Too Many Crooks Spoil the Plot

by Sarah Osborne

  I teared up as we left Eddie’s house.

  She smiled indulgently. “I’m not that far away, my dear. Twenty minutes? We’ll see each other all the time.”

  Once we were in the car I couldn’t wait to get home.

  I couldn’t stop smiling when I saw my house again. The magnolia was beginning to blossom. My neighbor had cut the lawn, and while the tulips were past their prime, the roses were beginning to blossom. Hermione had to sniff every corner of the yard. Even breakfast couldn’t entice her inside. As for Majestic, she sidled into the house but lost it when she saw her old toys. She ran around like a crazy animal, bouncing her stuffed mouse all over the living room.

  The kids put their suitcases in their room, gathered up their book bags, and waited by the door.

  “You both look eager for school,” I said.

  Jason made a face, but I knew he’d missed his friends. Lucie smiled up at me. “Third grade is a very important year,” she said.

  “It is, and I bet Michael has missed you.”

  Lucie blushed.

  “I won’t tease you about Michael if you don’t tease me about Mason. Deal?”

  “Deal.”

  I dropped the kids off at school and arrived at the clinic a little before nine. Vic gave me a hug.

  “So glad to have you back,” she said. “Everything is settled?”

  “Everything is settled. The kids are safe, and the bad guys are gone.”

  “Good. It’s been a madhouse here. Beza came in early. You ready to see her?”

  “More than ready.”

  I went to the first exam room and found Beza seated on the examination table. “Do you need to examine me today, Dr. Brown?”

  “Not today. This is a wellness check. Are you well?”

  Beza gave me a dazzling smile, white teeth against her beautiful coffee brown skin. “Yes. I am.”

  “Where is the uncle you worried about?”

  “He has gone back to Nigeria. He said there is no opportunity here for a man like him.”

  “He’s right. Is there opportunity for the rest of the family here?”

  “My mother and father work in a 7-Eleven near our home. I wanted to work there too, but they insist I stay in school. We manage.”

  “Good. Your brothers and sisters are well? How many are there—four, I think?”

  “Four. All in school. All well.”

  The good visit started my day off perfectly, and the rest of the day disappeared before I knew it.

  When I picked the kids up in aftercare, they were bubbling over with news. Especially Lucie.

  “Miss Langston said she didn’t know how she managed without me. And you know, Aunt Ditie, I could do all the work. Almost like I hadn’t missed any school at all. And even Michael said hi to me. And my friend Amanda wanted to know everything that happened.” Lucie was quiet for a second.

  “What?” I asked.

  “Do you think Amanda could come home with me one day after school?”

  “Of course. If she comes on a Friday, she could come for a sleepover.”

  “A sleepover?” Lucie’s eyes widened. “Could we have popcorn and watch movies and stay up past my bedtime?”

  “Absolutely.”

  “I want a sleepover too,” Jason said.

  “You and I will have our own fun, I promise. And maybe Lucie will let us all watch a movie together.”

  That seemed to satisfy him. He was an easy boy to please. He ran after Hermione, who rolled over on the floor so he could scratch her belly.

  Lurleen and Dan came for dinner that evening, along with Mason, who brought pizza and salad for all of us.

  Lurleen was as happy to be settled into her house as I was in mine. “Bring the kids over whenever you want. Dan wants to have a lot of cookouts this summer.” It seemed that Dan’s lease was up the end of the month, and Lurleen’s house was certainly big enough for two.

  My house was full of the warmth that only children can bring. Children and baking. I taught the kids how to make bread and even Jason got into the art of kneading, as long as it didn’t go on forever.

  Phil called me one last time after I moved back home. He was in New York but promised to get in touch when he was heading south for the Battle of Atlanta reenactment. I warned him I might be too busy to see him then. Or ever, I thought.

  In exchange for his testimony, Charlie Flack was released without charges. He was the cornerstone of the district attorney’s case. He came over for a few visits before he left for California where he had a job lined up with a biochemical research firm.

  Kathleen Sandler, the new head of Sandler’s Sodas, decided she could give him a decent recommendation. After all, it was his preliminary work that had led to the phenomenal new product. She also thought it would be good to have him on the other side of the continent. Charlie, for his part, assured all of us he had learned his lesson. He could be content with a simple life. He told me he wasn’t suited for a life of crime—there was an understatement.

  Though Jason was afraid of him at first, they gradually worked things out. Charlie played ball with him and showed him some chemistry experiments. By the time he left, Charlie had one of Jason’s favorite action figures for safekeeping. There was no talk of Jason living with Charlie, and I decided to let sleeping dogs lie.

  Life quieted in a way I couldn’t have imagined. After a few weeks, I managed to get in touch with Ellie’s mother, who told me she’d found a home and a husband in Costa Rica. She wouldn’t be coming back to the US anytime soon, but if I wanted to bring the children down for a visit, she’d be delighted to see us. Since the children had only seen their grandmother on two occasions, I didn’t rush to buy airline tickets.

