Rare: A BBW Romance (The Cass Chronicles Book 4)

by Susannah Shannon

He zipped up his jeans. “What? Are you an expert on bears now?”

  “No, but I am an expert on what wild howler monkey sex sounds like.”

  He lifted her into his arms. “Well, as long as neither of our moms know what that sounds like, we’re good.” She was too tired, too deliciously sore to argue with him. She rested in his arms while he carried her back to their apartment and they both immediately fell asleep.

  Dad’s Deer Hunting Debut

  Thanksgiving morning dawned crisp and cold. Killian and Torsten left to go deer hunting. Ken, Hazel and Libby had gone with them. Cass had asked if she should go and the horrified expressions of the other Nelsons told her all she needed to know. Libby said out loud what the others were obviously thinking, “No thanks, we’d like everybody who goes out to come back.”

  Cass lingered in bed after they were gone. Her bottom was perfectly sore. She also had the perfect amount of ache between her thighs. She logged onto Amazon to leave a review for Unbraiding Anna she gave it five stars and agreed with the other reviewers that it was romantic and very very sexy. She laid out a dress to put on later and yanked on some yoga pants. She hustled downstairs to get started.

  Lloyd made no pretense of being a hunter. He had started coffee and offered himself as her willing assistant. She followed the checklists she always used to organize a complicated meal. The crab cakes were the next thing that needed to be done. Torsten had checked the crab traps the day before and had left his catch in a cooler full of sea water. While digging through the drawer to find the pieces of the food processor, Cass asked, “Hey, what is your daughter doing today?”

  “She’ll go to my sisters. I think she’d like to come here for Christmas.”

  “That would be perfect.” Cass didn't know Meghan well, but she seemed like a nice young woman.

  “Do you think it would be okay with Killian?”

  Cass was shocked. “Of course, why do you ask that?”

  “I don't want to upset anyone.”

  Cass plugged the processor in. “Lloyd, this is your home. You are family.”

  “I feel like the boys resent all the changes I caused.”

  “Killian doesn't,” she said.

  The quiet accountant raised an eyebrow at her. “Oh come on,” he said.

  “He doesn't resent you. He is glad that you make Hazel happy. He likes you.” She was lining up the things she needed to chop up. She turned to rest a hand on his arm. “He didn't take the changes to the lodge well. But it's not you. It reminds him of his dad.”

  Lloyd nodded. “I understand that. I just don't want to make things worse.”

  “Have you spoken to Hazel about Megan coming?”

  “She says she should come any time—but I know this is all hard on the boys.”

  Cass was unsure of many things, but not this thing. She handed her phone to Lloyd. “Call her and invite her—right now.” He seemed encouraged by her insistence. While he was off calling Meghan, Cass pulled full baking dishes out of the fridge. She chopped shallots, garlic, parsley and mushrooms in that order. She mixed up the crab cakes and set them to chill in the fridge.

  Lloyd happily returned to the kitchen. “She’s coming, I bought her ticket.” They set up banquet tables in the new hall and carried over desserts while far earlier than Cass had anticipated the hunters returned. They had gotten two deer in a very short time. Her father was raving about the experience. “It was so powerful,” he said several times in a row.

  Barb smiled, “Let’s go get cleaned up.”

  Ken hesitated. “I wish you had been there, honey, but large muscle coordination has never been your strength. Killian says it would be dangerous for you to go.” Oh really? She did not enjoy being reminded that she had always been a klutz by her husband who was decidedly not a klutz.

  “Hmm. Well, Torsten is the best hunter in the family,” she teased.

  Killian poured himself a cup of coffee, and turned to face the family. “Did you all hear the bears last night?” Touché.

  Hazel set to work peeling potatoes. “Bears? Last night? Don't be ridiculous,” she said.

  Once again, Cass didn't speak Alaskan. She looked questionably at Libby. “They are on the verge of hibernating—they only get out when the sun is shining,” the slim blonde answered.

  “Oh, good to know. Hey, Hazel, Lloyd invited Megan to come for Christmas.”

