“Who should play you, China?” Ruby asked practically. “How about Holly Hunter?”
“Aw, gee,” I said, pleased. “Really? Tell the casting director I’ll go along with that.” I paused. “You’ll have to be in it, too, Ruby. Julia Roberts, maybe?”
“Oh, yum.” Ruby rolled her eyes in ecstasy. “But we’ll need to come up with a title.”
“We can use the title of my book,” Jessica said modestly. “I mean, if I really do get a contract to write it.”
“You will,” Ruby said with a confident smile. “It’s a slam dunk. What’s the title?”
“Mourning Gloria,” Jessica replied.
Ruby frowned. “I’m not sure I understand that.”
But I did.
Recipes
Kate’s Grilled Herb-Buttered Sweet Corn
8 ears fresh corn
Hot water to cover the corn
2 tablespoons butter, softened
3 tablespoons grated Parmesan cheese
2 tablespoon chopped fresh herbs: basil, parsley, oregano, dill, or
thyme
Salt and pepper, to taste
PREPARING THE EARS
Pull the corn husks down but don’t remove them. Remove the silks, and pull up the husks around the ears. Put the ears into a large pan and cover with hot (not boiling) water. Soak for 15 minutes to saturate the husks. Drain the ears, leaving them wet.
GRILLING THE EARS
Combine the butter, cheese, herbs, salt, and pepper. Divide the mixture into eight equal portions. Pull down the wet husks and rub one-eighth of the butter mixture onto each ear of corn. Pull the husks up to cover. Tightly wrap each ear in aluminum foil and place on a hot grill. Steam for 10 minutes. Remove the foil and grill the ears (still wrapped in the husks) 5–7 minutes longer, turning several times. Serve with additional herb butter.
China’s Carrot Cupcakes
2 cups flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of cloves
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 eggs
2 cups sugar
¾ cup vegetable oil
3 cups washed, grated carrots (about 1 pound)
1 teaspoon vanilla
1 cup chopped pecans or walnuts
Preheat oven to 325°. Grease a muffin tin or line with paper cupcake cups. Sift the flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder together. In a large bowl, beat the eggs with the sugar. Add the oil, grated carrots, and vanilla and mix well. Add the flour mixture and nuts. Blend until just mixed. Fill the cups ¾ full. Bake about 25 minutes. Cool and frost.
FROSTING
⅓ cup cream cheese
¼ cup butter (½ stick) or margarine
1 teaspoon vanilla
2 cups confectioners’ sugar
Edible flowers for decoration
Bring the cream cheese and butter or margarine to room temperature. Add the vanilla and blend, then beat in the sugar. Separate into three small dishes and add food coloring, if desired. If the frosting is still too stiff, add a few drops of milk. Frost.
Decorate the cupcakes with edible flowers (unsprayed!) from your garden: blossoms of lavender, thyme, chives, basil, nasturtiums, bachelor’s buttons, clover, chrysanthemum, calendula, and squash.
Margie Laughton’s Secret Recipe Pizza Sauce
2 pounds ripe tomatoes
3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, grated
1 zucchini, grated
5 cloves garlic, minced
¼ cup chopped fresh basil
2 teaspoons fresh thyme, minced, or ½ teaspoon dried
2 teaspoons fresh oregano, minced, or ½ teaspoon dried
2 teaspoons fresh dill weed, or ½ teaspoon dried
½ teaspoon celery seed
⅓ cup Burgundy or other hearty red wine
1 bay leaf
2 tablespoons tomato paste
PREPARING THE TOMATOES
In a large bowl, add ice cubes to cold water. Bring a pot of water to a boil. Drop whole tomatoes in the boiling water. When the skin is loosened (about 1 minute), remove the tomatoes with a slotted spoon and drop them into the bowl of ice water. When cool, remove the skin, cut each tomato in half, and remove the seeds. Chop and set aside two tomatoes. Chop the rest and puree in a blender, food processor, or ricer.
