The Uninvited Corpse

by Debra Sennefelder

  “There’s a coin in there for good luck and good fortune, ” Jane said.

  Hope reached out and wrapped her arms around both women for a group hug. She was so thankful for them in her life.

  “Knock, knock,” a familiar male voice called out from the hall.

  Hope released her hold of the Merrifields and moved around the island to welcome Matt to her home. “I’m so glad you could make it today.”

  “Thank you for the invitation. Your home is charming. I hope I’m going to get a tour.” He handed a bouquet of yellow roses to Hope. “These are for you.”

  “They’re beautiful.” It had been ages since a man had bought her flowers. She dipped her head and inhaled the sweet fragrance and hoped she wasn’t blushing. She told herself he was only being polite by bringing a gift to the hostess. There wasn’t anything else to read into the gesture.

  She returned to the island, with Matt behind her, and she introduced him to the Merrifields.

  “Yesterday Claire drove me around town. Jefferson is a beautiful place.” Matt shoved his hands into his pants pockets. His attire was casual, a far cry from his lawyer suits. And she had an unexpected urge to run her fingers through the waves of his dusty blond hair.

  “She’s an excellent tour guide for this town,” Sally said. “But be careful, she’ll have you signing a contract to buy a house before you realize what’s happened.”

  Matt laughed. “Thanks for the warning. But I have to admit, I did see a few properties that interest me.”

  “You’re thinking about moving to Jefferson?” Hope asked.

  “It would be a weekend house. My practice is in the city. And it would give me the opportunity to keep an eye on you,” he said in a low voice that sent a shiver of excitement zipping through Hope.

  “Keep an eye on me?” she asked, almost challenging him.

  “To make sure you don’t find yourself in the middle of another murder investigation,” he said in a more playful voice and that settled the shiver resonating within Hope.

  “I don’t think there’ll be a next time,” Hope said with confidence. She’d had her fill of sleuthing. Going forward she’d be content with reading mystery novels and working through the authors’ clues and red herrings. Yes, fiction was a whole lot safer than real-life investigating.

  The French door to the patio opened and Gilbert popped his head in. “There you are, Hope. Buddy and I just got here and I wanted to say ‘hi.’ He and Bigelow are getting along like old friends. On the way over, I saw Alfred and Maretta pulling up in your driveway. I better go check on the boys and make sure they don’t get into any trouble.” He ducked back out, closing the door behind him.

  Hope appreciated the warning about Maretta and then saw the puzzled look on Matt’s face. “That was Gilbert Madison, my neighbor. He’s sweet.”

  “Why don’t we take Matt outside and properly introduce him to Gilbert?” Sally looped her arm into the crook of Matt’s arm and escorted him out of the house.

  Jane followed dutifully and, just before the door closed behind them, Hope heard Jane ask, “Is your wife joining us today?”

  Hope shook her head. Jane was going to grill Matt and like the true matchmaker she was she was starting with his marital status. Though, she’d never come out and ask him directly if he was married. She’d consider that rude. Maybe she should go help Matt but he was a big boy capable of handling the likes of Jane Merrifield.

  “Since the front door was open, we allowed ourselves in,” Maretta stated as she entered the kitchen with a broom in her hand and Alfred behind her. “It’s rather informal.”

  “Well, it is a barbecue, so we’re not standing on ceremony.” Hope walked to them. Maretta had chosen an ivory-colored A-line dress and changed up her sensible black purse for a peach-colored satchel. She’d tied a floral scarf around her neck, and it added color to her pale face. All in all, Maretta looked very nice, and Hope was happy she’d accepted the invitation to the party.

  “It’s customary to bring a gift to a housewarming party. This broom is for you.” Maretta held it out for Hope to take. “May your home always be clean and free from evil spirits.”

  “Of course your home is always clean,” Alfred interjected quickly and at great risk of Maretta’s wrath.

  “It’s a custom, not a statement on her housekeeping skills,” Maretta said.

