Murder Most Maine (25 page)

“Oh, did I come at a bad time?” she asked, looking concerned.

“It’s never a bad time,” I said. “You’re welcome to join us for lunch, if you’d like.”

“Oh, no—I couldn’t. Besides I’ve got to get back to the lighthouse—we’re meeting with a few curators who are going to help design the new exhibit.” She was brimming with enthusiasm.

“Thanks so much for coming by,” I said, smiling at her. “It’s wonderful how much you’ve turned up—I figured it was a dead end, but you’ve found an amazing amount of stuff.”

“You never know, when it comes to history. A little digging in just the right place, and it’s incredible what you can come up with!”

As she marched back up the hill, her envelope tucked under her arm, John carried a stack of plates to the dining room while I finished the chicken salad and sprinkled a few fresh tarragon leaves into the bowl.

The island had a rich history, I thought as I pushed through the swinging door to the dining room a moment later and set the bowl on the buffet. As did the inn I had purchased on instinct almost two years ago. An instinct, I thought, fingering the engagement ring I still hadn’t gotten used to, that had opened up a whole new world to me.

I walked over to the window, taking in the sweeping view of the dark blue water and the craggy gray humps of the mountains on the mainland. I’d only known them for eighteen months, but already I felt, somehow, that I belonged to them.

My eyes drifted to the lonely spire in the distance. Since that night before Dirk’s death, I’d never seen the light flash again—except for the one evening when the new light was unveiled. What had lit the light that night? I wondered. The ghost of the murdered slave-catcher, whose body had lain so long under the floor of the lighthouse?

I would probably never know.

As eerie as the run-down lighthouse had been the night I found Harry Atherton’s hidden log, the derelict interior, I knew, had had new life breathed into it by Matilda and the tireless restoration team. Gone was the spooky feel I’d encountered in the spring; now, the windows were adorned with freshly painted window boxes, lobelia and nasturtiums a bright contrast to the fresh white clapboards of the keeper’s house. Just as I had imagined that night.

Coming to the island had breathed new life into me, too, I thought, glancing back at John as he laid the last of the plates on a table, then joined me at the window.

“It’s a dream come true,” I said, relishing the moment—the clear fall day outside, the cozy inn I’d envisioned almost two years ago and struggled to bring to life—and the handsome man beside me, with whom I would be sharing my life.

He wrapped his arms tight around me, as if he would never let me go, and his lips touched my hair. A tingle passed through me.

“It is,” he said softly. “But the best is yet to come.”

THE END

THE RECIPES

PUMPKIN PIE OATMEAL

2 c. old fashioned oats

31⁄4 c. fat-free milk

1⁄4 tsp. salt

6 tbsp. brown sugar (or Splenda brown sugar blend)

11⁄2 c. pumpkin puree

1–2 tsp. pumpkin pie spice (to taste)

Add oats, milk, and salt to pot, heating until almost boiling. Lower heat to medium and cook five minutes, stirring occasionally. When oats have thickened, stir in brown sugar, pumpkin, and pumpkin pie spice to taste; cook on low an additional two minutes, or until pumpkin is heated. Serves four.

NAT’S “SWEET NOTHING” CHOCOLATE MERINGUES

3 large egg whites

1⁄8 tsp. cream of tartar

3⁄4 c. granulated sugar

3 tbsp. unsweetened cocoa powder

Preheat oven to 375 degrees and cover 2 baking sheets with parchment paper. Put the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in the granulated sugar, then beat on high speed until the whites are stiff and shiny. Sift cocoa over the egg whites and fold in until just blended. Drop tablespoonfuls of batter, 1 inch apart, on the prepared baking sheets, then bake for 30 to 35 minutes, or until the cookies are dry. Peel the cookies from the paper and cool on a wire rack. Store covered at room temperature. Makes 24 meringues.

SWEET AND TANGY TERIYAKI MARINADE

1⁄2 c. cooking oil or orange juice (or a mixture of both)

1 c. soy sauce

3 tbsp. brown sugar or honey (or Splenda brown sugar blend)

3 cloves garlic, minced

1 tbsp. grated ginger root (fresh)

2 tbsp. sherry or mirin

2 tsp. sesame oil

Combine ingredients; marinate meat or fish for 4–12 hours before cooking. (This is great for summer grilling—particularly with grilled peppers, onions, and summer squash on the side!) Marinade will cover six to eight chicken breasts, small steaks, or fillets.

