Chapter Twenty-Four
Precisely forty minutes later, Hannah took a pan of Cheese and Green Chilies Biscuits out of the oven.
“Those smell great!” Norman said, coming up behind her and wrapping his arms around her waist. “I just want to lean over you and sniff.”
“I’m leaving now. I’m too young to hear things like this,” Michelle said with a perfectly deadpan expression.
Both Hannah and Norman started to laugh. They laughed so hard, Michelle just had to join in. When they’d calmed down a bit, Michelle said, “They do smell good, Hannah. And this is an experiment?”
“Yes. Shall we cut one in thirds and try it before Lonnie and Mike get here?”
“Best idea I’ve heard all night,” Norman said, watching as Hannah cut a biscuit in three pieces and buttered them.
Michelle was the first to taste hers. “Mmmm,” she said. “I think I just burned my lip, but it was worth it.”
“Excellent!” Norman pronounced, wolfing down another bite.
“Oh, boy!” Hannah said, knowing that it might be impolite to praise her own baking, but unable to keep her enjoyment nonverbal. The richness of the cheese and the mild heat of the green chilies were perfect with the flaky biscuits.
“What did you do for a salad, Michelle?” Norman asked her. “I know I didn’t have any lettuce.”
“You didn’t have any cabbage either, so I made Carrot Slaw.”
“Carrot Slaw?” Hannah stared at her sister, intrigued. “What’s in it?”
Michelle gave a little shrug. “Anything I could find in Norman’s refrigerator and freezer that I thought would go with carrots.”
“Can we taste it?” Hannah asked.
“Sure. I want to taste it, too. I have absolutely no idea how it turned out.”
Hannah and Norman watched while Michelle put servings of her Carrot Slaw in small bowls. “Here you go,” she said, passing the bowls around. “Tell me what you think.”
Hannah smiled as she tasted a bite. Michelle had a natural sense of food combinations and the salad was wonderful. “Crunchy, salty, sweet ... it’s great, Michelle. I’ve never had anything like it before.”
“I thought it should work, but I wasn’t completely sure.”
“Well, I’m sure it worked,” Norman gave his approval. “There’s a pad of paper in the drawer next to the sink. Write down what’s in it before you forget. You don’t want to lose this recipe.”
Michelle had just finished jotting down the ingredients and the dressing when the doorbell rang. “That must be Lonnie and Mike,” she said. “I’ll go let them in.”
“And I’ll put on the steaks,” Norman said, getting up to don a chef’s apron.
Hannah felt a warm glow when she saw the apron. It said FOOD BY NORMAN on the front in block letters, and it was the one she’d given him the first time he’d barbecued at the Fourth of July celebration at Eden Lake. “You still have the apron,” she said.
“Of course I do. You gave it to me. I’ll never give it up.”
Their eyes locked and a wealth of emotions welled up in Norman. Hannah could tell that because the same emotions were welling up in her. He knew it shouldn’t end like this. She knew it shouldn’t end like this. There was too much history, too much laughter, too much love to separate them forever.
“Hey, you two!” Mike burst into the kitchen. “What’s cooking? I’m hungry as a bear.”
“You’d better be,” Hannah warned him. “I just made eleven huge Cheese and Green Chiles Biscuits.”
“And I just made a big bowl of Carrot Slaw,” Michelle added, smiling at Lonnie.
“I love your Carrot Slaw,” Lonnie said, smiling back.
Michelle burst into peals of laughter and Lonnie looked puzzled. “Did I say something funny?”
“Yes. You said you loved my Carrot Slaw, and tonight is the first time I’ve ever made it.”
“Oh. Well ... how about this? I love anything you make, Michelle.” That said, Lonnie walked over to her and gave her a kiss.
Hannah felt good, watching her sister and Lonnie interact. They appeared to have a clear understanding between them, and they were definitely a couple.
“Okay, guys. Five minutes to dinner.” Norman flipped the steaks on the grills. “I just want you to know that we expect you to do justice to this meal.”
“Oh, we will,” Mike promised, reaching out to snag a biscuit.
“You’ll spoil your dinner!” Hannah warned, but it wasn’t until the words left her mouth that she realized she sounded exactly like Delores when she’d caught them snacking on cookies an hour before dinner. “Forget I said that. If you want a biscuit now, eat a biscuit. There’s softened butter on the counter.”
The kitchen was filled with the mouthwatering smells of prime-cut steak cooking on a grill. Hannah’s stomach growled even though she’d eaten Sally’s excellent dinner less than three hours ago and sampled the Peaches and Cream Cookies even more recently than that. She certainly wasn’t hungry, but she knew that this was going to be a wonderful meal.