  “Thank you for the gift and for your wishes. Please, go outside where there’s food and the other guests. Ethan will be here in a few minutes and then we’ll start grilling.” Hope set the broom down as the couple headed outside.

  Hope returned to her hosting duties and pulled out a reusable container where she stored the cheese for the burgers. Everything was ready for the main course and right on cue Ethan entered the kitchen, holding two bottles of wine in each hand.

  “It’s about time,” she scolded him. “Everybody is arriving. You need to start grilling.”

  “Happy housewarming to you.” He set the bottles on the counter. “Nice broom.”

  “It’s a gift from Maretta.”

  “Should I ask?”

  Hope shook her head. “No.” She handed him the dish of chicken. “Start with this and I’ll bring out the burgers.”

  “Yes, ma’am.” Ethan saluted and smiled.

  “You’re the best griller I know, and I appreciate you helping me out today”

  “I’m always here for you.” Ethan opened the patio door and the sound of cheerful voices and laughter wafted in. Everything she’d ever wanted was right outside. She was one lucky gal.

  As she gathered up the burgers and cheese onto a tray to take to the grill, Ethan’s words repeated. He’d always been there for her since high school as a friend. Friendships were hard to come by, and they were fragile. Romances were tumultuous and unpredictable. Hope had already been burned by doing something unpredictable when she signed up for the reality show. But it sure was fun while it lasted.

  She caught a glimpse of Vera making her way across the yard. Everybody was there finally. Hope pulled open the door and stepped out onto the patio. She paused for a moment to take in the view.

  Her friends and family were all gathered. She caught a glimpse of her niece and nephew running from the barn. They loved the chickens and she guessed the hens just got some extra food. Audrey may have done some very bad things, but Hope was thankful for her suggestion to have the party.

  “This is where I belong. I made the right decision,” Hope said to herself. The picture-perfect moment lasted just that—a moment. All of a sudden, Bigelow came running across the yard at full speed. Buddy followed. He looked like he was cantering with his long hair flowing, and both dogs ended up under the tent with Maretta in their path.

  Oh, no.

  “Bigelow! No!” Hope shouted.

  Maretta screamed as Bigelow, chased by Buddy, raced by her, clipping her just enough to knock her off balance. Her drink sloshed on her dress and just before she landed on the appetizer station and right into the tray of bruschetta, Matt dove to grab her. Good catch. A sodden Maretta glared at Hope, but she was too distracted by the mischievous grin from the equally wet attorney.

  Yeah, it was good to be home.

  Recipes from Hope’s blog, Hope at Home

  ETHAN’S CRISP CHOCOLATE CHIP COOKIES

  Posted by Hope Early

  Crispy, thin, slightly chewy, and crunchy. All of that is packed into one little cookie. When you serve up these bad boys, make sure you have filled-to-the-rim glasses of milk and then step back because everyone is going to make a mad dash for the cookie plate.

  Makes 3–4 dozen cookies.

  2½ cups all-purpose flour

  ¾ teaspoon salt

  1 teaspoon baking powder

  1 teaspoon baking soda

  1 cup unsalted butter, softened to room temperature

  1 cup granulated sugar

  1 cup packed light brown sugar

  2 large eggs at room temperature

  3 tablespo
ons milk

  1 tablespoon pure vanilla extract

  2 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees F. In a mixing bowl, stir together flour, salt, baking powder, and baking soda.

  2. Cream together both sugars and butter in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until light and fluffy, about 3–5 minutes. Reduce the speed of the mixer and add in the eggs, one at a time. Add in the milk. Then add in the vanilla. Mix until well combined.

  3. Gradually add the flour mixture until just combined, being careful not to overmix. Gently stir in the chocolate chips.

  4. Scoop tablespoon-size balls of dough onto prepared baking sheets leaving 2 inches between each cookie to allow for spreading.

