Under My Nose
Bella Swan needs a change in pace, a slower groove to enjoy the simple pleasures life has to offer her. She moves from the Big Apple to the Big Easy, from subways to streetcars, from nouveau chic to historically quaint, from a large Manhattan apartment near Park Avenue to a shotgun house with her eccentric aunt, in Mid City and off Canal Street. She's ready for love, commitment and that happily ever after, but does she have the patience to wait out her heart's desire? It's frustrating to be right, 'under his nose'.
A/N: Eight, yummy, dessert recipes at the end.
And This chapter was not edited. Please, forgive my commas.
Chapter Sixteen:
BPOV: January 5
I awake to a warm breeze on my face and a rhythmic lifting and lowering around me and to my side. A male, musky scent surrounds me and the tender touch of strong hands engulf my shoulders and waist. I can't move very easily, since I am up against the back of a sofa and a muscular leg covers my hip.
Edwards stirs and wraps himself tighter around me, burying his face under my ear. He breathes a little harder and I feel his teeth running up my neck. Oooo, okay.
His kisses start to travel under my jaw. My thoughts go to bad breath, but that doesn't stop Edward and I seem to forget. He's man on a mission and his hands roam my back, arms and through my hair with his lips doing a lot of talking.
I bite the inside of my cheek and, like radar, Edward pulls it loose, continuing his morning ministrations to my face. He moans, "I could get used to this."
"Not to put a damper on your roving lips, but what time is it?" I sarcastically quip.
Edward finally stops his intense, oral examination of my skin and looks up at the digital clock on the flat screen. "It's 8:15. We could continue this in my bedroom." I glare at him. "What, we would be more comfortable."
I seriously look into his eyes pleading, "Do you really want me like all the others?"
He sighs and kisses my forehead. "You're not."
"I know I'm not, but we don't even know one another's last name. I want to know you and every little thing about you." I smile and brush the back of my hand down his cheek.
Edward clear his throat, sits and stoically rambles off, "Cullen. I like to read, cook and take long walks on the Bayou. My favorite color is brown. I'm a Gemini. I believe in reincarnation. And I want to get married before I'm thirty and have a lot of kids."
I ask, "When's your thirtieth birthday?"
"In June."
"That's five months away, Edward. Rushing this ..." I wave my hand back and forth between us, "... is so romantic," I snark.
"Well, I'm trying to make this very romantic." He kisses me slowly.
I break away and look at him with surprise. Okay, I can go along with this. "Swan. I like to read and cook, too, and take long walks on the beach. My favorite color is green. I'm a twenty-seven year old Virgo. I believe in the ever-after and happily ever after. Marriage is cool. I almost did it twice. Now … how many is a lot?"
He hesitantly answers, holding up five wiggling fingers, "Five."
I slowly blow out a puff of air. "Is that negotiable?"
He smiles. "Maybe."
"Just remember, you aren't the one passing a watermelon through a teeny, tiny ya ya." I give him a cool stare and he laughs.
"You're such a fucking, ball buster!" He continues to laugh and reaches over to pull hair out of my eyes.
I straighten myself up. "If I am, you can forget about one, let alone five!"
He grabs me into a strong hug and laughs heartily. "You really make me laugh." He breaks us apart, grabs my chin and angles his face close to mine. "Bella, you make me feel good and it's not entertainment."
I scrunch up my nose. "I'm glad."
"So, you were engaged twice?" he asked very cautiously.
"Well, once at eight years old, but I took it very seriously." We both laugh. "And I almost eloped right after high school, but my mother got wind of our plans and head us off at the pass."
He clears his throat. "So, what happened?"
"Hurricane Renee struck and I was sent off to college. To spite her, I dropped out and went to culinary school. Best thing I ever did." I proudly smirk. "I'm glad I didn't get married, though."
He whispers into my ear, "Me, too." He kisses my lips slowly, running his mouth over mine, back and forth. You sure you don't want to go…"
I interrupt him. "No!"
He sighs.
"Believe me, I'm right about this." I bite my cheek and he reaches up and pulls it apart.
