Foreign Éclairs (23 page)

“However unlikely, there remained a remote possibility.”

“What about all the beautiful trees?” I asked. “Were they destroyed?”

“The device was designed to maximize the loss of human life,” he said. “The flora and fauna suffered damage, but it was minimal.”

“How long do you think we have until Kern realizes I wasn’t killed?”

“If all goes as planned, he’ll never realize it.”

“So that means . . .”—I looked from one man to another—“as long as I maintain a low profile, we’re in the clear? We can go back to living our lives?”

Yablonski pulled in his bottom lip and sucked on it.

Gav took my right hand in his. “Ollie.” His voice was a whisper.

I started shaking my head. “No, no.”

Yablonski wrinkled his nose and looked away.

I had to make him see reason. “You have a plan, clearly. You just said as much. So all we have to do is wait for Kern to be caught, right? That can’t take long, can it?”

Yablonski met my eyes. “You will never be safe while Kern is at large. Neither will the president. The difference is that Secret Service can’t tuck the leader of the free world into an underground bunker until all threats against him are eliminated.”

Gav’s hand was warm, but I’d never felt so bereft.

“But they
can
hide you,” Yablonski continued. “We don’t have the manpower to protect you the way we do the president. Kern has shown how little regard he has for American lives and collateral damage. If he knows you’re alive, he’ll come after you again—and again—until he succeeds in killing you. And he won’t care how many others he takes down with you.”

I steeled myself to say the words I dreaded. “You’re talking about the Witness Protection Program.”

“A similar arrangement, yes.”

“You tried to break this to me yesterday at the hospital, didn’t you?” I expelled an angry breath. “The government is putting us in there, isn’t it?”

Gav squeezed my hand. “They can’t do it without our consent.”

Did I really have any choice?

I faced the sunlit windows, not looking at either man. This couldn’t be happening. There were too many loose ends. How could I simply walk away from my life and pretend it never existed? Besides Bucky and Sargeant and the maids who’d
brought us breakfast, who would be sworn to secrecy? My head spun with questions.

“My mom, my nana,” I said. “What about them? Does this mean I’ll never see them again?”

“As long as Kern believes you’re dead, your mom and grandmother will be safe. They’ll be flown out here to attend your funeral.”

“What? No, that’s not right.”

“Don’t worry, they know the truth,” he said. “They know you’re alive and they understand what needs to be done in order to keep you safe. They’re willing to do this.”

“How can you say ‘They know’?” I asked. “You used present tense. What aren’t you telling me?”

Yablonski tried to smile. “I believe you’re acquainted with your mother’s gentleman friend, Kap?”

I nodded. I’d met Kap some years ago, shortly after a guest at the White House died at dinner. I’d been suspicious of the handsome, slick man—especially when he began paying attention to my mom—but he’d turned out to be one of the good guys.

“He has been made aware of the situation. He’s advising your mother and grandmother even as we speak.”

I felt as though all the life drained out of me in one painful
whoosh
. “I’m so sorry,” I whispered.

“It isn’t your fault,” Yablonski said, not realizing I meant the apology to my mom.

A million more thoughts raced through my mind. I plucked at the next one in line. “What about the winery?” I asked. “Bill and Erma have plans to bring Gav into the business. How will this affect them?”

Yablonski and Gav exchanged a look that told me they’d discussed all this before. Probably when they’d first attempted to broach the subject with me and I’d resisted.

The large man sighed. “For now, the winery is out of your future. But in time, once we’re convinced that terrorists from Armustan are no longer targeting you, then Gav
may
be able to resume working with Bill and Erma again.”

“In time,” I repeated. “You make it sound as though it could take years.”

“There’s no way to predict.”

Desperate to grasp at any hope, I asked, “This disappearance of ours could be temporary, right?”

Yablonski hesitated, but said, “It could.”

“We could be back here within a week, maybe less . . . couldn’t we?”

“It’s best not to speculate.”

“But it’s possible, isn’t it?”

Yablonski inhaled deeply, then leaned forward. “I know you’re fighting this and believe me, I understand. But I’ve dealt with a fair share of reluctant witnesses and I’ve maintained contact with some. Those who fully accept their new identities and try not to look back at what’s been lost are the ones who find the most success in their new lives.”