  5. Bake for 12–15 minutes and cool, before moving to racks to finish cooling. Every oven is different, so I like to bake two cookies first to get the timing down correctly and then fill up the next cookie sheet.

  Baker’s notes:

  1. These are very thin cookies, so you’ll want to check each batch baking to make sure they’re not getting too browned.

  2. I prepare my baking sheets with silicone baking sheets. Parchment paper will work.

  EASY-PEASY RICE PILAF

  Posted by Hope Early

  A funny name for one of the easiest side dishes you’ll whip up in your kitchen. No one will ever guess how quickly this dish came together. They’re going to be too busy asking for seconds.

  Makes 4 servings.

  ⅓ cup thin spaghetti, broken into 1-inch pieces

  ¾ cup rice

  1½ cups chicken broth

  2 tablespoons butter

  Salt and pepper to taste

  Bunch of parsley, chopped

  1. In a medium pan, melt butter over medium heat. Add spaghetti and rice and toast until the spaghetti is golden brown in color.

  2. Season with salt and pepper.

  3. Add broth and bring to a low boil. Reduce heat and simmer for 18–20 minutes, until the rice is tender. Add extra broth if the pan gets too dry.

  4. Fluff with fork before serving. Mix in chopped parsley.

  ALL-AMERICAN APPLE PIE

  Posted by Hope Early

  This pie recipe has been passed down from generations of Early women and I bake it every chance I get because it’s simply scrumptious. Thick slices of apple tucked into buttery crusts, who can resist? Not me! And no one that I know. For added fabulousness, top with a heaping spoonful of vanilla ice cream.

  Makes 8 servings.

  For the pie filling:

  ¾ cup firmly packed light brown sugar

  1 tablespoon all-purpose flour

  ¼ teaspoon ground nutmeg

  ½ teaspoon cinnamon

  teaspoon salt

  1 tablespoon grated lemon peel

  6 cups peeled, cored, and thickly sliced apples

  1 tablespoon lemon juice

  2 tablespoons butter

  For the pie crusts (bottom and top):

  2½ cups all-purpose flour

  1 teaspoon salt

  2 sticks unsalted butter, cold, cut into small pieces

  ¼ cup ice water, plus more if needed

  For the pie:

  1. Preheat oven to 425 degrees F. Line 9-inch pie dish with half of the pastry.

  2. In a large bowl, combine brown sugar, cinnamon, nutmeg, salt, and lemon peel. Add apples and toss to coat evenly. Spoon apple mixture into pastry-lined pie dish. Sprinkle with lemon juice and dot with butter.

  3. Top with remaining pastry. Trim and flute edges. Cut slits in top of crust to allow steam to escape.

  4. To prevent over-browning, cover edge of pie with foil. Bake 20 minutes. Remove foil. Bake another 20–25 minutes or until top is golden. Serve warm or at room temperature.

  For the pie crust:

  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse for about 10 seconds until mixture resembles coarse crumbs. If some larger pieces remain that’s okay.

  2. With food processor still running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Don’t process more than 30 seconds. To test, squeeze a small amount of the dough together; if it’s still too crumbly, add a bit more water, 1 tablespoon at a time.

  3. Turn the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap and refrigerate at least one hour or overnight. Can freeze up to one month. Thaw overnight in the refrigerator before using.

  Baker’s note: I like to make two batches of pie crust so I have extra in the freezer. Then when I feel like whipping up a pie I have prepared pie crust all ready to be baked.

  OATMEAL-CHERRY CHOCOLATE BARS

  Posted by Hope Early

  These bars are easy to make and are perfect for breakfast, snack, or even dessert. The recipe is flexible, so you can add what you love such as nuts or other dried fruit. You can also decide on how many servings you want based on how big of a bar you cut. Enjoy!

  Makes nine 3-inch-square bars.