Edward unwraps himself from me, stands and reached a hand out, "C'mon, we got things to do, Ms. Swan!"
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I pride myself on being a prepared girl, because I carry a large purse with essentials; toothbrush and paste, hair brush and ties, makeup, skin cream, wipes, tampons, first aid kit, BC pills, and an extra pair of panties. Well, you never know.
Edward allows me to freshen up in one of his guest rooms, when I refuse to use his shower. Somehow, the thoughts of our passionate escapades run me wild and I need to keep calm and level-headed. If this attraction is something, I will not rush anything. I will not serve myself up to be thrown up, because we ate too fast.
As Edward opens the door for me, he follows me into a sunlit room with a dark wood, four post bed. All the bedding is brown and beige with black accents. The walls are light and the floors are the same dark wood as the bed. There is a small writing desk and chair in the corner and a dresser on the other side with a flat screen TV on top. And in front of the bed is a padded, brown suede bench. Portrait paintings of Edward, Emmett, Jasper and Alice fill all the walls.
Edward turns to me. "You'll find the ensuite through the hallway, and there are towels in the linen closet. Alice likes to use this room, so she has girly shampoo and things in there. Just help yourself." He stands in front of me, stroking my hair from the top of my head to the ends. His hand lingers near my jaw. "If you need anything, just let me know." He stares into my eyes. "I called my staff. They're already doing prep. So, I told them we would have a quick meeting in a half hour. Will that give you enough time?" His eyes look at my lips.
I smile. "Yeah, that's fine."
"I'm not going to rush you into anything. I won't push you." He takes a long breath, "I feel like a hamster in a running wheel not too sure where I am going. I've never felt like this before, Bella, but lady, you fucking own me already." And he smoothly cups my face with both hands, leans down and gives me the softest kiss that sends chills all over my body.
Then, he turns and walks out of the room. I stand there like a puddle of goo.
,I whisper to myself, "Own him. I just found out his last name!"
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I take a five minute shower, moisturize my face, apply makeup, brush my teeth and hair, and get dressed with new panties. I walk out of the room with seven minutes to spare.
I find Edward in the kitchen, holding a huge cup of tea. "I was going to bring this to you." He hands me the cup.
I take a sip. "Hmm, honey. Thank you."
"Yes, Dear, I know you like honey." He smiles. I giggle. "Are you hungry?"
"This is fine, thank you. I'm not much of a breakfast person." I mumble through the cup.
Edward grabs a mug of coffee and takes a large gulp. "We can eat, after the meeting, okay?"
"So what's this meeting about?" I ask, blowing on my tea,
"I'm going to tell everyone I finally found us a capable pastry chef." He gloats.
I look at him. "Are you sure about this?"
"Yeah, I've never shown any nepotism." He kisses my nose. "It's time that I do."
We make our way down the stairs, through the alcove and Jasper's bike catches my eye. As we pass, I smooth my hands over the seat and handlebars. "Another Harley Wide Glide!"
Edward chuckles, "Yeah, Jasper and I bought them together." He takes my hand. "Nervous?"
"Yeah, a bit. The last time I walked into a kitchen I wasn't very welcome." I lower my head.
Standing between the bikes, Edward reassures me. "They're going to love you, and you're good."
I smile up at him. "Thanks."
Edward opens the door and we walk into the kitchen area. Everyone is busy at their station, but look up to greet us. He announces for them to join us in the dining room.
Once we get into the dining room, everyone files in and takes a seat, as Edward basically drags me to the piano.
A very tall, thin man in chef whites shouts out, "The prodigal son returns."
They all laugh.
Edward bows his head with a smirk and sneaks a look at me. I sit on the bench looking around. I can see these people love him, admire him.
"Yeah, well, your vacation is over. I'm back to stay," he declares.
A very tall, blonde with jagunda mammaries squeaks with a high-pitched, nasal whine, "Did you finally get rid of the ass?"
They all laugh. Edward smiles at me. I shrug and roll my eyes.
