by Jenny Kales
Jane hadn’t fared so well. She and her husband had separated. However, Bodies by the Bay was up and running after a short hiatus.
Jane was facing an audit. It turned out that Jane had been funding “Drew” the bistro for months, using an account she had kept secret from her husband. She had been funneling funds from the fitness center into Drew’s account but had cooked the books at Bodies by the Bay so that her husband was none the wiser. Drew’s large bank loan was his attempt to repay her.
By all accounts, Jane was not a happy camper, particularly where Callie was concerned. Jane had hardly been willing to speak with her, but she relented after admitting that she was grateful that Callie had helped bring Drew’s killer to justice. Even so, the memory of Jane’s anger and despair still stung. As the party buzzed around her, Callie’s thoughts went back to her recent tense meeting with a heartbroken Jane.
“I’ll never forgive you for exposing me or for the fact that you got to spend time with Drew out in the open while I had to hide. But I’m happy that Jeff is going to pay for his murder. I loved Drew,” Jane had said, trying to keep her voice firm but unable to stop tears from slipping down her cheeks. “He didn’t deserve what happened to him.”
“No,” Callie whispered. “He didn’t. Jane,” she said slowly. “It doesn’t matter now, but I have to know. Why was Drew spending any time with me when he loved you?”
“Drew didn’t know what he wanted,” Jane had said, blowing her nose and regaining some of her poise. An angry tone had crept back into her voice. “At first he said he was just seeing you in order to keep tabs on you and your business. I think he had an idea that you two could join forces and help each other survive the economy. He told me once that he wanted to try cooking classes together and create some “Drew” meals-to-go to appeal to the tourists and local crowd that might not otherwise visit his bistro.”
Callie remembered how Jane’s eyes had flashed with anger as she spoke, her voice like steel. “That’s what he kept saying. But I could tell by the way he spoke about you that he was starting to like you. It upset me. I wanted him all to myself, even though I couldn’t ‘officially’ claim him.” The look she had given to Callie was full of regret. “I know he cared about you as a friend and that he respected you.” Jane’s weak smile hadn’t reached the corners of her mouth.
“You ruined my life, but I know Drew would appreciate what you’ve done for him.” At that point, Jane had buried her face in a tissue and sobbed. Callie had merely put a hand on Jane’s shoulder and waited for her to quiet down.
“I didn’t ruin your life, Jane,” Callie had corrected gently. “You made some decisions that took you in the wrong direction. But I sincerely hope that you get your life back someday.” Jane had only nodded at her and turned away, caught up in her own misery.
Callie’s recollections were interrupted by hearing her name called. “Hey,” Sam said tugging at her sleeve. “You’re a million miles away.” Her best friend smiled at her. “Come back to earth, because I think you’re on soon.”
“Here’s to Callie Costas,” Mrs. DeWitt’s voice rang through the spacious room which was decorated with fairy lights on each window framing a stunning view of the silvery water lapping against her boat slip. Tonight the pier was as calm and still as a mirror. She held up her glass in a toast. “Congratulations on being our new contest winner, a well-deserved victory.” Loud applause greeted this statement. Mrs. DeWitt nodded at Callie. It was her turn to speak.
Callie took a deep breath to steady her trembling nerves and stepped in front of the crowd. She was wearing a new, sleek black dress belted at the waist. Viv had presented her with a hot-pink “statement” necklace that added a burst of color to her outfit.
“Mrs. DeWitt and the rest of the committee thank you for this honor,” Callie was pleased to note that her voice sounded strong, confident, despite the fact that her knees were shaking. “We’ve all experienced a lot of loss in these last few weeks and we’ve seen some of our dearest friends become the victims of tragic events.” The crowd’s chatter had stilled and she felt many pairs of eyes gazing at her.
“I am thrilled to accept the cash prize, but I have an announcement. I am donating half of the prize to start a scholarship at the Crystal Bay College’s Business School. I want all students to have the opportunity to get to do what they love, just like I’ve been able to do.” She smiled at her father, who eyes twinkled back at her, lifting his glass even higher.
