understood. I’d found a better place to spend my winter break.
When I arrived at the cottage, I explained who I was, and the woman who owned it smiled and let me in. I liked her immediately. She was a joyful woman who seemed to have no cares in the world. “Make yourself at home. I’m so glad you’re here,” she said cheerfully. “There is a refreshment for you in the refrigerator. My specialty.” She smiled and winked before leaving me alone.
I peered into the fridge. Before helping myself to a mai tai, I unpacked. While putting some things away in a dresser, I noticed that two of the four drawers were empty. I hung a dress in the closet; the clothes were all pushed to one side, and empty hangers occupied the other. The left side of the bathroom vanity was empty. I stowed my makeup and hair products there. I opened the sliding glass door and took a deep breath, closing my eyes. It’s always kind of hard settling in, figuring out what to do first: put this and that away, just sit down and pour a drink, or call my mother or Ade. I was overwhelmed-but in a good way. And for the first time in a very long time, I suddenly felt all of the muscles in my neck and shoulders relax. Paradise.
I walked back inside, knowing that it wouldn’t be long. I went to the fridge, took out the pitcher of mai tais, and poured two.
Then I got naked. Almost.
Josh opened the door to the guesthouse and, with his back to me, tossed his keys on the table and threw a wet towel into the laundry basket. He had on swim trunks, and his hair was still wet.
“How’s the water?” I asked.
Josh whipped around. He stared at me for a moment, his jaw dropped, and then he grinned. “The water is perfect.” Still smiling, he put his hands on his hips. “Are you really here, or am I having another one of my fantasies? God, you are beautiful.”
I handed him a mai tai. “Come find out. Dream or reality?” We clinked our glasses together. I laughed and beckoned him to the bed. “I was under the
“If I’d known you were coming, I’d have been waiting for you with an armful of leis. But considering that’s all you’re wearing, I think you chose well. The colors look good on you.” He winked and moved closer, crawling across the bed until his chest was against mine and his hands cradled my head.
“I still don’t believe you showed up here,” Josh said. “When I said I’d move back to Boston to be together, you said no. Then I must have asked you thirty times to visit me on your break, and you said no every time.”
I brushed my hand against his cheek and kissed him softly. “I know that you don’t want to be in Boston. At least for now. And you know,” I said casually, “I couldn’t think of anything better to do over break.”
“Very funny. I’ll try to keep you entertained.” Josh kissed me. “I can’t wait to show you around. You’re going to love it here.”
“I think I just might.” I smiled at him. God, he was so much less stressed than I’d ever seen him. It felt wonderful to see how happy he was.
“Are Owen and Adrianna staying at your place?” Josh nuzzled my neck.
“Hmmm,” I said as a yes.
“I’m glad they’re watching the cats for you.”
“Uh-huh.” I was getting distracted.
I looked up at my gorgeous chef, the man I loved and who loved me back, and thought about everything that we’d been through in the past year. A Hawaiian escape with Josh had been a pretty good idea. Six weeks of bliss lay ahead of me. Maybe I could find a part-time job while I was here so I could continue paying off those damn bills.
I had one semester of school left and then graduation. Who knows? While I was here, maybe I’d talk to someone at the community center Josh had told me about. But I didn’t need to worry about planning too far ahead. I’d know what to do when the time came.
For now, the only thing I had to think about was what I was going to have Josh make me for dinner…
RECIPES
Grilled Ohio Lamb Steak with Cannellini Beans, Anchovy, and Parsley
Serves 7-10
Lamb Steaks:
Have your local butcher or chef fabricate the leg of lamb into three sections: shoulder, shank, and steak (steak being the meat in between the shank and shoulder). Reserve the shank and shoulder for another preparation. The steaks should be cut across the leg, bone-in, and 1” to 2” thickness. This will yield 7 to 10 steaks.
Marinate the lamb steaks in the olive oil, garlic, and rosemary.
Season lamb steaks with salt and pepper and grill to desired doneness. Allow to rest for five minutes.
Cannellini Beans:
Soak cannellini beans in 4 quarts of water for at least 24 hours. Strain and rinse beans.
In a large, heavy-bottomed stock pot, add beans and cover with water. On high heat, allow beans to come to a boil, then reduce heat to a low simmer. Let the beans cook until wholly cooked through without splitting. The tenderness of the bean is entirely up to you. Carefully remove the beans from the cooking liquid and place them in a sealable container with the olive oil, bay leaf, and a little salt. This will preserve the beans in the oil and allow them to absorb some of the oil. They will keep refrigerated for two weeks.
Salsa Verde:
Combine all ingredients except for the salt and pepper and mix well. Mix the strained, cooked cannellini beans with an equal amount of salsa verde and allow to reach room temperature. Taste for seasoning and add salt and pepper as needed.
To plate:
