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  “Did EM know that?”

  “Of course not. She was too arrogant to listen to me when I tried to explain it. She signed a waiver and . . . now I just sit back and collect the money every month.”

  “But if more of her books went into production, you’d make even more.”

  “You don’t think EM’s death is going to be the end of the Tennyson Eisenberg books, do you?”

  No, she didn’t.

  “Someone else will write them. They won’t be as good, but they’ll sell and sell and sell. And thanks to Mr. Pilger, I negotiated a deal with the publisher. I get to represent their interests at various reader conferences and collect speaker’s fees. With EM gone, she can’t offend people right, left, and center anymore. In fact, in a year or two, I’ll have people thinking of her in glowing terms. I intend to canonize her,” she said blithely.

  Good luck with that, Tricia thought.

  “Now, if you’ll excuse me.”

  Tricia watched her leave the ship, then had to scramble to grab her things when the Stoneham group was called.

  She’d been surprised that Officer McDonald was waiting for her at the security checkpoint. He motioned for her to step out of line and speak to him out of earshot of the others.

  “Have you heard anything?” Tricia asked.

  “The Coast Guard hasn’t found a trace of Ms. Copper,” McDonald said gravely.

  Tricia shook her head. Cathy had been wearing that down parka, which would have weighed a ton when soaked with frigid water. There was no way she could have survived in the sea for more than a minute or more even if she’d been able to shuck the heavy coat. The thought that she may have been chewed up by the ship’s propellers made Tricia shudder.

  “Will there be any investigation into EM Barstow’s death?”

  “I’ll be speaking with NYPD within the hour.”

  “I don’t suppose you could keep me apprised of the investigation.”

  “Perhaps,” he said.

  Tricia dug into her purse and came up with one of her business cards. “I’d appreciate it.”

  McDonald placed the card in his left pants pocket, but Tricia could see the hint of a smile at the corners of his mouth. Maybe he would actually call her.

  “Have a safe ride home, Ms. Miles.”

  “I hope your next cruise is without incident,” Tricia replied. McDonald nodded, turned, and headed back down the corridor.

  Tricia had to hurry to catch up with the rest of the Stoneham group. Just as she was about to board the bus, she’d seen Harold Pilger hailing a cab. She wished she’d had another opportunity to speak with the attorney, and wondered if she might look him up when she got back home. Then again, was he liable to tell her anything she didn’t already know—if he wasn’t sworn to secrecy? She wasn’t sure.

  “We’re almost home,” Angelica said curtly. They were the first words she’d spoken in more than an hour.

  Tricia tuned in to her surroundings as the bus turned off Route 101 and onto the road that would take them into Stoneham.

  The bus began to buzz with the sounds of people gathering their belongings. Everyone seemed more than ready to go home. Since they were seated near the back of the bus, Tricia didn’t bother to collect her things.

  As they pulled into the municipal parking lot, Tricia noticed a figure dressed in a black topcoat and fedora approach the lot. “Ange,” she called sharply.

  Angelica stood in the aisle, trying to help Ginny stuff Sofia back into her snowsuit. “What?”

  “Look out the window.”

  Angelica bent down and her jaw went slack. “Good heavens! It’s Daddy!”

  “Daddy?” Ginny asked.

  “Our father,” Tricia affirmed.

  “Oh, my.”

  Most of the others were already off the bus, but Angelica lowered her voice to a whisper. “He doesn’t know about—you know,” she said, referring to her Nigela Ricita identity and empire, “and I don’t want him to know. I’m so proud of the three of you, and I want him to meet you, just not right now.”

  “Do not worry,” Antonio said, patting her back. “We will get off the bus and will talk later, no?”

  “Yes. And thank you.” Somehow Angelica managed to give all three of them a kiss.

  “What are we going to say to him?” Tricia asked.

  “I’m more interested in what he’s got to say to us,” Angelica answered.

  They donned their winter coats, hats, and scarfs, and headed down the aisle, with Angelica leading the way. By the time they got outside, most of the others had collected their luggage and were trudging toward their vehicles.

  John hurried to meet them. “Surprise!” he called, but sounded unsure of what kind of welcome he would receive.

  Angelica hurried over to him, throwing her arms around him. “Daddy, what are you doing here?”

  “I came to see my girls.”

  Tricia stood waiting. Angelica pulled away, and John held out his arms to her. “Princess?” he asked quietly.

  Tricia stepped forward, giving him a gentle hug; her welcome not nearly as enthusiastic as her sister’s had been. “Where’s Mother?”

  “Home. In Rio.”

  “What made you decide to come all the way to snowy New Hampshire?” Angelica asked.

  “I wanted to see where you live.” John shivered in his long, heavy coat. “Funny, I don’t remember winter ever being this cold.” He looked at Tricia. “I came here to apologize to you both, but mostly to Tricia.”

