Lorna Barrett - Chapter & Hearse

The door opened again—the deliveryman, back for a sixth time.

“No more,” Tricia cried.

“’Fraid so,” the man said and laughed, once again proffering the pen and invoice for Tricia to sign. The ribbon was deep purple. Tricia tugged it from the box and opened it. Six more calla lilies. She read the card. “Happy birthday. Love, Ginny and Mr. E.” Tricia turned to her employees. “Oh, thank you so much. You two are the greatest.” She leapt forward to capture them both in a hug.

“About time that guy brought our flowers in,” Ginny said, just a little exasperated.

Russ looked hurt. “I gave you the same gift, but I didn’t get a hug.”

Tricia looked down her nose at him. “I said ‘thank you.’ ”

The door opened once more. The deliveryman. Again. With yet a seventh box of flowers. This time the ribbon was scarlet. He offered Tricia the pen and clipboard one more time, and Tricia signed.

“Why didn’t you just deliver them all at once?” Ginny asked.

The man smiled and winked. “Don’t you think it was more fun this way?”

“I do,” Tricia said and accepted the latest box. “Is this the last one?”

“I sure hope so,” Angelica said. “This place is beginning to look like a funeral parlor.”

“I’m afraid so,” the deliveryman confirmed. “I think your friends and family have wiped out the entire East Coast’s stock of lilies.”

Tricia accepted the box and set it on the counter. “Let me give you something for your trouble,” she said, and headed for the cash register.

The deliveryman backed toward the door and tipped his cap. “It’s not necessary, ma’am. Hope your day is happy!”

“Thank you.”

Tricia heard the door close, but she was too absorbed in removing the satin ribbon from the box. Again, she pulled back the tissue and again found a dozen perfect calla lilies.

“Ahhh,” Ginny cooed.

Tricia read the card, which wasn’t signed. Don’t forget what my last note said . Tricia frowned. For a moment, the message didn’t register. And then she reached up to finger the chain around her neck, and thought about the calla lily locket Christopher had sent, and the note that went with it: To remind you of the one you love the most . She frowned. Why would he send flowers from Miss Marple?

“Who’s it from?” Angelica asked.

“I’m not sure,” Tricia lied.

Grace appeared with a tray filled with Haven’t Got a Clue cardboard coffee cups, passing them to those assembled. “It’s time for a birthday toast,” she said.

“It would be better with champagne,” Russ commented, but accepted a cup anyway. He raised his cup and was about to speak when Angelica silenced him with one of her icy glares. Russ lowered his cup.

Angelica raised hers. “To my dear sister, Tricia. Many happy returns of the day!”

“Hear, hear!” the others cried in agreement, and raised their cups, too. Miss Marple rubbed against Tricia’s ankles.

For the first time in a long, long time, Tricia felt truly loved—and it felt pretty darned good.

3 cups coarsely chopped or shredded (pulled) poached chicken

1 onion, chopped

½ green pepper, chopped

1½ teaspoons salt

1/8 teaspoon pepper

1½ to 2 teaspoons chili powder (according to taste)

1 (8-ounce) can tomato sauce

½ cup water

12 corn (or flour) 8- or 9-inch tortillas

1 tomato, chopped

¾ cup grated or shredded Cheddar cheese

1 cup lettuce cut into strips

Your favorite bottled salsa

In large skillet, mix together chicken, onion, green pepper, salt, pepper, chili powder, tomato sauce, and water. Cook covered over low heat for about 15 minutes, then uncovered for 5 to 10 minutes, until excess liquid is gone. Oven heat the tortillas and fill lower 3/4 with chicken mixture, and the remainder with the tomatoes, cheese, and lettuce. Top with a spoonful of the salsa.

Makes 12 tacos/6 servings.

3 cups sifted cake flour (sift before measuring)

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 pound powdered sugar

4 egg yolks, well beaten

1 cup milk

1 teaspoon vanilla extract

1 cup shredded coconut

4 egg whites, well beaten

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients at least 2 times. In a mixing bowl, cream butter and gradually add sugar. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in vanilla and coconut. Gently fold in egg whites. Bake in three greased 8-inch round pans at 350° for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

Makes three 8-inch layers.

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups confectioners’ sugar

1/3 cup coconut milk, at room temperature*

1½ teaspoons vanilla extract

1/8 teaspoon salt

1½ cups sweetened flaked coconut

*You can substitute regular milk for the coconut milk, then substitute coconut extract for vanilla extract.

Using an electric mixer, beat butter in large bowl until smooth. Add sugar, coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down the sides of the bowl. Increase speed to medium-high, and beat until light and fluffy.

Frost the cake. Gently press coconut onto the sides of the cake, and sprinkle the top with coconut, too.

Serves 6-8.

1 egg

½ cup milk

¼ cup unsalted butter, melted

1½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup fresh blueberries or well-drained frozen blue-berries (thawed)

Heat oven to 400º. Grease the bottoms of 12 medium muffin cups or line them with paper baking cups. Beat egg; stir in milk and melted butter. Mix in remaining ingredients just until flour is dampened. Batter should be lumpy.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Makes 12 muffins.

1½ cups all-purpose flour

¾ cup sugar

2½ teaspoons baking powder

¼ teaspoon salt

¼ cup unsalted butter

¼ cup milk

1 egg

Heat oven to 375º. Grease 9x1½-inch round layer pan or 8x8x2-inch square pan. Blend all ingredients except topping. Beat vigorously for 30 seconds. Spread batter in pan. Sprinkle topping over batter. Bake 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean. Serve warm.

Topping:

1/3 cup brown sugar (firmly packed)

¼ cup all-purpose flour

½ teaspoon cinnamon

3 tablespoons firm unsalted butter

Mix all ingredients until they resemble coarse crumbs.

Variations:

Add ½ cup chopped walnuts and/or ½ cup raisins to cake batter.

9 servings.

1 cup flour

½ cup unsalted butter, softened