Fatally Flaky (28 page)

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Authors: Diane Mott Davidson

BOOK: Fatally Flaky
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When I felt the relatively smooth concrete flooring under my behind, I took the deepest breath I could manage and rolled myself into the scalding water, which woke me up even further, thank God.

I allowed myself to go down like deadweight. As Craig’s hands thrashed about trying to get purchase on my hair, I went completely under. Darkness had fallen, and the pool was unlit. So there was no way, or at least I hoped there was no way, he would be able to tell where I was.

I pushed off from the side and was able to come above the water for a moment, to take another deep breath. Craig cursed, stretching his arm out to grab me.

But I knew how to dive…downward. I was aware that I would have only one chance. My hands groped the bottom of the pool for a shard, a piece of that blasted china, a chunk of glass…and then my right hand closed around a large piece of broken dish. I felt for the sharp side even as Craig’s hands splashed furiously to try to get me.

It felt as if my lungs were bursting. But I found the very bottom of the pool and crouched on it, because I knew I would need all my strength to push up, and have good aim.

I thought of Arch; of Tom; of dear Doc Finn; of my sweet godfather, Jack, and pushed hard, up, up, up to the surface, where Craig was so startled to see me that he didn’t think to protect his face. In the fading light, I aimed straight for his eyes.

I missed them. But the broken dish sank deeply into his cheek. I pushed the sharp piece in as hard as I could, while Craig screamed in agony. He stopped trying to grab me, and brought both hands up to his face, which was streaming with blood.

I pushed myself clumsily out of the pool and called for help. My voice came out as a squawk. Drenched, scalded, and furious, I struggled with the gate to the pool and tumbled on to the walkway. My right hand with the broken dish was covered in blood. Boyd was already racing up the path toward me, shaking his head.

Behind him, to my surprise, came Billie Attenborough. “Have you seen Craig? Is he in there? This cop would only look for
you,
instead of helping
me.
” She muscled past me into the pool area and saw Craig, bleeding, on the ground. He was shrieking unintelligibly. “Goldy!” cried Billie. “What have you done to my husband?” She eyed me furiously.

I tried to say, “Nothing he didn’t deserve,” but I was still having trouble talking.

 

T
WO WEEKS LATER,
we packed a reunion picnic lunch for Norman O’Neal, Ceci, and Lissa at the Mountainside Rehabilitation Center. Marla, who had “missed all the action at the spa,” as she put it, had insisted on bringing a basket of fresh farmers’ market fruit.

“Alcoholics love sugar,” she confided to me. “In fact, they need it.” She frowned at the nectarines and peaches. “Maybe I should have brought something chocolate.”

“I already did that,” I said. In our cooler I’d packed a dessert made with vanilla ice-cream sandwiched between layers of a chocolate Bundt cake, which I’d glazed with more chocolate, then frozen hard. I was calling the confection Black-and-White Cake.

Black and white. A description of this case? Yes, if you thought only of the greed that had led Craig Miller/Tim Anderson to kill and kill and kill again. Billie had been greedy to be married to a doctor, and she’d been sufficiently flaky, temperamental, and spoiled not to notice that her groom didn’t really love her. She’d already filed for divorce, and the last I heard, she had signed up for an Internet dating service.

After the memorial service for Doc Finn, Father Pete told me when the service for Jack would be. I had thought my grieving was over, but I cried anyway. When my godfather died, I’d believed that staying home and doing nothing but cry was not the way to mourn. I’d gotten out there in the world to figure out what had happened.

Craig Miller wasn’t a real doctor, and he’d been incorrect in his diagnoses of patients, some of whom had gone straight to old, reliable Doc Finn for help. They’d brought tales of other patients being misdiagnosed, friends who were exhibiting signs of drug withdrawal after visiting Gold Gulch Spa. Doc Finn had decided to investigate, and that had put him on a collision course with Craig Miller and Victor Lane.

Of course, it was easy enough for Craig Miller to make that anonymous “emergency” call from Southwest Hospital to Doc Finn, then hightail it up the canyon until he saw Finn’s Cayenne coming in the opposite direction. He’d made a U-turn and hit Finn’s car so hard from behind that it had catapulted into a ravine. The cops found Craig’s banged-up vehicle where he’d hidden it away. Once Miller had bashed in the doctor’s head with a rock, he’d taken the shoes he’d swiped from Charlotte’s voluminous closet and planted them in Finn’s Cayenne…to point the cops toward her, and away from him, as part of his plan to get her sent to prison, leaving her new son-in-law free to take her money.

