Mom has paused, almost expectantly. And then Mr. Malik stands up.
“Dear friends,” he says. “Thank you so much for having my sister and me into your home.”
I love Mr. Malik, but right now, I wish he would just sit down, so we can get this horrible “announcement” over with. I feel like a fish that has just flopped onto a riverbank — I can hardly breathe.
“You are all very, very dear to us,” Mr. Malik says.
“Hear, hear,” Gran says.
Mr. Malik smiles at her. “In the eighteen years that I have owned the flower shop beside your tea shop, Mrs. Wilson,” Mr. Malik says, “we have grown close, and become the best of friends, have we not?”
“Indeed we have,” Gran agrees.
“And we have spent many happy afternoons together, drinking tea and talking.”
“Many afternoons.” Gran’s blue eyes twinkle.
“In the time that your daughter, Margaret, and her daughters, Chloe and Hayley, have come to live with you, it has been my great privilege and honor to get to know them, and to feel that they are almost my own dear family.”
“Aww — we love you, too!” Chloe chirps.
Uzma murmurs her agreement. I look over at Mom, who is crying now, and I wonder if she’s upset that Mr. Malik has ruined her announcement. I bite my lips to keep from screaming.
“And, Denise, I hope to get to know you better in the future,” Mr. Malik goes on.
“You can count on it,” my aunt tells him.
Mr. Malik smiles at her, then turns to Gran and takes her hand. She cocks her head in surprise, but she is still smiling. “And so, my dear Mrs. Wilson, as we have enjoyed so many happy afternoons together, and so many years, I feel it’s quite natural that we should wish to do this as often as possible, for as many years as we can. In the words of our beloved Charles Dickens, ‘Come, let’s be a comfortable couple, and take care of each other! How glad we shall be, that we have somebody that we are fond of always, to talk to and sit with.’” And I’m still trying to figure out why Mr. Malik is gushing on and on about friendship when he kneels down on one knee, and Uzma starts blubbering into her napkin, and Gran’s face lights up, and I realize that this is the announcement.
It doesn’t have anything to do with Mom at all.
“Will you do me the honor of becoming my wife?” Mr. Malik asks.
“Oh my gosh!” Chloe cries.
“Oh, Mr. Malik, don’t be absurd,” Gran replies. “Of course I will.”
Then Mr. Malik kisses Gran on the cheek, and everyone starts talking at once, and Chloe jumps out of her chair, and I do all I can not to fall out of mine, and Rupert shakes my hand gravely and congratulates me on my new grandfather. Marco runs for his video camera, Aunt Denise and Mom are hugging and crying, and Uzma can’t stop blubbering as Ramon pats her on the back awkwardly, and it’s just about the strangest, most stunning thing that has ever happened. Ever.
And finally everyone settles down, and Mom says, “How about those cupcakes!” and everyone agrees that it’s a great idea. I notice that Gran has pulled her chair closer to Mr. Malik’s, and they are both beaming and looking kind of excited and proud.
Mom starts handing out cupcakes, and Chloe says, “Oh, this is just so great. Now if only Rupert weren’t moving away, everything would be perfect.” She looks over at him sadly, but Rupert is grinning at Uzma, who clears her throat.
“Well, it seems that a solution to Rupert’s schooling has been found,” Uzma announces.
“What?” Chloe gasps.
“It’s true!” Rupert crows. “Uzma’s going to drive me!”
“What?” This time it’s me who’s shocked.
“I’m an early riser, anyway,” Uzma says primly. “I’ll simply pick up Rupert and take him to school. Then I’ll bring him here afterward, and he can stay at the Tea Room until his father can pick him up.”
Chloe screeches and wraps Rupert in a huge hug. For a moment, he doesn’t seem to know what to do. Then he gives her an awkward hug back.
“Well, I think everyone agrees that it’s terribly disruptive to change schools at this time of year,” Uzma says, and I have no doubt that she’s using the exact words she used with Rupert’s dad and family. I shake my head. Uzma is not to be trifled with.
You’ve got to give her respect, or she’ll roll right over you.
“This is the best day of my life!” Chloe cries. “I’ll remember this forever!” She stands up and twirls around like a crazy spinning top, which makes everyone crack up.
I look over at Gran, who is smiling, but looks a little teary. Mr. Malik is beside her, and he’s so happy that he looks like he might just float right up to the ceiling. Uzma looks pleased and proud. Rupert laughs at Chloe, but seems shy, as if he’s not used to having this much attention.
I wonder what I look like. Maybe as if I’ve been hit on the head with something heavy. Not in pain, just — stunned.
Anyway, I know one thing for sure: Everyone around me is happy. The room is buzzing with it. And I’m happy, too.
Mom passes out the cupcakes, and I take a bite.
