Chapter 13 Teaser

"We're driving somewhere?" I asked, excited and curious about what he had planned.

"We are," he said cryptically, sipping the coffee I ordered for him. "I'm sure you've heard Somewhere, New York is a great place to visit. Their tourism campaign has been very aggressive this year."

I sat there waiting for him to elaborate while he smirked at me, obviously pleased with himself and his ability to keep a secret.

I really wanted to wait him out and pretend like I wasn't dying to know where we were going, but I'm pretty sure I lasted all of forty nine seconds.

"Come on, tell me!" I whined, kicking my feet like a petulant child.

He smiled sweetly at me, reached in the back pocket of his jeans, and slapped something on the table.

Chapter 12 Teaser

From: Edward Masen
To: Bella
Date: Monday, July 5, 2010 at 12:59PM
Subject: It's Hip To Be Square (or not...)

Dear Bella,

I hope you are well this afternoon. I'm taking an hour lunch break and I thought I'd email you before my assistant comes back from fetching us some lunch. I'm a little worried that he wasn't bluffing when he said he was going to Wendy's to buy us all burgers. Such fast food is not my typical lunch fare, as you know. I sure hope he was bluffing, because I hear their meat patties are shaped into squares. Why I would want a meat patty that's the same shape as my napkin, I don't know.

Recipes from Chapter 10

Mixed Green Salad with Diced Avocado, Peaches, Crispy
Bacon, Feta Cheese and Balsamic Vinaigrette

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons minced shallots
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil
• Salt and fresh ground black pepper
• 1/2 pound mixed greens
• 1 cup diced ripe peaches
• 1/2 avocado, diced
• 4 strips bacon, cooked until crispy and crumbled
• 1/3 cup feta cheese

Directions

In a blender, combine the balsamic vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.
To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.

Grandma Masen's Chicken Pot Pie

Ingredients

Chicken Broth:

• 1 whole chicken, 3 pounds
• 1 gallon cool water
• 2 carrots, cut in 2-inch pieces
• 2 celery stalks, cut in 2-inch pieces
• 1 onion, halved
• 1 head garlic, halved horizontally
• 2 turnips, halved
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf

Pot Pie:

• 1/4 pound (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 3 carrots, cut in 1/2-inch circles
• 1 bag frozen or fresh pearl onions, see note
• Leaves from 4 fresh parsley sprigs
• 2 Tablespoons fresh rosemary
• 2 frozen puff pastry sheets, thawed
• 1 egg mixed with 3 tablespoons water
• 1/4 cup shredded Parmigiano-Reggiano

For The Crust:

• 3 1/4 cups flour
• 1 teaspoon salt
• 1 1/2 cups cold solid vegetable shortening
• 4 to 5 tablespoons ice water

Combine the flour and salt in a bowl. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a round baking pan. Fill and proceed as directed in the recipe.

Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. This is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. Gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, rosemary and parsley. Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay one half the pastry in glass or metal pie plate. Fill it 3/4 of the way with the chicken mixture, then lay the other piece of pastry on top pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the plate on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Chapter 10 Teaser

When the doorbell rang at around three – two if you were a stupid Swiss antique – I was very reluctant to get up to answer the door. I hadn't buzzed anyone up, so it was likely one of my neighbors asking for a cup of sugar or a multi-million dollar loan. It was only when the doorbell rang the second time that I bothered to leave the study. I didn't bother looking through the peephole to see who it was, for fear the UPS guy was back with a second package, having been paid extra by my parents to deliver on a non-mail day.

However, when I opened the door, there was no mail in sight. In fact, there was no male in sight either.

It was Bella.

"Bella?"

I wasn't sure what compelled me to say that when I obviously knew it was her. Perhaps switching from numbers to words was a bit of a shock to the system. I knew Bella's employee number from when I visited HR, so I suppose I should've been glad I hadn't come out with "817640."

Recipes From Chapter 9

Rack of Lamb with Mint-Basil Pesto

Ingredients

• 1 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/2 cup walnuts, toasted
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 3/4 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.

Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.

Lemon-Butter Green Beans with Pignoli Nuts

• 1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
• 1 tablespoon unsalted butter
• 1 tablespoon minced shallots
• 1 tablespoon pine nuts
• 1 teaspoon fresh lemon juice
• Pinch salt
• Pinch freshly ground black pepper

Directions

Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Roasted Potatoes with Whole Garlic and Rosemary

Ingredients

• 6 large waxy potatoes (such as Yukon Gold)
• 1 head garlic, divided into cloves
• 1 bunch rosemary
• 1/4 cup extra virgin olive oil

Directions

Bring 4 quarts water to boil. Preheat oven to 425 degrees F. 

Cut potatoes into 1 inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.

Rosemary Bread

• 1 packet dry yeast (or 2 1/2 tsp)
  
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. (I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don’t make bread that often, just buy the yeast packets.) Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not knead. Cover and let rise for 1 hour or until double in size. If you have a Bosch Mixer, I keep the dough right in there with the top lid on, it’s nice and moist in there. Or simply keep it in the mixer bowl and cover with a moist cloth to raise.

 Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt, I used this great Sea Salt grinder from Costco. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more

Chapter 9 Teaser

Also embarrassing was the time I wore the same pants to work two days in a row and almost walked out the door with the previous day's underwear dangling from my pant leg. Even though I was currently wearing a dress, I still looked down at my leg. After concluding that I probably should have moisturized a bit more, I shook away all thoughts of underwear. I didn't want to think of Edward actually making panties drop.

My doorbell rang at exactly seven o'clock. Knowing how punctual Edward was likely to be, my stomach immediately filled with butterflies; butterflies which were very restless and seemed to want to migrate to other parts of my body. I was almost shaking with nerves as I opened the door, but much to my surprise, it was the perpetually tardy Rose and Emmett on the other side.

"Oh, hi," I greeted.

Rose raised an eyebrow and sauntered past me, followed by Emmett, who stopped to give me a bottle of wine and a kiss on the cheek before following her inside. "You look pretty," he remarked.

"Why so disappointed? You did ask us over, didn't you?" Rosalie asked, her arms crossed as she stood in my living room.

"Of course I did, and I'm not disappointed. I was just surprised you were on time for once," I retorted, trying to deflect the fact that I was disappointed that she was on the other side of the door. She was my friend, but I didn't have quite the same reaction to her that I had to Edward. Which was good, what with both of us being straight. Emmett at times joked about girl on girl action and threesomes, but I didn't swing that way. I didn't swing at all, especially not in public playgrounds  Those swing sets were an accident waiting to happen.

Chapter 8 Teaser

Dear Ms. Swan,

I apologize for not getting back to you sooner. I hope you are feeling better, and that you are indeed at work today.

I don't usually crash on other people's couches, so I assure you I slept through all the noise because I was exhausted. Exhausted from my work week, not other activities. I am relieved to hear we did not sleep together, sleep together. That is not to say you are not attractive. You are. It's just that I'm the CFO and such relations aren't allowed. Plus, it would make our friendship a little awkward. That being said, I'd also like to think that one of us would remember if we had slept together, slept together. Memory loss in that instance would suggest that I disappointed you. Either that, or we were so concerned for our jobs that we whacked each other in the head with spatulas in order to forget. Plausible deniability and all that.