Under My Nose

by gabby1017

Edward Cullen turns thirty in six months and wants to leave the dating scene to find his "Miss Right". Leaving his restaurant behind, he drives a carriage in the French Quarter of New Orleans searching for true love. Who is it? And will he know, when he finds her? Or will she be right under his nose?

34. Chapter 34

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.

Okay, with Mercury finally going direct today, I had a dragging tush with this chapter. But it's complete, just not Beta'd.

Chapter 34:

BPOV: February

I just stare at him. My mouth goes dry, and my tongue is stuck to the roof of my mouth.

I see Alice and Jasper walking towards us with Esme and Carlisle behind them.

I don't breathe.

I can't move, but I hear words tumbling out from my lips. "You did what?"

Charlie leans on one leg, places his hands on his hips and lowers his head facing the ground.

Aunt Sally runs up to Charlie pushing him off balance. "Why did you have to open your mouth?" She looks at Edward and me. "You ruined their time. You're no different that my damn sister, Charlie Swan. So, shut it!" She takes a breath and Dad sighs.

Richard stands next to her and she turns to him. "And don't you dare stop me, Richard!"

He puts up both hands and pleads, "I wouldn't think of it, Sally Gal."

She sadly looks at me. "You want to know everything, JuJuBee?"

I nod my head.

"Then, let's go inside and I will explain." She motions for us to follow her.

Esme, Carlisle, Jasper and Alice stay motionless and watch on.

Sally turns to them. "Please, go back to the parade. We'll get this all straightened out and join you soon."

We follow Aunt Sally single file into the house to the dining room. She mumbles, "I need a drink." She disappears into the kitchen and walks back out guzzling down a bottle of Hershey's syrup. After a healthy swig she wipes the back of her hand over her mouth. "God, I needed that!"

All of us stare at her.

"Well, sit down!" she orders and we do. "Anyone want a drink?"

We all shake our heads and sit around the dining room table. Aunt Sally stand pacing the length of the room.

"I'm no longer remaining silent." She glares at Charlie. "And don't interrupt me. You and my sister have called all the shots and I went along with your cockamamme ideas, but no longer." She looks at me, walks over and touches my cheek. "She's my daughter. Yeah, I get to call her that."

She sits next to me and grabs my hands. "The beginning. Charlie and I met in a grocery store in Fort Lauderdale. He was on his way to Homestead Air Force Base and I was on spring break from NYU." She giggles. "He liked the way I was groping the melons."

Dad smiles and snorts. "You were so cute trying to lift one."

She shakes her head. "And you caught us both."

"I must have watched you for ten minutes juggling that thing." He remembers. "I knew it was going to get the better of you."

She clear her throat and continues. "Well, after he saved me and my watermelon he asked me to have lunch with him. So, we bought a couple of sandwiches went to my hotel room, spiked the watermelon and ourselves and we had sex."

I peek a glance at Richard who listens with no expression on his face. He knows all of this already. I'm the last piece of their puzzle who gets the fit.

Then, I slowly look up at her and Dad. My face flushes from the idea of them together. "So, you were in a relationship?"

"Charlie wasn't the type of guy to kiss and run. We hit it off, but I went back to New York and he did his stint at Homestead. He called me early in the morning every day, and I called him to say 'good night' for an entire year."

"How old were you?" I ask.

"Eighteen, but not naive. I knew going down to Florida would be about flings. I never expected for him to keep his word and call. I didn't want a boyfriend, but he pursued and I found that I wanted to try."

I look at my father and see him hang his head into his hands as though he was waiting for a bomb to drop.

"So, he asked me if he could come for a visit and I relented. We spent day and night together in my dorm room for three days. My roommate was very understanding and stayed with her boyfriend. It was our little Utopia until I decided to take Charlie home to meet my mother.

"Grandma didn't like him?" I question with surprise.

"Oh no, she liked him just fine." She laughs with a twist of cynicism. "But so did Renee. She came home to do laundry. Well, for Mom to do her laundry. Then, she latched on to Charlie."

I look over at my father in utter disbelief. Edward places an arm around the back of my chair and grabs my hand with his other hand. He looks horrified.

Richard leans back extending his legs, crossing his arms over his chest and giving dagger looks at Dad.

