by Hillary Avis
“We have to celebrate. You found the woman of your dreams, you’re getting married, you won a nationally televised cooking competition, and you have a boatload of prize money to spend. This calls for some champagne!”
“That’s not all we have to celebrate.” Kimmy grinned mischievously, raising her eyebrows to see if Bethany would take the bait.
Bethany stared at her blankly. “What else?”
“Well, the rogue poisoner is caught, right? That was all you.”
“No way! It was a team effort. Milo stopped another killing taking place and Charley and Coop made sure everyone at the event was safe.” Not to mention, if it hadn’t been for Ryan and Clementine, I never would have realized the killer’s true identity. Bethany brushed aside the small rush of embarrassment she felt when she recalled the date on the yacht. There was no point obsessing over her mistakes when Ryan had already forgiven her. “It was a true team effort.”
Kimmy giggled.
“What? Why are you laughing?”
Kimmy laughed harder, shaking her head. “I was just thinking...your love life looks like a bit of a team effort, too. I saw both of them plant one on you, girl. Maybe we should celebrate that.”
“Oh,” Bethany said faintly, her cheeks burning. “Well. I don’t know how I got myself into that mess, but I guess I’ll have to get myself out again.”
“You know who gets my vote. Tall, dark, and handsome.” Kimmy smirked.
“Are you talking about me again?” Charley leaned around Kimmy and made a face.
“No, that’d be sweet and petite.” Kimmy gave Charley a kiss on the nose and Charley wiped it off, looking over her shoulder to see if any of her cop buddies had spotted it. “I was talking about Ryan Lazam. It sounds like Bethany has both him and Milo on the hook for another date.”
Charley raised an eyebrow. “Playing the field, huh?”
“I didn’t mean to!” Bethany protested. “It just worked out that way.”
“I know you’ll do the right thing.” Charley gave Bethany her best police-officer-warning look. “And by the right thing, I mean someone with a killer fastball.”
There is no winning with these two. Charley would always champion Milo and Kimmy had a crush on Ryan. They were never going to help her make this decision. Bethany shrugged. “You guys are not making this any easier!”
Charley snorted, and Kimmy grinned wickedly. “We’re your friends. It’s not our job to make your life easy. It’s our job to make your life interesting.”
Chapter 22
EPILOGUE
THE HONOR ROLL WAS closed for the day, but the lights inside still blazed brightly. Brilliant blue balloons hovered near the ceiling. The ends of their trailing strings suspended gold stars above the heads of the small gathering. A huge banner hung from one wall, proclaiming Kimmy Caldwell the top of her class, and a huge tray of colorful pastries sat on the counter. Olive had arranged it all, of course, in spite of the fact that Kimmy’s unconventional win meant Garrett had lost the competition and any chance of the prize money.
Leave it to Olive to plan a party that celebrated the demise of her business. Bethany glanced at the sign hung in the window. It faced the street, but she’d seen it on the way in: BAKERY FOR SALE. Garrett saw her looking at it and shook his head as if to say “don’t worry about it.” She took a deep breath and turned back to Kimmy, who’d been describing how she came up with her winning recipe.
“So are you going to let Milo print the recipe in the Community Observer?” Bethany asked.
“I don’t see why not. There are no secret ingredients, not really. It’s just one of those recipes that takes a lot of time. I doubt most people will actually try it.”
“Ah, but then they’ll know.” Charley smiled. “Sometimes just knowing is satisfying. Like knowing the right person is behind bars. You don’t always know why they did it, or how they got caught, but you’re just glad it’s all over.”
Olive joined them, munching on one of her signature Multiplication Muffins. She brushed some crumbs from the front of her lilac lace dress. “I agree completely. Not knowing is the worst. That feeling of limbo, like when we weren’t sure whether or not we should sell this place, hurts way more than actually selling it. Now I can move on to the next thing—making sure Garrett’s healthy.” She beamed across the bakery at Garrett, where he was pretending to rearrange the pastry display to avoid talking to anyone.
