The Marsh Madness

“You’ll be a detective? That’s what you’ve wanted. But when did you apply?”


“About a month ago. Before all this started. I was waiting until I heard to tell you, and then all hell broke loose. I want us to be able to be together without worrying about conflict of interest and pretending to break up with you whenever you or one of your relatives . . .”

I knew what he meant.

“I don’t know anyone in Cabot. It’s what . . . a half hour from here?”

“About that. It’s in the next county and an easy drive in either direction.”

“That could work.”

He grinned. “Maybe. You have any uncles there?”

“No connection with the town of Cabot at all.”

“That should seal the deal.”

I felt a thrill of hope. “Castellano is going to be—”

“Yup. She’s got plans for me, and tomorrow will not be a good day. But I only need to give two weeks’ notice, and she did say there would be no detective position for me here.”

“When do you start?”

“A month from today. I need to put my house on the market, and I have some vacation to use up.”

He pulled some papers from his pocket.

“What’s this?” I said.

“Tickets.”

“Tickets for what? A play?”

“A trip together. Our first vacation.”

“But where?”

“Somewhere I know you’d love to visit with me.”

“Somewhere romantic?”

“You bet.” The man was becoming a tease.

“Let me see.”

Laughing, I reached for the tickets, just as Vera opened the door.





RECIPES




TIRAMISU ALLA SIGNORA


Tiramisu means “pick-me-up” in Italian, and it sure does the trick. As she adapts or invents many of her recipes, Signora Panetone’s tiramisu doesn’t contain ladyfingers or custard, or eggs. Instead, chocolate cake and lots of mascarpone cheese form the base. Tiramisu sure does pick up the mood around Van Alst House. There’s never any left, so you will have to make your own.

8 ounces plain chocolate cake (homemade or purchased) ? cup very strong, fresh, hot coffee ? cup good-quality DARK rum

1 cup whipping cream

? cup sugar

1 tsp real vanilla extract

1 cup mascarpone cheese, room temperature Grated zest of ? orange (optional)

? cup coarsely grated bittersweet chocolate Cut cake into slices. Place the slices in a shallow dish—only one layer. Combine coffee and rum. Sprinkle over the cake.

Whip cream, sugar and vanilla until stiff peaks form.

In a separate bowl beat mascarpone until softened. Fold in the whipped cream, gently. Do not overbeat.

Arrange ? of the cake slices in an attractive, shallow bowl. Layer over ? of the cream mixture and ? of the orange zest (if using). Sprinkle ? of the grated chocolate evenly over the layer.

Repeat for two more layers, ending with a lovely dusting of chocolate on top.

Cover with plastic wrap. This dessert is best the next day, but make sure you chill for at least four hours.





CRISPY ROSEMARY CROSTINI


The signora never wastes anything, even bread. That’s a good thing, because slices of baguette (or slices of leftover ciabatta bread) turn into these crispy snack breads.

4 rosemary sprigs ? cup good olive oil Slices of baguette or ciabatta bread (about a half loaf) Sea salt

Add the rosemary sprigs to the olive oil well in advance. The day before is better. Of course, the signora has oil with herbs in her cupboard all the time. You might consider this too as it amps up many dishes and salad dressings.

Preheat oven to 350°F.

Place sliced bread on a metal baking sheet and brush both sides of bread with rosemary oil. Bake for about 10 minutes until brown.

Turn slices over. Sprinkle sea salt lightly on top.

Bake for another 10 minutes.

Cool and enjoy. You can top with salsa, white bean dip, cheese or whatever your favorite topping or dip is. Jordan likes to eat the crostini as is, and Uncle Kev steals them right out of the oven. We do not recommend that.





SCALOPPINE AL LIMONE