Ladle to the Grave (A Soup Lover's Mystery Book 4)

by Connie Archer

  In the garden, strings of tiny white lights covered every bush and the railings of the large porch. In addition to the lanterns, Lucky had found outdoor torches that could be lit later in the evening. The dance floor was in place. The harpist was already playing and the other musicians were scheduled to arrive after the ceremony. Pastor Wilson’s services had been arranged, in lieu of a justice of the peace. He was preparing for the ceremony under the gazebo while Sophie was confined to Jack’s bedroom so Sage wouldn’t see his bride until she walked into the garden. She and Jack had done everything possible to create a memorable and romantic day.

  The guest list had certainly grown from the original plan. Besides the bride and groom, Lucky and Elias, Jack, Remy and Pastor Wilson, there were Horace, Meg, Janie and her mother, Miriam, Elizabeth Dove, Marjorie and Cecily Winters, Nate and Susanna Edgerton, Hank Northcross, Barry Sanders, and even Flo Sullivan. Bradley had invited Rowena Nash, as his date, even though Rowena had never been a friend to Sophie. Guy Bessette was in attendance and Lucky was relieved to see that his obsessive crush on Rowena was at an end. Greta was invited and was allowed to bring her son, Michael, plus three work friends of Sophie’s from the Resort, including Brenda—twenty-seven people in all. She knew Sophie was upset that her brother would not be attending, but given the unearthing of her father’s body, and the role he had played, Lucky was relieved for Rick’s sake.

  The current attendees were the official list, but Lucky and Jack both knew that many other people from the village would be dropping in all evening with potluck dishes to join the celebration and wish the newlyweds well. They were certainly welcome at Jack’s house.

  “Okay, now for the veil,” Lucky said.

  “All right.” Sophie took a nervous breath.

  Lucky smiled. “You’ll do fine. It’s almost time. When you’re ready, I’ll go out and check and make sure everyone and everything is set. Then I’ll come back and get you. The harpist is already playing. Listen.” The strains of the stringed instrument floated through the open bedroom window.

  Sophie’s eyes filled with tears. “I can’t thank you enough for all this, for organizing everything—the decorations, the musicians, the gown, everything!”

  “It will all go very smoothly. Don’t worry about a thing.” She placed the circlet of pearls over Sophie’s forehead and arranged the veil. “Don’t forget to walk slowly to the gazebo, don’t rush. Just follow me. I’ll lead the way. And Meg’s volunteered to do the photography—she’s very good at that.” Lucky stood back and surveyed her handiwork. She smiled. “You look absolutely beautiful.”

  “If you say so.”

  “Now, just sit tight. Don’t come out. I’ll run around and make sure everyone’s in place.” Lucky peeked out of the bedroom. The coast was clear. Jack, wearing his best suit, waited by the front door to welcome latecomers. “You look very handsome, Jack.” She kissed him on the cheek. “It’s time. We have to get everyone seated out in the garden. I’ll go make sure Pastor Wilson’s ready.”

  Lucky breezed through each room, reminding everyone that it was time to start. After much shuffling, the guests took their seats in two rows of a semicircle on either side of the brick patio. The sun was setting and Remy had lit the torches around the perimeter of the yard. The harpist had said she would start with Pachelbel’s Canon in D Major, one of the loveliest pieces of music Lucky had ever heard. Pastor Wilson stood inside the gazebo fidgeting with his collar. Janie had been serving wine to the guests before the ceremony and now busied herself passing around small glasses with tea light candles already lit for each guest to hold.

  Lucky stood on the open porch and surveyed the scene. The white tulle stood out in the early evening, lit by the torches. Meg was getting her camera ready. Sage and Remy had taken their places and everyone waited expectantly. She breathed a sigh of relief. It was perfect. Lucky returned to the bedroom and took Sophie’s hand. “Ready?”

