Georgie Shaw Cozy Mystery Box Set

by Anna Celeste Burke

  "That's when Dad decided to run for it. He went through Danny’s pockets, took his money and wallet. Uncle Mark had money on him too, and so did you, Ms. Shaw. Then Daddy said he got the idea to hide the bodies hoping that way no one could be sure what had happened. Dad wedged Danny’s body in between some rocks in the cove and tried to do the same with Mark’s body, but it got away from him. What he didn’t know is that Danny hadn’t killed Mark. The police showed me the autopsy report. Daddy killed his brother, too, when he dragged him into the water. Uncle Mark drowned.” Both mother and son were sobbing now. Detective Mitchum picked up the story.

  "The water must have washed away any evidence of that beating Danny took, Ms. Shaw. From what Mark tells us, his father also tried to destroy evidence around the area where he and his brother had jumped you and Danny. If Tommy Harwell's deathbed confession of what went on that night is accurate, there should have been a lot more blood from that fight between Danny Ferrell and Mark Harwell than can be seen in the photos. The lighting was poor, but if you look carefully you can tell someone dragged something through that area. His brother's body, I’m sure, but he also must have smoothed over the sand around you and tossed that guitar into the fire. The fire had to be dying out by then, or none of it would have survived to be photographed and taken into evidence.”

  I flashed on the image of that guitar. Had I glimpsed Danny wielding that guitar to get Mark Harwell off me? Did I see that broken guitar lying on the sand or had that image come from photos the police had shown me later? I doubt I’d ever sort it out completely. Something had seemed "off" about all those pictures. Maybe the fact that it was all too neat came across in those photos even taken in the dim twilight. Where was the crazy mishmash of footprints you’d expect to find if three young men had fought it out? By the next day, the tides and winds had all but obliterated the scene, so it was too late to figure it out by then. It all made sense in the sad, sordid way that such acts of vengeance do.

  “What about that tape, Mark?” I asked quietly, realizing that tears were streaming down my face, too.

  “Daddy found that in the sand and picked it up. Danny must have planned to give it to you that night. Dad played that song over and over before he left us and before he died. I hated that song almost as much as I hated Dad and all these people I never even met—you and Danny and even the brother Dad named me after.” Mark Chambers pulled his mother closer.

  “Did you hear me? It was all a big lie. Can you forgive me for not telling you the truth before now? I almost let you do a terrible thing, and I’m sorry.”

  “It’s okay, Mark. I always knew your Dad was a liar. Why would he run off like that if he hadn’t done anything wrong? When I asked Tommy about that, he got mad. Who would have given a poor guy like him a break? He blamed Georgie Shaw because those uppity college kids always stuck together, and she wouldn’t back him up.”

  “Georgie couldn’t have spoken to him because she had been knocked unconscious. Your husband must have believed Georgie hadn't seen anything or he would have killed her too, right?” Jack asked. I shuddered, realizing what he said was true. Ronda Chambers nodded.

  “I get that now. Tommy made no sense most of the time I knew him, even when he wasn’t lying or drunk. I have no idea why I believed that story any more than anything else he said. When he showed up in my town with that story of his, I helped him by letting him use my last name instead of Harwell. The lying started almost from the moment we met.”

  “Will you forgive me, too, please, Ms. Shaw?” Mark asked. “I’m sorry I did those things to you. I never considered what it must have been like for you that night until Detective Wheeler pointed out how much you lost. I am sorry. I sent you flowers so you’d know there was someone tracking you. My friend at the resort called me when you drove up, and I got there as quick as I could to see it was you for myself. I got a waiter to leave that card in your napkin, and when housekeeping wasn’t looking, I went into your room to leave those candles. When it all fell into place, I even talked myself into believing that it was meant to be somehow.”

  “How did you know about that fragrance?”

  “I got beat by Dad once when he caught me burning sandalwood incense. I thought he was mad because he knew I was using it to cover up cigarette smoke. That wasn’t it all. He said no boy of his was going to smell like a San Francisco pansy like Danny Ferrell. I was ten, and I wasn’t sure who Danny was or what Dad meant by a pansy, but I never forgot that beating.” The pain and confusion in his eyes reminded me more of a ten-year-old child than a grown man.

  “He shouldn’t have done that, Mark. I’m sorry. I know he was on your case all the time, and he hurt you. That’s the main reason I threw him out not long after your sister was born. I thought a baby girl might make him feel different about children—closer and more protective. It didn’t. He was even angrier, drank more and worked less after Carolyn’s birth. I’m not sure why I put up with him as long as I did.”

  “It’s okay, Mom. You did what you could. You tried to make it up to us after he left, too. Carolyn and I both know that.” Mark Chambers gave his mother a hug before addressing the rest of us again.

