Flourless to Stop Him

by Nancy J. Parra

“I’m free.” Tim glanced in the rearview mirror and smiled at me. “Strickland’s going down. Lance Webb came forward. He’s going to testify that Strickland was blackmailing him and Harold into dealing drugs. Harold wanted out and Strickland made an example out of him. I’m sure once they look into Strickland’s finances they’ll have evidence to back Webb’s claim. If not, they have him on assault and attempted murder.”

  “What does assault mean?” Kip asked.

  “It means he hurt someone on purpose,” Tasha said.

  “Like when I get mad and hit you?”

  “Worse,” she said. “Much worse.”

  “Okay.” Kip went back to playing with his car.

  We were all very aware of the little man in the car and the conversation grew quiet. When we arrived at the house, Kip asked if he could go play in his old room. We all agreed.

  I was bundled up into my own bed. It felt good to sink into fresh sheets and warm blankets.

  Mindy stayed downstairs to make everyone breakfast. Tim took my hand and kissed my cheek. “Thanks, sis, for watching out for me.”

  “Grandma made me,” I teased.

  Tim looked up at Grandma Ruth and Bill. “Thanks, Grandma.”

  “My pleasure,” Grandma said.

  “We’ll talk later.” Tim patted my hand and slipped out the door.

  Grandma Ruth hobbled over on Bill’s arm and kissed me. “That’s my girl. I knew you could do it.”

  “It was your clue that got me started,” I said. “I traced all the dates that Tim allegedly rented rooms and discovered the same security guard had worked all those nights. I was about to give the information to Calvin when Officer Strickland figured out I knew too much.”

  “Well, I knew you could do it.” Grandma straightened and patted my shoulder. “You take after your Grandma.”

  Grandma Ruth and Bill left. Brad stood near the door, his arms crossed over his chest as Sam took my hand and settled into the chair next to the bed.

  “You started dating again,” Brad said. He nodded toward Sam. “Treat her right or I’ll see you don’t work in Oiltop again.”

  Sam grinned and brought my hand up to his mouth, placing a soft kiss on my fingers. “Don’t worry. I know a good thing when I see it.”

  Brad nodded. “See you at Christmas.”

  Tasha pulled a chair up close and brushed the hair out of my eyes. “Officer Strickland used our hotels to deal drugs. The thought of that makes me sick.”

  “He used his position as security guard to hide what they were doing.” I shook my head. “Then he used Tim’s name to hide the rooms he was renting.”

  “Calvin said Tim’s wasn’t the only identity Strickland used,” Tasha said. “He got suspicious at the drugs found in the garage. Calvin’s been here daily. He was pretty certain he would know if there was anything illegal going on. But he was afraid that whoever was framing Tim would try to involve Kip and me. That’s why he had us move out. He wanted us out of the line of fire.”

  “I’m glad. For a while I thought it was because he thought we were drug dealers.”

  “No,” Tasha said and shook her head. “When Strickland insisted on picking up all the video and getting it to processing, Calvin got suspicious. When he checked on it he discovered that the video had never made it.”

  “That’s what got him,” I said. “He arrogantly figured no one would miss a few discs.”

  “Exactly,” Tasha said.

  Sam’s thumb brushed the top of my hand with slow, comforting strokes.

  “Lance Webb said Harold was the one who originally used Tim’s name to rent the rooms. Harold was mad at Tim and thought it was funny. Besides, people would see Harold and Tim together so much that they often mistook one for the other. But Harold and Lance decided they’d had enough and wanted out. Harold called Strickland in that night to tell him he was done. According to Webb, Strickland killed Harold and told Webb that if he said anything, he’d be the one to go to jail. After all, who would believe a drug dealer over a cop? Webb said Strickland used his knife, shoving Harold into the shower. He gave Webb a warning then went home, cleaned up, and came back in time to see you enter the open room.”

  “He left the Red Tile and made a show of being seen in Walmart so others would remember him and alibi him.”

  “But the timeline didn’t work out,” Tasha said. “Calvin says he’s going to be in jail for the rest of his life. Thanks to you.”

  “Was the knife he used on me the same one he used on Harold?” I asked. The idea gave me the creeps.

  “They’re running tests on it, but it fits the wound marks.”

  “If he weren’t in custody, I’d beat the tar out of him,” Sam said low, his grip on my hand tightening.

  I patted his hand. “He’s scum, and not worth your effort.”

  “You need to rest now,” Tasha said and stood. “Tomorrow’s Christmas Eve. We’ll see you for dinner.”

  “Bye.”

  Sam held my hand and frowned as he eyed my bandages.

  “I’m so glad you found me,” I said. “I had no idea where I was going.”

  “You were heading home,” he said. “Makes sense, considering. . . .”

  I closed my eyes, suddenly tired. “Are you coming over for Christmas?”

  “Christmas Day, if that’s okay. Grandmother has a big party on Christmas Eve.”

  “Okay,” I said and closed my eyes.

  “Merry Christmas, Toni.” He kissed me.

  “Merry Christmas,” I said and drifted off to sleep.

