“You’re a liar,” Kat said. He swerved again and she gripped the frame of the golf cart for dear life. “In Marie’s book, she mentions that’s the name of the guy who’s done plenty of dirty work for you. From what she said, he’s your own private enforcer. She said there were rumors of him doing things with white snakeflower for you.”
“I guess you’re not as stupid as you look.” He brought the cart to a sudden stop in the middle of a clearing. Then he grabbed her by the wrist, and dragged her out of the golf cart.
“You killed her,” Kat continued, “by having Tucker Lombard put white snakeflower, or a part of it, in her food or drink. You wanted revenge because of what she’d said about you in her book. I know that you had your lawyers file a legal challenge, but that wasn’t enough. You still wanted revenge. Admit it.”
Christos pulled her close, his pudgy fingers digging deep into the flesh on her arm, and spat in her face. “Yes, I did it. And I enjoyed it. And now I’m going to enjoy killing you as well.” He grinned, then looked over at a patch of nearby flowers. “Recognize those?” he asked with a sneer.
Kat’s blood ran cold. “White snakeflower,” she whispered.
“Smart lady,” he said.
Kat tried to wiggle away from him, but he was very strong. He dragged her toward the flowers, then forced her down on her knees. “Get ready for your last meal,” he laughed, pushing her head in the flowers. He then used his other hand to stuff the heads of the flowers in her mouth. Kat gagged and involuntarily swallowed some of the flowers.
Kat yelled, “Help! Help!” but her voice was drowned out by the mouthful of poisonous flowers in her mouth.
Then she heard the sweetest sound she’d ever heard in her life. Woof! Woof! Woof!
Suddenly, no hands were gripping her. Rudy had pounced on Christos and was growling and snarling in his face, however, Christos was fighting back, and Kat realized Rudy might lose his strength.
She scrambled for her phone. “Officer Handsworth?” she said.
“I heard it all,” he answered. “I’m in a squad car less than a minute away from you.” She heard sirens in the background.
Kat’s body flooded with relief. But there was something else she had to do, to make sure the corruption of the police department wouldn’t backfire on her.
Christos was gaining strength. He reached out and grabbed her ankle, and her phone went flying. “No!” she yelled.
Rudy bit Christos on his arm. He recoiled, screaming out in pain. While Christos and the big dog were struggling with each other, Kat managed to scramble along the ground and retrieve her phone. She quickly went into her recordings, as she’d recorded everything while she’d left the line open for Officer Handsworth to listen in.
As previously agreed, she sent the recording over to Molly Singh. Molly, ever the lover of publicity, scandal, and secrets, was planning on sending it to all the major news stations across the country. The recording would be on the evening television news across the country. There would be no time for the Beverly Hills police department to cover it up.
She’d just clicked ‘Send’, when Christos broke free from Rudy and managed to get himself back in the golf cart. He sped away, Rudy running alongside him. He kicked Rudy in the head, causing Rudy to fall in a heap, dazed.
“Rudy,” Kat said, rushing over to him. She knelt down to see if he was all right. Thankfully he was okay, but the same couldn’t be said for her. The white snakeroot was beginning to take effect. Before she knew what was going on, she blacked out.
EPILOGUE
“Wow, this is just perfect!” Auberon’s wife, Lily, said. Their two little blonde girls, Emily and Jennifer, were in their very best winter dresses.
Kat had come out on the porch when she heard their car pull up, and smiled. It was a lovely winter day, with just a light snowfall, and she was wrapped up in a huge cable knit sweater and fur-lined ankle boots.
“Auberon!” she called out.
The whole family looked up. Auberon ran up the stairs and embraced Kat. “This is my family,” he said. “My wife, Lily, and my two girls, Emily and Jennifer.”
Kat gave each of them a hug. “I’m so glad to meet you.”
“Us too!” Lily said. “We were so scared when we heard that you’d been poisoned.”
Kat nodded. “Fortunately, it was only a lower level dose. Once they began treating me at the hospital, all the symptoms calmed down in a couple of days. It was a big scare, but it was all fine in the end.”
“Thank goodness for that,” Auberon said.
“Yes,” Kat replied, “Although it certainly frightened my husband.”
“I can only imagine,” Auberon said, putting his arm around Lily protectively.
Kat smiled warmly at them. “Please come inside.”
The inside was absolutely beautiful. It was full of purple, Lacie’s favorite color, and beiges and browns and creams, so it wasn’t garish. Kat couldn’t keep the smile off of her face as she walked into the living room.
There was Lacie, looking as radiant as ever, and Tyler, with his arm around her. Blaine, fixing everyone drinks. Mitzi and Greg, Kat’s dear friends. Deborah and Luigi, who had flown in all the way from Italy. And, of course, little Florence, who was sitting up playing with blocks. She looked gorgeous, with dark wispy hair that curled over her forehead, dressed in a purple knitted romper, courtesy of Grandma Kat, who had knitted it.