  “I’m not like my Dad. I’ll take what I’ve got coming to me for this mess I made. Please, I don’t want Carolyn to get into trouble. I had her business card in my pocket already when I decided to use it. Until Detective Mitchum asked, I didn’t even stop to think that it might look like she was in on it with me. I made up an excuse, so she let me send those flowers meaning to be a good sister. She didn’t tell me, but I overheard Carolyn say you’d be at her shop today. I wasn’t sure when, but I would have waited there all day for a chance to play that tape. I owe her an apology, too. She doesn’t need more trouble, Ms. Shaw. I am sorry. Please forgive me.”

  I wasn’t sure what to say. I felt sick thinking about how much misery had arisen from a few short minutes of rage and stupidity all those years ago. Mark’s anger was understandable to me in a weird, roundabout way. My anger and sorrow weren’t always bent on justice either. There were times when I wanted to hunt down our attackers strictly to get even with them—to exact some stupid, pointless revenge for ruining my life with Danny.

  I gazed at the anguish on Mark’s face, and that of his distraught mother. The lines cut deeply, like grooves worn by that misery having visited them both so many times before. What good would it do to take legal action against anyone at this point? Mark Chambers needed help, but he wouldn’t get it sitting in prison.

  Suddenly, it was as if a door opened—one I’d been pushing against for a very long time. I had imagined that closure would be just the opposite, all about a door shutting. Instead, when that door in my heart opened, the pain and suffering created by that night long ago poured out. The time had come to put all the horror behind us. Forgiveness wasn’t just for Mark or his dad and uncle. It was for me, too, and a final way to honor the memory of my poor, sweet Danny who gave up everything for me. I’d heard that about forgiveness so many times before, but at that moment it finally made sense.

  “Yes, I forgive you, Mark. It’s too easy to get stuck in the past, isn’t it? Let’s all move on before we lose one more minute of the time we have left.” As I spoke those words, I made eye contact with Jack. I hoped he could see the stars shining in my eyes through the tears that lingered there as they flowed freely down my face. The smile that spread across his tender, handsome face was my reply. He stepped toward me and pulled me close in an embrace that sizzled with promise. Snap, crackle, pop!

  —THE END—

  Recipes and Tips

  Antipasto Salad ‘per due’ [for 2]

  INGREDIENTS

  2 c romaine lettuce leaves, chopped

  1 large tomato—1/4” slices

  2 Red Onion Slices—1/8th inch or less

  2 oz. Prosciutto, sliced paper thin

  2 oz. Hot, dry Coppa, sliced thin

  2 oz. Provolone sliced thin

  ½ c Marinated artichoke hearts


  4 Pepperoncini peppers

  8-10 assorted olives

  4 T. Extra Virgin Olive Oil (EVOO)

  2 T. Balsamic Vinegar

  1 small clove garlic, minced [about 1 t.]

  1 or 2 t. fresh oregano, parsley, or basil, minced

  ¼ t. sea salt

  ¼ t. fresh ground pepper

  PREPARATION

  Mix together EVOO, vinegar, garlic, herbs, salt & pepper. Let sit while making the salads.

  Divide lettuce evenly to line two salad plates. Layer tomato slices over lettuce, add artichoke hearts and tuck olives and pepperoncini opposite one another on the plate. Alternate slices of prosciutto, cheese, and Coppa on each salad. Pull onion slices apart and place on top of everything. Whisk vinaigrette together and drizzle evenly over the salads. Serve or store in the fridge to keep chilled.

  Georgie’s Tips:

  Antipasto can be a terrific lunch, all by itself!

  There’s nothing sacred about the choices presented here. Pick your favorites and use them in this ‘before the meal’ or stand-alone delight. Traditionally, antipasto includes a mix of meats & cheeses, but if you don’t eat meat leave it out. An all veggie version is excellent. Try serving it with marinated or roast vegetables like red peppers, mushrooms, or eggplant. You can prepare the antipasto a few hours ahead of time and keep it chilled. Just add the vinaigrette at the last minute, so the cheese doesn’t get soggy.

  About the vinaigrette. Beware, home-made vinaigrette can be habit-forming. You might never want to use bottled dressing again. Experiment with different herbs and with how much garlic you add. Switch out the vinegar for lemon juice. Find vinegar or lemon just too tart? Add a teaspoon of sugar. Make it a Dijon vinaigrette by adding a tablespoon of Dijon mustard.

