Something in the Heir (It's Reigning Men, #1) (27 page)

I tip the cab driver too much, just grateful to be away from there and able to go home to ponder this most unfortunate turn of events. I plod up the flight of steps up to our brownstone and unlock the door, flicking on the hall light as I regain my breath from that exertion. Tartare, my beefy tomcat, weaves a few figure eights around my ankles before meowing as he always does to go outside, even though I don't dare let him out on the mean streets. 

"William?" I call out for my husband, who I’m sure was planning to be home tonight. I’d invited him along to
Puka
but he declined, saying he was going to catch up on some things. I’m beginning to suspect that being married to the food critic of the New York Sentinel holds very little charm to William at this point. It was never something he’d wanted for
us
, but he was willing to put up with it, if it made me happy.

If it was up to William, we’d leave Manhattan in a New York minute (excuse the pun). He cashed out years ago after the teeny little start-up company he worked for hit it big during the tech boom, and now only dabbles at his day job for fun, waiting for me to pull the plug on living in the city. He'd like nothing more than to escape the traffic, the noise, the excessive demands on his wife’s time. Maybe start a family. Oh, jeeze, the thought of me getting pregnant at this weight is one I simply can’t contemplate. Not without a fat finger of bourbon to help tamp down the hysterics that accompany such thoughts.

My Harvey Nichols pumps—optimistically purchased when I could lay claim to that size-ten physique—click with groaning desperation across my polished hardwoods. I think if they could talk they would beg for mercy.
Please, give us a freaking break and don’t wedge your bloated feet into us
, they’d plead.
We weren’t meant to haul so much weight; we’re not tractor-trailers, you know!

No, they’re not, but
I
feel like
I
am. A tractor-trailer loaded with cargo but out of gas on a desolate highway. I switch on the living room lights, peel off my unforgiving shoes and sink into the butterscotch leather sofa, which gasps like a dying man beneath my girth.

"What to do, what to do," I ask Tartare, who is clearly unconcerned with my dilemma as he strains to escape my grip. I stroke him with one fingernail in his sweet spot at the curve of his chin and he relents, frozen with feline desire. I wish my problems could be solved by a little chin scratching.

I lay my head back and take in the living room. William and I argued for weeks on the color we’d paint this room. He wanted cranberry. I finally won the argument and chose a distinct chestnut shade. I actually brought a wedge of my favorite chocolate—from this amazing French chocolatier in the East Village—to the paint store because the color was precisely what I was looking for. I knew I could readily relax in a room that reminded me of Guillaume’s to-die for ganache.

"William?" I call again but get no response, so I hoist myself up and pad to the kitchen. The varnished concrete floor is cold on my feet, so I slide them into my banana split slippers, which I always keep nearby. Comfortable shoes are so important for cooking. I’m feeling very agitated by what happened at the restaurant, and decide that the only thing to take my mind off it will be to whip up something tasty. As I reach for the cabinet that houses my cookbooks I notice a note on the counter.

Abbie,

The house was kind of quiet so Cognac and I decided to get away. We hopped on the bike and headed down to the Jersey shore for a couple of days. Call if you need me. Or better yet, come join us. Maybe we can prowl the backstreets in search of a new restaurant. We’d sure love the company.

Love,

William

p.s. Don’t worry, Cognac is secured into the sidecar with his doggie seatbelt.

William keeps insisting Jersey is retro, thinking that will lure me down there with him. I ball up the note and toss it in the trash, then send him a quick text message. I think I'll keep mum for now about what happened this evening. No need to bother him with details, especially when I'm sure I can clear this all right up in the morning.

"Hi sweetie. Sorry u weren't home when I got back. Have fun with poochie @ the beach. I'm off 2 bed soon so don't worry about calling. Luv, me

I rifle through the cabinet and pull out grandma Gigi’s recipe box. For me, job stress—or any kind of stress, really—means concocting an old favorite from her collection. I leaf through the worn pages of Gigi’s recipes until I find precisely what I’m looking for. I pull out the card gingerly, as the corners are dog-eared and yellow with age. Albumen stains speckle it, as well as grease marks from her lard-smeared fingers. Grandma’s impeccable cursive sweeps across the card, even and angled, precise. Like baking: methodical and exact.

I pull out the flour, salt, butter, and shortening and begin to blend together the ingredients, putting a little muscle into it as I mix, adding ice water to consistency. Five simple ingredients that combine to sooth my nerves and please my palate.

Next I mix the pudding, then slice bananas. Crack eggs, separating yolk from white. Pull out the Kitchen-Aid mixer, whip the whites on high with a pinch of salt. Adding the sugar, one tablespoon at a time, a splash of vanilla for good measure.

I dust the granite countertop with flour and roll out two crusts: I think a pie might be just the thing to turn around Mortie’s mood when I break the news to him. Who can’t get happy over a banana cream pie? It’s the mother of all comfort foods, the comfort food of all mothers. At least for my grandmother it was.

As I slide the pies into the oven, I glance at the clock and realize it’s past midnight. I’ve been cooking for almost three hours. Just about long enough to forget that tomorrow I have to face my boss.

BANANA CREAM PIE

*this is a single recipe, but you might as well double it if you’re going to go to all the effort.

FOR THE PIE CRUST

Preheat oven to 375

With pastry blender mix 2-I/2 c. Wondra flour (it’s the only flour for this pastry) with one stick softened butter (8 tbl.) and I/2 tsp. salt

Then add 6 rounded tbls. Crisco shortening (do not under any circumstances use the butter flavored, and by all means don’t even consider using any other brand of shortening). You can use the Crisco shortening sticks, just cutting at the appropriate line.

Blend till mealy.

Add 5-6 tbl. ice water, mix with pastry mixer until dough pulls together but is not gluey. If needed, add a little bit more water. If too damp, a small bit more flour.

Gently pound into a ball, and roll out on floured countertop or pastry sheet until I/8" thick.

Roll gently onto pastry roller and ease into pie pan. Snugly roll crust up. Poke holes along bottom of pie crust with fork to allow crust to breath.

Place baking parchment on top of crust, pour rice or pie weights on top of parchment, to weigh crust down as it bakes.

Bake for ten minutes, then paint inside of crust with a mixture of one egg white and I tsp. Water. Replace the parchment pie weights and bake for another 5 minutes. Remove parchment with pie weights and bake another 5 minutes. Allow to cool completely.

FOR THE FILLING

Use two packages of Jell-O brand banana cream pudding mix (not the instant). Hard to find but worth the effort. You may have to track it down on the Internet. Cook as directed on package, using slightly less milk. As the pudding thickens, separate out three egg whites and yolks. Just before pudding comes to a boil, add about I/2 cup of the pudding into the egg yolks, stir well, then pour in to the pudding that is just coming to a boil. Remove from stove and let cool. (by the way, don’t even bother making homemade banana pudding. It’s not nearly as good).

FOR THE MERINGUE
(a vital ingredient to this pie’s success)

Using the 3 egg whites, whip with mixer on high with a pinch of salt. Add, one at a time, 9 tbl. of sugar (take that! South Beach!), then I tsp. vanilla.

TO FINISH PIE

Preheat oven to 350. Once crust and pie filling are cooled, line bottom of pie crust with banana slices. Add filling. Spread meringue on top. Bake for I5 minutes, till meringue is a light golden brown on top.

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SLIM TO NONE
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