Christmas Down Under: Six Sexy New Zealand & Australian Christmas Romances

by Rosalind James

  She looked at him, her doubts showing clearly on her face. “Do you mean this? Please, Finn, please don’t say it if you don’t mean it. I can handle the truth. But I can’t handle a lie.”

  “I mean it. I don’t know how to convince you. But I’ll spend the rest of my life proving it.” He took a deep breath, decided to try again. “Jenna.” He took both her hands in his. “Will you marry me? Because I love you more than I can say.”

  “Maybe,” she said cautiously. “I have a few things to tell you, though. And some things I need to know.”

  “Tell me,” he begged, relief beginning to take hold now.

  “I’m not going to change. I don’t want a big career. I don’t want to run any companies or anything. Or any schools, even. I’m good at teaching little kids. And I’m good at taking care of people. That’s what I want to do. What I plan to do.”

  “Then I’d be the luckiest man in the world if you were taking care of me and our kids, wouldn’t I?”

  “And I don’t even want to teach while the kids are little,” she went on, eyes searching his face. “I want to stay home and be a mum and a wife, if I can. Are you going to be OK with that?”

  He laughed in relief. “Is that your condition? Yes, Jenna. I promise. I’ll make the living. But I need you to make the home.”

  “It means you’re going to have to find a new job for Nyree,” she said. “I’m not sharing my kitchen.”

  “Done. So many of the boys are having babies now, that’ll be easy as. We’re keeping the housecleaners, though. You’re not doing everything.”

  She nodded. “And if you go someplace else to play in the future. Japan, Europe, all those places you guys end up. It’s not all right with me for you to go alone. We’re coming, too. All of us.”

  “All of you,” he promised.

  “And one more thing,” she told him. “This might not be the last baby. Are you OK with four?”

  “I’m OK with six,” he assured her. “Whatever you want.”

  She smiled. “I think four will do it. But we’ll see.”

  “Is that it?” he asked. “All the conditions?”

  She nodded. “I think that’s it. Do you have any for me?”

  “Just one. I need to know that you’ll love me. Even when I say the wrong thing and hurt your feelings. That you’ll put me right when I cross the line, trust me enough to stay with me and work it out. Because I’m going to need you forever. Will you be able to put up with me that long?”

  She laid a gentle hand on either side of his face, held him there a moment, then kissed him with all the love she had in her beautiful heart.

  “I promise.” She pulled back again, her tears spilling over, running down her cheeks unheeded. “I’m sorry I gave up on you. I didn’t know. I didn’t believe. But if you’ll really need me forever, I promise I’ll be there for you just that long. Because I love you, too. And I always will.”

  Epilogue

  “Ready for bed?” Finn got up from the couch as Sophie and Harry approached, dressed in nightgown and pajamas.

  “In a minute.” Sophie reached for the remote and clicked off the cricket match that was playing on the big screen. “We have something very important to say first.”

  “Do you want to talk to your dad alone?” Jenna asked. She lifted a sleepy Lily from her breast, putting her against her shoulder and beginning to pat her tiny back.

  “Nah. We want to talk to both of you,” Sophie assured her.

  “Go on, then,” Finn urged with a smile, settling back onto the couch as he saw Sophie flip open her notebook. “I can see you have a list. Better read it to us.”

  “We want to call you Mum,” Sophie told Jenna. “For these reasons. Reason One: We don’t have a mum anymore.” She looked at Finn. “I know we did,” she clarified. “But we don’t now. And the other kids do, Dad.”

  “I know,” he told her soberly. “I know you don’t. And I know that’s been hard.”

  “Your mum must have loved you both so much, though,” Jenna put in. “She must have been so sad to leave you. And she’ll always be your mum, even though she’s not here anymore.”

  “We don’t remember, though,” Harry said. “We want a mum we remember.”

  “Harry. I’m still saying,” Sophie told him impatiently. “Reason Two,” she went on. “You’re Lily’s mum. And we want you to be ours, too.”

  “Oh, Sophie.” Jenna’s eyes were filling with tears now. “I’d be so proud to be your mum. Your other mum. If it’s OK with your dad.” She looked at Finn, eyes questioning.

  “Course it is,” he said. He reached for Sophie and Harry, drew them close. “Is that the list, then? Because I reckon we’re done here.”

  “But Sophie didn’t say the most important thing!” Harry objected. “We want Jenna to be our mum because we love her. Don’t we, Sophie?” He looked at his sister, got a firm nod in reply.

  “D’you want us to be your kids?” he demanded of Jenna. “Your real kids, I mean? Like Lily?”

  Jenna’s tears were falling in earnest now. She looked at Finn, saw the moisture in his own eyes as he lifted Sophie and Harry onto the couch to join them.

  “You already are my real kids,” she promised as she settled Lily in one arm, reached out with the other to hug them both. “And I want to be your mum more than anything in the world. You’re my family, and I love you so much.”

  Finn looked down at her, holding their children so close. The day she’d walked into this room, wet and bedraggled, had been the luckiest of his life. He didn’t know what he’d done to deserve her, but his heart filled with gratitude for his beautiful wife, and all the love and happiness she’d brought him.

