He stared at her a beat before he informed her, “Hattie, it’s eleven o’clock at night.”
Her eyes got huge. “It is?”
Too fucking cute.
He nodded.
“No way,” she stated.
He chuckled and said, “Way.”
“Whoa, think I got more than kinda involved.”
“Yeah,” he agreed, smiling down at her.
“So you were texting me to get my ass home so you could feed me?” she asked.
“Not exactly,” he answered.
That was when she really took him in.
And after she did that, she leaned into him, putting her hands to his chest.
“What happened?” she asked quietly.
“Dad happened,” he answered.
Her pretty face instantly went hard. “What’d he do?”
He didn’t want to get into it there.
“Can we go home?” he requested.
She nodded immediately. “I’ll just…dust off and we can get out of here.”
“Thanks, baby.”
She gave him a grin she didn’t commit to considering her eyes were roaming his face, trying to get a bead on where he was at.
But she knew.
He was at where he always was when it came to his father.
Other than that, she didn’t waste time “dusting off.”
Then they were out of there, she locked up, got in her car, Axl pulled himself into his Jeep, and he followed her home.
An hour and a half later...
She was full-out on top of him.
It was after sex.
And after he’d shared.
“I kinda thought it was over, this crap with your dad,” she said.
It would probably never be over.
That was the way family was.
Or at least that was the way his dad was.
“I don’t have to respond,” he told her.
“Are you going to respond?” she queried.
“No.”
“I think that’s a good call,” she mumbled, her gaze wandering to his throat.
“He won’t give up, though,” he warned her, and she looked back to him.
“I know,” she whispered sadly, watching him closely.
“Babe, I can hack it.”
“Okay.”
She didn’t sound convinced.
So he repeated, “I can hack it.”
Hattie lifted a hand, trailed her fingers across his cheekbone, and also repeated, “Okay.” She then dipped her face closer and said, “Up for a second round tonight?”
Like she had to ask.
“My woman have creative energy to burn?”
“Frustrated energy,” she amended, and his brows shot up, considering what they’d finished doing not fifteen ago.
And both of them definitely finished.
This made him ask, “How frustrated can you be?”
She giggled, dipped even lower, shoved her face in his neck, and whispered beneath his ear, “The creative part of frustrated, honey. Like normal, last time, you did all the work.”
“If you’re up for taking over, I’m not gonna stop you.”
She lifted her head, gave him a grin, and kissed him.
After that, she kissed him a lot of other places.
But when she got between his legs, it wasn’t about kissing.
It was about licking.
And sucking.
Hattie gave phenomenal head.
But he couldn’t call it, whether he liked that better than when she took him to a place he couldn’t hold back, and she got off huge getting her face fucked.
Which was what happened.
He’d had to take his knees, twine his fingers in her soft curls, and fuck her mouth while he watched her touch herself in front of him.
Christ, that ass.
Using her hair, as gently as he could in the state he was in, he pulled out and tipped her head back.
His voice was thick when he ordered, “Turn around, baby. On your belly. Legs tight together.”
She was ready for him and he knew it when she scrambled to do as she was told and his cock jumped watching her do it.
He positioned, legs splayed wide, knees in the bed by her upper thighs, caught her hips in his hands, and found her, drilling deep into that slick wet.
“Fuck,” he grunted.
She whimpered.
Hearing it, he grunted, “Fuck” again.
She squeezed his cock with her pussy.
Jesus.
Even if this was the second round, it wasn’t going to last long.
“Hand under you, Hattie, baby, get yourself there,” he demanded.
She shoved her hand under her, and he knew she hit the target when it brought another whimper.
Then she flipped her head so it was to the side rather than her forehead to the mattress and her dark curls flew all over his sheets.
Oh yeah.
This wasn’t going to last long.
“Close?” he asked, his voice gruff.
“Honey,” she gasped.
“Baby, you close?” he bit off.
“Axl,” she sighed before her hips bucked, and her pussy pulsed around his cock.
Thank fuck.
He let go and joined her.
When he stopped coming, he had his head bowed and realized his fingers were digging into her flesh.
He relaxed, slid out, and came off his knees in order to lower himself and cover her back.
He shoved his face in the hair at her neck.
“You took over,” she grumbled hazily.
He grinned.
“I was supposed to do all the work,” she reminded him.
Axl lifted up only enough to pull her hair off her neck. He then kissed her there before he shifted to rest his cheek against her still-turned head.