Aunt Sally continues, "Mom invited us to stay for dinner. Naturally, Renee excused herself, then came back into the kitchen wearing short-shorts and a form-fitted top; tasteful not slutty. I thought Charlie's eye were going to fall out of his head. He never stopped looking at her. And she gave the performance of a lifetime with her shy blushes and tiny giggles. I knew I would lose the war, forgetting about small battles. Renee set her sights on him and that was that."

"It wasn't … I didn't" he stammers.

"It was and you did, Charlie. Neither one of us had a chance. Renee always took what was mine."

And I address him, "You pursued her for a year, and spent three, intimate days with Aunt Sally to turn around and fall for Renee?"

"It didn't happen right away," he pleads.

"But it happened!" I accuse.

"Don't be too hard on him, JuJuBee. You know that Renee is quite persuasive and plays a good game."

"You're defending him?" I shake my head in disbelief drossing my arms over my chest.

"No, I'm explaining. Renee is a Black Widow. She goes for the kill with a plotted plan. She manipulated Charlie to believe that I was young, very impetuous and highly academically motivated. I wanted to see the world not be a military wife. I was a free spirit, and certainly my actions in Fort Lauderdale were proof enough. She did fabricate a story about another guy I slept with in Florida." She looks at me directly. "No, I didn't. Charlie was the only one I was with on Spring Break." Aunt Sally confides to Charlie, "I wasn't the run-around Renee made me out to be. You were my first homerun."

I gasp.

Dad looks up in shock.

Edward groans into my shoulder, squeezing me close.

Richard reaches up to Sally and she takes his hand.

"Yeah, I wasn't the free bird Renee made me out to be," she says to him.

"Why didn't you tell me?" Dad groans.

"Because there was no chance. Renee had set her sights, aimed and fired. She got you right in the heart, Charlie Swan. I became invisible. A blip on your radar and Renee was your universe. She lead you on for months without any sex." She speaks with great sarcasm, "She showed you what a lady was. She showed you that you needed a woman not a girl. She had you believe she was mature, honest and settled. But in all honesty? She wanted what I had and took it very easily." She wipes the tears from her cheeks. "That's why I took off for Europe. I wasn't in love with you, but I cared and was ready to try. And all the promises, and all the plans you spoke of in those three days were crumbled in a matter of minutes."

Aunt Sally pauses, sits next to Richard as he rubs her back with gentle movements. Despite the all the pain she express, Richards softens the memories.

"Tell me the truth, Charlie, was it because she was more of a trophy? That tall? That thin? Sultry brunette to a cute, chunky blonde? You opted for the outer beauty to drape on your arm. She looked good with you in your uniform. She fit the military wife with the 'Higher Ups'." She sighs, leans her elbows on her thighs and looks at Dad. "That's what I told myself. You were that shallow, because I knew, I know, it was never me."

Charlie clears his throat and looks back at Aunt Sally. "Sally, I know now. I was young and inexperienced. Renee could twist anything to her truth."

"Do you have any idea where she is?" She asks Dad.

"I have people looking out for her. They'll find her. She won't get near Bella." He reassures her.

Edward finally speaks up. "I'll make sure of that." He rubs the back of my neck as I lean into his hand, closing my eyes.

"Why did you do it, Aunt Sally? Why did you agree to have me?" I mumble.

She chuckles. "My sister came to me when I was in London for help hysterically crying with her medical records.

She begged me to come home.

She needed me.

So, I did it."

She looks at Charlie. "See, Charlie, you weren't the only one tangled in her twisted web. I was born into in."

She takes my hand. "And the only thing I regret about having you, Bella, was giving you to her. I truly thought she wanted a child. But you were her leverage she used against Charlie and me. And I had to stay close to protect you."

"You kept me sane and unpretentious." I smile.

"You needed to be a child not Renee's carbon copy. And I knew I had made a mistake thinking she was motherly. She got bored too many times, but to my advantage. A mother in name only," she spits. "Man, that felt good to say."

"Purging is cleansing," I say.

"Then, I'm squeaky clean!" Sally grins.

"Sally, as difficult and selfish you believe Renee to be, she still loved Bella," my father defends.

Now, it was my turn to cut loose. "And how do you define that love, Dad?"

He looks me straight in the eyes. "She wanted the best for you."

I huff, "Her best was not my best."

He sighs. "She made sure you had healthy food."