Edward seriously clarifies. "No, Carrie Anne, I think Julia will be a very significant employee here."
So nasal boobs says, "Are you gonna have her stand out front …" She stares at me. "With your new friend on top?"
The room becomes dead silent. All look at Edward.
He clears his throat and raised an eyebrow, looking at Jugs Galore. "I was thinking of a flashing, neon sign draped over her. What do you think? Which has nothing to do with Bella. She's our new pastry chef."
I smile and everyone shouts out, 'hello'. Then, Edward floors me.
"And she's my girlfriend who happens to know her sweets." He winks.
I hold my breath and look around. Apparently, I am the lucky lotto winner, because all the girls, except for Carrie Ann Coconuts, lock me into a group hug.
Tall chef walks over to Edward and shakes his hand in approval, but this Carrie Canoodle needs to be handled.
We all settle back in, as Edward explains about the carriage rides, the new set up for special occasions and my role as pastry chef. The entire time, Carrie Cantaloupes gives me the evil eye. Yeah, I will have to deal with her sooner than later.
I barely pay attention when Edward is by my side kissing the top of my head. I smile up at him, as Bitch Boobs makes a disparaging snort.
Okay, that is it for me. I look at Edward, whisper, 'I'm sorry' and lay into her.
I stand up and walk towards her. "And what is your problem, Carrie Anne? I'm not blind, I can see your hateful face in distortion and your behemoth, moose call; both very unattractive."
She spits, "You don't deserve him!"
"And you are judge and jury?" I counteract. There are 'ooos' and 'ahs' in the background.
Edward starts to walk towards us. "Carrie Annie, you're fucking out of line."
She puckers her reddened face, "Since when are you a chubby chaser, Edward?"
And she slaps me across the face. Her words are one thing, but the slap? I haul back, palming my hand, hitting upward and smacking her nose, throwing her backwards. "Don't you ever touch me!"
The applause deafens the dining room. Carrie Anne straightens up, looks around at everyone, seeing their disapproval of her snippy behavior. She runs out of the restaurant, holding her bloody nose while Edward cups my cheek. "Are you alright?"
In the background, I hear, "Great shot, Bella. We're finally rid of the bitch."
Alice walks around the side and hands me an ice pack. "Place this on your cheek, Bella. It's pretty red."
I whisper a 'thank you' while Edward takes the pack and places it on my cheek. "Thanks, Alice."
I look up at Edward. "What was her problem?"
"Carrie Anne is the daughter of one of the top food critics in the city. Her daddy asked me to give her a job."
Alice interjects, "Yeah, she has been a pain since day one. Never did her job and always bugged Edward."
Edward adds, "All fucking, protocol bullshit."
Alice smiles. "I do believe you are going to fit in here very nicely, Bella."
Jasper places a hand on my shoulder. "Thanks, Dorothy, you just melted the wicked witch."
I look at Edward. "Is this going to cause you a problem with her father?"
Edward snorts. "The opposite. You got us out of a fucking, nasty jam, baby. The fact that she hit one of my staff will rectify our agreement as null and void."
Alice giggles. "And it doesn't hurt that you are Edward's girlfriend. It gets personal." She sings, "I bet Edward will have many raving reviews the rest of the year, as his daughter will be shipped off to Europe."
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As the kitchen staff return to prep, Edward drags me into his office. No sooner does he close the door, his lips meet mine. "You have no idea what you just did."
"No, but I guess it was good." I smile.
"Other than pesky customers, you just made my work environment very pleasant, Miss Swan," he mumbles into my hair.
Between kisses, I ask, "When do you want me to start?"
He chuckles, "I thought you just did."
I laugh and roll my eyes. "I meant…"
Edward interrupts me with a tender kiss. He sits on his desk and pulls me between his legs. His hands remain on my hips. "I was thinking you could start over the weekend." He smooths a hair out of my eyes.
"I've got to go to Cafe du Monde and quit." Hmm, he smells so good.
"Will you come to the stables with me first, then we can hit the Quarter?"
I happily smile. "Yeah, I'd like to see Julia."
