“Listen,” he said, “I know you gave a statement the other night, but if anything occurs to you, or anything strange happens, give me a call. Okay?”

She nodded.

Lieutenant Babcock pulled open the door, patted his jacket pocket. “Thanks for the list. We’ll get back to you.”

“Great,” said Carmela as the door swung closed on him. Hesitating before she went back to rejoin the group, Carmela considered Edgar Babcock’s words. If anything strange happens…

Anything strange? she thought to herself. Who’s he kidding? This is New Orleans. Everything is strange!

Chapter 7

BIG Easy Shrimp was one of Carmela’s all-time favorite recipes. You sautéed plump Gulf shrimp in a pan with butter, onions, garlic, green peppers, tomatoes, and spices for barely twelve minutes, then dumped the whole thing on top of hot, steamy rice. And voilà! You had yourself a dinner to die for.

Tonight Carmela’s Big Easy Shrimp was accompanied by a nice bottle of Chianti. Not the rough, slightly fermented version in the cheesy raffia basket that most people tippled during their el cheapo student days, but a lovely, lush Montepaldi Chianti. Bottled in a narrow, high-shouldered Bordeaux-type bottle, the Montepaldi was velvety rich, yet delicate in taste and scent. The perfect red wine to complement her seafood dish.

“This is so good,” exclaimed Ava, digging into her second helping of Big Easy Shrimp. “I wish I knew how to cook. I mean seriously.” Ava always claimed she followed the slash-and-burn method of cooking. Slash up some meat and vegetables, burn it in the pan.

“Cooking’s fairly simple,” Carmela told her between bites, “as long as you don’t get too hung up on recipes and measurements.”

“Is that a fact?” said Ava, reaching to pour herself another glass of Montepaldi. “I would think you’d have to measure carefully so things come out right.”

“My momma always said cooking was truly about food chemistry,” said Carmela. “That it’s more important to be tuned in to flavors and interactions between ingredients.”

Ava grimaced. “Food chemistry. That sounds kinda grim and academic.”

“It isn’t really. For example, it’s about knowing how to pair sulfur-based foods with sugar-based foods. Think how tasty onions are with rice.”

Ava looked doubtful. “I don’t know. I flunked home ec my senior year.”

“Come on,” laughed Carmela. “Nobody flunks home ec. Trigonometry and physics, maybe. Definitely calculus. But never home ec.”

“Our teacher, Miss Fruth, despised me. Besides, I was more into class plays, cheerleading, and flag twirling,” replied Ava.

“Then you didn’t flunk home ec,” said Carmela, “you flunked attendance.”

One of Ava’s crowning glories had come when she was named head flag twirler for the Jefferson High Martinettes. Then, right before graduation, high hopes for a beauty pageant career had led Ava to the Miss Teen Sparkle Pageant where she came in first runner-up. College hadn’t interested her, so Ava went on to compete in the Miss Palmetto Contest, the Miss Yellowhammer Contest, and finally the Miss Alabama Contest. Ava was pretty, some might say beautiful, but she did have a certain edge. So when her pageant career didn’t pan out as successfully as she hoped it would, Ava moved on to abbreviated careers. She worked as a cocktail waitress, skip tracer, paralegal, and photographer’s assistant, which was her longest stint. But Ava finally touched on magic and found her calling: for two years, she’d been running the Juju Voodoo and Souvenir Shop in the French Quarter.

Visitors to New Orleans who came seeking a small touchstone of the Crescent City to carry home with them were captivated by the candles, charms, and trinkets that adorned Ava’s shop. And Ava, who enjoyed spinning harmless stories about love charms and pink candles that inspired happiness and good fortune, went on to build a rather thriving business.

But, like Carmela, Ava was also blessed with a flair for the arts. And in the last year, her creative bent had led her to mask making. For the last Mardi Gras, Ava had received orders for more than three dozen custom leather masks. Fanciful bird masks with plumes and beaks, tiger masks, jeweled Venetian Carnivale masks, and even Renaissance masks. For Halloween, orders had once again poured in, and Ava was working frantically to put the finishing touches on the last of her elegant, handcrafted masks.

“Is Sweetmomma Pam still staying with you?” asked Carmela.

“Lord, yes,” replied Ava.

“It must be fun having her around,” said Carmela, whose own grandparents had long been deceased.

“Are you for real?” said Ava. “Today Sweetmomma Pam ordered a talking watch off some darned TV ad she saw on the cable sports channel. Popped for overnight delivery and put the whole thing on my Visa card.”

“Can you send it back?” asked Carmela.

Ava shrugged. “Who knows. Anyway, we had a little talk and then she stomped out. Seems she’s got some kind of date. Do you believe that? Sweetmomma Pam came here not knowing a soul and now she’s cavorting around town like a prom queen.”

Carmela stared at Ava. A seventy-nine-year-old woman was out cavorting? Where? At the local bingo parlor?

“Where’d she go?” Carmela asked.

“Some senior citizen dance,” grumped Ava. “With a date. A man. Never mind that I haven’t had a truly viable date in six months.”

“Why, Ava, I do believe you’re jealous,” said Carmela.

“That’s not the worst of it,” continued Ava. “I think she might even have a better sex life than I do.”

“No way,” said Carmela, laughing.

“Listen, cupcake, I came home the other night and found Sweetmomma Pam on the couch, canoodling with Wendell Pickens,” declared Ava.

“Wendell Pickens?” said Carmela, alarmed. “You mean the old guy who runs the fruit stand in the French Market? The one who juggles peaches and cackles?”

Ava rolled her eyes. “That’s the one.” She drained her wineglass and set it down with an air of resignation. “Can you believe it? I’m almost twenty-nine years old. I thought for sure I’d be divorced by now.”

TWENTY MINUTES LATER, THE DISHES WERE cleared from the table and Carmela and Ava were busily working away, Carmela on her menu cards and Ava on a leather mask.

“I’m absolutely in love with that green mask,” said Carmela. “But the whole thing seems like such a complicated process.” Ava was assembling a mask of iridescent sea green leather. When all the parts were fitted together they would yield the elfin face of a sea nymph.

“Mask making actually is complicated,” admitted Ava. “First you have to do sketches. You know, figure out what it’s going to look like. Then you have to create a paper pattern. That can be anywhere from three to three hundred pieces for a single mask.”

“Yikes,” said Carmela. “What’s the most complicated pattern you’ve ever done?”

Ava considered this for a minute. “Maybe a hundred and twenty pieces. When I did a really elaborate bird mask with a long beak and leather feathers.”

Carmela nodded. “Then what?”

Ava picked up a leather-cutting tool to demonstrate the next step. “Then you cut out your pieces and trim the edges so each piece lies flat against the other,” continued Ava. “Moistening and shaping the pieces comes next. Then, when they’re dry, you start to assemble all of them.”

“Using glue?” asked Carmela.

“A special leather glue,” said Ava. “If I’m fastening several layers together or putting in an unusual crimp or bend, I also use a few grommets so the pieces stay where they’re supposed to. Anyway, once the mask is assembled, I wet the whole thing again and begin sculpting.”

“How do you do that?” Carmela was fascinated by the lengthy process. The only masks she’d ever made were some miniature pressed paper ones. And Ava had helped her out by creating the initial mold.