Murdered by Success Read online

“The last time I was here, I didn’t know how I would get through everything,” Charlotte said. “Some days I just wanted to die, given what happened to Connor. But now? She’s given me a new lease of life. And I’m so proud of her father. I have so many stories to tell her about him. About how he overcame the worst odds to find his success and find a family.”

  Liz nodded. “He really was a champion in the face of adversity.”

  Charlotte smiled at her.

  Liz turned to Julita. “What are you doing now?” Liz asked.

  “You won’t believe it, but I’m working for Joe Treadwell,” Julita said. “We worked out all his investments, so he got his money back, and there’s still more than enough left over for Charlotte and Connie.”

  Charlotte chucked Connie under the chin and laughed. “My little trust fund baby.”

  “Joe’s going to be retiring very soon,” Julita added. “He told me he and his wife are going to buy a beach house, walk the dogs every day, play tennis, and luxuriate in a hot tub. I’m helping him tie everything up and transfer operations over to one of his sons and his assistant.

  “It’s going to be a long transition, though, since he has to train them. It will probably take about three years. I’ll stay on working for him until it’s completed. He’s paying me so well I just might be able to retire after that.”

  Liz grinned. “I’m so happy for you.”

  “Whatever happened to that young boy, Ash?” Charlotte asked.

  “We helped get him a job,” Roger said. “He was doing the gardening at the lodge here for a while, and then he was able to get a job with a landscaping company. He’s got a girlfriend, and they come over and visit sometimes.”

  “That’s great,” Charlotte said. “I know Mason Pantazis went to prison for the murder of Connor. Although I’ve been trying to keep away from the news and focus on Connor’s life rather than his death, I do know that much. Even though he’s the one who pulled the trigger, I feel sorry for him. I think of him as a lost boy, and I know Connor could have so easily gone down that road. It’s Opal who’s the real evil one.”

  Liz nodded. “And due to the diligence of Bob Salazar, she’s going to be in prison for at least twenty years.”

  Charlotte nodded. “I’m glad to see that justice was served.”

  “And, based on the problems we had with Simon, the police started looking into him, and he got picked up on fraud charges. He’s going to spend ten years behind bars, minimum.”

  “I couldn’t be happier about that,” Charlotte said. “I rather doubt he’ll behave well in prison, either, so hopefully he’ll be in there forever.”

  “I think that would be the best thing for everyone,” Liz said. “And I do have to admit, once Opal was arrested, Seth Williams did spring into action and nailed down the case very well. I was actually quite impressed with him. By the way, I called the restaurant where Danica worked several times and she never returned. Who knows what happened to her? Good riddance,” I’d say.

  “Agreed, and I have to admit that Seth finally did do a good job,” Julita said. “But you were the one who got us to that point.”

  “Thanks, but it was all of us,” Liz said modestly.

  Charlotte raised her eyebrows at her. “Who went driving all over the place following up leads?”

  “Well, yes, but…”

  “Who put themselves in danger to find out what happened to Connor?” Julita asked.

  “Well, yes, but…”

  “Who made a connection with a young boy that ended up being the key to the case?” Roger asked.

  “Well, yes, but…”

  “Oh, for goodness’ sake!” Patsy said. “Can’t you just say you’re welcome already?”

  Everyone laughed.

  “Okay, okay,” Liz said, blushing. “You’re welcome.”

  RECIPES

  Mexican Flap Steak Salad

  Ingredients:

  2 ½ lbs beef flap steak (It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips.)

  1 bag mixed greens, chilled

  1 ½ cup shredded cheddar cheese

  1 cup chopped onions

  1 cup refrigerated ready to eat salsa

  3 tbsp. dry BBQ rub (Your choice.)

  2 tbsp. olive oil

  Directions:

  Twenty minutes before cooking, generously coat both sides of the flap steak with dry BBQ rub. Preheat stove top griddle to high heat or use a large frying pan. Fry flap steak for 4 minutes and flip over. Lightly brush cooked side with olive oil. Cook remaining side 4 minutes. Flip and lightly brush that side with olive oil.

  Remove from griddle/pan when meat is cooked to medium. Place on cutting board and cut in narrow short strips, then cut the strips into bite sized pieces.

  Assembly:

  Place a generous serving of lettuce in the bottom of a wide shallow salad or pasta bowl. Generously sprinkle the bite-size pieces of flap steak on top of the lettuce. Let each person dress the salads with cheese, salsa, and onions to taste. Enjoy!

