by Julie Hyzy
“That’s right. This is a difficult decision, Ollie,” Yablonski said. “One not made lightly. Take a look.” He pushed the two folders toward us. Gav and I picked them up. When I opened the front cover, my photo stared back at me.
“It’s the file we’ll keep on you,” Yablonski said. “It’s the only place in the world where your real name and information is tied to your new identity. The president, the attorney general, and I will be the only ones with access to it. The U.S. Marshals you encounter will not be advised of who you actually are.”
I paged through the file, skimming a dossier that provided a name I immediately despised and a background I couldn’t recognize. “This is who you expect me to be?”
Yablonski didn’t answer.
I nodded toward the closed file on Gav’s lap. “Aren’t you curious?”
“I don’t care if my name changes. I never liked Leonard anyway.” He gave a smile, trying to lighten the moment, but my heart hurt. “What matters to me,” he said, “is your safety. I’ll give anything to protect that.”
“But all you’ve worked for,” I said. “Your career.” I lifted my hands. “All this.”
“Not just me, Ollie. Both of us.”
I placed the file on the table and got up to walk to the windows. This could very well be the last time I ever looked out over my beloved Washington D.C.
Bucky would likely be named executive chef. I hoped so, at least. He’d be the one hiring someone to fill Cyan’s position. He’d handle the state dinners, official events, the Egg Roll, the family’s meals.
I spun. “What will they tell Josh?”
Yablonski ran a hand through his sparse hair. “That’s being discussed. I don’t have an answer for you yet.”
“I think he should be told the truth,” I said. “He can be trusted.”
“Does that mean you’ve come to a decision?”
I turned to stare out the window again. “So, what happens if Kern is found in the next few weeks?” I faced Yablonski. “Do I suddenly show up and terrify everyone who came to my funeral? Or am I supposed to treat this invitation to join the Witness Protection Program as my permanent walking papers? Am I being summarily dismissed?”
Yablonski shook his head. “The president agrees with you about being truthful with Josh, but no decision has been made yet. For the record, he wants you back as soon as possible, but more than that, he wants to know you’re no longer a target. Until all threats from Armustan are neutralized, we can’t take any chances.”
Gav came to stand next to me. “I’m sorry,” he said quietly.
I pressed against him. He wrapped his powerful arms around me and I waited there, allowing his warmth and strength to envelop me.
“Time is tight,” Yablonski said from behind us. “We need a decision.”
I looked up at my husband. “Gav?”
He ran a fingertip along my cheek and tried to smile. “You tell me.”
My decision today would determine our future: live in constant fear or start over in sheltered secret.
Drawing a deep breath, I leaned closer to Gav, “We can do this, can’t we?” I whispered. “We can do anything we set our mind to, right?”
He nodded. “As long as we’re together.”
Exactly, I thought. As long as we’re together.
With a tight grip on my husband’s arm, I turned to give Yablonski our answer.
RECIPES
VEGETABLE AND EGG SCRAMBLE
1 tablespoon grapeseed oil
⅛ cup diced onion
⅛ cup diced portabella mushrooms
Kosher salt
Freshly ground black pepper
⅛ cup yellow squash, sliced
⅛ cup zucchini, sliced
3 large eggs
Heat skillet on stove over medium to medium-high heat. When skillet is hot, add in oil and heat until the surface shimmers slightly. Add in onions and mushrooms, hit them with a little kosher salt and freshly ground pepper, and sauté for 3 to 4 minutes. Add in yellow squash and zucchini, season again lightly, and sauté for 1 to 2 minutes. Add in eggs, season lightly with salt and pepper, and scramble in the pan (use a spatula to break the yolks, and then slowly and occasionally stir the eggs, allowing them to scramble). Serve on a plate.
You can also add in some diced meat (usually leftover chicken breast, pork chop, or steak, but almost any lean meat will do here). The key is to use diced, not shredded, meat, and to use leftovers or previously cooked meat so all you need to do is let it reheat. Simply add it in with the onions and mushrooms. One-quarter cup of meat should be sufficient, but like everything else in this recipe, that can be adjusted up or down to your taste.