Since both Lonnie and Mike liked their steaks rare, it didn’t take long before they were cutting off chunks of rare beef and washing them down with fresh, hot coffee. There wasn’t much time for conversation between bites of steak, biscuit, and slaw, but Mike finally stopped eating long enough to say, “There was a partial print on the murder weapon, but it belonged to the nurse who brought supplies to the treatment room.”
“How about defensive wounds?” Hannah asked, even though she’d read the autopsy report and knew there hadn’t been any.
“No. That’s probably because the victim was tranquilized. Doc’s theory is that he didn’t even see it coming.”
“Do you think that the killer had some kind of medical training so that he knew exactly where to stab Buddy?” Hannah asked.
“Maybe. It was a hospital, after all. There are a lot of people with medical training at a hospital. Either that, or the killer simply got lucky. We won’t know until we catch him.”
“Or her,” Hannah added.
“Or her.” Mike gave a little nod. “It could have been a woman. It didn’t take that much strength. The scissors were very sharp.” Mike looked down and grinned. “Hi, Moishe. Hi, Cuddles. Are you two sniffing around my steak?”
“Rowwww!” Moishe said, rubbing up against Mike’s ankle.
“Sorry, Big Guy. I’m not going to give you anything quite yet. Go over and see if Lonnie’s a softer touch.”
Michelle laughed. “Lonnie’s a softer touch,” she said. “He’s been feeding them both little pieces of meat for a couple of minutes now.”
“That’s it, though,” Lonnie said, pushing back his plate. “My steak is history.”
“I still have some left, but you two aren’t getting any,” Mike said, “not until the last bite. Then I might reconsider if you stop bugging me now.”
Hannah watched the two cats in amazement as they backed off, turned tail, and walked out of the kitchen.
“How did you do that?” she asked Mike.
“It was cop to cat. They understood that they couldn’t sway me, so they gave up. It’s my commanding manner.”
“Right,” Hannah said, almost believing it, but not quite.
“Did you have any luck finding out who Buddy really was?” Michelle asked Lonnie.
“Not yet, but we’re working on it.”
Hannah was silent. It was Doc’s place to tell Mike he was posting Buddy’s photo in the Hospital News, not hers.
“How about you, Hannah?” Mike asked her. “Any luck?”
“I don’t know who he really was, either. Norman tried to find out online tonight.”
Mike turned to Norman. “What did you find?”
“Basically ... nothing. When I go back to the office, I’m going to go at it another way.”
“What way is that?”
“I’m going to approach it from the jazz keyboard player angle. There’s got to be some kind of organization Buddy might have joined. Or maybe there’s a list of jazz keyboard players posted online somewhere.”
“You’ll let me know if you find anything?”
“Absolutely.”
Hannah heard the sound before anyone else did. It was the scratching, scrabbling noise two cats make when they run at top speed across wall-to-wall carpeting. The sound was coming closer and she shouted out a warning. “Feet up, everybody. Quick!”
“Is it chase?” Mike asked, and Hannah knew he remembered the chase game he’d seen Cuddles and Moishe play at her condo.
“Yes.”
“Put your legs up Lonnie,” Mike ordered. “The cats are coming through, and they’ll total out on your feet.”
Lonnie didn’t want for a second invitation. He tucked his feet up on the rungs of his stool while Hannah and Michelle made a beeline for the counter and hopped up.
They hadn’t been in position for more than a second before the feline racing team of Swensen and Rhodes roared around the corner and careened into the kitchen.
“Whoa!” Lonnie exclaimed, rocking a bit on his stool as Moishe crashed into the table leg, skidded on three legs, recovered his balance, and raced off after the blur that was Cuddles.
“How fast do you think they were going?” Norman asked Mike.
“I don’t know. Too bad I didn’t bring the radar gun. Where are they now?”
“Anywhere they want to be,” Hannah said with a laugh. “I think it’s the den, but ... feet up! Here they come again.”
The two cats dashed into the kitchen for the second time, and there was a flying hurdle, a near-miss collision, several yowls, and then both cats rammed into the table leg closest to Mike. The table shook with the force of the blow and teetered on its legs. Mike reached out to grab his plate, but it was too late.
“No!” Mike yelped as his plate hit the floor and the steak slid off. And then, before any of the four of them could grasp what was happening, Moishe grabbed the steak in his mouth and tore off after Cuddles who was speeding toward the doorway.
There was a long moment of silence as the scrabbling sound of cat claws digging into expensive carpeting faded into the distance. The cats were gone, and so was the remainder of Mike’s steak.
