Page 47 of Possession Under the Southern Stars

“Like a very tired, exhausted log. I have no idea why.” I give an impish smile back.

He runs his tongue over his teeth. Then he says, “Breakfast?”

“Mm. I’m starving.”

“Come on, then.”

We begin walking toward the restaurant. We walk quietly, not speaking, because I don’t think either of us knows what to say. I’m convinced he’s about to apologize, and that’s the last thing I want. I don’t want to know how much he’s been lying there in the darkness cursing himself for what happened. I don’t need to understand his regret and how disappointed he is in himself. I’m sure he’ll be a gentleman and take all the blame, and it’ll leave me feeling as if I’ve been seduced and then abandoned, and that’s not how it was. I saw an opportunity and I took it, and I only have myself to blame for any negative emotions or results that may arise from it.

He takes a breath as if he’s about to say something, and I decide the best thing I can do is dodge the bullet.

“I’m excited about the ball,” I say. “I can’t wait to wear my new dress. I’ve never been to anything like this before. I’m disappointed to have missed the museum opening last year. Was that black tie? I can’t remember.”

“No,” he says, “but the guys on the staff all wore suits, apart from Joel. You know what a struggle it is to get him even to brush his hair.”

I giggle. “Actually, he wore black tie to the ANZAS Awards Dinner on Sunday. I think Zoe actually fainted when she saw him.”

He grins. “You’ve heard from her?”

“Just a few texts. Sounds like they’re having a good time.” I lift my eyebrows.

We reach the restaurant, and he gestures for me to precede him as he says, “Good time? Are you implying…”

“Oh, they’re totally at it.”

That makes him laugh out loud, which he tries to cover as the waitress comes up. She takes our room number and shows us to a table, gives us a menu, then quickly runs through how the Gourmet Breakfast Buffet works.

We both ask for a latte, and she goes off to tell the barista.

Fraser chuckles. “You really think Joel and Zoe are getting it on?”

“Oh yeah. Or at least, I’m sure they will by the end of the week. They’ve been heading toward it for a while, I think.”

“Yeah, they’re always flirting. And now she’s not with Charles, I guess he’s going to make his move.” He looks down and adjusts his cutlery.

“Easier when you don’t work together,” I say softly.

“Yeah…”

“Fraser…” I sigh. “Don’t regret it. Please. I meant what I said. I won’t make trouble for you at work. You don’t have to worry.”

He looks up then. “I don’t regret it,” he says. “And I didn’t lie awake for half the night because I was worried about work.”

I frown. “Then what…?”

He holds my gaze for about ten seconds. Then eventually he clears his throat. “Maybe we should get some breakfast.” He gets to his feet and walks over to the tables.

I rise and follow him, puzzled as to what he was going to say. For the moment, though, it’ll have to wait as I peruse the options. You can order special hot dishes including Eggs Benedict; breakfast hash with crispy potatoes, pulled pork, and vegetables; Shakshuka, which turns out to be poached eggsin a spiced tomato and pepper sauce; Portobello mushrooms stuffed with spinach, tomatoes, and melted cheese; or ‘breakfast strata’—which is a baked egg casserole layered with bread, cheese, spinach, and mushrooms.

You can create your own cooked breakfast with piles of crispy bacon; pork, chicken, or vegetarian sausages; grilled asparagus, sautéed mushrooms and potatoes, and roasted cherry tomatoes; a vat of baked beans; and a chef waiting to cook your eggs any way you like—scrambled, poached, or fried.

There are also buttermilk pancakes, Belgian waffles, and crepes with assorted toppings like fresh berries, whipped cream, honey, and maple syrup, or creamy spinach and ricotta.

Next is a table with numerous rolls and breads: white, wholemeal, seeded, rye, sourdough, and brioche, and a toaster, and miniature jars of gourmet jams, honeycomb, and specialty butters. There are several different types of breakfast cereals, half a dozen milk options, a variety of yogurts, and fresh fruit platters with melon, pineapple, kiwifruit, bananas, strawberries, and blueberries.

There’s a baked goods table, with plain, almond, and chocolate-filled croissants,pain au chocolat, and Danish pastries; gourmet muffins including blueberry, lemon poppy seed, and chocolate chip; and bagels served with smoked salmon and cream cheese.

A smoothie station offers customizable options like spinach, banana, mango, and protein powders; freshly squeezed juices including orange, grapefruit, apple, and Spirulina; about a hundred different types of tea; and finally a barista serving any type of coffee.

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