Chai Another Day Read online

  Then she placed the smoldering herbs in a bowl and led us in a blessing, asking the Creator to accept the spirits of Joelle and Brandon, and to help us all heal our hearts from the violence done, and atone for any violence we ourselves had done or thought.

  “Bless this space, the shop, and the apartments above,” she said in closing. “Bless this neighborhood, this community. Banish all harmful energies, and bathe us in the Light.”

  Then we lit candles. Edgar handed out cookies and Baci kisses while Kristen helped me fill sample cups from the giant thermos I’d brought. And we all celebrated new beginnings in an old space, with tea—the Spice Shop’s own blend of chai.

  SATURDAY morning, the Market was abuzz, the shop hopping. As the clock ticked its way to the appointed hour, I watched Matt eye the door nervously. I wasn’t going to step in unless he needed me—this was his show.

  Right on time, Red Goatee walked in behind an adorable redhead in a green sundress, who began studying the jars and tins on the wall. He shot me a questioning look, and I jerked a thumb toward my employee.

  “Uh, honey. Let’s ask someone,” he said, touching the redhead’s lightly tanned arm, and she turned toward him. To Matt, he said, “Do you have Vietnamese cinnamon sticks?”

  Matt reached into his apron pocket and drew out a dark red tin from the shop’s collection of vintage spice containers. “I believe we have just the thing.”

  Red Goatee took the tin, going down on one knee as he held it out to the woman. “WILL YOU MARRY ME?” the label read, in large block letters. Her eyes widened and one hand flew to her chest.

  “Open it, open it,” Matt muttered beside me.

  “Hush,” I whispered. “She will.”

  She did. Inside, on a velvet bed, lay a cinnamon stick holding a diamond solitaire.

  Everyone in the shop cheered and clapped. And Reed got it all on video.

  Mid-afternoon, the bell on the door chimed and I glanced up from books I was straightening. The latest culinary mysteries by Barbara Ross, Ellie Alexander, Cleo Coyle, and Lucy Burdette went flying as I stood.

  “You were leaving. You left.”

  “I came back,” Nate said, spreading his hands and stepping toward me.

  “Well, I see that. But why? Is something wrong?”

  “Not in the slightest.” He put his hands on my upper arms. “I know it bugs you that I didn’t tell you I’d been watching you. But I know a good thing when I see it. The season’s almost over up there—my brother can finish up, and I’ll start getting ready for the season down here. As for next year, I don’t know what the future holds, how we’ll figure things out, but—”

  “Me, neither,” I said. If Hot Dog and Tony could follow their dreams despite the uncertainties, so could I. “But sometimes, in this business of life, when the right thing comes along, you have to change course.”

  Nails clicked on the wood floor as Arf crossed the room and poked my leg with his nose.

  “Oh!” On a mid-morning dog walk, I’d been thinking about the incident in the vintage shop and made a spur-of-the-moment visit to the Market locksmith. Now I pulled a shiny brass key out of my pocket and held it up. “For you. The key to my loft.”

  And to my heart.

  We sealed the deal with a long, sweet kiss, Arf resting at our feet. And for the second time that day, the customers and staff applauded.

  Have I said this before? I love my job.

  Recipes and Spice Notes

  The Spice Shop Recommends . . .

  PEPPER’S PERFECT SPICED CHAI

  Nicely balanced, with a tiny bite. Great hot or cold. If you’ve got star anise, add a star or two.

  1 cup water

  4 green cardamom pods

  4 whole cloves

  4 black peppercorns

  ½ cinnamon stick

  1 slice fresh ginger, roughly an inch across and ¼” thick; no need to peel it

  1 heaping tablespoon loose-leaf black tea, such as Assam or Keemun

  ½ cup milk

  honey or turbinado sugar, to taste

  In a small saucepan, heat the water, cardamom, cloves, peppercorns, cinnamon, and ginger. Bring to a rolling boil. Add the tea and boil 3 minutes. Add the milk and bring back to a boil; turn off the heat and allow to steep 2 minutes. Strain into a large mug and sweeten to taste.

  To serve iced, strain and pour over ice in a large glass.

  Serves one. You can increase the recipe and store in the fridge, covered, 2–3 days; serve cold or reheat.

