by Judi Lynn
She returned to bed and pressed herself against Ansel again.
“I love you, babe.” The man knew how to say the right thing.
She nuzzled her cheek against his back. “I love you, too.” And she drifted off again, happy.
Chapter 43
Jazzi was sanding the Lake house’s wooden floors on the first floor. She was humming. Jerod and Ansel were working on plumbing. George was in the basement with them. When she answered her cell, she must have sounded too happy.
Gaff asked, “Jazzi? Have I got the right number?”
For heaven’s sake! “Yeah, it’s me. What’s up?”
“I just wanted to let you know everything on Lynda and Noah is wrapped up, and I wanted to thank you one last time for all the help you gave me.”
“No problem.”
“My wife and I are still welcome at your pond, right?”
She laughed. “Did you think I’d changed my mind?”
“It did occur to me that you might be sick of me.”
“Never, feel free to come over any time.”
“I’ll call you first, give you fair warning.”
His call put her in an even better mood. By the time Ansel lifted George to leave work for the day, the Lake’s floor plan was in good shape. The living room’s wide arch led to the dining room, and the dining room was open to the kitchen.
“It looks good,” Jerod decided.
Jazzi agreed. “It’s going to be great for having people over.”
“Or for a large family.” Jerod stopped and shook his head. “If Franny and I have any more kids, we’re going to need a bigger space with a bigger table. I might have to add on to the house.”
On their way out the door, Jazzi asked, “How’s Franny feeling? Can she keep food down now?”
“We’re past the barf stage. Now she changes cravings twice a week. I’m stopping at the store on my way home to buy two chocolate pies, one for the kids and me, and one for her.”
“She can eat a whole pie?”
“In less than twenty minutes.”
Jazzi laughed. “How long do cravings last?”
“As long as she wants them to.”
She patted his back as he headed to his pickup. “Hang in there, cuz.”
“I’m trying. I might have to moonlight to keep feeding her, though.”
Ansel had listened to them and chuckled on the drive home. “Maybe I should start saving now for when you’re pregnant.”
“That’s going to be a while. I’m not ready, and you’ll have met your new girlfriend by then.”
“You’re not getting rid of me that easily. I figure I’ll have at least two kids with you before I get sick of your stretch marks and move on.”
Her jaw dropped. She turned to stare at him, and he threw back his head, laughing.
“I know you don’t think we’re going to last,” he told her, “but I’m counting on it. And Vikings go after what they want. So start getting used to the idea that we’re in this for the long haul.”
“You’re on the rebound. Emily left you for California. You’re just licking your ego right now.”
He pulled to a curb and turned off the van. He reached across the seat and pulled her to him, crushing her mouth beneath his. When he let her go, she was breathless. “You still don’t get it. Emily was my rebound girl because you showed no interest in me. I feel bad about that, but I’m not beating myself up too much. I tried with Emily. She didn’t help. She left, so I finally had a shot with you, and you’re not wriggling off my hook. I caught you, and you’re staying caught.”
He meant it. Happiness flooded through her. “I’m not trying to get away.”
“Good, then that’s settled.” He pulled back into traffic and drove home. Without a word, they both started up the stairs. George whimpered, but Ansel said, “Later.”
George snuffled and stretched out at the bottom of the steps, his head on his front paws. This time, George had to wait longer than usual, but when Ansel and Jazzi finally came back down, they gave him extra tidbits during supper. And Jazzi felt complete. A silly way of putting it, because she’d felt complete before, but Ansel added more to her life. And she was grateful.
Please turn the page for some delicious recipes from Jazzi’s kitchen!
Ansel’s Baby Back Ribs
In Indiana, I smoke my ribs in good weather, but my husband doesn’t want to grill when the weather’s miserable, so I make oven-barbecued ribs. This is the recipe.
For the rub, combine in a baggie:
2 T. Kosher salt
2 t. coarse black pepper
2 t. paprika
I cut a slab of ribs in half, so it’s easier to seal with foil.
Line the bottom of a cookie sheet with parchment paper (for easier clean up).
Put a cooking rack on the cookie sheet.
Put enough foil to seal the ribs on top of rack.
Place the ribs on foil. Lightly sprinkle with rub. Then seal the foil.
Pour water with a little apple cider vinegar into the bottom of baking sheet and put it in oven to keep ribs moist.
325 degrees for 3 hours. Refill water halfway through.
After 3 hours, take the ribs out of the oven and open the foil.
If you want to, you could finish the ribs on the grill at this point. In winter, I finish them in the oven.
Slather the ribs with barbecue sauce.
Return them to the oven, foil open, and cook at 400 degrees for 15 minutes, adding more water to the bottom of the pan if you need to. You can add more sauce if you want to.
BBQ Sauce
In large saucepan:
Heat 2 T. olive oil.
Add:
1 small sweet onion, chopped—cook till tender
2 T. minced garlic
¼ c. hoisin sauce
¼ c. honey
½ c. ketchup
2 T. soy sauce
Bruschetta with Bean Puree
Jazzi makes bruschetta in The Body in the Attic, but I prefer crostini, so I’m going with that recipe. For crostini, cut however many 1” slices of bread you want from a loaf of French or Italian bread.
Heat olive oil in a large skillet.
When the oil is hot, sauté one side of bread till crispy, then turn to crisp the other side. Sprinkle with garlic salt. And it’s ready to serve.
**If you’d rather make bruschetta, slice a French baguette into 1” slices. Put the slices on a baking sheet. Brush olive oil on top of each. (Some people put the bread, olive oil–coated side down, on a sheet.) Bake in 450 degree oven till golden, about 5 minutes. Sprinkle with garlic salt.
Bean Puree to Top Crostini
In a saucepan, combine:
1 can of northern beans, 15 oz., drained
1 t. of minced garlic (I’m lazy. I use the jar variety.)
Sprinkle of salt
1 t. cumin
1/4 c. mild olive oil
Squeeze of 1/2 a fresh lemon
Heat till warm, then smash with potato masher until it’s the texture you like.
I add a sprinkle of dried parsley and mix it in.
About the Author
Judi Lynn received a Master’s Degree from Indiana University as an elementary school teacher after attending the IPFW campus. She taught 1st, 2nd, and 4th grades for six years before having her two daughters. She loves gardening, cooking and trying new recipes. Readers can visit her website at www.judithpostswritingmusings.com and her blog writingmusings.com.
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