  Chefs play with their food. Taste as they go and add their preferences. The only place you must tread with caution is when you bake. That’s trickier since precise measurements are often critical to a good outcome. In this case, though, go for it!

  ~~~~~

  Lasagna a la Georgie Shaw

  INGREDIENTS

  Sauce:

  2 Tablespoons Extra Virgin Olive Oil

  1 pound spicy Italian sausages, casings removed

  1 cup chopped onion

  2 Tablespoons fresh, chopped garlic

  2 Teaspoons, dried whole oregano

  ¼ teaspoon dried crushed red pepper

  1 28-ounce can whole plum tomatoes & juice, crushed in blender

  1 c dry red wine

  1 6-ounce can tomato paste

  Filling:

  1 1/2 cups (packed) fresh basil leaves

  1 15-ounce container ricotta cheese

  1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)

  3/4 cup grated Parmesan cheese (about 2 ounces)

  1 Tablespoon fresh, chopped garlic

  1 large egg

  1/2 teaspoon salt

  1/4 teaspoon ground black pepper

  1/2 teaspoon nutmeg

  For Assembly:

  12 no-boil lasagna noodles from one 8-ounce package

  3 cups (packed) grated mozzarella cheese (about 12 ounces)

  1 cup grated Parmesan cheese (about 3 ounces)

  Nonstick olive oil spray

  PREPARATION

  Sauce:

  Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)

  Filling:

  Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.

  Assembly:

  Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.

  Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

  Georgie’s Tips:

  Wine adds depth to sauces. Many chefs add it to the sauces they serve you. The alcohol burns off during cooking, leaving a subtle more complex flavor behind. It’s okay to use wine you like to drink, but you can use a less expensive wine in cooking.

  The no boil noodles work remarkably well for lasagna, although you can use those that require boiling. Cut back on the recommended cooking time by a couple of minutes. Then cool them to stop them from continuing to cook and make it easy to handle them.

  12 noodles will make 4 layers of lasagna. I like the top layer of noodles to be covered with sauce, then topped with cheese. So, make sure you reserve some sauce for the top and plan to split the filling three ways. Use the gluten free lasagna noodles and you have a dish that will blow away your friends who must avoid gluten!

  The resting time is necessary for lasagna to set up well for serving. So, fight off your dinner companions when they see this bubbly delight and smell the delicious aroma. This recipe serves 8. If you don’t eat it all, this delicious pasta dish makes great leftovers. All the flavors blend, and it reheats well.

  ~~~~~

  Traditional French Chocolate Mousse in Chocolate Cups

  INGREDIENTS

  1 1/2 cups Semi-sweet chocolate chips for chocolate cups

  6 ounces Bittersweet Chocolate, grated or finely chopped for mousse

  4 Eggs, room temperature with whites and yolks separated

  1/4 cup Granulated Sugar

  1/8 teaspoon Lemon Juice

  PREPARATION

  *For the chocolate cups:

  Melt the chocolate in a double boiler or in a heat-proof bowl in a water bath [see Georgie’s tips for details] until smooth and shiny.

  Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch from the top.

  Freeze the tray for several hours or overnight. Pull off the cupcake liners and store the chocolate cups in the freezer.

  For the mousse:

  Melt the chocolate in a double boiler or in a metal heat-proof bowl set in a water bath [see Georgie’s tips for details]. If you use the double boiler, stir as chocolate is melting. Remove from heat when melted to cool it slightly.

  In the bowl of a stand mixer (hand mixer may also be used) beat egg whites on high until frothy, then add the lemon juice. Continue to beat egg whites, slowly adding the granulated sugar a few tablespoons at a time (allow to mix in before adding more). You want the egg whites to be stiff but not dry, they should form into soft peaks that hold their shape.

  Stir egg yolks into the chocolate that’s still warm but no longer hot. Gently stir about one third of the egg white mixture into the chocolate.**

  Then combine the chocolate mixture into the bowl with the egg white mixture and gently mix together completely.

  Spoon the mousse mixture into 8 chocolate cups. Cover and fully chill before serving.

  ___________________________

  *Find the original recipe for the chocolate cups @ http://www.cookingchanneltv.com/recipes/chocolate-mousse-served-in-edible-chocolate-dessert-cups-with-raspberry-sauce

&n
bsp; **Though the eggs are combined with the warmed chocolate they may not be fully cooked. Using pasteurized eggs should remove any risk of Salmonella from eating raw eggs. The statistics on contracting Salmonella are slight but of course follow your own judgment. My recipe for this mousse is adapted from Jean-Georges: Cooking at Home with a Four-Star Chef. Read a great story about how this version of the mousse recipe came about @ boulderlocavore.com/traditional-french-chocolate-mousse-mousse-au-chocolat

  Georgie’s Tips:

  It’s no secret that I love chocolate. What could be better than serving chocolate mousse in a small edible chocolate bowl? You can serve these little chocolate cups singly or take two—they’re small but rich! These adorable and delicious chocolate confections aren’t that difficult to make. You can make them and store them in the freezer to fill with all sorts of good things when the mood strikes you.

  There are several ways to melt chocolate: Microwave, double boiler or water bath. I think the water bath method gives you the most control. To use that method, place about an inch of water in the bottom of a wide skillet. Place the chocolate in a heatproof bowl [tempered glass or metal]. Set the bowl in the water and bring the water to a simmer. Turn off the burner and let the chocolate melt. No babysitting required.

  You can also create a water bath by setting one heatproof bowl containing your chocolate inside a second, larger bowl, and pour boiling water from your tea kettle into the bottom bowl—just be careful not to splash any water into the chocolate or it will turn grainy on you.