Reckless: A Small Town Marriage of Convenience Romance (A Wildrose Landing Romance Book 3)
Page 22
“I expected as much.”
There was a pause and then, “I didn’t know whether or not to count all of us being together again as good or bad.”
“It’s probably a little of both,” I said, though the thought of seeing my family sans Dad had me smiling. My siblings and I used to be close, before we learned how to duck and cover when Dad was around. When was the last time we were all in the same place at the same time? If Harlow had been there, it would have been when I was in the hospital. But she pulled the no-show, so the last time I could remember all five of us being together was right after I enlisted in the Marines. “Everyone coming?”
“Far as I know.” Wyatt coughed, and the faint rustle of shuffling papers sounded in my ear. “Flights are being planned. Armor is being donned. Lines are being drawn.”
“You make it sound like getting ready for war.”
“Isn’t that what happens when all of us come home?”
I closed my eyes and leaned against my car. Living with Dad had turned life into a battlefield. Now that he was gone, I hoped our family could heal. I said as much to Wyatt who snorted, but agreed. As the only one of us to stick around, he knew what Dad was capable of, better than anyone.
“Mom has rooms set aside at the resort, by the way. You just need to get your bionic ass down here and it’ll be like old times.”
“My bionic ass, huh?”
“You’ve got so much metal in that backside, you might as well be Robocop.”
I shook my head. Only Wyatt would turn his brother getting blown up in Afghanistan into a joke. He made it sound like I’d lost my leg instead of the pins, rods, and shrapnel embedded in my abdomen, hip, and thigh. I told him as much, but as usual, he didn’t seem to care, claiming it was so much more fun looking at things the way he did. We finished our call and I dropped my phone into the cup holder in my car. A gust of wind blew as I pulled my T-shirt over my head and breathed in the salty air.
Dad was gone.
After all these years, after all we’d been through and run from, the news was anticlimactic. The sun still shone. The ocean still roared. The gulls still squawked and circled.
Life still ticked by for the rest of the world, their existence unaffected by our tragedy. While I fought for my life in a hospital bed in Germany, the Pats won the Super Bowl. Fans celebrated. Babies were made. No one but a small circle of people knew or cared about my struggle.
As of last night, my mother’s life was shattered, my siblings and me dropping whatever we had going on to help her figure out how to move forward. While we scrambled, life kept on keeping on for the rest of the world. The realization, while sobering, also freed me from a shit-ton of anxiety. Even the most groundbreaking events of our lives were nothing more than blips on the radar. No matter how hard things seemed while we were living them, we would move past them and find better times. We all carried scars. We just had to learn not to limp.
The thought of going home intrigued me. Some of my best and worst memories lived in the Keys, trapped in the walls of that old house. As much as I liked the thought of seeing Mom, Eli, Caleb, Wyatt, and Harlow again, I wondered how being around them would affect me. How it would affect all of us, really.
Can you survive a war and return to the scene of the bloodiest battles without consequence? I thought of explosions. Of smoke. Of the bodies of friends flying through the air. Of pain spreading like ice and fire in my side, my leg, my hip. I pushed the memories away as I shivered, even as a fresh sheen of sweat broke across my brow.
A car pulled up beside me. The doors opened and teenagers poured out, laughing and joking in their swimsuits and sun-streaked hair. They had so much in front of them. So much to learn. I sent a silent prayer to anyone listening that they learned more about the good than the bad.
As they made their way over the sand, a gull fluttered to the pavement a few feet away, nearly tame after years of being fed scraps. He strutted around, watching me with his shiny black eyes. I dug through my bag and found some old chips to toss his way before unlocking my phone and checking for flights to the Keys.
ACKNOWLEDGMENTS
Mr. Wonderful—the sweetest, swooniest, sexiest man I’ve ever had the good fortune to lay my eyes on. Oh…and you’re smart, too. And you challenge me to improve while comforting me when I fall. You are the absolute best thing to ever happen to me and I am thankful for you every single day. Your love taught me how to breathe again.
Thank you to O, T, and C. You guys keep me laughing and looking forward to each new day. I love who you are and where you’re going. So. Stinking. Proud.
