And I watch him do this, thinking happily that life can throw some serious shit at you, but in the midst of that, one thing you can rely on is that some things never change.
And that’s a very good thing.
“Guess we have our orders,” Axl says as he pushes his chair back to get up.
The others follow suit.
“You want another?” Boone offers before he heads to the espresso counter.
“That’s sweet, but I’ll save the table and get a refill when you guys get back,” I tell him.
He waits half a beat.
And then, with a different look on his face…
One that I can only describe as a commando look…
No, not only.
It could also be described as a Dom look….
Niiiiice.
He repeats, “Do you want another?”
Well then.
“Uh, sure. A Textual,” I say.
He nods and moves to join the others in line.
I study them as they wait.
Boone is tall, lean, blond, green-eyed, and gorgeous. Classic male beauty. Top to toe.
Mag is even taller, his brows are heavy, his dark hair is messy, his eyes are electric blue. He’s kinda the boy next door with a hotness quotient of 7,550.
Axl has silver hair and striking ice-blue eyes. His features are rugged and there’s an exoticness to him that even surpasses Auggie.
This is saying something because Auggie is all classic Greek good looks. Thick, arched brows. Black hair. Intense eyes. Hooded brow. Strong nose. And utterly perfect lips.
Looking at them, only I could think what I am thinking.
I did good with these boys.
I really did.Recipes from the Kitchen of Danny MagnussonMag’s AppetizersCheesy Bacon Knots1 package pizza dough
1/2 cup grated Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
12 strips bacon
4 tablespoons butter, melted
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 cup Boone’s Garden Marinara (Click here for recipe.)Preheat oven to 425 degrees. Roll out pizza dough and cut into 12 even 1-inch slices. Sprinkle with Parmesan, basil and oregano to cover. Place a strip of bacon over each dough strip. Tie together to make a knot. Place the knots on a wire rack over a cookie sheet. Bake for 18-20 minutes or until bread is golden brown and bacon is crispy. In a small bowl, mix together the butter, garlic and parsley. Brush the knots with garlic butter and serve with Garden Marinara.KA Note: I had these in Suzanne’s test kitchen. Obviously, from the ingredients, you can’t go wrong. And leftovers are perfect for breakfast. Yum!Click here to return to the table of contents.Buffalo Chicken Rolls2 (8 ounce) packages cream cheese, softened
8 ounces blue cheese dressing
8 ounces buffalo wing sauce
3 cups chicken, cooked and shredded
1 cup shredded sharp cheddar cheese
1 package egg roll wrappers
Axl’s Ranch Dressing (Click here for recipe.)In a large bowl, combine the first 3 ingredients with a hand mixer. Then, add the shredded chicken and cheddar cheese and stir until blended. In a deep fryer or Dutch oven, heat oil to 350 degrees. Take 1 egg roll wrapper and fill with about 2 tablespoons of chicken mixture. Roll up by folding both sides in, then rolling to close. Place a small amount of water on the end edge and seal. Repeat with remaining egg rolls. Place 2-3 at a time in the oil and fry for 1-2 minutes or until golden brown. Drain on paper towels. Serve with Ranch Dressing.Click here to return to the table of contents.Southwest Rolls2 chicken breasts, cooked and cubed
1 cup black beans, drained
1 cup canned corn
1/2 cup frozen spinach, thawed and drained
1/4 cup green onions, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon salt and pepper
1 cup shredded Colby/Monterey Jack cheese
10-12 egg roll wrappers
6-8 cups of oil for frying
Auggie’s Avocado Dipping Sauce (Click here for recipe.)Mix together the first 10 ingredients in a large bowl. Place the egg roll wrappers on a dry cutting board. Next, place 2-3 tablespoons of the mixture onto one egg roll wrapper and roll like a burrito, folding in both sides. To seal the edge, simply brush it with a small amount of water and finish the roll. Place sealed side down on a parchment-lined cookie sheet and repeat with remaining wrappers. Heat oil to 350 degrees and fry the rolls three at a time for about 5 minutes or until golden brown. Drain on paper towels, slice in half and serve with Avocado Dipping Sauce.Click here to return to the table of contents.Mag’s MainsPimento Cheese Bacon Burger1 pound ground beef
2 teaspoons Steak Seasoning (Click here for recipe.)
1 batch Auggie’s Pimento Cheese (Click here for recipe.)
4 hamburger buns
8 slices bacon, cooked and drained
Sliced tomatoes (optional)
Sliced onions (optional)
Lettuce leaves (optional)In a large bowl, combine ground beef and Steak Seasoning. Form into 4 patties. Preheat grill to medium and cook burgers for 10-12 minutes, turning halfway through, or until 160 degrees for medium (170 degrees for well done). Right before removing the hamburgers from the grill, place 2 tablespoons of Pimento Cheese on each patty. Close grill for 1 minute, then remove all patties from grill. Place each patty on a bun and top with bacon. Add lettuce, tomato, and onion if desired.
