The Waiting Room by F.G. Cottam

F.G. Cottam is my new favorite author of horror, supernatural and paranormal fiction. He’s published several works, and I’d previously blogged The House of Lost Souls, which was the first book I read by him and the one that hooked me into his elegant, spare and eerie style of writing. The Waiting Room is a unique and creepy ghost story that incorporates elements of time travel, though not in a sci-fi way.

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The main character of Martin Stride reminded me a bit of Justin Hayward of The Moody Blues, just in appearance and description. He’s been seeing and hearing ghostly apparitions on his large estate, his kids are having terrifying visions and dreams, and he consults TV ghost hunter Julian Creed for assistance, which is where the book starts. Creed is, of course, a total charlatan though a very good one, but when he actually experiences the terrifying haunting for himself, his entire perspective shifts.

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Elena is Julian’s assistant, and I loved her character. I think one of the main reasons I like Cottam’s books overall is because he writes so eloquently in the voice of his female characters and they are multilayered and intelligent. Sometimes, male authors try to write in the female voice and it can be jarring and usually irritating to me, but Cottam’s characterization of Elena and of Martin Stride’s wife Monica are incredibly well-done. Elena and Julian had previously been romantically and sexually involved, and though you don’t get the details, you know something bad happened that caused a personal, though not professional, rift. How they find their way back to each other is both romantic, sad, and plays a pivotal role in the book’s unusual but sad and uplifting ending, if that makes any sense.

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The haunting itself is fascinating, caused by the grieving parents of a wealthy WWI veteran who died. His parents are into the paranormal and decide to try some necromancy to bring him back. Big, big mistake. Big. Huge. If you’ve ever read the short story “The Monkey’s Paw” by W.W. Jacobs, which is one of the only stories that truly frightened me so badly that I had to sleep with the lights on, you’ll get an idea of why this is so not what to do with the dead.

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In an early sequence when Martin first encounters the haunting, he is out on his estate picking up apples from where they’ve fallen on the ground, bringing them home to his wife as she is baking pies. His estate contains an old, unused rail line and a dilapidated train station waiting room from the first World War, and it’s here that the specter appears.

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The waiting room lay to the east of the house, to its rear. One evening about a fortnight prior to seeking his meeting with Creed, Stride had been gathering windfalls in the orchard, which was situated a few hundred yards on from the kitchen garden. The orchard was small and ancient and the apples of a unique variety. They were good to the taste, but tart enough for baking, too.

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I had several apples gathered from friends’ trees and decided that it was time for me to tackle that old classic, apple pie. So here we go.

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INGREDIENTS
2 pre-made pie crusts. Pre-bake one of the crusts and keep the other cold until ready to bake. You’ll see why below.
6 apples of any variety. I used 3 tart Granny Smith, 3 red and 1 Golden Delicious
1/2 cup of lemon juice
2 tablespoons cinnamon
1 cup granulated sugar
4 tablespoons butter, preferably unsalted
2 tablespoons flour
1 teaspoon salt
1 tablespoon vanilla
1 tablespoon nutmeg
1 egg

METHOD
Pre-heat the oven to 375F. Peel, core and slice the apples.

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Put in a bowl with lemon juice and sugar, stir to mix and leave to macerate for up to 30 minutes.

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Heat the butter in a skillet over medium heat and pour in the apple mixture. Cook for 10-12 minutes until the fruit softens.

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Add the flour, the salt, the vanilla and nutmeg, stir, then cook gently for a few minutes until it forms a thick, caramely sauce.

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Pour the mixture into one of the empty pie shells.

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I’ve said before that no one is ever going to ask me to quit my day job to decorate cakes and pies, and they are right. I couldn’t work with the second, cold pie crust as it started breaking, so I got fancy and cut out heart-shaped dough pieces to cover the top of the pie. You can see how well it worked………not.

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Whisk the egg with a bit of water, and brush the egg wash over the top of the pie crust hearts.

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Bake for 45 minutes.

