Total pages in book: 114
Estimated words: 111400 (not accurate)
Estimated Reading Time in minutes: 557(@200wpm)___ 446(@250wpm)___ 371(@300wpm)
Estimated words: 111400 (not accurate)
Estimated Reading Time in minutes: 557(@200wpm)___ 446(@250wpm)___ 371(@300wpm)
“We should head down to dinner,” I said. “We’re late for our reservation. But I was so excited, I couldn’t wait until afterward to tell you!”
They laughed again. “Congratulations, darlings.” Misty-eyed, Mrs. Mitchell blew us a kiss and Mariah waved happily. “We’ll see you when you get home.”
We waved goodbye and ended the call. “I’ll call my mom from the table,” I said, rising to my feet. “Let’s head out.”
He took my hand and we left the room. “Were you serious about getting married this spring or summer?” he asked as we walked down the hall.
“Yes. Why, you think it’s too quick?”
“Not at all. I’d marry you tomorrow if you said you would.”
I laughed as we headed down the grand staircase into the lobby. “Tomorrow might be a little bit soon, but I don’t really want to wait very long.”
“Good. I don’t either.” We reached the bottom of the steps and headed for the restaurant.
“I waited long enough for you,” I teased as we approached the hostess stand.
“Are you always going to give me hell for that?”
I laughed. “Probably.”
“Your name?” asked the hostess.
“Mitchell,” Cole answered.
She smiled at us. “Right this way, Mr. and Mrs. Mitchell.”
Cole looked at me and squeezed my hand, his mouth curving into that smile I’d loved for so long.
I smiled back and walked with him, hand in hand.
He held on tight.
THE END
Thirty-Five
Pancakes for dinner
Ingredients
2 cups buttermilk
2 eggs
1/4 cup olive oil
1 cup all-purpose flour
3/4 cup almond four
2 tsp. baking powder
1 tsp baking soda
2 Tbsp. sugar
1/4 tsp. salt
1) Mix dry ingredients in large bowl
2) Add wet ingredients and mix just until combined. Let sit for 5 minutes before cooking.
3) Heat large nonstick griddle or skillet to medium low. Once it is heated, spray with cooking spray. Ladle about 1/3-1/2 cup of batter into the skillet. Wait for bubbles to rise to the surface and the bottom of the pancake is a deep golden brown before flipping. The pancake will be almost all the way cooked through at this point. This will prevent The batter from going all over the place when you flip! Once the other side is golden, remove from pan and place in warm oven until read to serve.
Thirty-Six
Crispy Asian Brussels Sprouts
Ingredients
1 lb. Brussels sprouts, cut in half lengthwise
2 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Sauce:
2 Tbsp. soy sauce
2 Tbsp. honey
1 1/2 tsp. sesame oil
1 tsp. sriracha
2 cloves garlic, minced
1 tsp. finely grated fresh ginger
2 Tbsp. lemon juice
1) Preheat oven to 400 degrees.
2) In a large bowl, toss the Brussel sprouts with olive oil, salt and pepper. Spread onto baking sheet and bake for 30-35 minutes or until browned.
3) Meanwhile, place all sauce ingredients into a small saucepan and simmer for 2-3 minutes or until slightly thickened.
4) Once Brussel sprouts come out of oven, immediately pour the sauce over the sprouts and toss until coated.
Thirty-Seven
Mashed potatoes with roasted garlic and leek
Ingredients
2.5 lbs. potatoes, peeled and cut into 1” cubes
1 head garlic
2 leeks
1.5 oz butter
1/3 cup sour cream
1/2 cup milk
1 tsp. salt
Salt
Ground pepper
Start by roasting the garlic and leek.
1) Preheat oven to 400 degrees
2) Slice off top of the head of garlic and drizzle with oil. Season with a pinch of salt and pepper. Wrap in foil and place on pan. Roast for around 40 minutes, or until golden and very soft. Let cool.
3) Trim off the leeks’ dark green leaves and rinse thoroughly with water to remove any dirt. Pat dry. Slice the leeks lengthwise, whites and pale green, and cut into 4” chunks.
4) Place leeks close together cut side down on a pan lined with foil or silicone mat. Drizzle with olive oil and rub the oil onto the leeks to coat both sides. Season with salt and pepper. Cover leeks loosely with aluminum foil. Bake for 20 minutes, and remove foil. Bake for another 15-20 minutes or until soft and golden brown.
5) Meanwhile, cook the potatoes. Peel potatoes and cut into 1” cubes. Place in large pot with 1 tsp of salt and enough water to cover the potatoes by 2”. Cook potatoes until soft and easily broken apart with a fork (about 15-20 minutes). Drain well.
6) Add milk, butter, sour cream, 1 tsp. salt and plenty of ground black pepper to hot potatoes and mash with potato masher until smooth.
7) Place roasted leek and garlic into food processor and pulse 10-15 times until a paste starts to form. Mix the paste into the mashed potatoes. Season with salt and pepper as needed.
Thirty-Eight
Sweet Potato Mash with Chimichurri
Ingredients
2 lbs. sweet potatoes, unpeeled, cut in half lengthwise
1 Tbsp. olive oil
Kosher Salt and Black pepper
1/2 cup roughly chopped parsley
1/2 cup roughly chopped cilantro
2 tsp. dried oregano
1 Fresno pepper, roughly chopped
3 garlic cloves, chopped
1 tsp. salt
1/2 tsp. black pepper
1/4 cup red wine vinegar
1/4 cup water
3/4-1 cup extra virgin olive oil
1) Preheat oven to 450 degrees