More aptly in Tod’s case, on Mag.
“Hey, sugars,” Daisy greets, then her twinkling blue eyes (also curious in that “Do I know you?” way) hit mine.
None of us gets the chance to respond to Daisy.
Tod is addressing Mag.
“I see the memo has been lost,” he states.
“Listen, dude—” Mag tries.
That’s as far as he gets.
Tod jerks a thumb at himself and declares, “I am the official wedding planner to all Rock Chicks.”
“Technically, our women are Dream Team,” Axl notes.
Tod’s attention shifts to Axl.
EEK!
“I’ll amend, all Rock Chicks and any and all offshoots of Rock Chicks, of which the Dream Team is, seeing as Lottie is Jet’s sister, Lottie is the Queen Bee of the Dream Team, and Jet is a Rock Chick,” Tod explains like it pains him greatly to do so. “Be they here, in Denver, or elsewhere, say, LA. But definitely here in Denver where, incidentally, I live, and as such, know all the best venues and vendors to create the perfect individually-crafted nuptials of all time,” he finishes.
He then slams down on the table something I haven’t noticed he was carrying.
It’s a scrapbook.
A massive one.
And it’s bulging out the sides with wisps of fabric, color cards, what appear to be magazine clippings, and other bits of paper.
“This is what I’ve worked up so far,” he states.
“So far,” Auggie mutters with amusement.
Again, Tod’s attention shifts. “Did I request comments from the peanut gallery?”
“Nope,” Auggie replies, grinning broadly.
“It’s good you’re cute or you’d be on my last nerve. Since you’re cute, you’re on my second to last nerve,” Tod shares to Auggie, and then looks back to Mag. “Your woman isn’t returning my calls.”
It’s evident physically that Mag is at this point only very cautiously wading in.
He does it saying, “Well, bro, she reported in to me, so I know you had your preliminary sit-down, and you nixed her bohemian theme so I’m not sure where you two can go from here.”
We all lean away a bit when Tod shrieks, “I can do bohemian!”
In the wake of that, everyone decides it best not to reply.
“Jet’s wedding had a fucking hayride,” Tod goes on. “And I rocked that.”
“He totally did. It was fabulous,” Daisy puts in with a pretty, sugary Southern drawl.
“It just has to be chic bohemian,” Tod adds.
“I think that’s the rub, man,” Mag tells him. “She’s all about the environment. It all has to be reusable and biodegradable and ethically sourced and sustainable and—”
Mag gets no further when Tod’s eyes roll to the ceiling so that he can ask God, “Why do these women test me?”
“I can see you’re worked up,” Mag continues.
Tod’s eyes roll back, and he inquires, “Oh? You can?”
Mag’s lips twitch.
Tod’s eyes get squinty.
Mag perseveres.
“But, just sayin’, this scrapbook alone would make her head explode at the waste.”
He then waves a long-fingered, very attractive hand at the scrapbook.
“Most of that are remnants or it’s recyclable,” Tod retorts. “If not used there, it’d be tossed. So at least it’s being used. She can’t have a problem with that.”
“I’ll put in a word,” Mag offers.
“Put in two, or maybe seventeen, or however many are needed,” Tod orders. “When planning a wedding there is not a moment to waste.”
Mag clearly thinks his best bet is just to nod, which is what he does.
Tod looks to me, and my heart stops again.
He takes me in as best he can since most of the table is hiding me, and demands, “Who are you?”
“Um…” I don’t quite start.
“I love your lipstick, sugar,” Daisy says to me.
“Thanks. Chanel long-wearing,” I tell her.
“Love Chanel,” Daisy replies. “That red really suits you.”
I grin at her.
“It’s not just the lipstick. It’s the overall look,” Tod shares, and his appreciation is clear.
“Wow, thanks,” I say. “I’ll tell my stylist you approve.”
“Your stylist?” Tod asks.
“Her name is Malia,” I tell him.
“You do that. You tell Malia she’s got talent,” he says, then turns to Mag, pointing at me. “See? Look at her. She’s all rock ’n’ roll and edgy, but sophisticated. That…is…chic. And a talented stylist pulling that together? Stawp.”
On that, apparently feeling his message has been conveyed, though I’m not certain it is, he turns and strolls out.
Incidentally, leaving the scrapbook behind.
“Since I’m his ride, guess that’s my cue. Also guess I don’t get any coffee. Byeeee,” Daisy says.
And on a giggle that sounds like tinkling bells, she’s gone too.
“I love this place,” I declare after the door shuts on her short-shorted ass.
The only reply I get is from Boone.
And it’s, “Jesus.”
So of course, yet again, I start laughing.
It’s that or start crying.
And in those stakes, I’ll always pick the first.
Because when you lose something that means everything to you, memories of it are bittersweet.
But the bitter always fades.
And all you have left is sweet.
Even if it’s shrieking about wedding planning.
“So you wanna go over what I cooked up?” Boone offers.
I focus on him.
And answer, “Absolutely.”