  “Oh, Daddy, you don’t have—”

  “Yes, I do. I just wanted you to know that I’m proud of both my girls, and I hope you can find it in your hearts to forgive me.”

  Tricia almost gave an automatic “But there’s nothing to forgive” before she realized it would take her a long, long time to forgive, and she would certainly never forget, either. “Why don’t we go inside somewhere and talk.”

  “My apartment is just down the block,” Angelica suggested.

  “I know. I’ve been to your store and met your dog. I’ve eaten lunch in your café. I’m staying in the B and B you’ve got an interest in, too. They’re all very nice.”

  Angelica smiled shyly. Even at fifty years old, a compliment from her father still meant the world to her.

  “You’ve got a nice store, too, princess.”

  “Thank you, Daddy.”

  John reached for the handle of Angelica’s big case. “Now, let’s get all your things and go home.”

  Home? Did that mean he intended to stay in Stoneham for an extended length of time?

  The sisters looked at each other, as though reading each other’s minds.

  Uh-oh!

  CELTIC LADY RECIPES

  Angelica returned from the Authors at Sea cruise determined to replicate the food they served at the Kells Grill and Lido Restaurant.

  BEEF WELLINGTON

  1 beef tenderloin (2 to 2½ pounds)

  ground black pepper (optional)

  1 egg

  1 tablespoon water

  1 tablespoon butter

  2 cups finely chopped mushrooms

  ½ cup medium onion, finely chopped

  1 sheet puff pastry, thawed

  Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.

  Reheat the oven to 425°F. Whisk the egg and water in a small bowl. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion. Stir often and cook until the mushrooms are tender and the liquid is evaporated. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Sp
oon the mushroom mixture onto the pastry sheet to within 1 inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place the seam side onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the remaining egg mixture. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

  Yield: 6–8 servings

  LOBSTER NEWBURG

  2 egg yolks, beaten

  ½ cup heavy cream

  ¼ cup butter

  2 tablespoons dry sherry

  ½ teaspoon salt

  1 pinch cayenne pepper

  1 pinch ground nutmeg

  ¾ pound cooked lobster meat, broken into chunks

  In a small bowl, whisk together the egg yolks and heavy cream until well blended. Set aside. Melt the butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly, until the mixture thickens. Do not boil. Remove from the heat and season with salt, cayenne, and nutmeg. Add the lobster. Return to the pan on low heat and cook gently until heated through. Serve hot over slices of buttered toast.

  Yield: 4 servings

  CARROT CUSTARD

  14 ounces carrots, peeled and cut into 1-inch pieces

  2 tablespoons (¼ stick) unsalted butter, at room temperature

  2 eggs

  ½ cup milk

  3 tablespoons evaporated skim milk

  ½ teaspoon freshly grated nutmeg

  ½ teaspoon salt

  Dash of black pepper

  Preheat the oven to 375°F and put the rack in the middle position. Butter a 9-inch-round cake pan and set aside. Put a kettle of water on to boil. Boil the carrots until very tender (about 30 minutes) and drain. In a food processor, with a metal blade, process the carrots with the butter for 10 seconds. Add the remaining ingredients and process for 30 seconds more, until it’s well pureed. Adjust the seasoning if necessary. Pour the mixture into the cake pan and put the pan in a large ovenproof pan. Pour enough boiling water around it to come halfway up the side of the cake pan. Place in the oven and bake for 30 to 35 minutes. The mixture will be firm and set. If using immediately, allow enough time to let it rest for 10 minutes after it has been taken out of the water. If you intend to reheat it later, leave it in the pan. When ready to serve, loosen the edges gently with a knife and invert it onto a serving plate.

  Yield: 6 servings

  STRAWBERRY CAKE

  1 cup butter, softened

  2 cups granulated sugar

  1 3-ounce package strawberry-flavored gelatin

  4 eggs (room temperature)

  2¾ cups sifted cake flour

  2½ teaspoons baking powder

  1 cup milk, room temperature

  1 tablespoon vanilla extract

  ½ cup strawberry puree made from frozen sweetened

  strawberries

  Preheat the oven to 350°F. Grease and flour 2 9-inch-round cake pans. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in the vanilla and the strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in their pans over a wire rack for at least 10 minutes. Frost with sour cream icing or your favorite flavor icing.

  Yield: 6–10 servings

  SOUR CREAM FROSTING

  1 cup butter, softened

  ½ cup sour cream

  4 cups confectioners’ sugar

  ½ tablespoon vanilla extract

  Combine the butter and sour cream and beat with an electric mixer until well blended. Gradually add the confectioners’ sugar. Add the remaining confectioners’ sugar and blend thoroughly. Add the vanilla extract and continue blending until the frosting is smooth and creamy. If you like a thinner frosting, add more milk until you get the consistency you desire.

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