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: Thank you to the readers who review every chapter. There are a handful of you. I appreciate the love, and I find your input very helpful. When we get into further chapters, I will send you another surprise. Again, thank you for your constant support.
And thank you to the readers who follow and favorite that I am unable to send a thank you PM.
AND recipes at the end … yum!
Chapter Twenty-six
BPOV: January 7
My legs are suddenly spaghetti, and I hold onto Edward for fear I will fall. My heart aches for these wonderful people. I look up at Edward and know he's my Steven as I am his Kaye. I can barely talk, so I faintly whisper 'ditto' and Edward kisses me deeply with a 'ditto,' on my lips, crashing our mouths together with urgency like none before. There just isn't enough we can do for one another.
So we just cling.
We break the kiss in time to see Steven place a ring on Kaye's finger - a pledge for eternity, a love that transcends time, and a promise of no goodbyes.
Edward rubs my back trying to comfort me as I squeeze him tightly with tears falling down my cheeks.
Sadly, I sniff, looking off in the distance. "I need meat."
Edward looks at me in shock. "You need what?"
I sniff in and clear my throat. "Yeah, when I get upset, I eat meat."
Oh, that devilish smile … that appears on his face. Edward leans to whisper into my ear. "I've got some meat you can eat."
Mr. 'Tension Breaker' chuckles and I shove him. "This is not the time, Edward Cullen!" I do look back at him with a slight upward smile and a glint in my eye.
Steven walks with his arm around Kaye's waist. They approach us with a certain resolve on their faces.
I swipe under my eyes with my hands, trying to hide the tears from my cheeks.
Kaye gives me a slight smile and pats my shoulder. "Thank you, Bella." She looks at Edward. "And you, Edward, for making this night so very special for us."
Steven adds, "Yes, it was a wonderful evening."
"I'm so glad we could accommodate you," I say to Steven as I hug Kaye and whisper into her ear, "Thank you for sharing your beautiful love story with us." I take her hand and look at the eternity band of diamonds "It's gorgeous."
She nods with a radiant smile.
"If you two wouldn't mind keeping Kaye company, I'll go get the car," Steven says to Edward and me.
Edward quickly offers, "We can take you to your car, Steven."
He raises his hand flatly. "Oh no, no, you two have done enough tonight."
Edward and I help Kaye into the carriage, and take her to the front of Jackson Square where the other carriages are parked. She leans back into the cushions as the heater is blasting hot air. She looks very weary and pale.
I scan up and down the front fence, but no sign of Garrett. Edward nods. "He's probably out on a tour."
Steven meets us in a few minutes, takes Kaye from the carriage, and carries her to the front, passenger's seat. He thanks us once again, gets into his driver's seat and rolls down Kaye's window.
Edward and I lean down.
"It was a pleasure meeting you two. A little bit of advice?" She takes my hand. "Don't make Edward wait, Bella."
Edward pipes in, "Thanks, Kaye." She smiles.
"And Bella?"
"Yes?" I ask.
"Chocolate always got me through a rough one." She smiles, and they drive away, saying 'good night'.
Edward squeezes me. "You still up for some meat?"
I roll my eyes and disgustingly sing. "Really?"
"Yes really. I have roasted turkey legs, steak, lamb and pork chops, and if you are a good girl, I have a Doberge cake."
"And you have all of this, why?" I tap my foot.
"Cancelled reservations, Bella. All of this meat was prepped and ready for tonight. So, no one ate it and it's available." He taunts me.
I pull on him, "Take me to your meat!"
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Once we settle Julia back into her stall, we hurry back to the restaurant.
We keep the lights low in the dining room with just the sparkling Christmas lights in the trees and a few candles on the table.
I openly announce, "Okay, let me warn you, I'm going to be very messy. I'm going to put my hair in a ponytail, roll my sleeves up, eat with my hands and Tom Jones it."
Edward raises an eyebrow. "In other words, you're going to taunt me with the meat?"
