Western Union, January 1944

Mar 27

Chapter 27

He promised her Paris.

Clara knew that Doc was a man of his word. He had promised to take her to Paris on their honeymoon. However, the sudden call to arms and his rapid departure did not allow that to happen.

Since Thanksgiving and after the radio announcement of the Battle of Hurtgen Forest there had been no word from him. The battle had proven to be one of the deadliest events in the war. The conflict ended on Christmas Day that year. Two holidays spent in agony not knowing if her husband was dead or alive.

Her contacts at the Red Cross could find nothing. Doc was officially listed as Missing in Action. All they knew was that he was not confirmed dead. Clara and his family refused to believe he was. They prayed, made inquiries and continued on. They refused to believe he would not return.

The sight of Western Union delivery boys on their bikes filled them with dread. Their satchels more often than not contained sad tidings of a loved one’s demise.

Winter in Savannah that year was bitterly cold. Clara refused to allow that to keep her in doors. She worked on their cottage on Maupas and planted a Victory Garden with winter kale and chard. Her cousin in Melbourne, Florida sent her a box of Blood Oranges. The kitchen was alive with aromatic scents from making her Blood Orange and Lemon and Pepper Jelly. She knew it was a favorite of Doc’s and she was determined to have it on hand when he came home.

She still met every train of soldiers coming to and going from Savannah. She brought them coffee and doughnuts and asked everyone if they had any news of Doc. For two months she asked. No one had seen or heard. Though this crushed Clara, the soldiers could never see the disappointment behind her smile. She vowed that she would give everyone a proper send off or greeting upon their return. Only her family knew her anguish.

On a frigid afternoon in mid-January, a Western Union delivery boy appeared at her door of her cottage on Maupas Avenue. Clara’s heart sank. The young man alit from his bike and with a taciturn look. In his courier bag was a telegraph and a small parcel for her.

Doc’s mother was there as well. The ladies held each other and tried to be brave and present a strong countenance. The boy handed Clara the items and tipped his hat. With shaking hands Clara opened the telegraph. It was from an Army hospital in Switzerland. The package contained a small vial of perfume labeled “An Evening in Paris”. As she read the telegraph. the floodgate of tears opened.

"I promise.” It said.

He was alive.

Rack of Lamb with Meyer Lemon & Blood Orange Pepper Jelly Glaze

This incredibly easy recipe for blue cheese and our Southern Conserve Fig Preserve with crostini makes a perfect flavorful appetizer, or even a light lunch or supper.

INGREDIENTS

2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Kosher salt and freshly ground black pepper
1/3 c. honey
2 tbsp red-wine vinegar
1-1/2 tsp ground cumin, preferably toasted
1 tsp ancho chile powder
3 tbsp The Southern Conserve Myer Lemon Blood Orange Pepper Jelly
1/2 c. orange juice
1 clove garlic, minced
1 tbsp finely chopped mint, parsley, basil, or cilantro (optional)

DIRECTIONS

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat.

Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, Southern Conserve Myer Lemon Blood Orange Pepper Jelly and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.