Two hours later, Enos handed me a note from Georgina. ENOS’S WIFE HAS TAKEN ME HOME. YOU’LL HAVE TO GIVE ME A BLOW-BY-BLOW DESCRIPTION OF WHAT HAPPENED.
I had seen her leave right after Freddy confessed. As I gathered my things, Enos stopped me at the door. “In case the chief didn’t say anything, thank you, Ms. Holland.”
I blew air through my bangs. “You’re welcome, Enos. I’m just glad the questions are answered.” A few minutes later, I was in the car, calling Paul. I explained what had happened. “Freddy asked for a lawyer. I didn’t know if you could be his lawyer, or maybe your daughter?”
“I’ll take care of it.”
On the way home I found myself missing Marshfield. The way he had wormed his way into my heart in such a short time amazed me. I picked him up from the vet and headed for the tea shoppe.
All I wanted to do was head up to my apartment and cry. But that could wait. The people of Sea Side wouldn’t be satisfied until they saw me in person.
As soon as I parked the car, Norman Dexter walked up. “You can’t deny me an interview,” he said reasonably. “It’s in the public’s best interest.”
Of course I could refuse—if I wanted to read what his imagination put into print in place of the truth. “I’ll make a statement today. Check with me tomorrow about a time for an interview.”
He opened his mouth as if to protest then shrugged. “That’ll do. I’ll head by the police station to check their blotter.” He wiggled his eyebrows suggestively.
“Come on.” I put my arm through his. “Let’s go face the lions.”
Later—much, much later, as customers continued to pour in long past our usual closing time—Georgina locked the shop door and we headed upstairs. Marshfield had spent the rest of the day in the newly constructed kennel. He seemed relieved to see me and ready to settle down in his spot by the window.
A few minutes later, I took pizza slices out of the microwave and poured tall glasses of milk. I’d had enough tea, coffee, and soda pop to keep me afloat for a week.
“This is the way I like it,” Georgina said. “Although I wish Mathew could have been here.”
“Me too,” I admitted. “He’s due back sometime today.” I pulled up a stool and rested my feet on it. “The Tea Shoppe sleuths can retire for good.”
“Hear, hear,” Georgina said.
In the distant future I heard someone laughing. I had a funny feeling our Tea Shoppe had not seen its last mystery.
2¼ cups strong white bread flour, plus extra for dusting
2 teaspoons salt
⅓ cup sugar
2 teaspoons rapid-rise yeast
⅛ cup unsalted butter, softened
2 medium eggs, beaten
½ cup warm full-fat milk
½ cup cool water
5½ ounces sultanas
3 ounces chopped mixed peel (lemon & orange peel)
Finely grated zest of 2 oranges
1 dessert apple, cored and diced
2 teaspoons ground cinnamon
For the crosses:
⅓ cup flour
5 tablespoons water
For the glaze:
⅓ cups apricot jam
1. Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk, and half the water, and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more—you want dough that is soft but not soggy. Use the mixture to clean the inside of the bowl, and keep going until the mixture forms a rough dough.
2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5 to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size—at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
4. Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple, and cinnamon on top. Knead in until evenly incorporated. Cover and leave to rise for an hour.
5. Fold the dough inward repeatedly until all the air is knocked out. Divide into 12 pieces and roll into balls. Place, fairly close together, on 1 or 2 baking trays lined with baking parchment or silicone paper.
6. Put each tray inside a clean plastic bag and leave to rest for 1 hour or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 425 degrees.
7. For the crosses, mix the flour and water into a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. Bake for 20 minutes or until golden brown. Warm the apricot jam with a splash of water, sieve, and brush over the tops of the warm buns to glaze. Cool on a wire rack.