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ID: 407213
Title: Chef Sugarlips
Author: Tawna Fenske
Narrator: Nelson Hobbs, Teri Schnaubelt
Format: Unabridged
Length: 05:40:42
Language: English
Release date: 02-25-20
Publisher: Tantor Media
Genres: Romance, Rom-Com, Contemporary
Summary:
Sean Bracelyn can whip up a saffron-laced lobster risotto in his sleep, but relationships? That’s one recipe he hasn’t nailed. Not that he has time, between launching a new restaurant and building a luxury resort with his awkwardly-blended family. But when his dream girl nearly knocks him unconscious with a dead turkey, it’s all Sean can do to keep his eyes on the gazpacho and off Amber King’s perfect curves.
Amber’s done with guys propping her on a pedestal. Transforming her family’s reindeer ranch into a country chic wedding venue is consuming enough, and the last thing she needs is an extra serving of love drama. So what is it about the stupid-sexy chef that gets her desires bubbling like a pot of hot spaghetti?
Keeping their distance is tough enough before Sean and Amber get tossed together by wacky weddings, lingerie mishaps, and a surly three-legged cat. When Sean’s mom shows up to dish out huge helpings of family drama, a big secret threatens to spread faster than a kitchen fire.
Can Sean and Amber find the right blend of sugar and spice, or will love fall flat as a burnt souffle?
Contains mature themes.
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I’d used to describe the work gloves I bought last week. I think it’s totally charming. The groom squeezes her hand, and I can tell he really means it. My family would say it’s exotic. Exotic? Julia frowns a little. That’s because they’re from Manhattan. It’s not exotic when you spent childhood summers mucking stalls. Now, honey, the mother, the bride, puts an arm around her daughter’s shoulders and smiles at me. It’s a hat tip to your heritage. A way to blend our lives together. The groom smiles, then lowers his voice just a touch. And we are sort of in a hurry. The look they exchange confirms what I guessed the second these two first called about pulling off a wedding in 5 weeks. My own fertive glance at his Alan Edmund shoes and Ralph Lauren slacks fills out the rest of the picture. East Coast boy from old money knocks up college sweetheart whose middle class upbringing comes from cattle ranching instead of blue chip stocks. Opposites attract, etc., etc. And graduations close enough that no one will question a hasty spring wedding. How about I email you some figures and a link to another Pinterest board with a few ideas I think you might like? I tell them. That’ll give you some time to talk things over. The mother of the bride hoists her leather bag a touch higher on her shoulder. That would be lovely, dear. Can I also get you to send us some more suggestions for catering? None of the ones you mentioned were quite what we’re looking for. We’re foodies, the bride says, smiling as she shoots an adoring look at the groom. Our first date was at Leernad in New York City. Not a problem, I tell them, which isn’t totally true. Catering options are limited in central Oregon, especially this time of year. I’ll make some calls and see what I can find. Wonderful, chirps the mother of the bride. We’ll be in touch. The three of them shuffle toward the door and the groom holds it open for his betrothed. As the barn door closes, the bride’s voice carries back to me in a hushed half whisper. It’s too bad that Ponderosa luxury resort place isn’t open yet. That would be perfect. Damn. Well, we knew there’d be some overlap between the rustic countrystyle weddings we’re offering and the plans for hoidy rich person weddings at the ranch turned luxury resort down the road. It’s to be expected. We even met with their marketing VP to make sure no one’s stepping on anyone else’s toes, but still. I turn and trudge out the door and into the paddic where my sister is busy shaving mud balls off the hind quartarters of a large reindeer steer. This week on Lifestyles of the Rich and Famous, I announce the glamorous world of reindeer ranching. Jade rolls her eyes and snips another mudball. You want to give me a hand here? I grin and step close enough to plant a kiss behind the reindeer’s left antler. Hey, Harold,” I say as Jade maneuvers an especially large glob of muddy fur. “Are you glad you don’t have to wear the Donner harness and jingle bells anymore?” “So happy that he gave himself a mud bath,” Jade mutters. “How’d it go with a wedding couple?” “Tammy was very helpful.” “Craps, sorry. I thought I had her penned in.” “It’s fine. She was mostly charming,” I say. Pretty sure the couple’s going to sign on for that date in 5 weeks. Shotgun wedding. That’s my guess. God bless failed birth control. My sister says it’ll keep these guys in beat pellets and hay when they’re not earning their keep on the Christmas circuit. Jade snips another mudball as Harold tosses his massive antlers in dismay. I’m impressed we’re already booking this many weddings. I am kind of impressive, aren’t I? My cheeky quip earns me a snort from my sister and a grunt from Harold. I give him a scratch behind one enormous antler. I think the catering thing is going to be an issue. How so? No one’s doing the farmtot thing everyone wants. Not this time of year anyway. Options are limited for gourmet snobs. It’s winter in a high desert mountain town. She points out the only thing growing right now is juniper. Juniper is good for Jin. What else would anyone need for a wedding? Jade snips another mudball and looks thoughtful. You know, Brandon’s cousin is a Michelin starred chef. The one doing the restaurant stuff at Ponderosa Luxury Ranch Resort. I give the words the proper socialite sneer. Even though we’ve