They didn’t expect to solve that riddle.
They weren’t salvage divers, either. They were filmmakers.
And so they became the filmmakers who worked with the salvage divers who brought up the pirate ship.
Vanessa still had a strange knack for finding treasure. She’d be led sometimes by a gentle presence in the water—a blonde woman who had worked too hard in life, fallen in love with a pirate and been murdered for that love. Kitty Cutlass.
She had feared for Bartholomew that night. But he had joined her later in the confusion on the shore, and he had assured her that he was not going to the place that was now hosting Dona Isabella. He wouldn’t say more, just that he was destined for a better end, and that he was actually quite anxious to get back to Key West.
It wasn’t long before they had a break and spent time in the city. And it was at dinner at O’Hara’s where she saw that Bartholomew was really all right. He had been sitting with them idly at the bar, and then…
His Lucinda, his lady in white, came by, and he was gone, hurrying out to the street to meet her, where he held her tenderly in his arms, where their eyes met, and he kissed her.
“Very romantic!” she said, pleased.
Sean pulled her into his arms. “Let’s go home,” he said softly. “And I’ll show you romantic.”
She smiled, and slipped from the bar stool.
She turned into his arms. “I don’t need to think much at all anymore, Sean O’Hara. I know. I know that I love you.”
“I know…that I love you,” he said.
And they left the bar, and went home, and made good on their words to each other.
Author’s Note
Key West is known as the Conch Republic; those born there are known as Conchs and those who have been there for more than seven years are known as Fresh water Conchs.
Naturally, in Key West, you’re going to come upon many conch offerings. The Bahamians and the Keys’ people tend to believe they’ve both created the same recipes, but you’ll find subtle flavor variations wherever you go.
But when in Rome—or the Conch Republic—it’s great to try the local dishes. And conch chowder and conch fritters—two very popular uses for the shellfish—can be absolutely delicious.
One thing to remember—conch meat can be tough and rubbery. In any recipe, it’s best to bring a heavy-duty meat mallet, and be ready for dicing and grinding!
These recipes may not be low-cal—but if you’ve been imbibing a few of the local drink choices, you won’t care too much!