Heather Graham - The Evil Inside

“In Virginia?”

“Yes, Jake is in Virginia now.”

He raised the hand he was holding in both of his, and kissed her fingers.

“I’ve actually been thinking that Virginia, the capital region, is really a phenomenal place for a truly renowned attorney to set up shop. Think of the graft! Think of the slimy politicians! Think of the masses, where crime just happens. I am considering looking into it. That is, if you think I should?”

He could push her back down if he chose, but she had to rise for a minute. She held on to his shoulders and kissed his lips.

“I don’t think that I could bear it if you didn’t,” she told him.

They let Jenna out on Halloween morning.

She was delighted, but while the city was going crazy with talk and newspaper articles and the news on television, the last thing any of them wanted to do was join in the crowd.

Still, Jenna wasn’t ready to leave Salem. She and Sam spent the night at Jamie’s house, dispensing candy during the early hours, and just enjoying each other’s company the night through.

The next day, Sam was the one who wanted to get an appointment to see the Rebecca Nurse homestead.

They arrived right at dusk, and he headed straight to the graveyard with Jenna at his side.

At first they saw nothing.

And then they saw her as the mist fell with the coming twilight. She said nothing; she smiled at them and vanished into the fog. Sam knelt by her memorial marker and placed a spray of daisies there.

“Thank you,” he said softly.

He rose then, and took Jenna’s hand.

“Virginia, eh? So I get to meet Jake?”

“And his fiancée, Ashley. And Whitney and her new husband. And-”

“Adam Harrison?” he asked.

“Of course.”

“And I get to wake up every morning with you?” he asked softly.

“Yes. Well, every morning unless we’re on a case. Sometimes-”

“Sometimes, I’ll be on a case!” he reminded her.

“Yes, but you know-”

“Shut up while we’re both ahead. Kiss me,” he said. She did.

And while she kissed him, she thought she saw a number of the ghosts of Salem and Salem Village swirling vaguely in the mist. Looking on.

Smiling.

In my quest for regional food and drink, I asked my Massachusetts friends and family what they considered to be the Massachusetts traditional choice for imbibing. They all looked at me strangely and said, “Well, Sam Adams beer, of course!”

So…beer drinkers, there you have it. Sam Adams!

But long ago, another drink was quite popular, and is becoming so again: a good rum punch. This was begun by the hearty seafarers who came to the New England shores, fishermen, whalers, pirates and more. There are many variations, of course, but rum was the drink of the New World, and it was allotted to seamen. To stretch it out, improve taste and perhaps keep from falling overboard, seamen began to add things to rum. Sugar, because sugar is sweet. Fruit, because fruit is sweet-and keeps those at sea clear of the dreaded scourge of scurvy!

Single serving.

Ingredients

1 shot Captain Morgan rum (Arrrrgh. Get your pirate going.)

1 shot light rum. (Bacardi, or even a flavored Bacardi.

Your choice-there are so many out there!)

2 oz orange juice

2 oz grapefruit juice

1 tsp sugar (Dieting? Sugar substitute works fine, and may help…a wee bit!)

Splash of 7Up or other lemon/lime soft drink

Directions

(Variations include adding a touch of grenadine instead of sugar, adding orange or other fruit-flavored liqueur, or making your own mixture of rums, as in, say, Bacardi light, dark and flavored.)

Mix ingredients with ice. Sugar-frost a cocktail glass and serve straight up, or serve on the rocks.

For a crowd, use a large punch bowl, a half bottle of dark rum, a half bottle of light rum, a half gallon of orange juice, a half gallon of grapefruit juice, one bottle of 7Up (or other), ten tablespoons sugar, a touch of grenadine and add fruit slices to the bowl.

Drink!

Ah, New England winters! They’re brutal at best. Staying warm is a challenge, and throughout history, our hearty Yankee friends have learned the secrets of thawing themselves out. New England clam chowder is one of the delicious delicacies they have shared with the nation and is one of the tastiest and heartiest soups to be found. Great to make and enjoy before a roaring fire.

Serves 6.

Ingredients

3 tbsp butter (or substitute, if you choose; salt-free is fine)

1 medium onion, finely diced

2 celery stalks, sliced into ¼-inch pieces

3 tbsp all-purpose flour

2 cups chicken stock (Are you an almost-vegetarian who eats fish? Use vegetable stock)

2 cans chopped clams in juice

1 cup heavy cream 1

lb potatoes, cut into ½-inch cubes (Tip: buy potatoes that would taste delicious in baked form)

1 bay leaf

Salt and pepper to taste

Directions

Using a large pot, heat the butter without burning or scalding over a medium-high heat. Add the onions and celery and sauté. Carefully add in the flour and stir for consistency. Add the stock and the juice from the cans of chopped clams. When the mixture is thoroughly combined, add the potatoes and the bay leaves. Keep stirring while you bring the mixture to a simmer, and then heat on a lower temperature for about twenty minutes. Add the clams and salt and pepper to taste, and cook for another two to five minutes, keeping the clams firm. Add an extra touch with homemade croutons! Take an old baguette, French or Italian bread, and cube the pieces. Sauté in two tablespoons of butter, substitute or olive oil. Add seasoning to taste, such as garlic powder, pepper and salt. When they are crispy and dry, serve on the soup.

Garnish with a sprig of fresh parsley, or…serve in a bread bowl!

My personal favorite dish when I arrive in New England is baked scrod. Start out with fresh fish! Or purchase filets from a company known for expert freezing.

Serves 4. (To serve 6 or 8, add a quarter or a half to all ingredients)

Ingredients

4 scrod fillets

2 tbsp lemon juice

1 ½ cups white wine

Salt and pepper to taste

¾ cup melted butter (reserve half)

1 ½ cups dried breadcrumbs

Directions

Preheat the oven to 350°F-very important when baking fish!

Butter a baking dish. Make sure scrod can be laid out by piece with space. Add the fish, the lemon juice and the wine. Add salt and pepper to taste. (Substitute salt is fine!) Use a quarter cup of the melted butter to set a fine drizzle on the fish.

Bake for approximately 20 minutes; no under-or over-cooked fish. The fish should be flaky, yet still moist. Turn the oven on to broil. Dust the breadcrumbs evenly over the fish, and then add the remaining butter evenly over the fish filets. Broil for another few minutes, just to brown the breadcrumbs to a delicious toastiness.

Serve with your choice of rice, potatoes or pasta, and a veggie, such as asparagus or broccoli.