Thank you to Linda, Nickiann, Stormi, Kieran, Elaine, Suzanne, Hazel, and Cole. Your feedback and support were invaluable for this book. I appreciate all the time you spend in my worlds, with my characters, and with me. You guys are the BOMB.
Thank you to Dani for making sure I stay sane and on track.
And thank you to YOU, wonderful reader, for sticking with this story to the very end. I hope you enjoyed your stay in Wildrose Landing.
Much love.
RECIPES
Honey Garlic Glazed Salmon
INGREDIENTS
1/3 c. honey
1/4 c. low-sodium soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
DIRECTIONS
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Garnish with sliced lemon and serve.
Risotto
INGREDIENTS
1 Tbsp. kosher salt, plus more
6 Tbsp. extra-virgin olive oil
½ large white onion, finely chopped (about 1½ cups)
2 cups carnaroli, arborio, or Japanese sushi rice
1 cup dry white wine
5 Tbsp. unsalted butter, cut into pieces
1¾ cups finely grated Parmesan, divided
Freshly ground black pepper
DIRECTIONS
Step 1
Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
Step 2
Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
Step 3
Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
Step 4
Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick
creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
Step 5
Remove pot from heat, add butter, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt.
Step 6
Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing.
Mama Malone’s Beef Stew
This is actually my recipe and my family eats it up! Serve with some big hunks of crusty bread for some definite yums. (I’m feeding three teenagers and cook for an army. Adjust as necessary!)
INGREDIENTS
1.5 lbs chuck roast
12 cups beef broth
1 can tomato paste
1-2 tbs Worcestershire sauce
2-3 carrots, peeled and cut into chunks
2-3 potatoes, cubed
1 bag frozen green beans
1/2 bag frozen peas
1/2 bag frozen corn
Paprika, salt, and pepper to taste
DIRECTIONS
Cut the beef into 1 inch cubes. Place cubes on a plate and salt liberally, massaging into the meat. Let stand at room temp for one hour. (The beef will be a brighter red than it was prior to salting.)
Heat your stew pot and sear the beef, just a minute or two on each side, then return to plate.
Add a few cups of beef broth to deglaze pot, then add the rest.
Stir in tomato paste, Worcestershire sauce, and seasoning, then add the beef and veggies. Bring to a boil, then reduce heat, cover, and simmer until veggies are tender.
ABOUT THE AUTHOR
Abby Brooks writes contemporary romance about real people in relatable situations. With equal parts humor and heat, her books provide an emotional smorgasbord readers love. You’ll laugh, cry, and cheer her characters on as they chase down their happily ever after.
Abby lives in Ohio with an amazing husband, three fabulous kids, and a stinker of a cat. In her spare time you’ll find her messing around outside, dancing in the kitchen when she should be paying attention to cooking, and enjoying the company of her family.
For more books and updates:
abbybrooksfiction.com
WILDROSE LANDING
Fearless
Shameless
Reckless
THE HUTTON FAMILY
Beyond Words
Beyond Love
Beyond Now
Beyond Us
Beyond Dreams
It’s Definitely Not You - Joe’s story
The Hutton Family Series - Part 1
The Hutton Family Series - Part 2
A BROOKSIDE ROMANCE
Wounded
Inevitably You
This Is Why
Along Comes Trouble
Come Home To Me
A Brookside Romance - the Complete Series
WILDE BOYS WITH WILL WRIGHT
Taking What Is Mine
Claiming What Is Mine
Protecting What Is Mine
Defending What Is Mine
Wilde
THE MOORE FAMILY
Finding Bliss
Faking Bliss
Instant Bliss
Enemies-to-Bliss
THE LONDON SISTERS
Love Is Crazy (Dakota & Dominic)
Love Is Beautiful (Chelsea & Max)
Love Is Everything (Maya & Hudson)
The London Sisters - the Complete Series
IMMORTAL MEMORIES
Immortal Memories Part 1
Immortal Memories Part 2
AS WREN WILLIAMS
Bad, Bad Prince
Woodsman
Website
Facebook
Facebook Fan Group
Instagram
Want to be one of the first to know about new releases, get exclusive content, and exciting giveaways? Sign up for my newsletter by clicking here.
And, as always, feel free to send me an email at: abby@abbybrooksfiction.com