Make Me Yours (Bellamy Creek #2) - Melanie Harlow Page 0,122
maid of honor!”
“Really?” Her eyes widened. “But what about Aunt Blair? Won’t she want to be maid of honor?”
“I’ll just have two,” I said. “It’s my wedding, so I make the rules.”
She laughed. “Where’s Daddy?”
“He’s changing his shirt,” I said, glancing over to where he stood tucking it into his pants. “I sort of cried all over the first one.”
They both smiled. “So when will the wedding be?” his mother asked.
“Mom, what did I say about that?” Cole, a white shirt beneath his charcoal jacket now, came to sit beside me. “We’ve only been engaged for five minutes. No pressuring us yet.”
She held up one palm. “Okay, okay. I’m just excited is all.”
“I am too,” I said. “Maybe this spring or summer?”
“I think that would be perfect,” Mrs. Mitchell said, beaming. Mariah looked overjoyed too.
“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
Want a peek into Cole and Cheyenne’s future? Subscribe to my mailing list and you’ll get instant access to an exclusive MAKE ME YOURS bonus scene!
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.