Dragonwell Dead, page 25
part #8 of A Tea Shop Mystery Series
“But Bobby Wayne got to him first,” said Theodosia. “Killed him and then burned down the Featherbed House.”
“He must have thought Mark Congdon had serious evidence on him,” said Sheriff Billings. He sighed, fingered the brim of his Smokey Bear hat. “If there’s any upside to this at all, it’s that your friend is in the clear and she’ll soon have a pile of insurance money to help her rebuild.”
“Still,” said Drayton, “a very sad state of affairs.” He stared at Theodosia with sorrowful eyes.
“Drayton,” said Theodosia suddenly. She pulled herself upright, put a hand to her head. “I forgot all about Orchid Lights. Did your monkey-face orchid win a blue ribbon?”
Drayton crossed his arms, tucked in his chin, and shook his head solemnly.
“Oh, I’m sorry . . .” began Theodosia.
Then Drayton’s hand dipped inside his jacket pocket and he withdrew a bright purple ribbon that fluttered from a giant purple rosette.
“Drayton!” squealed Theodosia.
A grin split his lined face as he handed the ribbon to Theodosia. “A purple ribbon,” he told her. “Judge’s Special Award of Merit.”
“I knew it,” said Theodosia, grinning at him.
“It was the moss goobers, as you so aptly named them,” said Drayton. “And that marvelous bell jar Charlie came up with. The judges said they were bowled over by the creativity of the display.”
“There’s that thinking outside the box thing,” quipped Haley. “Or is it thinking inside the jar?”
“I’m so happy for you,” Theodosia told Drayton.
“We better get you to an emergency room,” broke in Parker, looking more than a little concerned. “Get your poor head X-rayed, CAT scanned, and stitched if need be.”
“I really am feeling a lot better,” said Theodosia. And she was. Surrounded by dear friends, her ordeal over, she felt warm, secure, and much loved.
“Parker is quite correct,” said Drayton. “It’s off to the hospital for you.”
There was the familiar clatter and rattle of china, and then everyone turned as Miss Maybelle set an elaborate tea tray down on the low table in front of them.
“Leaving already?” she asked. “And I just made tea.”
“Tea.” Theodosia sighed. Just the idea of sipping fresh-brewed tea went a long way to soothe her jangled nerves.
Drayton glanced about nervously. “Is there time?”
Placing one of Miss Maybelle’s needlepoint pillows behind her head, Theodosia leaned back against the couch and said, “There’s always time for tea.”
FAVORITE RECIPES FROM
The Indigo Tea Shop
Sweet Potato Scones
1 cup all-purpose flour
½ tsp salt
2 tsp baking powder
1 tsp sugar
1 cup mashed cooked sweet potatoes
3 Tbsp melted butter
1–2 Tbsp milk
SIFT flour, salt, and baking powder into a medium bowl, stir in sugar. In a separate bowl, mix sweet potatoes and 2 Tbsp. butter, then add in dry ingredients. Mix to form a soft dough, adding milk as necessary. Place on floured surface and roll out or pat with hands to form a round that’s about ½-inch thick. Using a 2-inch cookie cutter, cut out scones, then place on greased cookie sheet. Brush tops with remaining 1 Tbsp. of melted butter. Bake at 375 degrees for 20 to 25 minutes or until light brown. Serve warm with butter and honey.
Lavender Egg Salad
8 hard-boiled eggs, peeled
2 Tbsp minced green onion
1½ Tbsp. Dijon mustard
⅓ cup mayonnaise
¼ tsp salt
2 cups iceberg lettuce, finely shredded
8 slices chewy bread
CHOP eggs. Stir in onion, mustard, mayonnaise, and salt. Chill mixture. To prepare sandwiches, butter bread, then spread egg salad on 4 slices of the bread. Gently pile on shredded lettuce, then top with remaining bread slices. Using a sharp knife, carefully trim crusts and cut into quarters or finger sandwiches. Keep covered with plastic wrap until ready to serve. Note: this egg salad can also be served in croissants.
Hot ’n’ Cheesy Crab Casserole
1 lb crab meat
1½ cups white sauce
2 eggs, separated and beaten
¼ cup green pepper, chopped and lightly sautéed
¼ cup onion, chopped and lightly sautéed
½ tsp Tabasco sauce
¼ cup shredded Cheddar or Jack cheese
Salt and pepper to taste
ADD beaten egg yolks to white sauce and stir. Mix in crab meat, green pepper, onion, Tabasco sauce, and dash of salt and pepper. Gently fold in beaten egg whites, pour into baking dish, and top with shredded cheese. Bake for 20 minutes in 375-degree oven until golden brown. Yields 4 servings.