She glanced at Mrs. DeWitt, who nodded encouragingly. “It will be an annual scholarship, named after my father, who taught me everything I know about food, life and being a good businessperson – and about being a good person, in general. It will be named the George P. Costas Business School Grant.”
The crowd cheered and Olivia jumped up and down, beaming at her grandfather. George beamed back and Viv embraced him. Even Koukla gave out a little yip at his feet, so George let part of a canapé drop from his hand to the floor, where Koukla quickly inhaled it.
Callie said “Thank you,” once again and then went to hug her father. He was smiling broadly, but tears shone at the corner of his eyes. Callie knew that he would never let them fall, no matter what.
“What a gift,” he said, holding his daughter at arm’s length.
“You deserve to have a scholarship in your honor, Dad. Especially after all you’ve done for me.”
“I meant….” George struggled to stay in control. “What a gift it is, to have a daughter like you.”
This time, Callie struggled not to cry. She dabbed at her eyes while Grandma Viv and Samantha joined their little group.
“Congratulations my darling,” Viv said, kissing Callie on the cheek. Sam followed suit. “I’m so proud of you, Callie. Especially because you never got arrested.” Sam said ruefully. “Come to think of it, I take it back. You didn’t make my job all that easy.” The group laughed together.
Viv regarded them all with a fond look in her eye. “Well, this has been delightful. Good news always helps to erase the bad. Still, I think we’ve all had enough excitement for a while, don’t you think?” she said, smiling down at Olivia who was stuffing canapés into her mouth. She looked taller every day and her appetite was becoming impressive.
“Yes. Definitely.” Callie sipped her champagne gratefully. “I’m ready to move ahead with my business. Less excitement sounds like a good thing.” They all stood, chatting and enjoying their champagne until a tap on the shoulder and a familiar, sexy, sandpapery voice made Callie turn around.
“Hello. Callie?” She turned and saw Detective Sands, as ill at ease as a schoolboy.
“I didn’t know you were invited!” Callie blurted it out before she realized how rude she’d sounded. “I’m sorry, I’m just surprised. I haven’t seen you since, well, the whole incident with Jeff. It’s nice to see you,” she finished, realizing how much she meant it.
“Hello, Detective Sands,” George said graciously. Then: “Ladies. Let’s go get some food. I think I see macaroons,” George said. He winked at Callie.
“Yes!” Sam said, winking as well.
“I LOVE macaroons. Let’s go!” Samantha looked at Sands, smiled at Callie and then herded the group toward the dessert table. Viv couldn’t resist peeking over her shoulder. Callie watched as she gave Sands a nod of approval. What was going on?
“Very nice to see you, too,” Sands replied, apparently deciding to ignore the little drama that had just played out before him. He was dressed in a tailored jacket over a white shirt and jeans. Overall, Callie thought he looked very handsome.
“Congratulations. You must be very proud.” He grinned at her.
“Thanks,” Callie said, with a genuine smile. She was touched that he’d shown up at her party and was now feeling almost too shy to meet his eyes. “Forgive me for what I said before. I’m glad you’re here.”
“Me too,” Sands said, looking down at her with a grin. His hazel eyes sparkled at her and he took her hand, clasping it briefly
. “I know you’ve been through a lot. I was only doing my job.”
“I know,” Callie said, with a small smile. “And I’m glad that Drew’s killer has finally been found.”
“So,” Sands cleared his throat. “What will you do with the money?” In all the chaos, he was the first person who had really asked her that.
“I have so many plans!” Callie was unabashed in her enthusiasm. “New ovens, to replace the old ones, first of all. I’m having Piper work on social media, part time. She quit working at Bodies by the Bay and I can afford to pay her a basic salary. General maintenance, like a new coat of paint. Things got a little beat up in there, as you know.”
“I do,” he said gazing down at her, just a hint of a smile on his lips now. Callie could smell the clean, linen scent of him. When had he gotten so close? Her heart began to pound, but for once, she didn’t mind.