Yield: one serving
HOME FRIES
(BREAKFAST FRIED POTATOES)
2 medium russet potatoes (fingerlings or Yukon Gold work, too)
1 tablespoon grapeseed oil
Kosher salt
Freshly ground black pepper
½ medium white onion, diced
Peel the potatoes and cut them in half lengthwise, then slice each half into smaller half-disks about one-quarter inch thick.
Heat skillet on the stove over medium to medium-high heat; add oil, and heat until the surface starts to shimmer.
Add in potatoes (oil should be hot enough to sizzle when the potatoes drop into it), season with salt and pepper, and toss to coat evenly. At this point, the potatoes should be spread out fairly evenly in as close to a single layer as possible.
Cook, without stirring, for 5 to 8 minutes, or until the potatoes start to get some nice color on the bottom. If the potatoes are browning too quickly, turn the heat down slightly. Toss or flip, making sure to turn all the pieces over so that they’re evenly browned.
Add in onion. Cook for another 5 minutes without stirring, then toss (or stir), mixing the onions and potatoes.
Continue to cook until potatoes are done. Total cook time is typically 15 to 20 minutes.
If you don’t like the taste or feel of oil, transfer the potatoes to a paper towel–lined platter and allow the potatoes to drain for 1 or 2 minutes, but I usually just serve them right from the pan.
Yield: one serving
CHICKEN CHILI
¼ cup vegetable oil or extra virgin olive oil
2 pounds boneless, skinless chicken breasts, cut into ½-inch cubes
4 medium sweet bell peppers (red, yellow, green, or a combination)
2 large onions, chopped
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
1 (28-oz.) can diced tomatoes, undrained
2 (14.5-oz.) cans chicken broth
2 (16-oz.) cans kidney beans or chili beans (in mild or medium sauce)
1 (12-oz.) jar medium salsa
1 (10-oz.) package frozen corn
½ teaspoon kosher salt
½ teaspoon pepper
Heat oil in Dutch oven over medium heat. Sauté chicken, peppers, onion, and garlic until chicken is no longer pink and the vegetables are tender, approximately 5 minutes. Add chili powder, cumin, and cayenne; cook, stirring, 1 minute. Add tomatoes and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Stir in remaining ingredients and return to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes or until chicken is tender.
Yield: 6-8 servings
MUSHROOM-TOMATO BISQUE
¼ cup extra virgin olive oil
1 cup onion, diced
1 cup (approximately 2 stalks) celery, chopped
4 cloves garlic, minced
8 ounces baby bella mushrooms, cleaned and sliced
1 (28-oz.) can diced tomatoes, undrained
4 cups chicken broth
1 cup whipping cream
1 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
Heat a large saucepan over medium-high heat, then add in oil. Wh
en the oil starts to shimmer, add in onion, garlic, and celery and cook until tender, approximately 5 minutes. Add mushrooms and cook for another 5 minutes, or until mushrooms are tender. Add in undrained tomatoes, chicken broth, whipping cream, dill, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from heat. Puree with a handheld immersion blender until nearly smooth (or, alternatively, use a standard blender, pureeing small batches of the soup at a time—be careful not to fill the blender more than half full with any one batch).
Note: Because of the whipping cream, this is a soup that should be enjoyed only occasionally, but the taste is worth the relatively small amount of increased fat and calories.
Yield: 6-8 servings
PORK CHOPS WITH APPLE, WALNUT, AND GORGONZOLA SALSA
¾ teaspoon pumpkin pie spice, divided
1 tablespoon freshly squeezed orange juice
⅓ cup firmly packed brown sugar
½ cup toasted walnuts, coarsely chopped
2 medium red apples, cored and coarsely chopped
1 tablespoon extra virgin olive oil (or grapeseed oil)
4 ½- to 1-inch-thick boneless pork chops (approximately 6 ounces each)
Kosher salt
Freshly ground black pepper
¼ cup crumbled Gorgonzola cheese
Combine ¼ teaspoon of the pumpkin pie spice with the orange juice, brown sugar, walnuts, Gorgonzola, and apple. Set aside.
