“Thanks, Bob.”
“I just stopped by to tell you your suggestion about introducing swans to the geese worked. When I couldn’t come up with a live swan, I bought four or five decoys. Yesterday afternoon I installed them around the pond in the park. I haven’t seen a goose since. I’ve called the Stoneham Golf Course and the Board of Selectmen. They’re going to install swan decoys at every place the geese gather. That ought to fix them. And it’s a happy ending for everybody.”
Except that the geese would just move to other wetlands. Oh, well. That wasn’t Stoneham’s problem.
Ginny raised her cup once again. “We’ve all got something to celebrate this morning. I want to propose a toast.”
She turned and faced her boss. “To Tricia.”
“Me? What for?”
“For solving a murder,” Ginny said.
Fiona raised her cup, gazing fondly at Nikki. “For reuniting a mother and daughter.”
Angelica handed her new employee a cup. “For helping me get a new job,” Frannie said.
“And me a new employee,” Angelica said. “Not to mention my new literary agent.”
“For giving me an exclusive,” Russ said.
“For not firing me,” Mr. Everett said.
“For brin-ee Ar-ie to me,” Kimberly said.
“And making me realize how much I cared for Kimberly,” Hamilton confirmed.
“For telling us how to get rid of the geese,” Bob said.
Tricia took in the smiling faces of all her friends, a lump rising in her throat. “Oh, well,” she stammered. “If that’s all, then.” She raised her own cup. “I’ll drink to that.”
Angelica’s Recipes
1½ to 2 pounds large shrimp (about 16 to 24), peeled and deveined
1⁄3 cup clarified butter or olive oil
2 cloves minced garlic (I often toss in more)
6 green onions, thinly sliced
1⁄3 cup dry white wine or vermouth
2 tablespoons lemon juice, fresh if possible
3 tablespoons chopped fresh parsley
salt and pepper, to taste
Rinse shrimp and set aside. (If they’re frozen, defrost them first.) Heat butter or oil in a large skillet over medium heat. Add garlic; cook 1 or 2 minutes or until softened; do not brown. Add shrimp, green onions, wine, and lemon juice. Cook until shrimp are pink, about 1 to 2 minutes on each side. Sprinkle with parsley and salt and pepper.
Serve over linguini or your favorite pasta.
Serves 4.
6½ cups chicken stock
½ chipotle chili, seeded
4 skinless, boneless chicken breasts
1 medium avocado (slightly underripe for easier handling)
6 scallions, finely chopped
14-ounce can chickpeas (garbanzo beans), drained
1 cup cooked rice
salt and fresh-ground black pepper
1 cup grated cheddar cheese
1 tablespoon chopped fresh cilantro (optional)
Pour chicken stock in a large saucepan, and add the chili. Bring to a boil. Add the whole chicken breasts, then lower the heat and simmer for about 12 minutes or until the chicken is cooked. Remove the chicken from the pan and let it cool a little.
Shred the chicken into small pieces and set it aside.
Cut avocado in half, remove the skin and pit, then chop into 1/2-inch pieces. Add it to the stock, with the scallions and chickpeas. Return the shredded chicken to the pan, add rice, and heat through. Add salt and pepper to taste.
Ladle into bowls, sprinkle with grated cheese. If desired, top with cilantro. Serve immediately.
Serves 6.
2 sheets frozen puff pastry
4 boneless chicken breasts
2 tablespoons butter
salt and pepper (optional)
8 slices Swiss cheese
4 slices deli ham (I like mine sliced medium to thick)
Thaw pastry at room temperature for 30–40 minutes. Season chicken with salt and pepper if desired. In a medium skillet over medium-high heat, heat butter; add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate at least 15 minutes.
Unfold pastry and place it on a lightly floured board; roll it out until it is 1 inch wider and longer. Cut pastry in half and layer 1 slice each of cheese, chicken, and ham, and second slice of cheese. Fold over top half and press the sides closed with your fingers. Repeat the process, making a total of 4 pieces. Bake on an ungreased cookie sheet.
Bake in 400° F oven 20 minutes, until pastry is puffed and golden.
Serves 4.
3 large baking potatoes (1 pound each)
1½ teaspoons vegetable oil (optional)
½ cup sliced green onions
½ cup butter, divided
½ cup half-and-half
½ cup sour cream
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
Paprika
Rub potatoes with oil if desired; pierce with a fork. Bake at 400º F for 1 hour and 20 minutes, or until tender. Let stand until cool enough to handle.
Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl and mash it. In a small skillet, saute onions in 1⁄4 cup butter until tender. Stir into potato pulp along with half-and-half, sour cream, salt, and pepper. Fold in cheese.
Spoon mixture into potato shells. Place on a baking sheet. Melt remaining butter; drizzle it over the potatoes. Sprinkle with paprika. Bake uncovered at 350º F for 20–30 minutes, or until heated through.
Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating. Feel free to add other toppings, such as chopped chives, chopped mushrooms, or crumbled bacon to the mix.
Makes 6 servings.
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2⁄3 cup butter
2 cups firmly packed brown sugar
2 large eggs, beaten slightly
10 ounces peanut butter morsels
1 cup chopped peanuts (optional)
Combine flour, baking powder, and salt in a bowl and set aside.
Melt butter in a large saucepan over medium-low heat. Add brown sugar and eggs, stir well. Gradually add to flour mixture. Add morsels and nuts, stirring well. (Batter will be stiff.) Spread batter in a lightly greased 13" × 9" × 2" pan. Bake at 350º F for 30 minutes. Cool completely in the pan on a wire rack. Cut into squares.
Makes approximately 30 brownies.
¼ pound mild or spicy ground pork sausage