by J R Pearson
“Hell yeah. It’ll be fun.” I followed him as he stood to refill the popcorn bowl in the kitchen, squeezing my small body between him and the counter. Popcorn forgotten, he caged me inside his thick arms. “I’ve talked a bit about it with my brother, Kal. He said he’ll train me after my wrist heals.” I tugged Caleb’s navy blue tie, bringing his face close to mine. “And you know what the best part is if I work there?”
“What?” he asked against my mouth.
“I would get an employee discount on all drinks and burgers.”
“If that’s the case, we’re going to have to stop seeing each other if you don’t apply for the job.” His reply ended with a nip to my bottom lip.
Aw, I knew he was perfect for me. I stepped away and shrugged out of my top, tossing it at his feet.
“How’s your wrist?” he asked, totally not looking at my wrist at all.
“It’s fine,” I told him, holding it up. Hot pink and slightly bulky, the brace contained a dozen people’s “get well” notes. And a crude drawing of a cartoon pickle with genitals and a creepy face. In a quote bubble, it said, “I’m watching you.”
Thanks, Mandy.
I walked away from the detective and headed toward my room, letting my hips sway seductively. Well, hopefully that’s what it looks like.
“Jennie,” he called after me. I could hear the strain in his voice. In my room, I was out of sight to him. Popping just my head around the doorframe, I flung my bra in the air. Caleb’s carnal eyes followed it as it landed near the couch.
“Come here.” He crooked a finger.
“Not a chance.”
“I’m not going to ask you again.”
“How about you come over here and see how nippy the temperature is in my bedroom.”
According to his groan, I’d say I won.
“You’re in trouble,” he growled, pushing off the counter.
“You know, I’m loving this side of you.” I licked my lips. Watching his tall, muscular self saunter toward me was like a predator hunting down its prey. It was glorious and terrifying. His “I want to devour you” expression had my knees wobbling.
“I’m glad to hear that.” He scooped me up and kicked the door closed behind us. “Now let me introduce you to a side of me you haven’t seen before.”
Boy, did he.
Epilogue
Two weeks later.
“So, to recap, we keep glasses for nonalcoholic drinks over here. The glasses used for martinis and cocktails are lined up down here. Shot glasses here. And of course, the beer mugs sit along the wall here.” I listened intently as Kal went over again where everything was located. The following night, I started working at my favorite place on the planet, Triple B’s, and would hopefully become a certified bartender if I did exceptionally.
My body vibrated with excitement. I was also nervous to face the dreaded night shift. If I’d learned anything from waitressing it was that Thursdays through Sundays were the busiest in the restaurant world. Day or night. I wiped my nerve-induced sweaty palms on my jeans.
Known for carrying unique types of beers and deliciously crafted burgers, Triple B’s had customers stopping in from all across the board. Their reputation was a strong and honorable one.
Oh no. My chest is tightening again. Breathe. I’m good. It’s all good….
No, it’s not!
“Kal, what if I do something stupid like forget to add strawberries in the strawberry daiquiri? I really like it here. I don’t want to get let go before really starting.”
“It’s okay. I’m gonna be right here next to you, sis.” My brother gave me a reassuring smile and squeezed my puny body. “You’ll do great, and if anybody tells ya different?” He bared his teeth and raised a tightened fist. “They’ll get one of these.”
I blinked, then pinched his arm.
“Ow! It’s not okay to pinch!” he complained, rubbing his arm. I rolled my eyes, then let them wander the bar and out into the restaurant. Dinner was approaching, and people were beginning to trickle in. Today’s last bartending 101 class was ending. I took a deep breath and exhaled slowly. Could I be any more dramatic? For the love of barbecue bacon burgers, I’m a mothertruckin’ Peterson. I can do this.
If I could muster the courage to whack a deranged killer upside the head, then surely I could serve up a glass of gin and tonic with a lime wedge.
“Kal?” I rolled my shoulders and cracked my knuckles.
“Yeah?
“I’m ready.”
#THE END#
Want to know what happens next in Greenville?
Pick up Grilled and Seasoned with Murder and solve a mystery with Jennie’s cousin, Josie Rizzo.
