Three Blonde Mice Read online

  Three Blonde Mice

  Jane Heller

  Copyright

  Diversion Books

  A Division of Diversion Publishing Corp.

  443 Park Avenue South, Suite 1008

  New York, NY 10016

  www.DiversionBooks.com

  Copyright © 2016 by Jane Heller

  All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever.

  This is a work of fiction. Names, characters, places and incidents either are the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, events or locales is entirely coincidental.

  For more information, email [email protected]

  First Diversion Books edition August 2016

  ISBN: 978-1-68230-284-2

  Also by Jane Heller

  FICTION

  Best Enemies

  Clean Sweep

  Crystal Clear

  Female Intelligence

  Infernal Affairs

  Lucky Stars

  Name Dropping

  Princess Charming

  Sis Boom Bah

  The Club

  The Secret Ingredient

  An Ex to Grind

  Some Nerve

  NONFICTION

  Confessions of a She-Fan: The Course of True Love with the New York Yankees

  You’d Better Not Die or I’ll Kill You: A Caregiver’s Survival Guide to Keeping You in Good Health and Good Spirits

  For Elaine, Jackie, and Pat, my farm fatales, whose friendship inspired me to bring them back.

  Prologue

  The fingers hovered over the laptop’s keyboard, fidgeting and flexing, poised to begin typing. And then suddenly, propelled by the writer’s burst of inspiration or clarity of purpose, they were off, racing over the keys in a manic hurry. Within minutes, the following words appeared on the screen:

  Dear Pudding,

  Did you know I call you Pudding, by the way? No, of course not. The name came to me as I was watching your cooking video on YouTube. You were talking about how you’ve loved pudding since you were a kid—chocolate pudding, banana pudding, rice pudding, tapioca pudding, sticky date pudding with caramel sauce. I had this hilarious image of your body dissolving into a vat of thick, spongy, gelatinous pudding, sort of like the Killer Robot from Terminator 2 melting into liquid metal or the Stay Puft Marshmallow Man in Ghostbusters transforming into the gummy white goop that buries Manhattan. Listen to me carry on about movie villains. Too much time on my hands, I guess.

  Anyway, I signed up to be a guest at the hotel’s Cultivate Our Bounty week just so I could get close to you, but since we won’t have quality time alone until the very end, I thought I should write a quick note to say how much I despise you.

  Yes, despise you. Does it scare you to hear that? Are you shocked that someone doesn’t think you’re God’s greatest gift to the world? I’ll pretend to be your fan for the entire week, and you’ll probably buy my act, because you don’t have a clue. You walk around like you’re this important chef, someone whose passion in the kitchen we’re supposed to admire, but we both know you’re in it for the money and the ego. You’re all about having foodies slobber over you as a promoter of the farm-to-table movement—excuse me, the farm-to-fork movement. Or is it plough-to-plate, cow-to-kitchen, barn-to-bistro, or mulch-to-meal? I can’t keep track of your terminology anymore, can you? Bottom line: There’s only one movement you promote, and it’s your own.

  You’re a fraud—100 percent con artist. You wouldn’t know authenticity if it hit you over the head with one of your overpriced cast iron skillets. You have the image of this do-gooder who’s all about the land and the farmer and the planet, when in fact you have no conscience, no remorse for your actions. Do you know how much those actions enrage me? Enrage me, as in pure, unprocessed, non-genetically modified rage. If you don’t get that, you will—as soon as it sinks in that your miserable life is nearly over. When that happens, your instinct will be to use this letter to protect yourself, but you won’t show it to anybody—not the police, not even the little toads who work for you, because you have too many secrets of your own and can’t risk the exposure. Pretty interesting predicament you’re in, wouldn’t you say?

  I’m sorry about having to kill you on Saturday at the Bounty Fest thing. Not because you deserve to live—we’re all better off with you dead, believe me—but because killing isn’t something I do on a regular basis, and I really don’t want to get caught. There’s always the chance that some unlucky bastards could show up in the wrong place at the wrong time, and I’d have to take them out too. Still, while I’d rather not commit multiple murders, killing you will be so satisfying after what you did that I’ll just have to shrug off potential collateral damage. Besides, any idiots who fall for your Cultivate Our Bounty bullshit deserve whatever they get.

