Epilogue

Lori raised a tissue to wipe her tears. They were definitely tears of happiness.

John sat next to her and looked down at the bundle in Lori’s arms. He’d be blessing their newly adopted baby girl in just minutes and he seemed a little nervous.

She leaned into him. “Has it really only been two years since we met? It seems like a lifetime ago.”

He whispered back, “What if I mess up?”

“You won’t. You’ve done it before for other people.”

“I know, but not for my own daughter.”

“Just don’t you dare call her Zucchini.” He’d teased that he was going to often enough.

That made him smile. “But I am. It’s zucchini that brought her mother and father together.”

“Your mother said I was to smack you upside the head if you did.”

He pulled her close and put out his finger for the baby to grab. She had blonde hair, like Lori’s, but with the faintest hint of red in the sun, like John’s. Almost as if God had known what He was doing.

Secure in his arms, seeing him adoring their new little daughter, Lori was happy.

She looked down the row. Between her family and John’s, they filled three complete rows in their Brigham City ward. She and John sat on the end of the second row, so John could get in and out easily.

In front of her sat her mother and Greg. Next to Greg sat their father, along with Fiona, and Lori’s three younger sisters. She knew the difference between them now, even over the phone. She’d even been to their home several times with John.

John’s family filled out the second row: Wild Bill and Irene, Clint and Julie, Kirk and Opal, Roy and Becky, and their many children.

On the row behind them sat Quinn and Tricia with their kids, as well as some of the other firefighters from John’s stationhouse.

Serena was there with the salsa guy she’d met in El Parral Mexican Restaurant. Roberto had proposed last week; Serena had accepted.

Charles and Agatha sat in the row across from them. They had just celebrated their first anniversary. Charles had indeed kept his side of the bargain. Next to Agatha sat her Spade and Hope buddies: Victoria, Lisa Anne, and Norma. Victoria was still dealing with her grief—but she was also smiling again.

Lori had finished her screenplay and it was currently being produced for the Sundance Film Festival. Her new cookbook, appropriately titled How to Stuff a Wild Zucchini, was selling briskly. And she had several ideas sketched out for more stories and plays.

Though her writing success was wonderful, it could never, ever, compare to the joy she felt sitting among family and friends, to being loved by John Wayne Walker, and to being the mother of a beautiful baby girl.

The bishop stood and announced it was time for the blessing.

John handed her a folded scrap of paper. “Don’t open this until you hear me say her name.”

“It’d better not be Zucchini,” warned Lori again.

John smiled as he gently picked up their beautiful child and carried her to the front of the chapel. They were joined by his father and brothers, her father and brother, Quinn, a couple of firefighters, Charles, and Roberto.

They closed together in a circle of priesthood, which Lori found as comforting as her circle of family and friends. She was so glad she’d found her way back to the safety and joy of Christ and His Gospel.

John’s voice spoke the blessing and Lori listened for the name. After Isabella, what would he say?

“And the name by which she shall be known . . . is Isabella Z Walker.”

Lori opened the paper he’d given her and peeked at it.

He’d written, It’s spelled Zee.

Lori smiled. He’d come as close to zucchini as he dared. Well, she supposed she could live with Zee.

Isabella Zee Walker.

After the blessing, John carried Bella back down the aisle, his face radiating joy and love. As he slipped in beside her and gently placed Bella in her arms, Lori rejoiced.

“Is her name all right?” he whispered.

“It’s perfect. It really did start with some wild zucchinis, didn’t it?”

He smiled and leaned close to whisper, “And a whole lot of sparks.”

~

Charles Dobson’s Secret-but-Not-Well-Hidden Zucchini Chicken Curry Recipe

12 cups water

1 teaspoon salt

2 to 3 pounds chicken breasts

2 celery stalks, sliced

1 medium onion, diced

2 medium Gala apples (or any tart apple), peeled and diced

2 medium zucchini, peeled and diced

1 tablespoon curry powder (add more only after tasting)

4 tablespoons butter, divided

1⁄3 cup raisins (may be golden or regular)

11⁄2 cups chicken broth (or 1 bouillon cube plus 11⁄2 cups water)

1⁄2 cup Barq’s or A&W root beer or caffeine-free Coca-Cola
(no diet soda)

3 tablespoons flour

1 cup evaporated milk, undiluted (or coconut milk)

1 teaspoon salt

1⁄8 teaspoon white pepper or regular black pepper

Rice, cooked

Condiments: Spicy Mango Fruit Chutney, raisins, grated
coconut, lime wedges

In a large pot, add water and salt and bring to a boil. Add chicken and sliced celery. (If chicken is frozen, boil for 20 minutes before adding celery.) Reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Cut up the cooked chicken and set aside. Reserve 11⁄2 cups of the chicken broth; set aside.

In a large skillet, melt 1 tablespoon butter; sauté diced onions for
2 to 3 minutes. Move to a separate bowl. Dice apples and zucchini and add to onions. Add curry powder. In the skillet, melt the remaining 3 tablespoons butter and add the apples/zucchini/onion mixture. Saute for 5 minutes, stirring often.

In a bowl, combine the raisins, reserved chicken broth, and soda of your choice. Add to the skillet and cook for 2 minutes.

 Mix the flour into the evaporated milk, whisking to remove any lumps. Add the salt and pepper. When smooth, add to the skillet and stir. Cook over low heat until mixture is creamy and thick. Season to taste. Add the cooked chicken and celery.

Serve over rice with any of the condiments desired.

Serves 4 to 6.

~

Spicy Mango Fruit Chutney

1 mango

1 plum

1 Gala apple

1 nectarine

1 peach

1 teaspoon olive oil

1⁄2 jalapeño pepper, seeded and minced

1 clove garlic, minced

1⁄8 teaspoon ginger (ground or crystallized)

1⁄2 teaspoon salt

1⁄4 teaspoon white pepper or regular black pepper

1⁄2 teaspoon cider vinegar

Peel all fruit and cut into medium-sized chunks. Mix together in a bowl and set aside. In a medium saucepan, warm the olive oil over medium heat. Sauté jalapeño pepper, garlic, and ginger for 2 minutes. Add the fruit to the pan, reduce heat to low, and simmer until the fruit starts to break down, about 15 to 30 minutes. Add salt and pepper to taste. Remove chutney from heat. Stir in the vinegar. Serve with Zucchini Chicken Curry.

Makes about 11⁄2 cups.