  Sophie, unable to speak, simply nodded. As they stepped outside, a hush fell over the gathering. Everyone stood, small candles in their hands. Lucky caught Elias’s eye. He smiled in return. The harpist’s music filled the air. Lucky descended the stairway, walking very slowly through the garden with Sophie following. Sage had eyes only for Sophie. Lucky was sure he was in awe at the sight of his bride. Remy smiled widely and he and Lucky stepped to the side as Sophie and Sage took their places. Pastor Wilson smiled at the couple and opened his prayer book to a shortened version of the traditional wedding ceremony. Lucky watched with heightened awareness, wanting never to forget even one precious moment of this day. Before she knew it, she heard the words, “You may now kiss the bride.” Sage lifted Sophie’s veil and kissed her tenderly on the lips. Then he took her hand as they turned to their guests. Lucky sniffed back tears, moved by the simple ceremony and the knowledge of the love that Sophie and Sage shared.

  As Lucky turned, she thought she caught a slight movement at one of the back windows of Jack’s house. Was there another guest inside? Or had she imagined it? Something had appeared in her peripheral vision and she could have sworn there was a face at the window. An unwanted guest? An unexpected guest? Whoever it was had now disappeared.

  Sophie turned back to hug Lucky first and then Remy as the guests rushed forward to offer their congratulations and wish the newlyweds well. The harpist began to play again, this time a lighter and quicker piece. Then the bride and groom were enveloped by their friends and well-wishers.

  * * *

  LATER IN THE evening, many of the guests had moved inside, a few lingering in the garden to enjoy the evening and sip wine or champagne. Others took advantage of the dance floor and the musicians. Lucky and Jack had refused any help from Sage or Sophie, ordering them to enjoy the time and their guests. Lucky and Remy took charge of clearing away glasses and dishes and generally keeping things organized as the evening wore on. Lucky had kicked off her heels and put on a pair of sandals. She moved through the house, clearing dishes and napkins wherever she found them. Janie and her mother offered to lend a hand and together they stacked the dishes and glasses in the pantry until the guests had gone. Lucky didn’t want to disturb the flow of traffic by loading the dishwasher.

  She checked the hallway table, now covered with wrapped presents and cards of all sizes. Something caught her eye. It was a large white envelope. A special card? She picked it up. It was sealed, but it didn’t appear to be a card. She heard a step behind her as Sophie came near. She turned and showed the envelope to Sophie.

  “What is that?”

  “I don’t know. I don’t remember seeing it earlier.” She remembered the face she had been sure she had seen at the window, but didn’t want to mention it to Sophie. “Open it.”

  Sophie turned the envelope over and looked at it curiously. Then she slid her finger under the flap, breaking the seal, and retrieved several sheets of heavy paper. Lucky peered over her shoulder.

  “Oh!” Sophie gasped.

  “What is it?”

  “They’re quitclaim deeds—to the properties—all of it. Notarized and everything. Oh, Lucky!”

  There was no doubt whose face Lucky had seen at the window. She smiled. “Rick was here, after all.”

  Recipes

  MAY WINE

  May wine is a traditional drink in many cultures to celebrate the coming of spring on May Day. The brew is a combination of white wine, dried or fresh leaves of the sweet woodruff plant, strawberries and sparkling wine. Sweet woodruff is a perennial herb with dark green leaves and small star-shaped white flowers growing in shady areas in temperate climates. It blossoms in late April or early May. Its generic name, Galium odoratum, derives from the Greek word gala or milk. Odoratum is Latin for fragrant. Sweet woodruff has had many uses for centuries—medicinally to treat various disorders, as a poultice on cuts and wounds, as a fragrant mattress filling, and as sachets to repel moths and insects. Ingesting a small amount of the wood
ruff leaves is not harmful. However, large quantities can cause dizziness and vomiting. Today, the U.S. Food and Drug Administration considers sweet woodruff safe only in alcoholic beverages.

  1 bottle white wine (a Riesling is an excellent choice)

  1⁄2 cup dried sweet woodruff leaves, a few fresh leaves for garnish

  3⁄4 cup strawberries, chopped

  1 bottle sparkling wine

  Sugar (optional)

  Pour the bottle of white wine into a large glass container. Soak dried woodruff leaves in the wine for approximately one hour. Add chopped strawberries and stir. Add the bottle of sparkling wine, mix and garnish with a pinch of fresh woodruff leaves. Add a small amount of sugar if desired, depending on taste. Yields approximately 8 cups. Serve chilled.

