Read Postcards from the Dead Online
Authors: Laura Childs
Postcards from the Dead (27 page)
Chapter 31
B
ANISTER
sat on a stump in Billy’s yard, handcuffed and moaning. Billy had pried a nasty-looking leg trap off Banister’s foot, revealing an enormous bloody gash and what was undoubtedly a compound fracture.
Babcock was on his phone, giving hurried directions to the ambulance driver while Bobby Gallant talked quietly to Billy.
Which left Carmela free to drill Banister with questions.
“Did you call Billy and pretend to be the bank?” she asked.
“Yes,” gasped Banister, twisting in pain.
“Then you came out here and stole his dog?” she asked.
Banister grimaced as he gave a resigned nod.
“Where’s Billy’s dog?” Carmela demanded.
Banister’s lip curled. “Is that ambulance coming? Because I’m about ready to die!”
“Answer the question!” Carmela snapped.
“The dog’s safe,” said Banister. “I dumped the mutt at the local humane society. I didn’t hurt him or anything.”
Carmela glanced toward Babcock and Gallant. “We’ve got to get that dog!”
“I’ll make a call,” said Gallant.
“How’d you know we were out here?” asked Carmela. “Did Ava say something to you?”
Banister gritted his teeth and shook his head. “I overheard.”
Carmela thought for a minute. “When I was talking to Quigg. You were the TV people who came into Mumbo Gumbo when I was talking on the phone to Quigg.”
Banister’s shoulders ticked upward.
“There’s still one thing I don’t understand,” said Carmela. “Why Kimber? She was your station’s fluff reporter.”
Banister shook his head angrily. “Stupid idiot fancied she was Woodward and Bernstein. Wanted to do
investigative
reporting.”
A lightbulb clicked on in Carmela’s brain. “What was the story?” she asked. “The story that would have led back to you?”
Banister just stared at her with hate in his flat rattlesnake eyes.
Carmela figured it wasn’t a story about Davis Durrell, so she said, “Was it Whit Geiger?”
Something registered in Banister’s eyes and Carmela knew she’d scored a direct hit.
“That was it, wasn’t it? You’re involved with Geiger.” Carmela took another shot. “In his real estate deal? If he went down, it would have led to you?”
“That jackhole swore it was legit,” seethed Banister. “How was I to know his development deals were a complete fraud?”
“What was that?” asked Babcock, glancing over at them. “What did I just hear about real estate fraud?”
Banister snapped his mouth shut. “I’m not saying another word.”
You know what?” said Carmela, “I think you’ve said enough.”
* * *
BABCOCK SIDLED UP TO CARMELA A FEW MINUTES LATER. “ARE YOU OKAY?”
She nodded. “Pretty weird stuff, huh?” She was soaking wet and cold and felt like she was about ready to collapse.
Babcock nodded. “It always is. Weird, I mean.”
Carmela gazed at him. “I’m sorry about that busted-up drug deal last night. I feel like a real fool. But . . . maybe you’ll get another chance?”
“We already apprehended him,” Babcock said in a mild tone.
“What?”
This was news to her. “You arrested Durrell?”
Babcock nodded “We had the Coast Guard pick him up a mile or so downriver. Turns out Durrell was the linchpin for a whole drug-smuggling operation.”
“When were you going to tell me this?” Carmela demanded. “That you already apprehended Durrell, I mean.” She was furious and pleased at the same time. Even though Babcock had kept her frantic and at bay, Durrell had been arrested. She hadn’t blown the deal completely. That certainly helped ease her guilty conscience.
Babcock put his arms around Carmela and pulled her close. “All would have been revealed when I was good and ready.”
“Like . . . now?” She felt herself starting to relax.
“Works for me,” said Babcock.
“Two cases wrapped up nice and neat,” said Carmela.
Babcock blinked and shook his head. “Not really that neat.”
“Oh jeez!” said Carmela, suddenly pulling away from him. “I gotta call Ava! She’s going to be wondering what’s going on. I hung up on her awfully fast.”
She walked a few steps away from him and got Ava on the phone.
“What’s that,
cher
?” asked Ava, as soon as she picked up. “You’ll have to speak up, there’s a full-fledged marching band going by.”
“We got him!” screamed Carmela. “We got Banister!”
But Ava was confused. “What are you talking about?” she asked. “The message I got was that you were going to Billy Laforge’s place. Isn’t Billy under arrest?”
“We did go there,” said Carmela. “But he isn’t. It’s a long, complicated story. But hey, that photo you sent me? It pretty much blew the case wide open. It turns out Banister was the killer!”
“Banister?” said Ava, sounding really confused now. “He’s the killer? Holy dingbats, Carmela!”
“He came out here to, I don’t know what, try to shut everybody up, I suppose. But Babcock got him,” said Carmela, walking back toward Babcock. “We’ll be driving back shortly, so I promise I’ll explain everything in detail as soon as I see you.”
“But what about . . . uh . . . your fight with . . . I mean, are you and Babcock okay now?” asked Ava.
Carmela dropped the phone to her chest and smiled at Babcock. “Ava wants to know if we’re okay. Are we?”
