We all lean away a bit when Tod shrieks, “I can do bohemian!”
In the wake of that, everyone decides it best not to reply.
“Jet’s wedding had a fucking hayride,” Tod goes on. “And I rocked that.”
“He totally did. It was fabulous,” Daisy puts in with a pretty, sugary Southern drawl.
“It just has to be chic bohemian,” Tod adds.
“I think that’s the rub, man,” Mag tells him. “She’s all about the environment. It all has to be reusable and biodegradable and ethically sourced and sustainable and—”
Mag gets no further when Tod’s eyes roll to the ceiling so that he can ask God, “Why do these women test me?”
“I can see you’re worked up,” Mag continues.
Tod’s eyes roll back, and he inquires, “Oh? You can?”
Mag’s lips twitch.
Tod’s eyes get squinty.
Mag perseveres.
“But, just sayin’, this scrapbook alone would make her head explode at the waste.”
He then waves a long-fingered, very attractive hand at the scrapbook.
“Most of that are remnants or it’s recyclable,” Tod retorts. “If not used there, it’d be tossed. So at least it’s being used. She can’t have a problem with that.”
“I’ll put in a word,” Mag offers.
“Put in two, or maybe seventeen, or however many are needed,” Tod orders. “When planning a wedding there is not a moment to waste.”
Mag clearly thinks his best bet is just to nod, which is what he does.
Tod looks to me, and my heart stops again.
He takes me in as best he can since most of the table is hiding me, and demands, “Who are you?”
“Um…” I don’t quite start.
“I love your lipstick, sugar,” Daisy says to me.
“Thanks. Chanel long-wearing,” I tell her.
“Love Chanel,” Daisy replies. “That red really suits you.”
I grin at her.
“It’s not just the lipstick. It’s the overall look,” Tod shares, and his appreciation is clear.
“Wow, thanks,” I say. “I’ll tell my stylist you approve.”
“Your stylist?” Tod asks.
“Her name is Malia,” I tell him.
“You do that. You tell Malia she’s got talent,” he says, then turns to Mag, pointing at me. “See? Look at her. She’s all rock ’n’ roll and edgy, but sophisticated. That…is…chic. And a talented stylist pulling that together? Stawp.”
On that, apparently feeling his message has been conveyed, though I’m not certain it is, he turns and strolls out.
Incidentally, leaving the scrapbook behind.
“Since I’m his ride, guess that’s my cue. Also guess I don’t get any coffee. Byeeee,” Daisy says.
And on a giggle that sounds like tinkling bells, she’s gone too.
“I love this place,” I declare after the door shuts on her short-shorted ass.
The only reply I get is from Boone.
And it’s, “Jesus.”
So of course, yet again, I start laughing.
It’s that or start crying.
And in those stakes, I’ll always pick the first.
Because when you lose something that means everything to you, memories of it are bittersweet.
But the bitter always fades.
And all you have left is sweet.
Even if it’s shrieking about wedding planning.
“So you wanna go over what I cooked up?” Boone offers.
I focus on him.
And answer, “Absolutely.”Recipes from the Kitchen of Boone SadlerBoone’s AppetizersBruschetta with Caramelized Onions and Mushrooms1 French baguette
6 tablespoons butter, softened
1 cup sliced button mushrooms
1 cup thinly sliced sweet onion
1 cup soy sauce
1/2 cup freshly grated Parmesan cheese
1/2 cup Balsamic Glaze (Click here for recipe.)Slice the baguette into 1-inch slices. Spread each slice with softened butter, reserving 4 tablespoons for sauté pan. Place baguette slices on a cookie sheet butter side up. Bake at 400 degrees for 2-3 minutes or until toasted. Remove from oven and place on a serving platter. In a medium skillet over medium heat, melt remaining butter and add mushrooms, onions, and soy sauce. Sauté, stirring occasionally, for 8-10 minutes or until onions are caramelized. The mushrooms will be a dark brown and the onions will be a golden brown.
Remove from heat and place 1-2 tablespoons on each slice of baguette. Sprinkle Parmesan over each slice and drizzle 1 teaspoon of Balsamic Glaze to finish each bruschetta.Balsamic Glaze2 cups balsamic vinegar
1/4 cup brown sugarIn a small pot over low heat, stir together the balsamic vinegar and brown sugar. Bring to a boil and simmer for 15-20 minutes or until reduced by half.Click here to return to the table of contents.Jala’ Poppin’ Bites with Blueberry Pepper Jelly2 fresh jalapeños, diced
1 (8 ounce) block cream cheese
1 cup grated sharp cheddar cheese
2 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cups dry hush puppy mix
2 eggs
1/2 cup milk
3 cups panko breadcrumbs
3 cups oil, for frying
1 jar Auggie’s Blueberry Pepper Jelly (Click here for recipe.)Mix together the first 7 ingredients and form into 1-inch balls. Roll each ball in dry hush puppy mix and place on a cookie sheet. Place in the freezer for 30 minutes to harden. In a small bowl, whisk together the 2 eggs with the milk. Dredge each ball in the egg mixture and then roll in a pan of panko breadcrumbs. In a Dutch oven or deep fryer, bring the oil to 350 degrees and place 2-3 balls at a time into the oil. Fry for 1-2 minutes then place on paper towels to drain. Repeat with the remaining balls then serve with the Blueberry Pepper Jelly.