“You won’t miss it?” Charley asked. Bethany wanted to elbow her. She sounded too much like a detective, too concerned with drilling down on the fact and not thinking about Olive’s feelings.
Olive didn’t seem offended at the question, though. Her eyes misted up a bit. “I mean, of course I’ll be sad to say goodbye. But I know the new owner will carry on in my footsteps.”
How can you be sure, though?
Bethany tried to suppress the feeling of overwhelm rising in her chest. There were so many changes afoot. Would she even recognize Newbridge in a few months? Olive and Garrett were off to Minneapolis for his cancer treatment. Kimmy and Charley were moving in together and getting married. Even the train station was getting a makeover. Everyone was starting a new chapter—except Bethany, it seemed.
She swallowed her fear. “Good luck with your next chapter, Olive. I know this treatment is really going to help Garrett. And who knows...when you’re done, maybe you’ll come back here and buy back the bakery, or start a new one.”
Olive swooped her up in a hug, chuckling. “I don’t think that’s in the cards, but who knows what’s next.”
Bethany’s throat ached, and she trained her eyes on the black-and-white marble floor. She knew if she made eye contact with any of her friends, the tears she was so carefully keeping in check would overflow. “I wish I knew what was next for me,” she said quietly. “I think I’m going to retreat to my parents’ house until the train station reopens and try to figure out my life.”
Kimmy cleared her throat. “Not so fast.”
Bethany jerked her head up. “What are you talking about?”
“There’s something Olive didn’t tell you.” Kimmy walked over to the window and tore down the for-sale sign, ripping it in half as she returned to the group.
Bethany turned to Olive. “You’re not selling after all?”
But before Olive could answer, Charley grinned broadly. “Nope, she already sold it.”
Kimmy nodded in agreement. “She sold it to me. I used the prize money to buy the bakery. I’m going to finally open my own restaurant.”
Bethany’s mouth opened wide in disbelief. But not as wide as it did when Kimmy dropped to one knee and pulled out a small box and opened it. Inside was a tiny silver spoon bent into the shape of a ring.
“Yes, this is a proposal, Bethany Bradstreet. In all my life, I’ve never known anyone as compatible inside the kitchen and out. I know it’s risky to mix friendship and business, but I honestly can’t imagine cooking alongside anyone but you for the rest of my life. For better or for worse, will you accept this ring and be my business partner?”
The tears that had been threatening to overflow all afternoon spilled down Bethany’s cheeks, but now they were pure liquid happiness. “Of course I will!” she choked out, grabbing the spoon ring and slipping it onto her finger. It was a perfect fit.
Kimmy stood and pretended to wipe sweat from her forehead. “Phew. Now I know why you were so nervous when you proposed to me, Charley!”
“Yup. Even when you’re sure you’re meant for each other, it’s still nerve wracking.” Charley chuckled.
Olive clasped her hands and beamed at all of them. “I am just pleased as pie. You two are going to be a great team. Now the only question is—what’re you going to name your new café?”
Bethany looked at Kimmy, sharing a smile of disbelief at their luck. Can you believe it? Our very own restaurant. “We might need to think a while on that. That’s a tough one.”
Kimmy waved her hand. “Picking a name will be easy. We
practically have the same brain.”
Bethany grinned. “Yeah, the tough part will be starting a new restaurant while someone is planning a wedding.”
“No way! I’m not a bridezilla,” Kimmy said, laughing. “The real tough part will be having front row seats while Bethany breaks some poor guy’s heart. Now taking bets on who she’s gonna choose.”
“She’ll pick Ryan, of course. He has such a big heart,” Olive said, her eyes twinkling.
Garrett hmphed. He’d been eavesdropping on their conversation, it seemed. “The Armstrong fellow seems the obvious choice. Upstanding young man if I ever saw one.”
“I agree,” Charley said quickly. “Milo is the kind of guy who’ll never let you down.”
“Champagne sunsets.” Kimmy brushed her hand against the stars hanging overhead so they danced, twinkling in the light. “World travel. Stargazing at sea. Only Ryan will give you that.”
