Small Town Spooky (Cozy Mystery Anthology) Read online

  “Ladies. Good evening,” he said gravely. “What can I help you with?”

  “Nothing!” Dottie blurted out. “We were just leaving!”

  “No, we can’t just leave,” I said as my fear subsided, replaced by the boldness that comes from knowing you’re armed with the truth. “I have a piece of evidence for you, Detective Feldman,” I said, handing him the check.

  A gut wrenching pause followed and then the detective whistled in amazement, like I had just handed him the Hope Diamond on a silver platter. “Where did you get ahold of this?”

  “In the kitchen of Baron’s Bistro. I know I shouldn’t have taken it, but…”

  “But this is the smoking gun every cop dreams of! Ms. Hart, you’ve just hammered the last nails into Gordon and Baron’s coffins,” Detective Feldman said triumphantly.

  “I have?” A huge breath of relief escaped my lungs as I realized that the detective wasn’t going to arrest me. I wasn’t even a suspect!

  “I’ve had my eye on those two from the beginning, but I haven’t had any forensic evidence or a paper trail to prove my theories. But you’ve just provided me with both,” he extended his hand and eagerly shook mine.

  “Did the lab results come back about what was in the salad bowl?” I asked as my nerves fluttered briefly.

  “They did. There was no poison whatsoever in the bowl. Neil O’Grady was poisoned before he set foot in Baron’s Bistro that evening,” Detective Feldman declared.

  I felt like someone had just unlocked the key to painful shackles around my wrists. There was no poison whatsoever in the bowl. The words were like a Mozart symphony to my ears. All this time, I had panicked about being entrapped while the perpetrators had done a laughably sloppy job of passing the blame. How arrogant Baron and Gordon both were for thinking that a major detail like an uncontaminated salad bowl would go unnoticed. I guess they were so money hungry that they didn’t have much of an appetite for a logical game plan.

  Detective Feldman continued, “Now I have enough information to issue warrants for their arrest. Thanks to you two ladies.”

  “Well you better hurry! I just saw Baron and he said he’s going to shut down his restaurant tonight at midnight!” I said desperately.

  “And he might go back to France!” Dottie added.

  “Duly noted,” Detective Feldman said calmly. “Don’t you ladies worry. Baron LeFort isn’t going anywhere except Westchester County Jail. You know the expression: I’ve got eyes all over the city,” he winked at us and then turned to walk back into the police station.

  Feeling like I could fly away in a hot air balloon, I pulled Dottie into a spontaneous hug. “We did it! Not only are we amazing cooks, but we’re amazing crime solvers too!”

  “You’ve never tasted my cooking,” Dottie said bashfully. “How do you know it’s amazing?”

  “Because you’re amazing,” I praised the darling old lady.

  “Well if things work out with Bryant, then you’ll know firsthand exactly how amazing my cooking is!” Dottie said cheerfully as I laughed.

  Feeling like it was time to turn the page in more than one of the books in my life, I sighed and said, “Now about that first date…”

  Epilogue

  1 Week Later

  Piermont, New York

  A crystalline sky sheathed the Hudson Valley as I strolled along the pier, trying to temper my wild nerves. Bryant and I were scheduled to meet for coffee at one of Piermont’s hip independent coffee shops overlooking the river. Dear Dottie had so much emotion invested in the success of our blind date. In the past week, she had called me daily to tell me how excited she was that I was going to meet her son. Well that’s all fine and dandy, but was he excited too? Or just doing his meddling mother a favor?

  I was a few minutes early for the 2:00 pm date, so I sat down on a bench and shut my eyes in a moment of meditation. Detective Feldman and his capable team had easily apprehended the bumbling co-conspirators. While I was basking in the glow of spring sunshine, Gordon and Baron were rotting away in separate cells. Faced with the irrefutable evidence of the $50,000 check, both men had confessed to conspiring to kill Neil O’Grady. Gordon had also admitted to being the one who actually administered the poisonous cocktail, having tainted a round of drinks he and his brother had before coming to the bistro. However, neither criminal would admit to having tried to frame me. Apparently, they didn’t want to add any more offenses to their already extensive rap sheets. But I knew in my heart that the creeps had intended for me to take the fall. Even though I didn’t have the satisfaction of hearing him admit his evil plot, the fact that Baron was going to spend the rest of his life eating prison slop was enough for me.

