Death of a Christmas Caterer by Lee Hollis Read Free Book Online Page A

out the doors, pushing an empty wheelchair, and screaming at the top of her lungs, “Make way for mother and child!” as she pushed past poor Nurse Tilly and knocked her flat on her butt. I was still lying on my back in the sled, thinking to myself what could possibly happen next, when a flash went off in my eyes. It was a local reporter with the Island Times hanging around the emergency room on a stormy night, hoping for a story. I guess it was meant to be that I would wind up working for the paper since we always seemed to be in it.
    After hoisting me to my feet and setting me down in the wheelchair, I was rushed inside, thinking, Please don’t let this be a false alarm after a fiasco like this!
    Well, it wasn’t. Gemma Mona Liddy Powell was born at 9:53 P.M. , three weeks early, with her beaming dad and proud godmothers by her side—and these women, to this day, still fight over who will raise her when I’m dead, which I hope isn’t any time soon! A week later, as you can probably guess, the Powell family graced the front page of the local newspaper with the headline LOCAL COUPLE GET EARLY CHRISTMAS PRESENT!
    Before we get to those pecan pancakes, I find it’s always helpful for the chef to clear her mind with a cocktail first. A neighbor of mine gave me this drink recipe when I was pregnant with my daughter. It was very frustrating having to wait until I gave birth before I could try it; but when I did, it became an instant favorite. And since the odds of me getting pregnant now are about as high as me winning the Maine Mega Millions, there’s no harm in warming up tonight with a lemon whiskey sour on a cold winter evening.
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    Lemon Whiskey Sour
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    Ingredients
    1½ ounces whiskey
    1 ounce freshly squeezed lemon juice
    Â½ ounce simple syrup
    Maraschino cherry for garnish (optional)
    Place all your ingredients in a cocktail shaker filled with ice. Shake and pour into a cocktail glass and garnish with a cherry.
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    Pecan Pancakes with Caramel-Apple Topping
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    Ingredients
    1 cup all-purpose flour
cup finely chopped pecans, toasted
1 teaspoon granulate sugar
1 teaspoon brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon baking soda
Pinch of salt
1 cup nonfat buttermilk
2 tablespoons vegetable oil
1 large egg
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    Stir together the first 8 ingredients. Whisk together your buttermilk, oil, and egg in a bowl. Add to the flour mixture; stir until just moistened.
    Pour about ¼ of a cup batter for each pancake onto a hot, lightly greased griddle. Cook 2 to 3 minutes or until the tops have bubbles and the edges are crispy. Turn and cook other side. Top with the caramel-apple topping.
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    Caramel-Apple Topping Ingredients
    2 (12 oz) packages frozen spiced apples, thawed
    Â½ cup packed brown sugar
    2 tablespoons butter
    1 teaspoon vanilla
    Â¼ teaspoon salt
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    In a saucepan, bring all of your ingredients to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 2 to 3 minutes or until thoroughly heated.

Chapter 7
    â€œSal, you can’t be serious!” Hayley said, staring at the hundred-dollar bill he had just slapped down on her desk.
    â€œIt’s been a rough year, Hayley,” Sal said, shrugging. “I have to cut corners where I can, and one way to do that is to scale back on the Christmas party. I’m sure people will be just fine with some spiked fruit punch and a few cans of Planters Mixed Nuts. It’s really about being together to celebrate the holidays, right?”
    â€œBut you put me in charge. I already hired a caterer. I was expecting five times this amount.”
    â€œThen I’m afraid you’re way over budget. Just call this chef guy and tell him this is the amount he has to work with,” Sal said, not quite understanding the severity of the situation.
    â€œBut I’m sure he’s already at the market buying