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We enter Julia's stall and she approaches me nuzzling her nose to my face. "Hey girl, did you miss me?"
I pet her ears and long neck, as Edward watches. "I think she likes you more than me." He reaches for two brushes and hands me one. We both brush Julia down on opposite sides.
"Not true. We females may bond together, but we are fiercely protective over our males."
"And which one of you females are you talking about with me?" He slyly smirks.
"Well, she's your mule, but I'm your girlfriend!" I whisper.
He stops brushing. "Bella, my parents met at Charity Hospital over thirty-five years ago. My mother had an emergency appendectomy and my dad was her surgeon."
I look up at him. "Really?"
"And when my mother left the hospital, my dad ran after her. He told her he knew her inside and out. He professed, no predicted he would marry her."
"So, how long did it take for him to convince her?" I ask.
"A week. He sent her flowers and wrote her poetry," Edward recalls.
"He swept her off her fucking feet. Still does." He huffs, "I used to make fun of him all the time about the poetry." He shakes his and and smiles. "But I fucking get it, now."
My mouth dries up, I try to swallow, but I drop my jaw. I clear my throat. "This is just weird. My mom and dad went to high school together. They met in freshman year and married right after graduation." Edward nods. "Yeah, that's why she didn't want me to marry so young. She wanted me to experience what she didn't."
"Did your mom get pregnant right away?"
"No. They had trouble conceiving, but I guess I sneaked through for them, ten years later. Aunt Sally said that I was this a miracle baby."
Edward walks around Julia, wraps his arms around me and mutters in my ear, "Thank God for miracles."
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By the time we leave the stables and get to the Quarter, it's overcast. The sky threatens rain and the cold, bitter air stings our faces. We hurry into Cafe du Monde and I leave my letter of resignation with Angela. I make a mental note to keep in touch with her.
As we walk out of the Cafe, we see Garrett ride past. Edward tells him he has a proposition for him and I smile, knowingly.
"What are you smiling about?" He brings me closer to him.
"You're going to offer him a carriage job, aren't you?" I smirk.
"I have a feeling we're going to need more than one driver," he says.
We walk across the street to the artists around the Square. Edward holds my hand, entwining our fingers together.
Jimmie sits on the corner, looks up at me with surprise and turns away from me. I frown wondering why he is so standoffish.
Then, I see it.
Oh, then Edward sees it.
In slow motion, Edward pulls Jimmie out of his chair and throws him into his paintings on the wrought iron fence.
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Aw oh, what did Edward see to set him off?
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A/N: Thank you to my Beta, Sunflower Fran. I appreciate her time, her proper grammar and quick pen. Another great find by PAD!
To Robseve and Postapocalypticdepository (PAD), my pre-readers that give their unselfish time and creative input. Both of these ladies are inspirations and true friends.
Now, let me rec Postapocalypticdepository stories, since she so graciously rec'd mine.
Never Judge by the Cover: 9056924
Boys Will Be: 8868006
Rude Awakenings: 8876785
It's a New Dawn, It's a New Year: 8862243 (complete)
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And thank you to all the readers, whether you review or not. I enjoy every comment and suggestion. Yes, NOLA (New Orleans, LA) is an exciting place to live. And to combine the old world with the new is a challenge, but the humor is quite a serious business. My objective is for all of you to smile, after each chapter.
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Recipes:
Champagne Cake with Fresh Strawberries
cake:
4 cups sifted cake flour
5 teaspoons double-acting baking powder
1 ½ teaspoons salt
2 ¼ cups sugar
¾ cup vegetable shortening
1 ½ cups champagne (pink)
¾ cup unbeaten egg whites
1 ½ teaspoons vanilla
2 cups strawberries, sliced
Sift together flour, sugar, baking powder and salt. Add shortening and 1 cup champagne. Beat for two minutes, until batter is well blended. (medium speed of mixer). Add ½ cup of champagne, egg whites and vanilla. Beat two minutes. Pour mixture into 3 lightly greased 9" layer- cake pans. Bake 350 degrees F 30-35 minutes.
frosting:
1 cup butter softened
4 cups sifted powdered sugar
¼ cup milk
¼ cup champagne (pink)
1 teaspoon vanilla
5 ½ cup additional powdered sugar
½ teaspoon salt
Beat softened butter for about 30 seconds in mixer. Gradually add 4 cups of powdered sugar. Beat in milk, champagne and vanilla. Add the rest of the sugar and salt to the thickness you want.