  Feeling at ease after the homicide resolution, I had poured all my energy into searching for a chef’s position. Just yesterday I auditioned at a popular Italian restaurant in White Plains, cooking up the pasta and pesto dish that had so delighted Dottie. The manager seemed very impressed and couldn’t help but make a chorus of yummy noises while he was devouring my lovingly seasoned pasta. I didn’t know for sure yet if the job was mine, but I had a really good feeling about it. Even if the job wasn’t mine, I knew I would never go back to ground level tossing salads when I should be pan searing filet mignon.

  The biggest surprise of the past week was Dottie’s decision to not look for another job. After a few days of relaxation at home, she had told me frankly, “Hey, you know, I could get used to this!” Finally retiring after 50 long, hard years of waitressing, Dottie had already added a women’s book club and knitting circle to her dance card. When I teased her about how she told Baron that retirement was for “sissies,” her sassy reply was: “Then call me a sissy, honey!”

  “Charlotte?” A deep voice said with a hint of nervousness.

  Glancing up, I locked eyes with a handsome man dressed in a button down shirt and khaki slacks. “Yes, Bryant?” My shyness matched his as he leaned over to shake my hand.

  “Nice to finally meet you. My mother’s told me so much about you,” he said with a chuckle.

  “She’s told me a lot about you too,” I smiled. “I heard that you work as a human rights attorney.”

  “I do. It’s a very rewarding job.”

  “I can imagine. Well, we have something in common already,” I grinned.

  “Really? What’s that?”

  “I’m a chef,” I said confidently, loving how the words rolled off my tongue. “And I believe in every human’s right to a delicious meal.”

  Bryant had the grace to laugh heartily at my corny joke, setting us both at ease as he glanced towards the coffee shop. “Should we go get a cup of java?” He asked.

  “Definitely,” I replied, walking next to him as the afternoon sun embraced us.

  Would Dottie eventually become my mother-in-law? It was much too soon to say, but I felt excited that the date was off to a wonderful start. And so was the rest of my future. What else would be in the mix? Everything toxic had drained away from my life. I was ready for a tasty medley of a blossoming career, a nicer apartment, and maybe a dash of new love too.

  ***

  *BONUS SECTION*

  Fancy-but-Fast Salad, Appetizer, Dinner & Dessert Recipes

  TURN THE PAGE AND

  PLAN A DELICIOUS DINNER PLUS DESSERT!

  Strawberry Almond Kale Salad

  1 package fresh kale leaves

  1 cup fresh strawberries, sliced

  ½ cup raw slivered almonds

  ½ cup plum tomatoes

  Your favorite salad dressing

  Toss all ingredients in a large mixing bowl. This salad tastes delicious with balsamic vinaigrette or a creamy buttermilk dressing. Makes a light and sweet meal!

  Belgian Waffles with Berry Medley

  (Fancy Breakfast for Dinner!)

  Box of buttermilk waffles

  1 carton fresh strawberries

  1 carton fresh blueberries

  Butter to spread

  Whipped cream or vanilla ic
e cream

  Strawberry sauce or maple syrup (optional)

  Toast the waffles until they’re golden brown. Then spread on some butter and pile the waffles high with fresh berries. Spray on some whipped cream or spoon a scoop of vanilla ice cream onto each waffle. If you still want an extra dollop of sweetness, then drench with strawberry sauce of maple syrup. These waffles can be served a special dessert or breakfast for dinner. Either way, they’re sure to put a berry bright smile on your face!

  Brown Sugar Meringue Drops

  4 egg whites (from organic, cage-free eggs)

  1/2 cup white sugar

  1/2 cup brown sugar

  Preheat oven to 325. Line 2 baking trays with baking paper and set aside. Using a mixer, beat the egg whites on a high speed until they form glossy peaks. Beat in the white sugar by slowly placing one third at a time in the mixer. Sprinkle in the brown sugar a little at a time until all is combined. Spoon bite-sized rounds onto the baking tray. Bake for 45 minutes. Let the meringues cool for at least one hour. Your guests will never know how easy this recipe was and how you only used 3 ingredients!