More food and more murders to come…
Recipes
Homemade Deep-Dish Pizza
*Amount: two deep dish 9-inch pizzas.
(Ingredients)
~Pizza crust
(Reminder: this recipe makes two)
*3 and 1/4 cups all-purpose flour
*1/2 cup yellow cornmeal
*1 and 1/4 teaspoons of salt
*1 tablespoon of granulated sugar
*2 and 1/4 teaspoons of Red Star Platinum yeast (1 standard packet)
*1 and 1/4 cups slightly warm water
*1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
*olive oil for coating
~Tomato sauce
(For both pizzas)
*2 tablespoons unsalted butter
*1 small onion, grated (about 1/3 cup)
*3/4 teaspoon of salt
*1 teaspoon of dried oregano
*1/2 teaspoon crushed red pepper flakes--it’s optional, but recommended
*3 garlic cloves, minced
*1 28-ounce can crushed tomatoes
*1/4 teaspoon granulated sugar
~Pizza toppings for both
*4 cups of shredded mozzarella cheese
*1/2 cup of grated parmesan cheese optional, of course)
-Additional toppings for added deliciousness:
*A handful of pepperoni per pizza; 4 slices of cooked, crumbled bacon; cooked, crumbled sausage; thinly sliced green peppers and/or onions; sliced mushrooms.
{Directions}
*You will need two deep-dish 9x2-inch round cake pans (that’s if you’re making both pizzas at the same time). You can also use 9-inch springform pans.
*For the crust, combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. (If you do not have any mixer of any kind, you can do this all by hand. Use a very large bowl.)
*Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F. Make sure it is not very hot, or it will kill the yeast. Also, make sure the butter isn’t boiling hot.
(If you melt it in the microwave, let it sit for 5 minutes before adding.)
*On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple, gently pulling away from the sides of the bowl and falling off the dough hook—about 4-5 minutes. If the dough feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a tablespoon of flour.
*Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around, so all sides of the dough are coated in the oil.
*Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
*Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, setting the bowl and aluminum foil aside to use later. Gently punch down the dough to remove any air bubbles and roll the dough into a large 15x12 rectangle.
*Spread 1/4 cup of softened butter on top of t
he dough. Roll it up lengthwise, like a log. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy.
*For the sauce, place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes.
*Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick—about 30 minutes. This results in 2 and 1/2 cups of sauce. (If you have more than that, keep simmering until the amount has reduced.)
*Remove from heat and set aside until ready to be used.
*Preheat oven to 425°F.
*Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle.
*Using your rolling pin as a guide, place over a 9x2-inch deep-dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough.
*Brush the top edges of the dough with a little olive oil, which will give the crust a nice sheen.
*Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings. On top of those toppings is the sauce.
*Pour about 1 and 1/4 cups of sauce on top of each. If you don’t like that much sauce, reduce to 3/4 cup per pizza and have leftover sauce.
*Sprinkle each with 1/4 cup of grated Parmesan cheese.
*Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans.
*Bake for 20-28 minutes or until the crust is golden brown. (You can loosely cover the pizzas with aluminum foil after the 15-minute mark to prevent any heavy browning and uneven baking.)
*Remove the pizzas from the oven and place on a wire rack, allowing to cool for 10 minutes.
*After 10 minutes, slice, serve, and enjoy.
Honey Mustard Chicken, Avocado and Bacon Salad
*Amount: Serves 4
(Ingredients)
~Dressing(marinade)
*1/3 cup of honey
*3 tablespoons of whole grain mustard
*2 tablespoons of smooth and mild Dijon mustard
*2 tablespoons of olive oil
*1 teaspoon of minced garlic
*Salt to season
*4 skinless and boneless chicken thighs or chicken breasts
~Salad
*1/4 cup diced bacon, trimmed of rind and fat
*4 cups of Romaine lettuce leaves, washed
*1 cup of sliced grape or cherry tomatoes
*1 large avocado, pitted and sliced
*1/4 cup corn kernels
*1/4 of a red onion, sliced
{Directions}
*Whisk marinade/dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
*Heat a nonstick pan—or grill pan or skillet—over medium heat with about a teaspoon of oil and sear/grill the chicken fillets on each side until golden, crispy, and cooked through. (Grill in batches to prevent excess water being released.)
