by J. D. Griffo
Whether it was cockiness or confidence, she knew that was another goal she would eventually achieve.
* * *
Lola sat on the kitchen counter and pawed at the window. It was a gorgeous day with a picture-perfect cloudless blue sky that almost melted into the shimmering blue surface of Memory Lake. She couldn’t be blamed for wanting to be a part of it, but Alberta and Sloan were long overdue for some private time.
While Alberta was learning how to fly a plane, Sloan had woken from his coma fully healed and thinking that no time had elapsed. He wasn’t surprised to be told by his doctor that Alberta had solved the mystery and brought the criminal to justice.
“I don’t think there’s anything that you can’t do, Alberta,” Sloan said.
They were sitting on the wicker love seat in Alberta’s backyard, Sloan’s arm around Alberta’s shoulders, so they, like the sky and the lake, gave the appearance that they were inseparable.
“A few years ago I would have laughed at that comment,” Alberta said. “Now I think you might be right.”
“I am right,” he said. “What more proof do you need? You landed a plane all by yourself.”
“I did have a little help,” Alberta replied. “If I’ve learned one thing about my life, and from this crazy experience. You can try to do things on your own and you might succeed, but life is so much better when you share it with someone.”
“I like sharing my life with you Alberta,” Sloan said. “And I can’t wait to show you off to my daughter. The doctors finally got in touch with Shannon and she and her family are flying in from Africa. I told her not to, but of course she wouldn’t listen to me.”
“I can’t wait to meet her,” Alberta said. “It’ll be like seeing a whole new side of you.”
The sun grew brighter in the sky, casting a glow onto Memory Lake and the surrounding lush landscape. It also lit up Sloan’s face, although the fact that he was staring at Alberta might have had something to do with that.
Ever since Sloan was attacked and lapsed into a coma, Alberta could no longer ignore the depth of her feelings for him. He was a surprise gift from God, un dono di Dio, and it was time she acknowledged it.
“I love you, Sloan McLelland,” Alberta said.
She didn’t wait for Sloan to respond because she saw the answer in his eyes. Instead, Alberta did what she had learned she was fully capable of doing. She took action and kissed her man.
Please turn the page for recipes
from Alberta’s kitchen!
Alberta’s Italian Eggs Benedict with Pesto Hollandaise Sauce
Alberta swears this tastes better than Veronica’s secret recipe, but Helen disagrees. You be the judge.
Ingredients
½ cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 cold eggs
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
Thin slices of prosciutto
Basil
Toast
Directions
1. In a small saucepan, melt the butter and stir in the pesto.
2. In a separate saucepan over a high flame, whisk the egg yolks, water, and lemon juice until it’s all blended. Cook until the mixture is thick enough to stick to a spoon and the temperature reaches 160° and then reduce the heat to very low.
3. Slowly, add in the warm butter and pesto, making sure you keep whisking it constantly.
4. Transfer the contents to a small bowl, then place that bowl into a larger bowl that’s filled with warm water.
5. Keep the sauce warm and stir it occasionally until it’s ready to serve. You’re going to need someone to help you do this while you finish the recipe.
6. Use a large saucepan with high sides and pour in 2–3 inches of water.
7. Add vinegar and bring to a boil, then quickly reduce to a simmer.
8. Break cold eggs into a small bowl, then hold the bowl close to the surface of the water and let each egg slip into the pan.
9. Cook uncovered for 3 to 5 minutes or until the whites are completely set and the yolks start to thicken.
10. Use a slotted spoon to lift the eggs out of the water and place them on toast.
11. Layer on the prosciutto and basil, then top with the hollandaise sauce and serve it right away.
12. Then tell Helen it’s the best eggs Benedict you’ve ever tasted!
Jinx’s Gluten-Free Breakfast Pizza
Ingredients
For the Crust
6 cups frozen hash browns, thawed
1 large egg
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon pepper
For the Pizza
1 tablespoon butter
5 large eggs
¼ cup milk—Don’t substitute soy or almond milk because they don’t mix well
6 slices dry aged bacon, cooked and crumbled
6 sausage links, sliced
1½ cups shredded cheddar cheese
½ cup tomatoes, diced
Instructions
For the Crust
1. Preheat the oven to 425.
2. In a large bowl, combine the hash browns, egg, melted butter, salt and pepper.
3. Mix well and shape it into a 12-inch circle, pressing down on it firmly.
4. Place it on a pizza stone (if you have one like my grandma does) or (if you’re like me) on a baking sheet lined with parchment paper.