Of course, getting Craig Miller indicted for murder, and Victor Lane, his partner in crime, indicted for the illegal distribution of Valium and cocaine had provided some satisfaction for me. Yes, cocaine, the lab determined! That was what Victor had used to get the spa clients moving in their morning exercise classes! That was what was in the fruit cocktail that he had insisted on cleaning up all by himself! The Furman County Sheriff’s Department had discovered the drugs in the Smoothie Cabin, once they’d finally gotten the analysis back on the drugs Isabelle and I swiped. Armed with a search warrant, they’d found what they needed zipped into those packets that read chamomile (for the crushed Valium) and protein powder (for the cocaine). Blech!

In the spa trash, investigators found the bottle of ipecac that Victor Lane had mixed into my lovely butter icing when he was alone in the kitchen. He’d caught me not once, but twice, trying to figure out what he kept hidden in the Smoothie Cabin. Victor Lane had been willing to make his own clients sick just because he sensed I was getting close to figuring out what he was up to. Brother.

“Gold. Fin. Key.” Those were the words Jack had written for me in the hospital, shortly before he was killed. He had wanted me to go to Gold Gulch Spa. He’d hoped I’d find out what Finn had discovered. And that was why he’d left the key Finn had given him inside his house, to which he’d also given me the key. My godfather had been addled and sick, but he’d been determined to give me enough to go on that I could figure out his last puzzle.

The spa was closed by order of the county health department. Last I heard, Lucas Carmichael was trying to buy it. He put Jack’s unfinished Victorian up for sale.

A teary-eyed Charlotte Attenborough gave me a wordless embrace before Jack’s memorial service. What was there to say? I had no idea.

But I was quite surprised when Lucas Carmichael gave me a strong hug briefly before the service began.

“I’m sorry about everything,” I said.

“It’s okay,” he said, then leaned into my shoulder and sobbed. “Oh, God, I feel so awful.” I gave his back a gentle pat, but he tore away and rushed into the church.

As we processed slowly into St. Luke’s, Tom murmured to me that we were on our way to getting justice for Jack and Doc Finn. Yes, okay.

As Father Pete led the prayers, my thoughts returned to Jack’s last note to me: “Finn left me this key, he said, as an insurance policy, in case something happened to him. But I don’t know what it goes to, and I couldn’t figure it out. Maybe you can.” And I had.

But despite my reconciliation with Lucas, I didn’t yet feel a sense of comfort regarding the death of his father. No, not by a long shot. Once again, Jack’s words came to mind: “I’ve had a good run, and you were a big part of it.”

He’d given me puzzles and games, and love. And I’d always worked on solving his puzzles, including the last one. And I’d loved him right back.

We prayed, and Arch, bless his heart, got up in front of the congregation and talked about how much fun Jack had been. I hadn’t been up to it; nor had Lucas. Tom squeezed my hand.

Finally, at the end of the service, I thought of the last words in his note: “Wherever God sends me, I want you to know that I’ll be thinking of you.”

Now, when I miss my godfather, that’s what I remember.

The author would like to acknowledge the help of the following people: Jim Davidson, Jeff, Rosa, Ryan, and Nicholas Davidson, with particular thanks to Rosa for help with the Spanish in the text; J. Z. Davidson; Joey Davidson; Linda, David, and Becca Ranz, with thanks for giving me a place to work in Nashville; Sandra Dijkstra, my extraordinarily hardworking agent, along with her excellent team; Carolyn Marino, my superb and kind editor; Brian Murray, Jane Friedman, and Michael Morrison, all of whom have been very supportive of Goldy; Lisa Gallagher, for the tremendous job she has done at Morrow; Dee Dee De-Bartlo, Joseph Papa, Wendy Lee, and the rest of the fabulous team at Morrow/HarperCollins; Kathy Saideman, for her remarkably insightful readings of the text; Richard Staller, D.O., who always patiently answers my many medical questions; Carol Alexander, for patiently and lovingly testing all the recipes; the following writers friends, who are always willing to be supportive: Julie Kaewert, Jasmine Cresswell, Emilie Richards, Connie Laux, Karen Young Stone, and Leslie O’Kane; Ed Neiman, the wonderful chef and chief caterer of Sage Creek Foods in Evergreen; Ed’s phenomenal sous-chef, the tremendously talented Dave Pruett, who patiently instructed me for hours as he allowed me to work a wedding and reception with his team; Triena Harper, who, even though she is retired from being deputy coroner of the Jefferson County Sheriff’s Department, still helps me enormously; and as always, my amazingly helpful source on police procedure, Sergeant Richard Millsapps, now also retired from the Jefferson County Sheriff’s Department, Golden, Colorado.