There was a slight pause.
“What’d he say? What’d he say?” Ava’s voice crackled anxiously over the phone.
But Carmela couldn’t answer her. She was too busy being kissed by Babcock.
Scrapbook, Stamping, and Craft Tips from Laura Childs
Tear Bears
Create your own tear bears by assembling torn pieces of fuzzy paper, such as mulberry paper. When gently pulled and torn, the edges will be fuzzy just like a real bear. Start by making a pattern on white paper—a circle for your teddy bear head, a pear-shaped torso, oblongs for the arms and legs, and several small circles to use as ears, muzzle, and paws. Trace your pattern onto your paper and then gently tear. Now assemble your bear, playing around with various poses before you glue it. Be sure to draw in eyes and a smile, then use your tear bear to hug a photo or point to a piece of artwork.
Ask a Question
You don’t always need a declarative headline or title for your scrapbook page. You can ask a question, then let your photos and artwork answer that question. Examples might be:
What
little boy just started school? She did what at camp? Who’s got ten fingers and ten toes? Where on earth are Mom and Dad? The dog ate what?
Cigar Box Purses
Cigar box purses are the ultimate blank canvas. They can be found at your local craft store for just a few dollars, but you can decorate them to look like a million! Consider creating an evening bag with gold paint, velvet accents, and some beads and charms. Or a summer purse covered with floral paper and accented with silk flowers. Or you can use ephemera, such as old photos, bits of lace, and a scrap of handwritten letter. Carry on!
Scrapbook Place Mats
For a special birthday or holiday celebration, why not personalize your place mats by scrapping them? Combine photos, rubber stamp images, fun visuals, and a poem or meaningful quote. Simply create one, then make color photocopies. Or, if you’re doing digital scrapbooking, simply print them out on larger paper.
Calling Cards
It’s simple to create your own business cards or personal calling cards. Start by going to an office supply store and ordering a rubber stamp with your name, address, phone number, and e-mail address on it. They will have lots of different typefaces for you to choose from. Then buy a pack of blank cards, or cut pieces of card stock into the standard 2-by-3
1
/
2
-inch size. Then personalize your cards—by gluing on bits of paper, using various rubber stamps, or swooshing on some ink or paint. Then simply stamp on your name and information. If you need more than a few dozen cards, create your master card and take it to a quick printer.
Exotic Papers as Table Runners
Some of the fabulous papers that are available to scrappers are far lovelier than a plain white tablecloth or gold table runner. Choose a raised damask paper and combine it with a pair of elegant candlesticks. Or an organic batik paper paired with a centerpiece of fruit and flowers. Even a tie-dyed or paisley paper makes for a spectacular table runner.
Puff Paint
Several varieties of puff paint are available, and they are really terrific! Use this paint to add dimension to your scrapbook pages, squiggle designs on ornaments, and even decorate T-shirts and tennis shoes.
Favorite New Orleans Recipes
Bon Tiempe’s Chicken Jambalaya
1 Tbsp. oil
1 large onion, diced
1 green bell pepper, diced
1
/
4
cup water
4 small chicken breasts
1 can (14.5 oz.) whole peeled tomatoes, chopped, juice reserved
Garlic powder to taste
Onion powder to taste
Chili powder to taste
1 cup instant rice, uncooked
Heat the oil in a skillet and sauté the onion and bell pepper for about 5 minutes. Pour in the water and add the chicken. Cook for 15 minutes. Add the chopped tomatoes, including the juice they came in, and the garlic powder, onion powder, and chili powder. Simmer for 5 minutes. Stir in the instant rice, cover the pan, and remove from the heat. Let stand for 5 minutes, then mix well and serve. Serves 2 to 3.
Tandy’s No-Bake Peanut Butter Bars
2 cups peanut butter, divided
1
1
/
2
sticks butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups semisweet chocolate chips, divided
In the bowl of an electric mixer, beat 1
1
/
4
cups of the peanut butter with the butter until creamy. Gradually beat in 1 cup of the powdered sugar. Using a wooden spoon, work in the remaining 1 cup powdered sugar. Add the graham cracker crumbs and
1
/
2
cup of the chocolate chips and mix well. Press the mixture into a greased 9-by-13-inch baking pan. Now melt the remaining ¾ cup peanut butter and the remaining 1
1
/
2
cups chocolate chips in a saucepan over low heat, stirring constantly until smooth and creamy. Spread this topping over the graham cracker crust in pan. Refrigerate for 1 hour, then cut into bars. Store in the refrigerator. Enjoy!
Shrimp and Tomato Stew
1 lb. large shrimp, without shells
2 Tbsp. butter
1 tsp. dried oregano
1 tsp. fresh cilantro
1 tsp. garlic powder
1
/
2
cup heavy cream
2 cups stewed tomatoes
1
/
4
cup lemon juice
1
/
2
tsp. ground nutmeg
1 Tbsp. brown sugar
Salt and pepper to taste
In a large pan, sauté the shrimp in the butter along with the oregano, cilantro, and garlic powder until the shrimp are pink. Add the cream and cook for 5 minutes. Add the tomatoes, lemon juice, nutmeg, and brown sugar and simmer gently for an additional 15 minutes, letting the flavors meld. Add salt and pepper to taste and serve over hot rice.