  The fingers sagged over the keys, depleted after their flurry of activity, but eventually directed the cursor to the navigation bar, clicked “file,” then “print.” Seconds later, the Dear Pudding missive materialized on plain white paper, ready to be sent to its recipient or, perhaps, delivered in person.

  Day One:

  Monday, July 15

  1

  “Welcome. Welcome,” said the woman who was standing in the center of the room. Fifty-something years old, she had a weathered but pleasant-looking face and wore a Whitley-logoed T-shirt with a pair of blue jeans. Her gray hair was fashioned into two long, age-inappropriate braids. If she’d had a beard and mustache, she would have been the spitting image of Willie Nelson. “I’m Rebecca Kissel, Whitley’s executive director. I’m so pleased that you’ve chosen us for your agritourism experience and are here at our Welcome Happy Hour. We’ve got an exciting week planned for you, and the weather is supposed to cooperate, so I know it’ll be fun as well as educational. You’ll enjoy meeting our in-house staff as well as your fellow agritourists, but the highlight will be your interactions with the renowned farm-to-table master we’ve snagged for you: Chef Jason Hill, who personifies clean, sustainable food that’s as beautiful to look at as it is to eat. He’ll be your instructor this week as our artisan in residence and will preside over our Saturday Bounty Fest finale to which we invite our non-Cultivate-Our-Bounty guests as well as members of the community.”

  She nodded at a long table set up across Whitley’s Harvest Room, a serene space that overlooked infinite pastures. It was painted in the palest yellow and decorated in a neutral palette of bleached oak flooring and oversized white slipcovered chairs. There were also strategically placed white poufs—cubes that doubled as ottomans on top of which rested reading materials about the property’s rich agricultural history.

  “Before you leave tonight,” she continued, “please stop by the hospitality table and pick up your personal earth-friendly, 100 percent recycled cotton Whitley tote bag. There’s one for each of our agritourists as well as one for Chef Hill—you’ll see your name tag pinned to your bag—and it contains maps of the property, a biography of Chef Hill, his recipes that you’ll be preparing, a copy of his latest cookbook, the schedule of events, and lots more. The tote bags are handy because you can repurpose them for the beach, for work, for groceries, for gardening, whatever you like.” She beamed, as if she were about to announce a cure for cancer. “You’ll really appreciate the bags after you’ve cooked with us this week. Just think how much fun it’ll be to bring your homemade fruit preserves, pickled vegetables, and raw nut balls to your friends and neighbors!”

  “Speaking of nut balls, whose idea was this trip anyway?” I said to my best pals, Jackie Gault and Pat Kovecky, as we huddled together in a room full of strangers at the start of our week’s vacation.
Well, more precisely it was a “haycation” because we were staying on a farm.

  No, we weren’t camping out in some broken-down barn. Please. I’m a person who has standing appointments for twice-weekly blowouts. We’d booked the Cultivate Our Bounty package at Whitley Farm, a Relais & Chateaux resort in Litchfield, Connecticut. It boasted a restaurant headed by a James Beard Award nominee and guest cottages outfitted with four-poster king-size beds swathed in Frette linens and layers of down, and we were there to learn where our food comes from and take culinary classes so we’d be able to cook the stuff. We would be milking a cow and making cheese from that milk; selecting a grass-fed, pasture-raised chicken and then roasting it with herbs we picked in the garden; foraging among the weeds for elderberries, milkweed, and other oddities of nature and then turning them into edible menu items. From Whitley’s brochure: “Our goal is to increase understanding and appreciation of the land and the food it provides by giving our agritourists the opportunity to cultivate the bounty that sustains us while experiencing true farm-to-table cooking.”

  “It was my idea,” said Jackie in her low, husky voice. “I thought the Three Blonde Mice deserved a week that didn’t involve a hit man and a wacko ex-husband.” She knocked back the last of her wine and heaved a grateful sigh, as if she’d been waiting all day for that glass. She preferred hardcore alcohol like bourbon and Scotch but would drink anything you put in front of her—too much of it lately, if you asked me. As for her “Three Blonde Mice” bit, it was the nursery rhyme nickname I’d given the three of us when we met seven years ago, and not because we were mousy. My hair was shoulder length and highlighted to a near platinum blonde; Jackie’s was cut short and utilitarian like a punk boy’s, spiky and strawberry; Pat’s was a maze of tight frizzy curls—the color of oatmeal with glints of gray.

