Sweetness and Light (A Sweet Cove Mystery Book 5) (19 page)

Bethany and Todd had wanted a small private ceremony and invited only three close friends and Todd’s brother to attend.  Beth would tell her father sometime in the coming weeks and if he accepted her choice and wanted to host a large reception for them, they would not be opposed, but today was for them and an intimate gathering was the way they wanted to begin their lives together.

The guests feasted on a buffet of chili-lime chicken breast, pulled pork, red bliss potato salad, fresh corn and summer pea salad, and a mandarin orange, strawberry, and mesclun salad with raspberry vinaigrette. There was a bar set up with glass jars of iced tea, lemonade, and sparkling water, and with a variety of beers, wines, and champagne available.  A table next to the wedding cake held individual dessert glasses filled with mini scoops of lemon, lime, and mango sorbet.  Everyone enjoyed their meals sitting at round tables draped with white table cloths and decorated with vases of colorful flowers and flickering candles set in small white lanterns.

After the event was over, and Bethany and Todd had driven away, Ellie suggested that they all sit on the front porch with tea or coffee before any clean-up started.  Ellie carried a tray with cups and saucers out to the porch and everyone settled in the porch rockers while Angie went to the kitchen to put the water on and brew the coffee.

Waiting for the beverages, Angie started to rinse some plates in the sink.  She glanced out the window and saw Jenna and Tom standing under the pergola, talking.  Suddenly, Tom took Jenna’s hand and got down on one knee.

Angie gasped. Her hand flew up to her mouth.  Smiling, she spun around away from the window to give her sister and Tom their private moment.  Tears of happiness gathered in her eyes.  She brushed at them and carried the tea and coffee out to the front porch.

The sisters and their beaus, and Mr. Finch and Betty sat chatting and rocking when the Victorian’s front door opened and Jenna and Tom came out to the porch.  Tom stood straight and tall with a goofy grin on his face.  Jenna’s cheeks had a flush of pink and her lips turned up in a sweet smile.  Tom cleared his throat.  “We have something to say.”  All eyes turned to the couple.

“Jenna has agreed to marry me.”  He looked lovingly at the brunette gazing up at him.  “I am now the happiest man on Earth.”  He hugged her tightly.

Courtney whooped.

Euclid and Circe trilled with joy.

Everyone stood, shook hands, hugged, and offered congratulations to Jenna and Tom.

“A wedding and an engagement all in the same day.”  Ellie marveled at the happy events.

Jenna held out her hand to show her engagement ring.  The small lovely diamond set in a white gold band had been Tom’s grandmother’s ring.

“I love it.”  Jenna beamed.

“We’ve decided on a long engagement,” Tom said. “A house on Beach Street is coming on the market soon.”  He nodded to Betty.  “I’ve already talked with Betty about helping me with the purchase.”

“Which house?”  Courtney asked.

“Two houses down from this one.  The old abandoned Queen Anne place.  Set back from the road, overgrown with bushes and trees.”  Tom smiled at Jenna.  “I’m going to buy it and restore it for us.  Jenna has approved the idea.”  He looked at the people standing with them on the porch. “I can’t have Jenna too far from her sisters and friends.  And to be honest, I don’t want to be far from you either.  I don’t have any family, my parents are gone, no siblings.  I’ve come to think of all of you as my family.”  Tom had to clear his throat.

Angie could see a few tears in the corners of the big man’s eyes and her heart swelled.

Tom placed his burly hand softly against Jenna’s cheek, bent down, and kissed her under the golden light of the Victorian’s porch lamp, surrounded by everyone they loved.

Thank you for reading!

BOOKS BY J.A. WHITING can be found here:
http://www.amazon.com/author/jawhiting

To hear about new books and book sales, please sign up for my mailing list at:

http://www.jawhitingbooks.com/subscribe-to-my-mailing-list.html

Your email will never be sold, shared, or spammed.

COZY MYSTERIES:

Sweet Dreams Bake Shop
(Sweet Cove Cozy Mystery Book 1)

Murder So Sweet
(Sweet Cove Cozy Mystery Book 2)

Sweet Secrets
(Sweet Cove Cozy Mystery Book 3)

Sweet Deceit
(Sweet Cove Cozy Mystery Book 4)

Sweetness and Light
(Sweet Cove Cozy Mystery Book 5)

And more to come!

MYSTERIES:

The Killings
(Olivia Miller Mystery – Book 1)

Red Julie
(Olivia Miller Mystery - Book 2)

The Stone of Sadness
(Olivia Miller Mystery – Book 3)

Justice
(Olivia Miller Mystery - Book 4)
  Coming
soon

Summoning the Earth
(Olivia Miller Mystery - Book 5)
Coming soon
 

If you enjoyed the book, please consider leaving a review.

