Diane Davidson - Tough Cookie

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Tough Cookie: краткое содержание, описание и аннотация

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The 
 bestselling author of 
 serves up another tantalizing tale of culinary mystery and suspense--as chef turned sleuth Goldy Schulz goes on live television to prepare a meal to die for...but discovers that murder is already on the menu.
When Goldy Schulz is offered a temporary stint hosting a cooking show for PBS, she jumps at the chance. After all, she could use the money--not to mention the great exposure. Her catering business is in shambles, and publicizing her new venture as a personal chef will help get her back on track. Plus taping the shows at Colorado's posh Killdeer Ski Resort will be fun. A little cooking, a little chitchat. What could go wrong?
The question Goldy should have asked is, what wouldn't go wrong--especially when she has to drive through a blizzard to do one of her shows live for a PBS telethon.
To make matters worse, Goldy has an unpleasant duty to perform right after the show. She and her policeman husband, Tom, have agreed to sell a piece of Tom's treasured war memorabilia to help ease their financial woes. The buyer: Doug Portman, art critic, law enforcement wannabe--and, to her eternal embarrassment, Goldy's ex-boyfriend.
Predictably, the live broadcast is riddled with culinary catastrophes--from the Chesapeake Crabcakes right down to the Ice-Capped Ginger Snaps. But the deadliest dish of all comes after the cameras go off, when an unexplainable skiing accident claims Doug Portman's life--and Goldy is the one who finds his crumpled body on the slopes. Even more shocking is what police find tucked away in Doug's BMW: a greeting card with a potentially deadly chemical inside.
As the police try to determine if Doug's accident was really foul play, Goldy does a little investigating of her own--but finds more questions than answers. Was Doug, chairman of the state Parole Board, accepting bribes from potential parolees? Was he connected to the ex-con who's been telling Killdeer skiers that he's planning to poison a cop? And how did Goldy and Tom get mixed up in this mess?
When a series of suspicious mishaps places Goldy's own life in jeopardy, she knows she must whip up her own crime-solving recipe, and fast--before a hearty dose of intrigue and a deadly dash of danger ends her cooking career once and for all....
Winter sports can be dangerous, but can they also be deadly? "Cooking at the Top!," Goldy's new TV show, is broadcast from one of Colorado's poshest ski areas. Unfortunately, she finds whipping up delicacies at 11,000 feet as perilous as skiing steep runs.  Then a telethon raising money for the widow of a tracker killed mysteriously ends in disaster. Goldy finds herself searching the icy slopes to find a killer with desperate secrets to hide---but this may be one time the tough-cookie caterer will not be able to schuss to safety!
Included are Goldy's original recipes for mouthwatering Sonora Chicken Strudel,  incomparable Marmalade Mogul Muffins, and sinfully sumptuous Chocolate Coma Cookies. 

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“I haven’t seen her in a long time—”

He smoothed the top of his curly hair. “Just ask her yourself, will you? Do you have your script?” I nodded; he glumly assessed the top page of his clipboard. “Live fund-raising is not that different from taping. Just crack a joke if something goes wrong. Most important: If the phones stop ringing? We’ve got zip . If that happens, the camera will focus on the silent telephone bank. I’ll cue you. Watch your screen. Be out here and ready to go at quarter to eight. Got it?”

I nodded compliantly. Arthur again consulted his clipboard. I gazed at the far wall in search of dark-haired, slender Rorry Bullock. What would I say to her? Why hadn’t I known about the baby?

Arthur waved at the row of grills and stovetops along the back wall of the restaurant. Called the hot line , this was where I did my work before the camera. Then he pointed to a row of empty chairs against the far wall of the bistro. “That’s where the phone bank will be. We’ll get you wired when you come out.”

I nervously made for the hot line. Five weeks earlier, Arthur had impatiently explained that broadcasting from Killdeer presented too many technical problems to go live for all six weeks. But we were doing it today. Although the term for my persona on camera was “the talent,” this talent was definitely afraid of committing more bloopers. I suspected I was the cause for Arthur changing from Rolaids to an extra-large bottle of Pepto-Bismol. Did that affect his taste buds, I wondered?

When I finished arranging plates on the hot line’s tile bar, I whisked back to the kitchen. Thank heavens: Eileen and Jack had finally arrived.

“Goldy!” Eileen Druckman called and rushed to hug me. “You made it.” She had newly short, newly blonder hair and was wearing a clingy royal blue turtleneck and black ski pants. She looked terrific. “Think the boys will be able to snowboard in this mess?”

“When did snow ever stop two fourteen-year-olds?”

In the background, Jack Gilkey smiled bashfully as he looked up from chopping scallions. Jack was pale and thin, and possessed craggy good looks, sort of French Cro-Magnon man . His dark eyes were earnest, and his long, mahogany brown hair was woven into hundreds of thin braids pulled into a ponytail.