  Her mother-in-law was delighted. “Oh that is wonderful. I kept telling him to.”

  This time, she would be smarter, Cass looked carefully all around before speaking, “He is afraid it will upset Killian.”

  Hazel nodded. “I thought so. I told him it wouldn't.”

  “Well, he has now. So that’s good.”

  “What’s good?” asked Killian as he sauntered into the kitchen. God damn it. She was going to have to get spy glasses that could see around corners.

  Hazel answered, “Lloyd’s daughter is coming for Christmas.”

  “Oh that’s great,” he said.

  Hazel continued, “You don't mind do you?”

  “Why would I mind?” He popped a green bean in his mouth.

  The women exchanged glances. “You weren't thrilled about the new building,” Cass said with some hesitation.

  “Yeah, but that was a change to the place I grew up—the business my dad poured his life into. She’s family now. Of course, she should come.”

  Hazel gave him a hug. “You are one of my two favorite sons, did you know that?”

  He laughed. “I was pretty sure.”

  Feasting in Slick Trench

  They sat down in the dining room, to a table set with Hazel's best china.

  Killian and Torsten exchanged a glance and then Killian handed Lloyd the carving knife. Ken said grace. Cass basked in the assurances of all present that it was without question the best meal that they had ever eaten. Hazel and Barb each told stories of the first Thanksgiving they had ever cooked. They laughed until they cried at the image of the poised Barb, frantically thawing a turkey under running water in the bath tub. It was hard to imagine her mother as a frazzled newlywed, perhaps they had more in common than Cass had realized. She hoped she turned out half as well as Barb had. Hazel’s first Thanksgiving she had cooked a store bought bird and not known that the bag of selected guts was inside it. It had burst giving a bitter, livery taste to the entire turkey. Hazel shrugged her shoulders. “We’d had worse.” Full of juicy turkey and enough carbs to fuel the Boston marathon (not a single runner—the entire event) they all happily went to nap.

  The Giving of Thanks

  Cass had wondered if very many people would show up, it seemed to her that people would want to stay in their own cozy homes and sleep off their feast comas. She had been entirely wrong. Everyone wanted to see the finished hall. Everyone was eager to taste her desserts. It had been silly to set out dessert plates. Everyone tried so many different sweets that they kept having to put fresh ones out. Wayne approached her shyly. “I reckon I was rude about the little sour pickles.”

  “No, it’s okay; they are really sour.”

  He smiled at his plate that bore nothing but crumbs, “You sure can bake though.”

  Cass looked around at the new building. “You sure can build,” she said. It was extraordinary. With a fire burning in the fireplace, and a buffet of towering sweets, and the faces of people who had dropped everything to help them, she was overcome.

  Hazel moved to the center of the room, all eyes upon her. “I know, that not all of you thought this was a good idea.” There were a few downcast glances. “But you came to help my boys and I anyway. I cannot thank you all enough. I hope that all the wedding business we get will help y’all too.”

  Killian held up his glass. “To Slick Trench!”

  Cass added her voice to his, “To our friends”

  Torsten said, “To our families.”

  A cry went up from the assembled guests, “To Cass and her cake!”

  “And pie!” someone said.

&n
bsp; “And the cookies don't suck either.” Guests insisted on putting chairs away and helping run dishes through the industrial sized dishwasher. It wouldn't occur to them not to—it was how they did things. Her cheeks hurt from smiling as she hugged her neighbors goodbye. She had set up a pile of boxes and containers at one end of the buffet and almost everyone had packed something to take home.

  It had turned colder. Close as the hall was to the main lodge, Cass wished she had worn a coat. Killian wrapped an arm around her. “Come on, Mrs. Nelson, I’ll keep you warm.” Indeed, he would, she thought.

  Cass paused at the sight of the two deer hanging head down in front of the house.

  She reflected that in Chicago, two shot deer were not considered appropriate Thanksgiving decorations. In Slick Trench, they were par for the course. With a smile she realized that she had thought “in Chicago” not “at home.” She was home, hardworking husband, red hot bottom, wet pussy, full heart and all.

  CassCooks Blog post

  I have so much to be thankful for.

