Copyright © 2013 by C.H. Admirand Cover and internal design © 2013 by Sourcebooks, Inc. Cover illustration by Tom Hallman Cover image © lisinski/iStockphoto Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems—except in the case of brief quotations embodied in critical articles or reviews—without permission in writing from its publisher, Sourcebooks, Inc. The characters and events portrayed in this book are fictitious or are used fictitiously. Any similarity to real persons, living or dead, is purely coincidental and not intended by the author. Published by Sourcebooks Casablanca, an imprint of Sourcebooks, Inc. P.O. Box 4410, Naperville, Illinois 60567-4410 (630) 961-3900 FAX: (630) 961-2168 www.sourcebooks.com Contents Front Cover Title Page Copyright Apple Grove, Ohio Firehouse Chili Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Gram’s Boston Cream Pie Acknowledgments About the Author Back Cover This book is dedicated to two dear friends: Kimberly Rocha, founder of Book Obsessed Chicks Book Club and Colleen’s Celtic Mavens; and to my author friend Tara Nina—thanks for saving me! Where would I be without you ladies? Apple Grove, Ohio: Population 597 Apple Grove has always boasted that it’s a small town with big-town amenities. Some of the local hot spots are: Honey’s Hair Salon—Owned by Honey B. Harrington, who has weekly specials from cuts to coloring and likes to advertise the weekly special by changing her hair color every week. The Apple Grove Diner—Owned by Peggy and Katie McCormack, featuring Peggy’s pastries. Bob’s Gas and Gears—Owned by Robert Stuart, former stock car driver who doubles as the mechanic. Murphy’s Market—Owned by the lovely widow Mary Murphy (who has her eye on Joseph Mulcahy—and he has his on her), where you can buy anything from soup to nuts—the metal kind—but it’s her free-range chickens that lay the best eggs in Licking County and have people driving for miles to buy them. Trudi’s Garden Center—Owned by eighty-year-old Trudi Philo, who likes to wear khaki jodhpurs and Wellingtons everywhere; she specializes in perennials and heirloom vegetables and flowers, and has been planting and caring for the flowers in the town square since she was in grade school, taking the job over from her grandmother Phoebe Philo when she passed the business on to her fifty years ago. The Apple Grove Public Library—Run by Beatrice Wallace, the sheriff’s sister—open three days a week! The Knitting Room—A thriving Internet business run by Apple Grove resident Melanie Culpepper, who had to close up her shop when she became pregnant with twins. Slater’s Mill—Built circa 1850, this converted mill and historic site is a favorite among locals both young and old. Famous for its charcoal- broiled burgers and crispy fries served in the first-floor family restaurant, it’s also been a favorite place for the younger set to congregate at the mile-long bar on the second floor. A Taste of Home-Cooking from Apple Grove Firehouse Chili Serves 11 firefighters This recipe is a huge time-saver! Using the store-bought salsa cuts down on the cooking time and lends a fabulous flavor to your chili. Garnish with sour cream and cheddar cheese and serve with a mixed green salad and corn muffins fresh out of the oven, and you’ll satisfy even the hungriest of firefighters! ~ C.H. 8 pounds of chop meat (I always use 80% ground chuck…more fat = more flavor!) canola oil (for browning) 4 large containers (48 oz. each.) of chunky salsa medium or hot (don’t forget: as it cooks, the heat index of the salsa rises) 2–3 cans pinto beans (great source of protein) toppings: sour cream and shredded cheddar cheese salad: mixed greens (your favorite) tomatoes (cherry if available) corn muffins (your favorite type) In a large nonstick Dutch oven, brown the chop meat in the canola oil over medium heat, stirring constantly to evenly brown the meat. *Note: Depending on how much fat there is, I may or may not drain the meat. If you do, you lose the flavor. Add the chunky salsa, keeping an eye on the consistency, careful not to add too much; there’s nothing worse than a pot of thin chili, and you’re going for robust here. Stir until blended throughout. Add the pinto beans, stirring constantly while heating to the boiling point. Once there, cover the pot and lower the heat to simmer for about 30 minutes, checking every 10 to 15 minutes to avoid burning. Speaking from experience, it is possible to burn food in a nonstick pan. LOL! Serve topped with cheddar cheese and sour cream and serve with a mixed