  Spinach & Gorgonzola Salad

  1 bag fresh organic spinach leaves

  1 container of Gorgonzola cheese crumbles

  1 cup grape tomatoes

  2 sliced cucumbers

  Olive oil & vinegar

  Sunflower seeds (optional)

  Toss all ingredients in a large mixing bowl. Sprinkle sunflower seeds on top if you want a nutty crunch added to your salad. Oil and vinegar can be substituted with French dressing.

  Fresh Mozzarella & Tomato Basil Salad

  6 ripe heirloom tomatoes, cut in slices

  30 fresh Mozzarella balls

  Fresh basil

  Extra virgin Italian olive oil

  Salt and pepper (optional)

  Arrange tomatoes, cheese, and basil on an attractive serving platter. Drizzle olive oil evenly over the arrangement. Add a dash of salt and pepper if desired. This refreshing salad is an excellent starter to any main dish.

  Fettuccine Alfredo with Shrimp & Broccoli

  1 package fresh cut Fettuccine

  1 pound shrimp, cleaned & peeled

  Butter to sauté shrimp

  Powdered basil

  ½ pound fresh broccoli

  8 oz alfredo cheese sauce (Contadina brand suggested)

  Grated Parmesan cheese (optional)

  Salt & pepper (optional)

  Mix softened butter with powdered basil. Melt basil butter into a frying pan. Sauté shrimp until fully cooked (pink color). Steam broccoli and chop. Bring 2 cups of water to a boil. Stir in fresh Fettuccine and simmer for 2 minutes. Pasta will be slightly chewy, or al dente as the Italians say. Drain pasta. Mix broccoli, pasta, and shrimp in a large saucepan. Pour in sauce and mix until combined. Top with optional ingredients and indulge in this rich, cheesy dish!

  Antipasto Appetizer

  1 jar roasted red peppers

  1 jar artichokes in oil

  Slab of Italian Parmesan cheese, sliced

  6 ripe heirloom tomatoes, cut in slices

  1 jar black olives

  1 jar green olives stuffed with cheese or pimentos

  Artfully arrange all antipasto ingredients on a large serving platter. Makes an elegant appetizer for a party. Serve alongside herbed rosemary crackers or crusty Italian bread. Buon appetito!

  Prawns with Spicy Chili Dip

  ½ pound fresh cooked prawns

  ½ cup mayonnaise

  2 tablespoons sweet or spicy chili sauce

  Zest of 1 lemon

  Zest of 1 lime

  Lemon and lime wedges

  To make the chili dip, mix half the mayo with the sweet chili sauce in a bowl. Chop the zest of the lemon and lime and mix with the remaining mayo. Arrange prawns on a platter, place dips next to prawns and garnish with lemon and lime wedges. Serve with a giant tossed salad for a healthy, protein-packed meal.

  Savory Eggplant Parmesan

  2 medium eggplants

  Plain bread crumbs

  3-4 eggs (organic, cage-free)

  Corn oil

  Fresh mozzarella cheese

  Peel eggplant and slice so that slices are circles of medium thickness. Heat corn oil.

  Dip slices into egg and then breadcrumbs. Place in frying pan, make sure the oil is hot. Flip eggplant quickly until golden brown. Place on paper towels to drain oil.

  Oil will need to be changed at least 3 times. Place fried slices in a square baking pan, layered. Place ample sauce and grated cheese between layers. Cover with aluminum wrap and bake at 340 degrees for 40 minutes. Remove from heat, turn off oven. Eggplant should be soft. Place generous slices and pieces of mozzarella on top of the eggplant and return to the oven to let cheese melt with residual heat.

  Serve and savor this healthy yet satisfying main dish!

  Spanish Style Eggs & Salsa

  (Again, breakfast for dinner is the best!)

