Love on the Lido Deck

by Barbara Oliverio

  We groaned.

  In what seemed like seconds, two other couples were eliminated.

  “Are you kidding me? Do you see who’s left?” I punched Damian in the shoulder as the competition came down to my mother and Russ, Alex’s parents, and one other couple.

  “They’re really good!” Juliet cried.

  My mother and Russ were soon tapped out, and it was down to Alex’s parents and the other couple.

  “Can you believe this?”

  “I remember that Pop and Ma used to go to Knights of Columbus dances all the time, but who knew they were this good!” said Damian.

  The music switched to a complicated swing tune, and the other couple just couldn’t keep up. They were tapped out. Alex’s parents were the winners!

  The entire audience leapt to its feet.

  Brennan walked over to Mr. and Mrs. D’Ag and signaled for the music to stop.

  “Well, look here!” he said. “If it isn’t the winners of our Marriage Game! Apparently you two are meant to be together on the dance floor as well as in life.”

  He held the microphone up to Mr. D’Ag, who was breathing heavily and had pulled his handkerchief out to mop his brow.

  “I ... guess ... so.”

  The audience cheered.

  “Well, Mr. and Mrs. Mid-Weds—or should we say Fred Astaire and Ginger Rogers—we have a lovely grand prize for you.” Brennan indicated for Lisa to bring over a large basket with matching bathrobes, slippers, and yet another bottle of champagne and glasses.

  “How about another round of applause!”

  As the cheering died down, Brennan indicated to Lisa to escort the winners off to the side of the stage. The entire family ran to the D’Agostinos to circle and congratulate them.

  Brennan began to speak again, and we all turned toward him.

  “Ladies and gentlemen, it has been a pleasure to cruise with you this week. Have you had a good time?”

  Cheers.

  “How about that beautiful sunny day we provided for you today?”

  Cheers.

  “Well, I have a bit of an announcement for you. This cruise line has been my home, well, since I graduated from college. I started out on the crew, just like Lisa here and moved from wonderful ship to wonderful ship, all the way up to being cruise director of the Ocean’s Essence.”

  Uh-oh, I thought, something’s happening.

  “It’s time for me to move on.”

  Groans.

  “I appreciate that you fine folks like my work. But it’s time for me to move on to the next phase of my journey, and I want you folks to know about it. I’m going to be taking on the marketing responsibilities at a resort on land.”

  What? Was he moving on to a resort in Cozumel? Is that why he had visited there so often?

  “As a matter of fact, I’ve been recruited to be the vice president of marketing at the resort. Now I know you’d think I would stay in the sunshine, but I’m moving to a snow resort.”

  Everyone—especially me—hung on his words.

  “So I invite all of you next winter to come join me for skiing, snowboarding, and hot-tubbing in the mountains. I’ll be in Breckenridge, Colorado.”

  Breckenridge? One hour from Denver? Breckenridge, where I had skied and snowboarded since I was a little girl? Breckenridge ... how is that possible?

  “Keira. KEIRA! Did you hear what I just said?” Juliet shook me.

  “No.”

  “I said, is this some sort of joke? Or did he tell you about this?”

  Everyone else in the family was staring at me as he continued his speech. They waited for information they apparently thought I had. I couldn’t take the attention, so I tried to dash away. I didn’t get very far.

  “Keira.” A hand reached out to grab my arm.

  Brennan had finished his speech and was blocking my exit.

  “Keira, we have to have one conversation that won’t end with someone running somewhere.”

  He pulled me behind the ballroom curtain, leaned backward on a wall, and pulled me close to him. I looked up into his eyes.

  “Isn’t this breaking some sort of ‘rule’?” It was the only thing I could think of to say.

  His eyes widened.

  “Rule? Did you really just say that? Oh, you are so kidding me.” It took less than a second for him to sweep me into a kiss.

  I pulled away.

  “Brennan, I thought you brought me back here for a conversation,” I whispered.

  “Who needs talk?” He attempted to pull me back, but I put my hands on his chest.

  “Wait ... wait ... I need some answers!”

  Although I knew it took an incredible amount of restraint for him, he put both hands up in a surrender gesture and said, “Fine. Ask.”

  I moved next to him, leaned on the same wall, and took a deep breath.

  “First, did you really have a thing for me in college?”

  “Of course. How many times do I need to tell you that?”

  “And you didn’t forget me?”

  He reached over and pulled my hair out of its braid.

  “From your silken hair to your icy eyes to the tips of your toes. No, Keira, I never forgot you. Who could forget you? There never has been anyone like you.”

  “And you’re really taking a position in Breckenridge? And you didn’t tell me this week?”

  “You never let me continue a conversation long enough for it to come up.” He rubbed his stomach pointedly where I had punched him.

  “Oh, you’re right.” I thought for a moment more.

  “Did you know you were moving there at the beginning of the cruise?”

  “Yes. These decisions aren’t made in a few days, you know.”

  “Did you know I lived in Denver?”

  “Not at the beginning of this cruise. But when I found out ... well ...”

  “Well?”

