“Tell me where he is, okay?” Evie gave me the name and address of the house where Frankie was visiting.
“I’m on my way and I’m sending help. What’s the code word that everything’s okay?” Evie gave it to me. I had already composed and sent a text to Rikki asking her to expedite a 911 emergency dispatch to Frank Fontana’s address in Perris. I warned her to be careful since there might still be a crime in progress—the kidnapping of Frank and his daughter Evie.
“My friend, Rikki, who works with your dad will probably get there before me. Stay put until that happens and she gives you the code word that it’s safe to come out. I’m going to call your grandpa and grandma, too, okay?”
“I was afraid it would give Grampa a heart attack, Jessica.”
“I’ll be careful. Help is on the way, already.” Rikki had responded to my text immediately. I could hear a beeping sound on the line. Rikki must have been trying to call me. I dressed in record time and hollered for Bernadette to join me. She came running.
“Evie, I want you to tell Bernadette what you told me, okay, honey?”
“Where’s your phone?” I asked as I handed my phone to Bernadette. She pulled it out of a pocket. “Keep her on the phone, will you?” She nodded, as she greeted Evie.
“What’s going on, Evie?” She asked in a sweet, gentle voice. Her eyes widened as she listened to what Evie had to say. When I went to get Anastasia’s leash, it was on the back of a bar stool.
“Has she already been out?” I whispered. Bernadette nodded. “Her breakfast, too?” Another nod.
“Let’s go!” I said, as Anastasia and I ran for my car in the garage, calling Rikki on Bernadette’s phone as I ran. In two or three minutes we’d worked out a plan to get help to Frank Fontana’s house. I prayed with all my heart that it would get there in time and that we’d find Evie and Frank unharmed.
—The End—
Thanks for reading A Dead Mother, Jessica Huntington Desert Cities Mystery #4. Please, please, please take a minute and leave me a review on Amazon and Goodreads. I’d love to get your feedback and your reviews matter to me and other readers. Thank you!
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What’s up next for Jessica? A Dead Cousin, Jessica Huntington Desert Cities Mystery #5. Where is Frank Fontana? What’s behind his mysterious disappearance?
RECIPES
Arroz Con Pollo with Verde Sauce & Linguica
Serves 6
Ingredients
3 pounds whole chickens, cut into 10 serving pieces
4 tablespoons olive oil, divided
salt & freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried whole oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 1⁄2 pounds Linguica sausage, cut into 1-inch chunks
1 Spanish onions, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15 ounce) can diced tomatoes with juice
3 cups chicken broth, warm
1 cup pimento stuffed olives
SALSA VERDE
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almond, toasted
1/2 cup olive oil
1 lime, juiced
Preparation
Preheat oven to 350° F.
Rinse the chicken pieces and pat dry.
In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
Fry the linguica sausage over medium heat—don’t let it burn. Remove the linguica and drain on paper towels.
Place the chicken in the pan, skin side down, and brown on all sides using any drippings left from the linguica. After about 10 minutes, remove browned chicken from pan and set aside.
Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
Stir in the rice so the grains are well coated with the sofrito.
Add the tomatoes and broth, season with salt and pepper.
Return the sausage and chicken to the pan.
Bring the mixture to a boil and let simmer for 5 minutes.
Cover and transfer pot to oven.
Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
Scatter the olives on top of the chicken and rice before serving.
---To prepare the Salsa Verde---
In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
Garnish Arroz Con Pollo with Salsa Verde before serving or allow guests to choose how much spice they want by helping themselves to the salsa.
Bruschetta with Figs, Honey, and Feta Cheese
Serves 4-6
Ingredients
1 loaf crusty bread, cut into 1/2"-3/4” thick slices
2/3 cup feta cheese, crumbled
1/4 cup pine nuts
4 fresh figs, thinly sliced
1/4 cup honey
Preparation
Place bread slices on baking sheet and lightly toast both sides of the bread under the broiler (1-2 minutes per side)
Remove bread from oven
Sprinkle feta cheese evenly over the toasted bread
Put 2-3 fig slices on each piece of toast
Divide pine nuts between the bread slices & lightly press into topping
Place under broiler for 1-2 minutes; figs will begin to sizzle and pine nuts will begin to toast
Remove from oven, drizzle with honey, and serve immediately
Red Potato and Green Bean Salad with Bacon and Dijon Vinaigrette
Serves 6
Ingredients
8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
4 slices bacon, cooked crisp and chopped
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
Preparation
Cook bacon until crisp, drain on paper towels, and crumble when cool
Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans, bacon, and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
Lemon Pilaf with Peas and Pistachios
Serves 8
Ingredients
4 teaspoons extra-virgin olive oil
2 large shallots, minced
1 1/2 cups long-grain white rice
8 tablespoons chopped pistachios
3/4 cups fresh or frozen peas [defrosted]
1 14-ounce can (or more) chicken broth
1/2 cup fresh lemon juice
1/2 teaspoon salt
2 1/2 tablespoons lemon zest [no white rind]
Preparation
Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes.