  “I think it’ll be enlightening,” said Pat, after a decorous sip of her wine. She held her glass with her pinky extended like someone drinking tea out of one of those itsy bitsy china cups. “A nice change from last year’s trip, that’s for sure.”

  “I’m counting on it,” said Jackie.

  We took vacations together every year, and the last one was a disaster: a seven-day cruise to the Caribbean on an enormous floating hotel called the Princess Charming, during which Jackie’s ex-husband Peter had hired one of the other passengers to kill her on the ship. Yes, kill her. (The would-be hit man was in the dining room with us every night. At the 6:30 early-bird seating, if you can believe it.) On top of that, she and Peter had been partners in J&P Nursery, a landscaping and gardening center in Bedford, a New York suburb frequently referred to as one of the most posh hamlets in America. The nursery serviced the fifty-acre estates of Wall Street hedge fund managers who viewed themselves as country gentlemen and therefore bought a lot of topiary. But when Peter turned out to be a crook, a cad, and a creep, and was carted off to the big house, the business became Jackie’s responsibility.

  Pat gave Jackie’s arm an affectionate squeeze. “We won’t let anything or anyone upset the apple tart this week, don’t you worry.”

  “Apple cart, Pat.” I always tried to restrain myself from correcting her, but, despite her privileged upbringing and Ivy League education, she was hopelessly susceptible to malapropisms and often spoke in sentences you’d expect to hear from a foreign exchange student. “I’m sure apple tarts will figure into our week here though.”

  I polished off my glass of Whitley Farm’s Merlot-Petit Sirah. It was pretty decent for a blend produced in Connecticut, which was not, after all, California. In California, we’d be blathering about how a wine’s structure, balance, and aroma were a religious experience. Not that I was a wine connoisseur. I drank red mostly because it was packed with life-saving antioxidants, allegedly. Women my age—I’m on the diminished-estrogen-level side of forty-five and a borderline hypochondriac—need all the help we can get.

  “Now that you’re all sufficiently lubricated, are you ready for our Whitley Mystery Challenge?” asked Rebecca, our fearless leader, as servers clad in yellow aprons that matched the walls stood at attention over by the table where our tote bags awaited us.

  “Mystery Challenge?” I rolled my eyes. “I hate mysteries. They’re in the same category as surprises, and you know how I feel about those.”

  “Elaine,” Jackie groaned. “Try to just go with the flow for a change.”

  “Your servers are going to blindfold you,” Rebecca explained, “and then you’ll taste several of Chef Hill’s offerings that showcase Whitley’s commitment to sustainable food systems. You’ll smell and touch each bite, savor it, and explore the culinary experience. Afterwards, you’ll remove your blindfolds, and we’ll discuss what you were eating, and you can assess your palate’s ability to identify flavor profiles. This is how you’ll begin to cultivate your bounty and learn where it comes from.”

  “Give me a break. Do we really need to know where our bounty comes from?” I said. “Personally, I think people who obsess about whether their salmon is sockeye or chinook are schnooks. It’s a piece of fish, not a priceless diamond, and all it does is swim through my intestinal tract and land in my toilet bowl. And foraging? Seriously? What if we get Lyme disease from traipsing through the woods, not to mention poison ivy? Oh, and The Huffington Post had an article the other day about a man who drank raw milk from a farm like Whitley and came down with Guillain-Barré syndrome.”

  “Elaine.” Jackie groaned again, while Pat giggled.

  Okay, I admit I was risk-averse and paranoid, anticipating danger, disaster, and death when no possibility of these things existed. Such traits could be amusing if you were a friend and irritating if you weren’t.

  “You’ll end up liking this trip,” said Jackie, as a rosy-cheeked male server with a mullet headed our way carrying something that wasn’t food. “You’re just being your usual neurotic self.”

