A Season for Killing Blondes (27 page)

I took a deep breath and asked the question that had been haunting me since I saw Sofia getting out of Roberto’s car. “When did they decide to frame me?”

Carlo squeezed my hand. “Sofia stressed the fact that she went along with the framing but would provide you with an alibi if you needed one.”

“She didn’t provide me with an alibi for Melly Grace’s death,” I said.

“You didn’t give her a chance,” Carlo said. “You spent the whole day gallivanting around the countryside, and you spoke to me first that night.”

I recalled Sofia’s comment about damage control. She had a lie ready for the occasion. After spending a lifetime telling white lies to our parents and covering up unpleasant situations, she could easily pass a lie detector test.

Carlo leaned over and put his hands on top of mine. “And another thing. There aren’t any leaks in my office. Sofia made up all that nonsense about the policemen’s wives over at Curves. She fed you—”

The tears flowed freely. While I had condoned many of Sofia’s lies, I never thought I would be on the receiving end of all that deception.

“She would have come through for you,” Grace said.

“Sofia was emphatic on that point,” Carlo said. “She would never have let you take the blame for any of those murders.”

Grace added, “She said your name over and over again and begged for forgiveness.”

At any point during the past month, I could have forgiven Sofia. But now, I’m not so sure. Four women had died, and she could have prevented three of those deaths. I whispered, “I don’t know if I’m ready to do that.”

“Right now you have one decision to make and that’s what you plan to have for lunch.” Grace waved a waitress over to our table.

“I haven’t eaten since breakfast,” Carlo said. “I’m ready for some food.”

Grace glanced at her watch. “I have to run. I want to get back to Toronto before it gets too dark.”

“Stay and have something to eat before you go,” I said.

“Thanks, but I had a late brunch.” Grace gave us pitying looks. “The two of you need to have a real date. I can’t believe you had your first date in the back of that van.” She put on her denim jacket and left saying in a loud, clear voice, “Melly Grace would have had a real date long before this.”

Desserts from the kitchen of Franca Albo Guidoccio:

Pineapple Cheesecake

Ingredients:

2 ½ cups graham cracker crumbs

8 ounces cream cheese

385 ml sweet condensed milk

19 ounces crushed pineapple

3 ounces pineapple or lemon Jell-O

8 ounces hot water

1/3 pound butter

Procedure:

Refrigerate condensed milk overnight.

Mix graham cracker crumbs with butter.

Press the mixture into the bottom of a 9” x 13” rectangular pan.

Bake for ten minutes at 325
o
F.

Cool the crust.

Boil water and dissolve Jell-O. Set aside.

Combine cream cheese, crushed pineapple and Jell-O at medium speed.

Use clean mixer spoons to beat condensed milk at medium speed.

Combine all ingredients in a large bowl.

Pour the mixture into the rectangular pan.

Sprinkle non-butter graham cracker crumbs on top.

Refrigerate for 24 hours.

Servings: 12-15

Blueberry Cheesecake

Ingredients:

½ cup brown sugar

2 ½ cups graham cracker crumbs

¾ cup butter

8 ounces cream cheese (at room temperature)

32 ounces sweetened whipped cream

1 cup sugar

1 tablespoon vanilla

3 tablespoons lemon juice

3 ½ cups frozen blueberries

Procedure:

Combine brown sugar, graham cracker crumbs, and butter.

Press into the bottom of a 9” x 13” rectangular pan.

Bake for ten minutes at 325
o
F.

Cool the crust.

Cream together the cream cheese, sugar, vanilla and lemon juice.

Add whipped cream and fold in blueberries using a wooden spoon.

Pour mixture into the pan.

Refrigerate for 24 hours.

Servings: 15

Blueberry Muffins

Ingredients:

½ cup vegetable oil

2 cups sugar

4 eggs

4 cups flour

2 cups milk

4 teaspoons baking powder

2 cups blueberries

Grated peel and juice of one orange

Procedure:

Preheat oven to 350
o
F.

Grease muffin tins with butter or margarine.

Mix oil, sugar, eggs, orange peel and juice with the electric mixer.