Strawberry Slush Tea
2 cups brewed black tea, chilled
1½ cups frozen strawberries
1 (6-ounce) can frozen lemonade concentrate
¼ cup powdered sugar
1 cup ice cubes
PLACE brewed tea, frozen strawberries, lemonade concentrate, powdered sugar, and ice cubes in a blender. Mix until smooth and slushy. Pour into champagne flutes and serve.
Profiteroles
1 cup milk
½ cup butter
1 cup all-purpose flour
4 large eggs
IN heavy saucepan, bring milk and butter to a boil. While boiling, add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on a greased cookie sheet, two inches apart. Bake for 20 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking 10 to 15 minutes, until puffs are well risen and dry. When cool, gently pull off the top and add your favorite filling. Curried chicken salad is great for luncheons, chocolate ice cream is perfect for dessert!
Mini Pecan Muffins
2/3cup melted butter
2 large eggs
1 cup brown sugar
½ cup all-purpose flour
1 cup chopped pecans
MIX butter and eggs together well. In separate bowl, mix brown sugar, flour, and pecans. Add the dry mix to the butter and egg mix and beat well. Grease and flour mini muffin tins, then pour batter into tins until about two-thirds full. Bake at 350 degrees for 20 to 25 minutes.
Lemon Jumble Cookies
6 Tbsp butter
½ cup sugar
Grated rind and juice from lemon
1 egg, beaten
3 cups self-rising flour
1–2 Tbsp milk
CREAM butter, then add sugar and grated lemon rind. Mix well and stir in strained lemon juice and beaten egg. Sift the flour and stir in lightly, adding milk as needed to keep dough stiff. Turn dough onto floured board and divide into small pieces. Roll each piece out gently with your hands and form into an S shape. Transfer to greased baking sheet and bake at 350 degrees for 15 to 20 minutes.
Bacon and Red Pepper Quiche
8 slices bacon
½ cup chopped onion
½ cup chopped red pepper
6 eggs
1 cup half-and-half
½ cup sour cream
Salt and pepper to taste
SAUTÉ bacon, onion, and red pepper. In separate bowl, beat eggs with half-and-half, sour cream, and salt and pepper. Pour half of this mixture into a greased 9-inch pie plate. Drain the bacon/onion/red pepper mixture and spread on top. Pour remaining egg mixture over top. Bake at 350 degrees for 35 minutes.
Haley’s No-Cook Peanut Butter Truffles
¼ cup powdered sugar
½ cup sweetened condensed milk
1 cup creamy peanut butter
6 oz mini semisweet chocolate morsels
⅓ cup chopped walnuts or pecans
COMBINE powdered sugar, condensed milk, and peanut butter in mixing bowl. Stir until well blended. Stir in mini chocolate chips, then chill until firm. Gently shape into small balls and roll in chopped walnuts or pecans. Chill until firm. Serves one. (Just kidding!)
Key Lime Scones
2½ cups all-purpose flour
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1 stick butter
1 cup milk
1 large egg
Finely grated zest from 3 or 4 key limes
WHISK together flour, sugar, baking powder, and salt. Cut in the butter with a fork until crumbly. In a separate bowl combine milk, egg, and key lime zest. Add to the flour mixture and stir with fork until dough is blended yet sticky. Place dough on generously floured board and divide into two balls. Gently flatten each ball until it is about five inches in diameter, then cut into wedges. Place wedges on ungreased cookie sheet, then brush lightly with milk and sprinkle with sugar. Bake at 425 degrees for about 20 minutes.
The Last Straw Cheese Straws
½ cup butter
1 8-oz package shredded cheese
1 cup all-purpose flour
¼ tsp salt
⅛ tsp cayenne pepper
COMBINE cheese and butter in mixing bowl. Blend in flour, salt, and cayenne pepper. Form the mixture into 3 or 4 balls, then roll out each ball until dough is thin. Cut into strips and place on greased baking sheet. Bake at 425 degrees for about ten minutes or until golden brown. (Note: These are a perfect companion to soups and chowders!)
Black Orchid Cocktail
1 part blue curaçao liqueur
1 part dark rum
1 dash grenadine syrup
POUR into cocktail shaker over ice, shake well, strain, and serve.