They simply stared at each other for a moment, and then Norman broke the silence. “Do you think ... ?” and his voice trailed off.
“Oh, yes,” Hannah replied to his half-formed question. “I’m almost sure of it.”
Lonnie nodded, looking a bit dazed. “They planned it, didn’t they?”
“I believe they did,” Michelle said with a grin. “When it didn’t work the first time, they went back to regroup, and then they tried it again.”
“Well, I’ll be!” Mike said, just shaking his head. “Do you think I should go and try to get it back from them? I mean, I don’t want it, but it’s the principle of the thing.”
“Cats don’t understand principles,” Hannah told him.
“Don’t bother unless you’ve got some kitty handcuffs in your pocket,” Norman advised.
“But where did they go?” Lonnie asked. “I don’t hear a thing now.”
“They’re somewhere safe,” Hannah answered him.
“Like under my bed, gnawing on that steak bone,” Norman added. “They won’t come out until they’re good and ready.”
“But what should we do about it?” Mike asked.
“We should have dessert,” Hannah answered him. “I’ll put on a fresh pot of coffee, and Michelle can get out some of Norman’s cookies. There’s plenty since she made a double batch.”
Mike looked upset. “So we’re just going to let them get away with it?”
“Of course not,” Hannah said, biting back a grin. “ When they finish the steak and come out from under the bed, you can have a cop-to-cat talk with them.”
CHEESE AND GREEN CHILES BISCUITS
Preheat oven to 425 degrees F., rack in the middle position.
3 and ? cups all purpose flour (pack it down in the cup when you measure it)
1 teaspoon salt
2 teaspoons cream of tartar (this is important)
1 teaspoon baking powder
1 teaspoon baking soda
? cup salted softened butter (1 stick, 4 ounces, ? pound)
1 cup shredded sharp cheddar cheese
1 can (4 ounces) diced green chiles, drained and patted dry with a paper towel (I used Ortega Diced Green Chiles)
2 large eggs, beaten (just whip them up in a glass with a fork)
1 cup sour cream (8 ounces)
? cup whole milk
? cup shredded cheddar cheese
FIRST STEP
Use a medium-size mixing bowl to combine the flour, salt, cream of tartar, baking powder, and baking soda. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.
Hannah’s 1st Note: If you have a food processor, you can use it for the first step. Cut ? cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.
SECOND STEP
Stir in the shredded cheddar cheese and the drained, chopped green chiles. Mix everything up thoroughly.
Add the beaten eggs and the sour cream, in that order. Mix everything all up together.
Add the milk and stir until everything is thoroughly combined.
THIRD STEP
Drop the biscuits by Tablespoonfuls onto ungreased baking sheets, 12 biscuits to a sheet.
Hannah’s 2nd Note: I use an air-bake cookie sheet lined with parchment paper when I bake these. I measured the cookie sheet and it’s 14 inches by 15 and ? inches. It works perfectly for 12 large biscuits. If you want smaller biscuits, use 2 cookie sheets and make your biscuits smaller. If you have only one oven, bake one sheet on the upper rack and the other sheet on the lower rack, switching places halfway through the baking time.
Once the biscuits are on the baking sheet (or sheets if you decided to use two) you can wet your fingers with a little water and shape them if you like. (I leave mine slightly irregular so everyone knows they’re homemade.)
Sprinkle the tops of the biscuits with shredded cheese.
Bake the biscuits at 425 degrees F. for 12 to14 minutes, or until they’re golden brown on top. For 2 sheets of smaller biscuits, reduce the baking time to 10 to 12 minutes. They’re done when they’re golden brown on top.
Cool the biscuits for at least five minutes on the cookie sheet, and then remove them to a wire rack. Let them cool for at least another 2 minutes before you serve them. (I place mine in a towel-lined basket so they stay warm.)
Yield: Makes 12 large Cheese and Green Chiles Biscuits, or 18 to 24 smaller biscuits that are equally delicious.
Hannah’s 3rd Note: When I make these for Mike, he really likes them with diced Jalapenos instead of green chiles. He takes the leftovers home and eats them for breakfast. He says eating something spicy for breakfast really perks him up. He’s the only man I know who carries around a bottle of “Slap Ya Mama “Cajun pepper sauce in his Winnetka County cruiser to sprinkle on his scrambled eggs when he goes out for breakfast.
Hannah’s 4th Note: If there are any leftovers that Mike doesn’t get, they’re wonderful to use for sandwiches. Just split them in half lengthwise, slather them with mayonnaise, and put some sliced lunchmeat in the center. Cheese and Green Chiles Biscuits will make an ordinary sandwich into a special treat.
