Read Online Devlin's Light by Mariah Stewart - Free Book Online Page A
Authors: Mariah Stewart
Ads: Link
group.”
“Well, I’ve no doubt if there’s anything to be found, the two of you will find it,” August said. “Must run. I have two little girls here who are waiting to make peach ice cream.”
“Bye,” Indy said, knowing that August had already moved on.
“You coming into the kitchen to eat, or are you going to eat here?” Roxanne asked from the doorway.
“I’ll come in.” India stood up on legs that badly needed stretching, taking in the mess of papers and files that were her professional life. One wall held her degrees: a bachelor of arts from Middlebury College, her law degree from Dickinson. Between the two hung a framed piece of embroidery, a gift from Aunt August when Indy had passed the bar exam. Summum ius summa inuria. The more law, the less justice.
India rubbed her back with one very tired hand and massaged her neck with the other as she followed Roxanne to the kitchen down the hall.
Nick Enright’s big hands came suddenly to mind, and India could not help but speculate on what a great massage one might expect from a pair of hands like that. She brushed the image away abruptly and slid into a seat at the small table in the makeshift kitchen where her dinner awaited. Surrounded by FBI posters—Have you seen this man?— she sat down to her first real meal in forty-eight hours. Not, she silently lamented, perfect baked bluefish, caught by a winsome man with honey-colored eyes and a killer smile and his darling six-year-old assistant, prepared with love by Aunt August, and shared with friends and family in the warm, inviting Devlin kitchen, but half-cold Chinese from the corner takeout. She sighed and for the first time in a very long time questioned her sanity.
Aunt August’s Baked Stuffed Bluefish
1 whole bluefish, split and cleaned (head removed unless it doesn’t bother you. I personally don’t like the idea of the fish watching me while I stuff it.)
Stuffing:
4 cups bread cubes
1 large onion, chopped
1 clove garlic, minced
4-5 mushrooms, sliced
1 apple, chopped
1 stalk celery, chopped
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Sauté onion, celery and garlic in butter in large skillet or Dutch oven until onion is translucent. Add mushrooms and apples and cook until the mushrooms just begin to brown and the apples begin to soften. Add seasonings, parsley, lemon juice and lemon peel, sauté for 1-2 minutes. Toss with bread cubes. If bread cubes appear too dry, add a tablespoon or two of boiling water to moisten.
After cleaning the fish and removing all bones, place the fish on a sheet of aluminum foil 2½ times the size of the fish. Place a generous amount of stuffing in the pocket. Wrap the foil around the fish and bake for 35-40 minutes, or until done. The fish is done when it flakes easily with a fork.
Chapter 5
I need to find some time to rake. India made a mental note as she kicked through the yellow and green leaves that had begun their descent from the scrawny maple standing in the small front yard and trudged to her car, half dragging the overloaded briefcase, which as always, was too full to close.
Fall had always been a favorite season. India paused on the sidewalk, momentarily lost in the memory of Ry raking leaves in the side yard at the Devlin homestead, piling lofty piebald layers of yellow, brown, red and orange into a heap for a small and eager Indy to jump into. Sitting on the front porch steps eating slices of warm, cinnamon-y apple pie from Aunt August’s oven, talking about the new school year and watching the ever-hopeful Darla sneaking moonstruck peeks at the always-oblivious Ry. Seeking solitary refuge out on the dunes on an October evening, sipping from a steaming mug of cider poured from her father’s old chipped thermos and trying to sort out all the twists and turns that had bent and shaped her young life
“Well, I’ve no doubt if there’s anything to be found, the two of you will find it,” August said. “Must run. I have two little girls here who are waiting to make peach ice cream.”
“Bye,” Indy said, knowing that August had already moved on.
“You coming into the kitchen to eat, or are you going to eat here?” Roxanne asked from the doorway.
“I’ll come in.” India stood up on legs that badly needed stretching, taking in the mess of papers and files that were her professional life. One wall held her degrees: a bachelor of arts from Middlebury College, her law degree from Dickinson. Between the two hung a framed piece of embroidery, a gift from Aunt August when Indy had passed the bar exam. Summum ius summa inuria. The more law, the less justice.
India rubbed her back with one very tired hand and massaged her neck with the other as she followed Roxanne to the kitchen down the hall.
Nick Enright’s big hands came suddenly to mind, and India could not help but speculate on what a great massage one might expect from a pair of hands like that. She brushed the image away abruptly and slid into a seat at the small table in the makeshift kitchen where her dinner awaited. Surrounded by FBI posters—Have you seen this man?— she sat down to her first real meal in forty-eight hours. Not, she silently lamented, perfect baked bluefish, caught by a winsome man with honey-colored eyes and a killer smile and his darling six-year-old assistant, prepared with love by Aunt August, and shared with friends and family in the warm, inviting Devlin kitchen, but half-cold Chinese from the corner takeout. She sighed and for the first time in a very long time questioned her sanity.
Aunt August’s Baked Stuffed Bluefish
1 whole bluefish, split and cleaned (head removed unless it doesn’t bother you. I personally don’t like the idea of the fish watching me while I stuff it.)
Stuffing:
4 cups bread cubes
1 large onion, chopped
1 clove garlic, minced
4-5 mushrooms, sliced
1 apple, chopped
1 stalk celery, chopped
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Sauté onion, celery and garlic in butter in large skillet or Dutch oven until onion is translucent. Add mushrooms and apples and cook until the mushrooms just begin to brown and the apples begin to soften. Add seasonings, parsley, lemon juice and lemon peel, sauté for 1-2 minutes. Toss with bread cubes. If bread cubes appear too dry, add a tablespoon or two of boiling water to moisten.
After cleaning the fish and removing all bones, place the fish on a sheet of aluminum foil 2½ times the size of the fish. Place a generous amount of stuffing in the pocket. Wrap the foil around the fish and bake for 35-40 minutes, or until done. The fish is done when it flakes easily with a fork.
Chapter 5
I need to find some time to rake. India made a mental note as she kicked through the yellow and green leaves that had begun their descent from the scrawny maple standing in the small front yard and trudged to her car, half dragging the overloaded briefcase, which as always, was too full to close.
Fall had always been a favorite season. India paused on the sidewalk, momentarily lost in the memory of Ry raking leaves in the side yard at the Devlin homestead, piling lofty piebald layers of yellow, brown, red and orange into a heap for a small and eager Indy to jump into. Sitting on the front porch steps eating slices of warm, cinnamon-y apple pie from Aunt August’s oven, talking about the new school year and watching the ever-hopeful Darla sneaking moonstruck peeks at the always-oblivious Ry. Seeking solitary refuge out on the dunes on an October evening, sipping from a steaming mug of cider poured from her father’s old chipped thermos and trying to sort out all the twists and turns that had bent and shaped her young life
Similar Books
