My fingers tightened around my cup. “Since you put it that way, I can’t say I’m sad that Benedetto’s off the planet.”
“Well, he is. And Joy’s free. So how’s she doing?” Now that the talk had turned personal, Mike relaxed a little more, sat down on the edge of my bed. “Is she okay?”
“Joy’s fine. She’s a strong girl.”
Mike rested his hand on my leg. “I can’t imagine where she gets that.”
I placed my hand on top of his. “She’s very relieved, Mike. But I can’t say she’s happy. The man she loved and admired is dead. Her good friend was needlessly executed, and the scandal has embarrassed her culinary school. We just found out today that she’s being expelled.”
“Even with the dropped charges?”
“Her affair with Tommy was considered ‘conduct unbecoming.’ That she can’t dispute.”
“The poor kid. After all she’s been through…”
“It’s a blow. This was her internship year. It should have been her best year ever. Now it’s her worst.”
“But she does have the training, even if she doesn’t have the piece of paper that proves it. And don’t you think, Cosi, when it comes down to the wire, that someone’s ability to handle any situation is more important than a piece of paper?”
Mike’s blue eyes were spearing me. I shook my head. “Why do I think you’re referring to something other than a diploma from a culinary school?”
“You could get a PI license, Clare. If you ever want one, I can help you apply.”
“Maybe someday, Lieutenant. Not today.”
Mike shrugged. “I just think if you’re going to keep getting yourself mixed up in murder, you might want to think about carrying a gun.”
“I’d rather think about a new Asia-Pacific blend. Matt’s getting some new beans in next week.”
Mike laughed, glanced down at our hands, interlaced his fingers through mine. “So is Joy going to work for you now? At the Blend?”
“God, no. She’d hate that.” I smiled. “Madame and Matt and I all agreed to send her to Paris after the holidays. Yvette’s invited her, so she already has a place to crash. And we’ve come up with the money to stake her for six months. She can polish her French and find a line cook’s position, and decide if she wants to stay there for a spell longer or come back to New York and start fresh.”
“That’s got to be hard for you, Clare, to send her away.”
“Harder than you know. But it would be worse to see her suffer here. There are too many terrible memories. She needs to make new memories, have fresh, exciting experiences. When I was in Italy at her age, I met my…That’s where I met Matt.”
The mere mention of his name seemed to frost Mike’s edges. “Let’s hope she meets a better guy.”
I nodded, although down deep I didn’t really agree. True, Matt had put me through some pretty bad times, but he was no Tommy Keitel. And he’d really come through for Joy and me in this round.
Still, with Mike’s blue eyes smiling at me now, I knew I’d found a better guy. In many ways Matteo Allegro was an amazing man. But Mike was the kind who’d stay with you through the boredom—not just the thrills.
I leaned forward then and kissed Mike Quinn. I kissed him sweetly then hotly, leisurely then hungrily. I could see that he needed it—and, frankly, I was getting tired of talking.
We came up for air when my bedside phone rang. And after all that delectable kissing, I had a little trouble finding my voice.
“Hello?” I croaked.
“Clare, something awful has happened…”
“Hold on a second, okay?” I covered the receiver. “It’s Madame,” I whispered to Mike.
He smiled, caressed my hair, pressed his lips to my forehead. Then he lifted his chin toward the hallway. “I’ll come back.”
“No. You don’t have to leave.”
“It’s okay.” Mike winked. “I’ll be right outside when you need me.”
I smiled. That pretty much summed up Mike Quinn for me, all right. I watched him leave, the easy, powerful length of him; then I took a breath and pretended I could actually focus.
“Okay, Madame, tell me,” I said. “What’s the matter?”
“It’s Matteo…” Madame sounded stricken, like someone she loved had just been diagnosed with a terrible disease. “He’s gotten himself into a terrible fix, and he’s going to need our help like never before.”
“Anything, Madame. Tell me what’s wrong?”
“He just left me a message, Clare. He’s getting married.”
“Married! Matt?”
“In a few short months, Matt plans to wed himself to Breanne Summour. But he doesn’t love that woman, Clare. And I won’t let my boy make that kind of mistake with his life.”
“But, Madame…” I closed my eyes, massaged my forehead. “It’s his life.”
“Oh, please, Clare! Do you think you’re the only mother who knows how to butt in?”
“What are you saying?”
“I’m saying Matt may think he’s getting married, but I’m going to find a way to stop this wedding. And you, my dear, are going to help!”
I closed my eyes. Oh, God. Here we go. “I think you’ll just have to accept it, Madame. Matt’s marrying Breanne Summour.”
Madame’s voice went down to a subterranean octave. “Over my dead body,” she vowed.
Recipes&Tips From The Village Blend
A coulis is a thick and evenly textured French sauce made from pureed and strained vegetables or fruits. Coulis can either be sweet or savory, depending on what it is meant to accompany, and it is popular both with classically trained French chefs and practitioners of fusion cuisine.
A vegetable coulis is generally used with meat or vegetable dishes, or as a base for soups or other sauces. Fruit coulis are generally used with desserts, but savory fruit coulis may also be used to accent roast meats. Herb coulis are becoming popular, and mint coulis often accompany roast lamb.
This classic sweet coulis is made with raspberries, but an equal amount of another fruit, such as strawberries or man-goes, can be substituted.
2 pounds raspberries, fresh or frozen
½ cup sugar
½ lemon, juiced
Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Simmer while stirring, until the sugar dissolves, about 10 minutes. Strain through a mesh sieve. Add additional sugar or lemon juice, to taste.
In France, raspberry coulis is often served with poached apples, but it may also be served with ice cream or pound cake, artfully drizzled on a plate or pooled next to the food it accompanies. Different types of coulis can appear on one plate, for varying flavors and colors.
Coulis should be kept in the refrigerator and can be frozen for future use. Chefs keep coulis in a squeeze bottle, so that it can be quickly applied when needed.
The classic French chocolate pots de crème are not your typical chocolate pudding. They’re sinfully chocolaty and truly delightful—and they’re relatively easy to make, too. This recipe will yield approximately six 6-ounce servings.
12 ounces semisweet chocolate (chopped or chocolate pieces)
2 cups heavy cream
¾ cup milk
6 egg yolks (extra large or jumbo eggs)
½ cup confectioners’ sugar
1 tablespoon pure vanilla extract