Jazz and Rudy, who was fully recovered, were lying by the fire, warming themselves and looking very comfortable. They’d just finished a large portion of the roast beef Kat had cooked for lunch (the first of the family to get any) and were feeling full and content.
This was Lacie and Tyler’s new home, and it couldn’t possibly be any homier and inviting. Blaine had put in a sizeable sum of money, and Lacie had put in all of hers that she’d received from Marie. Tyler had some savings, and Kat had put in some of her own money. They’d bought an absolutely beautiful home, with a very small mortgage, and bought all new furniture for it.
There were three spacious bedrooms upstairs. The master suite was huge with its own bathroom, and there was another bathroom upstairs. Downstairs, there was a kitchen, a dining room, a living room, a bathroom, and front and back porches.
But perhaps the best thing, at least Lacie thought so, was the huge garden in the backyard. The house was situated on a very big lot on the outskirts of town, and the backyard seemingly stretched on and on.
“When she’s older, Florence will love to play in it,” Lacie kept saying, beaming. These days she couldn’t keep a smile off her face.
Kat agreed. But there was one part of the house she’d always cherish, and that was a little alcove in the hallway between the living room and kitchen. It was cut out of the wall in an arch shape, and had shelves on it to place small little art objects with decorative lights to showcase them. But the best thing about it was what Lacie had done with it.
She’d gone online and found movie posters for the films Marie had acted in when she was in her heyday. She’d ordered them all in the same size, printed them, and made them into a collage mounted on the back wall of the alcove. Then she’d had a piece of glass cut to the alcove’s size to finish the look.
Auberon, Lily and their daughters soon settled in with their drinks. Jennifer was clearly enamored of Florence, and began to play peek-a-boo with her until little Florence was giggling for all she was worth.
In a quiet moment, Kat took Auberon aside. She brought him out into the hallway, and showed him the alcove. There was a single white candle burning on an alcove shelf, which Lacie had lit in remembrance of Marie.
“Look,” Kat said to Auberon, gesturing at all the pictures of his mother.
Auberon’s eyes filled with tears, and he hugged her. “Thank you, Kat. Thank you for everything.”
As they hugged, Kat felt her own eyes warm and well up. “You’re welcome.”
RECIPES
Meatballs, Marsala Sauce, and Mashed Potatoes
1 ½ lbs. Yukon Gold potatoes, cut into 1” chunks
2 tsp. Kosher salt, divided
12 oz. ground beef
12 oz. sweet Italian sausage meat
1/3 cup breadcrumbs
1 jumbo egg, lightly beaten
2 cups chicken broth (I like Better Than Bouillon.)
Freshly ground pepper
6 tbsp. unsalted butter, cut into pieces
12 oz. mushrooms, sliced
1 tbsp. all-purpose flour
1 cup sweet Marsala wine
1 cup fresh parsley, chopped
Directions:
Place potatoes in a saucepan and cover with 1” water. Season with salt. Bring to a boil, then reduce to simmer. Cook until tender, about 20 minutes. Drain and return to saucepan.
Meanwhile, preheat broiler. Combine beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ½ tsp. salt, and a few grinds of pepper in a medium size bowl. Mix with your hands until combined. Form into 12 meatballs and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes. (Or bake them in the oven at 375 degrees for 20-25 minutes.)
While the meatballs are browning, melt 1 tbs. butter in a Dutch oven or large pot over high heat. Add the mushrooms, ½ tsp. salt, and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the Marsala wine and bring to a boil. Add 1 cup chicken broth and return to boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
Add the remaining 5 tbsp. butter and ½ cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve over the mashed potatoes. Enjoy!
CRAZY COOKIES
Ingredients:
1 ¾ cups all-purpose flour
¾ tsp. baking soda
½ cup unsalted butter, room temperature
½ cup dark brown sugar, packed
½ granulated sugar
¾ tsp. Kosher salt
1 jumbo egg, room temperature
1 tsp. vanilla (Make sure not to use imitation.)
6 oz. bittersweet chocolate, cut into ½” pieces
1/3 cup lightly crushed potato chips
1/3 cup salted pretzels, coarsely chopped
1/3 cup butterscotch morsels
½ cup peanut M & Ms
½ cup salted peanuts, coarsely chopped
Coarse sea salt for sprinkling
Parchment paper
Directions:
Sift the flour and baking soda together in a small bowl. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft and smooth, about 3 minutes.
Add the brown sugar, granulated sugar, and salt. Beat on medium-high for 5 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat until just blended. Add flour mixture and beat on low speed until combined.
Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, peanut M & Ms, and peanuts. Stir until just blended.
Shape the dough into golf size balls and arrange them together on a baking sheet. Cover and refrigerate until well chilled. Can be refrigerated overnight.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Arrange the chilled balls about 2” apart on the baking sheets. Using the palm of your hand, flatten each dough ball slightly to desired cookie size. Sprinkle the tops with a little sea salt.
Bake for 11-13 minutes until golden brown, switching the baking sheets’ positions halfway through. Transfer to wire rack and cool completely. Enjoy!