"Actually, I'm going to shovel it in. One, I'm starved."
"Me, too," he adds.
"Good, we'll both get messy together." I smile.
"Two, Steven and Kaye were amazing and we have to toast them."
Edward chuckles, "With what, a turkey leg?"
"Cute, but noooo - we eat in their honor."
Edward goes along with me. "Sure."
"And three, we have to listen to her." I insist. "No more second guessing." I look up at him. "No more pushing you away. Emmett would be proud."
"No, Emmett will be proud if we ate all the meat, and then devoured one another," he sarcastically spews.
He kisses me nonetheless. I break from the kiss.
"Meat first, Edward!"
A few minutes later, Edward brings to the table, a huge platter with an arrangement of roasted turkey legs, sliced steak, grilled baby lamb chops with blood orange sauce, and pork chops with a blue cheese gravy.
"Start without me, I want to go into the wine cellar," he says as he jogs off.
I don't want to start without him, but I take a taste of each dish, moan, and make a mental note that he will be thanked properly for this.
Edward turns the corner with two bottles of Merlot. He opens one and pours for us.
He hands a glass to me and raises his glass, "To Steven and Kaye."
We both drain our glasses.
I start to say, "I hope …"
Edward nods. "I know."
I shake my head and sit. "Edward, I took a taste of everything and it's delicious."
"You should have started." He reaches for a turkey leg. I take one, too.
"I don't want to do anything without you." I blurt out with my eyes on him.
He quietly responds, "Same here, Bella."
It's a moment of silence.
We just stare.
And then, the frenzy begins.
Edward tears a chunk off the leg and chews.
I wrap both hands around the turkey leg, getting sauce all over my hands and bite hard tearing off a piece like a rabid, wild animal. Wiping my mouth with the back of my hand and smearing more sauce over my lips, I moan from my masticating pleasure. "Oh God, this is so good."
Edward chews breathing in heavily. "So glad you like it."
"You're sauce is delectable. It's not overpowering or spicy. My juices are flowing." I hum.
Edward stares at me.
"I swear I'm salivating while eating. Mmmm. So good. You added all the right ingredients with such care, Edward." I moan with a little yelp. "I love what you did." I purr. "Oh, the juice is pouring out of the leg it's so tender."
Edward stares at me with his mouth open.
I lick the sauce from the large end of the upper meat to the smaller end, and then to the tip, sucking on the bone and moaning.
Edward stares at me with his mouth open wide and swallows very hard.
I continue to devour the fowl leg, stopping to lick my fingers, while glancing over at Edward, who looks pale, staring at my every move. "Why aren't you eating, Edward, are you sick?"
"Sick? I'm fucking wishing I was that fucking, turkey leg, Bella. Jesus, you've got some fucking suckage going on there," he breathless admits.
I smile with sauce and juice all over my face, arms and hands. "You ain't seen nothing yet." I grab a piece of steak dripping in blood, just the way I like it ... still mooing. Slowly sucking it into my mouth and pulling it out of my mouth I sputter, "Oh God, this is heavenly," as I chew with great gusto.
"Edward, eat … your meat is getting cold," I scold.
"Believe me; nothing about this is getting fucking cold." He clears his throat.
I chew, smile and wiggle my eyebrows. "My friend, BB, would love this. She loves her steak thick ...
and long ...
… and full of juice."
I lap my lips.
Edward lowers his head with a gasp. "You're fucking killing me, Baby."
I grab a baby lamb chop with one hand, dripping in the blood orange sauce, and grab a pork chop with the other hand, dipping it in the blue cheese sauce. I bite into both at the same time. "Oh God, oh God, oh God."
Edward lunges for me and we both land on the floor. He kisses me as all the sauces cover us. My hands go into his hair coating each follicle with blue cheese and blood oranges. The table flies to one side with the tray of meat scattering in every direction. The candles douse out on top of the juicy meats and smoke twirls in tornado streams throughout the room.
I moan.
