A Sweet Mess - Jayci Lee Page 0,110
bows, looked like an angel in the arms of Auntie Tara, who looked stunning in her crimson, mermaid dress. Happy tears stung Aubrey’s eyes at the breathtaking sight of her favorite girls gliding toward the altar.
Aubrey jumped a little when the bridal processional began. She took her first hesitant steps down the stairway, nerves zapping through her body, but the mesmerized expression on Landon’s face made her unafraid. His mouth remained parted, and his gaze—possessive and fierce—didn’t stray from her for a second. Her heart thundered at how handsome he looked in his black tuxedo.
As she walked down the aisle strewn with white and pale green rose petals, Landon smiled. And Aubrey felt more certain of his love every step she took toward him—the keeper of her heart, the father of her child, and her soon-to-be husband.
When Aubrey met him at the altar, Landon pulled her close and drew back her veil, oblivious to everything but her. In that moment, she was only Aubrey—not a new mom, a daughter, or a baker. Just his Aubrey. She was seen and loved by this incredible man.
“You’re beautiful, Aubrey Choi,” he whispered in her ear, sending chills down her spine.
“I guess that’ll be the last time I hear that from you.” Confusion clouded her groom’s face until she smiled at him with all the love inside her. “Because I’ll be Aubrey Kim in a few minutes.”
“You bet you will.” His lips spread into a blinding smile, his dimple winking at her. The Smile still turned her into pink goo. “You’ll be my Aubrey Kim.”
“As you’ll be mine,” she whispered. “From now till forever.”
BULGOGI RECIPE
Bulgogi (paper-thin rib eye in soy sauce marinade) is probably the best-known Korean dish in the U.S., and a staple in Korean-American households.
It’s also my favorite deadline preparedness recipe because you can marinate and freeze it in perfect portions.
INGREDIENTS
3 tablespoons brown sugar (or granulated sugar)
⅓ cup soy sauce
1 tablespoon plum extract (or cooking wine, like Mirin)
1 tablespoon toasted sesame seed oil
1 tablespoon finely minced garlic
¼ cup grated onion
½ teaspoon toasted sesame seeds
Black pepper to taste
1½ lbs thinly sliced rib eye
DIRECTIONS
1. Mix all ingredients except the rib eye in a non-plastic mixing bowl until the sugar is dissolved.
2. Add the rib eye and mix gently until the marinade is evenly distributed.
3. Let marinate in fridge overnight.
4. Heat pan over medium-high heat and add a drizzle of oil. When the pan is hot but not smoking, add the meat and sauté until it is cooked through.
5. Plate the bulgogi and sprinkle some toasted sesame seeds on top, and serve immediately with rice (or noodles or salad).
**JAYCI’S TIPS**
I always add half a sliced onion to sauté with the bulgogi. If I feel fancy, I add a couple of scallions (sliced to about 3-inch pieces), and sliced button mushrooms, too.
PECAN CRANBERRY SHORTBREAD COOKIES RECIPE
INGREDIENTS
Cookies:
½ cup unsalted butter
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
1¼ cups all-purpose flour
½ cup cranberries, dried and sweetened
½ cup pecans, roasted and salted
White Chocolate Ganache:
1 cup white chocolate
½ cup heavy cream
DIRECTIONS
1. In the bowl of a mixer, combine the butter and powdered sugar and mix until light and fluffy.
2. Add the vanilla and salt and mix to combine.
3. Add in the egg and mix until just combined.
4. Slowly add the flour and mix until just blended in. Do not over mix.
5. Chop the cranberries and pecans and stir into the dough.
6. Bring the dough together on a piece of parchment paper and shape into a log, measuring about 12 inches long and 1½ inches in diameter. While wrapped in the parchment paper, roll to create a smooth log shape.
7. Refrigerate until firm.
8. Preheat the oven to 350°.
9. Line two baking sheets with parchment paper. Remove the dough log from the refrigerator and slice into ½-inch rounds, trying to maintain the shape as best you can. Lay rounds flat on the baking sheets and bake 15–18 minutes until lightly browned around the bottom edges.
While the cookies cool, prepare the ganache:
1. Chop white chocolate and place in a heatproof bowl.
2. Heat heavy cream until scalding and pour over the chocolate. Allow to stand for a few minutes, and then stir until completely smooth.
3. Once the cookies and ganache have cooled, dip cookies in ganache so that one half is covered and one half is bare. Allow ganache to set before serving.
ACKNOWLEDGMENTS
This book saved me. My world was crashing down around me, and I was being erased from my reality. It was this book that built me back up. Every time