Careless in Red (Inspector Lynley, #15)(170)

She turned to Hannaford. “You want Aldara Pappas,” she said. “You’ll find her at a place called Cornish Gold. It’s a cider farm.”

FINDING JONATHAN PARSONS’ FORMER wife ate up another ninety minutes of his time once Lynley left Rock Larson’s office. He began at the comprehensive, where he learned that Niamh Parsons had long ago become Niamh Triglia and had also, more recently, taken her pension. She’d lived for years not far from the school, but whether she was still at that location upon her retirement from education…Who could say? That was the limit to what they were able to tell him.

From there, he went to an address he unearthed through the simple means of browsing in the public library. As he’d suspected, the Triglias no longer resided in Exeter, but this was not a dead end. Showing his identification and questioning a few neighbours turned up their new place of abode. Like many others before them, they had headed for sunnier climes. Thankfully, this did not turn out to be the coast of Spain but rather the coast of Cornwall, which, while not atmospherically Mediterranean in climate, was the best the mainland of England had to offer in conditions that might be deemed temperate by those who were determinedly sanguine. The Triglias had been among these types. They lived in Boscastle.

This meant another long drive, but the day was pleasant and the time of year had not yet turned Cornwall into an elongated car park with occasional visual diversions. He made relatively good time to Boscastle, and soon enough he was hiking towards a steep lane of cottages which wound up from the ancient fishing harbour, an inlet protected by vast cliffs of slate and volcanic lava. What went for the high street came first in his climb?a few shops of unpainted stone that were dedicated to the tourist trade and a few more to meet the needs of the village residents?and after it came Old Street, the location of the Triglias’ home. This was nestled not far from an obelisk dedicated to the dead of two world wars. It was called Lark Cottage, and it was whitewashed like a Santorini hut, with thick mounds of heather growing in front and healthy-looking primroses planted in window boxes. Crisp white curtains hung at the windows, and green paint glimmered on the front door. He crossed a tiny bridge of slate that spanned a deep gutter in front of the building, and when he knocked, it was only a moment before an apron-wearing woman answered, her spectacles splattered with what seemed to be grease and her grey hair scraped back from her face and springing up from the crown of her head like a hirsute fountain.

“I’m doing crab cakes,” she said, seemingly apropos of her general appearance and her more specific harried demeanour. “Sorry, but I can’t be away from them for more than a moment.”

He said, “Mrs. Triglia?”

“Yes. Yes. Oh, do please be quick. I hate to be rude, but they absorb dreadfully if you leave them too long.”

“Thomas Lynley. New Scotland Yard.” As he spoke his full identification, he realised that it was the first time he’d done so since Helen’s death. He blinked at this knowledge and the quick but fleeting pain that it brought him. He showed his identification to the woman. He said, “Niamh Triglia? Formerly Parsons?”

She said, “Yes, that’s who I am.”

“I need to speak with you about your husband. Jonathan Parsons. May I come in?”

“Oh yes. Of course.” She stepped back from the door to admit him. She led him through a sitting room largely given to bookshelves, which were themselves heavily given to paperback books interspersed with family photographs and the occasional seashell, interesting stone, or piece of driftwood. Beyond this, the kitchen overlooked a small back garden with a patch of lawn, neat flower beds bordering it, and a leafing tree in its centre.

Here in the kitchen, the crab cakes were managing to produce an impressive disorder. Hot oil splattering onto the cooktop largely characterised the chaos, followed by a draining board covered with bowls, tins, wooden spoons, a carton of eggs, and a coffee press whose liquid was long since gone and whose remaining grounds looked as if they’d been forgotten ages ago. Niamh Triglia went to the cooker and flipped the crab cakes, which produced a new burst of splattering. She said, “The difficulty is managing to get the breadcrumbs to brown without dousing the entire mixture with so much oil that you feel as if you’re eating badly done chips. Do you cook, Mr…. It was Superintendent, though, wasn’t it?”

“Yes,” he said. “As to the superintendent part. As to the cooking, it’s not one of my strengths.”

“It’s my passion,” she confessed. “I had so little time to do it properly when I was teaching, and once I took my pension, I threw myself into it. Cookery courses at the community centre, programmes on the telly, that sort of thing. Problem is the eating bit.”

“Your efforts don’t please you?”

“On the contrary, they please me far too much.” She indicated her body, which was fairly shrouded by her apron. “I try to cut the recipes down for one person, but maths was never my strong suit and most of the time I make enough for at least four.”

“Are you alone here, then?”

“Mmm. Yes.” She used the corner of the egg turner to lift one of the crab cakes and examine its degree of brownness. “Lovely,” she murmured. From a nearby cupboard, she took a plate, which she covered with several layers of kitchen towel. From the fridge, she took a small mixing bowl. “Aioli,” she said, dipping her chin towards the mixture. “Red pepper, garlic, lemon, et cetera. Getting the balance of tastes just right is the issue with a good aioli. That and the olive oil, naturally. Very good e.v.o. is essential.”