A few words are all that’s needed.

It would be very much appreciated.

About the Author

J.A. Whiting lives with her family in New England where she works full time in education.  Whiting loves reading and writing mystery and suspense stories.

Visit me at:

http://www.jawhitingbooks.com/

http://
www.facebook.com/jawhitingauthor

http://
www.amazon.com/author/jawhiting

SOME RECIPES FROM THE SWEET COVE SERIES

BLUEBERRY AND LEMON TART

Ingredients

PASTRY
:

* 1½ cups of all-purpose flour

* 1½ Tablespoons sugar

* a pinch of salt

* 1 stick unsalted butter (1/2 cup) – room temperature

* 1 egg

* 2 – 3 Tablespoons of cold water

* 1 egg white

* 1 teaspoon water

FILLING:

* 4 eggs

* 1¼ cup sugar

* 5-6 lemons (to make a cup of lemon juice)

* ¼ - ⅓ cup heavy cream

* pinch of salt

* zest of 1 lemon

* 1 pint of blueberries

Directions

FOR THE PASTRY:

* In a bowl, mix flour, sugar, and salt together

*Add butter; mix together well

*Add the egg and the cold water and mix until it makes a nicely formed dough

* Wrap the dough in plastic wrap and refrigerate for 30 minutes.

* Roll the dough on a lightly floured surface; make about a 12-inch circle

* Use the rolling pin to roll the dough onto it; Lay the dough into a 10-inch tart pan (with removable bottom)

* Press the dough into the edges of the pan and fold the extra dough over to strengthen the rim

* Cover the tart pan with
 
plastic wrap; Refrigerate for 30 minutes.

* Heat the oven to 350 degrees F

* Place the tart pan on a baking sheet; Prick the bottom of the dough with a fork

* Cover the shell with a piece of parchment paper

* Bake for 25 minutes

* Remove the parchment paper

* Beat an egg white with 1 teaspoon water; Brush it onto the bottom and the sides of the tart shell

FOR THE FILLING:

* Whisk the eggs, sugar, lemon juice, cream, and lemon zest together

* Rinse and dry the blueberries.  Ad
d them to the cooled tart shell

* Pour the filling over the blueberries

* Bake for 20 to 25 minutes in 350 degrees F

* When done, the filling should jiggle a bit

* Let cool; remove from the tart pan

Enjoy !

SHORT BREAD WEDGES

Makes 12 wedges

Ingredients

* ½ cup (1 stick) unsalted butter (room temperature)

* ½ cup confectioners’ sugar

* 1 cup all-purpose flour

* ¼ teaspoon kosher salt

* ¼ cup light brown sugar

Directions

* Heat oven to 325° F

* Using a mixer, beat the butter and sugar on medium-high until light and fluffy (2 to 3 minutes)

* Reduce mixer speed to low; gradually add the flour and salt, mix until incorporated

*Dip fingers in flour; Press the dough into an 8-inch round cake pan

*Use a knife to mark the top of the dough into 12 wedges; Prick all over the dough with a toothpick

*Sprinkle dough with the light brown sugar

*Bake until golden and firm – about 35 to 40 minutes

*When cool, turn the shortbread out of the pan

*Use a knife (serrated works best) to re-cut along the lines to create the wedges

TOFFEE AND DARK CHOCOLATE FUDGE

Ingredients

* 1 tablespoon unsalted butter

* A 14-ounce can sweetened condensed milk

* 1 bag of dark chocolate chips

* 1 teaspoon sea salt, and a little more to garnish

* ½ cup toffee bits, and a little more to garnish

Directions

*Line an 8x8" baking dish with waxed paper and butter the paper

*Place the butter and sweetened condensed milk in a medium saucepan

*Heat the butter and condensed milk over medium-low heat until blended together, stirring occasionally

*Remove from the heat and add the chocolate and a teaspoon of sea salt, stirring until smooth

*Add ½ cup toffee bits and stir until mixed

*Pour the mixture into the prepared pan; spread evenly with a spatula

*Press some toffee bits on top of the fudge, sprinkle sea salt on top (if desired)

*Chill 2 hours or until set

*Once the fudge has set, remove it from the pan and place on a cutting board

*Cut into small squares (use a sharp knife)

*Store in an airtight container in the refrigerator

Makes 36 small squares

YUMMY BANANA BREAD

Ingredients