by Nya Rawlyns
“But this, this is too much.” Jack stared at the six figure sum. It wouldn’t allow him to buy outright, but it was enough to have every bank in the valley bidding to loan him the balance. He was holding the means to achieve his dream, and he owed it to Ted-the-homophobe and the man who not only held his heart but his very soul in his hands.
Jack stammered, “I’ll pay this back…”
“Don’t worry, I know you will. You have an appointment with the lawyer next week to draw up the papers. Ted Mayer is a car dealer, not a philanthropist. But if you want, I can be there…”
With trembling hands, Jack placed the check on the table. He reached for the wine glasses and handed one to Alan.
Staring at the blood-red wine, his throat nearly closing with emotion, Jack whispered, “Is it all right?”
“I think so. It’s a good deal, a fresh start for you.”
“I don’t mean that. What I want to know is … is it all right to say I love you and want you to be there, with me, for the rest of my life?” He swallowed the panic and the fear. Alan might not need to hear it, but he damn well needed to say it. “I love you, Alan Randall Liebowitz. With all my heart.”
Raising his glass, Alan locked eyes with Jack and said, “Then, here’s a toast. To you, Jacques Lambert, and the future you deserve.”
“How about to us, instead?”
“Or better yet … to love?”
Alan nodded. “To love. Always.”
Jack drained his glass and stood up, pulling Alan along with him. “I just remembered I have a Valentine’s gift for you.”
“Oh? Where is it?”
“In the bedroom. And you get to unwrap it real slow.”
Alan licked his lips and carefully removed his glasses, revealing gold-flecks chasing desire across their smoky depths. Jack had never seen anything more beautiful in his life as he drowned in lust and need that mirrored his own.
Spinning Jack around, Alan shoved him in the direction of the bedroom. “Go on, I’ll be right there.”
Curious, Jack watched Alan walk to the counter and jot something down. He asked, “What’s that?”
“Grocery list. I need a cucumber.”
Jack walked up behind his lover and nibbled on his ear. He murmured, “Do you now?”
“Uh-huh. Thick. Firm.” Jack felt the laughter rumbling in Alan’s chest. “You know … fresh.”
“Come to the bedroom. I think I have exactly what you need…”
~~~~
APPENDIX
Recipes
Slow-Cooker Sour Cream Cheesecake
http://www.foodandwine.com/recipes/slow-cooker-sour-cream-cheesecake
Ingredients:
¾ cup graham cracker crumbs
2 ½ tablespoons unsalted butter, melted
¼ teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream
Directions:
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
Fill a 6-to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.
*****
Ratatouille in the Crock Pot
http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757
Ingredients:
2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up
Directions:
Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
Dot with half of the tomato paste.
Repeat layering process with remaining vegetables, spices and tomato paste.
Drizzle with olive oil.
Cover and cook on LOW for 7 to 9 hours.
Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
Refrigerate to store. May freeze up to 6 weeks.
*****
Slow Cooker Ratatouille (Serves 6-8)
http://www.theperfectpantry.com/2011/09/slow-cooker-ratatouille-recipe.html
Ingredients:
1/4 cup olive oil
2 red onions, chopped
3 Yukon Gold potatoes, chopped
3 large garlic cloves, peeled and smashed
2 small eggplant, ends trimmed, cut into large chunks
3 small zucchini, ends trimmed, cut into large chunks
4 bell peppers (assorted colors), seeded, cut into large chunks
3 medium tomatoes, seeded, cut into medium chunks
4 portobello mushroom caps, stems removed, cut into large chunks
1/4 cup white wine
2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
3 tbsp balsamic vinegar, or more to taste
Kosher salt and fresh black pepper, to taste
2 tbsp arrowroot or cornstarch
Directions:
In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6-or 7-quart slow cooker.
Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator).
Serve hot, at room temperature, or cold.
*****
Crock Pot Cherry Cobbler
http://www.food.com/recipe/crockpot-cherry-cobbler-49912
Ingredients:
2 (21 ounce) cans cherry pie filling
1 (18 1/4 ounce) package yellow cake mix, dry
1
/4 cup butter, soften
1/2 cup chopped pecans
Directions:
Pour pie filling into 5 qt crock pot; spread evenly.
In a large bowl, combine dry cake mix with butter until it is crumbly.
Sprinkle cake mix over pie filling.
Sprinkle with nuts.
Turn on crock pot to low and cover and cook 3-4 hours.
Serve warm.
*****
Crockpot Shrimp Creole
http://southernfood.about.com/od/shrimprecipes/r/bl13c3.htm
Ingredients:
1 1/2 cups diced celery
1 1/4 c. chopped onion
1 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes, broken up
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco, or to taste
1 lb. shrimp, deveined & shelled
Directions:
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp. Stove top version, if you don't have a Crock Pot. Sauté celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.