MAKING THE SAUCE
In a large pot over medium heat, heat the oil and sauté the onion, bell pepper, carrot, zucchini, and garlic about 5 minutes. Pour in the pureed tomatoes. Stir in the chopped tomatoes, herbs, and wine. Add the bay leaf and bring to a boil. Reduce the heat, cover, and simmer 2 hours. Stir in the tomato paste and simmer an additional hour. Discard the bay leaf. Cool and spread over unbaked pizza. Add toppings and bake.
Bob Godwin’s Cabrito Kabobs
¾ cup vegetable oil
Juice of three limes
3 teaspoons soy sauce
4 cloves garlic, chopped
2 teaspoons fresh cilantro, chopped (if desired)
1 teaspoon dried cumin
2 pounds cabrito (goat meat), cut into 2-inch cubes
Cherry tomatoes
Chunks of onion, pineapple, green peppers
Mix the oil, lime juice, soy sauce, garlic, cilantro, and cumin. Place the meat in a zip-top bag and pour the marinade mixture over it, making sure that all the meat is covered. Marinate for 8 hours. Skewer the meat, alternating with tomatoes, onion, pineapple, and green peppers. Brush with the marinade. Grill over hot coals for about 10 minutes. Turn, repeat. Serve hot.
Caitlin’s Lemon Icebox Cookies
1 cup shortening, room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3½ cups flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons finely minced lemon herbs: lemon balm, lemon
verbena, or lemon thyme
In a large bowl, beat the shortening and sugars at medium speed with an electric mixer until fluffy. Add the eggs, separately, beating well after each addition. Add the grated lemon rind and lemon juice, and beat until blended. In a separate bowl, combine the flour, baking soda, salt, and herbs. Add by thirds to the butter mixture, beating just until blended. Divide the dough into thirds. On wax paper, form each third into a 12-inch log. Wrap in wax paper and chill 4–6 hours. Slice each log into ½-inch slices (about 28), and place on parchment-covered or lightly greased baking sheets. Bake at 350° for 12–14 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool. Store in an airtight container, or freeze.
Yaupon Tea
PREPARING THE LEAVES
Gather several cups of young and older leaves. (Young green leaves have the most caffeine.) Roast the leaves at 200° for 1–2 hours, or toast in a hot skillet until they are dry and brittle. (Euell Gibbons, in Stalking the Blue-Eyed Scallop, writes that the darker the leaves, the stronger the caffeinated effect.) Use immediately or store in a tightly lidded jar.
MAKING THE TEA
Pour boiling water over crushed leaves in a mug or teacup. Use about 1 tablespoon per cup of boiling water. Allow to steep for 4–6 minutes.
Serve either hot or iced. May be flavored with mint or lemon herbs.
Gina’s Savory Salt-Free Seasoning Blend
3 dried bay leaves, broken
3 tablespoons dried parsley
2 tablespoons dried rosemary leaves
1 tablespoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 tablespoon dried lemon zest*
2 tablespoons onion powder
1 teaspoon garlic powder
>
1 teaspoon cayenne powder
In a blender or grinder, pulverize all the herbs, dried zest, and powders. Place in a large-holed shaker. Excellent on poultry, fish, meat, vegetables, and salads.
*Lemon zest is the yellow peel, without the white pith. You can use a potato peeler to peel the lemon. Slice or chop fine and dry thoroughly before using.
Rosemary Tangerine Liqueur
3 tangerines
1 cup sugar
2 cups water
¾ cup fresh rosemary leaves, loosely packed
¼ teaspoon ground coriander
1 cup 80-proof vodka
½ cup brandy
PREPARING THE TANGERINES
Remove the peel from the tangerines and scrape and discard the bitter white pith from the inside. (Save the peeled tangerines for another use.) Chop the peel and place in a pan in a 200° oven for 2 hours. Turn off the oven, open the door slightly, and leave the peels in overnight.
MAKING THE LIQUEUR
Bring the sugar and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Add the rosemary leaves and simmer for 5 minutes, stirring frequently. Strain and discard the leaves, using a fine-mesh strainer. Add the dried tangerine peel and coriander and pour into a clean 1-quart container with a tight-fitting lid. Let cool for 20 minutes. Add the vodka and brandy. Cover and let stand in a cool, dark cupboard for 1 month. Strain through a coffee filter into another container, cover, and allow to age for 1 month before serving. Makes about a quart.
