“I know I made it hard, but thank you for never giving up on me,” she whispered.
He pulled her closer as he replied, “Hattie, baby, like I’ve told you before, you made it worth it.”
She turned her head and kissed his collarbone.
“Love you,” she said there.
“Love you too, now go to sleep.”
“Bossy.”
“Like you don’t dig it.”
“Arrogant.”
“Like you don’t dig that too.”
“I’m shutting up now.”
“Good call.”
She let it sit a beat before she said, “Always the last word.”
His body was shaking with his laughter even as he said a warning, “Hattie.”
“Whatever,” she mumbled.
She was dead to the world five minutes later.
It wasn’t long before he joined her.Recipes from the Kitchen of Axl PanteraAxl’s AppetizersPetite Potato Wedges with Homemade Ketchup8 tablespoons (1 stick) butter, melted
12 petite red potatoes, cut into 4 wedges each
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powderPreheat oven to 350 degrees. Pour butter in a 9x13-inch baking dish. In a large bowl, combine remaining ingredients and toss to coat. Place each wedge on its side in the butter and bake for 30 minutes. Flip each potato to the other side and cook for an additional 20 minutes. Remove from oven and serve with Homemade Ketchup. (Click here for recipe.)Homemade Ketchup24 ounces tomato paste
1/2 cup brown sugar
1/2 cup honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/4 teaspoon cinnamon
3 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
1 tablespoon salt
1 cup waterIn a large saucepan over low heat, add tomato paste, brown sugar, and honey. Stir until sugar is melted. Bring to a low boil and add remaining ingredients. Simmer for 30 minutes, stirring every 1-2 minutes. Remove from heat and allow to cool completely. Place in a 32-ounce jar and refrigerate for up to 3 weeks.KA Note: As of the writing of this book, I have not yet made this recipe. What I will say is, I’m dying to make homemade ketchup. I was in Sonoma at a fabulous restaurant with my good friend Danae, drinking amazing wine and eating amazing food, and the place had homemade ketchup. I told Suzanne this was my new culinary dream, to make my own ketchup. And as ever, Suzanne delivered.Click here to return to the table of contents.Loaded Petite Potato Wedges1 batch Cheese Sauce (Click here for recipe.)
1/4 cup pickled jalapeño, diced
1 batch Petite Potato Wedges
6 slices bacon, cooked and crumbled
1/2 cup chopped green onion
1/2 cup Ranch Dressing (Click here for recipe.)Prepare Cheese Sauce and add in the diced jalapeño. On a large platter, place Petite Potato Wedges in an even layer and top with Cheese Sauce. Top with bacon and green onion, then drizzle with Ranch Dressing.Cheese Sauce1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup milk
1 (8 ounce) block Velveeta cheeseIn a medium saucepan over low heat, melt butter and stir in flour to make a roux. Stir in milk until thickened, about 1-2 minutes. Add Velveeta to saucepan and stir until cheese is melted.Ranch Dressing1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1/4 teaspoon dried chives
1/4 teaspoon dried parsley
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of salt and pepperPlace all ingredients in a mason jar and shake well. Refrigerate for up to a week.Click here to return to the table of contents.Deviled Eggs 3 WaysPimento Cheese & Bacon6 hard-boiled eggs
1/2 cup Auggie’s Pimento Cheese (Click here for recipe.)
4 slices bacon, crumbledSlice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in the Pimento Cheese and fold in the bacon, reserving about 2 tablespoons for topping. Spoon into egg whites until cups are full. Top with remaining bacon and serve.Click here to return to the table of contents.Mexican Street Corn6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grilled corn
1/2 cup Cotija cheese
1/4 cup green onion
1 tablespoon chili powder
2 tablespoons fresh cilantro, choppedSlice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in mayonnaise, Dijon mustard, Worcestershire sauce, salt and pepper. Spoon into egg whites until cups are halfway full. Top evenly with grilled corn, Cotija cheese, green onion, chili powder, and cilantro to serve.Click here to return to the table of contents.Cajun Crab6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon fresh horseradish
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1/4 cup green onion
1 teaspoon Old Bay seasoning
1/4 cup capers
1/2 cup lump crabmeat
1/4 cup chopped chivesSlice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in mayonnaise, horseradish, hot sauce, Dijon mustard, green onion, and Old Bay seasoning. Then fold in capers and crabmeat. Spoon into egg whites until cups are full. Top with chives and serve.