“I honestly don’t know how I’ll choose between them.” Bethany spun the spoon ring on her finger, and then looked up at Kimmy, Charley, and Olive. “But I know I have all the partners in life that I need—right here, right now.”
Recipes
Not-Pumpkin-Spice Minestrone
THIS LIGHTER, BRIGHTER version of minestrone hits the spot during springtime when asparagus is in season. Use vegetable broth for a vegan version.
Ingredients
1 CELERY STALK, CHOPPED
1 bunch green onions, chopped
2 tomatoes, chopped
1 garlic clove, minced
4 cups chicken broth
1 bunch asparagus
1 potato, peeled and diced
1 15-ounce can of white beans, drained and rinsed
Olive oil
Bay leaf
4 Tbs chopped fresh herbs (try parsley, basil, thyme, oregano, and/or marjoram)
2 big handfuls of baby spinach
Lemon juice
Salt and pepper
Directions
CHOP THE VEGETABLES and prepare the asparagus by removing the tough ends. Keep the asparagus tips whole and roughly chop the stems.
Heat the olive oil in a Dutch oven or other large pan. Sauté the celery for a few minutes and then add the potato, green onions, garlic, bay leaf, fresh herbs, and tomatoes. All the vegetables to soften for about five minutes, stirring occasionally, and then pour in the chicken stock. Simmer for 10–15 minutes until the potatoes are fork-tender.
While you wait for the potatoes to cook, wash and stem the baby spinach, then roughly chop.
Add the beans, asparagus, and spinach to the pan. Simmer for a few minutes until all are just cooked. Season by adding salt, pepper, and lemon juice to taste. Remove bay leaf before serving.
Bethany’s Texas-Style Chili
THIS BEAN-LESS CHILI works best with a combination of chilies for depth of flavor. Try ancho, guajillo, and arbol for an especially tasty combination.
Ingredients
6-8 DRIED, WHOLE CHILIES
1 ½ tsp ground cumin
Salt and pepper
5 Tb lard, bacon grease, or vegetable oil
2–3 lbs pounds boneless beef chuck, trimmed and cut into cubes
½ cup chopped onion
3 garlic cloves, minced
2 cups beef broth
2 cups water, plus more as needed
2 Tb masa harina or cornmeal
1 Tb brown sugar
1 ½ Tbs vinegar
Directions
FIRST, PREPARE THE chili paste. Toast the chilies in a pan over medium heat, turning often to avoid burning, for 5 minutes. Place toasted chilies in a bowl of hot water and soak for half an hour or until soft.
Drain and split the chilies, removing stems and seeds. In a blender, combine the chilies, cumin, pepper, 1 Tb salt, and ¼ cup water. Blend, adding more water if necessary, to form a smooth paste. Set the chili paste aside.
Then, brown the beef cubes in two batches to avoid crowding the pan. Use 2 Tb of lard for each batch, and make sure at least two sides of each cube are browned. Set the browned beef aside.
Melt the remaining 1 Tb lard in the pan, then sauté the onion and garlic for a few minutes. Add the beef broth and 2 cups water. Gradually whisk in the masa harina or cornmeal, then stir in the chili paste. Add the beef and bring to a simmer over high heat.
Reduce the heat to a very low simmer and cook until the meat is tender, stirring occasionally to prevent scorching, about two hours.
When the meat is tender and the sauce is reduced, stir in the brown sugar and vinegar. Season with salt and pepper and simmer for 10–15 minutes more. Remove the pan from the heat and let stand for at least 30 minutes. The beef will soak up much of the sauce. If the chili seems too dry, add a little more beef broth or water.
Serve in bowls with your choice of toppings: sour cream, grated cheese, cilantro, guacamole, a squeeze of lime, tortilla chips, or anything else that strikes your fancy.
Kimmy’s Cassoulet
IF YOU HAVE TIME ON your hands, you’ll never regret making an authentic French cassoulet. Is it chili? Maybe, maybe not. But it sure tastes like heaven. Plan ahead for this one. The beans need to soak overnight, and then the cassoulet needs five or six hours to cook.