Recipes from the Kitchen of Boone Sadler
Boone’s Appetizers
Bruschetta with Caramelized Onions and Mushrooms
1 French baguette
6 tablespoons butter, softened
1 cup sliced button mushrooms
1 cup thinly sliced sweet onion
1 cup soy sauce
1/2 cup freshly grated Parmesan cheese
1/2 cup Balsamic Glaze (Click here for recipe.)
Slice the baguette into 1-inch slices. Spread each slice with softened butter, reserving 4 tablespoons for sauté pan. Place baguette slices on a cookie sheet butter side up. Bake at 400 degrees for 2-3 minutes or until toasted. Remove from oven and place on a serving platter. In a medium skillet over medium heat, melt remaining butter and add mushrooms, onions, and soy sauce. Sauté, stirring occasionally, for 8-10 minutes or until onions are caramelized. The mushrooms will be a dark brown and the onions will be a golden brown.
Remove from heat and place 1-2 tablespoons on each slice of baguette. Sprinkle Parmesan over each slice and drizzle 1 teaspoon of Balsamic Glaze to finish each bruschetta.
Balsamic Glaze
2 cups balsamic vinegar
1/4 cup brown sugar
In a small pot over low heat, stir together the balsamic vinegar and brown sugar. Bring to a boil and simmer for 15-20 minutes or until reduced by half.
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Jala’ Poppin’ Bites with Blueberry Pepper Jelly
2 fresh jalapeños, diced
1 (8 ounce) block cream cheese
1 cup grated sharp cheddar cheese
2 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cups dry hush puppy mix
2 eggs
1/2 cup milk
3 cups panko breadcrumbs
3 cups oil, for frying
1 jar Auggie’s Blueberry Pepper Jelly (Click here for recipe.)
Mix together the first 7 ingredients and form into 1-inch balls. Roll each ball in dry hush puppy mix and place on a cookie sheet. Place in the freezer for 30 minutes to harden. In a small bowl, whisk together the
2 eggs with the milk. Dredge each ball in the egg mixture and then roll in a pan of panko breadcrumbs. In a Dutch oven or deep fryer, bring the oil to 350 degrees and place 2-3 balls at a time into the oil. Fry for 1-2 minutes then place on paper towels to drain. Repeat with the remaining balls then serve with the Blueberry Pepper Jelly.
SJ Note: This recipe came to life one evening when I was making a favorite recipe of mine called Jala’ Poppin’ Chicken. It is the wonderfulness from above but stuffed to the fullest inside chicken breasts. Anyway, that evening I had too much filling and didn’t want to waste it…it’s that good. So I whipped up these beauties and never looked back. I love it when the test kitchen happens on a random night. SO MUCH FUN!
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Boone’s Sides
Cobb Wedge with Blue Cheese Dressing
1 cup sour cream
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup crumbled blue cheese
1 head romaine lettuce, cut into fourths
2 hard-boiled eggs, cut in half lengthwise
8 strips bacon, cooked and crumbled
12-15 Butter Croutons (Click here for recipe.)
In a small bowl, combine the first 8 ingredients and refrigerate for at least 1 hour before dressing the salad.
Butter Croutons
6 slices stale white sandwich bread, crusts removed, cut into 1/2-inch pieces
2 tablespoons butter, melted
1 teaspoon salt
Preheat oven to 350 degrees. In a large bowl, toss bread cubes in butter and salt. Arrange evenly on a cookie sheet and bake for 20 minutes, tossing at 10 minutes and 15 minutes to ensure even cooking.
To assemble salad:
Place 1/4 head of romaine on a plate. Top with 1 egg half, crumbled bacon, Butter Croutons, and blue cheese dressing.
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Smoked Mac and Cheese
1 box elbow macaroni
5 tablespoons butter, divided
2 tablespoons flour
1 cup heavy cream
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded smoked Gouda
1 (8 ounce) block cream cheese
24 butter crackers
1/2 cup grated Parmesan
2 teaspoons salt
1 teaspoon pepper
Preheat oven to 350 degrees. Bring 4 cups of salted water to a boil. Add pasta and continue to boil for 8-10 minutes or until the pasta is cooked through. Drain pasta and set aside. In a medium saucepan over low heat, melt 3 tablespoons butter and gradually whisk in the flour until a roux forms. Add the heavy cream and milk, whisking constantly until thickened. Then, stir in the cheddar cheese, smoked Gouda, and cream cheese. After you have a smooth cheese sauce, stir in the pasta.
In a large resealable bag, add in the crackers and grated Parmesan. Crumble crackers using your hands or a rolling pin. Add the remaining 2 tablespoons melted butter and toss to coat. Pour pasta into a 9x13-inch baking dish and top with cracker crumbs. Bake for 20 minutes and serve.
KA Note: I made this in the Rock Chick Lair. I ate this. I now fear making this again because this cheese sauce is so flavorful, rich and creamy, I might not bother with pasta, or anything else, and just spoon it up from the pan.
So, after texting my delight about this to Suzanne, we agreed there are many alternate uses of this cheese sauce. Including spreading it over veggies…and using it as a dip. When you try this, you’ll want to keep the ingredients in stock for whatever you dream up to use the sauce for. It is just that sublime.
