It was a beautiful day, the warmest so far, and Liza felt no pressure now to clean out closets or tackle any new repair jobs on her to-do list. There would be time enough for that, she knew. Peter and Will now planned to stay a few more days to visit with her, and she felt their time together was precious. They decided to take a long walk on the beach. But not before a few necessary phone calls. One to Fran Tulley, explaining that they had taken the inn off the market and thanking her for her hard work.
Fran was disappointed but understood the situation, Peter told Liza later. “She even sounded pleased that the building wouldn’t be knocked down after all and that you were staying here to keep the inn open,” he added. “She’s been a pretty good sport,” Peter added.
“Yes, she has been,” Liza agreed. A good sport and a good neighbor.
After Peter called Fran, Liza steeled herself and called her boss, Eve Barkin. It was a difficult task to face.
She had to turn down the promotion-and quit her job. Eve was completely shocked. She asked Liza if she wanted to take more time to think the situation through.
But Liza felt sure of her decision. As sure as she had ever been in her life. Finally, Eve accepted her resignation and wished her luck.
“Thank you, Eve. I wish you luck, too… and please tell Charlie Reiger the same,” she added graciously.
Charlie would doubtless get the promotion now, Liza knew. And somehow that, too, seemed just as it ought to be.
As she ran down the hill with Peter and Will, the ocean came into full view. Her brother and nephew ran ahead, chasing each other in some crazy game of seaweed tag they had just invented, darting in and out of the lapping waves on the shoreline.
Liza fell back, walking alone at her own pace. She felt as if the cares and questions that had weighed so heavily for so long had just floated away, like the puffy white clouds on the horizon.
It wasn’t as if she didn’t have responsibilities now. Far from it. In a way, she had even more. But they were not the worries and concerns over clients and office power plays. It was a whole new ball game.
A whole new life. The realization was positively… stunning. How had this happened? She had no idea.
But it was wonderful. A new path she’d never imagined, opening up before her.
Liza closed her eyes against the sunlight and said a silent prayer, asking for help to live up to her promises and to make the inn thrive again. For help to create not just a successful enterprise but one that fulfilled the promise of the island and the traditions of her own family.
A haven for travelers searching for a place to refresh their spirit and find a new start. Just as she had.
This was the true legacy her aunt had left to her, Liza realized, and the one she hoped to pass on.
Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious… and could be called Vanishing Muffins, since they disappear so quickly.
Morning Glory Muffins
MAKES 16 MUFFINS
Ingredients
2¼ cups unbleached all-purpose flour
2 teaspoons baking soda
¾ cup brown sugar, lightly packed (light or dark)
¾ cup white sugar
2 tablespoons cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
2 cups grated carrots
1 cup (8 ounces) crushed pineapple, packed in juice and drained
¾ cup raisins (golden preferred)
½ cup shredded coconut
½ cup chopped walnuts or pecans
3 large eggs
1 teaspoon vanilla extract
1 cup canola oil
Directions
Preheat the oven to 350 degrees F with a rack in the lower third.
Line muffin tins with paper cups.
In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly.
In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.)
Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.
Thomas Kinkade