  CHICKEN POT PIE SOUP WITH DUMPLINGS

  (Serves 4)

  1 large or 2 small skinless boneless chicken breasts

  4 cups chicken broth or bouillon

  4 carrots, peeled and sliced

  4 celery sticks, chopped

  1 medium onion, chopped

  2 cups frozen peas

  1⁄4 cup half-and-half (or milk)

  Dumplings (see recipe below)

  Chop chicken breasts into small bite-size pieces. Add to large pot with chicken broth, carrots, celery and onion. Cook over medium heat for 15 minutes or until carrots and celery are tender. Add peas and cook 1 minute more. Add half-and-half or milk and stir. Prepare dumplings and reheat soup, dropping dough into the bubbling soup and cover. Cook 10–15 minutes more until dumplings are cooked.

  DUMPLINGS

  (Serves 4)

  2⁄3 cup all-purpose flour

  2 tablespoons chopped parsley

  1 teaspoon baking powder

  1⁄4 teaspoon dried thyme

  1⁄8 teaspoon salt

  1⁄4 cup milk

  2 tablespoons cooking oil

  In a bowl, mix flour, parsley, baking powder, thyme and salt. In a separate bowl, mix milk and oil separately and pour into flour mixture. Stir with a fork until combined.

  SAUSAGE VEGETABLE STEW

  (Serves 4)

  Vegetable oil cooking spray

  4 sausages or 3⁄4 lb. of bulk sausage meat

  1⁄2 onion, chopped

  3 cups vegetable broth

  1 14-ounce can diced or crushed Italian style tomatoes

  3 carrots, peeled and sliced

  1 zucchini, peeled and chopped

  1 teaspoon basil

  1 teaspoon oregano

  1 dash nutmeg

  1 cup chopped parsley

  1 cup rotini pasta (uncooked)

  Salt and pepper to taste

  1⁄4 cup grated cheese

  Spray large pot with cooking oil. If using sausages, remove meat from casing, and saute in pot with chopped onion and cook until onion is tender. Add vegetable broth, and diced or crushed tomatoes. Add sliced carrots and chopped zucchini. Add basil, oregano, nutmeg and parsley. Cook on medium heat for 10–15 minutes until carrots are tender. Add uncooked pasta, bring to a boil, then reduce heat and simmer for 10 minutes until pasta is cooked. If soup is too thick, add a small amount of water for desired consistency. Add salt and pepper to taste. Serve and sprinkle each bowl with grated cheese.

  PEAR AND WATERCRESS SOUP

  (Serves 4)

  4 pears, peeled and sliced

  1 bunch watercress

  4 cups chicken broth (or bouillon)

  Juice of 1 lime

  1⁄2 cup chopped walnuts

  1⁄2 cup Gorgonzola cheese

  Reserving a handful of watercress leaves for garnish, cut roots from watercress and place leaves and stems into a large pot with the sliced pears. Add chicken broth and simmer for 15–20 minutes. Blend soup in food processor or blender. Add lime juice and chopped walnuts and reheat. Serve and sprinkle cheese over each bowl.

  AVOCADO AND ROASTED RED PEPPER SANDWICH

  2 slices sourdough bread

  2 tablespoons pesto (see recipe below, or use store-bought)

  8–10 strips of roasted red pepper (see note below, or use store-bought)

  1⁄3 avocado

  Spread pesto mixture on one slice of bread. Layer strips of roasted red pepper. Spread softened avocado on the other slice of bread and cover sandwich.

  Note: If you’d prefer to make your own, brush fresh or frozen red pepper strips with oil and grill under the broiler until browned.

  PESTO

  1 cup basil leaves, firmly packed

  1⁄2 cup parsley sprigs firmly packed

  1⁄2 cup grated Parmesan cheese

  2 cloves garlic, peeled and cut into quarters

  1⁄4 cup pine nuts or walnuts

  1⁄4 cup olive oil

  Combine basil leaves, parsley sprigs, cheese, nuts, garlic, 2 tablespoons olive oil and blend in food processor until a paste forms. Gradually add the remaining oil and blend on low speed until smooth.

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