I laugh. "Yeah, she'd pull a cookie out of me hand and throw me an apple. But that wasn't for the healthy issue. Oh God no, it was for weight management. She would tell me to get a good man, I would need to be thin. And apparently you agreed, because you never stopped her." I growl, "You chose her over Aunt Sally." I realize what I've said and I turn to her. "I'm sorry, I didn't mean…"

She knowingly smiles. "It was what it was, Bella, no dancing around it."

"But I survived her, because of you. You were always there. You took every discouraging word she spoke and turned it into something encouraging."

"Believe in yourself and know you can do anything. Don't allow anyone to change those beliefs, because you will create self doubt and insecurity. You are beautiful both inside and out. Your list goes on and on, Aunt Sally … Mom." I tearfully declare.

Edward mumbles, "About fucking time."

Richard stands and claps his hands once. "Okay, let's go back to the parade. We need some lightening up here. You kids have some beads to catch. Charlie could use a few jello shots. Sally go do some more bonding with Esme. And Carlisle and I have some eating to do. And I've got some pictures to shoot."

Aunt Sss … Mom starts to protest and Richard takes her hand. "Let's give it a rest tonight. You need some … fun." And he kisses her. I mean kisses her.

I look at Edward and his mouth hangs open. I tap his chin with my fingers and he closes it.

Charlie bows his head, maybe in regret.

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We return to the parade and fit in with Alice and Jasper. The both squeeze my hand in support. Then a float moves in front of us and Alice screams, "Throw me some beads, Mister!"

Aunt Sally stand near Esme and they have their heads together. Richard grabs jello shots and hands one to Charlie while Carlisle offers King cake to Richard and Charlie.

I'm not sure how to feel about all of this, but Richard is right. A simple diversion, a lot of fun and lightness. Edward stands behind me with his hands on my hips and I lean into him getting lost in the music, the screaming crowd and Edward's scent.

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Aunt Sally certainly had a lot to say. There's more to come...

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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.

Skater Boy and Boarder Girl: 10137826

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 8999279 by compass54

And to: Midnight-Confessions 9182601 by ohgeefantasy

Careless Hearts 9881551 by ohgeefantasy

And to: Edward Cullen FBI Special Agent and Psychic by 9626040 Dinia Steel

Also, found this story: Finally in Phoenix 9987411 by laughablelamb

AND: A Crack in the Door 8874295 by jane-with-a-y

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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:

Salted Caramel Ice Cream

For caramel sauce:

1 cup sugar

1¼ cups heavy cream

½ teaspoon flaky sea salt

½ teaspoon vanilla extract

For custard:

2 cups whole milk

1 cup heavy cream

4 large egg yolks

¼ cup sugar

For Caramel sauce:

Heat one cup of sugar in a heavy skillet over medium heat. Stir sugar evenly, until sugar begins to melt; then cook, stirring occasionally until the melted sugar becomes a dark amber color.

Add 1¼ cups cream, stirring until the caramel has dissolved.

Our caramel into a separate bowl, stir in a ½ teaspoon of sea salt and a ½ teaspoon of vanilla. Set aside to cool to room temperature.

For base:

In a medium-size heat-proof bowl, whisk egg yolks until smooth, Once smooth, gradually whisk in the sugar until the mixture is thick and pale yellow. Set aside.

Combine the milk and the cream in a heavy-bottom sauce pan and cool over medium heat, stirring occasionally, until thermometer reads 170 degrees F.

Remove milk and cream from heat.

Temper the egg yolks by pouring a small amount of the hot milk mixture into the yolks while whisking rapidly.

Pour the tempered egg yolks into the milk and the cream, and return to the heat. Continue to cook until custard thickens and the instant read thermometer reads 185 degrees F.

Remove the custard from the heat and pour through a fine mesh strainer into a clean bowl.

Let cool for five minutes. Then mix in the caramel sauce you made earlier. Chill in an ice bath or in the refrigerator until completely cool.

Freeze i an ice cream maker according to the manufacturers instructions. Once it's out of the ice cream maker, store in an air-tight container and freeze for an additional two hours. Makes one quart.

