozy Mystery (Book 5)

  Manic in Christmas River: A Christmas Cozy Mystery (Book 6)

  Magic in Christmas River: A Christmas Cozy Mystery (Book 7)

  Menace in Christmas River: A Christmas Cozy Mystery (Book 8)

  Missing in Christmas River: A Christmas Cozy Mystery (Book 9)

  Meltdown in Christmas River: A Christmas Cozy Mystery (Book 10)

  Midnight in Christmas River: A Christmas Cozy Mystery (Book 11)

  Mistake in Christmas River: A Christmas Cozy Mystery (Book 12)

  The Christmas River Cozy Mystery Novella Series

  Roasted in Christmas River: A Christmas Cozy Mystery Novella (Book 1)

  Caught in Christmas River: A Christmas Cozy Mystery Novella (Book 2)

  Crushed in Christmas River: A Christmas Cozy Mystery Novella (Book 3)

  The Cozy Matchmaker Mystery Series

  Burned in Broken Hearts Junction: A Cozy Matchmaker Mystery (Book 1)

  Busted in Broken Hearts Junction: A Cozy Matchmaker Mystery (Book 2)

  The Dog Town USA Cozy Mystery Series

  Mutts & Murder: A Dog Town USA Cozy Mystery (Book 1)

  Bulldogs & Bullets: A Dog Town USA Cozy Mystery (Book 2)

  The Holly Hopewell Cozy Mystery Series

  The Silence of the Elves: A Holly Hopewell Cozy Mystery (Book 1)

  The Broomfield Bay Mystery Series (with Jools Sinclair)

  Ginger of the West: A Witches of Broomfield Bay Mystery (Book 1)

  Hot Cider, Christmas River Style

  (Serves 6)

&nbs
p; From Cinnamon: When you have good-quality cider on hand, you don’t need to dress it up much to get an amazing beverage. Just add a little orange, a little cinnamon, and a kick of bourbon, and you’ve got yourself the perfect drink for a crisp fall evening.

  60 oz. of Honey Crisp apple cider

  1 orange

  2 cinnamon sticks, plus extra for garnish

  8 to 10 oz. of quality bourbon (optional!)

  Pour apple cider into a pot and place on stove. Cut four thin slices of the orange and add to apple cider along with two cinnamon sticks. Bring to boil, and let simmer for five minutes. In the meantime, cut orange peel strips from the remaining orange, and create six curly twists.

  Divide apple cider among mugs. If you’re using bourbon, add one to two ounces of bourbon to each mug for a nice kick (depending on how strong you’d like your cider). Garnish with orange twists and cinnamon sticks.

  Sit by the fire, and watch the leaves fall.

  Cinnamon’s Sour Cream Apple Pie

  From Cinnamon: This pie represents the way in which recipes transcend their ingredients to become something magical and meaningful. Whenever I have a bite of this pie, it always takes me back to the crisp fall days of my childhood in Christmas River. Carving pumpkins with my mom on our back patio on October weekends, watching classic scary movies together on the couch of our old house, and baking tasty treats in the kitchen. That’s a lot for sugar, pastry, and a few apples to conjure up! But therein lays the magic of baking. It can transport you somewhere else and remind you of what really matters in life.

  I hope you enjoy this recipe as much as I have over the years!

  Crust

  2 1/2 cups flour

  5 tablespoons sugar

  3/4 teaspoon salt

  1 tsp cinnamon

  6 tablespoons unsalted butter

  6 tablespoons shortening

  6 tablespoons apple cider

  Combine flour, sugar, salt, and cinnamon in a large bowl. Cut in butter and shortening with a pastry cutter until the mixture becomes pebbly. Add apple cider to the mixture until the dough begins to stick together. Add more cider if necessary. Gather up into a ball, and wrap in plastic wrap. Let it chill in the fridge for at least two hours.

  Bring the dough out from the fridge, and divide in half. Roll out one half of dough, and press it into a pie dish. With a fork, place some breathing holes in the crust, then place the pie dish in the freezer for twenty minutes (freezing it before baking helps ensure that the crust will keep its shape!) Meanwhile, pre-heat the oven to 350 degrees. After twenty minutes, remove the pie dish from the freezer and bake for ten minutes. Remove from oven, then let cool.

  Filling

  7 Granny Smith apples

  3 tablespoons butter

  2/3 cup sour cream

  1/3 cup sugar

  1/4 tsp salt

  2 tsp whiskey

  3 tablespoons flour

  Dash of cinnamon

  Peel and cut apples into eighths. Meanwhile, in a large sauce pan, melt the butter over medium heat. When the butter is melted and starts bubbling, add the apple slices. Sauté for about 10 to 15 minutes over medium heat, making sure not to burn the apples. When ready, the apples should be a nice golden shade and should be slightly tender. Remove from heat, and let cool.

  Meanwhile, in a bowl, combine sour cream, sugar, salt, whiskey, flour, and cinnamon. Pour mixture over cooled apples, and toss until well-covered. Spoon filling into pre-baked pie crust.

  Topping

  3 tablespoons brown sugar

  3 tablespoons sugar

  1 teaspoon cinnamon

  1 cup walnuts, chopped (optional)

  In a small bowl, combine all ingredients. Dust mixture evenly over the apple filling before baking.