  CHAI THIS FOR BAKING

  A versatile blend to spice up your pumpkin bread, oatmeal, pound cake, cheesecake, or apple raisin coffee cake. Try it with French toast—or even in a steak rub. Use virtually anywhere you might use cinnamon, even in hot cocoa, or sprinkled on sugar cookies. This blend is also the perfect foundation for a glaze, as on Pepper’s coffee cake, below.

  Variations: Omit the allspice and double the cloves; add a few dashes of nutmeg or a few twists of black pepper. For chai sugar, add 3/4 to 1 cup turbinado sugar and use in coffee or cookies.

  2 tablespoons ground cinnamon

  1 tablespoon ground ginger

  1 tablespoon ground cardamom

  ½ tablespoon ground cloves

  ½ tablespoon allspice

  Yield: 5 tablespoons (¼ cup plus 1 tablespoon)

  GLAZED CHAI SPICE COFFEE CAKE

  A classic Bundt cake with a spiced streusel swirl and topping, but no tea or coffee—so you can pair a slice with either beverage for happy taste buds!

  Streusel:

  3 tablespoons light brown sugar, packed

  1/3 cup granulated sugar

  1½ teaspoons Chai for Baking blend (or ½ teaspoon ground cinnamon and ¼ teaspoon each ground ginger, ground cardamom, and ground cloves)

  ¼ teaspoon black pepper

  3 tablespoons all-purpose flour

  2 tablespoons unsalted butter, melted

  1 cup pecans, lightly toasted, chopped

  Cake:

  2 cups all-purpose flour

  1 teaspoon baking powder

  1 teaspoon baking soda

  1 teaspoon fine sea salt

  1 teaspoon Chai for Baking blend (or ½ teaspoon ground cinnamon and ½ teaspoon ground cardamom)

  1½ cup granulated sugar

  1 cup unsalted butter, softened

  3 large eggs, room temperature

  2 teaspoons vanilla extract

  ½ cup sour cream

  Glaze:

  1 cup powdered sugar pinch of salt

  ¾ to 1 teaspoon Chai for Baking blend or cinnamon

  1 teaspoon vanilla extract

  2 tablespoons milk

  Heat oven to 350 degrees. Butter and flour Bundt pan and set aside.

  Streusel:

  In a bowl, mix brown sugar, sugar, spices, and flour. Stir in butter until mixture is crumbly. Stir in pecans. Set aside.

  Cake:

  In a bowl, stir together flour, baking powder, baking soda, salt, and spices.

  In the bowl of a stand mixer, cream together butter and sugar until smooth. Add eggs one at a time. Scrape bowl as needed. Add vanilla extract and combine.

  Add sour cream and mix until incorporated. Slowly add flour mixture. Mix until combined.

  Pour half the batter into Bundt pan. Add half of streusel and use a knife to swirl into batter.

  Pour remaining batter into pan and top with remaining streusel. Gently press streusel into batter.

  Bake 55–65 minutes until top of cake is rich golden brown, and a toothpick inserted into cake comes out clean. Let cool in pan five minutes before unmolding by turning upside down onto cake plate, tapping with the handle of a knife to loosen. Cool 15–20 minutes before glazing and serving.

  This cake freezes beautifully. Wrap well to prevent drying.

  GRAPE, PROSCIUTTO, AND MOZZARELLA SKEWERS

  Yummy any time of year, but especially cooling in the heat of summer. The recipe for Pepper’s Italian Herb Blend can be found in Assault
& Pepper.

  6–8 ounces fresh mozzarella

  2–3 tablespoons olive oil

  1 tablespoon Italian herb blend

  1 cup green grapes

  1 cup red grapes

  3–4 ounces prosciutto, sliced thin

  Cut the mozzarella into 1” cubes; if it’s already sliced, cut slices into squares. Toss with olive oil and herbs and allow to marinate at least one hour. (Don’t refrigerate, or oil will solidify.)

  Roll each prosciutto slice and cut into thirds or ribbons at least 2” wide, depending on the size of your slices.

  On a bamboo or metal skewer, thread a green grape, a prosciutto ribbon, a mozzarella cube, more prosciutto, and a red grape. Repeat on each skewer.

  Serve on a platter garnished with any remaining grapes.