  2 cups old-fashioned oats

  ½ cup all-purpose flour

  ½ cup packed brown sugar

  ½ teaspoon baking powder

  ¼ teaspoon baking soda

  ¼ teaspoon salt

  ½ teaspoon cinnamon

  ½ cup dried cherries

  ½ cup dark chocolate chips

  ½ cup canola oil

  2 eggs

  1. Preheat oven to 350 degrees F.

  2. Spray 8-x-8-inch baking pan with nonstick cooking spray.

  3. Mix the dry ingredients in a bowl. Add in canola oil and eggs. Mix well. Add in cherries and chocolate chips. Stir to combine.

  4. Spread batter in prepared baking pan and bake for approximately 25–30 minutes until bars are cooked all the way through.

  5. Let bars cool completely in pan before cutting.

  CINNAMON APPLE BREAD

  Posted by Hope Early

  Chopped apples, brown sugar, and cinnamon swirl together to make this quick bread an all-time favorite. You’ll be able to whip this bread up at any time because it’s so simple to make.

  Makes 6 to 8 servings (depending how thick you cut the slices).

  ⅓ cup brown sugar

  1 teaspoon ground cinnamon

  ⅔ cup granulated sugar

  ½ cup butter, softened

  2 eggs

  1½ teaspoon vanilla extract

  1½ cup all-purpose flour

  1¾ teaspoon baking powder

  ½ cup milk

  1 apple, peeled and chopped

  1. Preheat oven to 350 degrees F. Butter and flour a 9-x-5-inch loaf pan. Place in refrigerator while you make the batter.

  2. Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer or large bowl with electric hand mixer, combine granulated sugar and butter until smooth. Beat in eggs, one at a time, until combined. Add in vanilla extract and combine. Add in flour and baking powder in thirds. Then add milk.

  3. Remove baking pan from refrigerator. Pour half the batter into the prepared pan. Next add half of the apple and half of the brown sugar and cinnamon mixture. Lightly pat the apple mixture into the batter with a large spoon.

  4. Pour the remaining batter over apple layer and top with remaining apple and the remaining brown sugar and cinnamon mixture. Pat topping into the batter with the back of a large spoon.

  5. Bake for 55–65 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan for 10 minutes before transferring to a cooling rack.

  HOPE’S FAVORITE CHOCOLATE CHIP COOKIE

  Posted by Hope Early

  I know it’s wrong to have a favorite cookie. As a food blogger, I shouldn’t play favorites with recipes. but I can’t help myself with these cookies. Loaded with chocolate chips, these buttery, thick, soft chocolat
e chip cookies are heavenly. You won’t want to miss out on these. Seriously.

  Makes about 3 dozen cookies.

  ¾ cup unsalted butter, melted

  1 cup packed light brown sugar

  ⅔ cup granulated sugar

  1 large egg

  1 large egg yolk

  1 tablespoon vanilla

  2 cups all-purpose flour

  ⅓ cup bread flour

  ¾ teaspoon baking soda

  ¾ teaspoon kosher salt

  1⅔ cups semisweet chocolate chips

  1. Preheat oven to 350 degrees F and line cookie sheet pans with silicone baking sheets.

  2. Cream butter and sugars together until light and fluffy in the bowl of a stand mixer with paddle attachment, about 3–4 minutes. Scrape side of bowl as needed. Reduce speed of mixer and then add in the egg and egg yolk, one at a time, beating well to incorporate into mixture. Beat in vanilla.

  3. Whisk together flours, cornstarch, baking soda, and salt in a separate bowl. Slowly add flour mixture to the butter mixture and mix until just combined. Be careful not to overmix. Stir in chocolate chips.

  4. Scoop dough by rounded tablespoon and drop onto prepared sheet pan, 2 inches apart to allow room for spreading. Then drop another scoop (approximately 1½ teaspoon) of dough onto each cookie. Press together lightly, making sure not to flatten the cookie.

  5. Bake for 9–12 minutes, rotating halfway through baking, or until cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly undercooked. Every oven is different, so I like to bake two cookies first to get the timing down correctly and then fill up the next cookie sheet.