Book Clubbed (26 page)

“I think so,” he admitted, turned for the champagne bucket, and withdrew the bottle. A few moments later, he'd popped the cork and gotten up to fill everyone's glasses.

“I propose a toast,” Antonio said, raising his glass. “To Mr. Everett. May this be the best birthday he's ever had.”

“Hear! Hear!” they all said, and drank. Ginny, of course, toasted with ice water.

Mr. Everett blushed and took a sip of his champagne.

“I have a special request of you and Grace,” Ginny said. “Antonio and I have no relatives in the area. Would you mind terribly being honorary grandparents to our baby?”

Tricia wouldn't have thought it possible, but Mr. Everett blushed an even deeper shade of red. He risked a glance at Grace, who nodded enthusiastically. “We would be delighted.”

Everyone took another sip before Angelica raised her glass. “I propose another toast. To Tricia.”

“To me? Whatever for?” Tricia asked.

“To you and Haven't Got a Clue. Without you, Ginny would have never met Antonio. Without you, Mr. Everett and Grace would never have gotten together. Without you—I would have never come to Stoneham along with my own brand of business acumen. It's all because of you that the entire town has blossomed.”

“I think that one sip of wine has already gone to your head,” Tricia said, but the others would hear nothing of her protests.

“Thank you for being a great boss,” Pixie chipped in.

Antonio held up his glass. “May the wait for reopening your store be short, and may you be twice as successful as before.”

“Hear! Hear!” everyone said, including Christopher and Chief Baker, who'd again been eavesdropping at the next table.

Tricia felt her cheeks grow hot, but nonetheless smiled. She may have lost just about everything in the fire, but Jerry Dittmeyer couldn't take away one of her most valued treasures, the friendship she shared with everyone at the table. She raised her own glass and drank to the future—whatever it might bring.

S
PANAKOPITA

¹
/
₂
cup olive oil

2 large onions, chopped

2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry

2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)

2 tablespoons all-purpose flour

2 (4-ounce) packages feta cheese, crumbled

4 eggs, lightly beaten

salt and pepper

1 (24-ounce) package phyllo dough

³
/
₄
pound butter, melted

Preheat the oven to 350°F. Heat the olive oil in a large saucepan over medium heat. Slowly cook and stir onions until softened (do not overcook). Mix in the spinach, dill, and flour. Cook for approximately 10 minutes, or until most of the moisture has been absorbed. Remove from the heat and mix in the cheese, eggs, salt, and pepper. Lay the phyllo dough flat and cut into long strips (about 2" wide); brush with the melted butter. Place a small amount of spinach mixture at the bottom of each piece of dough. Fold the phyllo into triangles around the mixture. Place filled phyllo dough triangles on a large baking sheet. Brush with butter. Bake for 45 minutes to 1 hour, or until golden brown.

Yield: Varies

B
L
UE
C
HEESE
P
OPOVERS

2 large eggs

1 cup milk

2 tablespoons butter, melted, plus more to grease the tins

1 cup all-purpose flour

¹
/
₂
teaspoon sea salt

¹
⁄
₈
teaspoon ground black pepper

1
¹
/
₄
ounces blue cheese, crumbled

1 tablespoon fresh thyme, roughly chopped (or 1 teaspoon dried thyme)

In a large bowl, briskly whisk the eggs, milk, melted butter, flour, salt, and pepper until smooth. Whisk in the cheese and the thyme. Place the batter in an airtight container and chill for 2 hours or overnight.

Preheat the oven to 425°F. Butter the mini muffin tins. Fill each cup to the brim with the chilled batter. Bake the popovers for 15 to 18 minutes until puffed and golden. Repeat until all the batter is used. Serve warm.

Yield: Varies

C
REAM
OF
T
OMATO
S
OUP

3 tablespoons butter

1 medium onion, chopped

2 tablespoons chopped garlic

5 tomatoes, chopped

2 tablespoons pepper

2 cups water

5 tablespoons cream

salt, to taste

Melt the butter in a large fry pan. Add the chopped onion and garlic and sauté until the onions are translucent. Add the chopped tomatoes. Sprinkle with pepper. Add the water and let the mixture boil for 10 minutes. Remove from the heat and blend the mixture in a food processor or blender to a puree. Transfer the puree back to the pan. Whisk in the cream and season with salt to taste. Serve hot.

Yield: 2–3 servings