Once cakes are cooled, frost and place strawberries around the top border and bottom of the cake.
You can use pink food coloring in the cake batter and the frosting if your want a color effect.
Crepes Suzette
1 cup all-purpose flour
½ cup milk
½ cup less 1 tablespoon water
2 eggs
2 tablespoons butter, melted
2 teaspoons orange juice
1 ½ teaspoons orange zest
¼ teaspoon salt
Butter
Whisk all ingredients until the batter is smooth. Place in refrigerator for 20 minutes, before making the crepes.
Melt a tablespoon of butter in crepe pan low/medium heat. Pour 3 tablespoons of batter into pan and swirl around, until pan is covered in thin layer of batter. Cook for 1 minute, flip and cook on other side for 1 minute. Repeat, until you have used all the batter.
Orange syrup:
16 tablespoons butter (2 sticks), divided
4 tablespoons granulated sugar, divided
4 ounces of Grand Marnier, divided
In a large skillet over medium heat, melt half of the butter until it foams. Add half the Grand marnier, watch skillet to not catch from heat and add half the sugar. Add crepes to pan to coat with syrup. Place each crepe on plate folded in quarters.
Add the rest of the butter, sugar and Grand Marnier, making more syrup.
Top with Vanilla ice cream and pour orange syrup over.
Lavender Creme Brulee
1 ½ cups heavy cream
½ cup half and half (light cream)
1 tablespoon dried culinary lavender
8 egg yolks
⅓ cup granulated sugar
¼ granulated sugar for topping
½ teaspoon vanilla
Preheat oven to 300 degrees F
In a medium saucepan (med. heat), you place heavy cream, half & half & dried lavender just to boil & remove from heat. Cool to room temperature for 45 minutes. Pour through a fine-mesh sieve and set aside. discard used lavender. Clean sieve.
Whisk egg yolks in a large bowl, until light in color. Slowly whisk ½ cou sugar, the lavender cream & vanilla. Beat for 90 minutes.
Pour eggs & gream through a mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 ramekins. Place ramekins into a pan & fill pan halfway with water.
Bake custard on hot water bath 55 minutes to 1 hour, until custard is set.
Cool custard in the water bath for 20 minutes & refrigerate, until they are chilled.
Sprinkle the remaining ¼ cup sugar over the tops of the custard & caramelize the sugar with a small, handheld kitchen torch.
New Orleans Bread Pudding with Rum Sauce
1 Loaf French bread, torn in chunks
1 quart milk
2 cups sugar
2 teaspoons vanilla
3 eggs
1 cup peeled apples, diced
½ cup raisins
3 tablespoons melted butter
Soak bread in milk for 30 minutes. Mix sugar, vanilla, eggs and apples.
Combine with bread chunks. Spread melted butter on bottom of 13" x 9" x 2" pan. Fill with bread mixture. Bake at 359 degrees about 30-35 minutes, until bubbly & hot,\.
Rum Sauce:
½ cup butter
1 cup sugar
1 teaspoon vanilla
1 egg
rum to taste 3 tablespoons
Cream butter & sugar. Add vanilla. Slowly stir in one egg and add the rum. Heat for 5 minutes over low heat. Drizzle over each individual portion.