  Even in the low lighting behind the curtain, I could tell that shades of the old Capone had crept into the coloring of his face.

  “Well, I thought maybe I’d finally have a shot with you, since I would be living so close.”

  “Hmm.”

  “Hmm? What does that mean, Keira?”

  I tried to process it. There really wasn’t such a thing as love at first sight, was there? But did it actually count as love at first sight if I already knew him from years ago? And if he already had fallen for me? Was this why I couldn’t connect with anyone all these years?

  Then it hit me.

  No more thoughts. No more questions. No more processing and analyzing. I reached over and pulled him to me by the lapels of his blazer and brought his lips down to mine. He put his hands on either side of my head as my arms slipped around his waist and our kiss deepened.

  Minutes later, I asked, “Do you think you have a shot now?”

  “I don’t know.” He smiled, with me held closely in his arms. “I guess I’ll just have to do more research to make sure.”

  Epilogue

  “Candles are all set, Keira,” said Juliet.

  “Great,” I answered. “Is the limo outside?”

  “This isn’t my first event.” I could hear the sarcasm through the earpiece.

  “I didn’t mean to imply that.”

  “Sure. Calm down or I’ll come take that headset away from you.”

  “Are the groomsmen ready to come onto the altar?” I continued, ignoring her threat.

  “I knew you couldn’t help yourself,” she laughed. “They’re walking on right now. Wow, I said it once and I’ll say it again. The groom has a lot of hot-looking fraternity brothers.”

  “Juliet. Remember, I told you to stay away—”

  “I know, I know. Stay away from the NFL star. But just until after the reception, right?”

  “Jules, you never change! How about the flowers?”

  “Well, I think the bride might have something to say about one tiny little change.”

  “What! I’ve been in the dressing room with the
bridal party, and you haven’t let us know anything about any changes!”

  “Chill out! You put me in charge of planning this wedding. Let it go!”

  “You know I don’t like last-minute changes that might make things go wrong.”

  “Really, wow, this is the first I ever heard of you not liking things going wrong.”

  “Hold on. Ring bearer and flower girl need something.” I put my hand over the mouthpiece and confirmed how to do the step-close-step maneuver.

  “I’m back. Okay. Are all the honored guests seated? Groom’s parents, extended family, etc.?”

  “It’s a wedding, Keira, not a rocket launch.”

  “Remind me to whap you on the back of the head when I get out there.”

  “I’d like to see you try. The priest will probably catch you and stop you first.”

  “Damian has no respect. No respect. Hold on, now it’s the maid of honor.”

  I turned to the ball of energy demanding my attention.

  “I said”—a very pregnant Alex tried to maintain her patience—”I’m going down the aisle now, and then it’s Elisabetta and Marco with the flowers and the ring, then you. And earpiece out. It won’t look good in the pictures.”

  She took my earpiece and tossed it aside and adjusted the small wreath of flowers that circled my head.

  “I’m glad you’re wearing your hair down, Princess,” she whispered with a smile and turned to go through the door. The children followed her, earnest in their duties. Finally it was my turn.

  I took my mother by the arm and took a deep breath.

  “Ready, Kee?” said my stepfather Russ as he took my other arm.

  I nodded and smiled. When the door opened for us, the first thing that caught my eye made me tear up. The church wasn’t decorated with the elegant vases of calla lilies that I had chosen, but with a different flower. Pots and pots of wisteria blanketed the altar and lined the pews.

  “Kee-wah’s wist-ee-we-ah” I whispered to my mother.

  “Brennan worked with Alex’s father to scour every nursery in the land to make sure you had them on your day,” she whispered back.

  We started to walk, and my heart was full of love as I lifted my head and looked into the smiling azure eyes of my groom.

  Recipes

  The recipes that follow either were passed to me from my beloved late mother, Teresa Oliverio; have been shared by a few generous friends; or are my versions of recipes collected from random sources over the years. Those that are not specifically attributed below are either my mother’s or are significantly different from any original version that I have collected.

  The chefs featured in this book are imaginary, and the titles of their books, blogs, and presentations are completely imaginary as well.

  Keira’s Favorite Butterscotch Brownies

  1/4 cup unsalted butter, melted

  1 cup packed dark brown sugar

  1 egg

  1 teaspoon vanilla extract

  3/4 cup all-purpose flour

  1 teaspoon baking powder

  1/2 teaspoon salt

  1/2 cup chopped walnuts

  1/2 cup butterscotch chips

  1. Preheat the oven to 350 degrees F. Grease an 8" x 8" baking dish.

  2. In a large bowl, combine the butter, sugar, egg, and vanilla and mix until completely incorporated.

  3. Stir in the remaining ingredients. The mixture will be thick.

  4. Spread in the baking dish. Bake 20 to 25 minutes. Cool completely and cut.

  Makes 16 bars

  Bread Pudding

  (Courtesy of Lou and Cindy Phillips, Highlands Ranch, Colorado)