CARROT SLAW
Preheat the oven to 325 degrees F., rack in the middle position.
The Carrot Slaw Topping:
? cup chopped pecans
1 egg white
? cup white (granulated) sugar
? cup melted butter (? stick, 2 ounces, pound)
Hannah’s 1st Note: You’ll start the Carrot Slaw topping first. It takes the most time, from 30 to 35 minutes, but 25 minutes of that is baking time. Once your pecan pieces are in the oven, you can start in on the slaw. However, if you know you’ll be pressed for time, you can always buy candied pecans and chop them up to use for the topping.
Spray a pie tin or an 8-inch square pan with Pam or another nonstick cooking spray. Sprinkle in the chopped pecans. Toast them at 325 degrees F. for 5 minutes.
While the pecans are toasting, beat the egg white with a whisk or a hand mixer until it’s stiff but not dry. Fold in the sugar and then fold in the toasted pecan pieces when they come out of the oven.
Pour the melted butter in the bottom of your pan. Fold the pecan mixture into the melted butter with a wooden spoon or spatula.
Bake at 325 degrees F., uncovered, for 10 minutes. Stir.
Bake another 10 minutes. Stir.
Bake an additional 10 minutes. Stir.
Remove the pan from the oven and spread the contents out on wax paper.
Hannah’s 2nd Note: Careful! This is very hot!
Let the pecan pieces cool for at least two minutes, and then separate them into small chunks with a wooden spoon or a wooden spatula. Leave them on the counter to cool completely. Your yummy topping is finished.
The Slaw:
2 cups frozen petite peas (I used Green Giant Baby Sweet Peas)
3 cups peeled and shredded carrots
? cup finely chopped green onion (You can use up to 2 inches of the stem.)
cup fresh parsley, finely chopped (optional)
teaspoon nutmeg (freshly grated is best, of course)
? teaspoon salt
? teaspoon ground black pepper (Of course freshly ground is best.)
Hannah’s 3rd Note: If you want to save time, buy the baby carrots that are already peeled and shred them in your food processor with the shredding blade. It’s faster than doing it all by hand.
Cook the frozen peas according to the package directions, BUT give them a minute or two less than it suggests on the package. Overcooked peas are not good in this slaw. Once the peas have been cooked, drain them quickly and place them in ice water to cool down.
Measure out 3 cups of shredded carrots, and place them in a large mixing bowl.
Sprinkle in the finely chopped green onions and the finely chopped parsley (if you decided to use it).
Add the nutmeg, salt and the pepper and mix it all up.
Hannah’s 4th Note: No, we didn’t forget the peas that are chilling out in that bowl of ice water. We’re just not quite ready for them yet.
The Dressing:
? cup white (granulated) sugar
? cup mayonnaise (I use Hellmann’s—it’s called Best Foods west of the Rockies—you can use any brand you like, but don’t use salad dressing!)
1 Tablespoon cider vinegar (I used champagne vine- gar once, and it was great! Just plain vinegar will also work.)
Take out a smaller bowl or a quart measuring cup to hold your Carrot Slaw dressing.
Combine the sugar, mayonnaise, and vinegar. Mix it with a rubber spatula or whisk it until it’s smooth.
Hannah’s 5th Note: That’s it! You just made the dressing. How simple is that?
Pour the dressing you just made over the salad in the large bowl. Toss it with your fingers, or stir it with a spoon or spatula until it’s coated with the dressing.
At last! The peas! Drain the peas in a strainer or colander and gently pat them dry with paper towels.
Add the peas to the top of your bowl. DON’T mix them in yet. Since the peas are the most fragile ingredient, you won’t mix them in until you’re ready to serve the Carrot Slaw.
Cover the bowl with plastic wrap and refrigerate it until it’s time to serve your salad.
Hannah’s 6th Note: It’s just fine to make this in the morning and leave it in the refrigerator all day until dinnertime. You may have to use a slotted spoon to remove it to the salad bowl so that it isn’t too wet, but that’s simple to do.
When you’re ready to serve, give the Carrot Slaw a final toss to mix in those fragile peas. (They’re a little extra work, but they make the salad juicy and give a little burst of flavor when you bite them.)
Transfer the Carrot Slaw to a pretty salad bowl, and sprinkle the candied pecan pieces over the top.
Hannah’s 7th Note: If your family and guests like the candied pecan pieces on top, you may want to make double the amount next time you make them and keep half in a freezer bag so they’re all ready to go.
Yield: This salad will serve at least 4 people as a side dish unless Lonnie’s included in your dinner party. He just loves Michelle’s Carrot Slaw and I don’t think he’s just saying that because he loves Michelle.