“It didn’t happen like that,” he stated the obvious.
“It never happens like that. You always get all commando-y and take over.”
He asked a question he knew the answer to.
“Is this a problem?”
“No, I just…” he felt her head move so he raised his as she twisted her neck and caught his eyes, “…wanted to take care of you.”
Fuck.
He loved her.
“Baby,” he murmured.
“But then you took care of me.”
“Trust me, fucking your face then drilling you into the bed totally is taking care of me.” He paused for emphasis and reiterated, “Totally.”
He felt her body move with her giggle.
So, smiling, he lifted up, turned her, then rested some of his weight on top of her, most of it into a forearm at her side.
And then he tangled his fingers into her curls and locked eyes.
“If I have you, I’m always okay.”
“Axl—”
“It’s the truth.”
She framed his face in both hands.
“Sorry I missed Cooking with Axl tonight,” she whispered.
“We’ll do it tomorrow.”
“’Kay.”
He could hear she was getting sleepy.
So he bent, touched his mouth to hers, then murmured, “Let’s get cleaned up so we can sleep.”
“’Kay,” she repeated.
He felt his face get soft before he rolled off, tugged her gently from the bed, and they headed to the bathroom.
The lights were out, and they were curled up together under the covers before she spoke again.
“I know I made it hard, but thank you for never giving up on me,” she whispered.
He pulled her closer as he replied, “Hattie, baby, like I’ve told you before, you made it worth it.”
She turned her head and kissed his collarbone.
“Love you,” she said there.
“Love you too, now go to sleep.”
“Bossy.”
“Like you don’t dig it.”
“Arrogant.”
; “Like you don’t dig that too.”
“I’m shutting up now.”
“Good call.”
She let it sit a beat before she said, “Always the last word.”
His body was shaking with his laughter even as he said a warning, “Hattie.”
“Whatever,” she mumbled.
She was dead to the world five minutes later.
It wasn’t long before he joined her.
Recipes from the Kitchen of Axl Pantera
Axl’s Appetizers
Petite Potato Wedges with Homemade Ketchup
8 tablespoons (1 stick) butter, melted
12 petite red potatoes, cut into 4 wedges each
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Pour butter in a 9x13-inch baking dish. In a large bowl, combine remaining ingredients and toss to coat. Place each wedge on its side in the butter and bake for 30 minutes. Flip each potato to the other side and cook for an additional 20 minutes. Remove from oven and serve with Homemade Ketchup. (Click here for recipe.)
Homemade Ketchup
24 ounces tomato paste
1/2 cup brown sugar
1/2 cup honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/4 teaspoon cinnamon
3 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
1 tablespoon salt
1 cup water
In a large saucepan over low heat, add tomato paste, brown sugar, and honey. Stir until sugar is melted. Bring to a low boil and add remaining ingredients. Simmer for 30 minutes, stirring every 1-2 minutes. Remove from heat and allow to cool completely. Place in a 32-ounce jar and refrigerate for up to 3 weeks.
KA Note: As of the writing of this book, I have not yet made this recipe. What I will say is, I’m dying to make homemade ketchup. I was in Sonoma at a fabulous restaurant with my good friend Danae, drinking amazing wine and eating amazing food, and the place had homemade ketchup. I told Suzanne this was my new culinary dream, to make my own ketchup. And as ever, Suzanne delivered.
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Loaded Petite Potato Wedges
1 batch Cheese Sauce (Click here for recipe.)
1/4 cup pickled jalapeño, diced
1 batch Petite Potato Wedges
6 slices bacon, cooked and crumbled
1/2 cup chopped green onion
1/2 cup Ranch Dressing (Click here for recipe.)
Prepare Cheese Sauce and add in the diced jalapeño. On a large platter, place Petite Potato Wedges in an even layer and top with Cheese Sauce. Top with bacon and green onion, then drizzle with Ranch Dressing.
Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup milk
1 (8 ounce) block Velveeta cheese
In a medium saucepan over low heat, melt butter and stir in flour to make a roux. Stir in milk until thickened, about 1-2 minutes. Add Velveeta to saucepan and stir until cheese is melted.
Ranch Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1/4 teaspoon dried chives
1/4 teaspoon dried parsley
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of salt and pepper
Place all ingredients in a mason jar and shake well. Refrigerate for up to a week.
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Deviled Eggs 3 Ways
Pimento Cheese & Bacon
6 hard-boiled eggs
1/2 cup Auggie’s Pimento Cheese (Click here for recipe.)
