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    Over to You
    Over to You
    Over to You
    Ebook69 pages51 minutes

    Over to You

    By Kathy Stewart

    ()

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    About this ebook

    You go to bed with the sound of rain thrumming on the roof. You can tell this time it’s different. You don’t need the news, the weather forecasts, the trees whipping in the violent south-easterly; the feeble heifer crouched in the paddock, shivering, her glassy eyes staring when you find her dead in the morning outside the meagre
    shelter offered by the rusty iron roof. You’re waiting, lying in bed next to your love ...
    Drama, romance, suspense ...
    Over to You will take you on a journey into different worlds, from the UK, Africa and Australia to Italy. Experience the thrill, the excitement, the scents, the sounds, the emotions that make up the human condition. Laugh and love along with the author as you travel along new pathways to adventure.

    LanguageEnglish
    PublisherKathy Stewart
    Release dateNov 29, 2014
    ISBN9781311901170
    Over to You
    Author

    Kathy Stewart

    Kathy Stewart was born in South Africa, and now lives on the Gold Coast, Australia. Her manuscripts, [The] Chameleon [Factor] and Race Against Time, were shortlisted and longlisted respectively for the 2010 CWA Debut Dagger Award in the UK. Another historical mystery, The Mark of the Leopard, is in the pipeline.

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      Book preview

      Over to You - Kathy Stewart

      Over to You

      a collection of short stories

      Kathy Stewart

      Over to You: a collection of short stories

      Copyright 2014 Kathy Stewart

      All rights reserved

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favourite ebook retailer and purchase your won coy. Thank you for respecting the hard work of this author.

      Contents

      The Scent of Things to Come

      Horse-riding on the Pian Grande

      It is Over

      No Junk Male

      Changing Tide

      Welcome Back

      Flood

      The Black Bull

      About the Author

      The Scent of Things to Come

      I experienced something recently which really brought a smile to my face. A friend of mine, who happens to be an expert gardener, brought me packets and packets of fresh home-grown herbs.

      I was overwhelmed by his generosity – and not a little daunted by the prospect of what to do with so many delightful but obviously prone to decaying freshly picked plants. Of course I resorted to the internet, where I found loads of information on preserving herbs, from freezing to drying by various methods.

      I selected those most suitable for freezing, these being the soft-stemmed and soft-leafed ones like sweet basil and ginger basil, and set about checking them for insects and then cleaning off any dead leaves. This done, I popped them into ziplock bags and then into the freezer. How easy!

      But this method wasn’t suitable for the woodier plants like sage and rosemary, so I followed the same cleaning process as before and then suspended these plants by their stems inside brown paper packets, which I then hung from the clothes line in the hot Queensland sun. From the information I’d read, I’d need to bring these in at nightfall and find a warm airy room in the house to place them in because drying herbs by this method can take up to two weeks! Gulp! Too long, she cried. There has to another way.

      Well, there is another way; two other ways, in fact. One is by drying them in a microwave, which is actually the preferred method after air-drying; and the second is by putting them in an ordinary convection oven at a low heat.

      First I tried the microwave. It seemed to stew the plants, especially the softer ones like mint and basil. Yes, I did have more basil, loads of it, packets and packets of it, in fact.

      And then I lit on an idea. My temperamental oven, an ancient St George which I’d inherited with the house, had once again taken to switching off mid-cook and sulking along on a low heat, drying out any food placed in it rather than cooking it. Wouldn’t it be the perfect vehicle for drying my herbs? It was worth a try – and certainly quicker than waiting for them to air-dry.

      I checked through the remaining herbs and chose the most plentiful species, which happened to be rosemary. I could risk wasting some of that. I followed the usual process and soon had the leaves and some clean stems arranged on a flat baking tray. Into the oven they went. Soon the aroma of rosemary wafted through the house, redolent of succulent lamb roasts and lazy days out on the deck eating brightly coloured vegetable casseroles seasoned with oregano and sage.

      The results were amazing. When finished, the rosemary still looked relatively green and smelt delicious. I could almost taste it on my tongue. Encouraged, I tried some sage, and then basil, parsley, thyme, oregano and finally the mint. Ah, the mint! There was spearmint, peppermint and – chocolate mint. My mouth waters just writing it.

      For that entire day, our house was filled with these taste-tingling scents. In our minds, we devoured roast pork with thyme; roast chicken with sage stuffing; basil pesto on fresh tomatoes, garnished with parsley; oregano in creamy Italian lasagne, complete with garlic and mozzarella

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