Death Come Quickly (31 page)

The feds were involved in the art fraud part of the case, so the process would likely go on for some time. But Justine thought that the prosecutor would recommend probation in return for Irene's continuing role as a cooperating witness. A deal isn't done until the judge signs off on it, however, and there's never any guarantee. As I said, sometimes these things work the way they're supposed to. But sometimes there's a catch. Sometimes—

McQuaid lifted his beer again, in a different salute. “Well, then, here's to justice,” he said. “Long may it wave.”

Sitting next to him, Blackie hoisted his. “Or words to that effect.”

Sheila frowned. “Remember what Margaret Atwood said about justice?” she said.

“No, what?” Blackie asked.

“Who's Margaret Atwood?” McQuaid wanted to know.

“Famous Canadian author and activist,” Sheila replied. “She's quoted as saying, ‘Never pray for justice, because you might get some.'”

“True words,” McQuaid said approvingly. “Here's to not getting everything we deserve.” The three of them clinked their mugs and drank.

But not me. “Wait just a darn minute,” I said. “Speaking of justice, what about Christine Morris' murder? What's going to happen with that?”

Sheila lifted her shoulders and dropped them. “We have testimony that puts Soto at the scene the night of the murder, but that's the best we've got—so far, anyway. The original police work—”

“The original police work sucks,” Blackie said succinctly. “If that had been my case, Bowen would never have been charged.”

“That was Barry Rogers' fault,” McQuaid said, leaning toward Blackie. “Did I tell you why I fired that son of a buck? He—” The two of them put their heads together and began to talk.

Sheila and I exchanged glances. “Well, you can't win 'em all, Counselor,” she said.

“I learned that a long time ago,” I said. “And if we're still talking about justice, I read that Orson Welles said something once that makes a lot of sense to me.”

Bob Godwin came up to the table with two big plates and put them down in front of Sheila and me. “Ladies first,” he said. “But those are hot. Don't touch, or you'll burn your fingers. Gents, I'll be back with yours in a minute.” McQuaid and Blackie were so deep in conversation that they didn't hear him.

Sheila picked up her fork. “Orson Welles?” she asked with a frown.

“Yeah. Famous movie director.”

“And what did he say?”

I picked up my fork. “‘Nobody gets justice,' is how I remember it. ‘People only get good luck or bad luck.'”

Recipes

China's Purslane and Spinach Salad with Balsamic Vinaigrette

Malabar spinach (
Basella alba
) is a climbing vine that thrives in hot weather, long after spinach has bolted. It is high in vitamin A, vitamin C, iron, and calcium, and may be eaten raw or cooked. However, it is mucilaginous, so if you don't like that texture, use spinach instead. You can always plant it just to enjoy: it's an energetic vine with pretty red stems, white flowers, and red berries.

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cup chopped purslane, thick stems removed

2 cups fresh spinach or Malabar spinach, torn into bite-size pieces

2 cucumbers, peeled, quartered lengthwise, seeded, and chopped

6 cherry tomatoes, halved

2 green onions, both green and white parts, chopped

Combine all ingredients in a large bowl. Serve with Balsamic Vinaigrette. Serves four.

BALSAMIC VINAIGRETTE

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cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

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teaspoon Dijon mustard

1 teaspoon minced fresh herbs (e.g., parsley, chives, tarragon)

Salt and pepper to taste

Cass' Shrimp, Pasta, and Rose Petals

Use only unsprayed roses from a home garden (florist roses have likely been sprayed). Fragrant roses have the best flavor. Snip the bitter white heel from each petal.

1 package capellini (angel-hair) pasta (12–14 ounces)

1 tablespoon extra-virgin olive oil

2 cloves garlic, finely chopped

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red or orange bell pepper, diced

1 green onion top, chopped

16 ounces medium raw shrimp, peeled and deveined

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cup dry white wine

2 tablespoons unsalted butter

3 tablespoons grated Parmesan cheese

Salt to taste

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to
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cup red or orange rose petals, divided in half

Garnish (optional): tiny bouquet of rosemary, parsley, and a single pink rosebud

Cook pasta according to package directions. Drain, reserving
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cup of cooking liquid.

While the pasta cooks, heat oil in a large skillet over medium heat. Sauté garlic, red bell pepper, and green onion top just until soft and fragrant (a minute or so). Add shrimp and wine and lower heat. Simmer until the shrimp begins to turn pink, about 3–4 minutes. Stir in butter and Parmesan. If the sauce seems too thick, add some of the reserved pasta cooking liquid, a tablespoon at a time.

Toss pasta in the skillet with the shrimp and sauce. Add half of the rose petals and toss lightly. Distribute onto four plates and sprinkle the rest of the petals over each portion. Serves four. Garnish the plates, if desired.

Cass' Rose Petal Salad

Endive (
Cichorium endivia
) is a flavorful leaf vegetable in the daisy family, related to chicory. To prepare Belgian endive, slice off about one-eighth inch from the stem end. With a paring knife, cut out a cone shape about one-half inch deep from the same end, to remove the slightly bitter core. Separate into leaves. To prepare rose petals, see the recipe for Cass' Shrimp, Pasta, and Rose Petals, above.

Leaves of 2 small Belgian endives

Leaves of 1 small head of Boston lettuce, washed, patted dry, and torn into bite-size pieces

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cup slivered almonds

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–1 cup prepared rose petals

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cup extra-virgin olive oil

6 tablespoons raspberry vinegar

1 teaspoon finely minced rosemary

1⁄8 teaspoon ground cardamom

Salt to taste

Arrange the endive leaves on four salad plates, and add the torn lettuce. Top with almonds and rose petals.

In a small bowl, whisk the olive oil, vinegar, rosemary, and cardamom. Add salt to taste. Drizzle over salads and serve immediately.

