Wandering Heart (9781101561362) (34 page)

Rob hugged her tight and spun her around, pressing his face into the crook between her head and shoulder. She felt his body shaking. He was crying, she realized. Tears of joy and gratitude. Their prayers had finally been answered.

“Thank God,” he said quietly. “Thank you, God … so much. I don’t know what else to say.”

“Me either,” she agreed. He set her down and they stared into each other’s eyes. “I don’t know what to say or feel or do. I’m just so happy. By this time next year, we’ll have a baby. Right here. We don’t have to leave this place.”

Rob brushed the tears from his eyes. “We’re so lucky, honey. We have it all now, don’t we?”

Audrey nodded, too happy to even speak.

They walked toward the house in the late-afternoon light, side by side, their arms around each other. Audrey’s heart felt ready to burst with joy. She wondered whom she should call first to share the news. What she really wanted, she realized, was to just sit with it awhile and savor the blessing, just her and Rob.

Still, as they strolled along, she couldn’t help but think that if Millie were here right now, she would be doing her happy dance, prancing along beside them. Not knowing why the humans were so ecstatic but thrilled to share the joy.

Oh, Millie. If only we still had you here. I was hoping you would walk with me and the baby someday. I never got to thank you for bringing me comfort and so much love, in my darkest days.

As soon as Liza heard Audrey’s voice on the phone, she knew something was up. She didn’t even have to ask how the doctor’s appointment had gone yesterday. Audrey told her right away. “Guess what? I’m pregnant!”

Liza was so shocked, she dropped an egg on the floor. It fell and broke with a soft plop. She glanced at it then jumped up and down with happiness for her friend, careful not to make an even bigger mess.

“That is the very best news, Audrey! I’m so happy for you.” Her friends wouldn’t have to leave the island now. That made it even better. Liza would have missed them so much.

Audrey told her all the details of the doctor’s visit and finding out she was pregnant and then described how Rob had taken the news.

“He’s getting used to the idea a little more today. But he’s kind of in a daze. I just saw him walk into a wall and not even notice.”

Liza wasn’t sure if she was kidding or not, but laughed anyway.

“So, what’s going on with you? I bet you can’t top that one,” Audrey challenged her.

“Well, actually, I do have a story for you,” Liza began. “Charlotte Miller came back to visit. She was really looking for Colin Doyle,” she added. “But he was out at sea, on a fishing trip. And when we tried to get in touch with him …”

She quickly told Audrey the story about Colin’s near drowning and dramatic rescue and how the two had finally worked out their relationship.

“He’s coming out of the hospital tomorrow, and Charlotte is going to drive him back here and stay with him a few days, at his
cottage. Now I really need to have a party! There’s so much to celebrate. I want you and Rob to come over tomorrow night. We’ll have a big clambake on the beach.”

“Great idea! I’ll bring some salad and stuff … and some cheese, of course.” Audrey went on for a few more minutes, listing her contributions.

Liza nearly laughed out loud. “All right. Bring what you like, but you’re not allowed to do any work. You have to take it easy now. We just want to see you. And celebrate.”

“I’m trying to get the concept, but it’s going to take a while,” Audrey admitted. “See you soon. This is going to be fun.”

“Yes it is. I can’t wait.”

Liza quickly made plans with Daniel and Claire. The clambake was an inspiration. The inn had been so busy, she hadn’t relaxed in weeks, or entertained her friends. Summer didn’t officially end until September twenty-first, Liza reminded herself. This was the best weather of the season, still warm during the day but not super hot, with crystal-clear skies and pleasantly cool nights. And they all had so much to celebrate. So much to be thankful for.

On Sunday afternoon, Audrey called. “Can I bring a guest? We have a surprise visitor and I hate to leave her alone.” Audrey was whispering, and Liza imagined the person she was talking about was in earshot.

“Of course you can bring a friend. We have enough food for an army, as usual.”

D
USK
turned the sky a pale lavender. Liza was out on the porch, packing the cooler and totes of food and paper plates to bring down to the beach, when she spotted Audrey walking through the meadow
toward the fence between their property. She was coming over a little early and without Rob. But that was just fine. They would have some time to talk privately.

Liza wondered what had happened to Audrey’s friend. Then she suddenly noticed that Audrey was not alone.

A big dog ran circles around her, barking playfully at the goats then returning to Audrey’s side.

Not just any dog either. It was Millie.

Was this Audrey’s mystery guest? The friend who had dropped over unexpectedly? Liza could hardy believe her eyes, and ran down the porch steps to meet them.