Drayton’s Spine-Tingling Ice Angels
BREW a pot of jasmine or rose hips tea and chill in refrigerator. Fill martini or parfait glasses with a scoop of raspberry or lemon gelato, then pour the chilled tea over it.
TEA TIME TIPS
from Laura Childs
Victorian Tea
Lay out your best china as well as a few choice antique pieces atop a lace tablecloth. Serve Earl Grey or an elegant Darjeeling, maraschino cherry scones with Devonshire cream, shortbread, and roast beef and white cheddar tea sandwiches. Floral nosegays at each place setting and a candelabra in the center of the table add elegance. Invite your guests to wear ruffles, Victorian hats, gloves, and cameos. An invitation using Victorian paper dolls or a fancy, scrolled cardboard frame from a scrapbook store would be perfection.
Blue-and-White Tea
In the eighteenth century, Chinese sailing ships and British clipper ships transported literally thousands of tons of Chinese blue-and-white ceramics to Europe and the Americas. The influence of these beautiful dishes remains with us today and these blue-and-white plates, teapots, and tea ware look stunning set against crisp white tablecloths. When your table looks this good, you don’t need to get tricky. Serve cucumber and mint butter tea sandwiches, smoked salmon with cream cheese, raisin and apple scones, and Yunnan or Lapsang souchong tea.
Cottage Tea
Choose a cozy spot in the garden or sunroom and create a relaxed cottage atmosphere. Spread a quilt on the table, fill an old watering can with flowers, and use your vintage ceramic pitchers and mugs. Serve scones in wicker baskets, turn a clay pot upside down and top it with a plate of chicken chutney tea sandwiches. Serve a malty Assam and perhaps a vanilla-flavored tea. Old jars, tins, and one-of-a-kind teacups complete the picture.
Tea Blending Party
Buy a selection of loose teas, then visit your local herb store for dried chamomile, lavender, lemon verbena, rose petals, hibiscus, and cinnamon. Purchase small cotton muslin bags or tea sacks of unbleached mesh paper and allow your guests to concoct their own blends of tea. When it comes to serving food, simplify things by using three-tiered trays. And remember, cakes, shortbreads, and sweets go on top, scones in the middle, and savories (appetizers and small tea sandwiches) belong on the bottom tier.
Spa Tea
Fresh flowers, aromatherapy candles, and relaxation music set the mood. Drape fluffy towels over your chairs and place plump pillows underfoot. Then invite your friends in for a spa tea. Serve Egyptian chamomile and lemon herbal teas, fruit juices, bottled water, fruit kabobs, and shrimp salad tea sandwiches. Favors might include small loofahs, soaps, lip balms, and mini bottles of lotion. If you can hire a professional or coax a friend or relative to give shoulder or hand massages, so much the better.
Bird Lover’s Tea
Ancient Chinese scholars used to carry their birds with them to the local teahouse in extravagantly woven bamboo cages. While they wrote poetry and sipped delicate teas, their birds would merrily chirp away. You, too, can have a Bird Lover’s Tea. If you sit outside, place your table near a bird bath or feeder. For an inside tea, decorate your table with small birds and woven nests from a craft store, tiny bird houses, or ceramic birds. Use table napkins or dishes with bird motifs and serve your tea (a nice oolong or plum tea, perhaps?) in a traditional clay YiXing teapot. To celebrate the joys of tea and friendship, try your hand at writing a poem similar to this Sung dynasty poem by Tu Hsiao-Shan:
One winter night
A friend dropped in.
We drank not wine but tea.
The kettle hissed,
The charcoal glowed,
A bright moon shone outside.
The moon itself
Was nothing special—
But, ah, the plum-tree blossom!
DON’T MISS THE NEXT
TEA SHOP MYSTERY
The Silver Needle Murder
As the Charleston Film Festival gets under way, celebs and socialites are dying to know which local director will be awarded the prestigious Golden Palmetto. But an unscripted murder leads to a sudden plot twist in judging.
ALSO FROM LAURA CHILDS,
THE NEXT SCRAPBOOKING MYSTERY
Death Swatch
When a Mardi Gras party turns deadly, Carmela Bertrand, owner of Memory Mine scrapbooking shop, is pulled into a bizarre investigation that takes her into the dark recesses of a Vampyr Club, hurricane-ravaged buildings, and a haunted bayou where the pirate Jean Lafitte’s treasure may be buried.
Find out more about the author, her Tea Shop Mysteries, and her Scrapbooking Mysteries at www.laurachilds.com.
Laura Childs, Dragonwell Dead
