could always get drunk and wash away the memory.
Hank helped himself to an oyster. When I’d put a few appetizers on my own plate, I watched nervously as he lifted the shell and slid the oyster into his mouth. Now I knew how those poor Iron Chefs felt waiting for the judges’ decisions!
“Outstanding,” Hank proclaimed. “The turmeric and cream are spot on with the fennel and pear.” He nodded thoughtfully. “And perfectly cooked. Nothing worse than an overcooked oyster, for God’s sake.”
As Kyle beamed at me, the muscles in his face relaxed a bit. “How about this scallop, Dad? Want to try that next?” Kyle took a gulp of wine and then sampled the scallop.
“What did you say this was, Chloe? Red pepper jam? It’s very nice.”
I froze mid-bite and silently willed Kyle to shut up. Didn’t he understand that as the presumed writer of the cookbook, he should know exactly what the dishes were and precisely what ingredients they contained? How could he fail to realize that, in asking me questions, he was giving himself away?
“Wow! And that little doughy thing looks nice,” he continued. “Cheese and shrimp, right?”
When Hank caught my eye, I knew that the inevitable would happen, and I quickly looked away. Oblivious, Kyle rambled on about how delightful the appetizers were and how sure he was that his father’s book would be a best seller.
I drank more wine. “Yes, I think the book will do very well,” I agreed, trying to keep the conversation moving while depriving Hank of the opportunity to speak. “We still have some blanks to fill in, but I know that you have a number of chef and restaurant leads, right, Kyle?”
“Oh, yes. Dad, I haven’t had a chance to tell you about some of the most recent contacts I’ve made, have I?”
Hank was finishing a scallop. He set his fork and napkin down. “No, Kyle, you haven’t. But there is something else that concerns me more.” He looked pointedly at his son. I winced. We hadn’t fooled Hank. “You don’t recognize these appetizers, do you? They aren’t the least bit familiar to you.”
Kyle coughed and set his plate down. “What? Um… what do you…?” he stammered.
Hank stood up, marched across the living room, and came to a halt, his back toward Kyle. “I should have known. You stupid, incompetent, lazy ass!” The chef spun around. His face was red and his eyes full of anger. “These are from the cookbook, moron!” he shouted. “The book that you are supposedly writing! Remember that one?”
I hung my head in embarrassment for Kyle, who obviously hadn’t even glanced at the recipes or the chapter that I’d sent him. I couldn’t look at either of the men.
“No, Dad, that’s not true,” Kyle started. “I just forgot. I didn’t recognize them at first. I mean, there are so many dishes in the cookbook and-”
“Shut up! Shut your mouth!” Hank barked. “I should have known. Really. I shouldn’t have expected you to do a goddamn thing! Chloe here did all of the work while you did shit. She is the writer, not you. I might as well just rip your name off of this project and hand the whole book over to someone who is actually willing to lift a finger and do something with her life!”
Okay, yes, I’d wanted to worm my way into becoming an official coauthor, but my plan had spun out of control. Kyle had no excuse for having failed even to read what he was supposed to have written, but he certainly didn’t deserve this humiliating excoriation.
“No, Mr. Boucher, really!” I protested, willing to forgo my shot at being a coauthor. “I’m just a research assistant. Kyle has collected so much information, including most of the recipes, and he’s made a lot of chef contacts. I’ve just put everything together.”
Hank glared at me. “Nice try, but I’m not buying it. God, Kyle, after all the opportunities I’ve given you? You’ve had your miserable life handed to you on a platter, and yet you somehow manage to screw up even the most menial job! Do you think I got where I am today by acting like a tool? Do you think that beautiful women will get within ten feet of a cheat like you? God, no wonder you’ve never been married,” Hank screamed, laughing viciously. “I try and I try and I just get nowhere with you. I’m disgusted!”
As the chef continued his onslaught, I tried to block out the barrage of insults. The painful scene pointedly reminded me of my client Danny and his abusive, controlling, condescending father. I thought about my classmate’s comment that Danny’s father had spent so many years foretelling his son’s failure that his predictions had become self-fulfilling prophecies. In Hank Boucher’s eyes, Kyle had failed over and over. I suspected that he’d left me stuck with most of the cookbook work not because he was lazy, but because he assumed that nothing he produced would satisfy his demanding father.
“And if you think for one minute that I’m buying this crap about your intense involvement in this book, then you better think again. Idiot!”
“Dad, I’m sorry,” Kyle pleaded pathetically. “Let’s just leave.” He started to look at me and then quickly turned away.
“Yes, of course we’re leaving, dumbass!” Hank shook his head at his son and then walked slowly over to me. Suddenly his voice was soft and calm. “Chloe Carter, you have done remarkable work. You should be proud of yourself. The chapter I read was outstanding. Crisp, clear, engaging. The recipes were formatted precisely, and the directions were easy to follow. Good work.” He stuck his hand out, and I had no choice but to shake it. The monster! I was too flabbergasted and too sorry for Kyle even to mutter perfunctory thanks.
I silently retrieved Kyle’s and Hank’s coats, and then opened the door. Hank held his head high as he walked out and continued to lavish unwanted praise on me. “Fabulous, my dear. Nicely done! I’ll be in touch.”
I touched Kyle’s arm as he left. He turned his head slightly my way. “I’m so, so sorry.”
“It’ll be fine. This will blow over, and we’ll keep working on the cookbook. You’ll see,” I tried to reassure him.
“No. You don’t get it. It’s over for me. I just… I’m sorry.” He rushed out the door to catch up with his father.
I looked at my coffee table, still covered in serving dishes that held the food that I’d slaved over. What moments ago had been a gorgeous display of culinary delights now looked hopelessly sad to me; I had never intended to have my cooking and my work used against Kyle. I helped myself to an oyster and pondered Hank’s outburst. As a budding social worker, I knew that Hank’s behavior must be rooted in his own past. He’d probably grown up in a terrible family and was now passing on his pain to his son. Still! I just couldn’t understand how any father could treat his son that way, especially in front of someone else. Granted, Hank had given Kyle the chance to write the cookbook, but he seemed to have done so mainly to create an opportunity to belittle his son. Of course, Kyle was rather incompetent, but how the hell was anyone expected to succeed under Hank Boucher’s cruel guidance? That demeaning, abusive, hateful scene was tantamount to emotional murder.
Murder. It occurred to me that Hank was in Boston when Digger died. Kyle and Hank were supposed to meet me at Digger’s that morning. When they’d arrived in the rented Hummer, Hank had been driving, so he’d obviously had Digger’s address, and might have had it the previous evening or in the early morning. And Hank was certainly a horrible person, maybe horrible enough to commit murder. Look how he had exploded at Kyle! And right in front of me. I hated to imagine how his temper flared when there were no witnesses. But what possible motive could he have had for killing Digger? As far as I knew, Hank had never even met Digger.
I nibbled on shrimp-and-Brie puffs and gave silent thanks for having parents who loved me, who wanted the best for me, and who would never, ever subject me to public humiliation.
EIGHTEEN
ON Thursday, four days after the appetizer disaster, I still hadn’t heard from Kyle or Hank. I couldn’t bear to call Kyle, who was probably licking his wounds and would get in touch with me once they’d begun to heal. In spite of my sympathy for him, I couldn’t help being curious about the status of the cookbook. I needed the job as much as ever and needed to know whether Hank had scrapped the project or whether we were still writing the book.
I was coming home from my supervision group when I noticed Owen’s obtrusive fish truck parked by the sidewalk in front of my house. Maneuvering my car into my spot, I eyed the seafood company’s logo on the side of
