big know-it-all, and you turn the thermostat up so high it’s like a sauna in here.”
She giggled. “Sorry.”
“Don’t be.” I kissed her head. “Because you’re also my favorite person in the world. You brought light into the egotistical and immature darkness that was my soul.”
“That’s right, I did,” she said, laughing again.
“Plus you’re the best wife ever. And you’re going to be an amazing mom.”
“You think so?”
“I know it.” I paused. “And I’m always right. In addition to being so good-looking and awesome at baseball, that’s your favorite thing about me.”
“It’s really not.”
“What?” I pretended disgust. “Come on. What could you love more than those things?”
“Hmmm. I love how generous you are. How hard you work. How you treat everyone you meet with kindness. I love the way you can make me laugh so easily. I love that you have the same three best friends now that you had when you were twelve—that says you’re loyal and trustworthy. I love the way you smell. I love how protective you are. I love walking into a room with you and seeing everyone stare because you’re so gorgeous, and feeling your hand on my back that tells me you’re mine.”
“Always,” I said, rubbing her spine.
“And,” she added reluctantly, like it pained her to say it, “I suppose I have grown to love the smolder.”
I laughed. “It was only a matter of time, babe.”
She tilted her head back and looked up at me with those blue eyes that melted all my defenses. “For once, I don’t even want to argue with you.”
“Good.” I kissed her softly and held her close, marveling that there were three heartbeats in my arms. My own heart thrummed hard inside my chest.
With love, with gratitude, with protectiveness . . . with the certainty of knowing that we’d taken a crazy leap of faith and landed exactly where we were supposed to be.
For real, and for always.
THE END
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Twenty-Two
Pappardelle and sausage with kale and spicy tomato sauce
Ingredients
2 Tbsp. extra virgin olive oil
5 cloves garlic, minced
1 small yellow onion, chopped
1 lb. ground hot Italian sausage
1 bunch or 6 oz chopped kale
28 oz can whole plum tomatoes
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh basil
1/2 cup Parmesan
1/4 cup heavy cream
Salt and pepper
1 lb Pappardelle
1) Heat oil in large, deep saucepan. Add onion, garlic and Italian sausage. Cook for 5-8 minutes on medium-high until sausage is cooked through and onions are softened and just starting to turn golden.
2) Add chopped kale and cook down, around 3-4 minutes. Add can of tomatoes and break the tomatoes down with a wooden spoon. Add basil, red pepper and salt and pepper to taste. Simmer for an additional 3 minutes.
3) Add 1/4 cup Parmesan and heavy cream, stir to thoroughly combine. Turn heat to low while you cook the pasta.
4) Bring 6 quarts of salted water to boil. Add pappardelle and cook for 5-7 minutes or until al dente. Drain and add to sauce, along with remaining 1/4 cup Parmesan. Stir to combine and serve immediately.
Twenty-Three
Meatball Subs
Ingredients
Meatballs:
1 lb ground beef
3 cloves garlic, minced
1 egg
1/8 cup plain breadcrumbs
1/4 cup grated Parmesan
1/8 cup chopped fresh parsley
1 tsp. salt
1 tsp. freshly cracked black pepper
Sauce:
1 lb. 12 oz can plum tomatoes
2 Tbsp. extra virgin olive oil
3 garlic cloves, chopped
1/2 tsp. kosher salt
4 large basil leaves, torn in half
6 slices Provolone
3 sub rolls
1/4 cup chopped fresh parsley
Parmesan for sprinkling
1) Preheat oven 400 degrees.
2) In large, deep saucepan, sauté garlic in olive oil on medium-high until golden. Add can of plum tomatoes and break up with a wooden spoon. Add basil leaves. Season with salt and pepper. Simmer for 8-10 minutes on medium low. Keep on low heat while you prepare the meatballs.
3) Meanwhile, mix all meatball ingredients together in large bowl and form into 6 balls about the size of a lime. Place meatballs on a tinfoil or parchment-lined sheet pan. Drizzle with olive oil and bake at 400 degrees for 15 minutes.
4) Remove meatballs from oven and nestle them into the saucepan with the tomato sauce. Simmer on medium-low for 10 minutes, then flip the meatballs over and simmer for another 10 minutes.
5) Prepare the subs:
If the bread isn’t pre-sliced, slice the bread making sure not to cut all the way through. Open up the roll, and place a slice of provolone on each side of the bread. Place the rolls, cheese side up,