  It felt wonderful to be settled in with Hermione, Majestic, and the kids. I had a formal foster care arrangement with the Division of Family and Children Services. It didn’t hurt that I knew the head of the agency well. I arranged my hours at the refugee clinic so I could take the children to school and pick them up in the afternoon. Lurleen was delighted to look after them if I had to stay late and on Saturday morning while I worked.

  What had changed the most was me. I stopped thinking about my next move. There wasn’t going to be a next move. Atlanta was my permanent home. The home where I’d raise my children. My children. What a magical ring that had to it.

  And Mason? What would happen with Mason? We’d been to war together, but I wasn’t sure how we’d do in peacetime. We’d have to see. That didn’t mean Mason wasn’t at our house most nights for supper because he was.

  Ditie’s Sampler of Best Recipes

  Ditie is a collector and not an inventor.

  She doesn’t create new recipes, but

  she searches for the best of everything.

  She doesn’t mind doctoring recipes

  (pun intended)

  until they taste just right.

  When she can she attributes the recipe

  to the person who created it.

  Enjoy!

  Best Chocolate Chip Cookies

  Chocolate chip cookies should be a mainstay of any baker. They are quick, easy, and delicious. The recipe doesn’t really matter. I use the one on the package of the semisweet chocolate chips.

  The secret is in the baking. If you want cookies that are soft, chewy, and melt in your mouth (as I do) decrease the suggested baking time by one to two minutes. The cookies will look underdone but when they cool, they will be perfect.

  Mexican Chocolate Cake

  If you love chocolate, pecans, and cake, this is the recipe for you. Even if you’re not sure you love all those things, this magnificent cake will convince you.

  Servings: 10–12

  Difficulty: Moderate. This is more time consuming than difficult but worth the effort.

  Cake Ingredients />
  1 stick margarine (1/2 cup)

  1/2 cup vegetable oil

  2 squares unsweetened chocolate or 4 tablespoons unsweetened cocoa

  1 cup water

  2 cups unsifted all-purpose flour

  1 teaspoon baking soda

  2 cups sugar

  1/2 cup sour milk (place 1 1/2 teaspoon vinegar in 1/2 measuring cup. Fill with milk.)

  2 eggs, beaten

  1 teaspoon cinnamon

  1 teaspoon vanilla extract

  Instructions

  Preheat oven to 350 degrees.

  Combine margarine, oil, chocolate, and water in a saucepan and heat until chocolate is melted.

  Combine flour, baking soda, sugar, milk, cinnamon, and vanilla in a large bowl.

  Combine both mixtures.

  Pour batter into a greased 12 by 18 inch pan or two greased and floured round cake pans.

  Bake 20–25 minutes or until done.

  Five minutes before cake is done, make frosting. (I usually start the frosting when I pull the cake out of the oven. I like to use the cake rounds even though it makes the cake a little trickier to frost.) Icing Ingredients

  1 stick margarine (1/2 cup)

  2 squares unsweetened chocolate

  6 tablespoons milk

  1 package confectioner’s sugar

  1 teaspoon vanilla extract

  1/2 cup chopped pecans

  Instructions

  Combine margarine, chocolate, and milk in saucepan and heat until bubbles form around edge.

  Remove from heat.

  Add confectioner’s sugar, vanilla, and pecans.

  Beat.

  Ice cake while still warm. (Pan cake can be iced immediately. Cake rounds will need 10 minutes so they slip out easily from the pans.)

  Summer Pasta

  From my colleague Salley Jessee, MD.

  Children and adults love this light dinner, no matter what the season.

  Servings: 4–6

  Difficulty: Easy

  Ingredients

  2 tablespoons olive oil

  1/3 cup pine nuts

  2 garlic cloves, minced

  2 large tomatoes, seeded and diced (preferably fresh ripe)

  16 ounce jar marinated artichoke hearts, drained and quartered

  10 pitted Kalamata olives, sliced

  1/3 cup chopped fresh basil

  2 teaspoons fresh oregano (or 1/2 teaspoon dried)

  Salt and pepper to taste

  8–10 ounces capellini cooked according to directions

  Grated fresh parmigiana cheese (don’t even think about canned!!)

  Instructions

  Heat oil in skillet. Add pine nuts and garlic and sauté until the pine nuts and garlic are light brown. (Be careful not to brown the pine nuts as they will taste burned.)

  Stir in the tomatoes, artichoke hearts, olives, basil, and oregano and heat through.

  Season to taste.

  While the sauce is heating, cook the capellini and drain.

  Pour the sauce over the pasta and serve with the freshly grated parmigiana.

  Serve with a fresh green salad and bread.

  Best Barbecue Meatloaf

  (Don’t be put off by the name)

  This is a fabulous, easy recipe from Cooking Light

  Servings: Cooking Light would say six. I would say three to four.