  She was probably right. She and Pat knew me better than almost anyone. We’d met at a New York courthouse the day we’d all shown up to divorce our worthless spouses. Twenty minutes after our chance encounter in that musty, charmless lobby, we’d moved from consoling each other about our exes to celebrating our shared courage in shedding them, and then we’d ditched our lawyers and gone out for lunch—a long lunch involving a piano player who sang “Hey Jude” and kept exhorting everybody to join in, which nobody did. Many more get-togethers followed, and the Three Blonde Mice became as close as sisters. It didn’t matter that we were very different in terms of personality and background. We genuinely cared about the friendship, and nurtured it.

  “And while you may not want to learn all this farm stuff, I do,” Jackie went on. “A lot of my customers are installing vegetable and herb gardens on their properties, and I need to be knowledgeable about it. Besides, Chef Hill is kind of hot from what I’ve seen of him on TV.” She wiggled her hips. “Maybe I’ll get lucky.”

  Ever since Peter had traded my tomboy, whiskey-voiced friend for a simpering girly girl named Trish who probably wore her pearls to bed, Jackie had been on the prowl for men who would validate her sex appeal, and her quest only intensified after their divorce. She talked incessantly about getting laid or wishing she could.

  “And I’ll learn how to cook healthier meals for Bill and the children,” said Pat.

  Pat’s husband was a gastroenterologist named Bill or, as I’d dubbed him, the God of Gastroenterology. He was a celebrity doctor, the guardian of the country’s collective digestive system, and he popped up on Good Morning America whenever there was a national outbreak of E. coli. After a few years of letting his big, know-it-all personality overshadow her gentle, supportive one, Pat had decided enough was enough and divorced him. Eventually, he realized what a dope he’d been—it’s not every day you find a woman of Pat’s devotion and utter goodness—and came crawling back. They re-married, to the delight of their five teenagers—four boys, and a girl who had Pat’s squat, pear-shaped body and round, full face along with her sweet nature and shining blue ey
es.

  “I get that you both have your agendas for this week,” I said, “but being educated about the lifespan of a zucchini blossom isn’t my idea of a good time.”

  Our server arrived, interrupting our back-and-forth. “Good evening. I’m Oliver, and I’ll be working with you for the Mystery Challenge.” He held up three black eye masks of the type used for either a good night’s sleep or a date with the guy from Fifty Shades of Grey, and slipped a blindfold over our eyes. “Now I’ll fetch your challenge items. Be back in a few.”

  Suddenly, I was in total darkness, and I did not enjoy the feeling. Nor did I appreciate having my eye makeup smudged.

  “It’s Oliver again,” said our server after we had stood silently for a few minutes, awaiting his return. It was as if losing our sight had infantilized us, rendering us mute as well as blind. “I’ve got a tray of food here—three different bites for each of you ladies. I’ll guide your hands to the bites and you can sample them. After your blindfolds come off, you’ll tell Rebecca what you ate. Ready?”

  “Yup, me first, Ollie,” said Jackie. “I’m starving.”

  “Okay, I’m picking up your right hand now and directing it to one of the bites,” he said.

  “Hm. Slippery,” said Jackie. “The hors d’oeuvre, not you, Ollie.”

  “Take your time with it,” he said. “Really savor it.”

  I could hear Jackie chewing. She was a loud chewer even when she wasn’t savoring. “Very tasty,” she said. “I could wolf down a dozen more of these, whatever they are.”

  “I’ll go next,” chirped Pat.

  While my friends were playing Whitley’s little mystery game with Oliver, I lifted my blindfold just enough to sneak a peek at the tray of Chef Hill’s tidbits. Call me a cheater if you must, but I wasn’t about to eat just anything. My blood pressure was ninety over seventy for good reason. My cholesterol level was an impressive 160. And I weighed 130 pounds, which, for a middle-aged woman of my nearly six-foot height, made me a giantess with a model’s figure—if not the staggeringly beautiful face. Why was I such a healthy specimen? Because I was in control at all times. I mean what if something on that tray was a cow testicle or an octopus heart, one of those “chef’s specialty” items you see on restaurant menus nowadays, and I spent the rest of the week with my head over the porcelain throne?