  He stood up and took Lily from her, settled the sleepy baby in one big arm.

  “Well, now that Sophie’s read us her list and we’ve got that sorted, I reckon it’s bedtime at last,” he announced.

  “And I’m thinking,” he decided, smiling down at Sophie and Harry, “that we may need a bit of a change from the normal routine. So I’m going to go on and get Lily settled in her cot. Because I have a feeling your Mum wants to put you both to bed tonight.”

  The End

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  Turn the page for Jenna’s recipes, a Kiwi glossary, and a preview of the next book in the series.

  The Recipes

  MULLIGATAWNY SOUP

  4-6 servings

  1 cup diced onion

  2 cloves garlic, minced

  2 tsp. fresh ginger, minced

  2 carrots, diced

  4 ribs celery, diced

  3-4 Tbsp. butter

  3 Tbsp. flour

  4 tsp. curry powder

  8 cups chicken broth

  2 bay leaves

  ½ cup diced tart apple (Granny Smith is good)

  1 cup cooked rice

  1 cup diced cooked chicken

  2 tsp. salt or to taste

  ½ tsp. pepper or to taste

  ¼ tsp. thyme

  1 tsp. grated lemon zest (yellow part only)

  1 cup half & half or milk (can use everything down to 1% milk, depending how rich a soup you prefer)

  Saute onion, carrot, celery, garlic, ginger in butter in large soup pot. Add flour and curry powder; stir and cook about 3 minutes. Pour in chicken broth and bay leaf and simmer 15 minutes. Add other ingredients except cream/milk and simmer 15 minutes more. Immediately before serving, stir in cream or milk.

  If you are making a quantity that you won’t use up that day, keep the rice separate and add it to each bowl of soup, so it doesn’t get mushy.

  QUINOA SALAD

  6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!)

  1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you
don’t rinse it off)

  Vegetable or chicken broth, if desired

  1/2 c. chopped green onions, white and pale green parts only (about 2 bunches)

  ¾ c. chopped fresh parsley

  3-4 Tbsp. chopped fresh mint, to taste (optional)

  1 clove minced garlic

  1 c. grape or cherry tomatoes, cut in halves or quarters

  ½ cucumber, chopped

  ½ cup diced red or yellow pepper

  1 can black beans, rinsed and drained (optional)

  ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth)

  ¼ tsp. pepper, or to taste

  3-4 Tbsp. extra virgin olive oil

  3-4 Tbsp. fresh lemon juice (1-2 lemons)

  Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid.

  Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using).

  Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits.

  Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).

  SAUSAGE & PEPPER SPAGHETTI SAUCE

  6 servings. Almost as easy as using a canned sauce, and so much tastier!

  3-4 Italian sausages (can use chicken or turkey sausage), hot or mild or a combination

  1-2 onions, chopped, depending on size

  2 cloves garlic, minced

  3 red peppers, chopped

  2 16-oz cans chopped tomatoes (Italian recipe, or in juice, or in puree)

  2 8-oz cans tomato sauce

  1 tsp. dried oregano

  1-1/2 tsp. dried basil

  Take sausages out of casings (cut along the casing and squeeze out the meat), break into pieces. Cook with onions, garlic, and red pepper until meat is cooked and vegetables are soft. Drain fat. Stir in tomatoes and sauce, and herbs. Cook 1 hour, partially covered.

  GLAZED SALMON

  4 servings (just cut everything else in half if cooking for two). Basic idea for this comes from Cook’s Country. Quick and easy; makes a delicious company dinner with roasted potatoes and a green salad.)

  4 salmon fillets, rinsed, patted dry, sprinkled with salt and pepper. 1” thick (if thinner, cook shorter time)

  ¼ cup balsamic vinegar

  ¼ cup orange juice

  2 Tbsp. honey

  2 tsp. olive oil (not extra-virgin as it smokes too easily)

  2 Tbsp. butter

  Whisk vinegar, juice, and honey together in small bowl. Heat oil in nonstick skillet over medium to medium-high heat until very hot. Cook salmon fillets without moving for 4-5 minutes (shorter time if the fillets are less than 1” thick). If the fillets are skin-on, start with the skin side facing up. Flip fish and cook 2-3 minutes more, until cooked through but not dry. Transfer to warm plate and cover with foil to keep warm.

  If you cooked salmon with skin on, wipe pan out with paper towels. Lower heat to medium. Pour balsamic mixture into pan and simmer about 5 minutes, until thick and syrupy. Stir in butter and pour sauce over salmon.

  BUTTERMILK PANCAKES

  3 servings for hungry people (or men). Recipe can be doubled.

  3 Tbsp. butter

  2 cups buttermilk

  2 eggs, beaten

  1-1/2 cups flour (try substituting 2 Tbsp. cornmeal, ½ cup oatmeal, and 2 Tbsp. almond meal, if you can find it, for ½ cup of the flour—delicious!)

  2 tsp. baking soda

  ¾ tsp. salt

  2 Tbsp. white sugar

  Melt butter in large bowl in microwave. Whisk in buttermilk, then beaten eggs. Sift or stir together dry ingredients separately, then stir in with a few quick strokes. Cook on a 375-degree griddle or over medium heat until bubbles form and edges look dry; turn and cook about a minute more.