  TAGLIATELLE WITH BOLOGNESE SAUCE

  Ingredients:

  2 oz. pancetta, finely minced

  2 cups onion, finely chopped

  1 cup celery, finely chopped

  3/4 cup carrot, finely chopped

  12 oz. ground veal

  12 oz. ground pork

  4 tsp. fine sea salt, divided

  1/2 tsp. freshly ground black pepper

  1/2 cup white wine

  2 tbsp. tomato paste (I really like the kind that comes in a tube, because you don’t waste it.)

  5 sprigs fresh flat-leaf parsley

  3 whole cloves

  2 allspice berries

  1 fresh thyme sprig

  1 3/4 cups whole milk

  6 quarts water

  12 oz. uncooked tagliatelle or fettuccine

  6 tbsp. chopped fresh flat-leaf parsley

  Cheesecloth

  Directions:

  Heat a large Dutch oven over medium heat. Add pancetta to pan, and cook 2 minutes, stirring occasionally. Add onion, celery, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add veal, pork, 1 teaspoon salt, and pepper. Cook 5 minutes or until browned, stirring to crumble. Stir in wine. Cook for 3 minutes or until liquid almost evaporates, stirring occasionally. Stir in tomato paste. Reduce heat to medium-low.

  Place parsley and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together and tie securely. Add cheesecloth bag and milk to pan. Simmer on low heat 1 hour or until thick, stirring occasionally. Discard cheesecloth bag.

  Cook pasta according to directions on package, adding 3 tsp. salt to the water. Place 1 cup pasta in each of 6 shallow bowls. Spoon about 3/4 cup sauce over each serving. Sprinkle each with 1 tablespoon chopped parsley. Enjoy!

  SWEET AND SOUR CHICKEN

  Ingredients:

  1 tsp. kosher salt, divided

  1 egg white

  1 lb. boneless and skinless chicken thighs or breasts, cut into 1” chunks

  2 tsp. cornstarch

  1 10 oz. can pineapple chunks (reserve juice)

  1/4 cup juice from the canned pineapple

  1/4 cup white vinegar

  1/4 cup ketchup

  2-3 tbsp brown sugar

  1 tbsp. + 1 tsp. cooking oil

  1 red bell pepper, cut into 1” chunks

  1 yellow bell pepper, cut into 1” chunks

  1 tsp. grated fresh ginger

  Directions:

  In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

  Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

  Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tbsp. of cooking oil and swirl to coat. Make sure that the pan is very hot.
>
  Add the chicken and spread it out in one layer. Fry the chicken, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the for 1 minute. The chicken should still be pinkish in the middle. Remove the chicken to a plate, leaving as much oil in the pan as possible.

  Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Heat the oil and add the bell pepper chunks and ginger. Fry for 1 minute.

  Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.

  Let simmer for 1-2 minutes, until the chicken is cooked through. This will vary with the thickness of the chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

  Taste the sauce and add more brown sugar if you’d like. I like to serve it over rice. Enjoy!

  NO-FAIL TIRAMASU

  Ingredients:

  1 cup heavy whipping cream

  1 cup mascarpone cheese, room temperature

  1/3 cup sugar

  1 tsp. vanilla extract

  1 tbsp. Amaretto liquor or Brandy (optional but yummy!)

  2 cups (16oz/450ml) espresso or strong coffee, room temperature

  1 package Ladyfingers

  Cocoa powder for dusting the top

  Directions:

  Beat whipping cream, sugar, and vanilla until soft peaks form. Add in mascarpone and Amaretto (if using) and continue to whip to stiff peaks. Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 ladyfingers in each layer. Don't let them soak as they will fall apart. Just a quick dunk in the coffee is enough.

  Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture. Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert). Enjoy!

  SLOW COOKER LEG OF LAMB

  Ingredients:

  4 lb. leg of lamb, bone in

  1 tsp. salt

  Freshly ground black pepper

  2 large garlic cloves

  1 ½ tsp dried thyme or rosemary

  1 tbsp. olive oil

  2 cups beef stock

  1 sprig fresh rosemary

  Gravy:

  3 tbsp. butter

  3 tbsp. flour

  2 cups liquid from slow cooker

  Salt and pepper to taste

  Directions:

  Place lamb in slow cooker and sprinkle with salt, pepper, thyme, or rosemary, and garlic. Drizzle oil on it, then rub both sides. Pour beef stock into slow cooker and add sprig of rosemary. Turn temperature to medium and cook for 8 - 10 hours.