“Audrey, where did Millie come from? Did she walk all the way back to the farm from town?”

“Not exactly. But she did come back to us.” Before Audrey could say more, the dog recognized Liza and ran over to give her a trademark greeting, putting her paws on Liza’s shoulders and slathering her face with licks.

“Down, Millie! Liza loves you, don’t worry.” Audrey pulled the dog down and smiled. “She’s still the same. We have to work more on training. She can’t be this rowdy around the baby.”

“Around the baby … Does that mean you have her back permanently?”

“Yes, she’s come back to us—two miracles in one week. I can’t even believe it myself. Mr. Broussard called last night. He told us that he’s been planning to move into an assisted living community, and they suddenly had an opening so he had to move quickly. Since he broke his hip, it’s been too hard for him to live alone. He couldn’t take Millie and thought of us right away. Of course, we wanted her back. He was relieved; he didn’t know what to do with her otherwise.
We promised to bring her to visit him once a week. He likes that idea very much. And so will Millie, I think.”

“Oh, Audrey, that is the greatest news.” Liza leaned over and gave her friend a hug. “Not as great as you being pregnant,” Liza quickly added. “But it’s right up there.”

“Yes, it’s right up there,” Audrey agreed.

Liza took the big basket Audrey was carrying, full of vegetables, cheese, and other tasty contributions for their celebration.

“This is a wonderful way to end the summer. What a great idea,” Audrey said. “Good food, good friends, and so much to be grateful for.”

Liza could not agree more. “We certainly had our challenges this summer,” she said, thinking of Audrey and Rob, in such despair and now happily expecting. And of Charlotte and Colin—how this special place had brought them together, and their impossible, against-all-odds romance somehow worked out. How right now, they were planning a beautiful future together.

“Some things are just meant to be,” Liza said finally.

Or maybe, the way heaven wants them to be? Surely, someone above had heard all of their prayers this long rainy summer.

Now the season had come to give thanks … and count their blessings.

Here is one of Claire North’s favorite recipes, often prepared at the Inn at Angel Island in August, during blueberry season. Wild blueberries are plentiful on the island. Provided there’s time enough to go berry picking, Claire and Liza rarely buy them at a store. When berries are scarce, Claire uses cranberries, raisins, or even dried cherries instead. Whatever you choose, these flaky, fragrant scones, served warm from the oven with butter, jam, or whipped cream, are an irresistible addition to any breakfast, brunch, or afternoon tea.

Claire North’s Blueberry Scones

(
MAKES APPROXIMATELY
16)

4 cups all-purpose flour

2 tablespoons baking powder

3 tablespoons sugar

¼ teaspoon nutmeg

¾ pound butter, cold

4 eggs

1 cup heavy cream

1 teaspoon vanilla

1 cup fresh blueberries, rinsed and thoroughly air-dried (or use dried fruit, as noted above)

one egg yolk mixed with 2 tablespoons water (optional)*

1. Preheat oven to 400 degrees and prepare a baking sheet by covering with parchment paper.
   
2. Combine flour, baking powder, sugar, and nutmeg with an electric mixer.
   
3. Dice butter into small pieces (1/2 inch by 1/2 inch) and blend at lowest speed, using paddle attachment and scraping beaters from time to time. Mix until butter is in pea-size bits, not entirely blended.
   
4. Beat 4 eggs in a separate bowl. Beat in heavy cream and vanilla until just mixed.
   
5. Add egg and cream mixture to the flour mixture. Blend until just mixed. Do not over blend or scones will come out heavy and dense.
   
6. Sprinkle a little flour, about a tablespoon, over blueberries to coat. Add to mixing bowl and quickly blend in. Mixture will have formed dough.
   
7. Place dough on a clean, flat, cool surface that is lightly dusted with flour, such as a board, pastry rolling sheet, or marble pastry slab. Lightly dust a rolling pin with flour and roll out dough to rectangle shape, about 3/4-inch thick and the size of average cookie sheet. Using a sharp, thin knife or a cutting wheel, cut the dough into 8 equal squares. Then cut each square diagonally, into a triangle shape. Place triangles on cookie sheet covered with parchment paper.
   
8. *For a shiny scone, brush the top of each with a wash mix of one egg yolk combined with 2 tablespoons of water.
   
9. Sprinkle tops lightly with sugar.
   
10. Bake for 20 to 25 minutes. Scones should be crisp on the outside and flaky and moist within, but cooked through.