Page 127 of A Fool's Game
“It’s goingto be alright, Ma.”
Her face softens and she turns back to the gaping blank spaces where her old sofas once sat. “I know. I just wonder if we’re making the right decision. Packing up and leaving after all these years. I read on the internet there are lots of mosquitos in Florida.”
I huff out a laugh. “There’s lots of mosquitos here.”
She’s still silent, and I relent. “You guys are going to have a great time. You deserve a little rest and sunshine. I’ve told you before you don’t need to stay another day. If you want to head right down after the moving truck, I’d understand.”
Her soft gasp brings a smile to my lips despite the heavy moment. “Taylor, I wouldn’t miss your opening night for anything.”
Ainsley
“Let’s get those samples up in ten, okay? We need all the servers to try the specials before we open,” I remind Taylor for the fifth time, choosing to ignore the side eye he throws me from where he’s working on the line, head down, chopping yet another pan of garnishes.
At our new restaurant.
“I just got the rest of the small arrangements on the tables. Is there anything else that still needs to be done?” Gem asks, coming up behind me and wrapping her arms around my waist.
“As long as the kitchen crew is ready, we’re ready,” I answer loud enough for Taylor to overhear.
He doesn’t disappoint. “Oh, we’re ready, lover boy.” He glances over his shoulder at the rest of his small staff, who are all working just as intently. “Isn’t that right, crew?”
“Yes, Chef!” Seth, who Taylor poached to work the pantry line, is the first to chime in.
“Born ready,” another rockstar cook we found to work hot side calls over her shoulder.
Dom slams his fist down on the brand new stainless-steel prep table. “We’re going to kick some Seattle ass!”
Dom, who has been in this kitchen all week helping the crew prep, could not be talked into sitting in the dining room for opening night. Taylor put him on kitchen support, which, from what I can tell, mostly means washing dishes. Dom’s never been happier, though, and I love seeing the energy he brings to the kitchen.
The last year would have been wild enough, with flying back and forth to the New York apartment, Gemma’s new job as a remote acquisitions agent for Magnus Publishing, my dad and Vicki’s new baby, June, and their small, family-only wedding at the estate. But when a long-standing Irish pub closed its doors and this building came up for sale, we made the whirlwind decision to jump on it.
And Luna & Hearth was born.
It’s a far cry from where I thought I’d be even a year ago, when ‘real life’ was breathing down my neck and I was looking to the future with panic and uncertainty. The future is still far from certain, but in a good way. A crazy, chaotic, exciting way that makes every day feel full and vibrant.
We’re just opening for the public tonight, but over the last nine months, since we got the kitchen up and running, we’ve been cooking a hot meal once a week for We Heart Seattle, a non-profit serving our local unhoused population. We’re already expanding the program to include bag lunches for the volunteer clean-up days they organize around the city. Being connected to the social issues happening in my own communityhas opened my eyes to so many ways I can be of service, right here in my own city.
I did work with my dad to set up a foundation that funds boots-on-the-ground organizations in Asia, as well as Central and South America, with building and maintaining clean water infrastructure. He was thrilled to collaborate on the project, and I finally feel like we’re reaching a place where we understand each other.
Little June, my baby sis, has also helped with mending bridges. Her joyous, terrifying, spectacular entrance to this world blew all of our hearts wide open, and there’s no going back. We’re a family.
For the first time in my life, I don’t cringe at the word, picturing my father and me sitting alone at an enormous dining table. Dinners and events are filled with laughter and great food. My mind is so full of love for these people, I can hardly remember how it used to be.
The bell on the front door jingles, and I turn to see my father and the rest of my motley crew of uncles.
“Are we the first to arrive?” Avery asks, striding across the dining room and pulling me into a big hug.
All the guys flew over for the opening and it’s been fun, albeit a little distracting, to have them around all the time.
“We don’t open for another half hour,” I respond, pulling away to accept hugs from my dad and from Sam, the general manager of The White Sands.
“We’re just in time to help,” Avery offers, spotting Gem rolling napkins and posting up next to her at the bar.
Sam gets pulled into bar prep, leaving me and my dad, standing side by side, watching everything fall into place.
“Proud of you, Son,” my dad tells me for what could be the hundredth time just today.
I grin and lean sideways to knock my shoulder into his. “Couldn’t have done it without you.”