This wasn’t happening. It couldn’t be.

“What you’re saying is that we not only have to agree to this, we have to embrace the complete upheaval of our lives. We have to go to a new city with new names, new histories, and forget that this life exists.” Thinking of Bucky in my kitchen two floors below, thinking of Sargeant, who I’d miss more than I’d ever allow myself to admit, I let my gaze rove the room.

“Yes.”

“And you can’t force us. We have to agree.”

“That’s right. This is a difficult decision, Ollie,” Yablonski said. “One not made lightly. Take a look.” He pushed the two folders toward us. Gav and I picked them up. When I opened the front cover, my photo stared back at me.

“It’s the file we’ll keep on you,” Yablonski said. “It’s the only place in the world where your real name and information is tied to your new identity. The president, the attorney general, and I will be the only ones with access to it. The U.S. Marshals you encounter will not be advised of who you actually are.”

I paged through the file, skimming a dossier that provided a name I immediately despised and a background I couldn’t recognize. “This is who you expect me to be?”

Yablonski didn’t answer.

I nodded toward the closed file on Gav’s lap. “Aren’t you curious?”

“I don’t care if my name changes. I never liked Leonard anyway.” He gave a smile, trying to lighten the moment, but my heart hurt. “What matters to me,” he said, “is your safety. I’ll give anything to protect that.”

“But all you’ve worked for,” I said. “Your career.” I lifted my hands. “All this.”

“Not just me, Ollie. Both of us.”

I placed the file on the table and got up to walk to the windows. This could very well be the last time I ever looked out over my beloved Washington D.C.

Bucky would likely be named executive chef. I hoped so, at least. He’d be the one hiring someone to fill Cyan’s position. He’d handle the state dinners, official events, the Egg Roll, the family’s meals.

I spun. “What will they tell Josh?”

Yablonski ran a hand through his sparse hair. “That’s being discussed. I don’t have an answer for you yet.”

“I think he should be told the truth,” I said. “He can be trusted.”

“Does that mean you’ve come to a decision?”

I turned to stare out the window again. “So, what happens if Kern is found in the next few weeks?” I faced Yablonski.
“Do I suddenly show up and terrify everyone who came to my funeral? Or am I supposed to treat this
invitation
to join the Witness Protection Program as my permanent walking papers? Am I being summarily dismissed?”

Yablonski shook his head. “The president agrees with you about being truthful with Josh, but no decision has been made yet. For the record, he wants you back as soon as possible, but more than that, he wants to know you’re no longer a target. Until all threats from Armustan are neutralized, we can’t take any chances.”

Gav came to stand next to me. “I’m sorry,” he said quietly.

I pressed against him. He wrapped his powerful arms around me and I waited there, allowing his warmth and strength to envelop me.

“Time is tight,” Yablonski said from behind us. “We need a decision.”

I looked up at my husband. “Gav?”

He ran a fingertip along my cheek and tried to smile. “You tell me.”

My decision today would determine our future: live in constant fear or start over in sheltered secret.

Drawing a deep breath, I leaned closer to Gav, “We can do this, can’t we?” I whispered. “We can do anything we set our mind to, right?”

He nodded. “As long as we’re together.”

Exactly,
I thought.
As long as we’re together
.

With a tight grip on my husband’s arm, I turned to give Yablonski our
answer.

  VEGETABLE AND EGG SCRAMBLE  

1 tablespoon grapeseed oil

⅛ cup diced onion

⅛ cup diced portabella mushrooms

Kosher salt

Freshly ground black pepper

⅛ cup yellow squash, sliced

⅛ cup zucchini, sliced

3 large eggs

Heat skillet on stove over medium to medium-high heat. When skillet is hot, add in oil and heat until the surface shimmers slightly. Add in onions and mushrooms, hit them with a little kosher salt and freshly ground pepper, and sauté for 3 to 4 minutes. Add in yellow squash and zucchini, season again lightly, and sauté for 1 to 2 minutes. Add in eggs, season lightly with salt and pepper, and scramble in the pan (use a
spatula to break the yolks, and then slowly and occasionally stir the eggs, allowing them to scramble). Serve on a plate.

