“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 Sadler
Boone’s Appetizers
Bruschetta with Caramelized Onions and Mushrooms
1 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 Glaze
2 cups balsamic vinegar
1/4 cup brown sugar
In 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.
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Jala’ Poppin’ Bites with Blueberry Pepper Jelly
2 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.
SJ Note: This recipe came to life one evening when I was making a favorite recipe of mine called Jala’ Poppin’ Chicken. It is the wonderfulness from above but stuffed to the fullest inside chicken breasts. Anyway, that evening I had too much filling and didn’t want to waste it…it’s that good. So I whipped up these beauties and never looked back. I love it when the test kitchen happens on a random night. SO MUCH FUN!
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Boone’s Sides
Cobb Wedge with Blue Cheese Dressing
1 cup sour cream
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup crumbled blue cheese
1 head romaine lettuce, cut into fourths
2 hard-boiled eggs, cut in half lengthwise
8 strips bacon, cooked and crumbled
12-15 Butter Croutons (Click here for recipe.)
In a small bowl, combine the first 8 ingredients and refrigerate for at least 1 hour before dressing the salad.
Butter Croutons
6 slices stale white sandwich bread, crusts removed, cut into 1/2-inch pieces
2 tablespoons butter, melted
1 teaspoon salt
Preheat oven to 350 degrees. In a large bowl, toss bread cubes in butter and salt. Arrange evenly on a cookie sheet and bake for 20 minutes, tossing at 10 minutes and 15 minutes to ensure even cooking.
To assemble salad:
Place 1/4 head of romaine on a plate. Top with 1 egg half, crumbled bacon, Butter Croutons, and blue cheese dressing.
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Smoked Mac and Cheese
1 box elbow macaroni
5 tablespoons butter, divided
2 tablespoons flour
1 cup heavy cream
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded smoked Gouda
1 (8 ounce) block cream cheese
24 butter crackers
1/2 cup grated Parmesan
2 teaspoons salt
1 teaspoon pepper
Preheat oven to 350 degrees. Bring 4 cups of salted water to a boil. Add pasta and continue to boil for 8-10 minutes or until the pasta is cooked through. Drain pasta and set aside. In a medium saucepan over low heat, melt 3 tablespoons butter and gradually whisk in the flour until a roux forms. Add the heavy cream and milk, whisking constantly until thickened. Then, stir in the cheddar cheese, smoked Gouda, and cream cheese. After you have a smooth cheese sauce, stir in the pasta.
In a large resealable bag, add in the crackers and grated Parmesan. Crumble crackers using your hands or a rolling pin. Add the remaining 2 tablespoons melted butter and toss to coat. Pour pasta into a 9x13-inch baking dish and top with cracker crumbs. Bake for 20 minutes and serve.