The Body in the Gravel
Page 24
“You can stay with us until you’re on your feet,” Ansel said. He glanced at Jazzi. “Is that all right?”
“Not tonight.” She gave a wicked smile.
Radley laughed. “I’d have to go home and pack, but I think I’m going to go for it. I’ll try not to stay underfoot too long.”
“The house is big enough, we’ll make it work.” It would cramp their privacy a little, but it would only be for a while. And Ansel would like having his brother in town.
When the food had a serious dent in it, the men moved the furniture out of the way in the living room, rolled up the oriental carpets, and the DJ put on dancing music. Ansel and Jazzi cut the cake, and Jerod popped more champagne corks. Gran drank enough to hit the dance floor. Even Reuben and Isabelle pulled out their best moves.
Jazzi and Ansel moved from one person to another, grateful they could share the day with so many people they loved.
Two hours later, satiated with food, drinks, and fun, guests began to leave. By seven, Jazzi and Ansel had the house to themselves.
“No work tomorrow,” Ansel said. “We can put the house together then. For right now, I’ve stared at you in that dress long enough. You’ve never looked more beautiful, but it’s time for that thing to hit the floor. I’ve thought about having you to myself for the last two hours.”
When he started for the staircase and told George, “Later,” the pets curled up to wait. They might not understand that their owners were now married, but they understood what later meant. And this time, they sensed that later would take longer than usual.
Please turn the page for some delectable recipes from Jazzi’s kitchen!
Potato Salad
I combined Ina Garten’s French potato salad with my mom’s recipe for potato salad (because I love mayo), and came up with this. Cut 10 small Yukon gold potatoes into chunks (I don’t peel them). Boil the chunks in salted water until tender. While they boil, make the sauce.
For the sauce:
In a large mixing bowl, combine:
1 cup of Miracle Whip or mayonnaise
3 sliced celery stalks
1 diced sweet onion
2 tablespoons of dry vermouth
2 tablespoons of chicken stock
3 tablespoons of white wine vinegar
½ teaspoon of Dijon mustard
2 teaspoons of kosher salt
1 teaspoon of coarse black pepper
10 tablespoons of olive oil
2 teaspoon of dry dill
When the potatoes are tender, drain them, and add the sauce while the potatoes are still hot. Stir together. If the potatoes mush a little, even better. At the end, add 4 hard-boiled eggs, chopped.
Sloppy Joes
My sisters don’t like any foods that are too fussy or elaborate. They prefer the kinds of meals I used to make for my boys. (I made them “fancy” mac ’n’ cheese once with Gruyère, and they hated it. Now I stick to cheddar.) When I make them sloppy joes, I know I’m safe. They don’t like them too tomatoey, though; here’s their favorite type:
3 pounds of 80/20 ground beef, browned and drained
1 chopped sweet onion
1 chopped red pepper
1½ teaspoons of garlic powder
1 tablespoon of yellow mustard
¾ cup of ketchup
3 tablespoons of brown sugar
Salt and pepper to taste
Flat Iron Steak Tips and Mushrooms over Buttered Noodles
My husband will eat and enjoy almost anything I cook, but when I make beef, he’s a happy man. Steak and potatoes is his favorite. We both love flat iron steaks in almost anything. (They work perfectly in beef ’n’ broccoli.)
Boil a bag of wide egg noodles according to the package directions. Be sure to add salt to the water to flavor the noodles while they cook. Brown the steak while the noodles boil. When the noodles are cooked, drain them, return them to the pan, and add ½ to 1 stick of butter. Add salt if needed and parsley flakes to taste.
Cut 1 flat iron steak lengthwise into 3 long strips, then slice horizontally into bite-sized pieces. Brown them in a large skillet in olive oil. Salt and pepper to season. If you want a little more kick, sparingly sprinkle with Canadian seasoning. When the beef is cooked as you like it, add:
1 small box of sliced mushrooms, sautéed
1 tablespoon of minced garlic
6-ounce can of tomato sauce
1 tablespoon of soy sauce
¾ cup of beef broth
A light splash of balsamic vinegar
Heat, letting the flavors mingle and allowing the sauce to coat the pieces of steak.
Sausage Rolls
Milk and cheese are not my friends, so I make sausage rolls that I can eat, and my husband loves them without the cheese, too. However, if you like cheese, just add some shredded mozzarella before you roll them up.
I use a roll of pre-made pizza dough. Spray a baking sheet with olive oil or other cooking oil, and place the dough on the sheet.
For the filling:
Brown 2 pounds of Bob Evans (or your favorite) sausage, and add:
1 pint of sliced mushrooms, cooked until they are soft
14 ounces of marinara sauce (or 15 ounces of tomato sauce, a pinch of sugar, 1 teaspoon of Italian seasoning, and 1 teaspoon of minced garlic)
Let the filling cool while you sauté:
1 cup of frozen diced green peppers
1 thinly sliced sweet onion
Top the dough with the sausage mix filling and the vegetables. Add mozzarella if desired. Pull up the sides and the ends of the dough to seal. Bake at 425 degrees for 15–20 minutes until golden.