5. Bake 20–25 minutes or until the edges are starting to brown. Do not get distracted or else the pizza will burn and you’ll have to start all over again. Trust me!
6. Remove and reduce the oven temperature to 350.
For the Pizza
1. In a large pan over medium-ish heat, melt the butter.
2. While the butter is heating, whisk the eggs and milk in a large bowl and season as little or as much as you’d like, but remember that you’re cooking for others and not just yourself.
3. Pour the contents of the bowl into the pan and wait about 30 seconds before stirring.
4. Use a spatula to stir, lifting and folding from the bottom until the eggs are cooked thoroughly.
5. Sprinkle the scrambled eggs over the pie crust, add the crumbled bacon and sliced sausage, and top with the shredded cheese.
6. Bake for 20 minutes
7. Top with diced tomatoes and it’s ready to serve.
Helen’s Favorite Jersey-Style Disco Fries
Ingredients
2 pounds seasoned crinkle fries—from a package. Alberta may want to make her own fries, but that’s pazzo!
8 ounces shredded mozzarella cheese
Brown gravy—for this Alberta’s right, don’t use ajar, make your own!
Parsley
For the Gravy
3 cups beef stock
1 small shallot, minced
1 garlic clove, minced
4 tablespoons unsalted butter
¼ cup flour (Use gluten-free flour if someone like Jinx is sharing your food with you.)
2 teaspoons Worcestershire sauce
Sea salt and pepper
Instructions
1. Preheat the oven to 425°.
2. Spread the fries in one single layer on a large parchment-lined baking sheet.
3. Cook the fries according to the package instructions, but remember sometimes those instructions are wrong, so keep an eye on the fries and take them out when they’re golden and crispy. If you burn the fries, you’ll have to start all over again!
4. While the fries are cooking, make the gravy.
5. Melt the butter in a saucepan and add the shallot and garlic—don’t get carried away with the garlic like my sister can.
6. Season with sea salt and pepper.
7. Cook until the shallot and garlic are softened and then sprinkle in the flour and cook for another 3 minutes.
8. Whisk in the beef stock, but keep stirring to avoid lu
mps.
9. Add the Worcestershire sauce.
10. Bring the gravy to a boil and simmer 5–7 minutes until thickened.
11. When the fries are done, take them out of the oven and sprinkle them with the shredded mozz. Put the tray back into the oven for 2–3 minutes until the cheese is melted.
12. Pour the warm gravy on top and buon appetito!
Optional Twist
Make it really Italian and use marinara sauce instead of brown gravy!
Alberta & Jinx’s Neapolitan Non-Dairy Milkshake
Ingredients
2 frozen bananas
3 scoops dairy-free vanilla ice cream (If you can’t find non-dairy, try Breyer’s Lactose-Free Vanilla—it’s delicioso, as my grandma would say.)
⅔ cup dairy-free milk—Jinx’s favorite is vanilla-flavored almond milk
¼ cup ice cubes
1 cup strawberries
1 tablespoon cocoa powder
Instructions
1. In a blender, combine the frozen bananas, the dairy-free vanilla ice cream, the dairy-free milk, and the ice cubes.
2. Pour the mixture into 3 small bowls and set 1 bowl to the side—this is bowl #1.
3. Add one mixture back into the blender and add the strawberries. Mix it until it’s thoroughly blended and then set it aside—this is bowl #2.
4. Add the last mixture into the blender and add the cocoa powder. Mix that one really well and set it aside—this is bowl #3.
5. In a serving glass, pour bowl #3 in first.
6. Using a spoon, pour bowl #2 in next, spreading it all over.
7. Then pour bowl #1 on top.
8. Enjoy—it’s as easy as 1-2-3!
