Stalking the Angel Read Online Free PDF Page B

Chinese.
    “Some days are the pits,” I said. “Drive all the way down here and don’t get so much as one clue.”
    The guy with the bad eye nodded, agreeing.
    Eddie nodded, too. “Watch those Lite beer commercials,” he said. “If you looked more like a detective, people might be more cooperative.”

5

    I walked back along Ki to the first cross street, turned north, then turned again into an alley that ran along behind Ishida’s shop. There were delivery vans and trash cans and dumpsters and lots of very old, very small people who did not look at me. An ice truck was parked behind the fish market. At the back of Ishida’s place there was a metal loading dock for deliveries and another door about six feet to the right for people and a small, dirty window with a steel grid over it between the doors. An anonymous tan delivery van was parked by the people door. Nobu Ishida probably did not use the van as his personal car. He probably drove a Lincoln or a Mercedes into the parking garage down the block, then walked back to the office. It was either that or matter transference.
    I continued along the alley to the next street, then went south back to Ki and into the yakitori grill across the street.
    I sat at the counter near the front so I could keep an eye on Ishida’s and ordered two skewers of chicken and two of giant clam and a pot of green tea. The cook was an x-ray thin guy in his fifties who wore a pristine white apron and a little white cap and had gold worked into his front teeth like Mike Tyson. He said, “You want spicy?”
    I said sure.
    He said, “It hot.”
    I said I was tough.
    He brought over the tea in a little metal pot with a heavy white teacup and set a fork and a spoon and a paper napkin in front of me. No-frills service. He opened the little metal refrigerator and took out two strips of chicken breast and a fresh geoduck clam that looked like a bull’s penis. He forced each strip of chicken lengthways onto a long wooden skewer, then skinned the geoduck and sliced two strips of the long muscle with a cleaver that could take a man’s arm. When the geoduck was skewered he looked doubtfully back at me. “Spicy very hot,” he said. He pronounced the
r
fine.
    “Double spicy,” I said.
    The gold in his teeth flashed and he took a blue bowl off a shelf and poured a thick powder of crushed chili peppers onto his work surface. He pressed each skewer of meat down into the powder, first one side, then the other, then arranged all four skewers on the grill. Other side of the counter, I could still feel the heat. “We see,” he said. Then he went into the back.
    I sipped tea and watched Ishida’s. After a few minutes, Eddie and the guy with no finger came out, got in a dark green Alfa Romeo parked at the curb, and drove away. Eddie didn’t look happy. I sipped more teaand did more watching, but nobody went in, and nobody else came out. Real going concern, that place.
    The cook came back and flipped the skewers. He put a little white saucer of red chili paste in front of me. It was the real stuff, the kind they make in Asia, not the junk you buy at the supermarket. Real chili paste will eat through porcelain. He gave me a big smile. “In case not hot enough.” Don’t you love a wiseass?
    When the edges of the chicken and clam were blackened, he took the skewers off the grill. He dipped them in a pan of yakitori sauce, put them in a paper-lined plastic basket, put the basket beside the chili paste, then leaned back against his grill and watched me.
    I took a mouthful of the chicken, chewed, swallowed. Not bad. I dipped some of the chicken in the chili paste, took another bite. “Could be hotter,” I said.
    He looked disappointed and went into the back.
    I sipped more tea, finished the first chicken, then started on the first geoduck. The clam was tough and hard and chewy, but I like that. The tea was good. While I was chewing, a Japanese guy wearing a Grateful Dead tee shirt came in and went up to