  Roll out remaining half of crust dough, and cut even lattice strips from it. Weave them atop the pie filling. Bake the pie at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 40 minutes or so. If the crust starts browning too much, cover with aluminum foil.

  Let cool, then enjoy a slice with whipped cream, ice cream, or even a hunk of good-quality cheddar cheese.

  Halloween Red Pepper Dip

  (makes 1 ½ cups)

  From Cinnamon: Mmm, mmm, mmm is all I can say about this one! This dip is a tried and true party hit that can be made earlier in the day and kept in the fridge until the celebration begins.

  ½ cup of sliced almonds

  ½ cup sun-dried tomatoes in oil, drained and oil reserved separately

  3/4 teaspoon minced garlic

  1 teaspoon minced orange zest

  1 tablespoon olive oil

  ¾ cup chopped roasted red peppers from a jar

  1 tablespoon red wine vinegar

  2 tablespoons orange juice

  ¼ teaspoon salt

  Pita chips

  Pre-heat the oven to 375. Roast the almonds on a baking sheet for about 4 minutes until golden and fragrant. Let cool.

  Combine the drained sundried tomatoes, garlic, orange zest, and cooled almonds in a food processor. Process for about a minute until smooth.

  Add the oil drained from the tomatoes, the olive oil, roasted red peppers, vinegar, orange juice, and salt to the processor and process entire mixture until smooth. Chill mixture for about half an hour before serving. Serve with pita chips and enjoy!

  Bacon-wrapped dates

  From Cinnamon: This is a crowd pleasing hor d’oeuvre if there ever was one. These sweet and salty treats are easy as pie to make and always vanish lightning fast when they come out of the oven. So if you want them to last until your party guests arrive, be sure to keep snackers and food thieves out of the kitchen!

  8 slices of thin bacon

  16 dates

  4 oz. of goat cheese

  Toothpicks

  Preheat the oven to 350 degrees.

  Slice the dates lengthwise on one side and remove the pit. Using a spoon, stuff a small amount of goat cheese into each date and press the sides together to close.

  Cut the bacon slices in half and wrap each date with a half-slice of bacon. Secure the bacon to the date with a toothpick.

  Arrange on a baking sheet and bake for 10 minutes. Remove the toothpicks and flip the dates over so they get cooked fully on each side and leave in oven for another 7 minutes or so. Remove from the oven when the bacon is fully cooked and place on a paper towel-lined plate. Let stand five minutes before serving.

  Geronimo Brewing Co.’s Toasty Rosemary Hazelnuts

  From Cinnamon: On some windy, stormy October nights in Christmas River, even the hazelnuts on the trees get cold! This recipe remedies that, and is an excellent way to get any fall soirée started. Warren has bowls of these appetizers on tables throughout the Geronimo Brewing Co. pub as they go exceptionally well with a fresh pint of beer and good conversation.

  2 ½ cups hazelnuts, skins removed*

  2 tablespoons unsalted butter

  2 tablespoons fresh rosemary, finely chopped

  1 tablespoon brown sugar

  ½ tsp cayenne pepper

  2 teaspoons sea salt

  ½ teaspoon black pepper

  1 ½ tablespoons real maple syrup

  Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  Place the nuts in medium bowl and add brown sugar, cayenne, and black pepper. Set aside.

  In a sauté pan over low heat, melt the butter. Stir in the rosemary and cook for about a minute until fragrant. Remove from heat and stir in the maple syrup. Add the nuts to the sauté pan and coat completely.

  Transfer the seasoned hazelnuts to the parchment-covered baking sheet. Bake about 10 minutes (keep a close eye on them so they don’t burn!), tossing once halfway through baking. Remove from oven and allow to cool for 5 minutes before serving.

  Enjoy!

  *I find that hazelnuts are usually expensive, but you can find good deals on large bags of them at Trader Joes. If you can’t find any that have the skins removed,
toast the hazelnuts at 375 degrees for about 7 minutes before making this dish, then rub them with a towel until the skins peel off.

  Tempting Pumpkin Gingersnap Cheesecake Bars

  (makes 24)

  From Cinnamon: In my book, you can’t have a fall celebration without some sort of pumpkin-inspired treat. This one is exceptionally creamy and delicious and is the sort of thing that starts speaking to you as soon as you pull it from the oven. Whispering sweet nothings, tempting you to try a little, and then a little more. Be careful around these is all I can say!

  Crust

  40 pre-bought gingersnap cookies

  2 tablespoons sugar

  5 tablespoons butter, melted

  Filling

  8 oz package of cream cheese

  1 cup brown sugar

  1 can of pumpkin puree (15 oz.)

  2 eggs

  1 can evaporated milk

  2 tablespoons pure maple syrup

  1 teaspoon bourbon

  1 teaspoon cinnamon

  ½ teaspoon ginger

  ¼ teaspoon salt

  Pinch of cloves

  Pre-heat oven to 350 degrees. Grease a 9 by 13 inch baking pan and line with parchment paper (have it overhang the side of the dish just slightly.)

  The crust: In a food processor, pulse together the gingersnaps and sugar into fine crumbs. Add the melted butter and pulse a few more times until well combined. Press the crumbs evenly into the bottom of the prepared baking pan. Bake for 10 minutes.