“Life is sweet,” Mr. Malik says as he tastes his.
Yes. That’s right. At this moment, life is sweet. And Chloe is right — none of us will ever, ever forget this night.
Peanut Butter and Jelly French Macarons
(makes approximately two dozen macarons)
It’s important to try something new once in a while. Whenever I do that, I try to stick to flavors that I know will work well together. You don’t want your flavors to end up in a fight!
INGREDIENTS:
1-1/2 cups confectioners’ sugar
1/2 cup almond flour/meal
1/3 cup peanut flour/meal, or ground roasted peanuts, unsalted
3 large egg whites, at room temperature
5 tablespoons granulated sugar
1 teaspoon vanilla extract
Parchment paper
Pastry bag with a 0.4 inch tip
INSTRUCTIONS:
Cut two sheets of parchment paper to the size of your baking sheets. Draw 1-inch circles on the paper, spacing them at least a 1/2-inch apart. This will be your guide when squeezing out the macaron batter.
In a food processor, grind together the confectioners’ sugar, almond flour, and peanut flour or ground roasted peanuts to a fine powder. Sift the mixture through a medium-mesh sieve and set aside.
In a stainless steel bowl, beat the egg whites on high speed until they are foamy. Slowly add the granulated sugar to the egg whites while still beating them with your mixer. After all the sugar has been added, add the vanilla extract and beat the egg whites on high speed until they reach stiff, glossy peaks. (Check by removing your mixer from the meringue to see if the peak left behind keeps its shape.)
Scrape the sides of the bowl so all the meringue is at the bottom. Add half of the sifted flour mixture to the meringue. Using a spatula fold it in by scooping it up from the bottom of the bowl. (Don’t just “stir” like you would for cupcake batter, or you will destroy the meringue.) Add the rest of the flour and fully combine.
Learn a new term: macaronnage. When all the flour is combined, press and spread out the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down. Repeat this process of pressing/spreading, then scooping about 15 times. TIP: If the macaronnage step is repeated less than 10 times, the baked macarons lack luster. But repeat more than 20 times and oil stains may remain on the surface when the macarons are baked.
Learn another term: macaronner. When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
Grab a large pastry bag with a tip that has about a 0.4 inch/1.01 centimeter circular opening. Twist the pastry bag to hold the tip tightly. This will prevent batter from leaking out while putting it inside the pastry bag.
Place the pastry bag, tip down, in a deep cup, and fold over the end of the bag to hold in place. Pour the batter in
, then after it’s all inside, twist the bag’s end and clip it (or use a rubber band) to prevent batter from being squeezed out.
Take your parchment-lined baking sheets and slowly squeeze out circles of batter (oh yeah, you should untwist the pastry bag where the tip is), following your pattern. Be careful, since the batter tends to spread a little after being squeezed.
When the sheet is filled with batter, rap it firmly against the counter or other flat surface to help form the “foot” characteristic of French macarons.
Dry the batter at room temperature, uncovered, for 15–30 minutes. At this point, you can preheat your oven to 375°F, placing oven racks in the center of the oven.
The macarons are ready for baking when they form a slight crust, so test one with your finger — if it doesn’t stick to your finger, the batter is ready.
Bake the macarons for 15–18 minutes, until slightly crisp. To bake evenly, make sure to rotate the tray halfway through baking. When done, remove from the oven and allow to cool completely before adding the filling.
Jam Buttercream Filling
INGREDIENTS:
1/2 cup unsalted butter, room temperature
Pinch of salt
3/4 cup confectioners’ sugar
2 tablespoons jam (your choice in flavor — I love strawberry)
INSTRUCTIONS:
In a medium bowl, whip the butter and salt with a mixer until fluffy. Slowly add the confectioners’ sugar and beat until completely combined.
Add the jam and continue beating until light and fluffy. Take the macarons you’ve made and create little sandwiches with the filling. Refrigerate macarons up to one week.
QUICK OPTION: just fill the macarons with plain jam, but these macarons will have to be consumed within one day!
“Oooh, little sandwich cookies!” Meghan says as I place a plate on the table in front of her. “So cute!”
“They’re macarons,” I explain. “French — and gluten free.”
“Lucky me!” Meghan takes a bite of one. “So good! Are they easy to make?”
“Totally not.”
“Okay, then I won’t even ask for the recipe. I’ll just come here.”
I smile and take a bite of a peanut butter and jelly macaron. I messed up three batches before I finally managed to make one come out right. But these were perfect — light and crisp with a smooth, sweet center.
I’m just reaching for my thick china mug — which is dangerously full of cocoa — when the bell over the door jingles and in walks Artie, her orange scarf wrapped almost to her eyes.
