11 Hanging by a Hair (33 page)

“I have some advice for you. I should have mentioned it sooner. It’s valid for everyone.” Dalton’s gaze swept the company and then settled on her.

“What’s that?” She stared into his smoky gray eyes, feeling a swell of affection.

“Hereafter, vary your routine. Angela got to you because you followed the same route with the dogs every day at the same time. Be more unpredictable.”

She nodded, appreciating his wisdom and his concern. Dragging her gaze from him, Marla glanced at each person around the table. Her heart burst with joy.

Being together with her loved ones was all that mattered. Life was short, and no matter what might come around the corner, people should live each moment to the fullest. Being fearful of the future, like the apocalypse followers, took away from the present. The here and now was what counted.

She lifted her wine glass in a toast. “L’chaim.”
To life.

“And to our next adventure,” Dalton said, clinking her glass.

“What adventure? I just want to get back to normal.”

“And you will. That’s why I planned a few months ahead. I hope you can clear your schedule.”

She stared at him. “For what?”

He winked. “Our honeymoon. It’s about time we took one, don’t you think?”

16 oz. cooked spaghetti, vermicelli, or angel hair pasta

9 oz. package Perdue Original Roasted Chicken Breast Short Cuts

16 oz. package frozen peas and carrots

2 cans Healthy Request cream of chicken soup

1 small jar pimento, drained

1 cup grated cheddar cheese, divided

Combine all ingredients in a greased 9 × 12 baking dish, reserving some grated cheddar to sprinkle on top. Bake at 350 degrees until browned and bubbly, about 20 minutes. Serves 6–8.

3 to 4 pound flat cut brisket
2 Tbsp. olive oil
1 large yellow onion, sliced
1 can cream of mushroom soup
1/2 cup water
3/4 cup brown sugar
1/4 cup vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard
1/4 cup Marsala wine

In a Dutch oven on top of the stove, brown meat in 2 Tbsp. oil on both sides. Add sliced onions. Blend together other ingredients in a bowl and pour over meat. Cover and simmer for 2 1/2 to 3 hours or until meat is very tender. Add water to moisten pot as needed during the cooking process. Allow to cool for a few minutes, then thinly slice meat across the grain.

2 cups large grained couscous

Low-sodium chicken broth

8 oz. fresh gourmet mushroom blend, coarsely chopped

2 Tbsp. olive oil

2 garlic cloves, chopped

1 tsp. fresh thyme

2 tsp. Worcestershire sauce

Preheat oven to 400 degrees. Mix together mushrooms, garlic, olive oil and thyme, and spread in aluminum foil–lined baking pan sprayed with cooking spray. Bake for 20 minutes. Meanwhile, cook couscous in chicken broth according to package directions. When done, stir in mushroom mixture and Worcestershire sauce and serve hot.

1 large can salmon or 2 small cans, drained and flaked

Egg Beaters

Garlic powder

Plain bread crumbs

Cooking oil

Add salmon to large bowl. Pour in enough Egg Beaters to moisten. Add a sprinkle of garlic powder and a toss of plain bread crumbs. Mix thoroughly. Form into patties. Fry in cooking oil in large skillet until browned on both sides.

3 1/2 lb. flat cut beef brisket

2 Tbsp. olive oil

2 medium onions, sliced

1 cup beef broth

1/4 cup Marsala wine

3 Tbsp. balsamic vinegar

3 Tbsp. honey

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. cinnamon

1 cup pitted dried plums (prunes)

2 lb. sweet potatoes, peeled

1 cup dried apricots

Preheat oven to 350 degrees. Trim fat off brisket. Heat oil in heavy Dutch oven and add meat, browning on both sides. Remove brisket. Add onions and sauté until wilted, about 5 minutes. Meanwhile, mix beef broth, Marsala wine, vinegar, honey, ginger, cloves, and cinnamon in a bowl.

Put brisket on top of onions in pot. Pour broth mixture over meat. Cover and bake for 2 hours. Then add sweet potatoes, cut into chunks. Scatter on dried fruit. Cover and bake for 1 more hour or until meat is tender.

Transfer meat to cutting board, and spoon out fruit with slotted spoon. Cut meat thinly across the grain. Serve with fruit and pan juices.

For more recipes, please visit Nancy’s website:
http://nancyjcohen.com
.

Nancy J. Cohen
is an award-winning author who writes romance and mysteries. Her humorous Bad Hair Day series features hairdresser Marla Vail, who solves crimes with wit and style under the sultry Florida sun. Several of these titles have made the Independent Mystery Booksellers Association best-seller list. Nancy’s imaginative romances have also proven popular with fans. Her books in this genre have won the HOLT Medallion and Best Romantic SciFi/Fantasy at The Romance Reviews. Active in the writing community and a featured speaker at libraries and conferences, Nancy is listed in
Contemporary Authors, Poets & Writers
, and
Who’s Who in U.S.Writers, Editors, & Poets.
When she’s not busy writing, Nancy enjoys reading, fine dining, cruising, and outlet shopping. She likes hearing from readers. Please contact her at
[email protected]
or
http://nancyjcohen.com
.

• Title Page
  
• Copyright Page
  
• Acknowledgments
  
• Cast of Characters
  
• Chapter One
  
• Chapter Two
  
• Chapter Three
  
• Chapter Four
  
• Chapter Five
  
• Chapter Six
  
• Chapter Seven
  
• Chapter Eight
  
• Chapter Nine
  
• Chapter Ten
  
• Chapter Eleven
  
• Chapter Twelve
  
• Chapter Thirteen
  
• Chapter Fourteen
  
• Chapter Fifteen
  
• Chapter Sixteen
  
• Chapter Seventeen
  
• Chapter Eighteen
  
• Chapter Nineteen
  
• Chapter Twenty
  
• Chapter Twenty-One
  
• Marla’s Recipes
  
• About the Author