"That fucking good, huh?" Edward gruffly growls into my ear.
"I swear, if any of that is on the floor…" I threaten.
"I have more in the kitchen," he informs me and returns to kissing my neck and jawline.
We don't think of anything, we just react. Clothes fly, and we are now skin on skin, as though the world stopped and we don't realize anything beyond this moment. Buzzers ring, fireworks explode, and we quake all within seconds. Rushing tides fill my ears, blurry vision stunts my sight, and tingling fingers numb my touch, as a rapid orgasm of blinding proportion, overtakes the two of us.
Short gasps of no sound.
Edward stills, but I hear a slow breath of 'fuck' upon his lips.
I whisper a 'wow' and we turn toward one another.
"Edward, do you think we will ever get this right?" I smirk.
He grabs me chuckling, "practice, we need practice, but I thought that was fantastic."
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I hear a faint, 'Oh my." Then, a giggle.
A bold, guttural laugh explodes throughout the room with whispers and a chorus of laughter in all directions.
I feel a heavy arm around my waist, and warm breath on my neck and the room is aglow.
I freeze.
Oh, dear God, I am on the floor with Edward wrapped in a tablecloth ... well barely. Food is all over the place. I squint from the light, but realize ...
… We are not alone.
"Well, well, well …" a loud guffaw follows. "Seems like my little brother initiated the dining room." Emmett clears his throat. "Sexcapades with his lovely Bella."
I bury my head into Edward's shoulder. "We have company."
Edward jars awake, shaking his head. "Oh, shit."
Jasper leans down near Edward. "What did you two do?"
Emmett hysterically laughs. "They had dinner … all over one another." He bends down near me. "Was it tasty, Bel-la?"
Alice trips him, I turn to see him fall and he lands near my side. "Emmett, stop," Alice scolds.
Emmett flips Alice off and wiggles his eyebrows at me. "So, how was it on the floor smothered in meat?" He laughs. "You two kill me.
I roll my head back into Edward's shoulder and talk into his armpit. "This is so embarrassing."
Mama Jean runs behind us and hands us two robes. "I found them in the office." We both whisper a 'thank you'. She pats my head, makes a face, utters 'ewww' and yells at everyone, "Okay, you've seen enough. Go get to work." She claps her hands. "C'mon, c'mon. Get out." She shoves Emmett. "You can get up and leave, Emmett."
"Aw, but Mama Jean, this is prime ribbing." He laughs. "Get it? Prime rib … prime ribbing."
Mama Jean giggles. "You are one, sick character, Emmett."
He points at her, "But you laughed, MJ!"
She shoves Emmett towards the kitchen. "Sorry, kids. When I came in a while ago, I had everyone following me. If I had known, I would have kept them all out." She whispers to me, "I'm so happy, though." Mama Jean says as she smiles at me.
Alice and Jasper herd everyone into the kitchen, and the laughter fades behind the door.
With robes on, we stand. Oh God, we have sauce all over our hair, face, up our arms and down our legs.
I bow my head. "Mama Jean, I'm so embarrassed."
"Oh, don't be. This was great for the restaurant. The morale will be up a thousand percent." She exhales a small giggle. "Maybe now Edward will loosen up." She grins broadly.
Edward starts to walk towards the kitchen. "I'll go talk with them."
Mama Jean nods. "May I suggest a shower first. Maybe then, they'll take you seriously." She places a hand over her mouth to stifle a giggle. "I'm sorry, but you look ridiculous."
I turn pale. "And we have to walk through the kitchen to get upstairs."
I bite the inside of my cheek. Edward pulls at it. "Just take my hand."
We walk towards the kitchen.
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So, how did you like the meat?
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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.
