to you.”
On the other end of the line, his counterpart at the U.S. Marshal’s service told him he’d have the blueprints they’d been waiting for by noon. Those blueprints of a hotel they were securing for a high-risk conference would indicate everything from the public and restricted areas to ductwork, access ports, elevator shafts and any other place someone bent on mayhem or sending a message might hide in, slither through or plant devices of varying degrees of destruction.
After a quick briefing on the status of surveillance equipment being installed at the hotel and an even quicker “Thanks,” Parker flipped the phone closed and dropped it into his jacket pocket.
In the past year he’d coordinated security for rock concerts in Central Park, Los Angeles and London. He’d worked with the security teams for the Oscars. He would begin consultant work on the Emmys and a film festival in Cannes within the next month. Presently he was coordinating individual protection and exit strategies with the Marshal’s Service and existing hotel security for a judicial conference in Minneapolis next month. Because judges could be targets for retaliation from those who didn’t agree with their sentences or judgments, the government spared no expense on protection.
Considering how seriously he took his obligations, Parker spared nothing of his expertise. That expertise was considerable and current. He’d been Special Ops in the Marines and still remained on call as part of a special training group. He loved the tactical end of the business. Unlike his father, he just didn’t want the military to be his whole life.
He could easily live without the mayhem he’d encountered—and caused—in clandestine operations in certain Third World countries. But his heart and soul would always crave a challenge. That was why he hadn’t thought twice about taking the job with Bennington’s at its headquarters in Baltimore. Or about taking the promotion he’d been offered a couple of years later to coordinate the firm’s high-profile tactical projects. When he’d first signed on with the company, the novelty of the job, the varied and exotic locations and the firm’s exclusive clientele had been enough to keep him intrigued. Yet it hadn’t been long before he’d begun to miss using his psychological and technical skills. He missed strategizing. Mostly he missed the challenges that came with the bigger projects.
The whinny of horses drifted on the early-evening breeze. Up ahead, emerging through the break in the high hedge, Ina waved to him.
Seeing the maid Tess had dismissed reminded him that, for all practical purposes, he was her only employee. That alone warned him that challenges on this particular job wouldn’t be in short supply.
His client’s unanticipated decision to attempt self-sufficiency was no longer on his mind when he returned to the house a half an hour later. Now that he had a general idea of the property’s layout, he remained totally preoccupied with his visual inspection of the back of the house as he approached it. The bad news was the number of balconies and French doors overlooking the admittedly beautiful grounds. Every one was a potential photography or entry point. The good news was that anyone trying to get up or down from them would probably break a body part if they fell.
He walked in the back entrance, catching the screen door before it banged shut so he wouldn’t make noise if the boy was still asleep. Even before he’d cleared the utility room, with its walls of cabinets, he could see Tess at the island in the big kitchen.
She’d raided the cook’s stash of cookbooks from the open bookcase in the hallway. The sizable collection sat in stacks on either side of where she leaned with her forearms on the white tile studying one of them.
She looked up when he stopped in the doorway. The overhead lights caught shades of pale gold in the depths of the hair clasped at her nape. Pushing back the strands that had escaped in the breeze at the airport, she straightened.
It was then he noticed that she’d kicked off her heels. Bright coral toenails peeked from beneath the hem of her slim white slacks. The gold chains she’d worn sat in a gleaming pool near a stack of three blue pottery plates topped by silverware wrapped in cloth napkins.
“Is everything okay?” she asked.
“Seems to be. Ed said there are no alarms on the perimeter of the property because of the wildlife, but the intrusion alarm for the main house and the garage goes off in his quarters and at the security company. He thinks it can take anywhere from two to ten minutes for the Camelot police to get here, depending on where their patrol cars are.”
“Did he say something to make you think we’d need the police?”
“If you mean has he seen paparazzi hanging around, no. Everything’s been quiet here this summer.”
Her slender shoulders lowered with the breath she quietly exhaled.
“Mind if I look around inside now?”
Knowing the layout of the interior was essential to his work. He especially wanted to know the location of doors or any other possible points of access or egress. He wasn’t aware of any threats against any of the Kendricks, and according to Bennington’s files there had been no incidents involving kidnapping for ransom, revenge or recognition for someone seeking their fifteen minutes of fame. But as with others with wealth, high-profile or celebrity status, kidnapping was always a possibility. The children were especially vulnerable.
“I need to know where you and your boy will be sleeping, too,” he told her, watching the toes of one foot disappear into a three-inch-high pump.
She slipped on the other, reaching back to tug the back strap over her heel as her glance darted toward the back hallway.
“Do you mind if we wait a while? I need to stay here until Mikey wakes up. He won’t remember this house and he’ll be scared if I’m not here.” Her concern shifted uncertainly to the cookbook. “I need to figure out how to get this going, too. He’s going to be hungry.”
Parker had been gone half an hour. “You haven’t found a recipe?”
“I’ve found several. They just all seem…complicated.”
One of the cookbooks she’d selected bore the title The Chef’s’ Book of Sauces, from Artichoke to Zabaglione. Another, Creative Italian Cuisine. The Art of Pasta sat atop Mastering Mediterranean Cooking.
What she needed was Cooking 101.
He nodded to the book open in front of her. “May I see that?”
She handed it to him. The page she’d been so diligently studying held a recipe for Bolognese sauce and the marinara she’d been looking for.
He indicated the latter. “What’s wrong with this one?”
Her expression mirrored his. “I’m not exactly sure how to ‘sauté’ or ‘reduce.’”
He hadn’t really noticed the faint shadows beneath her eyes before now or how tired she looked beneath her faintly frustrated smile. But then, he hadn’t wanted to acknowledge much of anything about her that didn’t directly affect the reason he was there. He considered himself a fair man, though, and to be fair, he had to admit that she didn’t seem much like the woman he’d expected. She was young, to be certain, and there was no mistaking that she knew privilege. Yet she hadn’t once acted spoiled, selfish, difficult or demanding. A little needy maybe, though he couldn’t put his finger on exactly what it was about her that made him think so. But so far she didn’t appear to be anything like the diva the press had portrayed.
