Lewis & Ondarko - Best Friends 03 - Now and Zen (23 page)

“Right,” he said, stretching. “It’s just that I always prided myself in the numbers. Can you believe it? How many trips back and forth? How many people? Crap! Excuse me, how much money we took in!” He turned to look at Pat, and she dropped her hands. “But now, because of this one weekend, I won’t ever look at being captain in the same way again.” Looking off to the horizon, he continued softly speaking. “These are real souls I’m here to protect and care for as they travel these waters. They always were, but now I know it to my core. It’s changed everything for me. He was silent then, having said more words than she had ever heard him string together before. He was a man of few words. Between friends, words are seldom needed.

A single gull soared back and forth on the lake’s wind currents under the fluffy clouds of another azure Lake Superior sky.

“Glad you could make it, Berni,” Deb said softly, looking up from the deck of the Hotel Chequamegon, remembering her first born who had already crossed over. “Wish I could fly with you today.” Hearing footsteps, she looked across the deck to see a familiar form walking towards her.

Pat sat down in the chair next to the table with a satisfied sigh.

“Hi, kiddo. Did you order yet? Sorry I’m late. Even though it’s been a month since the retreat, I’m still answering emails.

“Don’t worry, be happy,” Deb said. “Nope, I didn’t order, I just had coffee.” Pat reached down and patted Strider, scratching him in the places only a true friend could know about. Strider had been dancing by his owner’s chair but now settled in on Deb’s feet with a blissful expression.

“Glad to see you too, old man.” Pat couldn’t help smiling back at the only smiling dog she had ever known.

“I think everything is finally done,” Pat continued, turning back to Deb. “Last thank-you sent, last vendor paid, and we have ended up with a whopping one hundred twenty-six dollars and fifty-one cents.”

“Great. So, we actually paid our expenses?”

“Not exactly. But we got a great deal on the cabin, and Lotta says our next breakfast is on her.”

“So, you’ve talked to Lotta?”

“Yes, and I’m glad I did. She’s doing okay. Turns out everyone on the island knew her secret, and they were protecting her.”

“Oh, that’s good, and the woman?”

“I talked to Gary just this morning. They’re closing the case. The official verdict is just a miscount on the ferry. Mike is upset, of course, that they counted wrong, but he was relieved that his record as captain is untainted.” After they ordered, they sat in companionable silence.

“So what do you think?” Pat asked.

“Think? Think about what?” Deb answered, her mind lost in the water and the sun.

“So what do you think we’re going to do for our winter solstice retreat?”

Deb laughed.

“Give me a break, or at least another cup of coffee before we even think about doing it.” Leaning down she took Strider’s muzzle in her hand.

“What do you think, dog? Should we get on this merry-go-round again?” Strider woofed.

Pat’s phone rang.

“It’s Bev,” she said to Deb, recognizing the number.

Pat held up the phone so they could both hear.

“I’m calling to thank you again for the wonderful weekend up there and to say goodbye before I leave,” Bev said.

“Where are you going this time?” Pat asked. “Off on another adventure?”

“I’m off to Taos, New Mexico. I met a wonderful woman at the retreat from there, and I decided since I had so much positive feedback from my readings, I would try my sleight of hand in the big time. Wish me luck!”

“Luck. Just try not to give anyone a reading like mine, okay?”

“Right. Have you heard from Linda? I just can’t get over the change in her. I saw she and her husband in church Sunday, and it’s as if they were on a second honeymoon. But it’s more than that. She seems so relaxed. She whispered to me during the announcements that she’s giving up sitting on all those church boards. I’m telling you, neither of us can wait until next year’s retreat.”

Pat laughed at the thought.

“Well, I’ve got to go wash clothes so I can pack,” Bev said. “And Pat? Thanks again. See you, Deb!”

“It was our pleasure,” Pat replied, as she hung up.

Hooray!
Pat thought. She sent up a silent cheer to the universe.

“Look, I have another message on my phone,” Pat said, pushing the button that leads to her voicemail. “It’s my mother.”

Beep. “Millie and I had so much fun, we’ve decided to take you up on your generous offer to go on a bridge cruise. I know, I know… she hasn’t ever played bridge before, but we’ll be fine. Maybe we’ll meet some men. Wouldn’t that be something? Call me.” Beep.

It started out
as a lark. Their daughters were the ones who had suggested a bridge cruise - a well-needed getaway, some time in the sun. It’s the kind of thing older women do for a little safe fun: playing cards, and to be perfectly honest, finding a man or two who can still stay awake long enough to take a turn around the dance floor at night. “A Disney cruise for the elderly,” Jessie had said. They had laughed.

But this was no ordinary cruise, because a bridge cruise usually means cards and fun, not a body taking a header off the captain’s bridge in the middle of the night. Add to the mix that “the body” is the most eligible man on the boat. What starts out as a fun way to spend a week meeting new people, turns into a frightening nightmare, as Deb and Pat’s mothers try to solve the murder before someone else gets pushed.

Mitch loves to cook. It’s a love gift he gives to his wife like some ‘ men give pearls. His mole sauce is really great, but don’t be afraid to experiment with your own. Just don’t forget to add his secret ingredient: love.

