“He’s a private investigator. Breanne hired him to dig up unsavory history on Knox, some of which could land gossip boy in prison if she ever decided to release it to the press. It was enough to bring Knox to heel. He agreed to bury Breanne’s own file as long as his remained under wraps.”
“My ears are still ringing from unsavory allegations that can land him in prison. Anything you want me to look into?”
“Breanne won’t say.”
“Well, I think you and I might want to watch the guy anyway. Or we can sic the Fish Squad on him, or maybe even the pit bull for all those unpaid parking tickets I saw in the system.”
I smiled at the mention of the Sixth’s tough lady beat cop they called the pit bull, which got me to wondering. “Mike, I’ve been wanting to ask you—if I were a dog, what breed would I be? I’ve always thought of myself as a Jack Russell terrier.”
He laughed. “A Jack Russell’s not bad for you, but I think you’re more you of a border collie.”
“A border collie! Aren’t border collies, you know...”
“What?”
“Stupid!”
“No! They’re extremely smart. They just get a little neurotic if they don’t have enough to do, but farmers have used them for generations to protect their dim-witted sheep. They’re also pretty adorable.”
“I’m a border collie?”
“You’re adorable... and smart and gutsy and loving and... C’mere...”
Mike’s mouth was still warm and slightly sweet from the latte, and his lingering kiss made the collie thing suddenly seem a whole lot easier to take. When we parted, he gazed down at me, brushed back my chestnut hair.
“I just want you to know, Cosi... I’m well aware you had a choice, and I’m glad that I’m the man who’s here with you now.”
“I am, too, Mike. Very glad.”
He smiled. “So what dog am I then? Golden retriever? Irish wolfhound?”
“Rottweiler.”
Mike laughed. “A police dog, huh?”
“Guard dog. A tough and hardy breed. Dependable, lovable”—I raised an eyebrow—“usually trustworthy...”
“Okay. I get it.” He raised a hand. “And I’d rather you quit while I’m ahead. Besides, didn’t you say something on the phone earlier about an empty apartment upstairs that you’ve finally got all to yourself?”
I nodded. The bride and groom were off on their honeymoon, Joy was spending the night at her grandmother’s, and when my hand reached into my jeans pocket, it came out holding a small piece of shiny metal.
“See,” I said. “Before he left for Barcelona, Matt handed over his key.”
“And you’ve got the whole place to yourself tonight, right?”
“That’s right, Lieutenant, including the bedroom.”
“Come on then, sweetheart.” Rising from the chair, Mike tugged my hand. “Let’s see if it works.”
It did.
I’m happy to report the bedroom worked like a dream—all night long.
Recipes &Tips From The Village Blend
Generous trays of cookies, baked by the women of my family, were a delicious and important addition to our Italian wedding feasts. But cookies aren’t just eaten at special occasions in Italian culture. Biscotti, pizzelles (sweet waffle cookies), and many other kinds are enjoyed at all hours of the day: at breakfast with cappuccinos, in the afternoon with an espresso pick-me-up, or after dinner on a dessert dish.
The
Makes between 3 and 4 dozen cookies (depending on size and shape of cookie)
With an electric mixer, cream the butter and sugar together with vanilla and lemon extracts, lemon zest, and salt. Add eggs and milk and beat for a minute or two until light and fluffy. Add flour and baking powder, blending well with mixer until you have a dough (be careful not to overmix the dough or cookies will be tough). Dough should be soft and sticky. Chill for at least one hour; cold dough is easier to work with.
Preheat the oven to 350°F. Line baking sheet with parchment paper or silicon sheets, or spray surface with cooking spray. With well-greased hands (I rub butter over my fingers and palms), shape bits of dough into small ropes (about the thickness of a woman’s wedding ring finger), make a ring with the rope of dough about 2 inches in diameter, and press the ends together on the baking sheet. Or for lemon drops simply roll pieces of dough into balls about 1 inch in size and place on baking sheets. (If you want to go really rustic, then don’t even bother chilling the dough. Simply drop teaspoonfuls of the sticky dough onto the baking sheet.) Bake about 10 to 15 minutes. Don’t overcook. Baking time may vary, depending on your oven! Let cookies cool before glazing and decorating.
In a nonstick saucepan, place the butter, water, and lemon extract over low heat, stir slowly until butter melts (do not let butter brown or burn). Add confectioners’ sugar, a little at a time, stirring constantly. Wait until sugar dissolves before adding more. Continue until all sugar has been added. Stir or whisk if needed until your glaze is smooth. Use a pastry brush to glaze your cooled cookies. (Optional: If you wish to add decorations to your cookies, such as nonpareils or colored sugar, be sure to sprinkle while glaze is still warm. I actually prefer the cookies without any decorations, just the lemon glaze.)
Tips: Lemon glaze must be kept warm to stay a liquid. If it hardens up on you, simply
