A Vintage Murder Read Online Free PDF

hours before we have to be back out there. We could make some special use of the time. What do you think?”

Spicy Lamb Burgers with Marquis Philips Sarah’s Blend 2006
    Things are starting to heat up nicely between Nikki and Derek, but if Nikki’s sixth sense is right, trouble is brewing at the Hahndorf Winery. Now, hopefully you have someone to heat things up with, but even if you don’t, invite some pals over and try a new take on an old American classic—the hamburger. These lamb burgers are tasty treats and with a good bottle of Shiraz like Sarah’s Blend you’ll be pleased you changed it up a bit. So, light up the barbie, grab yourself a nice Shiraz, and get cooking, mate!
    The Barossa Valley was settled by German immigrants in the nineteenth century. The area is a warm-weather region. The valley is well known for producing excellent red wines; the Shiraz coming out of the region is some of the best in the world. The Shiraz vines are some of the oldest in Australia, which are prized because, with age, vines tend to lose some of their youthful vigor, which leads to smaller yields and more complex flavors.
    Marquis Philips Sarah’s Blend 2006 is a smooth, full-bodied Shiraz containing fruit forward flavors of black currant blended with cedar and tosty oak. The Shiraz offers up fragrant aromas of cedar, smoke, tar, blueberry, and blackberry liqueur. Full-bodied, opulent, and structured, this intense, well-balanced Shiraz will age nicely for the next eight years and is a great value.
    1 lb ground lamb
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped garlic
1 tsp sherry
1 tsp white wine vinegar
1 tsp molasses
1 tsp ground cumin
¼ tsp ground allspice
½ tsp red pepper flakes
½ tsp salt
½ tsp ground black pepper oil
4 pita bread rounds
4 oz feta cheese, crumbled
    Preheat grill to medium heat.
    Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix well. Shape into 4 patties.
    Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well-done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
    Serves 4.

Chapter 3

    Nikki’s stomach twisted. “I th-think that would . . . be great,” she stammered. Her response did not come out the way she’d wanted it to, but she’d been out of this game for so long that she couldn’t help feeling self-conscious. What if she messed up? Okay, so this stuff was supposed to be natural, and it all just happened. It was lust, heat at its best, right? Did she wear the right panties? Oh God, she hoped she’d put a matching set on. Thank God she’d had enough foresight not to throw her grandma panties into the suitcase. Instead, she’d packed a thong that all the Victoria’s Secret models tried to make look comfortable. Please! It was a string going up your ass. No comfort in that. But it looked good. And right now, looking good beat out comfort. But there was that bulge—granted it was slight, but it was there. It was this small bulge that caused the panty line to indent slightly around the hip. What if he noticed it? Oh God, and what if . . . well, she was on top and her stomach didn’t look flat? Why the hell was she even thinking these thoughts?
    “Are you sure?” Derek asked. “I don’t want you to feel pressured. I was just thinking—hoping—but Nikki, we can definitely wait.”
    “No. I’m fine. I’m great. I’m good with this. I want to do it.” Oh God. She was so in trouble. The heat rose through her body all the way up to her cheeks.
    They got off the elevator; Derek grabbed her wrist and lightly pushed her against the wall. He held one arm above her and kissed her neck. He stopped at her ear, where he kissed the lobe lightly.
    Oh yeah, she was in hordes of trouble. He kissed her hard on the lips, and she found