“Well, I think you and I might want to watch the guy anyway. Or we can sic the Fish Squad on him, or maybe even the pit bull for all those unpaid parking tickets I saw in the system.”
I smiled at the mention of the Sixth’s tough lady beat cop they called the pit bull, which got me to wondering. “Mike, I’ve been wanting to ask you—if I were a dog, what breed would I be? I’ve always thought of myself as a Jack Russell terrier.”
He laughed. “A Jack Russell’s not bad for you, but I think you’re more you of a border collie.”
“No! They’re extremely smart. They just get a little neurotic if they don’t have enough to do, but farmers have used them for generations to protect their dim-witted sheep. They’re also pretty adorable.”
“I’m a border collie?”
“You’re adorable . . . and smart and gutsy and loving and ... C’mere . . .”
Mike’s mouth was still warm and slightly sweet from the latte, and his lingering kiss made the collie thing suddenly seem a whole lot easier to take. When we parted, he gazed down at me, brushed back my chestnut hair.
“I just want you to know, Cosi . . . I’m well aware you had a choice, and I’m glad that I’m the man who’s here with you now.”
“I am, too, Mike. Very glad.”
He smiled. “So what dog am I then? Golden retriever? Irish wolfhound?”
“Rottweiler.”
Mike laughed. “A police dog, huh?”
“Guard dog. A tough and hardy breed. Dependable, lovable”—I raised an eyebrow—“usually trustworthy . . .”
“Okay. I get it.” He raised a hand. “And I’d rather you quit while I’m ahead. Besides, didn’t you say something on the phone earlier about an empty apartment upstairs that you’ve finally got all to yourself?”
I nodded. The bride and groom were off on their honeymoon, Joy was spending the night at her grandmother’s, and when my hand reached into my jeans pocket, it came out holding a small piece of shiny metal.
“See,” I said. “Before he left for Barcelona, Matt handed over his key.”
“And you’ve got the whole place to yourself tonight, right?”
“That’s right, Lieutenant, including the bedroom.”
“Come on then, sweetheart.” Rising from the chair, Mike tugged my hand. “Let’s see if it works.”
It did.
I’m happy to report the bedroom worked like a dream—all night long.
Generous trays of cookies, baked by the women of my family, were a delicious and important addition to our Italian wedding feasts. But cookies aren’t just eaten at special occasions in Italian culture. Biscotti, pizzelles (sweet waffle cookies), and many other kinds are enjoyed at all hours of the day: at breakfast with cappuccinos, in the afternoon with an espresso pick-me-up, or after dinner on a dessert dish.
Anginetti
(Glazed Lemon Cookies)
The anginetti are a satisfying treat to have with coffee. Light and buttery with a sweet lemon glaze, they often make their appearance during the holidays, and the (optional) sprinkle of nonpareils (confetti in Italian) over the glaze makes them an excellent wedding cookie, too, since the colorful sugar balls call to mind the long-standing wedding tradition of giving guests almonds coated with hard-sugar shells as favors. (The bitterness of the almonds and the sweetness of the sugar represent the bittersweet truths of married life.) While recipes for anginetti vary—some bakers shape figure eights from a rope of dough, others simply create lemon drops—my version uses the ring shape in honor of Nunzio’s wedding rings. My version is also a bit sweeter than more traditional recipes.
Makes between 3 and 4 dozen cookies (depending on size and shape of cookie)
6 tablespoons butter
¾ cup granulated white sugar
1½ teaspoons pure vanilla extract
½ teaspoon lemon extract
1 teaspoon fresh lemon zest (grated from rind)
⅛ teaspoon salt (pinch or two)
3 large eggs
¼ cup whole milk
2½ cups all-purpose flour (sifted)
4 teaspoons baking powder
With an electric mixer, cream the butter and sugar together with vanilla and lemon extracts, lemon zest, and salt. Add eggs and milk and beat for a minute or two until light and fluffy. Add flour and baking powder, blending well with mixer until you have a dough (be careful not to overmix the dough or cookies will be tough). Dough should be soft and sticky. Chill for at least one hour; cold dough is easier to work with.
Preheat the oven to 350°F. Line baking sheet with parchment paper or