INGREDIENTS

4 1/2 cups chicken broth

3 tablespoons olive oil

1 cup finely chopped onions

3 tablespoons chopped garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 1/2 tablespoons chili powder

3 tablespoons all-purpose flour

2 ounces dark chocolate, chopped

2 1/2-3 lb. chicken (fryer) brown and set aside

DIRECTIONS

Heat oil in a large saucepan over medium low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally - about 10 minutes. Mix in chili powder and flour; stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to medium high. >Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat. Whisk in chocolate; season with salt and pepper, if desired. Add chicken to sauce and cover and simmer 30 minutes on low heat. Serve over cooked noodles or rice.

Venison, (that’s deer, for city folks) is a wonderful meat, but it can be quite gamey. Excuse the pun. It’s a good idea to make sure you take off the tallow (fat), especially if you put it in a stew or as with this recipe, with tomatoes. As a child, I grew up eating wild game and birds through the winter, and my mother, Jessie, became an expert at cooking it. I can still remember the scent of this stew as I came in the door from school.

INGREDIENTS

1 1/2 lb. venison cut into strips. (You can use the chops if you have them.)

2 cloves fresh garlic crushed.

4 tablespoons butter (Venison is very lean.)

2 large mild onions, sliced

2 green peppers, cut in strips

3 fresh tomatoes chunked (but canned works well too)

1/4 cup of water

1 cup of beef broth

2 tablespoons cornstarch (my mother sometimes just used a can of mushroom soup - saves the gravy making)

2 tablespoons soy sauce

3 cups of cooked wild rice and 3/4 cup of white rice uncooked

DIRECTIONS

Brown garlic, onions and green pepper in butter till soft and then add meat, browning it. Add tomatoes and broth. Cover and simmer on low heat at least 30 minutes. Blend water, corn-starch and soy sauce. Stir into pan until thickened. Some people like to serve it over the rice, but I like to put the rice in the last 5 minutes so that it soaks up the flavor. Remember to cook the wild rice well; otherwise you’ll have venison and hard rocks for supper. Soy sauce adds the needed saltiness, but flavor with salt and pepper to your taste.

This lovely recipe is accredited to Sally Cole in the 1984 edition of the
Madeline Island Historical Cookbook.
I don’t know if they are in print or not anymore. I got my copy from an elderly friend. Its fun to think this was indeed served out on the island, maybe even at St. John’s Church.

INGREDIENTS

2 cans cream of chicken soup

1/2 cup white wine

4 tablespoons minced onions

2 cups shredded Swiss cheese

1 teaspoon prepared brown mustard

12 eggs

1/2 whole milk

12 thick French bread slices, buttered and halved

DIRECTIONS

Combine soup, milk, wine, onion and mustard. Cook, stirring until smooth and heated through. Stir in cheese until melted. Pour 1 cup of sauce into each of two 10 x 16 baking dishes. Break six eggs into sauce in each dish. Carefully spoon remaining sauce around eggs. Stand French bread around edges of casseroles with crusts up. Bake at 350 for 20 minutes or until set. Serves 12.

Okay, so men can drink it, too, if there is some left over. Just think of this as what women drink when they want to get together and let their hair down.

INGREDIENTS

3 1/2 cup water

6 small cans frozen lemonade

1 cup sugar

1/2 quart vodka

2 tea bags, or 2 teaspoons instant tea

6 small cans frozen orange juice

DIRECTIONS

Stir water and sugar until dissolved, boiling a short time. (Not too much!) Put tea bags into the sugar water. Let stand until cool. Add orange juice, lemonade and vodka. Freeze overnight or longer. Stir every once in a while, if you think of it. Recipe freezes to a slush. To serve, pull out pretty glasses (I warned you it was for the girls), and put 1-2 tablespoons in glass, then fill with a sour mix.

Cheers, but be careful. After two glasses, secrets start to be shared whether you want them to be, or not!

There is no real drink called this, but this is Deb and Pat’s designated drink of choice for solstice, especially if it’s a chilly night and you are around the fire.

There’s nothing like a pot of coffee brewed on an open flame, and then into the steaming cup an addition of cream (the fat free is almost as good as the real), and a shot of almond liqueur. One is almost enough while sitting around the fire with the smoke and friends.

For kids or for those wishing to avoid the alcohol, if you use one of those yummy creamers with almond flavor it works just as well. After all, witches get high just from the gathering at solstice.

Madeline Island is the largest of the Apostle Islands, located north of the Wisconsin Peninsula, although it is not included within the Apostle Islands National Lakeshore. It is the only island in the Apostle Island chain open to commercial development.

An Anishinaabe legend says that Great Spirit Gitche Manitou told the people to travel west to the place where the “food grows upon the water,” which led them to the wild rice that grew in the marshes in nearby Chequa-megon Bay.

The town of La Pointe is located on the southwestern tip of the island, with Grant’s Point being the southeastern most point. Aside from its proximity to the federally managed National Lakeshore, Madeline Island also contains the Wisconsin Department of Natural Resources’ Big Bay State Park, a 2,350-acre (9.5 square km) park on the south-central shore of the island. It is sometimes called Eagles’ Nest for the bald eagles that make their nests in the tall pine trees on the cliffs. It encloses a large lagoon and a unique bog/dune ecosystem.