Just then the rhythmic engine growl of the Harley, snapped me out of my pity party. So loud I swear my front door rattled. I had to make sure it was locked. And then my cell chimed, and I recognized Tristan’s number. Tommy, his bike, my door, and everything else didn’t matter. The joy, the fear.
“Tristan...” I couldn’t breathe, couldn’t think. After the hours wasted rehearsing my apologetic speech, my mind was blank; my body shook.
“Fiat, are you okay?”
“Tristan, you’re already in France?”
I heard his soft laugh. “Oh, that. No, that jet just landed in Vegas.”
“You’re in Vegas?” Five hours’ drive. Hope slowly sneaked back into my heart.
“No, that would be Alexander. I lent him my clothes.” None of this made sense. I heard knocking on my door. Not now Tommy, please, not now. The knocking grew louder.
“Is someone at your door?” Tristan asked.
“Huh, I guess. Yes. I don’t care about the door; I want to talk to you.”
“Good, because I want to talk to you, and I would rather be doing it while looking into your eyes.”
“I would like that. I would like that very much.” For a nanosecond the picture of my red-rimmed, puffy eyes flashed in my mind. I didn’t care. “I’m confused. Are you in town?”
“Yes. I traded my clothes for transportation.” He chuckled.
“You’re naked?”
His laugh filled my ears and my heart. “Girl, what am I going to do with you? Why don’t you open the door and see for yourself?”
Did he say open your door?
I took two steps toward my entryway. Fingers tapped softly against the locked door.
“The motorcycle. That was you?” I whispered, cheek against the casement.
“Hmm, traded, remember? It’s by your front door. With Brenda’s blessing.”
I reached for the doorknob, my heart pounding in my throat, my mind trying to argue with my heart.
Then I saw Tristan.
He stepped in and put his back against the door to close it. He took the phone from my hand and tossed it to the chair. His hands cupped my face, and he kissed me.
“Fiat,” —his lips on mine.
I slid my hand under his arm and locked the door.
Monica’s French Toast
6 slices of raisin or cinnamon bread
2 whole eggs
1teaspoon salt
1/4 cup milk or heavy cream
2 teaspoons vanilla
1/3 cup butter
Instructions
1. Break eggs in a shallow dish, beat well, add salt and milk or cream. Add the vanilla and beat thoroughly.
2. Dip bread slices, one at the time into the egg mixture. Coat both sides, then turn once more and dip to make sure the bread is completely covered in the egg mixture.
3. Melt the half the butter in a large saute pan over medium heat but do not brown.
4. Add half the bread slices and heat until browned. Turn and heat until the underside is brown. Do not allow to burn or scorch.
5. Remove to a serving plate and cover.
6. Wipe the pan with a paper towel and add the remaining butter. Melt and repeat with the remaining bread slices.
7. Arrange the browned toast slices on serving plates. Add a large spoonful of warm apple topping and whipped cream if you like.
Apple Pie Topping
21-ounce can of your favorite prepared apple pie filling
2 teaspoons cinnamon
1. Pour contents of can into a stainless steel strainer. Let extra liquid drain while you prepare the toast.
2. Melt one tablespoon butter in a medium size sauté pan and pour the apple pie filling in the skillet and add the cinnamon. Blend well.
3. Stir gently but continuously over medium heat until the mixture is warmed through.
This may be prepared ahead and kept covered in the refrigerator, then reheated in the microwave or in a saucepan on the stove before serving.
Remaining topping can be stored covered in the refrigerator for several days. Use on ice cream, stewed fruit or plain as a delicious snack.
Serves 6
Brenda’s French Toast with Baked Apple Topping
Ingredients for the French Toast
5 eggs
1/1/2 cup half & half
3 tablespoon maple syrup
1 teaspoon pure vanilla extract
A pinch of salt
8 slices raisin or cinnamon bread, or enough to cover completely the bottom of a 9x13” baking dish (the size of bread slices can vary)
Directions
1.Preheat oven to 350 degrees F.
2. Butter bottom and sides of 9”x13” baking dish and set aside.
3. In a large bowl, beat together the eggs, half & half, maple syrup, vanilla, and salt until frothy.
4. Dip enough slices of bread to cover bottom of the baking dish in the egg mixture. Turn the slices and coat completely. Then turn once again to cover the bread in the egg mixture completely so you don’t just have patches of plain toast.
5. Arrange the slices on the bottom of the baking dish, covering the bottom completely, allowing them to overlap if necessary.
6. Pour the remaining egg mixture over the bread. Set aside
Baked Apples Topping
Ingredients
4 tablespoons unsalted butter
4 medium gala apples, peeled and cored and sliced
1/3 cup brown sugar
6 tablespoons maple syrup
1 teaspoon cinnamon
Directions
1. In a medium-size sauté pan, melt butter over medium heat. Do not allow it to brown or scorch.
2. Add apples and stir quickly to separate them, then add brown sugar, maple syrup, and cinnamon. Cook over medium heat, stirring often until the apples soften. Don’t overcook or allow them to brown. This can take up to ten minutes so keep your eye on the heat and adjust if the apples are scorching rather than softening.
3. When the apples are softened, spoon all of the hot apple mixture over the bread and egg mixture.
4. Cover the baking dish with aluminum foil and bake in the pre-heated oven for 25 minutes.
5. Remove foil and bake for additional 20 minutes. The apples should look puffed and golden. Serve warm with maple syrup or honey.
Serves 8
A note from the author:
Hello dear friends and readers, old and new,
It has been a long time since my last book release. A time of gloom and stress for many