Unhinged: 9814485
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)
And a shout out rec to: bURN by compass54
And to: Midnight-Confessions by ohgeefantasy
And to: Edward Cullen FBI Special Agent and Psychic by Dinia Steel
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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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A/N: Tom Jones was an English comedy (1963) with Albert Finney as a man below his beloved's station and unable to marry his true love. Eventually, all clears and Tom can court his heart's delight. But before his HEA, he is quite the love of many women. In one scene, he sits with a Mrs. Waters and has a feast of chicken, meat and oysters. Mrs. Waters is quite, sexually suggestive with her food. Their lust goes beyond the table.
Doberge cake: This cake is an original dessert from New orleans. It is a nine-layered, sponge cake with chocolate and lemon filling and frosted with a thin layer of buttercream and covered with a hard caramel glaze or a chocolate icing. It is to die for!
Recipes:
Roasted Turkey Legs
½ cup salt
½ cup white sugar
4 turkey drumsticks
2 cups white wine
½ cup pomegranate molasses
½ cup brown sugar
¼ cup molasses
¼ cup balsamic vinegar
½ cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons dried thyme leaves, divided
Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste to adjust sugar, salt and pepper if needed.
Preheat the oven to 325 degrees F. Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large ovenproof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F when taken with a meat thermometer. Serve turkey with remaining sauce on the side.
The Perfect Steak
Choose a good cut of steak, ribeye, T-bone, New York Strip
Lightly coat with extra light olive oil.
Salt and pepper to taste, a little parsley flakes.
High temperature cast iron skillet (500 degrees) will create a lot of smoke
Place steak in center of pan
Wait 2 minutes before moving the steak. Turn over and place steak exactly where it was in the skillet.
Cook an additional 2 minutes. With an oven mit, remove from top of the stove and place into a preheated 400 degree oven with a pat of butter on top of steak. Using a steak thermometer, check levels for desired cooked meat from rare to well done.
rare 120-130 degrees F
medium rare 130-135 degrees F
medium 140-150 degrees F
medium well 155-165 degrees F
well 170 degrees F or higher
Grilled Baby Lamb Chops With Blood Orange Sauce
1 ½ cups blood orange juice
3 pomegranate (juice)
¼ cup port wine
1 cup red wine
1 large shallot, chopped
1 carrot, chopped
1 stalk of celery, chopped
1 cup chicken stock
4 black peppercorns
4 sprigs parsley
1 bay leaf
2 tablespoons of cold butter
salt & freshly ground black pepper to taste
Blood sauce:
Place ingredients in a medium saucepan, cook until reduced to a sauce
consistency. Strain, and whisk in cold butter. Season with salt and pepper.
Lamb Chops
2 tablespoons olive oil
12 baby lamb chops
salt & freshly ground black pepper to taste
¼ cup pine nuts, toasted
Heat a large grill pan. Brush lamb chops with olive oil, salt and pepper.
Grill on each side 2-3 minutes each.
Plate, cover in sauce, and sprinkle pine nuts on top.
Pork Chops with Blue Cheese Gravy2 tablespoons butter
4 thick cut pork chops
½ teaspoon pepper or to taste
½ teaspoon garlic powder
1 cup whipping cream
2 ounces blue cheese, crumbled
Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter about 20 to 25 minutes. Turn occasionally to brown evenly.
Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Traditional 8 Layer Doberge Cake of New Orleans
For the Doberge torte:
3/4 cup butter
2 cups sugar
1/4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1/2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla
For the Chocolate Custard:
2 cups granulated sugar
1/2 teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 kitchen spoons cocoa (heaping spoonfuls)
4 tablespoons bitter chocolate
4 eggs (whole)
1 tablespoon butter
1 tablespoon vanilla
4 cups milk
For the Chocolate Butter Cream Icing
2 cups confectioners' sugar, sifted
1/2 lb oleo, softened (margarine)
1 teaspoon vanilla
1 cup cocoa
1 ounce bitter chocolate, melted
For the Chocolate Icing
1 cup light brown sugar
1 cup granulated sugar
4 semi-sweet chocolate baking squares, melted
1/4 cup butter
3/4 cup cream
1 teaspoon vanilla
To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.
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