  2 cups red salsa, warmed (hot or mild, your choice)

  Vegetable oil for frying

  10 corn tortillas

  8 brown eggs (organic, cage-free)

  1 cup shredded Monterey Jack cheese

  ¼ cup green onions

  2 tbsp fresh cilantro

  2 cans refried beans

  Fill a frying pan with oil and heat. Using tongs, fry each tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on plates. Pop in oven to keep warm. Cook 4 eggs, spooning oil over yolks to set. Spoon warm salsa onto each plate of tortillas. Using a spatula, transfer 2 eggs to each plate and top with more salsa. Keep warm in oven while frying and plating remaining eggs. Sprinkle eggs with cheese, green onions, and cilantro. Spoon beans alongside and top with Monterey Jack cheese. This is a very hearty dish: truly a breakfast of (Gypsy) champions!

  Dark Chocolate Pastries

  2 sheets frozen puff pastry, thawed, cut into squares

  1 egg beaten with 1 tablespoon water (for glaze)

  4 bars French or Swiss dark chocolate, cut into pieces

  Preheat oven to 400 degrees. Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet. Brush tops of pastry rolls with egg glaze. Sprinkle with sugar. Bake until pastries are golden brown for 15 minutes. Serve warm.

  Blueberry Cheesecake Cupcakes

  Vanilla wafers (about 18)

  2 (8 oz.) cream cheese

  3/4 c. sugar

  2 eggs, beat

  1 tsp. vanilla

  1 tbsp. lemon juice

  Blueberry pie filling

  Place 1 vanilla wafer in bottom of each foil cup cake liner. Beat cream cheese and sugar. Add eggs, vanilla and lemon juice; fill cups 2/3 full. Bake at 375 degrees for 15-20 minutes full. Bake at 375 degrees for 15-20 minutes. Cool. Put blueberry pie filling on top. So tasty!

  WHILE YOU’RE ENJOYING YOUR FANCY DINNER & DESSERT,

  TURN THE PAGE

  FOR SPECIAL PREVIEWS…

  Special Preview of Anisa Claire West’s

  THE FRENCH MAID MURDER

  Prologue

  Newport, Rhode Island

  The Milton Mansion

  “Follow me. The dead body is this way,” Roberta Milton the mansion matriarch instructed nonchalantly.

  Trailing the flawlessly coiffed redhead down an ornate marble floored hallway, I tried to brace myself for the grotesque sight awaiting me. Even though I had been with the police force for a decade, I invariably became unraveled when dealing with death. And this case would be my nerve-wracking début as co-lead investigator. Gulping in a deep breath, I wore a mask of indifference as the lady of the house led me into a spacious den. Distastefully, I glanced around at the hunting prize heads proudly hung on the walls. Emotionlessly, as though she were a docent giving a tour of an art museum, Roberta Milton pointed to a body cu
rled up on the floor next to a vacuum cleaner.

  “There she is. Poor Fifi,” Roberta mused, dotting invisible tears from her hazel eyes.

  Clad in a French maid uniform complete with a lacy white apron, black high heel shoes, and an upswept chignon, the victim appeared no older than 40 or so. I bowed my head sadly, willing myself to stay professional and not let my soft heart melt into a puddle at the victim’s feet. A summer breeze swayed in from the veranda, turning my attention to the magnificent ocean views outside the mansion. The Milton family was like a dynasty in Newport, famous for their wealth inherited from a successful wine making business. Their opulent oceanfront estate was located a short walking distance from the historical Breakers mansion where the Vanderbilts had resided during the Gilded Age. It seemed incongruous for such a tragedy to befall the Miltons’ perfect snow globe world.

  “Fifi LeChou was pronounced dead 10 minutes ago,” a burly paramedic announced gravely. “Right before you got here, Detective Langford. We couldn’t revive her.”

  I nodded curtly, visually inspecting the body and finding no signs of blood or trauma. “When did you find her?” I asked Lady Milton.

  “Right before I called the ambulance of course,” she replied with a hint of defensiveness.

  “Was she dead when you found her?” I continued.

  “Dead as a doornail,” Lady Milton sighed as I flinched at the crass metaphor.