Strawberry Pecan Muffins
3 cups all-purpose flour
2 cups sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
4 medium eggs, beaten
2
1
/
2
cups fresh strawberries, hulled and sliced
1 cup vegetable oil
1
1
/
2
cups chopped pecans
Preheat the oven to 400 degrees F. In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt. In another bowl, combine the beaten eggs, strawberries, and oil. Add the egg mixture to the flour mixture and mix together. Gently fold in the chopped pecans. Drop the batter into greased muffin tins, filling each cup about 2/3 full. Bake for 15 minutes.
Salty-Sweet Kettle Corn
1
/
4
cup vegetable oil
1
/
2
cup popcorn kernels
1
/
3
cup granulated sugar
1 tsp. salt
Heat the oil in a large pot over medium-high heat. Add the popcorn and sugar, giving it a quick stir, then cover immediately with the lid. Once the popcorn begins popping, shake your pot every few seconds for 3 or 4 minutes, until the popping slows down. Remove from the heat immediately (before the sugar caramelizes and sticks!) and pour into a large bowl. Sprinkle with salt and serve immediately.
Honey Crunch Chicken
1 cup crushed Pepperidge Farm Golden Butter Crackers
2 eggs, beaten
4 skinless, boneless chicken breast halves
1
/
4
cup butter, cut into pieces
1
/
4
cup honey
Preheat the oven to 375 degrees F. Place the cracker crumbs in a shallow dish and the eggs in a second shallow dish. Dip the chicken in the egg, then dredge in the cracker crumbs until well coated. Arrange the chicken in a baking dish. Place small pieces of butter on and around the chicken. Drizzle the honey on top of the chicken. Bake for 40 to 45 minutes. Serves 2 for dinner, 4 for lunch. Excellent atop a small green salad.
Red Rooster Cocktail
4 cups cranberry juice
2 cups orange juice concentrate
1 cup vodka
Mix the ingredients well, then put into the freezer until slushy. Pour out into your favorite stemmed goblets and serve with a lemon twist.
Sweet Potato Biscuits
2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1
1
/
2
cups milk
4 cups self-rising flour
Pinch of baking soda
3 Tbsp. sugar
Preheat the oven to 400 degrees F. Mix the sweet potatoes, butter, and milk together. Stir in the flour, baking soda, and sugar. Combine the mixture and knead the dough a few times. Roll the dough out to about 1” thick. Cut out biscuits using a 2” biscuit cutter. Place the biscuits on a greased pan and bake for 16 to 18 minutes until golden brown. Serve warm with butter!
Spicy Red Beans and Rice
1 cup rice, uncooked
2 Tbsp. oil
1 lb. smoked sausage, sliced
1 can (14
1
/
2
oz.) stewed tomatoes
1 can (16 oz.) red kidney beans, drained and rinsed
1
/
4
tsp. cayenne pepper
Salt to taste
Cook the rice in 2
1
/
2
cups water. While rice is cooking, heat a skillet over medium heat, add the oil, then add the sausage. Cook for 3 to 5 minutes, until lightly browned. Add the tomatoes, then add the kidney beans, cayenne pepper, and salt. Bring to a boil and simmer for 10 minutes. When the rice is almost done, drain it and stir it into the sauce. Cook for an additional 2 to 3 minutes until the rice is completely done. Serves 4.
Cajun Meat Loaf
1
1
/
2
lb. ground beef
1
/
2
lb. sweet pork sausage
1 cup cheddar cheese, cubed or shredded
2 eggs
1 medium onion, chopped
1
/
2
green bell pepper, chopped
1 cup milk
1 cup dried bread crumbs
1 tsp. salt
1
/
2
tsp. black pepper
1 tsp. celery salt
1
/
2
tsp. paprika
Preheat the oven to 350 degrees F. Combine all of the ingredients in a large bowl. Go ahead and use your hands to make sure everything is well mixed together. Line a large baking pan with aluminum foil and grease it. Now transfer the meat to the pan and form into a long, fat loaf, about 5 by 10 inches. Bake for 60 to 70 minutes. Serve hot. Also can be served cold as a great filling for sandwiches!
Mardi Gras Meatballs
MEATBALLS
2 lb. ground beef
1
/
2
cup crushed crackers
1
/
2
cup grated Parmesan cheese
2 eggs
1
/
4
cup onion, finely chopped
2 Tbsp. Worcestershire sauce
1
/
4
tsp. pepper
1
/
2
tsp. garlic powder
1
/
3
cup ketchup
SAUCE
2 cups ginger ale
1
1
/
2
cups barbecue sauce
1
/
4
tsp. salt
Mix all of the meatball ingredients together, then form into 1” balls. Now combine the ginger ale, barbecue sauce, and salt in a large skillet. Bring to a boil, then add the meatballs. Simmer uncovered, stirring occasionally, for about 45 minutes, or until the meatballs are fully cooked. Makes a great appetizer!