  Spice Up Your Life with Pepper and the Flick Chicks

  AGAVE LIME CHILI SHRIMP

  Pepper and the Spice Shop crew call this a Twenty-Minute Dinner, but it only takes about five minutes to prepare—give the shrimp a few minutes to marinate while you throw a salad together and slice a chewy loaf of French bread.

  8 ounces cooked shrimp, tail on (roughly 16 shrimp)

  2 tablespoons agave nectar or syrup

  2 tablespoons fresh-squeezed lime juice

  ½ teaspoon chili powder

  salt and black pepper, to taste

  lime wedges, for serving

  Place the shrimp in a large serving bowl. In a small bowl, mix the agave, lime juice, and chili powder; season with salt and black pepper to your taste. Pour mixture over the shrimp and gently toss. Allow to marinate at room temperature. Add a few lime wedges to the bowl for garnish, or create individual servings, each garnished with a lime wedge.

  Serves 2 as a main course, 4–6 as an appetizer.

  A Classic from Ripe

  GAZPACHO

  Is it soup or salad? Yes! Serve with a thick, chewy bread or toasted pita chips and a crisp white wine for a cooling summer lunch or dinner.

  9 large vine-ripened tomatoes

  2 medium cucumbers, peeled, seeded, and chopped

  1 medium red onion, chopped

  1 green bell pepper, chopped

  1/3 cup olive oil

  6 tablespoons red wine vinegar

  3 garlic cloves, finely chopped

  2 jalapeño peppers, finely chopped

  Salt and freshly ground black pepper

  1 ripe avocado, mashed, for garnish

  ¼ cup thinly sliced fresh basil leaves, cilantro, or parsley, for garnish

  Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Plunge into ice water to cool, then slip off the skins. Cut the tomatoes in half crosswise, then using your hands, squeeze the juice and seeds into a bowl through a strainer. Reserve the juice and discard the seeds. Using a food processor or blender, puree half the tomatoes. Roughly chop the rest of the tomatoes.

  In a large bowl, combine the pureed and chopped tomatoes and add the juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeño peppers. Season with salt and pepper, to taste.

  Chill at least 1 hour before serving. Garnish bowls with a tablespoon of mashed avocado, if desired, and fresh herbs.

  Serves 6.

  At Home with Pepper

  PUMPKIN CHAI SPICE SNICKERDOODLES

  Using turbinado sugar instead of granulated white sugar gives the spice mix a great crunch. The pumpkin makes the cookies softer and moister than a typical snickerdoodle.

  And admit it. You love saying “snickerdoodle.”

  Extra canned pumpkin can be frozen and used later; pour off any liquid that forms in your container. Taste-test your sugar-and-spice blend to make sure it’s got enough sweetness and crunch for you.

  Cookie dough:

  2 cups + 2 tablespoons all-purpose flour

  ½ teaspoon baking soda

  ½ teaspoon cream of tartar

  ½ teaspoon kosher salt

  ¼ teaspoon nutmeg

  8 tablespoons butter, softened (1 stick)

  1 cup granulated sugar

  ½ cup pumpkin puree

  1 egg

  1 teaspoon vanilla extract

  Chai spice sugar:

  Use 1/3 cup of Pepper’s Chai Sugar Blend or:

  1/3 cup turbinado sugar 2 teaspoons cinnamon

  ½ teaspoon ground ginger

  ½ teaspoon allspice

  ½ teaspoon cardamom

  ¼ teaspoon ground cloves

  Heat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

  In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and nutmeg.

  Using an electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.

  In a small bowl, pour the chai sugar or combine the sugar, cinnamon, ginger, allspice, cardamom, and cloves.

  Roll the dough into balls, about 1” across, and roll in the sugar mixture. Place on baking sheet, 2 inches apart. Bake about 10 minutes, until the cookies are starting to set around the edges and are a light golden in the center. They should still be slightly soft in the center.

  Cool slightly on baking sheet before transferring to a rack to cool completely.

  Makes about 31/2 dozen.

  On the Town with Pepper and Her Pals

  ITALIAN SODAS

  Who cares where they originated? One sip makes a hot day cooler.

