I nodded, angrily chopped garlic and onion, and tossed them into a pan shimmering with heated olive oil. "I did not pretend to be anything with that woman." I didn't want to tell Tom about the collage I'd bought him, because now I was wondering if the gallery had a return-for-cash policy.

"Watch yourself, because that woman has served time for assault."

"You're kidding." I set water on to boil for orzo pasta. Then I chopped a few ounces of smoked ham and a couple of tomatoes, and stirred them along with some whole-grain mustard, Madeira, white wine, marjoram, and oregano into the headily fragrant, sizzling garlic mixture. A spicy pasta dish would go wonderfully with the halibut. When the sauce was simmering, I asked, "Boots Faraday assaulted somebody?"

"Seems she did a series of artworks for a client. Man owned a snowboard store, he used a snowboard as a ,down payment on half a dozen collages featuring snowboarders. When Ms. Faraday finished them, the guy said he'd changed his mind. He didn't want the collages anymore, but he told her to go ahead and keep the board. She could even hang the collages in Killdeer restaurants, he added happily."

"For heaven's sake."

Chile Con Queso Dip

1 pound lean ground beef 12 ounces English-Cheddar flavor Velveeta, or regular Velveeta 1/2 cup medium picante sauce (or ½ recipe of the tomato, onion, and chili sauce from Sonora Chicken Strudel, well drained) Corn chips and crudités

In a wide frying pan, sauté the ground beef over medium-high heat, until brown but not overcooked. While the meat is cooking, cut the Velveeta into 1-inch cubes. When the beef has browned, add the Velveeta cubes, turn the heat to medium-low, and stir until the Velveeta has melted. Turn the heat to low and add picante sauce or the Mexican strudel sauce. Heat just until bubbly and serve with chips and/or crudités.

Marmalade Mogul Muffins

1/2 pound (2 sticks) unsalted butter 1 3/4 cups sugar, divided 4 large eggs 2 cups buttermilk 4 3/4 cups all-purpose flour (High altitude: add 1/4 cup) 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons orange zest, minced 1 cup best-quality bitter orange marmalade (recommended brand: Harry and David Wild & Rare Bitter Orange Marmalade)

Preheat the oven to 350°F (High altitude: 375 ).

In a large mixer bowl, beat the butter with 1 1/2 cups of the sugar until well combined. Add the eggs one at a time and beat well, Add buttermilk and mix thoroughly. In another bowl, mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture. The batter will be stiff. Stir in the zest and marmalade. Using a 1/3-cup measure, divide the batter among 28 muffin cups that have been fitted with paper liners. Using, the last 1/4 cup of sugar, sprinkle a teaspoon or so over each muffin.

Bake 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.