Ingredients
1 LB DRIED CANNELLINI beans, rinsed, soaked overnight in salt water, and drained
Salt and pepper
4 cups chicken broth
3 packets unflavored gelatin
2 Tb duck fat
½ lb salt pork, cubed
6 chicken thighs
1 lb garlic sausage
1 onion, chopped
1 carrot, cut into 3-inch sections
2 celery stalks, cut into 3-inch sections
1 head garlic
4 small bunch parsley
2 bay leaves
6 cloves
Directions
HEAT OVEN TO 300°F.
Pour stock into a bowl or large measuring cup and sprinkle the gelatin over the top. Set aside.
In a big Dutch oven, heat the duck fat. Brown the salt pork in the fat (about 8–10 minutes). Set aside the browned pork in a large bowl.
Now, brown the chicken in the same pan. Season the chicken with pepper (no salt!) and place skin-side down in the pan. Cook without disturbing for 6–8 minutes. Turn the chicken and continue cooking for about 5 more minutes. Put the browned chicken in the bowl with the pork.
Brown the sausages in the same pan. When well-browned on both sides, add the sausage to the bowl with the chicken and pork.
Drain the fat from the pan, leaving only 2 Tb. Sauté the onions in the fat until translucent, then add the soaked beans, carrot, celery, garlic head, parsley, bay, cloves, and gelatin stock. Heat to a simmer, then cover and reduce to low. Cook until the beans are just tender, about 45 minutes.
Remove the carrots, celery, herbs, garlic head, and cloves and discard. Add the pork, chicken, and sausage to the pot and stir. When you’re done, arrange the chicken on top of the beans, with the skin-side up, ensuring that the beans are mostly covered by the liquid.
Transfer the pot to the oven and cook uncovered for 2 hours, adding water to keep the beans just covered as necessary. A thin crust should have formed on top of the cassoulet. Break the crust with a spoon and shake the pot to redistribute the liquid. Return to the oven and continue cooking, breaking the crust and shaking every half-hour for 2 ½ more hours.
After breaking the crust the final time, return to the oven and cook without disturbing for 30–90 more minutes (or 5–6 hours total). A thick, dark brown crust should form. Serve immediately.
Bonus Reader Recipes!!!
THE FOLLOWING amazing chili recipes were kindly provided by generous readers who are talented home cooks.
Winning White Chicken Chili by Anonymous
THIS RECIPE WON A LOCAL chili cook-off two years running! It was secretly passed to a reader who then sent it to me under strict instructions not to disclose his or her name. However, I will disclose that this
recipe is extremely delicious and easy to make in the crock pot, too!
Ingredients
48-OUNCE JAR WHITE NORTHERN beans
½ lb Monterey jack or pepper jack cheese
2 cups salsa (mild, medium, or hot)
1 ½ lbs chicken breast, cubed and browned
The following can be added to taste:
garlic salt
cayenne pepper
white pepper
black pepper
chili powder
Directions
COMBINE ALL INGREDIENTS in a crock pot or slow cooker and cook for 2–3 hours. Enjoy (and maybe win a contest)!
Thank you, Anonymous!
Southern Venison Chili by Kathleen Garley
THIS RECIPE IS STRAIGHT from Kathleen Garley’s kitchen in northeast Louisiana. If you aren’t lucky enough to have venison in your freezer, you can substitute any ground meat. Kathleen recommends adding diced jalapeños if you like spice!
Ingredients
1 ROLL OF HOT JIMMY Dean sausage
1 ½ lbs ground beef
1 ½ lbs ground venison
2 cans tomato sauce
2 cans pinto or red beans, drained and rinsed
1 onion, chopped
¼ cup chili powder
1 ½ Tbs garlic powder
1 cup water
Directions
IN A DEEP DUTCH OVEN, add all thawed meat and brown. Add onion, garlic powder, and chili powder and sauté until the meat is fully browned. Next, add the canned beans, tomato sauce, and water. Stir well and simmer for about 20 minutes.
Thank you, Kathleen!
Secret Ingredient Chili by Julie Blaskie