  For one serving:

  1 cup ice

  1–2 ounces flavored syrup (vanilla and raspberry are especially tasty)

  8 ounces club soda or sparkling water

  Cream, half and half, or milk

  Place a cup of ice in a 12-ounce glass. Pour in 1–2 ounces syrup, depending on your sweet tooth. Add club soda and a dash of cream. Stir, adjust to taste if needed, and enjoy!

  EDGAR’S BAKED PAPRIKA CHEESE

  Edgar and Pepper agree that smoked paprika is a true delight. This smoky, gooey appetizer is easy, tasty, and attractive, perfect for a night in or a night out!

  4 ounces goat cheese

  1 teaspoon sweet smoked paprika

  8–10 slices of a baguette, toasted

  Heat oven to 350 degrees.

  Shape the goat cheese into a disc about 1 inch by 4–5 inches and place on a baking dish or in a ramekin. If you are using a rinded cheese, slice off the top. Sprinkle the disc with 3/4 teaspoon paprika.

  Bake about 15 minutes, until cheese is soft and gooey.

  Toast the bread in advance, or pop it into the oven during the last 7 minutes that the cheese is baking; toast 5 minutes on one side, turn, and toast 2 more minutes.

  Place ramekin or cheese, transferring carefully, on your serving plate. Top with the remaining 1/4 teaspoon paprika. Arrange toasts on plate and serve immediately.

  Serves two as an appetizer.

  PINK LADY

  A classic cocktail of the pre-war club era. The egg white smooths out the sharpness of the gin, and combines with the grenadine to make a lovely drink in shades of pink, topped with a light layer of froth. Joelle would have loved it.

  For each drink:

  ½ ounce grenadine

  1 egg white

  1½ ounces gin

  Add all ingredients to a shaker with cracked ice. Shake well—when your hands are chilled, so is the drink—then strain into a martini or cocktail glass.

  Readers, it’s a thrill to hear from you. Drop me a line at [email protected], connect with me on Facebook at LeslieBudewitzAuthor, or join my seasonal mailing list for book news and more. (Sign up on my website, www.LeslieBudewitz.com.) Reader reviews and recommendations are a big boost to authors; if you’ve enjoyed my books, please tell your friends. A book is but marks on paper until you read those pages and make the story yours.

  Thank you.

  Acknowledgments and Historical Notes


  CITIES ARE ALWAYS WORKS IN PROGRESS, AND TWO RECENT changes in downtown Seattle have altered the landscape significantly. In 2017, the MarketFront opened, the first major expansion of Pike Place Market since its historic designation in 1971, on the site of the Municipal Market, which burned in 1974. The MarketFront provides additional space for vendors and producers, public gathering space, public art, and astonishing views, and will eventually tie the Market to the waterfront. The other is the ongoing replacement of the Alaskan Way Viaduct with a highway tunnel running beneath downtown. Progress on the page may not match progress on the ground; forgive me for any discrepancies.

  I’m often asked about my inspirations for the Spice Shop. They are many, but my sensory memory holds dear its recollections of Market Spice, tucked behind Pike Place Fish near the Market’s main entrance, and World Spice Merchants on Western Avenue, along with Butterfly Herbs in Missoula, Montana. And there’s a whiff of every spice shop I’ve ever visited on these pages.

  When it comes to cooking—and life—my friend Sandra Schiavon continues to inspire me. Spice Shop Sandra’s resemblance to her is entirely my pleasure.

  Although she had never seen a trousse set before, gemologist Leslie Kehoe quickly identified the stones in the set my husband inherited from his mother, and told us bits of their history that have worked their way into this story.

  Thanks to my Facebook readers for helping me name Edgar’s restaurant. Mary Ann Giasson suggested the winner: Speziato, Italian for spicy.

  When I met Dan Mayer of Seventh Street Books at Bouchercon, the world mystery convention, in the fall of 2017, I was surprised to hear him express interest in cozies, and am delighted to be the first in the lineup. Thanks, too, to the designers, publicity staff, and other booklovers at Seventh Street, and to my literary agent, John Talbot, for helping make it happen.

  Thanks to independent editor Ramona DeFelice Long, whose questions and comments made this story richer and, I hope, more clear.

  Once again, I’m grateful to Lita Artis and Ken Gollersrud for feeding me tidbits about the city of Seattle. And for feeding me, on my visits.