At the grocery store I bought ingredients for Shrimp Dumpling Soup, Chile Relleno Torta, as well as avocados, mushrooms, and baby lettuces for salad. Back at the Farquhars I spread everything out and began to get out pans to grease. My cooking concentration began to rev up, like the adrenaline some athletes claim after the first mile. Then the security gate buzzed. It buzzed and buzzed. It was apparent that I had gone from live-in cook to phone answerer to butler and general factotum. "Yes," I said into the speaker. The closed-circuit camera showed two men in a dark sedan. "Goldy Bear?" asked one of them. "We would like to talk to you." Police officers. I said, "I am unbelievably busy." "Just a few questions." "May I cook while you ask things?" "We'd rather you'd take some time out." "Then you'll have to come tomorrow." A pause. They looked at each other. "You can cook," said one. I buzzed them through. A moment later, I opened the front door and drew my mouth into what I hoped was a threatening pucker. "My business isn't in jeopardy, is it?" "If we can just talk to you, Ms. Bear, we should be able to get some things straightened out." "Right," I said as I turned to walk down the hall to the kitchen. "I can't wait."

8 CHILE RELLENO TORTA 1 lb. pound cheddar cheese, grated 1 lb. pound Monterey Jack cheese,grated 5 eggs 1/3 cup all-purpose flour 12/3 cups half-and-half 1 4-ounce can diced green chiles, drained 1/4 cup picante sauce Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8 to 10 servings.