“You know, I never did get to have a meal from Callie’s Kitchen,” he said with a sparkle in his hazel eyes.
Callie laughed. “That’s true. But I’m happy to remedy that situation whenever you’re ready.”
“Excellent,” Sands replied. “I have just one request: no crème brûlée.”
“Oh, you don’t like it?” Callie raised her eyebrows.
“I love it. I just don’t want you anywhere near me with a blowtorch.” He took both of her hands this time and held them tightly. His touch was warm and comforting.
“No problem,” she said, her voice cracking.
“Good. Then it’s a deal?”
Callie nodded.
“Let’s seal it then,” Sands said. And he kissed her.
THE END
Recipes from Callie’s Kitchen
Loukoumades
Delicious Greek doughnuts, George’s favorite.
For the doughnuts:
5 cups flour
1 tsp salt
1 package yeast (active dry yeast)
Water as needed
Oil for frying (Callie uses canola oil)
For the syrup:
2 cups sugar
1 cup honey
1 cup water
Cinnamon for sprinkling on top
Sift the flour and salt together in a large glass or ceramic bowl and create a well in the middle. Dissolve the yeast in 1 cup of the water and pour into the flour. Mix together gently. Add more water slowly, just enough to create a sticky batter, not too thick or thin. To test, if you can pull some batter without it breaking off, it’s the right consistency.
Beat this mixture for two minutes with an electric mixer and then cover the bowl with a towel. Set in a warm place until the dough doubles in bulk.
When the dough is ready, make the syrup: Place the sugar, honey and water in a saucepan and bring to a boil, cooking until it reduces enough to make syrup that is easily pourable but not too runny. Keep warm on the stove while the loukoumades fry.
Heat the oil in a large, deep pot. Using a small ice cream scoop or two teaspoons, scoop out the risen batter into a ball and drop it into the hot oil which should be hot enough that the batter should rise to the top but not brown too quickly.
Cook, turning a few times with slotted spoon, until the puffs are golden. Remove them from the oil and place on a plate covered with paper towels to drain.
Pour syrup over the puffs and sprinkle with cinnamon. Serve at once.
Makes about 6 dozen loukoumades.
Callie’s Greek Chicken Stew
Aka “Kota Kapama”
A Callie’s Kitchen customer favorite.
To serve four:
2 lbs boneless skinless chicken breast
1 large onion, diced
1 tsp minced garlic
1 tbsp tomato paste
1 large can crushed tomatoes – 28 oz.
1 bay leaf
1 or 2 cinnamon sticks (to taste)
A good glug of red wine (optional)
Olive oil, butter
Melt 2 tbsp butter in a large skillet, then add olive oil. Season the chicken generously with salt and pepper and brown on both sides in the oil. Remove chicken and place in a Dutch oven.
Drain most of the oil from the saucepan until you have about two tablespoons. Sauté the onions and garlic, then add them to the Dutch oven with the chicken along with the remaining ingredients. Simmer for about an hour and 15 minutes or until done. Before serving, strain out bay leaf and cinnamon sticks. Excellent served with rice or roasted potatoes.
George’s Spanakopita (Greek Spinach-Cheese Pie)
Spanakopita normally requires butter only, but Callie lightens her spanakopita as her father taught her, by using a mixture of melted butter and olive oil to brush each pastry sheet. She also uses a low-fat feta cheese since it’s so flavorful, but of course, regular is excellent, too.
Ingredients:
Six 10 oz. packages of chopped frozen spinach thawed and drained of excess liquid (but not too dry)
1 bunch scallions (green onions), chopped, white and pale green parts only
Dash of garlic powder
5 large eggs, lightly beaten
3 cups of reduced-fat feta cheese, crumbled (George will use sheep’s milk feta imported from Greece if he can find it, but living in Wisconsin, he also enjoys the wonderful, locally produced feta cheese.)
