by Haley Harper
“Oh have no fear about that, miss. I keep a close eye on them all the time.” Lastly, Shannon turned to Maureen and Jake.
“Well, all I came here to do was write a book and maybe see a ghost or two.” Her friends laughed.
“And how did that work out for you?” Jake asked. Shannon held up the notebook of jumbled notes that had not yet made it into her manuscript.
“Well, like the song says, two out of three ain't bad!” She hugged them both once more and opened the taxi door. Suddenly she had the feeling that someone was watching her. Looking up, she scanned the windows of the mansion until her eyes fell on the one that would have been her room. The curtain was pulled slightly aside, and there looking back at her was the pretty face of the dark haired maid. This time she didn’t look at all nervous or mysterious. This time she was smiling.
Epilogue
Shannon couldn’t believe how good it felt to be home. She hadn’t talked to Mitch since her return, and surprisingly, she didn’t feel all that bad about it. He had come by like she’d asked and gathered his things. A single red rose had been sitting in a vase on the kitchen counter with a note that said simply, I’m sorry. She had closed the door on that chapter of her life.
Her book had started coming together nicely and would make it to press on time, given nothing weird happened on her next two trips. She would gather her final research from those trips and send the first draft off to her editor in plenty of time.
She opened one eye just a bit to peek at the sleeping mound of fur at her feet. She remained perfectly still knowing that even the slightest movement would signal him that she was awake. Then she would be deluged with slobbery kisses until she rose and prepared for their morning walk. She wanted to relish this quiet morning moment just a little bit longer. In a few minutes she would get up, make coffee, and take Edgar for his walk. They would travel around the block, no doubt stopping at every bush and tree. They would wave to neighbors, talk to the kids outside playing, gather their mail and return home. Shannon loved how normal and comfortable it all was.
Once home she poured another coffee, wishing it tasted as good as the coffee in England. Maybe when my book is a bestseller, she thought. I’ll be able to afford coffee like that. Smiling at the thought, she flipped through her mail. Again, most of it was normal, ordinary everyday stuff…junk mail, bills, a reminder from the vet that Edgar was due for his vaccinations, and last but not least a letter from Jake. Shannon grinned and took the envelope and her coffee out to her little balcony, and started to read.
Dear Shannon,
I hope this letter finds you well. I have just finished up all the loose ends of the Melissa Davenport case and I thought you might be interested in how it all worked out. Without boring you with legal details, suffice it to say he will be in prison for a very long time.
Maureen thought you would be especially interested in the details we learned of his past. Apparently he at one time owned a gas station and car repair service that he had purchased from a man named Larry Jordon. He was an older man who sold the business to Tom when he was ready to retire. The business was Larry’s Auto Repair, the one that the matchbook came from. It was destroyed in a fire a year or so ago. That’s why you couldn’t find it when you did your internet search. And it also explains the visions Maureen had of old cars and such. Most interesting I’m sure you’ll agree!
Maureen and I are well and are planning a trip soon to enjoy some well deserved rest. Perhaps we’ll meet again sometime in our travels. Who knows?
Please take care, and write when you have a chance.
All the best,
Jake Monroe
Shannon folded the letter and sat back with a sigh. “All’s well that ends well,” she said to Edgar, scratching his ears when he looked up at the sound of her voice. As if he agreed, Edgar wagged his bushy tail and laid his head back down on his paws.
The End
Authentic British Recipes
Traditional Bakewell Tart
2/3 cup butter
¾ cup ground almonds
2/3 cup white sugar
2/3 cup self raising flour
1 tsp baking powder
3 whole eggs, plus 1 egg yolk
1 tsp almond extract
1 grated rind of lemon
3 tbsp raspberry jam
For the short crust pastry:
1 cup plain flour
½ cup butter
Cooking Instructions
Shell:
Make pastry and chill for 20 minutes before rolling out and fitting to pie plate
Bake shell in 350⁰ oven for 25 minutes
Remove and cool
Spread bottom with raspberry jam
Filling:
In a bowl, cream the sugar and butter until white and fluffy. Add ground almonds, eggs, self raising flour, almond flavoring, baking powder and lemon rind.
