September 30
Mia’s due date, come and almost gone. I’m so nervous, I’ve taken to giving free manicures to all the women in my building. Warned Silas tonight that when I’m finished with Mrs. Whittinghouse on the second floor (a prospect that gives me the willies, I must admit), he’s next. He threatened to bring Mia over to the hospital himself and have them induce.
October 8
Charles River Rathbun! (Skjørland tacked on for the moment—it will pass).
Absolutely, perfectly beautiful. Mia’s eyes, hair, and serious countenance. Lars’s tendency for drama. All in all, the best possible introduction to being a Nana. Let the spoiling begin!
Adam’s Begrudgingly Vegetarian Portabello Burgers
(or Keeping the Peace While Madly in Love with a Non-Meat Eater)
4 Asiago bagels from your favorite bagel shop
4 large portabello caps
Sauce:
Soy sauce, sake or white wine, lemon juice
Garnish:
Romaine leaves
Sliced white cheddar, Pecorino Romano, or in a pinch, Swiss
Dill-infused mayo
1. Slice bagels and spread with butter. Set aside.
2. Brush mushroom caps with olive oil. Sprinkle with kosher salt and freshly ground pepper to taste.
3. Fire up the grill and slap on the mushrooms, trying not to think about how much better a fillet would be. Grill 2 minutes or so on each side. During the last minute add the bagels to toast. Watch the bread carefully or this step could end badly.
4. Meanwhile (or before you start, depending on how adept you are at multitasking), pour into a small saucepan ~1/3 c. soy sauce, ~1/3 c. sake or white wine, and some fresh lemon juice. Please don’t press me on exact measurements; you’ll know if it’s wrong and then you just doctor it up. Let this concoction reduce for 10 minutes or so.
5. Mayo: Chop up some fresh dill or smoosh some dried dill in your hands. Add to mayo and mix. I also add a splash of lemon juice, salt, and pepper. Again, exact measurements are not really the issue here.
6. Assemble sandwiches. Bagel first, then mushroom, reduced wine sauce, romaine, cheese if desired, and a spread of mayo.
7. Present to vegetarian love interest with nonchalance, a smile, and the promise of a chocolate dessert. Make this enough times and she won’t even mind that her mushroom shares a grill with your steak.
What people are saying about …
Stretch Marks
“The novel to buy alongside What to Expect When You’re Expecting! Funny, poignant, and cleverly written, Kimberly Stuart’s Stretch Marks reminded me of all the misadventures, challenges, and joys of being pregnant—and the surprises that come with motherhood. A delightful read from an author who tells it like it is!”
Susan May Warren, award-winning author of Nothing but Trouble
“Stretch Marks is an absolute gem! Funny, authentic characters live out their messed-up lives and experience the deepest graces of life and spirit. Bravo, Kimberly Stuart!”
Ginger Garrett, author of Chosen: The Lost Diaries of Queen Esther and Chronicles of the Scribe series
“What a sparkling, sassy—with the word twirled in gold sequins—hilarious, brave, and smart romantic comedy. The characters in Stretch Marks are so engaging I want to take yoga and color my hair with them! This is Kimberly Stuart at her finest, a soaring triumph for Christian fiction.”
Claudia Mair Burney, author of Zora and Nicky and Wounded
www.DavidCCook.com
www.DavidCCookFiction.Blogspot.com
Stretch Marks Page 25