2 sticks unsalted butter, melted and mixed with ½ cup extra-virgin olive oil + more olive oil if needed
1 regular-sized package of phyllo dough sheets, sometimes called “pastry sheets.” (Phyllo dough sheets are found in the frozen foods section of most supermarkets, near frozen pie pastry and the like. George likes to use Athens Foods brand. NOTE: When you get home from the store, be sure to place phyllo pastry in the refrigerator, NOT the freezer so that it can thaw. George always repeats this instruction to Callie, every time she makes it.)
Salt and freshly ground pepper to taste.
1 tablespoon fresh dill chopped (or 1 tsp. of dried dill, but George prefers fresh – he says it tastes better.)
Preheat oven to 350 degrees F.
Prepare the phyllo: Phyllo pastry bakes up delightfully light and flaky, but the sheets are very thin and can dry out quickly. So here’s how George makes sure that his phyllo stays nice and fresh: Take a clean tea towel and wet it, then wring out most of the water. Place your phyllo sheets on a cookie sheet with a rim. Place waxed paper directly over the phyllo, then place the damp tea towel over the paper. Lift up the wax paper and tea towel only when you are ready to take the next sheet and then quickly replace it.
In a large mixing bowl, toss together the spinach, onions, dill and garlic powder. Add the feta cheese and eggs, mixing lightly but thoroughly until well combined. Pour half of the melted butter over the top, season with salt and pepper, and mix again. It should not look too “liquidy.”
Brush a 10 x 15 inch pan with butter. Place about half of the phyllo sheets (usually about 10) into the pan, brushing each thoroughly with melted butter (don’t forget the corners) before adding the next one. Each sheet needs to be thoroughly coated with a thin layer of melted butter.
Add spinach-cheese mixture and spread evenly in the pan. Repeat phyllo sheet process until you have used them all.
Trim any overhanging phyllo dough from pan using kitchen shears, then score the pie into squares (about halfway down, for easier cutting later) with a sharp knife. Bake at 350 degrees F for about one hour, until the top is golden brown. Let cool slightly, then finish cutting and serve.
Yield: About 15 generous squares of spanakopita.
Mini Greek Yogurt Coffee Cakes with Streusel Topping
Have ready a 12-cup muffin tin. Grease and flour the pan well or spray with a baking spray that contains flour.
Preheat oven to 350 degrees F.
For the cake:
2 cups all-purpose, unbleached flour
1 tsp baking powder
1 tsp baking soda
Pinch salt
½ cup (1 stick) unsalted butter, softened
2 eggs
1 c
up granulated sugar
1 cup Greek yogurt, either 0% or 2% fat. Callie likes to use the Fage brand Greek yogurt, available at most supermarkets.
1 tsp pure vanilla extract
Streusel topping:
4 tbsp cold butter, cut into small cubes
½ cup dark brown sugar
2 tbsp flour
2 tsp cinnamon
Combine all streusel ingredients with a biscuit cutter or two knives until the mixture looks like coarse crumbs. Set aside.
Make the cake batter:
Sift together flour, baking powder, baking soda and salt in a medium bowl. Cream the butter and sugar in an electric standing mixer on medium speed until light and fluffy.
Add eggs one at a time until well combined. Beat in the vanilla extract.
Gradually add flour in thirds, alternating with the Greek yogurt and ending with the flour.
Fill mini-Bundt cake pans or muffin cups about 2/3 full and sprinkle each with streusel mixture.
Bake for 20 minutes or until a toothpick inserted in the center of one of the cakes comes out clean.
Let cool in pan on wire rack for at least 10 minutes. Loosen each cake using a spatula or butter knife; let cool until you can comfortably lift each cake from the pan. So as not to disturb the streusel topping, it’s best not to dump the cakes upside down, but to gently lift them out upright.
Makes about 18 mini coffee cakes.
My Big (Low) Fat Greek Salad
The perfect light and healthy dish for warmer weather. Add some grilled chicken and you have a complete meal, especially with warm pita bread on the side. Serves 4.