“Thanks for helping, Jack,” I said sincerely. He nodded, and I wondered again why Arthur had been adamant that I should do the show alone, without help from the bistro’s excellent chef. Jack had fixed a stupendous dinner for Eileen, Arch, and me at Eileen’s condo, so I knew he was a great cook. Plus he was much cuter than I was.

Ah, well, who was I to decipher the mysteries of PBS? The three of us set to work filling glass bowls with black beans, shredded cooked chicken breast, grated cheddar cheese, and egg roll wrappers. I fished out my script, peered into the dark interior of the larger of two walk-in refrigerators, and retrieved a bag of delicate frisée greens and a head of crisp radicchio. Because I prepared only two longer or three shorter recipes per show, I wouldn’t actually be tossing the salad today, although I would talk about it. Arthur had told me to instruct folks to use the meal’s wine , rather than lemon juice or vinegar, as the acidic ingredient in the dressing. Easy enough, as were the crab cakes, which I had urged Arthur to include. They were made from pasteurized crab, and sent my clients to heaven. Make that my former clients.

“Any progress on getting your business reopened?” Eileen asked, once we’d set up the ingredients so they didn’t obscure the large portable screen where I watched the camera’s movements. The babble of voices from the telephone bank almost drowned her out.

I mumbled, “Not yet,” and scanned the row of chairs set up behind the two cameras. I was startled to see the face and shoulders of Rorry Bullock emerge from just behind the screen. Now that I saw her, what should I say? I didn’t know.

I sighed and turned my attention back to my work. Fifteen minutes to showtime. I still needed to be wired. A bubble of panic rose in my throat. Arthur nodded to me, then in Rorry’s direction. While Jack and Eileen leafed through the script to make sure I had every single ingredient, I hurried over to the screen.

“Rorry?” I asked nervously. “Remember me? Goldy? Fellow church school teacher? Supervisor of kids carving clay tablets of the Ten Commandments?” One of our more memorable projects, the tablet-making had been surpassed only by the blowing of horns to bring down the Sunday school walls, à la Jericho.

Rorry turned and faced me. She was wearing a sagging gray sweatshirt, and looked uneasy and out of place. She was dunking a tea bag into hot water. Her look was unexpectedly defiant.

“I’m sorry,” I stumbled on, wishing I hadn’t tried to be funny. “This day must remind you of Nate—”

“Long time no see, Goldy.” Rorry’s face was unreadable, her tone bitter. She slurped some tea. “Don’t feel sorry for me.”

“I’m so sorry,” I repeated, in spite of what she’d said. “Didn’t mean to upset you—”

“I’m not upset,” she interrupted. “Just puzzled.”

“About what?” My question sounded stupid, even to me. I shakily wired the microphone Arthur handed me through my double-breasted chef’s jacket.

“Two minutes,” he warned. “Mrs. Bullock, I don’t suppose we could convince you to say a few words for PBS—”

“No!” Rorry’s reply was nearly a shout. The hand holding the plastic cup trembled; pale green tea slopped out. Arthur rushed away.

“Rorry,” I murmured. “I just heard about the, your, other loss. I didn’t know about the baby, and I know you loved Nate—”

“Nate is the only man I’ve ever loved,” she cut in fiercely.

Why the rudeness? I didn’t get it. My cheeks reddened. Why did I always make things worse when I was nervous? “I know you did—”

Rorry lifted her chin. “You don’t know a thing , Goldy.”

She walked away from the screen, toward the spectators’ seats. Slowly, she seated herself. I gasped, stunned. During my years of marriage to my first husband, Doctor John Richard Korman, a.k.a. The Jerk, I’d seen plenty of his ob-gyn patients. I could read them pretty well. Why had no one told me about Rorry?

Three years after the death of the only man she swore she’d ever loved, Rorry Bullock was nine months pregnant.

I didn’t have time to reflect on Rorry and her condition, though. Arthur raced back and sternly ordered me to test my mike. I nodded, swallowed, and rasped, one, two, six . My tongue was dry. When Arthur moved away, I poured myself a glass of water from the hot line sink. Had Rorry remarried? Did she have a lover? What was going on?

Don’t be preoccupied while you’re on TV; everyone will be able to tell something’s wrong , Arthur had warned when we’d first begun shooting. After the turkey-boning and sauce-spilling incidents, I’d concentrated harder. Now Arthur—clutching Pepto and clipboard—murmured into his headset about the sequence of shots. He rechecked the audio for the six-person phone bank. Then he trotted over and delivered a last set of directorial laws: “Never admit you’ve made a mistake. We’ll break at the halfway point to show a clip from one of Nate’s old shows. Watch the screen, watch your time, but don’t be obvious. I’ll signal you.”

Finally he backed away. I blinked into the bright lights, forced myself to clear my mind, and shuffled through my notes. Do the egg rolls first . On the counter, the delicate wrappers lay next to the glimmering bowls of stuffing. Quickly, the crab cakes. Talk about how satisfying a hot, succulent shellfish dish is after skiing .

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