Cass' Chilled Rose and Strawberry Soup

A perfectly delicious dessert soup with the delicate fragrance of roses. To prepare rose petals, see the recipe for Cass' Shrimp, Pasta, and Rose Petals, above.

2 pints fresh or frozen (slightly thawed) strawberries

1 cup prepared rose petals

1 teaspoon rose water

1 teaspoon vanilla extract

2 cups plain yogurt

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cup orange juice

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cup sugar

1⁄8 teaspoon ground cardamom

Whole fresh strawberries and sprigs of mint for garnish

In a blender, combine all ingredients. Chill. Pour into dessert cups or bowls, garnish with strawberries and mint.

Muhallabiyeh

Muhallabiyeh is a refreshing Middle Eastern dessert, delightfully creamy, slightly surprising. It is usually made with ground rice; you can substitute a cream of rice cereal, which is easily available.

4 cups milk

4 heaping tablespoons cream of rice cereal

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cup granulated sugar

1 teaspoon orange blossom water

1 teaspoon rose water

1⁄3 cup blanched slivered almonds

4–6 mint sprigs for garnish

Combine milk and cereal in a saucepan over high heat. Stirring constantly, bring to a boil. Reduce heat to low and add sugar. Continue stirring until the mixture thickens, about 7 minutes. Add orange blossom and rose water. Simmer, continuing to stir, for 2 more minutes. Remove from heat. Pour into four to six dessert cups. Cool and garnish with almonds and a sprig of mint. Chill.

Rose Petal Sandwiches

Pretty tea sandwiches. To prepare rose petals, see the recipe for Cass' Shrimp, Pasta, and Rose Petals, above.

4 ounces cream cheese

1 tablespoon rose water

1
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cups prepared rose petals, divided in half

Salt to taste

8 thinly cut slices of bread, crusts removed

In a small bowl, combine cream cheese, rose water, and half of the rose petals. Add salt to taste. Cover and chill overnight.

Bring cheese mixture to room temperature. Spread on 4 slices of bread and layer on remaining rose petals. Place second slice of bread on top of each and cut into quarters diagonally. Makes sixteen small sandwiches.

Rosemary and Thyme Bread Sticks

You can substitute your own favorite savory herb blend for the rosemary and thyme. Basil and chives are nice, or sage and savory. Experiment—and enjoy.

2
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teaspoons active dry yeast

3 tablespoons brown sugar

1 cup warm water

1 teaspoon salt

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cup vegetable oil

3 cups bread flour

2 tablespoons butter

1 tablespoon extra-virgin olive oil

3 tablespoons Parmesan cheese

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teaspoon salt

2 teaspoons garlic powder

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teaspoon onion powder

1 teaspoon finely chopped fresh rosemary (
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teaspoon, if you're using dry)

1 teaspoon finely chopped fresh thyme (
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teaspoon, if you're using dry)

To make the dough, stir yeast and brown sugar together in a large mixing bowl, then add warm water and allow to sit until foamy on top (about 5 minutes). Add the 1 teaspoonful of salt, the oil, and the flour, mixing vigorously. Knead until dough is smooth and elastic, about 5 minutes. On a floured surface, roll dough into a 10-by-15-inch rectangle.

Melt butter in the microwave or in a small pan over low heat. Stir in olive oil and brush evenly over dough. Mix Parmesan,
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teaspoon salt, garlic powder, onion powder, and herbs and distribute evenly over dough.

Spray a 9-by-13-inch baking dish with nonstick spray. With the long side toward you, fold the rectangle of dough in half lengthwise. Cut into 12 even strips, lengthwise. Remove one, stretch it gently, twist three times, and place in the baking dish. Repeat with remaining 11 strips. Cover with damp towel and let rise for 20–30 minutes. Preheat oven to 375 degrees F. Bake until golden brown, 10–15 minutes.

McQuaid's Secret Barbecue Sauce

2 cups ketchup

1 can beer or dark ale

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cup apple cider vinegar

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cup molasses

2 teaspoons cayenne (more, if you can get away with it)

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tablespoon freshly ground black pepper

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tablespoon onion powder

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tablespoon garlic powder

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tablespoon ground mustard

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 20 minutes.

China's Ginger Syrup

1
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cups sugar

1
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cups water

4 tablespoons peeled and chopped fresh ginger (about 2 ounces)

2 teaspoons finely grated lemon peel

Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to about 1
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cups, about 5 minutes. Store unused portion in refrigerator for up to two weeks.

China's Taco Casserole

4 or 5 crumbled taco shells or corn chips

1
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pounds ground beef

1 medium onion, finely chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 4-ounce can chopped green chilies

1 cup milk

2 eggs

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cup baking mix

1 cup shredded cheddar cheese

2 large tomatoes, chopped, divided in half

Shredded lettuce

Sour cream

Salsa

Preheat oven to 400 degrees F. Coat an 8-by-12-inch casserole dish with nonstick spray.

Spread crumbled taco shells in dish. Crumble beef and brown it with the onion in a large frying pan. Drain. Stir in the chili powder, cumin, and garlic powder. Evenly spread seasoned meat on top of the taco shells in dish and top with the green chilies.

Beat milk, eggs, and baking mix until smooth. Pour evenly over the meat. Bake for 25 minutes.

If serving immediately, top with cheese and half of the chopped tomatoes. Bake another 8–10 minutes, until firm in the center.

If freezing, cool and wrap (without tomatoes and cheese). To serve, thaw and reheat in 400-degree oven for about 15 minutes. Add cheese and half of the chopped tomatoes and bake 8–10 minutes.

To serve, garnish with remaining chopped tomatoes, lettuce, sour cream, and salsa. Serves six to eight.