This book explores a tragedy resulting from a teacher being falsely accused. Rick Podowski, the head grievance representative for the teacher’s union enters the science lab and finds the body of the teacher hanging by a braided rope from the metal frame of the overhead florescent light fixture.
As Rick and his friends investigate, they find Dan Longreen's secret. He has been charged with sexual misconduct concerning three young girls in his Las Vegas classroom. Even though proven innocent, a small group of parents forced his resignation. He accepts a job in San Jose, California, and is creating a new life. Suddenly, he starts to receive threatening emails and there are questions about his death.
Did someone stage the suicide? Was the principal putting extreme pressure on Dan to resign to protect his forthcoming promotion or was the suicide related to Longreen's fiancée?
Roudon-Smith Winery
While working at Silicon Valley's Amdahl plant, Bob and Annamaria Roudon and Jim and June Smith began to plan the establishment of a small winery in the Santa Cruz Mountains. In the spring of 1972 the two engineers purchased vineyard land high up in the mountains.
Winemaker Bob Roudon learned how to make wine in Europe during a tour of duty with the U.S. Army in Germany. Later, he discovered French wines and winemaking techniques, which have influenced the style of Roudon-Smith wines since. By 1978, again designed and built by engineers Roudon and Smith, a newly expanded winery that would accommodate the 10,000 case goal was completed near Scotts Valley. In the 1990s production did reach 10,000 cases, but has been scaled back and the winery currently produces 4,500 cases.
After Roudon and Smith semi retired in 2006, Annette and David Hunt joined Al and Diane Drewke in a partnership that allowed two engineering families to take the reins at Roudon-Smith once again.
Al Drewke gained controlling interest in the winery and in 2011 he moved the entire operation to Watsonville.
Their wines include Sauvignon Blanc, Chardonnay, Merlot Rose, Cabernet Franc, Pinot Noir, Claret, and Duet. Rick really likes dropping a frozen strawberry into a glass of their Merlot Rose.
Rick's Red Snapper, Veracruz Style with Roudon-Smith Duet
Rick has made only one trip to Veracruz and he remembers this dish because it captures the flavors of this distinct part of Mexico, The snapper is covered with a tomato sauce and the capers, and jalapeño peppers provide an extra bite. Serve this dish with white rice. Rick modified this recipe from one he found in Bon Appetit.Serves 6
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
Place drained tomatoes in medium bowl and crush them to a coarse puree. Drain again, reserving juices.
Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, garlic and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper.
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Using long spatula, transfer fish with sauce to plates. Serve with rice, salad, sourdough bread and a glass of Duet.