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Serve with whipped cream, ice cream, or alone. Very tasty!

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Maledicus: The Investigative Paranormal Society by Charles French

Being a fan of anything paranormal, I quite enjoyed Maledicus: The Investigative Paranormal Society, although there were some pretty gruesome parts, too. (And I admit that I was too damn hungry to pause for my usual book-and-food photo, so I improvised and did one with a glass of the wine I used in the recipe and the book itself……….see above.) I mean, I can handle horror and great scares, but I don’t do gore very well. Anyway, this book centers around three scholars who investigate paranormal goings-on. They have an investigative society, and it actually reminded me of the Chowder Society in Peter Straub’s creepy book Ghost Story, except that here, they take a much more active role.

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The three scholars, Roosevelt, Jeremy and Sam, are all grieving in their own ways, and this is part of what bonds them and makes up the very interesting back story. They’ve formed the Investigative Paranormal Society due to their individual interests in the supernatural and when they’re asked to investigate a “haunting” of a teacher’s niece, they instead find that the niece is being slowly possessed by the evil spirit of Maledicus, who’s a true badass evil bastard whose spirit was trapped in a statue in Ancient Rome for his horrific deeds and whose sheer evil spirit is so powerful that whoever takes possession of the statue throughout history is then possessed by his nasty spirit to wreak havoc. And boy, does he!

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Maledicus is pretty horrible in the book, and I had to skip over some of the more gruesome depictions of his torture methods. The characterizations of all the main characters are great, particularly the aunt Helen, but I like strong women. Charles French (you can see more of his writing here) is a really compelling writer, and his overall story hooked me quickly. My only real beef, and this is just my own style preference, was that the characters’ personalities were revealed very quickly in the narration. I prefer to slowly learn about characters through their actions, rather than have everything about them explained from the off. But that’s just me, and a minor complaint.

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Anyway, Michael Bruno is one of Roosevelt’s oldest friends and a Catholic priest in the book, and when Roosevelt asks him to take part in an exorcism attempt to forever rid the world of Maledicus from the body of the little girl, they do it over a delicious Italian meal, which of course, includes a bottle of Chianti. As well it should!

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Marcelo’s was a small Italian restaurant located approximately halfway between Bethberg and St. Bernard’s College. Since both Father Bruno and Roosevelt enjoyed Italian food, it was a natural meeting place for the two men……….They had finished their main courses: Bruno ate Scungilli Alla Marinara, and Roosevelt had Shrimp Scampi. They were sharing a bottle of Chianti. Roosevelt poured another glass for both of them.

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Shrimp scampi is a funny play on words, because the word “scampi” is one of the Italian words for shrimp, so you’re having shrimp shrimp when you eat it. I just love a cute foodie play on words, which is probably why scampi is my favorite shrimp dish to make. I cooked this version, using rosé wine, and it was DELICIOUS! And the best part is you can drink the rest of the wine with the meal! Win-win. Anyway, this is the method that worked for me.

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INGREDIENTS
3 lbs raw shrimp, shelled and deveined (enough for 5-6 people)
8 cloves of garlic, 4 grated and 4 thinly sliced
5-6 green onions
1 teaspoon sea salt
4 tablespoons olive oil
1/2 cup rosé wine
1/2 stick unsalted butter
3 lemons
Fresh parsley for garnishing

METHOD
Slice the garlic into thin slivers.

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Do the same with the green onion.

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Gently saute in a pan with the butter, olive oil, and salt.

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Add the wine and the juice of two lemons and let simmer another few minutes, until the sauce reduces and thickens.

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Toss in the shrimp and let cook until they are pink. Don’t overcook them or they’ll be rubbery. And who wants to eat a rubbery shrimp? Not I!

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Serve over Basmati rice that you’ve cooked in chicken broth, and garnish with the parsley and lemon slices. The sauce is divine, and with that much garlic, you’ll be certain to ward off any evil spirit, even one as god-awful as Maledicus!

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