“I know,” she confirmed. “Set your timer, baby.”
He looked down, engaged his phone, and set the timer.
When he was done, he had both of Pepper’s arms around his middle with her pressing up against him.
So he slid an arm around her shoulders.
Christ, she smelled good.
He looked into her face.
And fuck, she was gorgeous.
“She’s back with us,” she repeated softly. “And she can be herself with me and you. Just Juno. All Juno. You give her that, Auggie. She’s safe here and she knows it. And that’s not only the best we can do, it means a lot to Juno.”
That didn’t make it piss him off any less.
But he didn’t share that.
He said, “Yeah.”
She pressed closer. “Thank you for giving that to my girl, baby.”
He squeezed her around her shoulders as he engaged his other arm to curl it around her back, using both to pull her even closer.
“It’s me who should be thanking you.”
She smiled up at him, some of the sleep still in her eyes, the warmth definitely there, but magnified.
“When we make our babies, Auggie, you’ll understand. I love you said that, but with what you give my baby, the gratitude is all on my side.”
Pretty much everything she said meant he had no choice.
So he bent his head and kissed her.
Hard and wet.
Recipes from the Kitchen of Auggie Hero
Auggie’s Appetizers
Pimento Cheese Hushpuppies with Blueberry Pepper Jelly
1 (8 ounce) package hushpuppy mix
1/4 cup diced onion
3/4 cup milk
1/2 cup Pimento Cheese (Click here for recipe.)
oil for frying
In a medium bowl, combine hushpuppy mix, onions, and milk. Allow to sit for 10 minutes, then stir in Pimento Cheese. Drop the batter, in tablespoon-sized balls, into oil that has been heated to 350 degrees. Fry for 1 minute on each side. Drain on paper towels. Serve with Blueberry Pepper Jelly. (Click here for recipe.)
Pimento Cheese
1 (4 ounce) jar pimentos, not drained
8 ounces shredded sharp cheddar (yellow)
8 ounces shredded sharp cheddar (white)
1 tablespoon garlic powder
1 cup mayonnaise
Mix all ingredients and refrigerate for at least an hour before serving.
Blueberry Pepper Jelly
2 cups fresh jalapeños, pureed
2 cups fresh blueberries
5 cups sugar
1 cup apple cider vinegar
1 (3 ounce) pouch liquid pectin
12 (4 ounce) jelly jars or 6 (8 ounce) jelly jars
In a large saucepan, mix first four ingredients together and bring to a rolling boil. Allow to boil for 10 minutes. While the mixture is still boiling, add the liquid pectin and stir continuously for 1 minute. Then, ladle the mixture into the jelly jars, leaving 1/2 inch headspace. Apply caps and let jelly stand in refrigerator until set, about 12 hours, or transfer to a pressure cooker to seal for a longer shelf life. If you are not using a pressure cooker to seal the jars, the jam must stay refrigerated. Refrigerated jams are good for about 3 months. Sealed jars have a shelf life of about 18 months to two years.
KA Note: My first introduction to Suzanne—the person and her cooking—was at a 1,001 Dark Nights party at an industry event in Atlanta. And that introduction was Suzanne’s pepper jelly.
Suffice it to say, I parked my ass close to the platter with this jelly, cheese and crackers and didn’t move for a good long while.
That was several years ago.
To this day, I do not exist without more than one jar of this jelly (just pepper, or blueberry and pepper, or whatever she dreams up to add to the pepper) in my cupboard. I use it for a recipe Suzanne gave me that we’ll include below with Elvira’s board. I use it for a recipe from Suzanne and Lexi Blake’s Master Bits and Mercenary Bites cookbook. And I panic if I start to run low.
I might learn one day not to panic.
Suzanne always takes care of me.
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1-2-3-GO Pork Rind BBQ Nachos
6 cups oil for frying
1 cup pork rind pellets
1 tablespoon BBQ Seasoning (Click here for recipe.)
1 cup Axl’s Cheese Sauce (Click here for recipe.)
1/2 cup Alabama White Sauce (Click here for recipe.)
1/4 cup sweet onion, diced
1 cup Boone’s Smoked Boston Butt, shredded (Click here for recipe.)
In a large Dutch oven or deep fryer, bring oil to 350 degrees. Drop 1-12 pellets into the oil and hold down in oil for one minute using a large slotted spoon. The pellets will triple in size. Drain on paper towels, then place them in a paper bag. Sprinkle in BBQ Seasoning. Close the bag and shake! Place on a platter and top with Cheese Sauce, Alabama White Sauce, onions, and Smoked Boston Butt.
BBQ Seasoning
2 tablespoons salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon black pepper
1 teaspoon cayenne pepper
Combine all ingredients in a small bowl. Place in a (4 ounce) mason jar and store, unrefrigerated, for up to 3 weeks.
Alabama White Sauce
2 cups mayonnaise
1/2 cup apple cider vinegar
1/4 cup hot horseradish
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Place all ingredients in a medium bowl. Whisk thoroughly until creamy and smooth. Cover and refrigerate until ready to use.
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1-2-3-GO Pork Rind Fiesta Nachos
1 pound ground beef
1/4 cup plus 1 tablespoon taco seasoning
6 cups oil for frying
1 cup pork rind pellets
Axl’s Cheese Sauce (Click here for recipe.)
1/2 cup Avocado Dipping Sauce (Click here for recipe.)
1 cup pico de gallo
In a medium skillet over medium heat, brown ground beef. Drain and return to skillet. Add in 1/4 cup of taco seasoning with 1/2 cup of water. Simmer for 10 minutes, then remove from heat. In a large Dutch oven or deep fryer, bring oil to 350 degrees. Drop 1-12 pork rind pellets into grease and hold down in oil for one minute using a large slotted spoon. They will triple in size. Drain on paper towels, then place in a paper bag. Sprinkle 1 tablespoon of taco seasoning into the bag, then close and shake! Place pellets on a platter and top with Cheese Sauce, seasoned ground beef, Avocado Dipping Sauce, and pico de gallo.
Avocado Dipping Sauce
2 avocados, halved and pitted
1/2 cup Greek yogurt
1 teaspoon minced garlic
1/2 teaspoon salt
Juice of 1 lime