Opera Cake
Almond Sponge Cake:
6 large egg whites, room temperature
2 tablespoons granulated sugar
2 cups ground blanched almonds
2 ½ cups confectioner's sugar, sifted
6 large eggs
½ cup all-purpose flour
3 tablespoons melted butter, cooled
Espresso syrup:
½ cup water
⅓ cup sugar
1 ½ tablespoons espresso
Coffee Buttercream:
2 tablespoons express
2 tablespoons boiled water
1 cup sugar
3 tablespoons of water
1 teaspoon vanilla
1 egg
1 egg yolk
14 tablespoons butter, room temperature
Dark Chocolate Ganache
8 oz bittersweet chocolate, chopped
½ cup whole milk
¼ cup heavy cream
4 tablespoons butter, room temperature
Chocolate glaze:
5 oz bittersweet chocolate, chopped fine
½ cup butter
To make the almond sponge cake:
Preheat the oven to 425F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. Set them aside for a moment.
Using an electric beater, beat the egg white on high until they become foamy and start to expand. Sprinkle in the sugar, one teaspoon at a time, until all of it if incorporated into the egg whites. Continue beating the meringue until it is glossy and holds stiff peaks.
In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. Gently stir the flour into the almond batter.
Gently stir 1/4 of the almond batter into the whipped egg whites. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch.
Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out.
To make the espresso syrup:
In a small saucepan, set over medium heat, bring 1/2 cup water, 1/3 cup granulated sugar, and 1 1/2 tablespoons instant espresso to a boil. Allow the mixture to cool for 5 minutes. Set it aside to brush onto the cake later.
To make the coffee buttercream:
Stir together the espresso powder and boiling water and set the mixture aside for a moment. In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. Continue cooking it until it reaches 255F on a candy thermometer. Remove the sugar syrup from the heat and allow it to cool slightly.
In a separate bowl, beat the egg and egg yolk until they begin to get fluffy. Continue to beat the mixture and add the hot sugar syrup to the bowl in a smooth, steady, slow stream. Once the syrup is incorporated, mix in the reserved coffee mixture. Continuing to beat on medium-high, add the butter, one tablespoon at a time, until it is fully incorporated into the buttercream.
The coffee buttercream is completely once it turns thick and fluffy.
To make the ganache:
In a medium saucepan, set over medium heat, bring the milk and cream to a boil. Remove the pan from the heat and stir in the chocolate. Continue stirring the chocolate for 2 minutes, to insure a completely smooth texture. Stir in the butter and continue stirring the ganache for 90 seconds.
To assemble the cake:
Line a large baking sheet with parchment paper. Cut one 10-inch by 10-inch square out of each layer of cake and place it on
the baking sheet. Brush the cake with the espresso syrup. Carefully spread 3/4 of the coffee buttercream over the surface of the cake.
Place the two spare rectangles of cake over the buttercream, and then brush them with espresso syrup. Spread the ganache over the cake in a smooth layer. Place the last layer of cake over the ganache, brush with espresso syrup, and then spread it with a thin layer of the coffee buttercream. Chill the cake in the refrigerator for 1 hour before glazing it.
To glaze the cake:
Clarify the butter by boiling it and skimming off and discarding the solids. Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth. Pour the chocolate glaze over the cake and allow it to set in the refrigerator before serving.
French Meringues
2 egg whites
1 teaspoon vanilla
½ cup superfine sugar
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
Lemon Madeleines
1 cup all-purpose flour
½ cup butter
¼ cup confectioner's sugar
2 eggs
1 cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoon lemon juice
⅓ cup confectioner's sugar for dusting
Preheat oven to 350 degrees F. Mix flour, butter and powdered sugar thoroughly. Press evenly into an ungrease inch o inch square pan. Make a little rim up the edges to hold in the filling. A quarter inch or so will do it. Bake 20 minutes.
Beat remaining ingredients about 3 minutes, until light and fluffy. Pour over the hot crust, spreading it out evenly.
Bake about 25 minutes longer or until no imprint remains when touched lightly in the center. Remove from oven, sprinkle the extra powdered sugar on the top, if you like. Cool, cut into squares.
French Lace Cookies
½ cup all-purpose flour
¼ teaspoon baking powder
½ cup white sugar
½ rolled oats
2 tablespoons light corn syrup
⅓ cup melted butter
2 tablespoon cream
1 tablespoon vanilla
Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
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