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Boone’s Mains
Bacon Wrapped Steak Kabobs
2 (4-6 ounce) filet mignon, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon pepper
2 cups whole button mushrooms, stems removed
1 onion, sliced into 1-inch squares
1/2 cup soy sauce
1/2 cup honey
1 pound bacon, cut into 2- or 3-inch pieces
10-15 kebab sticks, soaked in water
Season steak with salt and pepper. In a large resealable bag, place the steak, mushrooms and onions, then top with the soy sauce and honey. Seal the bag and massage for 1 minute to ensure all of the ingredients are coated with the marinade. Refrigerate and marinate for 1 hour.
Thread the skewers as follows: wrap a piece of bacon around one piece of steak, thread onto skewer, add one mushroom, then place one onion slice next. Repeat this order until the skewer is full. Place on a baking sheet until all the kebabs are complete. Preheat grill to 350 degrees and place the kebabs over indirect heat. Grill for 10-15 minutes, turning once. Place on direct heat and grill for 1-2 minutes, then remove from grill.
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~Dueling Lasagnas~
Boone’s Lasagna (the Chefy Kind)
1 (32 ounce) container ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup Basil Pesto (Click here for recipe.)
1 batch Garden Marinara (Click here for recipe.)
1 pound ground beef, cooked and drained
1 batch Homemade Pasta, cut into 3 9x13-inch sheets (Click here for recipe.)
2 cups freshly grated mozzarella cheese
In a large bowl, mix together the ricotta cheese, Parmesan cheese, and basil pesto. In a large saucepan, add the Garden Marinara and ground beef and simmer for 30 minutes. In a 9x13-inch baking dish, place 1 cup of meat sauce on the bottom to prevent sticking. Next, layer 1 sheet of pasta, 2-3 cups of meat sauce, 1 sheet of pasta, ricotta mixture, 1 sheet of pasta, remaining meat sauce and top with the mozzarella cheese. Bake for 50 minutes, remove from oven and let sit for 10 minutes before slicing.
Basil Pesto
2 cups fresh basil leaves
2 tablespoons minced garlic
1/4 cup pine nuts
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup olive oil
Add all ingredients except olive oil to a food processor. Pulse until coarsely chopped. Turn to low and slowly add in olive oil. Process until smooth.
Garden Marinara
12 ripe Roma tomatoes
1 (28 ounce) can whole peeled San Marzano tomatoes, undrained
1/4 cup olive oil
1 onion, diced
2 celery ribs, diced
2 tablespoons minced garlic
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried parsley
1 teaspoon white wine vinegar
In a large pot with 4-6 cups of water, add in Roma tomatoes. Bring to a boil for 1 minute, then remove from heat. Pour off hot water and replace with cold water. Allow to cool. Remove the tops of the tomatoes with a knife and peel off all remaining skin. Add to a food processor with the can of undrained San Marzano tomatoes. Pulse on low until completely pureed. In a Dutch oven over low heat, add the olive oil, onion, celery and garlic. Simmer for 10-15 minutes or until translucent and tender. Stir in tomato paste until blended. Add in tomatoes and remaining ingredients. Simmer for 2 hours, stirring frequently.
Homemade Pasta
6 cups all-purpose flour
6 whole eggs
Place the flour on a clean, flat surface and make a well in the middle. In a bowl, beat the eggs, then pour into the well of flour. Slowly incorporate the flour in the eggs to begin forming the dough. Continue to knead until the dough comes together and is smooth. Divide dough into 2 portions and wrap with plastic wrap. Allow to rest for 1 hour. Roll out dough on a floured surface until
very thin. You should almost be able to see through it. If you have a pasta machine, follow the directions for your desired pasta. If you do not, simply use a pizza cutter and cut strips to the thickness you prefer. Allow to dry on a floured surface for about 5-10 minutes.
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Ryn’s (Momma’s) Lasagna (the Cheat and Eat Kind)
1 pound ground beef
Salt
Pepper
1 (24 ounce) jar Ragu
1 teaspoon minced garlic (optional)
1 teaspoon dried oregano (optional)
1/2 teaspoon red pepper flakes (optional)
1 small container cottage cheese
2 (8 ounce) packages grated mozzarella (or grate your own or use one package 2-4 cups depending on how cheesy you like things, I like CHEESE!)
2 eggs (hard-boiled and chopped)
1 box lasagna noodles
Several pinches salt (for noodle water)
Put two pans of water on to boil, one big one for the lasagna noodles that includes a few healthy pinches of salt, one for the hard-boiled eggs. Hard boil your eggs, drain, rinse under cool water, de-shell when they’re cool enough to handle and chop. As per instructions on the box, boil the lasagna noodles. When noodles are al dente, drain and rinse with very cold water. Handling them carefully so as not to break them, lay out on a clean dishtowel.
Preheat oven at 350 degrees and grab yourself a 9x13-inch casserole dish.
Dream Bites Cookbook: Cooking with the Commandos Page 4