  The turkey was perfect.

  The mashed potatoes managed to be both rich and airy

  The stuffing had crispy bits

  The wine was the perfect foil for all of the myriad dishes-which is no small thing

  I was raised by Ken and Barbra Harper, and they come all the way to Alaska to see me.

  I live in a place where your neighbors show up to help make your dreams come true. They bring their own tool belts, and the only payment they will accept is pie.

  You are reading this and that is no small thing.

  We are able to build on the legacy that Killian inherited from his parents The roots are deep. We belong here.

  My mother in law is Hazel Nelson.

  My friends Mimi, Jen and Sarah got together the night before Thanksgiving and skyped me all together. Whiskey sours might have been involved on my end.

  I am a genius for marrying Killian. The life he has given me is rare and wonderful.

  May you have all that you need and appreciate all that you have and may I play some tiny part in making your life more delicious.

  Thankfully, Cass

  All recipes can be found at: https://casscooks.com/

  Recipe Archive

  Italian Sausage and Cheesy Polenta

  Start with sweet or hot Italian sausage.

  For each person I would do two sausages, one-half of an onion and one red or yellow pepper.

  Prick the sausages and brown them as quickly as possible—you don't want to cook them, but you will render some of the fat and it will give you a nice brown outside to the sausages. Remove them to a plate and dump the onions in. Allow to wilt down until they are very soft. Now return the sausage, layer on the peppers and pour in enough tomato puree to cover all. Apply the lid and turn the heat down to low. Meanwhile:

  1/2 cup butter

  1 cup of white cornmeal

  2 1/2 cups stock—any kind will work—heated to a boil

  1 1/2 cups grated cheese any combo of Monterey, parmesan, or mozzarella

  Put about 1/2 cup of butter in a saucepan with a tight lid. Once it is melted, add 1 cup of white cornmeal and stir around to distribute the butter. Pour 2 and 1/2 cups hot stock into the pot and stir like a lunatic. Cover and move heat to low. Once the cornmeal has turned into a sort of oozy mush, you will add 1/2 cup grated parmesan cheese and 1 cup of finely grated monterey jack. I know, mozzarella sounds more authentic, but I find the monterey jack has a higher flavor profile. Set aside and make sure the sausages are cooked all the way through. Serve by spooning the polenta into a large serving tureen and then ladle the sausages and the tomato sauce over all. Warming and delicious.

  How to perfectly poach chicken breasts:

  I start with one pound of boneless skinless, chicken breasts. Fill a large pot (five quarts at least) with water and a good sprinkling of salt (like a palm full). Bring the water to 165 degrees (check it with your meat thermometer). Put the breasts in, immediately cover and turn off the heat. Don't touch it for at least forty-five minutes. There—you have perfect, juicy tender white meat chicken breasts. You’re welcome. You can easily use a ten quart pot and make two pounds at once. Alas you can't do that in a smaller pot as the mass of cool chicken will lower the temperature of the water too much. This makes awesome chicken salad, soups, burritos, whatever.

  Chicken and Wild Rice Soup:

  You also need about four cups cooked wild rice. I highly recommend you make extra some time and freeze it until you are ready to make soup.

  You will need 1 finely diced onion

  3-4 stalks of celery, also finely chopped

  3-4 carrots finely chopped.

  About 8 fresh white mushrooms—chopped small

  IN the largest pot that isn't nursing your chicken breasts, melt about 3 TBL of butter. Toss in the onion and stir until the onion is lightly golden and soft, now add the rest of the vegetables and cook down for a few minutes. Sprinkle 3TBL of white flour over the vegetables and stir until the flour is absorbed and coats everything. Pour about 2 cups of chicken stock in and stir like crazy. When it's all sort of looking like a veggie packed gravy then you pour over a quart of vegetable or chicken stock (the kind in the cardboard carton is fine for this) stir thoroughly. Add your now shredded chicken and taste for salt and pepper—a handful of parsley wouldn't go amiss, nor would some garlic.

