Free Edge Of Evil by J. A. Jance

“I’ve added a caution that says, unless otherwise stated, comments may be posted. You shouldn’t post any comments that were sent before the caution went up. But here’s how you do it.”
    After a few minutes’ worth of practice, Ali had the comment-posting issues under control.
    “Great,” Chris said. “Now, what’s for breakfast?”
    “I don’t know about you,” Ali told him, “but I’mhaving one of my mother’s world-famous Sugarloaf Café sweet rolls. I don’t care what the scale says tomorrow morning.”
    “Let’s go then,” Chris said. “I’ll drive.”
    Several other vehicles had beaten them to the punch by the time they pulled in at 6:30 A.M . to the sugarloaf parking lot.
    Myrtle Hanson, Ali’s grandmother, had started the Sugarloaf in what had once been her husband’s gas station when she was a recent widow with twin four-year-old daughters to support. Though she lacked formal training and business experience, she’d had loads of grim determination and a killer sweet-roll recipe. In fact, it was a plate of those sweet rolls, delivered by her daughters to a local banker, that had launched the Sugarloaf in the mid nineteen-fifties. After tasting the sweet rolls, Carter Sweeney had ignored Myrtle’s inexperience and had given her the loan that allowed her to go into her business.
    By the time Myrtle passed on, the Sugarloaf’s humble roots were no longer quite so apparent. Myrtle had left the thriving business along with the sweet-roll recipe to her grown daughters. Situated at the bottom of the distinctive rock formation that shared its name, the Sugarloaf had been a Sedona-area hangout and its sweet rolls a local staple for fifty years.
    In high school, Ali had been more than slightlyashamed of the humble Sugarloaf with its gray Formica countertops and down-home atmosphere. Now that she was older, however, Ali had some grasp of the courage, grit, and fortitude it must have taken for her grandmother to start and keep the business running. She had also come to value the loyalty and determination of her parents and Aunt Evie in keeping the place going.
    On this crisp March morning, the moment Ali stepped out of the Cayenne, the smell of freshly baked rolls beckoned across the parking lot and across the years. And stepping into the warm, steamy atmosphere was almost like stepping into a gray-Formica and red-vinyl time machine. For Ali, the Sugarloaf seemed forever unchanged and unchanging.
    As soon as Chris appeared in the doorway, a smiling Edie Larson darted out from behind the counter and clasped her grandson in a fierce hug. “Look who’s here!” she announced to the restaurant at large. Then to Chris, she said, “I told your grandfather to make sure there was nothing at the house for breakfast. I was hoping that way we’d get to see you bright and early.”
    Edie let loose of Chris and turned him over to Jan Howard, a waitress who had come on board after Aunt Evie died. Jan was a red-haired, bony, seventy-something widow, who called all her customers either “Honeybun” or “Darlin’.” Jan’s false teeth tended to click when she talked, and her apron pockets always bulged with one or more packets of unfiltered Camels. She was also hardworking and utterly dependable.
    “Christopher, Christopher, Christopher!” she exclaimed. “If you aren’t a sight for sore eyes.”
    Meanwhile, Edie turned to her daughter. As she did so, the look on her face changed from joy to sadness. “I’m so sorry about Reenie,” she said, hugging Ali close. “Come in, come in. Sit right here at the counter. That way I can talk to you between customers.”
    Before Ali could slip away to the counter, she, too, had to endure a smoky-haired hug from Jan as well. Meanwhile, from the kitchen, Bob Larson saluted the new arrivals with a raised spatula as he placed a steaming plate up in the order window and pounded the bell to produce two sharp dings, letting either Edie or Jan know it was time to