CHICKEN SALAD IN AVOCADO BOATS
Ingredients:
6 cups chicken, cooked and chopped into bite size pieces
2 tsp. Dijon mustard
½ cup sour cream
½ cup mayonnaise
1 tbsp. fresh lemon juice
2 cups celery, chopped,
2 tbsp. poppy seeds
2 cups red seedless grapes, sliced lengthwise
Salt and freshly ground pepper to taste
½ cup pecans (I have used pistachios or walnuts.)
5 avocados, ripe
Lettuce leaves
Directions:
In a large bowl combine chicken, mustard, sour cream, mayonnaise, lemon juice, celery, poppy seeds, and grapes. Season with salt and pepper. Cover and chill until ready to service. Just before serving, fold in pecans.
Slice avocados in half. Remove pit. Arrange lettuce leaves on a plate. Place five avocado halves on each plate. Spoon chicken salad on top and over sides. Serve and enjoy!
BRACIOLE OVER PASTA
Ingredients:
6 thin slices boneless top round (about 2 lbs.) Ask your butcher to do this.
12 cloves garlic
½ cup parsley, finely chopped, plus additional for garnish
1 cup Parmesan cheese, shredded, plus additional for serving
2 tbsp. season breadcrumbs
Salt and freshly ground pepper, to taste
12 thin slices prosciutto
2 tbsp. olive oil
2 cups dry red wine
2 cups beef broth (I like Better Than Bouillon.)
1 can (28 oz.) crushed tomatoes
1 tbsp. dry Italian seasoning
Toothpicks
Package of pasta of choice
Directions:
Cut top round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap and gently pound to 1/4” thickness. Mince 4 cloves of garlic. Slice the remaining 8 cloves.
Combine minced garlic, parsley, cheese, breadcrumbs, salt, and black pepper in a small bowl. Place a prosciutto slice over each piece of beef, then divide the filling evenly and sprinkle it on top of the prosciutto slices. Roll each piece of beef into a cylinder, tucking in the sides to hold in the filling. Secure with toothpicks.
Season with salt and pepper.
Heat olive oil in a Dutch oven over medium high heat. Place the beef rolls, seam side down, in the pot and brown the seam side first to seal it. Cook, turning the meat occasionally until each roll is browned on all sides. Transfer beef rolls to a baking sheet.
Add the wine and the sliced garlic to the Dutch oven. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes, and Italian seasoning. Place beef rolls back in the pot and bring to a simmer.
Cover and cook over a low heat, stirring occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Prepare pasta per package directions. Drain and serve the braciola over the pasta with the sauce. If desired, serve with additional Parmesan cheese. Enjoy!
CHICKEN BREASTS WITH CHEESE SAUCE
Ingredients:
4 to 6 chicken breasts, skinless and boneless
Salt and freshly ground black pepper, to taste
12 tablespoons olive oil
Sauce:
2 tablespoons butter
2 cloves garlic, finely minced
4 green onions, thinly sliced
4 oz. cream cheese
1 cup milk or half-and-half
¾ cup grated parmesan cheese
1/8 teaspoon black pepper
Plastic wrap
Directions:
Chicken:
Put chicken breasts between sheets of plastic wrap or in a plastic food storage bag and gently pound with a meat mallet until ½” – ¾’ thick. Sprinkle the chicken breasts lightly with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.
Sauce:
While the chicken is cooking, melt butter over medium-low heat in a saucepan. Sauté the garlic and green onions for about 1 minute. Add the cream cheese, milk or half-and-half,
and Parmesan cheese and heat until hot and smooth. Stir in pepper and salt, to taste.
Plate the chicken and ladle sauce over it. Garnish with parsley. Serve and enjoy!
NOTE: If the chicken breasts are large, slice them into 2-3 pieces before pounding them with the meat mallet.
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ABOUT DIANNE
I live in Huntington Beach, California, with my husband, Tom, a former California State Senator, and my boxer dog, Kelly. My passions are cooking, reading, and dogs, so whenever I have a little free time, I am either in the kitchen, playing with Kelly in the back yard, or curled up with the latest book I'm reading.
Her other books are available below:
Amazon: Blue Coyote Motel
Amazon: Coyote in Provence
Amazon: Cornered Coyote
Amazon: Coyote Series
Amazon: Kelly’s Koffee Shop
Amazon: Murder at Jade Cove
Amazon: White Cloud Retreat
Amazon: Marriage and Murder
Amazon: Murder in Cottage #6
Amazon: Murder in the Pearl District
Amazon: Murder and Brandy Boy
Amazon: Murder in Calico Gold
Amazon: The Death Card
Amazon: Murder at The Cooking School
Amazon: Murder & The Monkey Band
Amazon: Murder at The Bed & Breakfast
Amazon: Murder at The Secret Cave
Amazon: Murder in Cuba
Amazon: The Blue Butterfly
Amazon: Trouble at the Kennel
Amazon: Murdered by Words
Amazon: Murdered by Country Music
Amazon: Murder at the Big T Lodge
Murdered in Hollywood Page 14
