Welcome Back to Apple Grove

237 Pages·2013·1.16 MB·English

by  Admirand C H

Copyright © 2013 by C.H. Admirand
Cover and internal design © 2013 by Sourcebooks, Inc.
Cover illustration by Tom Hallman
Cover image © lisinski/iStockphoto
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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