SHRIMP SALAD WITH CHIPOTLE-LIME-YOGURT DRESSING

Salad

1 16-oz. container mixed field greens

2 salad cucumbers, peeled and sliced

1 red bell pepper, diced

2 medium tomatoes, cut into wedges

4 green onions, diced (including greens)

1 avocado, sliced (optional)

11⁄2 lbs. peeled, cooked shrimp

Divide greens among four large salad bowls; top with chopped vegetables and arrange shrimp over vegetables. Drizzle with Chipotle-Lime-Yogurt dressing.

Chipotle-Lime-Yogurt Dressing

1 (8-oz.) container fat-free Greek yogurt

1⁄2 cup adobo sauce from chipotle peppers

2 tbsp. fresh lime juice

2 tsp. lime zest

1⁄4 tsp. cumin

1⁄4 tsp. chili powder

1⁄2 tsp. seafood seasoning

Salt and pepper to taste

Combine yogurt and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, and seafood seasoning. Add salt and pepper in desired amounts. Drizzle over salads; store extra in refrigerator. Serves four.

GRAY WHALE INN TURKEY CHILI

2 lbs. ground turkey

1 tbsp. olive oil

1 onion, chopped (about 1 c.)

1 tsp. ground coriander

2 tbsp. ground cumin

1 tsp. oregano

11⁄2 tsp. salt

1 bay leaf

1 28-oz. can tomatillos, drained and chopped

2 4-oz. can diced green chiles

1 small jalapeño, seeded and finely sliced

2 c. chicken broth

2 15-oz. cans white beans

Optional toppings: Cilantro, avocado, Greek yogurt or sour cream, shredded cheese, chopped tomatoes

In a large saucepan or pot, brown turkey meat over medium-high heat (use a spray of olive oil if it sticks). Drain and set aside. Heat olive oil over medium heat and saute onions until softened. Add turkey, coriander, cumin, oregano and salt, stirring to combine. Add remaining ingredients, except white beans, reduce heat and simmer, uncovered 45–50 minutes. Gently stir in beans and cook for another 30 minutes. Serve with optional toppings, and/or with cooked brown rice. Makes six to eight servings.

NAT’S MIDNIGHT MINT BARS

2 eggs, beaten

1⁄2 cup melted butter

1 cup sugar

2 oz. unsweetened or semisweet melted chocolate

1⁄2 tsp. peppermint extract

1⁄2 cup all-purpose flour

Mint Frosting

2 tbsp. softened butter or margarine

1 tbsp. cream

1 c. confectioners’ sugar, sifted

1 tsp. peppermint extract

A few drops red or green food coloring (optional)

Chocolate Frosting

1 oz. semisweet chocolate, melted with 1 tbsp. butter

10 crushed peppermint starlites or 2–3 crushed candy canes

Combine eggs, 1⁄2 cup melted butter, and granulated sugar; beat well. Add the 2 ounces of melted chocolate and 1⁄2 teaspoon peppermint extract; stir until well blended. Stir in the flour and blend well.

Pour into a greased and floured 9-inch square baking pan. Bake at 350° for 25 to 30 minutes.

Blend the 2 tablespoons butter and the cream; add confectioners’ sugar, 1 teaspoon peppermint extract and optional food coloring, then spread over the cooled bars. When frosting is firm, mix chocolate and melted butter; spread over the bars and sprinkle with crushed peppermints. Place in refrigerator until topping is firm, then cut into small bars. Makes 24 bars.

About the Author

Although she currently lives in Texas with her husband and two children, Agatha-nominated author Karen MacInerney was born and bred in the Northeast, and she escapes there as often as possible. When she isn’t in Maine eating lobster, she spends her time in Austin with her cookbooks, her family, her computer, and the local walking trail (not necessarily in that order).

In addition to writing the Gray Whale Inn mysteries, Karen is the author of the Tales of an Urban Werewolf series. You can visit her online at www.karenmacinerney.com.