Pour into pie shell and bake at 350⁰ for 15 minutes.
After 15 minutes sprinkle with flaked almonds and return to the oven for a further 12-15 minutes.
Serve and enjoy!
Cottage Pie
Filling:
1 pound lean ground beef
2 medium onions chopped
2 stalks celery finely sliced
2 medium carrots diced
1 large can chopped tomatoes
2 tbsp tomato paste
1 quart beef stock
1 tbsp Worcestershire sauce
4 tbsp cornstarch
1 tbsp cold water
Topping
1-2 pounds potatoes
2 tsp oil
2 slender leeks, trimmed and sliced
¼ cup sour cream or crème fraise
Cooking Instructions
Peel and boil potatoes until soft
Sauté leeks in oil until tender
Drain potatoes and mash with sour cream
Add leeks and stir well
Set aside
Brown together beef, onions, carrots and celery
Add the tomatoes, tomato paste, beef stock, and Worcestershire sauce
Season to taste
Simmer gently for about 20 minutes
Mix the cornstarch and water to a thin paste
Add to meat mixture and stir
Pour the beef mixture into a large shallow ovenproof dish.
Top the beef with the mashed potatoes and leeks
Bake for 30 minutes at 350⁰ until the topping is golden and the filling is bubbling.
Toad in the Hole
1 cup flour
4 eggs
1 cup milk
1 cup water
Pinch of salt
1 tbsp malt vinegar
4 tbsp melted shortening
12 pork sausages
2 large onions sliced
Salt and pepper to taste
Preheat the oven to 350⁰
Cooking Directions
Sift flour into large bowl
Add eggs milk, water and mix well
Add salt and malt vinegar and let stand for half an hour
Heat 2 tbsps of shortening in a deep casserole
Brown sausages and then place in oven for 10 minutes
Sautee onions in remaining oil until tender
Season with salt and pepper
Remove sausage and turn oven to 425⁰
Sprinkle onions over sausage
Pour batter over sausages
Bake for 25 minutes
Turn the oven down to 350⁰ and cook for a final 10 minutes, until the top is golden-brown and crisp.
Remove from the oven and serve with gravy.
Tea Time Scones
4 cups white flour
5 Tbsp. Baking powder
½ cup sugar
½ cup butter
¾ cup heavy cream cream
¾ cup milk
½ cup raisins
1 egg
Jelly or jam serve
Whipped cream
Preheat the oven to 425⁰
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br /> Sift flour and baking powder together into a large bowl.
Add the sugar.
Cut the butter into the dry mix, then add the cream and milk. The dough should be slightly sticky to the touch. Throw in the sultanas and gently mix, so that they are evenly distributed.
Cover the dough with plastic wrap and allow to rest for 10 minutes.
Roll the dough to about ½” thick.
Cut out rounds to the required size.
Brush the tops with egg using a pastry brush, then place them in the fridge for 20 minutes. Brush the scones once more just before baking.
Bake the scones in the centre of the oven for 10-12 minutes.
Beer Batter Fish and Chips
4 sturdy fish fillets like cod, haddock or halibut
6 tbsp plain flour
6 tbsp corn starch
Pinch of sea salt
1 bottle of beer
1 lemon
Chips
8 potatoes, peeled, and cut into chunky chips
Vegetable oil, for deep-frying
Tartar Sauce
2 egg yolks
1 tsp Dijon mustard
3 tbsp white wine vinegar
200 ml vegetable oil
1 tbsp chopped gherkins
4 green olives
½ chopped onion
2 Tbsp parsley finely chopped
Mix egg yolks, vinegar and mustard
Add oil while stirring until mixture is thick and creamy
Add a squirt of lemon juice
Stir in remaining items
Keep in fridge
To Make the Batter
Mix flour and corn starch together with a pinch of salt and whisk in the beer until you have the consistency of thick cream.