  Heat oven to 400 degrees. Carefully remove lamb from slow cooker and transfer to ovenproof pan. Bake for 20 minutes until browned. Remove and rest for 10 minutes before serving with gravy.

  Gravy:

  Strain liquid in slow cooker into a bowl. Measure out 2 cups of liquid. Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute. Add a bit of liquid, whisking it as you add it, so it dissolves. Add remaining liquid and whisk. Increase to medium heat and cook, stirring, until thickened to your taste. If too thick, use liquid left in bowl to thin. Serve and enjoy!

  *****

  I'm giving away FREE paperbacks. Find out more at www.dianneharman.com/freepaperback.html

  ABOUT DIANNE

  I live in Huntington Beach, California, with my husband, Tom, a former California State Senator, and my boxer dog, Kelly. My passions are cooking, reading, and dogs, so whenever I have a little free time, I am either in the kitchen, playing with Kelly in the back yard, or curled up with the latest book I'm reading.

  Her other books are available below:

  Amazon: Blue Coyote Motel

  Amazon: Coyote in Provence

  Amazon: Cornered Coyote

  Amazon: Coyote Series

  Amazon: Kelly’s Koffee Shop

  Amazon: Murder at Jade Cove

  Amazon: White Cloud Retreat

  Amazon: Marriage and Murder

  Amazon: Murder in Cottage #6

  Amazon: Murder in the Pearl District

  Amazon: Murder and Brandy Boy

  Amazon: Murder in Calico Gold

  Amazon: The Death Card

  Amazon: Murder at The Cooking School

  Amazon: Murder & The Monkey Band

  Amazon: Murder at The Bed & Breakfast

  Amazon: Murder at The Secret Cave

  Amazon: Murder in Cuba

  Amazon: The Blue Butterfly

  Amazon: Trouble at the Kennel

  Amazon: Murdered by Words

  Amazon: Murdered by Country Music

  Amazon: Murder at the Big T Lodge

  Amazon: Murdered in Argentina

  Amazon: Murder on the East Coast

  Amazon: Murder at the Clinic

  Amazon: Murder at the Polo Club

  Amazon: Alexis

  Amazon: Trouble at the Animal Shelter

  Amazon: Murder in Calistoga

  Amazon: Murder on Bainbridge Island

  Amazon: Murder & The Movie Star

  Amazon: Murder in Whistler

  Amazon: Murdered by Plastic Surgery

  Amazon: Murder in Seattle

  Amazon: Murder after Midnight

  Amazon: Murder in San Francisco

  Amazon: Murder at Le Bijou Bistro

  Amazon: Murder at the Courthouse

  Amazon: Murder at the Gallery

  Amazon: Murder at the Waterfront

  Amazon: Murder at the Gearhart

  Amazon: Murdered by Superstition

  Amazon: Red Zero 1

  Amazon: Red Zero 2

  Amazon: Red Zero 3

  Amazon: The Professor’s Predicament

  Amazon: Murder at the Church

  Amazon: Murdered by Prejudice

  Amazon: Missing in Cottonwood Springs

  Amazon: Murdered by Success

  Please feel free to follow me on these social media sites:

  Website: http://www.DianneHarman.com

  Blog: http://www.DianneHarman.com/blog

  Email: [email protected]

  Twitter: @DianneDHarman

  Google+

  Facebook Author Page (Thriller)

  Facebook Author Page Cozy Mystery

  Amazon Author Page

  COMING SOON!

  PUBLISHING 7/26/19

  MURDERED IN HOLLYWOOD

  BOOK EIGHT OF THE

  MIDWEST COZY MYSTERY SERIES

  http://getBook.at/MHW

  Marie Moorhead looked like a million bucks, even at the age of eighty-four.

  In Hollywood, you never outgrow the need to prove your relevance. Too bad she was murdered on the eve of her book launch.

  Marie knew secrets about everyone in Hollywood. And when you’re eighty-four, why save them?

  Because those who are outed might just kill to keep those secrets from going public.

  Join Kat, Marie’s ghostwriter and amateur detective, and her dog Rudy, as they search for the murderer before Kat becomes the next victim.

  This is the eighth book in the Midwest Cozy Mystery Series by two-time USA Today Bestselling Author, Dianne Harman.