  1 loaf (10 ounces) French bread

  4 eggs

  4 cups milk

  1 tablespoon vanilla extract

  1/2 cup butter, melted

  3 1/4 cups sugar

  1 cup raisins

  Vanilla ice cream

  1. Slice the bread into 1" slices and let it get stale.

  2. Preheat the oven to 350 degrees F.

  3. In a large bowl, beat the eggs with a whisk. Add the milk, vanilla, butter, and 3 cups of the sugar. Beat well.

  4. Add the bread and raisins and mix well by hand until wet.

  5. Pour into a 13" x 9" baking dish. Sprinkle with the remaining 1/4 cup sugar. Bake for 1 1/2 hours.

  6. Serve hot and top with the ice cream. Enjoy!

  Hurricane

  Juice of 1/2 lime

  Ice

  2 ounces light rum

  2 ounces dark rum

  2 ounces passion fruit juice

  1 ounce orange juice

  1 tablespoon simple syrup (1/2 sugar plus 1/2 water)

  1 tablespoon grenadine

  1 orange slice, for garnish

  1 cherry, for garnish

  1. Squeeze the lime juice into a cocktail shaker over ice.

  2. Pour in the rums, juices, syrup, and grenadine. Shake well.

  3. Strain into a hurricane glass.

  4. Garnish with the cherry and orange.

  Makes 1

  Shrimp Po Boy

  Oil for frying (preferably peanut)

  3/4 cup panko

  3/4 cup all-purpose flour

  1 tablespoon Cajun seasoning

  1 teaspoon salt

  2 eggs

  1 pound medium shrimp, shelled, deveined, and tails removed

  4 small sandwich rolls

  Remoulade (see recipe below, or use prepared)

  Shredded lettuce

  2-3 tomatoes, sliced about 1/4" thick

  1. Pour enough oil in a large frying pan to come up about 1/4". Set the pan over medium-high heat. When a small amount of flour sizzles immediately after you drop it in, the oil is ready.

  2. Meanwhile, in a large bowl, mix the panko, flour, Cajun seasoning, and salt. In a medium bowl, beat the eggs.

  3. Working with a few at a time, dredge the shrimp in the egg, then in the panko mixture. Shake off any excess, place in the pan, and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

  4. To assemble the sandwich, slice the sandwich rolls almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

  Po Boy Remoulade

  1 1/4 cups mayonnaise (not salad dressing)

  1/4 cup mustard

  1 tablespoon sweet paprika

  1 tablespoon Cajun seasoning

  2 teaspoons prepared horseradish

  1 teaspoon pickle juice

  1 teaspoon hot sauce

  1 large clove garlic, minced and smashed

  Mix all the ingredients together in a medium bowl. Refrigerate for 1 to 2 hours before use.

  Nan’s Veggie Dip

  1/2 pound cream cheese, softened

  2 tablespoons milk

  2 tablespoons French or Dorothy Lynch salad dressing

  1 tablespoon finely chopped onion

  1/2 cup ketchup

  Dash of salt

  Mix all the ingredients together in a medium bowl and chill. Serve with cut-up veggies of your choice (carrots, celery, broccoli, etc.).

  Green Olive Crostade Spread/Dip

  Splash of olive oil

  6-8 cloves garlic

  1 jar (21 ounces) green olives with pimientos

  Splash of balsamic vinegar

  3 tablespoons chopped Italian flat-leaf parsley

  1. In a blender or food processor, pulse the oil and garlic until the garlic is rough chopped.

  2. Add the remaining ingredients and blend until smooth.

  3. Refrigerate for at least 2 hours. Serve at room temperature as a dip or spread on small bread rounds.

  Tex-Mex Corn Salsa/Dip

  1 bag (12 ounces) frozen sweet yellow corn, defrosted and drained

  1/4 cup di
ced red bell peppers

  2 medium-size jalapeño chile peppers, seeded and chopped (Note: if you like more heat, leave as many seeds as you wish)

  1/2 onion, finely chopped (about 1/3 cup)

  2 tablespoons fresh lime juice (about 2 limes)

  1/2 teaspoon salt

  1/2 teaspoon freshly ground black pepper

  Combine all ingredients in a large bowl and mix well. Serve with corn chips or use as salsa on burritos or tacos.

  Mama’s Stuffed Peppers

  5 green bell peppers

  2 tablespoons olive oil

  1/2 onion, chopped

  1 pound ground beef

  1 pound ground pork

  2 eggs

  1 cup grated Parmigiano or Romano cheese

  1/2 cup chopped parsley

  2 cups cooked rice, cooled

  3-4 cups tomato-based pasta sauce, preferably homemade

  1. Preheat the oven to 400 degrees F. Spray a 13” x 9” baking dish with cooking oil or spread a few tablespoons of oil on the bottom.

  2. Cut the stems from the peppers, cut each in half lengthwise, and scrape out the seeds and membranes. Place in the prepared baking dish.

  3. Heat the olive oil in a small skillet over medium heat. Stir in the onions and cook until translucent.

  4. Put the cooked onions in a mixing bowl and add the beef, pork, eggs, cheese, parsley, and rice. Stir together until evenly blended.

  5. Divide the filling among the peppers.

  6. Pour in enough of the pasta sauce to barely cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, about 40 to 45 minutes.