Dirty Chai Ice Cream

2 cups whole milk

1¼ cups heavy cream

4 tablespoons cornstarch

3 tablespoons cream cheese, room temperature

⅔ cup sugar

a pinch of kosher salt

1 tablespoon honey

¼ cup chilled espresso

Chai spices:

3 slices peeled ginger, slice ¼"

7 cardamon pods

3 star anise pods

10 whole cloves

4 black peppercorns

½ teaspoon freshly ground nutmeg

1 teaspoon orange zest

10 teaspoons loose tea leaves

1 vanilla bean scraped

1 cinnamon stick

Measure out 2 cups of whole milk, and reserve 2 tablespoons of the milk in a small prep bowl. Combine the rest of the milk, heavy cream, honey, and sugar in a medium sauce pan. Heat over medium heat, stirring to dissolve sugar. Bring just to a boil, then remove from heat.

And all the chai ingredients to the milk mixture. Cover and let steeps for 25 minutes. Once steeped, strain out the spices and discard.

Take the 2 tablespoons of milk that was set aside, and whisk in the cornstarch to create a slurry. Then slowly whisk the slurry into the milk mixture.

Return saucepan to the heat and bring to a boil for one minute, until the cornstarch thickens the mixture. Remove from the heat.

In a large bowl, whisk together the cream cheese and salt until blended. Pour the hot milk mixture into the bowl with the cream cheese. Whisk together until finally combines. Cover and chill in the refrigerator until completely cool.

Once chilled, freeze the base of an ice cream maker according to the manufacturer's instructions. About 15 minutes before the ice cream maker is done, pour in the ¼ cup of espresso. Transfer to an air-tight container and freeze for an additional 2 hours.

Salted Sweet Corn Ice Cream

1½ cups heavy cream

3 cups whole milk + ½ cup whole milk, divided

3 ears of fresh, sweet corn, shucked

½ cup + 2 tablespoons granulated white sugar

1 vanilla bean, whole

1 teaspoon sea salt

3 tablespoons cornstarch

Combine the heavy cream, milk, corn, and vanilla bean in a heavy saucepan over low heat. Let simmer very gently for 30 minutes, stirring every 10 minutes or so. Turn off the heat, remove the corn and use a knife to slice the kernels off the husks. Return the corn kernels and husks to the hot milk mixture along with the sugar and teaspoon of salt, stirring until the sugar is dissolved. Cover and let cool to room temperature, about one hour.

Remove the husks and the vanilla bean, and transfer the milk and corn kernels to a food processor or blender (or use a stick blender) and puree until fairly smooth. Pass through a fine sieve into a clean pot, pressing out as much liquid through while removing all the solids.

In a separate bowl, whisk together the 3 tablespoons cornstarch and remaining ½ cup of cold milk until smooth. Add to the strained mixture and place over medium heat, stirring constantly in one direction until

mixture thickens and coats the back of a spoon. Continue to cook and stir for 2-3 minutes until you can no

longer detect the taste of cornstarch. Turn off the heat and transfer the thickened corn base to a clean bowl.

Press a piece of plastic wrap against the surface and chill for 3-4 hours.

Process the chilled mixture in your ice cream maker according to manufacturer's instructions. Serve

immediately for soft-serve texture, or transfer to a freezer safe container and let freeze for 2-3 hours before serving for a firmer ice cream.

Mexican Chocolate Almond Ice Cream

3 cups half and half, divided

1/4 cup unsweetened cocoa powder

5 ounces Mexican chocolate such as Ibarra or Abuelita*, or good-quality semi-sweet

chocolate, chopped into small pieces (about 1 heaping cup)

1 teaspoon vanilla or almond extract

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1/3 cup sugar

5 large egg yolks

pinch salt

1 cup sliced almonds

In a medium saucepan, combine half of the half and half with the cocoa powder and simmer over medium-low heat for about one minute, stirring with a whisk until the the cocoa lumps are broken up. Remove from the heat and add chopped chocolate, stirring until pieces are melted. Stir in vanilla, cinnamon and cayenne pepper. Set aside.

Whisk together the sugar, egg yolks and salt until pale yellow.

In another medium saucepan, bring the remaining half and half to a simmer over medium-low heat.

Once milk mixture is hot, remove from heat and slowly pour into egg mixture, whisking constantly, over low heat 170 degrees F.

Remove from heat and pour through a fine-mesh sieve into a large heat-proof bowl.

Pour chocolate mixture, scraping with a spatula to get every bit. Whisk until custard is smooth. Stir in slices almonds. Set bowl aside over ice water bath to chill for 16 minutes.