  Add any of the following to make your pancakes extra-special: blueberries; peaches; nectarines; bananas and chopped pecans; bananas and mini chocolate chips; bananas and chopped macadamia nuts.

  PEAR/DRIED CHERRY COFFEE CAKE

  Coffee Cake

  3/4 cup sugar

  ¼ cup butter

  1 egg

  ½ cup milk (higher-fat is tastier, but 1% is OK too)

  2 cups flour

  2 tsp. baking powder

  ½ tsp. salt

  1 can pears in juice, drained and chopped

  ¼ cup dried cherries (optional)

  Filling/Topping

  ½ cup brown sugar

  ¼ cups flour

  2 tsp. cinnamon

  3 Tbsp. butter, melted

  Preheat oven to 375 degrees. Spray a 9” square glass baking pan with nonstick cooking spray.

  Mix together butter and sugar with an electric mixer; add egg. Stir in milk. Sift together dry ingredients, or mix in a separate bowl; stir in. Carefully stir in fruit. Spread half the batter in pan. Sprinkle half of filling/topping mixture over batter. Spoon remainder of batter over filling and smooth over. Sprinkle rest of filling/topping mixture over top of batter. Bake until toothpick comes out clean, 25-30 minutes.

  Other ideas: peaches (fresh or canned), nectarines, blueberries (omit dried cherries if using other fruits).

  GINGERBREAD WITH CUSTARD SAUCE

  Gingerbread

  1/2 cup butter (1 stick)

  2 Tbsp. sugar

  1 egg

  1 cup dark molasses (or can use light molasses if you prefer a less intense flavor)

  1 cup boiling water

  2-1/4 cup flour

  1 tsp. baking soda

  ½ tsp. salt

  1 tsp. ginger

  1 tsp. cinnamon

  Preheat oven to 325 degrees. Spray a 9” square glass baking pan with cooking spray.

  Cream together butter and sugar with electric mixer; add egg. Measure boiling water in a 2-cup glass measure and add the molasses (this will make the molasses come out of the measuring cup more easily). Blend molasses/water mixture into creamed mixture. Sift together dry ingredients, or mix in separate bowl; stir in.

  Bake for 45 to 50 minutes or until a toothpick comes out clean. Cut into squares.

  Custard Sauce (a bit like vanilla pudding, but more liquid)

  2 Tbsp. sugar

  2 tsp. cornstarch

  1/8 tsp. salt

  ¾ cup milk (full fat works best, but can use 2%)

  1 egg yolk

  1 tsp. vanilla

  Put the egg yolk into a glass measuring cup and beat lightly with a fork.

  Whisk the sugar, cornstarch, and salt together in a small saucepan. Whisk in the milk and cook over low heat until it just boils. Remove from heat. Slowly pour about half the custard mixture into the beaten egg while whisking with a fork to mix well. Then pour the egg/custard mixture back into the rest of the custard in the pan. Cook over low heat until the mixture begins to thicken (don’t boil it). It will be quite runny, as it’s a sauce. Add the vanilla. Use warm, or refrigerate until ready to use. Can be served warm or cold.

  Other toppings for your gingerbread: whipped cream, ice cream (coffee ice cream is surprisingly good, but vanilla and chocolate are tasty too), applesauce.

  CHOCOLATE CAKE WITH EASY CHOCOLATE GLAZE

  Cake

  ½ cup butter (1 cube)

  ¾ cup white sugar

  ¾ cup brown sugar

  2 eggs

  1 tsp. vanilla

  2 cups cake flour, or 1-3/4 cup regular flour (cake flour gives your cake a more tender crumb)

  2/3 cup unsweetened cocoa powder

  1-1/2 tsp. baking soda

  1 tsp. salt

  1-1/2 cups buttermilk

  Heat oven to 350 degrees. Grease and flour 13x9x2” pan, or two 8” cake pans.

  Cream butter and sugar with ele
ctric mixer. Add eggs and vanilla and mix. Sift together dry ingredients or mix in separate bowl; add to mixture alternately, in about 3 installments, with the buttermilk, beating after each addition. Beat the whole thing on high speed 3 minutes. Pour into pan(s).

  Bake until wooden pick inserted in center of cake JUST comes out clean, with a few moist crumbs; oblong 33-38 minutes; layers 28-33 minutes. (check carefully!)

  Frost with your favorite icing, or for a simple solution (or if you are in a country where unsweetened chocolate and powdered sugar are not available), use the easy glaze below.

  Easy Chocolate Glaze

  1 best-quality chocolate bar (Lindt, etc.): 70-85% cocoa solids

  About ¼ cup half & half or cream

  About ¼ cup white sugar, or to taste, depending on how bittersweet your chocolate bar is

  Break up the chocolate bar and add it to a saucepan with the half & half and sugar. Cook over low heat, stirring constantly. Add more sugar and/or half & half if it seems necessary. Spoon the glaze over warm cake. Add sliced almonds if desired.