  CHAPTER 30

  Christmas Eve the family started to arrive early. Tim and Mindy roasted a goose and a turkey, set up the buffet, and filled the house with Christmas music.

  I was still a little groggy from the pain pills, but I refused to stay in bed. So I was bundled up and back into the blue parlor, where I could look out the window and see people arrive. Joan and her clan came first, then Rosa and her family. Richard and his brood came later in the afternoon as the sun set in the gray sky. Luckily the storm had stayed away and the roads were clear. Eleanor Skyped us all from her place in San Francisco.

  Tasha and Kip and Calvin Bright showed up just after Richard. I smiled when Calvin and Tim shook hands. “I was doing my job,” Calvin said.

  “I know.” Tim nodded and things seemed to be settled between them.

  Grandma Ruth arrived with Bill and her cane, having left her scooter at her apartment. “Toni, kiddo.” Grandma hobbled over and gave me a smacking kiss on my forehead. Then she sat down with a huff, her knees wide. Today she wore a Christmas sweater, a green-and-red butterfly skirt, and her ever-present athletic shoes. “How are you feeling?”

  “I’m good, Grandma,” I said and touched the bandage around my neck. “I hardly feel a thing.”

  “That’s my girl. An investigator has to make some sacrifices when she’s tracking down the truth.”

  “I guess that’s true,” I said with a nod. “Good thing I’m not an investigator.”

  “Not yet,” Grandma said and then looked up at Bill. “I could go for some of those appetizers I know Rosa brought.” He shuffled off to bring her a plate. “Don’t forget the eggnog.”

  Bill waved his hand in answer. Grandma was pretty predictable in her demands. Bill had a good memory, so he usually anticipated her needs.

  “We brought you this,” Lucy said as she handed me an envelope.

  “What is it?” I asked as she herded her family to taking off their coats and hanging them in the coat closet.

  “Open it,” Rosa said.

  So I did. Inside was a lovely Christmas card that said holidays are for celebrating friends and family. Then inside was a check. “What’s this?” I picked up the check and stared at the sum of money. “Lucy?”

  “That’s the balance from the online orders we f
illed,” Lucy said as she walked in, tugging her green sweater down over her jeans.

  “You filled orders?”

  “Yes, silly. You had a full list and we couldn’t see letting all those people miss out on Christmas.”

  “So Meghan and Lucy and the girls filled them for you,” Grandma said. “I was there to supervise, of course. Quality control and all that.”

  We all laughed. With Grandma Ruth we all knew what “quality control” meant.

  “Thank you,” I said. “This is the best Christmas.”

  “It’s our first Christmas without Mom,” Eleanor said with tears in her eyes. “We know she would have wanted us to help see you succeed.”

  “This will go a long way toward paying the bills. Thank you, everyone.” I hugged as many people who would get up and give me a hug. “I’m afraid I didn’t have time to Christmas shop.”

  “Really?” my niece Kelly said. “You must be confused. Everyone has a present from you under the tree.”

  “They do?” I sent her a look of confusion. “Really?”

  “Really,” my nephew Kent said. “I counted them.”

  “We’ll open presents after church,” Grandma Ruth said. “It’s Jesus’s birthday, not yours.”

  “Oh, Grandma. . . .”

  “You heard her,” Rosa said. “Go set the table. It’s time to eat.”

  The twins slumped off to do as they were told.

  “I don’t understand,” I said. “I don’t remember getting presents for everyone.”

  “A little bird took care of it,” Grandma said and patted my knee. “A little bird with a good Internet connection and a tablet computer.”

  “Thanks, Grandma,” I said and leaned back, suddenly tired but happy.

  “That’s what family is for, kiddo,” Grandma Ruth said. “We help and support each other.”

  “I’d almost forgotten that part,” I said. “Thanks for reminding me.” I closed my eyes and listened to the sounds of family fill the house. The kids laughed and shouted and ran through the parlor. Aubrey barked and chased after them while adults ignored it all and talked about what was important in their lives.

  For a moment I thought I heard my mom laugh in the kitchen. I imagined her there with her Christmas apron on, sneaking treats to the kids. The smells of roast turkey, yeast breads, pies, and cookies filled the air. In the den was the sound of a football game on the television.

  The check would make the money I had saved to keep the bakery open go far. I’d come so far in a few months. I’d not only opened my bakery, but I’d solved three crimes and in the process I’d renewed bonds with my family. In two days I had a date with a man who made me smile whenever I thought of him.

  Maybe, just maybe, I was finally settling into the life of my dreams.

  BAKER’S TREAT RECIPES

  Gluten-Free Chicken Salad Puffs

  ORIGINAL RECIPE MAKES 8 PUFFS

  1 cup water

  ½ cup butter

  ⅛ teaspoon salt

  1 cup tapioca flour

  4 eggs

  ¼ cup red onion, chopped

  1 stalk celery, chopped

  1 tablespoon raisins

  2 teaspoons Dijon mustard

  ⅓ cup mayonnaise

  ¼ cup plain yogurt

  ½ teaspoon salt

  ¼ teaspoon dill

  Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  Combine the water and butter with ⅛ teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semitranslucent ball. Remove from the heat and allow to cool for 10 minutes.

  Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.

  Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.

  To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, ½ teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs and spoon the chicken filling inside. Replace the tops before serving.

  Gluten-Free Mascarpone Strawberry Cupcakes (Easy)

  1 package gluten-free white cake mix

  2 egg whites

  1 cup water

  ½ cup strawberries (can use frozen if thawed)

  8 ounces mascarpone cheese

  2½ cups powdered sugar

  ¼ cup butter (melted)

  Preheat oven to 350 degrees F (175 degrees C).

  Line 12 muffin cups with liners.

  Stir cake mix, water, mascarpone cheese, butter, and egg whites in a bowl until well combined.

  Pour cake mixture into prepared muffin cups.

  Bake in preheated oven until lightly browned, about 20 minutes.

  Place strawberries in a food processor or blender; puree until smooth.

  Stir pureed strawberries and powdered sugar together in a bowl.

  Spoon strawberry mixture on top of cupcakes.

  Gluten-Free Puff Pastry

  2 cups gluten-free all-purpose flour (or a mix of gluten-free flours to your taste—I like 1 part tapioca, 1 part almond flour, 1 part potato starch)

  ¾ teaspoon salt

  4 tablespoons cold butter

  ⅓ to ½ cup ice water

  FOR BUTTER PACKET:

  4 tablespoons all-purpose gluten-free flour

  16 tablespoons cold unsalted butter

  In a large bowl, place the 2 cups flour and salt, and whisk to combine well. Chop the 4 tablespoons cold butter into large chunks, and place them into the bowl of dry ingredients. Gently stir the butter in the flour, to cover the chunks of butter with flour. With well-floured hands, press each chunk of butter flat between your thumb and forefinger. Create a well in the dry ingredients, and add ⅓ cup of ice water to the center. With a wooden spoon, stir the mixture to combine. Add more ice water one tablespoon at a time until the dough stays together when pressed. Turn the dough out onto a piece of plastic wrap, cover, and press together into a ball. Place in the refrigerator to chill until firm, about 1 hour.

  While the dough is chilling, make the butter packet. Dust a sheet of parchment paper with 2 tablespoons of gluten-free flour. Place the two sticks of butter, side by side and touching one another, in the center of the flour. Sprinkle the butter with the remaining 2 tablespoons gluten-free flour. Cover with another sheet of parchment paper and pound the butter with the rolling pin to begin to flatten it and to press the two sticks of butter together. Remove the top sheet of parchment, fold the butter in half, and cover once more. Pound again until flat, and repeat the process until you have a butter packet that is about 5 inches square. Place the butter packet in the refrigerator until beginning to firm (5 minutes).

  Remove the chilled dough from the refrigerator and place it on a lightly floured piece of parchment paper. Sprinkle with more gluten-free flour and cover with another sheet of parchment. Press and roll the dough until it is about a 9-inch round. Remove the top sheet of parchment, and place the chilled butter packet in the center of the round of dough. Lightly score the perimeter of the butter packet and set just the butter packet aside. Dust the top of the dough once more with gluten-free flour, and roll out the dough from the 4 scoring marks and out, away from the center of the dough, to create 4 flaps. Dust with more gluten-free flour as necessary to prevent the rolling pin from sticking to the dough. (Hint: I cover with parchment paper and roll to prevent sticking. Place the butter packet back in the center of the dough, and fold the 4 flaps onto the butter like you wo
uld the bottom of a cardboard box. Press the dough around the butter packet to seal it in.

  Replace the top parchment paper, and press and roll the dough away from you into a long rectangle that is about ½ inch thick. Starting at a short side, fold the rectangle into thirds. Turn the dough so an open end of the dough is facing you, and roll it, covered in parchment and dusted again with gluten-free flour, into another long rectangle, the same size and shape. Fold in the same manner, once again, starting at a short side and folding into thirds. You have just completed the first “turn.” With a floured knuckle, make one single impression on the dough, to represent the completion of one turn. Cover the dough with plastic wrap and place in the refrigerator until firm, about 30 minutes.

  Once the dough is firm, remove it from the refrigerator, flour the outside and place between two sheets of parchment paper. Once again, with an open end of the folded dough facing you, roll away from you and into a long rectangle about ½ inch thick. Fold once more, and mark the dough twice with your knuckle, to represent two completed turns. Refrigerate until firm, and repeat the process of rolling, folding, marking, and chilling for a total of 5 or 6 turns. Separate into 4 sheets wrapped tightly in plastic wrap. Can be frozen for later use.

  Gluten-Free Lemon Tartlets

  1 sheet of puff pastry

  1 tablespoon gluten-free flour for dusting (can dust with powdered sugar for extra sweetness)

  1 egg, beaten

  ⅓ cup lemon curd

  12 fresh blackberries

  1 tablespoon powdered sugar (or superfine baker’s sugar)

  Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  Roll out puff pastry to ¼-inch thickness on a work surface dusted with gluten-free flour. Using a 1½- to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.