*****
Chicken Shrimp Creole Recipe
http://www.tasteofhome.com/recipes/chicken-shrimp-creole
Ingredients:
2 bacon strips
1/2 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into 1-inch cubes
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
3 cups cooked brown rice
Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.
*****
Béarnaise Sauce
http://www.epicurious.com/recipes/food/views/Bearnaise-Sauce-395049
Ingredients:
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Directions:
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
*****
About French Mother Sauces:
https://stellaculinary.com/blog/five-french-mother-sauces-mother-all-resources
http://www.codlo.com/1/post/2013/02/french-cooking-demystified-a-quick-guide-to-the-5-mother-sauces.html#.Uu1iNvldXgw
CURRY FOR ONE
It’s Anika’s farewell dinner for her fellow grad students.
It’s Tom’s last chance to throw his hat in the ring.
But there’s the niggling matter of cultural differences and family obligations.
And a bet on the line…
CURRY FOR ONE
There was something about curry. Her curry. She’d toned it down for us mortals, flashing a grin and a sly, demure flick of her wrists. Inviting us all to taste.
I could barely move. My jeans were tight and not from overindulging last night at Smokey’s. Beer, ribs and hot-sauced throat scorchers. Now this…
A grad student’s wet dream. Free food from an all-you-can-scoop buffet. Tom Holloway had just died and gone into lust.
Not for the first time, either. In fact, if I didn’t grow a set right that minute, Anika Pradesh would be off to India to meet the intended, sooner rather than later. Forty-five, a professional—though exactly what he did for a living didn’t make it through the rumor mill yet—and looking to wed and bed my Annie.
Annie… God damn, I have it bad.
He, that elusive he, had money, position and a hard on for my girl. All complements of her parents who thought a degree in materials science wasn’t going to be worth squat, not when raising a family and supporting El Professional was at the top of the leader board for obligations owing the family back home. And they had found the dude through an ad in their local rag.
That wasn’t arranged. That was goddamn deranged.
Shit, shit, shit.
I peeled my eyes from the bowls of temptation and watched out of the corner of my eye as she moved around the room. She’d gone traditional for us, her colleagues, with the sari and little oddments on her wrists and ankles. Jingly bits that elevated her movement to a symphony.
Silky, waist-length black hair got braided into something that had to have taken hours of effort. She’d kohled her eyes too. I had to look that up, not being exactly tuned into her culture. Black eyes outlined in sin, eyes that soul-sucked me from the get-go. Made me dry-mouthed. Inarticulate.
Yeah, there was a word that said it all.
Tom Holloway swallowed his tongue in the dining room with a Naan bread accompaniment.
I was so toast. Half drunk, half sick, half in lust … all in love. Nuts. When you’re a political science major, what did I know from mathematics?
My roomie and best friend, Andy, said, “Pass me that light one, Tom, willya?”
I did so and glanced up. Annie was watching me, then she ducked her head. Was she blushing? She came around to Andy and explained, “This is called ‘Pasanda.’ It is very mild.”
Unwrapping my tongue from around my brain stem, I jumped on the chance to get a word in, even if it was stupid.
“What’s in it?”
She smiled. And oh my dear sweet mother, I swear the room lit up.
“This is made with heavy cream and coconut milk. Traditionally, almonds are added. Do you like it? Andy?”
Andy smacked his lips and nodded, then pointed to something red that screamed ER-ready-and-waiting.
“Um, that’s…” That being Vindaloo, something I’d sampled on a trip to
London, except I ended up in Hounslow with the second highest Indian population in the city surrounds. So I knew my shit when it came to food.
Other stuff, not so much.
Creases marred Anika’s perfect features. She was concerned, overly concerned about my roommate. What I wanted was to have her thinking about me, not him.
Annie must have read my mind. “I think maybe you could help him select…” and she waved a dainty forefinger at a Korma, more almonds and coconuts, but it wouldn’t send my roomie’s esophagus into blast furnace status.
Though if she gets any closer, leaning over my geeky buddy, doing that incidental touch thing that’s driving me batshit…
Manning up, I eased a bowl of steamed rice in Andy’s direction, subbing that for the garlic laced concoction that had put hair on my chest and a spring in my step all those years ago. I might have gotten laid that night, but that had been during my experimental stage so details sometimes got lost in the recall.
And thinking about getting laid wasn’t helping the situation.
As usual, I was the fifth wheel, the one who couldn’t differentiate or fornicate symbols to save my sorry ass. The talk around the table was diagraming phases and doing the dirty with some concoction or other. The best I could do was dazzle them stupid with Hegel and Kant and a few forays into the economics of a global economy. And no one ever asked for my opinion on current events. With FOX news, who needed perspective?
Yes, I had friends in my own department, and yes, I had a coterie of slavering cute young things humping my modest swivel chair to sweet talk the teaching assistant into “special consideration for services rendered” and no, I did not indulge.
