Summer By The Sea
With a little determination and a lot of charm, Rosa Capoletti took a run-down pizza joint and turned it into an award-winning restaurant that has been voted "best place to propose" three years in a row. For Rosa, though, there has been no real romance since her love affair with Alexander Montgomery ended without explanation a decade ago.But guess who's just come back to town?Reunited at the beach house where they first fell in love, Rosa and Alexander discover that the secrets of the past are not what they seem. Now, with all that she wants right in front of her, Rosa searches for happiness with the man who once broke her heart and learns that in love, as in life, there are second chances.
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Praise for the novels of
SUSAN WIGGS
“This is the perfect beach read.”
—#1 New York Times bestselling author Debbie Macomber on Summer by the Sea
“[Wiggs’s] keen awareness of sensory detail ensures that the scents and sounds of Rosa’s kitchen are just as palpable as the heady attraction between the protagonists.”
—Publishers Weekly on Summer by the Sea
“Wiggs is one of our best observers of stories of the heart. Maybe that is because she knows how to capture emotion on virtually every page of every book.”
—Salem Statesman-Journal
“Wiggs explores many aspects of grief, from guilt to anger to regret, imbuing her book with the classic would’ve/could’ve/ should’ve emotions, and presenting realistic and sympathetic characters…. Another excellent title [for] her already outstanding body of work.”
—Booklist on Table for Five
“With the ease of a master, Wiggs introduces complicated, flesh-and-blood characters into her idyllic but identifiable small-town setting, sets in motion a refreshingly honest romance, resolves old issues and even finds room for a little mystery.”
—Publishers Weekly on The Winter Lodge
“Empathetic protagonists, interesting secondary characters, well-written flashbacks, and delicious recipes add depth to this touching, complex romance.”
—Library Journal on The Winter Lodge
“Wiggs’s uncomplicated stories are rich with life lessons, nod-along moments and characters with whom readers can easily relate. Delightful and wise, Wiggs’s latest shines.”
—Publishers Weekly on Dockside
“A wonderfully written, beautiful love story with a few sharp edges and a bunch of marvelously imperfect characters, this is one of Wiggs’s finest efforts to date. It’s sure to leave an indelible impression on even the most jaded reader.”
—Romantic Times BOOKreviews on Dockside
“Susan Wiggs writes with bright assurance, humor and compassion about sisters, children and the sweet and heartbreaking trials of life—about how much better it is to go through them together.”
—New York Times bestselling author Luanne Rice
“A bold, humorous and poignant romance that fulfills every woman’s dreams.”
—Christina Dodd on Enchanted Afternoon
“[A] delightful romp…With its lively prose, well-developed conflict and passionate characters, this enjoyable, poignant tale is certain to enchant.”
—Publishers Weekly on Halfway to Heaven
“The Charm School draws readers in with delightful characters, engaging dialogue, humor, emotion and sizzling sensuality.”
—Costa Mesa Sunday Times
“A rare treat.”
—Amazon.com on The Firebrand
“A human and multilayered story exploring duty to both country and family.”
—New York Times bestselling author Nora Roberts on The Ocean Between Us
Susan Wiggs
Summerby theSea
In memory of Trixie,
beloved companion, faithful friend.
Contents
Acknowledgments
Part One Antipasto
Chapter One
Chapter Two
Chapter Three
Chapter Four
Part Two Insalata
Chapter Five
Chapter Six
Chapter Seven
Chapter Eight
Chapter Nine
Part Three Minestra
Chapter Ten
Chapter Eleven
Chapter Twelve
Chapter Thirteen
Chapter Fourteen
Chapter Fifteen
Chapter Sixteen
Chapter Seventeen
Chapter Eighteen
Chapter Nineteen
Chapter Twenty
Chapter Twenty-One
Part Four Pasta
Chapter Twenty-Two
Chapter Twenty-Three
Chapter Twenty-Four
Chapter Twenty-Five
Chapter Twenty-Six
Chapter Twenty-Seven
Chapter Twenty-Eight
Chapter Twenty-Nine
Chapter Thirty
Part Five Entrata
Chapter Thirty-One
Chapter Thirty-Two
Chapter Thirty-Three
Chapter Thirty-Four
Chapter Thirty-Five
Chapter Thirty-Six
Chapter Thirty-Seven
Chapter Thirty-Eight
Chapter Thirty-Nine
Chapter Forty
Chapter Forty-One
Chapter Forty-Two
Part Six Dolci
Chapter Forty-Three
ACKNOWLEDGMENTS
As always, I’d like to acknowledge my ever-patient critique group: Rose Marie, Anjali, Kate, Lois, P.J., Susan, Krysteen and Sheila, for their talent, wisdom and courage to sample a number of culinary experiments. I’m deeply grateful to my agent, friend and champion Meg Ruley, and to Martha Keenan and Dianne Moggy of MIRA Books. Molto grazie to Mike Sharpe of Four Swallows Restaurant on Bainbridge Island, Washington, for patiently answering my many questions. And finally, a very special thank-you to my Uncle Tommy, who has no idea why I’m thanking him: you’ve never heard the sound of my voice, but you’ve always had my love, admiration and respect.
PART ONE
Antipasto
Antipasto: The Italian word for a snack served before a meal. These are dishes to pique the appetite, not quench it. Antipasto literally means “before the meal.” Mamma used to say it was the anti-noise course because my brothers, Robert and Sal, would be so busy stuffing their faces that they’d forget to complain about being hungry.
Caponata
This has an excellent flavor and makes a very nice presentation on a perfect leaf of lettuce, not that Robert and Sal ever gave a hoot about presentation. And it’s even quite low in calories, not that guys care about that, either. Serve this as a traditional antipasto with a good crusty Italian bread and a glass of chilled Pinot Grigio.
Peel and dice an eggplant, toss with salt, put in a colander and drain for at least a half hour. Then heat up a heavy skillet and add ¼ cup olive oil, a small onion, chopped, and a stick of celery, also chopped. Add the eggplant and sauté. Finally, add three chopped tomatoes, three minced anchovies, a pinch of sugar, ¼ cup wine vinegar and a spoonful of capers (the best ones come from Pantelleria Island). If your family likes olives, add some of those, too, along with a pinch of red pepper flakes. Simmer for ten minutes. Cool, then store overnight in a glass container. For a smoother spreading consistency, you can whirl the mixture in the food processor, but don’t overdo it. Things that are too smooth lose their character.
