on June 7th 2017
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It's a long way from Seattle to Otter Bite, Alaska. But if one woman can survive the trip--and the locals--she just might find what her heart has been searching for.
Her mango chutney is exquisite; her blueberry sauce is to die for. But right now, Chef de Cuisine Daisy Moon is a woman without a kitchen--and without a fiancé. Unceremoniously dumped from her place of business and her relationship, Daisy sells her belongings, plus a few of her ex's, and packs her bags. Maybe smashing all the china in her former restaurant was a bad move. Stripped of her Golden Spoon for "un-chef-like" conduct, she is now blacklisted all over Seattle. Her sole job offer is from the Wild Man Lodge…in Otter Bite, Alaska.
Too bad Daisy can't even get out of Dodge without incident. By the time she boards a ship for Alaska, she's got a trail of new troubles behind her, and suddenly Otter Bite is sounding pretty good. But the vessel turns into her own personal Titanic when a series of close encounters confirms her terrible taste in men--including one very good looking bad luck charm named Max Kendall. She vows to dedicate the rest of her days to chowders and brulée. Yet even Alaska isn't far enough away to shake the memories of the sexy shipmate who rocked her cabin--and her world. Thank goodness she's done with surprises--but they may not be done with her…
“I had apple strudel. I never have apple strudel. It’s not my usual.”
“You came here to tell me you had apple strudel?”
“The thing is…I liked it. For a change, I mean. Once. Not every day, of course.”
“The truth is…” He stepped toward her. “The truth is…I feel bad about giving you such a hard time at breakfast.”
“Ohhhh. This is an apology.”
“No, absolutely not.” Max retracted the step he’d just taken. “This is absolutely NOT an apology.”
Daisy huffed. Normally, she’d take great satisfaction in Max’s guilt and take equal pleasure in the banter that would surely follow. However, she was a woman on a mission, and she didn’t have the time, not with Otter Bite hanging by a manila envelope. “Fine. Thank you for coming here NOT to apologize and for that apple strudel thing. And–” She momentarily softened. “–the money. But I just don’t have the time for whatever this is.”
Once again he stepped toward her. “You’re making this extremely difficult.”
“This? This what? What am I making–“
“This.” The word melted into her mouth.
The two hundreds floated from her hand to the floor. Then, her arms wrapped Max’s neck, his body pressed hers, and Daisy was lost in a kiss she never expected to own.
Real Men Don’t Eat Mango Chutney!
“Mango chutney! Mango chutney? Real men don’t eat mango chutney!” Max Kendall, owner of Wild Man Lodge in Otter Bite, Alaska, is living in a culinary time warp. He likes his Folger’s black and his steak drowning in A-1. Veggies? Give him a baked potato. But Daisy Moon, his new chef and romantic nemesis, is changing the menu—and Max! Although the hunky pilot still complains about Daisy’s “bistro-dized” food, at night he’s raiding the refrigerator for leftovers.
Wild Man Lodge (Easy-Peasy) Mango Chutney (Vegan & Gluten-free)
2 cups (usually 2 mangos) diced fresh mango OR (easy-peasy) 1 (15 oz) can Del Monte diced mangos (with juice)
¼ cup diced sweet onion or red onion
¼ cup light brown sugar (can also use 1/3 cup honey)
4 green onions sliced
2 TBS minced crystallized ginger
2 TBS white distilled vinegar
A few shakes of chipotle chili powder to taste/preference
Melt brown sugar with vinegar in a skillet at medium low heat (don’t burn). If using canned mangos, add juice only a little at a time as needed. If using fresh mangos, try to squeeze juice from mango around pits. Add ginger, sweet onion and cook uncovered until mixture thickens. Add mangos and green onions and cook 30 seconds. Add chipotle chili powder a shake at a time for your preference of smoky heat. (Daisy uses 2-3 shakes.) This can be served immediately or refrigerated to be served cold. Daisy serves this hot on grilled salmon, but can also be used with other fish. Excellent as a sandwich sauce for chicken breast or turkey burgers. For VEGANS, this is great on grilled portabella mushroom slices, or cold on a veggie burger/sandwich. Cook thick slices of portabella mushrooms in a skillet using sesame oil and teriyaki or soy sauce until mushrooms are tender. Drizzle warm chutney over mushroom slices. YUM!
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