  Meatloaf:

  1 1/2 lb ground beef

  1 lb ground pork

  3//4 cup cracker crumbs from saltines—finely ground

  1 large onion finely diced-sautéed for about ten minutes over very low heat—just until softened. Add 4 cloves of minced garlic—cooked with the onion. Allow to cool a bit off of the heat.

  1TBL prepared horseradish (not the creamy mayo type stuff)

  2 eggs

  1/2 cup milk

  Salt and pepper

  For glaze:

  1 TBL horseradish

  1 TBL brown sugar

  4 TBL ketchup- don't need to measure- just squirt, stir, and eyeball.

  Pour the milk over the cracker crumbs—once they are soaked through, combine all remaining meat loaf ingredients. Spray a 10” Bundt pan with cooking spray. In a small bowl, combine 1 TBL horseradish, 1 TBL brown sugar and 4 TBL ketchup. Spoon into the bottom of your Bundt pan and lightly spread it around. Press the meat mixture into the pan and then place the Bundt pan into a large roasting pan. While the oven preheats to 350 degrees, bring the kettle to the boil. Pour boiling water around the Bundt pan and carefully hoist the whole shebang into the oven. Forty minutes later, remove from its sauna and allow to cool in pan for at least ten minutes. Using oven mitts that you have never liked anyway, lay a plate a top the meatloaf and flip it over—gingerly loosen the pan and allow the glaze that you very cleverly put in the bottom of the pan to ooze down over your crown of meatiness. Be careful with this—there might be grease that oozes out of the upended Bundt pan and you don't want to get burned.

  Cuban Pork Roast:

  4 lb pork shoulder (boneless)

  2 tsp cumin seeds

  1/2 tsp Black pepper corns

  Entire head of garlic (not a typo)

  2 limes

  1 orange

  1-2 Anaheim chilies

  1/2 cup white wine vinegar

  Kosher salt

  In a heavy skillet, toast the cumin and peppercorns. Set aside to cool. Using a spice grinder or a mortar and pestle, grind the spices. Take your big knife and setting your orange on a cutting board slice off the skin-down to the flesh. Do the same thing to the limes. The white part is bitter and the peel would lead us into Christmas pudding territory. So toss the peel. Put the fruit, garlic, spices, vinegar and a hefty pinch of salt into your food processor. Blitz into a chunky, citrusy paste. Lay your pork shoulder on a cutting board. Using a skewer, stab it all over. I mean all over—go full on Psycho. Turn the meat over and do it again—from every possible angle, keep going. Do not try this with a knife. We aren't looking for
pork burger. Into a really big Ziplock bag—put your meat with all of the flavor carrying channels that you stabbed into it and the marinade. Press the air out and zip shut. I then put it inside another bag upside down and zip the second bag up. This should minimize any risk of spillage. Now—set in the fridge for forty-eight hours. If you think of it, turn the meat occasionally. If you don't think about it, who cares? The day you want to serve it, dump the whole thing into a roasting pan that has a lid (or use a few layers of aluminum foil). Cook it at 300 degrees for three and a half hours. Don't allow the pan to go entirely dry—it will scorch. Add a cup of water if need be. Once the meat is very tender—Run it under your broiler to get a bit of color (fat layer up). You can either slice this or shred it with two forks. Return the cut up or shredded meat to the pan juices and stir.

  We are gong to serve this with black beans and rice and salad. Drain two cans of black beans—Rinse. I must make a confession here—I can't cook rice worth a damn. So after many years of gloppy rice and crusty pans I began cooking rice like I do pasta—large pot of boiling salted water—cook until done. Drain in a wire strainer. While the rice is in the strainer, put about 2 TBL of olive oil in the pan that you cooked the rice in. Sautee any combination of carrot, celery, peppers of any color and garlic until soft (about a cup of diced vegetables but wing it, it will be fine). Once everything is soft, add your beans and stir to heat through. Add your rice, and I must admit that although it's not entirely culturally appropriate, I add a pat of butter. Use a metal spoon to gently combine—a wooden spoon will mash things up—scoop the spoon down and then turn to mix things up.

  The accompanying salad:

  1 can of diced pineapple in juice