Lemony Mint Liqueur
1 lemon
1 cup sugar
2 cups water
¾ cup mint leaves, loosely packed
½ cup lemon balm leaves
⅓ cup lemon thyme leaves
⅓ cup lemongrass, chopped
2 cups light rum
PREPARING THE LEMON
Follow the directions for preparing tangerine peels for Rosemary Tangerine Liqueur.
MAKING THE LIQUEUR
Bring the sugar and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Add the mint and simmer for 5 minutes, stirring frequently. Strain and discard the leaves, using a fine-mesh strainer. Pour into a clean 1-quart container with a tight-fitting lid. Add the lemon balm, lemon thyme, lemongrass, and dried lemon peel. Let cool for 20 minutes. Add the rum. Cover and let stand in a cool, dark cupboard for 1 month. Strain through a coffee filter into another container, cover, and allow to age for 1 month before serving. Makes about a quart.
China’s Cosmetic Vinegar
Cosmetic vinegar helps to tone, refresh, and restore the skin’s natural acidity. For each kind of vinegar you want to make, you’ll need 4 cups of high-quality apple cider vinegar and 2 cups fresh (or 1 cup dried) herbs, as suggested below. Steep the herbs in the vinegar for several weeks, then strain into pretty bottles. For a gift, add a raffia tie and this instruction: To use, mix ½ cup vinegar with 3 cups water, and spritz or splash it on your face after washing.
HERBAL COMBINATIONS
• Minty Vinegar: equal amounts of spearmint, sage, thyme, and rosemary.
• Sweet Floral Vinegar: equal amounts of rose petals and hips, willow bark, chamomile flowers, and dried orange peel. To use, mix with rosewater.
• Lovely Lavender Vinegar: lavender flowers, rosemary, and thyme.
Ruby’s Calming Fragrance Blend
6 drops sandalwood essential oil
4 drops clary sage essential oil
4 drops myrrh essential oil
4 drops frankincense essential oil
3 drops clove essential oil
2 drops rose essential oil
Combine and mix the oils. Store in a small dark-colored bottle. Use in a diffuser.
China Bayles Mysteries by Susan Wittig Albert
THYME OF DEATH
WITCHES’ BANE
HANGMAN’S ROOT
ROSEMARY REMEMBERED
RUEFUL DEATH
LOVE LIES BLEEDING
CHILE DEATH
LAVENDER LIES
MISTLETOE MAN
BLOODROOT
INDIGO DYING
A DILLY OF A DEATH
DEAD MAN’S BONES
BLEEDING HEARTS
SPANISH DAGGER
NIGHTSHADE
WORMWOOD
HOLLY BLUES
MOURNING GLORIA
AN UNTHYMELY DEATH CHINA BAYLES’ BOOK OF DAYS
With her husband, Bill Albert, writing as Robin Paige
DEATH AT BISHOP’S KEEP
DEATH AT GALLOWS GREEN
DEATH AT DAISY’S FOLLY
DEATH AT DEVIL’S BRIDGE
DEATH AT ROTTINGDEAN
DEATH AT WHITECHAPEL
DEATH AT EPSOM DOWNS
DEATH AT DARTMOOR
DEATH AT GLAMIS CASTLE
DEATH IN HYDE PARK
DEATH AT BLENHEIM PALACE
DEATH ON THE LIZARD
The Cottage Tales of Beatrix Potter by Susan Wittig Albert
THE TALE OF HILL TOP FARM
THE TALE OF HOLLY HOW
THE TALE OF CUCKOO BROW WOOD
THE TALE OF HAWTHORN HOUSE
THE TALE OF BRIAR BANK
THE TALE OF APPLEBECK ORCHARD
THE TALE OF OAT CAKE CRAG
The Darling Dahlia Mysteries by Susan Wittig Albert
THE DARLING DAHLIAS AND THE CUCUMBER TREE
Nonfiction books by Susan Wittig Albert
WRITING FROM LIFE
WORK OF HER OWN
TOGETHER, ALONE, A MEMOIR OF MARRIAGE AND PLACE AN EXTRAORDINARY YEAR OF ORDINARY DAYS
Mourning Gloria Page 27