RECIPES IN
FATALLY FLAKY

Julian’s Summer Frittata

Nutcase Cranberry-Apricot Bread

Totally Unorthodox Coeur à la Crème

Heirloom Tomato Salad

Arch’s Flapjacks

Figgy Piggy

Yolanda’s Cuban Bread

Chilled Curried Chicken Salad

Fatally Flaky Cookies

Black-and-White Cake

Julian’s Summer Frittata

8 ounces fresh broccoli
6 tablespoons best-quality extra-virgin olive oil, divided
1 red onion, sliced
8 ounces fresh baby spinach
8 ounces fresh mushrooms
1 bunch green onions
2 tablespoons unsalted butter
12 large eggs
1 cup heavy whipping cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan (preferred type: genuine Parmigiano-Reggiano), divided
½ cup finely chopped or grated Havarti cheese

 

Preheat the oven to 350°F.

 

Rinse the broccoli and remove the stems. On a large cutting board, chop it into bite-size morsels. Measure out 2 cups and reserve the remainder for another use.

 

Line a rimmed baking sheet with foil; place the broccoli on the foil and mix with 1 tablespoon of the olive oil, then put the onion on top of the broccoli and pour 2 tablespoons of oil on top. Bake for 10 minutes, stir, then return to the oven for 15 minutes, or until the broccoli is tender. Remove from oven and allow to cool slightly. (Leave the oven on.)

 

While the broccoli and onion are cooling, wash the spinach and steam until wilted, allowing only the water that clings to the leaves in the pot. Watch carefully; do not scorch. This only takes a couple of minutes. Drain and allow the spinach to cool. When the spinach is cool enough to handle, use paper towels to carefully wring out all liquid. Remove the spinach to a cutting board and chop it.

 

Clean and finely chop the mushrooms. Using a clean cloth towel that can be stained, or paper towels, wring all liquid out of the mushrooms. Clean and finely slice the green onions. Measure out ½ cup and reserve the remainder for another use.

 

In a large, ovenproof sauté pan, melt the butter over medium-low heat and sauté the ½ cup green onions and mushroom pieces until the mushrooms begin to separate. Remove from the heat, place in a bowl, and wipe out the pan.

 

In a large mixing bowl, beat the eggs until they are well blended, then blend in the cream, seasonings, ¼ cup of the Parmesan, and Havarti. Mix the cooled spinach, broccoli, onion, and green onion–mushroom mixture into the egg-cheese mixture. Over medium heat, heat the remaining 3 tablespoons of oil in the ovenproof sauté pan just until it ripples. Carefully pour the egg-cheese-vegetable mixture into the pan. Sprinkle the remaining Parmesan on top.

 

Place the pan in the oven and bake for approximately 25 minutes, or until the center is set.

Makes 8 servings

Nutcase Cranberry-Apricot Bread

1 cup pecan halves
1½ cups dried cranberries
1 cup dried apricots, chopped
6 tablespoons unsalted butter (¾ stick), at room temperature
2 cups granulated sugar
3 large eggs
6
1
/
3
cups all-purpose flour (high altitude: add 3 tablespoons)
1 tablespoon plus 2 teaspoons baking powder (high altitude: 1 tablespoon plus 1 teaspoon)
¾ teaspoon baking soda
2½ teaspoons kosher salt
2 cups fresh orange juice
1 tablespoon orange zest, finely chopped

 

Using a wide skillet and stirring frequently, toast the pecans over medium-low heat until they turn a slightly darker brown and begin to emit a nutty smell, about 10 to 15 minutes. Remove to a cutting board, cool, and chop. Set aside.

 

Bring 3 cups of spring or tap water to a boil. Place the cranberries and apricots in a large bowl and pour the boiling water over them. Let stand 15 minutes, then drain and pat dry with paper towels. Set aside.

 

Butter and flour three 8½-inch by 4½-inch glass loaf pans. Set aside.

 

Cream the butter with the sugar until well blended. (Mixture will look like wet sand.) Add the eggs and beat well. Sift the remaining dry ingredients. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, nuts, and zest, blending well. Divide the mixture evenly among the pans. Allow to stand for 20 minutes.

 

While the mixture is standing, preheat the oven to 350°F.

 

Bake the breads for 45 to 55 minutes, or until toothpicks inserted in the loaves come out clean. Cool in the pans 10 minutes, then allow to cool completely on racks.

Makes 3 loaves

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