*Once chicken is cooked, set aside and allow to rest.
*Wipe pan over with paper towel. Drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips, and chicken.
*Whisk 2 tablespoons of water into the remaining untouched marinade/dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper.
Macaroni and Cheese with Bread Crumbs
*Prep Time: 20 minutes
*Cook Time: 45 minutes
*Amount: 6 to 8 servings
(Ingredients)
*1/2 pound of elbow macaroni
*3 tablespoons of butter
*3 tablespoons of flour
*1 tablespoon of powdered mustard
*3 cups of milk
*1/2 cup yellow onion, finely diced
*1 bay leaf
*1/2 teaspoon of paprika
*1 large egg
*12 ounces of sharp cheddar, shredded
*1 teaspoon of kosher salt
*Fresh black pepper
Topping ingredients:
*3 tablespoons of butter
*1 cup panko bread crumbs
{Directions}
*Preheat oven to 350°F.
*In a large pot of boiling, salted water, cook the pasta to al dente.
*While the pasta is cooking, melt the butter in a separate pot. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps.
*Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
*Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
*Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
*Melt the butter in a sauté pan and toss the bread crumbs to coat.
*Top the macaroni with the bread crumbs. Bake for 30 minutes.
*Remove from oven and rest for 5 minutes before serving.
Chocolate Orange Twist
Prep Time: 45 minutes
Cook Time: 20 minutes
Amount: 4
(Ingredients)
Twists:
*150 g of strong flour
*160 g of all-purpose flour
*1 1/2 tablespoons of brown sugar
*7 g salt
*7 g sachet fast-action dried yeast
*200 ml of almond milk and a little extra for bread glazing
*1 tablespoon of olive oil
*150 g dark (70%) chocolate
*Candied oranges, chopped finely (or homemade as per instructions below)
Candied Oranges: (OPTIONAL)
*2 oranges
*1 cup sugar
*2 cups water
{Directions}
*Mix the flour, salt, yeast, and sugar in a large mixing bowl.
*Pour in the lukewarm almond milk and stir everything together with a large wooden spoon. Then add the olive oil and combine.
*When the mixture has mostly stuck together, turn the mixture out onto a work surface or breadboard. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees, and start again. Repeat this for 10 minutes.
*When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil, and cover the bowl with a tea towel. Leave it in a warm place for between 40 minutes and 2 hours (until it has doubled in size).
*Gently melt dark chocolate over a double boiler.
*Empty the dough out onto a work surface and push the air out with your fingertips.
*Split the dough into four equal parts (best to use kitchen scales here). Roll one part of the dough into a rectangle approximately 30 cm wide and 20 cm high. Next, follow these five steps:
— Apply melted dark chocolate to the surface.
— Sprinkle it with small pieces of candied orange.
— Starting from the shorter edge, roll the dough into a cylinder.
— With a sharp knife, cut the cylinder in half lengthwise.
— Now twist two halves around each other, sealing the ends well. I stick a few more pieces of candied orange between the chocolate-covered layers too.
*Place the finished twists on a paper-lined baking tray, leaving space between them as they will expand in the oven. Cover them with a kitchen towel and prove for another 60 minutes
. Before the hour is up, preheat the oven to 180°C / 350°F.
Bake for 20-22 minutes or until golden brown.
Glaze the still-warm twists with the orange-infused sugar syrup you prepared earlier.
CANDIED ORANGES (OPTIONAL)
*Scrub oranges clean and if they have wax on them, soak them briefly in boiling water to get rid of it. Slice them into ½ cm slices.
*Put sliced oranges into a small pot with 2 cups of water and 1 cup of sugar. Bring to boil gently, then simmer for another 45-60 mins until sugar syrup thickens and orange slices become translucent. Set aside to let them cool. Once cool, chop them up into small pieces.
Salted Caramel Chocolate Cake
Prep Time: 1 hour and 30 minutes
Cook Time: 30 minutes
Amount: (1) 9-inch triple layer cake
(Ingredients)
-Chocolate cake
*2 cups granulated sugar
*1 cup light brown sugar, packed
