Diane Davidson - The Last Suppers

Boyd swore none of it had made sense. The keys at the Habitat house seemed to implicate Preston; the pearls with Mitchell Hartley made it look as if robbery was the motive. All planted by Montgomery. Now that made sense. At Agatha’s request, Boyd shredded her letters to Olson. Bob Preston would never see them. Agatha told me that she and Bob had decided to go into counseling; it was easier than divorce.

Back once more in their rented tuxedos, Arch and Julian beamed. With the morning mail, Julian had received his acceptance to Cornell. Marla added a wobbly Congratulations in frosting on the side of the thawed wedding cake.

The Presons: Agatha, Bob, a wary Sarah, looking somewhat like a short Nefertiti in a silk pantsuit, and Ian, a compact swimmer like his deceased father, all came in to the church together. Ian brought an orchid corsage for his grandmother, whom he had not seen for five years. While Zelda and Ian were tearfully embracing, a triumphant Bob Preston told anyone who would listen, “Now that’s a miracle.”

At the part of the wedding where you say the vows, I said, “ … for better for worse, for richer for poorer, in sickness and in health, to love and to cherish. We will not be parted by death. This is my solemn vow.”

Father Doug Ramsey, who was flustered, seemed to be rethinking the sermon he’d given on the trinity. He didn’t notice. Tom Schulz squeezed my hand. Then, carefully and distinctly he repeated my vow. We exchanged the rings I’d been saving in my china cupboard.

“Now, finally, I’m Goldy Schulz,” I declared happily as I hugged Tom’s wide, wonderful body during our jovial reception in the narthex. “I’m so glad I finally was able to get rid of that last name Bear, you can’t imagine.”

Tom Schulz’s large, beautiful green eyes seemed to be looking into my soul.

“God,” he said softly. “Goldy, I missed you.”

I kissed him. “You’re not going to believe this,” I told my husband truthfully, “but you were with me all the time.”

Portobello Mushrooms Stuffed with Grilled Chicken, Pesto, and Sun-Dried Tomatoes

4 large Portobello mushrooms (approximately 1 pound)

Marinade for Mushrooms:

5 tablespoons best-quality olive oil

5 tablespoons best-quality dry sherry

Marinade for Chicken:

˝ cup best-quality olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 garlic clove, pressed

4 skinless, boneless chicken breast halves, each cut in half

ź cup pesto

2 tablespoons finely chopped sun-dried tomatoes, drained and patted with paper towels if packed in olive oil

Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9-by 13-inch glass baking dish. Pour 1 tablespoon olive oil and 1 tablespoon sherry over the underside of each mushroom cap; pour the remaining olive oil and sherry over the stems. Cover and set aside to marinate at room temperature for 1 hour. Mix together the marinade for the chicken and pour over the chicken slices. Cover and set aside to marinate at room temperature for 1 hour.

Preheat a grill. Grill the chicken quickly, about 1 to 2 minutes per side (they will be cooked further).

Preheat the oven to 400 . Carefully spread 1 tablespoon pesto over the underside of each mushroom cap. Sprinkle 1 ˝ teaspoons sun-dried tomatoes on top of each pesto-covered mushroom. Evenly distribute the marinated mushroom stems on top of the tomatoes. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9-by 13-inch pan. Bake for approximately 20 to 25 minutes or until heated through. Serve immediately.

Makes 4 servings