Gradually add milk, flour and baking powder.

Add blueberries.

Stir using a wooden spoon, not the mixer

Drop mixture into tins.

Bake for 25 to 30 minutes.

Yield: 24 muffins

Banana Muffins

Ingredients:

3 large ripe bananas

¾ cup white sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ½ cup all-purpose flour

1/3 cup melted butter

Procedure:

Preheat oven to 375
o
F.

Grease muffin tins with butter or margarine.

Mash bananas.

Add sugar and slightly beaten egg.

Add melted butter.

Continue mixing and gradually add dry ingredients.

Drop mixture into tins.

Bake for 20 minutes.

Yield: 12 muffins

Sponge Cake

Ingredients:

6 eggs

1 ¾ cups sugar

1/3 cup warm milk

2 cups flour

2 teaspoons baking powder

1 teaspoon vanilla

Procedure:

Place oven wires near the bottom of the oven.

Preheat oven to 350
o
F.

Grease a tube pan.

Beat eggs.

Add sugar and continue beating.

Heat the milk and add to the mixture.

Gradually add flour and beat at high speed.

Continue beating and add baking powder and vanilla.

Pour mixture into the tube pan.

In the oven, place a pot of water beside the pan (for steam).

Bake for 50 minutes.

Servings: 15

Zucchini Cake

Ingredients:

3 cups grated zucchini

¾ cup oil

½ cup chopped walnuts

½ cup chopped raisins

1 grated orange

5 eggs

2 cups sugar

3 ½ cups flour

3 teaspoons vanilla

2 teaspoons baking powder

1 teaspoon baking soda

Sprinkle of cinnamon

Procedure:

Preheat oven to 375
o
F.

Grease a 9” x 13” rectangular pan and a loaf pan.

Sift flour and all dry ingredients.

In a separate bowl, combine all other ingredients using an electric mixer.

Add sifted ingredients and continue to mix well.

Pour mixture into pans.

Bake for 45 minutes.

Servings: 25-30

Ice Cream Roll

Ingredients:

5 eggs

6 ounces sugar

Neapolitan ice cream (rectangular box)

6 ounces flour

2 teaspoons baking powder

Sprinkling of icing sugar

Procedure:

Preheat oven to 325
o
F.

Cover the 13” x 9” baking pan with waxed paper and grease with shortening.

Beat eggs and sugar using electric mixer.

Continue mixing and gradually add flour and baking powder.

Pour the mixture into the pan and spread evenly.

Bake for 15 minutes.

Sprinkle icing sugar on a clean tea towel.

Quickly slice the ice cream from the rectangular box.

Remove the cake from the pan and turn it over.

Insert ice cream slices into the cake as you turn it.

Wrap with aluminum foil.

Place in the freezer and chill for at least 24 hours.

Servings: 12-15

Tiramisù

Ingredients:

1 package lady fingers

250 ml heavy whipping cream

250 grams cream cheese

2 cups of cold, sweetened espresso coffee

½ cup amaretto

1 semi-sweet chocolate piece, grated

Procedure:

Beat cream cheese using the electric mixer.

In a separate bowl, whip the heavy cream.

Combine the coffee and amaretto in another bowl.

Combine the cream cheese and whipped cream mixtures.

Cut the lady fingers in half, lengthwise.

Place one layer at the bottom of a 9” x 13” rectangular pan.

Sprinkle enough of the coffee/amaretto mixture to cover the lady fingers.

Spread the cheese/whipped cream mixture.

Continue layering.

The top layer must be the cheese mixture.

Cover with grated chocolate.

Refrigerate for 24 hours.

Servings: 15

A word from the author…

In high school, I dabbled in poetry but decided to wait until I had more life experiences before writing a novel. The original plan was to get a general arts degree and take a few years off to travel and write. Instead, I gave in to my practical Italian side and obtained degrees in mathematics and education.

While I experienced many satisfying moments during my teaching career, I never found the time and energy to write. In 2008, I took advantage of early retirement. Slowly, a writing practice emerged and my articles and book reviews started appearing in newspapers, magazines, and online.

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