Heat the oil in a 10-inch nonstick skillet over medium-high heat. When the oil is hot, add in the remaining ½ teaspoon of pumpkin pie spice and stir to combine. Season pork lightly on both sides with salt and pepper and add to skillet. Cook until golden brown, about 6 to 8 minutes, then flip and cook until done, another 6 to 8 minutes, depending on the thickness of the chops).
Transfer chops to serving platter. Spoon salsa over them. Allow the chops to rest a couple of minutes before serving.
Yield: four servings
GRILLED SPICY CHICKEN BREASTS
1 clove garlic, smashed (or minced)
1 tablespoon finely chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
½ teaspoon chili powder
Kosher salt
Freshly ground black pepper
8 boneless, skinless chicken breast fillets (approximately 4 ounces each), trimmed of all fat
In a small bowl, make marinade by mixing together garlic, cilantro, lime juice, oil, chili powder, salt, and pepper. Whisk to combine thoroughly. Set aside.
Wipe down chicken with a damp paper towel and place in a shallow glass dish. Add marinade, turning chicken over several times to coat thoroughly. Cover with plastic wrap and refrigerate for 2 to 3 hours, flipping chicken occasionally to keep well coated.
Twenty minutes before cooking, remove chicken from refrigerator to allow it to come to room temperature. Preheat grill to 350°F and cook chicken 4 to 6 minutes, then flip and cook another 4 to 6 minutes or until thoroughly cooked through.
Serve with long-grain and wild rice and fresh fruit.
Note: This makes excellent leftovers, especially in pita sandwiches. It also works very well as the basis for chicken fajitas.
Yield: four servings
CHOCOLATE ÉCLAIRS
FILLING:
2 cups milk (whole, 2 percent, and 1 percent will all work fine)
½ vanilla bean, split lengthwise
6 egg yolks
⅔ cup sugar
¼ cup cornstarch
1 tablespoon unsalted butter, chilled
PASTRY:
1 cup water
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
1 ½ teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
EGG WASH:
1 egg
1 ½ teaspoons water
CHOCOLATE GLAZE:
½ cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Remove from heat and set aside to infuse for 15 minutes. In a medium bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated, then whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and add in the butter, stirring until well combined. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
Pastry: Preheat the oven to 425°F. Line a sheet pan with parchment paper or a Silpat and set aside.
In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, remove from heat and add all the flour at once, stirring vigorously with a wooden spoon for 30 to 60 seconds or until all the flour is incorporated. Return to the heat and cook, stirring, for an additional 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer) and mix at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the prepared baking sheet, leaving 2 inches of space between each. You should have 8 to 10 pastries.
Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each éclair with the egg wash. Use your fingers to smooth out any bumps or points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375°F and continue to bake for an additional 25 minutes or until puffed and light golden brown. Don’t open the oven door too often during the baking. When done, remove from oven and allow pastries to cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each éclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the prepared custard into the éclairs, using just enough to fill the inside (don’t overstuff them).
Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Remove from heat. Put the chocolate in a medium bowl, then pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. (The glaze can be made up to 2 days in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.)
Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour, to set the glaze. Serve chilled.
Yield: 8-10 pastries
CHOCOLATE MOUSSE DESSERT SHOOTER
4 Double Stuf Oreos
1 teaspoon unflavored gelatin
1 tablespoon very cold water
2 tablespoons boiling water
½ cup sugar
¼ cup Hershey’s cocoa
1 cup heavy cream, very cold
1 teaspoon vanilla
¼ cup chopped pecans, toasted
1 can Reddi-Whip or 2 cups homemade whipped cream
5 fresh, whole strawberries, sliced in half lengthwise
Place a small mixing bowl into the freezer for a minimum of thirty minutes.
Crush the Oreos. Line the bottoms of 9 small wineglasses or jiggers (2 to 3 ounce glasses work best). Set aside.
Pipe the mousse into the glasses. Add a layer of toasted pecan pieces.
When ready to serve, pipe the whipped cream onto the pecan pieces (or, if using Reddi-Whip, just add), garnish with a strawberry half, and serve.
Makes 9 servings
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