Heat oil in a deep fat fryer to 375⁰.
Dip the fish fillets in the batter and drop carefully into the hot oil. Do not overload the basket. Shake the basket gently so the fish doesn’t stick. Cook for 3-5 minutes until golden.
For the chips, reduce oil to 325⁰. Add the potatoes and cook for 8-9 minutes. Remove, and heat the oil to 375⁰. Place the potatoes back in the basket and cook for 2-3 minutes, to ensure a crisp coating.
Yummy Yorkshire Pudding
3/4 cup flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef or vegetable oil for cooking
Preheat the oven to 450 degrees F.
Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated.
Coat a 9-inch pie pan, muffin tin or baking dish with oil or beef drippings. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
English Sticky Toffee Pudding
For the cake:
Butter, for baking dish plus 1/4 cup, melted
Scant 1/3 cup dark brown sugar, packed
1 cup plus 2 tablespoons self-rising flour
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons chopped, rolled dates
For the sauce:
3/4 cup dark brown sugar, packed
Approximately 2 tablespoons unsalted butter in little blobs
2 1/4 cups boiling water
Directions
For the cake:
Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
For the sauce:
Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with heavy cream, vanilla ice cream or whipped cream.
Traditional Bubble and Squeak
Ingredients
1 1/2 pounds potatoes, peeled and cut into chunks
1 1/4 pounds mixed winter vegetables such as carrots, turnips, parsnips, onions, leeks or cabbage, chopped
Olive oil
2 pats butter, divided
1 (7-ounce) package vacuum packed chestnuts
6 pork sausages
6 beef sausages
Sea salt and freshly ground black pepper to taste
Small bunch fresh rosemary, leaves picked and finely chopped
Nutmeg, for grating
3 red onions, peeled and finely sliced
1 bay leaf
1 tablespoon all-purpose flour
1/2 cup balsamic vinegar
1 cup plus 1 tablespoon good-quality vegetable or chicken stock
Directions
Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.
Heat a Tbsp of olive oil and half the butter in a large frying pan and add the chestnuts. Sautee for three minutes
Add the potatoes and vegetables. Mash the vegetables up in the pan
Flatten the mixture into a thick pancake shape.
Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
Preheat the oven and a roasting pan to 425 degrees F.
Drizzle sausages with olive oil and season with spices
Remove roasting pan and stir in the onions with remaining butter until tender
Place sausages on top of onions
Add bay leaf
Roast for about 40 minutes
Add the flour, vinegar and stock to the onion pan and stir to make onion gravy
Serve the mashed vegetable mixture with the sausages and top with gravy
Steak and Kidney Pie
1 1/3 cups flour
1/2 cup cold, unsalted butter, cut into cubes
1/4 teaspoon salt
1 egg
2 to 3 tablespoons iced water
5 tablespoons oil
1 pound beef steak, cut into 1 inch cubes
2 beef kidneys cut into 1 inch cubes
Salt and freshly ground black pepper
1 cup mushrooms
3 small onions, chopped
3 tablespoons flour
2 tablespoons Worcestershire sauce
2 cups hot water
Milk, for brushing pastry
Sea salt and pepper to taste
Directions
In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips or pastry blender until mixture looks like peas size crumbles.
Beat together the egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. Pastry should be moist with some bits of butter. If the pastry is too dry, add up to 2 more tablespoons of water.
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushrooms. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to
the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4 inch. Fill a 9 inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.
English Pound Cake Trifle with Strawberries
6 cups pound cake scraps and crumbs
1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature)
1/4 cup sherry or orange flavored liqueur
Vanilla cream
Brown sugar whipped cream
1/2 cup nuts ground with 1/2 cup sugar
2 pints strawberries, cut up tossed with 1/4 of cup sugar
Vanilla Cream:
2 cups milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