She closes the door carefully and hovers in front of it, looking behind the counter. I can tell she’s looking for me, and before I even realize what I’m doing, I wave and say, “Over here!”
Artie unwinds her scarf, and her cheeks bloom pink in the warm café. “Hi,” she says as she sits down at our table.
“Eat this,” Meghan says, holding out a cookie.
Artie shakes her head. “Meghan, do you have to make everything sound so bossy?”
A flash of worry shoots through me, but Meghan doesn’t snap. She just says, “I don’t like to give people choices. Then they might say no.”
Artie laughs and takes the cookie. “Mmm.”
“Aren’t you glad you listened to me?” Meghan asks.
Artie rolls her eyes. “I’m glad that Hayley made these cookies. How’s that?”
“I’m branching out,” I announce.
“But you’ll still make cupcakes sometimes, right?” Artie asks. “I mean — I’d hate for those to disappear forever.”
“Oh, I’ll still make cupcakes,” I promise. “In fact — I might have to make some for a special occasion soon.” And I explain about Gran and Mr. Malik.
“Whoa.” Meghan’s eyes are wide. “Cool!”
“It’s so romantic,” Artie says.
“Yeah, it is, kind of,” I agree.
Artie looks around the café and takes another thoughtful bite of her cookie. “Everything’s changing.”
“Everything is always changing,” Meghan points out.
“True,” Artie admits. “But it’s a little hard.”
“Hard?” Meghan looks shocked. “You mean exciting!”
“She means hard,” I say, pointing at Artie. “You mean exciting. And you’re both right.”
“Hmm.” Meghan nods. “Okay.”
“Good point, Hayley,” Artie says.
I take a sip of my cocoa, letting myself savor the warm sweetness. I don’t know if Artie and Meghan will ever be best friends. I don’t know if I’ll ever be really close to Artie again, either. But at least we can get along.
And I’m glad to have them both.
Flaws and all.
I would like to gratefully acknowledge the help of my sister, Zoë Papademetriou, who created the recipes in this book. I would also like to thank my editor Anamika Bhatnagar for her insight and input, and my agent Rosemary Stimola for her unwavering enthusiasm. Huge thanks to Starr Mayo and Jackie Hornberger, whose help and high standards are essential to this series. As always, a loving hug to my husband and daughter. Thank you to Nerissa Nields for her support of my blog, and to Ellen Wittlinger, Nancy Werlin, Liza Ketchum, and Pat Collins for their willingness to share their work and careful attention to mine. And a huge shout-out to my fellow writers (and friends) at Vermont College of Fine Arts!
Hayley’s family’s tea shop is abuzz with some great news: Gran’s getting married! But Hayley’s best friends are fighting like crazy, and every time she tries to make a wedding cake, it turns into a royal disaster. Everything seems to be falling into place for Gran, for Hayley’s parents, and even for little sister Chloe — but will there be a happy ending for Hayley?
LISA PAPADEMETRIOU is the author of numerous books for young readers, including Sixth-Grade Glommers, Norks, and Me; How to Be a Girly Girl in Just Ten Days; and the Accidentally Fabulous series. She was diagnosed with celiac disease in 2010, and is also allergic to soy, dairy, egg, yeast, and shellfish. Luckily, her sister, Zoë, is a talented baker. For gluten-free, allergy-friendly versions of all of the recipes in this book, please visit Lisa’s website, www.lisapapa.com.
CANDY APPLE BOOKS
Accidentally Fabulous
Accidentally Famous
Accidentally Fooled
Accidentally Friends
How to Be a Girly Girl in Just Ten Days
Ice Dreams
CONFECTIONATELY YOURS
Save the Cupcake!
Taking the Cake!
OTHER NOVELS
Chasing Normal
Drop
M or F?
Siren’s Storm
Sixth-Grade Glommers, Norks, and Me
The Wizard, the Witch, and Two Girls from Jersey
All activities in this book should be performed with adult supervision. The publisher and author disclaim all liability for any accidents or injuries or loss that may occur as a result of the use or misuse of the information and guidance given in this book.
Copyright © 2013 by Lisa Papademetriou
Recipes copyright © 2013 by Zoë Papademetriou
All rights reserved. Published by Scholastic Inc. SCHOLASTIC and associated logos are trademarks and/or registered trademarks of Scholastic Inc.
First printing, February 2013
Cover photo by Michael Frost
Cover design by Yaffa Jaskoll
e-ISBN 978-0-545-51003-5
All rights reserved under International and Pan-American Copyright Conventions. No part of this publication may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of the publisher. For information regarding permission, write to Scholastic Inc., Attention: Permissions Department, 557 Broadway, New York, NY 10012.
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Confectionately Yours #3: Sugar and Spice Page 11
