Fed up

ratted her out about some serious violations, and the health inspector came out and closed the restaurant for repeated failures to correct critical violations of the State Sanitary Code.”
    Ade wrinkled her face. “Ick. I told you not to eat at that restaurant!”
    “I don’t think anybody will be eating there again.”
    “Speaking of closings,” Adrianna started tentatively, “Owen said Simmer is closed. He called the guy who is covering his deliveries this morning and heard that the doors are locked, the lights are out, and no one is returning calls. What’s going on?”
    “Oh. Well... it seems that Gavin has a major cocaine problem. Really major. Not only was he using money from the restaurant to fund his habit, but he had become a real ass to work for. A few of the employees staged an intervention, and Gavin is now in rehab. He had to close the restaurant and is selling the business to try to salvage whatever he can financially.” Obviously Digger wasn’t going to be taking over as the executive chef there.
    “What?” Ade’s exhausted eyes widened in shock. “What about Josh? What’s he going to do? Maybe he can get a job with better hours, and you two will get to have a normal relationship. Maybe this will be for the best, Chloe.”
    “Hmm, maybe.” I felt my eyes start to well up. I did not want to have this conversation now. “So, Baby Trick it is.” I gently rubbed Patrick’s soft cheek with my thumb. “I’m in love.”
    “You’re already in love with Josh. But I guess he won’t mind sharing you with my little guy.” Ade rolled over in bed and lay on her side, staring at her child in my arms, her eyes heavy with exhaustion.
    “No, I don’t think Josh will mind. Especially since he’s not here.”
    “I’m sure he’ll come by later.”
    “No, actually. He won’t. He went to Hawaii.” I cleared my throat. “Moved to Hawaii, I should say.”
    Josh’s invitation to move with him had confused me. Adrianna, Owen, and Patrick needed me, and I needed them. And I had my second year of social work school upon me, and I was finally starting to feel connected to the work
    I was doing. But Hawaii with Josh would be... well, Hawaii with Josh. Paradise. Double paradise.
    “Chloe, what are you talking about? What do you mean he—”
    “Ade, I need to talk to you.” My voice shook as I spoke. Patrick’s face became blurry through my tears. “Ade, I don’t know what to do. I just don’t know what to do.”
     

 

    Angela McKeller, Cookbook Author and Show Host Atlanta, Georgia www.kickbackkook.com
    Serves 4
     
    1 rack of lamb, 8 chops
    ½ cup grape jam
    2 serrano peppers, seeds removed and chopped
    ¼ cup red wine vinegar
    ⅛ cup chèvre (goat cheese)
    1 / 3 A cup sour cream
     
    Preheat oven to 450°.
    Score the fat on top of lamb meat, making shallow crisscross knife slashes, but do not cut into the meat of the lamb. Cover the ends of the bones with foil to prevent charring. Sear the lamb by placing the rack of lamb in the oven, fat side down, in a shallow baking pan for 10 minutes. Then reduce heat to 325° and roast according to your preference using the following chart:
     
    • An additional 15 minutes per pound for medium-rare; meat thermometer should read 145° after resting.
     
    • An additional 20 minutes per pound for medium; meat thermometer should read 160° after resting.
     
    • An additional 25 minutes per pound for well-done; meat thermometer should read 170° after resting.
     
    Remove lamb rack from oven and tent pan with foil to rest for 10 minutes.
    While lamb is resting, combine jam, peppers, and vinegar in a blender and blend well. Transfer jam mixture to a saucepan and warm the sauce over medium-low heat. Do not boil! (That would render a sauce too thick for use.) When sauce begins to produce a light steam, remove from heat.
    In another saucepan, combine chèvre and sour cream over medium heat. Stir well until smooth and then remove from heat.
    Remove the foil from the lamb, place meat on a cutting board, and cut between each chop so that you have 8 individual chops. Place two chops on each plate and top with 3 tablespoons of the grape-chili jam. Drizzle lightly with the chèvre sauce; using a squeeze bottle of some type gives a lovely presentation. Serve with your favorite sides.
     
     
     

    Angela McKeller
    Serves 8
     
    Eggs Benedict
     
    1 8-oz. pkg. frozen, chopped spinach, thawed and well-drained
    1 14-oz. can quartered artichoke hearts,