You can also add in some diced meat (usually leftover chicken breast, pork chop, or steak, but almost any lean meat will do here). The key is to use diced, not shredded, meat, and to use leftovers or previously cooked meat so all you need to do is let it reheat. Simply add it in with the onions and mushrooms. One-quarter cup of meat should be sufficient, but like everything else in this recipe, that can be adjusted up or down to your taste.

Yield: one serving

  HOME FRIES  

(BREAKFAST FRIED POTATOES)

2 medium russet potatoes (fingerlings or Yukon Gold work, too)

1 tablespoon grapeseed oil

Kosher salt

Freshly ground black pepper

½ medium white onion, diced

Peel the potatoes and cut them in half lengthwise, then slice each half into smaller half-disks about one-quarter inch thick.

Heat skillet on the stove over medium to medium-high heat; add oil, and heat until the surface starts to shimmer.

Add in potatoes (oil should be hot enough to sizzle when the potatoes drop into it), season with salt and pepper, and toss to coat evenly. At this point, the potatoes should be spread out fairly evenly in as close to a single layer as possible.

Cook, without stirring, for 5 to 8 minutes, or until the potatoes start to get some nice color on the bottom. If the potatoes are browning too quickly, turn the heat down slightly. Toss or flip, making sure to turn all the pieces over so that they’re evenly browned.

Add in onion. Cook for another 5 minutes without stirring, then toss (or stir), mixing the onions and potatoes.

Continue to cook until potatoes are done. Total cook time is typically 15 to 20 minutes.

If you don’t like the taste or feel of oil, transfer the potatoes to a paper towel–lined platter and allow the potatoes to drain for 1 or 2 minutes, but I usually just serve them right from the pan.

Yield: one serving

  CHICKEN CHILI  

¼ cup vegetable oil or extra virgin olive oil

2 pounds boneless, skinless chicken breasts, cut into ½-inch cubes

4 medium sweet bell peppers (red, yellow, green, or a combination)

2 large onions, chopped

4 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

¼ teaspoon cayenne pepper

1 (28-oz.) can diced tomatoes, undrained

2 (14.5-oz.) cans chicken broth

2 (16-oz.) cans kidney beans or chili beans (in mild or medium sauce)

1 (12-oz.) jar medium salsa

1 (10-oz.) package frozen corn

½ teaspoon kosher salt

½ teaspoon pepper

Heat oil in Dutch oven over medium heat. Sauté chicken, peppers, onion, and garlic until chicken is no longer pink and the vegetables are tender, approximately 5 minutes. Add chili powder, cumin, and cayenne; cook, stirring, 1 minute. Add tomatoes and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Stir in remaining ingredients and return to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes or until chicken is tender.

Yield: 6-8 servings

  
MUSHROOM-TOMATO BISQUE  

¼ cup extra virgin olive oil

1 cup onion, diced

1 cup (approximately 2 stalks) celery, chopped

4 cloves garlic, minced

8 ounces baby bella mushrooms, cleaned and sliced

1 (28-oz.) can diced tomatoes, undrained

4 cups chicken broth

1 cup whipping cream

1 teaspoon dried dill

Kosher salt and freshly ground black pepper, to taste

Heat a large saucepan over medium-high heat, then add in oil. When the oil starts to shimmer, add in onion, garlic, and celery and cook until tender, approximately 5 minutes. Add mushrooms and cook for another 5 minutes, or until mushrooms are tender. Add in undrained tomatoes, chicken broth, whipping cream, dill, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat. Puree with a handheld immersion blender until nearly smooth (or, alternatively, use a standard blender, pureeing small batches of the soup at a time—be careful not to fill the blender more than half full with any one batch).

Note: Because of the whipping cream, this is a soup that should be enjoyed only occasionally, but the taste is worth the relatively small amount of increased fat and calories.

Yield: 6-8 servings

  PORK CHOPS WITH APPLE, WALNUT, AND GORGONZOLA SALSA