  Difficulty: Easy

  Ingredients

  1 1/2 pounds ground beef, extra lean (raw)

  1/2 cup dried breadcrumbs

  1/2 cup chopped onion

  1/2 cup barbecue sauce, divided

  1 tablespoon prepared mustard

  1 1/2 teaspoons chili powder

  1 teaspoon garlic powder

  1/2 teaspoon salt

  1/2 teaspoon freshly ground black pepper

  2 large egg whites

  Cooking spray

  Instructions

  Preheat oven to 350 degrees.

  Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl. (If cooking is a sensual experience for you, mix it up with clean fingers.)

  Shape meat mixture into a 9 by 5 inch loaf on a broiler pan coated with cooking spray. (I use a cookie tray and it works fine.) Spread the remaining barbecue sauce over top of the meat loaf.

  Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes. Cut loaf into 12 slices. (Yield according to Cooking Light is 6 servings, two slices each. It’s so good we usually eat more than that at a sitting.)

  I often double the recipe and freeze one loaf after cooking.

  Megan’s Granola

  This is the best granola you will ever make or ever want to eat. It’s from the Internet, and while I’ve played with the ingredients, the original recipe is still the best. Give some away and you’ll have friends for life.

  Servings: 30

  Difficulty: Easy to moderate (lots of nut chopping and a little judgment about when the granola is done but not too done)

  Ingredients

  8 cups rolled oats

  1 1/2 cups wheat germ

  1 1/2 cups oat bran

  1 cup sunflower seeds

  1 cup finely chopped almonds

  1 cup finely chopped pecans

  1 cup finely chopped walnuts

  1 1/2 teaspoon salt

  1/2 cup brown sugar

  1/4 cup maple syrup

  3/4 cups honey

  1 cup vegetable oil

  1 tablespoon ground cinnamon

  1 tablespoon vanilla extract

  2 cups raisins or sweetened dried cranberries

  Instructions

  Preheat oven to 325 degrees.

  Line two large baking sheets with parchment or aluminum foil.

  Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.

  Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat.

  Pour over the dry ingredients and stir to coat. Spread the mixture evenly on the baking sheets.

  Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. (This is important to keep edges from getting overcooked.) Cool. Then stir in the raisins or cranberries before storing in an airtight container.

  Strawberry Cake

  I didn’t think I would be a fan of strawberry cake but this is light and delicious—perfect on a summer day. It takes a little more time than your average cake, but it is worth every extra minute.

  Servings: 10–12

  Difficulty: Moderate. This one takes time.

  Cake Ingredients

  24 ounces organic frozen or very ripe fresh strawberries, hulled (and thawed if frozen). Frozen tastes fine in this recipe.

  1-2 teaspoons sugar (optional)

  1/4 cup milk, at room temperature

  6 large egg whites, room temperature (4 whole eggs can be substituted, but the cake will be lighter with the egg whites)

  1 tablespoon vanilla extract

  2 1/4 cup cake flour, sifted

  1 3/4 cup sugar

  4 teaspoons baking powder

  1 teaspoon salt

  12 tablespoons unsalted butter (1 1/2 sticks), softened (not melted)

  Instructions

  Thaw frozen strawberries. Pour into a fine strainer placed over a bowl and let sit. Lightly toss strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.

  Place strawberries in a food processor or blender and puree.

 
; Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake or fold into frosting if desired. It’s also great spooned over ice cream.

  Preheat oven to 350 degrees.

  Prepare 2 8-inch pans with baking spray with flour (or simply butter and flour pans).

  In small bowl, combine puree, milk, egg, vanilla and mix with fork until well-blended.

  Using a mixer, combine sifted flour, sugar, baking powder, and salt. Beat at slow speed and add butter. Mix until combined and resembling moist breadcrumbs.

  Add the puree mixture and beat at medium speed for 1 minute or until full and evenly combined.

  Scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.

  Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

  Let cakes rest in pan for about ten minutes and turn out onto wire racks.

  Let cakes cool completely (about 2 hours).Frosting Ingredients

  2 sticks of butter, at room temperature

  6 cups powdered sugar

  5 tablespoons milk

  2 teaspoons vanilla extract

  1/4 teaspoon almond extract

  Pinch of salt

  A little puree for color or food coloring if you like

  Note: This makes a lot of frosting. I cut the recipe down by 25% and had plenty.

  Instructions

  Place all ingredients in your mixer bowl.

  Beat on low just until you have no more dry streaks of powdered sugar. Add food coloring if you want at this point.

  Beat on high and whip for 3–4 minutes until light, fluffy, and smooth, stopping once to scrape down sides.

  Frost using a pastry bag fitted with a large star tip (or do what I do, which is just slather it on). You can use puree for filling between cake layers, but you will have to make sure the top layer doesn’t slide around on you. You might use skewers to anchor layers until the frosting sets up, then remove.

  Please turn the page for an exciting sneak peek of

  Sarah Osborne’s next

  Ditie Brown Mystery

  coming soon!