4 slices bacon, crumbled
Slice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in the Pimento Cheese and fold in the bacon, reserving about 2 tablespoons for topping. Spoon into egg whites until cups are full. Top with remaining bacon and serve.
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Mexican Street Corn
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grilled corn
1/2 cup Cotija cheese
1/4 cup green onion
1 tablespoon chili powder
2 tablespoons fresh cilantro, chopped
Slice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in mayonnaise, Dijon mustard, Worcestershire sauce, salt and pepper. Spoon into egg whites until cups are halfway full. Top evenly with grilled corn, Cotija cheese, green onion, chili powder, and cilantro to serve.
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Cajun Crab
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon fresh horseradish
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1/4 cup green onion
1 teaspoon Old Bay seasoning
1/4 cup capers
1/2 cup lump crabmeat
1/4 cup chopped chives
Slice eggs in half lengthwise and remove yolks. Place yolks in a small bowl and mash with a fork until all lumps are removed. Stir in mayonnaise, horseradish, hot sauce, Dijon mustard, green onion, and Old Bay seasoning. Then fold in capers and crabmeat. Spoon into egg whites until cups are full. Top with chives and serve.
KA Note: Growing up, deviled eggs were a staple starter at any summer get-together back home in Indiana. I loved them then. And as such, I wholeheartedly welcomed them back when they had their resurgence. And then some, because suddenly, they were gourmet.
So, suffice it to say, I was all in when Suzanne suggested deviled eggs for one of the boys to make for the cookbook. And I doubled down when Suzanne created these in her test kitchen for us. Each one, perfect bites of goodness. And not only because what Suzanne crafted is delicious, but because they remind me of home.
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Axl’s Mains
Tuscan Chicken
3 boneless, skinless chicken breasts
6 thin slices prosciutto
18 spinach leaves
6 ounces goat cheese
1 (8 ounce) jar sun-dried tomatoes, drained
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 lemon
1 cup heavy cream
Preheat oven to 350 degrees. Cut each chicken breast in half. Place each half, one at a time into a resealable bag. Using a meat mallet or rolling pin, pound each chicken breast to 1/2- inch thickness. Lay each chicken breast flat. Place 1 slice of prosciutto, 3 spinach leaves, 1 ounce of goat cheese and 2 sun-dried tomatoes on top of the chicken. Roll each chicken breast and secure with a toothpick.
In a large skillet over medium high heat, melt the butter. Add the chicken rolls and sear on each side for 2 minutes. Remove chicken from skillet and place on a cookie sheet. Bake chicken rolls for 15 minutes or until the internal temperature reaches 165 degrees.
While the chicken is baking, using the same skillet, reduce the heat to low and add the flour. Using a wooden spoon, scrape all of the bits from the bottom of the skillet and stir to make a roux. Add in the chicken broth and stir until thickened. Add the juice of 1 lemon and the heavy cream. Continue to simmer for 1-2 minutes. Remove from heat. To serve, place chicken on a platter and top with lemon sauce.
KA Note: This was one of the recipes I tested
myself in the RCL. Not only is this yumalicious, it’s also easier to make than it looks, but it packs a serious punch in presentation. This is perfect for when you have company. And an added note, the sauce is insane. So freaking simple to make, so crazy good!
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Pork Tacos with Peach Salsa
6 cups Smoked Boston Butt, shredded (Click here for recipe.)
Vinegar BBQ Sauce (Click here for recipe.)
Peach Salsa (Click here for recipe.)
12 (6-inch) flour tortillas
In a large bowl, combine the pulled pork and Vinegar BBQ sauce. Place 1/2 cup of pulled pork on the center of a flour tortilla. Top with 2-3 tablespoons of peach salsa. Repeat with remaining 11 flour tortillas.
KA Note: If you have the time, and a smoker, make these tacos with Boone’s Smoked Boston Butt (click here for recipe). Though, when I made them, since I don’t have a smoker, I made mine with a slow-cooked pork shoulder in my crockpot, slow cooking in the below BBQ sauce. Um…yum.
Vinegar BBQ Sauce
2 1/2 cups white vinegar
3/4 cup ketchup
1/4 cup brown sugar
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
In a small pot over low heat, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat, allow to cool and add to a mason jar. Store for up to 2 weeks in the refrigerator. Shake well before each use.
Dream Bites Cookbook: Cooking with the Commandos Page 6