“I haven’t heard anything about Agent Beth. How’s she doing?” Katie asked.
“Already back on the job. She won’t be in the field until she’s a hundred percent healed, but she’s dedicated to the work. I kind of know how that feels.”
Katie bet he did.
Another knock on the door drew Katie’s attention.
“Hey, Sunshine. Need a breakfast break?” Andy proffered a white paper bag with a grease stain on its side. That could only mean one thing: cinnamon buns! He looked in Ray’s direction. “Sorry, old man, but I only brought enough for Katie and me.”
“That’s all right,” Ray said, stood, and polished off the last of his coffee. “I’ve got a business to run.” He nodded in Katie’s direction. “Talk to you later.”
She knew it was a promise he’d keep, too.
Once Ray sidled past Andy and out the door, Andy commandeered the office guest chair, handing Katie the bag. “How did you know I skipped breakfast today?” she asked.
“A lucky guess.”
She spread the goodies, still warm from the oven, onto a couple of paper napkins, wrapped one, and handed it to Andy before doing the same for herself.
“So what was Davenport doing here so early?”
“He thought I might like to know what’s happening to the bad guys—and gal.”
“And?”
“They’re bad.”
Andy grimaced and didn’t seem all that interested in learning the dirty details. “Now, as I recall, just a few days ago we talked about going away for a few days.”
“And?”
“And I’ve been thinking about it—a lot.”
Katie leaned forward, her lips just inches from Andy’s. “Why don’t you tell me all about it?”
Epilogue
It was a bright, hot Saturday in late August, and each shop on Victoria Square had shut down for the two hours between nine and eleven a.m. so everyone could stand along the walkathon route and cheer on Rose. Katie, Andy, and a crowd of Artisans Alley’s vendors stood in front of the former applesauce warehouse. Katie wore shorts, a T-shirt, and an Angelo’s Pizzeria baseball cap with her ponytail pulled through the hole in the back. Holding Andy’s hand with her right, she held a sweating bottle of water in her left to hand to Rose when she passed.
“I kinda wish I’d have walked with Rose,” she said as the crowd cheered for another throng of walkers.
Andy shook his head. “Nah. This is Rose’s big event. It’s good that she doesn’t have to share her glory with anyone.”
“Apart from the other hundred and forty-nine walkers, you mean?”
He squeezed her hand. “You know what I mean.”
“Yeah.” Katie smiled. “Who needs glory when you’ve got peace of mind, anyway?”
“What’s that?” He leaned closer to be able to better hear her.
“I said you’re incredibly handsome, and I’m a lucky woman.”
He grinned. “I doubt that’s what you said, but I’ll take it.”
Katie laughed. She did feel lucky. There were no drugs in Artisans Alley. There were no drug dealers in Artisans Alley. Nor were there any drug enforcement agents posing as vendors in Artisans Alley. Sure, she had a couple of vacant vendor spots, but those would soon be filled. Poor Sue Sweeney was heartbroken, but she was also relieved to find out the truth about Hugh before she fell too hard for the man. Life went on, and Sue had brought her big popcorn popper outdoors and was selling bags of it to the crowd.
Katie spotted Ray and his daughters standing on the porch outside Wood U. She smiled at him but didn’t wave. The Davenport girls still weren’t on friendly terms with her and she didn’t want to disturb what appeared to be a happy day for the family. All three girls were laughing and cheering on the walkers.
Catching Katie’s gaze on him, Ray took a carpenter’s pencil from his pocket. Tied to it was a white handkerchief. He waved it like a flag.
Katie laughed.
“What’s so funny?” Andy asked.
“Nothing. I’m just happy.”
Recipe
Katie’s Gluten-Free Chocolate Chip Cookies
2¼ cups all-purpose gluten-free flour blend
½ teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
½ cup cream cheese, room temperature
¾ cup unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1½ teaspoons vanilla extract
2 egg yolks, room temperature
2 cups semisweet chocolate chips
In a medium bowl, whisk together the gluten-free flour, xanthan gum (omit if the flour blend already has xanthan or guar gum), baking soda, and salt. Set aside.
In a large mixing bowl, place the cream cheese, pour in the melted butter and brown and granulated sugars, and mix on medium speed for 2 minutes. Add the vanilla extract and egg yolks (one at a time), mixing on low-medium speed until well blended. Add the flour mixture, beating on low until just combined. Add the chocolate chips and mix on low or by hand, until thoroughly mixed. Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 4 hours, and up to 4 days.
When you are ready to bake, remove from the refrigerator and let sit for 15 to 60 minutes, or long enough for the dough to soften enough for easy scooping.
Preheat the oven to 375ºF (190ºC, Gas Mark 5). Line baking sheets with parchment paper or silicone liners. (Do not spray with cooking oil.) Use a scoop to make even mounds of cookie dough spaced several inches apart. Bake the cookies for 11 to 12 minutes. Remove when the edges are set and just beginning to brown. The centers will look undercooked but will continue to cook as they cool. Let the cookies rest on the baking sheet for 2 to 3 minutes before removing to a wire rack to finish cooling.
YIELD: ABOUT 20 COOKIES
About the Author
Lorraine Bartlett is the New York Times bestselling author of the Victoria Square Mysteries and, under a pseudonym, another mystery series.
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Murder Ink Page 28
