Iced to Death (24 page)
“I know it is,” Mertz said as he put the car in gear. He stopped suddenly. “Is Pia coming? Does she need a ride?”
Gigi shook her head. “She drove over earlier to check on the placement of her mural. I told her we would meet her there.”
“Okay.” Mertz shifted into reverse and backed down the driveway.
Bon Appétit was packed when they got there. Earlier Gigi had delivered several boxes of light hors d’oeuvres for Evelyn to serve—bread sticks wrapped with prosciutto, bruschetta topped with tomato compote, leaves of endive tipped with goat cheese, and plenty of other delicacies. Evelyn had arranged them beautifully on tables she had rented for the occasion.
Gigi did a quick check to make sure everything was in order. Branston Foods had sent over the company chef, a supply of frozen Gigi’s Gourmet De-Lite dinners and a microwave. He was busy heating up a selection of the dinners and setting them out in bite-size portions.
Sienna came up to Gigi with one of the samples in her hand. “These are delicious! I know what I’m making Oliver on nights when I don’t want to cook.”
Evelyn bustled over as soon as she saw Gigi. She had a jeweled headband holding back her customary bob and was wearing a bright turquoise cashmere cardigan over her black dress.
“Everything has turned out so wonderfully.” She enveloped Gigi in a big hug. Gigi could smell the faint notes of Chanel No. 5 contrasting with the scent of Ivory soap. “Even if I no longer have to worry about the competition, the renovation is going to completely revitalize Bon Appétit.” Evelyn clucked her tongue. “I had no idea how complacent I’d become until now.” She gestured around the shop. “The new décor is just what was needed and your sister’s mural!” She clapped her hands together. “It’s a masterpiece and is absolutely the finishing touch.”
Gigi glanced past Evelyn to where Mertz was standing surrounded by several women. She felt a sudden sharp jolt of jealousy, but then Mertz looked up and smiled at her, and the feeling dissipated just as quickly as it had arrived.
Pia stood in front of her mural, her short hair becomingly tousled and her leggings and long, hand-knit sweater making her look every inch the artist she was. Three or four people stood with her, gesturing toward the large painting that now dominated one wall of Bon Appétit.
Several more people came up to Gigi exclaiming over her frozen dinners, and soon, Evelyn’s new freezer case was completely emptied. Victor Branston and his wife breezed in at the last minute, coats unbuttoned and faces red from the cold.
Branston pumped Gigi’s hand vigorously. “What a success,” he exclaimed as he smoothed his silver mustache with one hand and held Gigi’s with the other. “Georgia,” he called to his wife, who was hovering over the hors d’oeuvres table, filling her plate. “We must get going.” He turned to Gigi. “I apologize, but we have another commitment for the evening. It must seem terribly rude to you, but I’m afraid it can’t be helped.” He leaned closer to Gigi and whispered in her ear, “Invitation from the chairman of the board.”
Gigi assured him that she understood completely, and he rushed toward the door, pulling the protesting Georgia along in his wake.
Noise swirled around Gigi’s head. The room was warm and suddenly felt oppressive. She eased her way through the crowd toward the front door. She caught Mertz’s eye as she went past, and he quickly excused himself from the middle-aged blonde in the designer outfit who was bending his ear and followed Gigi outside to the sidewalk.
The moon was full and the inky black sky was clear and sprinkled with twinkling stars. Gigi wrapped her arms around herself as the brisk air washed over her.
“Cold?” Mertz took Gigi in his arms and steered her into the shadows under the bright canopy with
Bon Appétit
written on it in script.
Gigi relished the cool air on her face and the warmth coming from the secure circle of Mertz’s arms. She felt him digging in his pocket and backed away slightly.
He pulled a black velvet box from his jacket and handed it to Gigi.
She stared at it quizzically. “But,” she protested, “you’ve already given me a beautiful Valentine’s Day present.”
Mertz ducked his head. “Open it,” he encouraged her. “This is something else.”
Gigi lifted the lid on the box. Nestled inside, on a white satin cushion, was a sapphire ring surrounded by diamonds. Gigi didn’t know what to say.
Mertz dropped to one knee and took Gigi’s hands in his. “Will you marry me?”
His voice cracked slightly, and Gigi’s heart went out to him.
“Yes. Oh, yes.”
Mertz sprang to his feet. He plucked the ring from the box, and Gigi held out her hand. “I hope you like it. It belonged to my grandmother.” He made a face. “I’m afraid a policeman’s salary—”
“It’s perfect.” Gigi cut him off. “Just perfect.”
She would have said more, but Mertz’s lips enveloped hers and they stood like that until the cold sent them scurrying back to the warmth inside.
Recipes
Gazpacho
Gazpacho is a lovely, light soup to serve in the summer, although it’s delicious any time of year. I like to think of it as “liquid vitamins” because of all the nutrient-rich veggies in it. You can leave out the olive oil garnish to further reduce the calories, but the oil does add a note of “silkiness” to the soup.
1 small red onion
1 small green pepper, seeded
2 cucumbers, peeled and seeded
1 or 2 large cloves garlic, peeled (depending on your taste)
2 large tomatoes
2 cups tomato juice or V8 juice
Salt and pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Cut all the vegetables into small chunks and place in a food processor. Process until desired consistency. Pour into a large bowl and add the tomato juice or V8, salt and pepper, balsamic vinegar and olive oil. Stir well and refrigerate until completely chilled. Taste for seasoning and add more salt if necessary.
Approximately 8 servings, 70 calories each
Curried Chicken Thighs
This slightly exotic dish is a whole meal in one pan.
1 tablespoon olive oil
1 onion, diced
1 garlic clove, minced or pressed
4 skinless chicken thighs
1
/
2
cup chicken broth
1
/
2
small cauliflower, microwaved two minutes
4 small red potatoes, in large dice, microwaved two minutes
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon garam masala
1
1
/
2
14.5-ounce cans diced tomatoes
Preheat the oven to 350 degrees.
Heat the olive oil in sauté pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is wilted. Add the chicken thighs and cook 3 to 4 minutes, until slightly browned. Add the chicken broth and scrape up any browned bits from the pan. Add the remainder of the ingredients and cook in a 350-degree oven approximately 45 minutes, until temperature of the chicken thighs reaches 165 degrees on a meat thermometer.
4 servings, 350 calories each
Lighter Chicken Tetrazzini
4 tablespoons butter
1
/
2
pound mushrooms, sliced
1 tablespoon dry sherry
4 tablespoons flour
1
1
/
2
cups chicken broth
1
/
2
cup 1% milk
Salt and pepper to taste
2 cups cooked chicken breast, diced
1 cup frozen peas
1
/
2
pound linguine, cooked al dente
1
/
4
cup grated Parmesan cheese
Preheat the oven to 350 degrees.
Heat 1 tablespoon of butter in a skillet over medium heat. Add the mushrooms and sauté 2 to 3 minutes, until mushrooms are cooked. Add the sherry and cook over high heat until evaporated.
In a saucepan, melt 3 tablespoons of butter, add the flour and cook, stirring, for 1 minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, stirring occasionally, for approximately 4 minutes or until the sauce has thickened. Remove from heat and stir in the milk and salt and pepper to taste.
In a large bowl, mix the white sauce, mushrooms, chicken and peas. Combine thoroughly. Spray a casserole dish with nonstick spray. Layer half of the pasta, half of the mushroom/chicken mixture and repeat. Top with the grated Parmesan and bake for 45 minutes or until bubbling slightly.
6 servings, 360 calories each