Once ice cream is cold, cover and place in refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in ice cream maker according to manufacturer's instructions.

Red Velvet Cake Ice Cream

¼ cup sugar

2 free range eggs, whole

2 cups of full cream

1 cup of milk

1 teaspoon vanilla extract

2 teaspoons of red food coloring

4 red velvet cupcakes

½ cup of cream cheese frosting (¼ of a cup + ¼ of a cup)

Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes). Add the cream and milk and mix. Add the vanilla and the food coloring. Crumble up the cake and add to mixture. Churn your ice cream through ice cream machine until it is set. Remove and place in air-tight container. Freeze.

Parmesan Ice Cream (1751) modernized

2 cups heavy whipping cream

1 cup whole milk

6 large egg yolks

3/4 cup sugar

3 ounces finely grated Parmesan cheese.

Combine the first four ingredients in a saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats the back of the spoon (it should hold a line drawn by your finger). Add Parmesan and stir. Place in refrigerator until chilled — overnight is preferable. Churn in an ice-cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Honey lavender Ice Cream

1 cup heavy cream

2 cups half-and-half

2 tablespoons dried edible lavender flowers

1/2 cup light honey

2 egg yolks

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon salt

Cook the half-and-half and cream on medium heat until warm, do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover and let steep for half an hour.

After flowers have steeped, strain the liquid and discard the flowers. Add to the liquid the honey and heat on medium low until honey has dissolved. Again, do not let liquid come to a boil!

Beat the egg yolks with the vanilla, lemon juice, lemon zest and salt. Stir into the eggs 1/2 cup of the warm liquid and then add eggs to the pot.

Freeze and churn according to your ice-cream maker's instructions.

King Cake Ice Cream

3 cups whole milk

⅓ cup heavy cream

⅔ cup cane sugar

⅛ cup corn syrup

4-5 Three-inch cinnamon sticks

8 oz cream cheese, softened

½ teaspoon pure vanilla extract

¼ teaspoon lemon zest

Cinnamon Swirl

½ cup packed brown sugar

⅓ cup water

2 tablespoons butter

1 teaspoon cornstarch

½ teaspoon ground cinnamon

Warm 1 ½ cups milk, cream, sugar, corn syrup, and cinnamon sticks in a medium saucepan. Once warm (do not boil), cover, remove from the heat, and let steep at room temperature for one hour.

After steeping is complete, remove cinnamon sticks with a slotted spoon. Pour remaining milk into cinnamon milk mixture and begin rewarming. Cook over moderate heat until the sugar dissolves, 4 minutes.

Using a hand or stand mixer, whip cream cheese. Whip in lemon zest. Remove milk from from heat and with the mixer on its lowest setting, gradually add milk to cream cheese. Continue mixing until all of the milk mixture is incorporated (some small pieces of cream cheese may stay separated, that is okay). Pour the mixture into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer.

Meanwhile, prepare cinnamon swirl by combining ingredients in a small saucepan. Heat and stir until butter melts and all ingredients are combined. Continue stirring until desired thickness is reached (about the consistency of maple syrup).

Once ice cream base is chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. When ice cream has finished churning, pour a layer of cinnamon swirl into a plastic container and lightly spoon a layer of ice cream on top. Continue to alternate layers of cinnamon swirl and ice cream until the container is full. Do not stir or ice cream will look muddy. Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.

Gorgonzola Blue Cheese Ice Cream

4 egg yolks

½ cup caster sugar

2 ⅓ cups cream

1 cup Gorgonzola cheese

Heat cream until almost boiling in small saucepan.

While cream is heating, whisk egg yolks and caster sugar until light and fluffy.

Stir egg and sugar mixture into cream on low heat until thick and coating the back of a spoon.

Crumble gorgonzola and stir to melt. Start with 100g of the cheese and taste it, it will hit you as "marvellous" when you've got the right amount and then add extra ½ cup.

Then, freeze.

Guinness-Milk Chocolate Ice Cream

7 ounces milk chocolate, finely chopped

1 cup whole milk

½ cup granulated sugar

Pinch of salt

4 egg yolks

1 cup heavy cream

¾ cup Guinness Stout

1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer's instructions.

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And please, review … it makes me happy.

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Next up: EPOV