Add rice and 2 tablespoons pistachios; stir 2 minutes.
Stir in 1 can broth, lemon juice and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed, and rice is tender, about 20 minutes.
While still hot, mix in peas, remaining pistachios, and 2 tablespoons lemon zest. Season with salt and pepper.
Mediterranean Roasted Vegetable Salad
Serves 6-8
Ingredients
4 small to medium zucchini, thinly sliced lengthwise
3 red bell peppers
2 tablespoons olive oil
4 large tomatoes, sliced
2 large red onions, thinly sliced
6 oz. feta cheese, crumbled
1/2 cup Mediterranean-style oil-packed black olives
1/2 cup Kalamata olives or other brine-cured black
olives
1/2 cup Mediterranean-style green olives
2 tablespoons capers
6 anchovy fillets packed in olive oil, drained (optional)
Dressing
1/2 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Prepare a fire in a grill. Brush the zucchini and bell peppers with the olive oil.
When the coals are hot, place the zucchini directly on the grill rack or in a grill basket on the rack, and grill until lightly golden on one side, 4 to 5 minutes. Turn and cook until golden on the other side, about 3 minutes more. At the same time, place the bell peppers directly on the grill rack and grill, turning as needed, until the skins are evenly blackened and blistered, 4 to 5 minutes per side.
Remove the zucchini and set aside. Place the peppers on a plate, cover with aluminum foil and let stand for 10 minutes, then peel away the skins. Cut the peppers in half lengthwise and remove the seeds. Cut the halves lengthwise into thin strips.
To serve, arrange the zucchini, bell peppers, tomato slices and onion slices on a platter. Top with the feta cheese, all the olives, the capers and anchovies.
To make the dressing, whisk together the olive oil, balsamic vinegar, salt and pepper. Drizzle the dressing evenly over the salad and serve.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998). https://www.williams-sonoma.com/recipe/mediterranean-salad-platter.html
Mexican Chocolate Chip Cookies
About 30 cookies
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 12-ounce package semisweet chocolate chips
Preparation
Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Mix dry ingredients [except chocolate chips] and add to wet mixture just until blended. Fold in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
Honey-Pistachio Spiced Roasted Pears
6 Servings
Ingredients
3 ripe medium firm, but ripe Bosc or Bartlett pears and then peel, halve, and core
1/4 cup pear nectar
3 tablespoons honey
2 tablespoons butter, melted
1 teaspoon orange zest
1/2 cup mascarpone cheese
2 tablespoons powdered sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/3 cup chopped roasted, salted pistachios
Preparation
Preheat oven to 400 degrees F. Arrange pears, cut sides down, in a 2-quart rectangular baking dish. Mix the next four ingredients (through orange zest) and pour over pears. Roast, uncovered, 20 to 25 minutes or until tender, spooning liquid over pears occasionally.
Transfer pears to serving dishes with some of the liquid. Stir together mascarpone cheese and powdered sugar. Spoon over pears; blend spices and sprinkle over pears then do the same with the pistachios. If desired, drizzle with additional honey.
Adapted from: http://www.bhg.com/recipe/printview/honey-pistachio-roasted-pears/
ABOUT THE AUTHOR
An award-winning, USA Today and Wall Street Journal bestselling author I hope you’ll join me snooping into life's mysteries with fun, fiction, and food—California style!
Life is an extravaganza! Figuring out how to hang tough and make the most of the wild ride is the challenge. On my way to Oahu, to join the rock musician and high school drop-out I had married in Tijuana, I was nabbed as a runaway. Eventually, the police let me go, but the rock band broke up.
Our next stop: Disney World, where we “worked for the Mouse” as chefs, courtesy of Walt Disney World University Chef’s School. More education landed us in academia at The Ohio State University. For decades, I researched, wrote, and taught about many gloriously nerdy topics.
Retired now, I’m still married to the same, sweet guy and live with him near Palm Springs, California. I write the Jessica Huntington Desert Cities Mystery series set here in the Coachella Valley, the Corsario Cove Cozy Mystery Series set in California’s Central Coast, The Georgie Shaw Mystery series set in the OC, The Seaview Cottages Cozy Mystery Series set on the so-called American Riviera, just north of Santa Barbara, and The Calla Lily Mystery series that takes place in California’s Wine Country. Won’t you join me? Sign up at: http://desertcitiesmystery.com.
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