Page 51 of Hunters and Hydrangeas

Noah bids the night guard a good evening as we pass through the metal detectors. When we’re outside, he turns to me. “You can’t go with us, Piper. It’ll be too dangerous.”

I look back at the building. “But, Noah…”

“I’m sure they have a break room. Find a couch and watch a K-drama. It’ll be all right.”

“You can’t be serious.”

He looks just as frustrated as I feel, but he’s not budging. “I don’t know what else to do.”

I don’t either.

Noah offers me an apologetic smile. “How about we find some cheese?”

This isn’t his fault, and I know that. So, even though I’m frustrated, I’m going to try not to take it out on him. Even if it’sreallytempting.

I take a deep breath and nod. “Let’s go eat.”

12

I quickly learn that cheese,though amazing, often requires a carbohydrate carrier. I scan the dinner menu, growing melancholy even though this is the most gorgeous restaurant I’ve ever been to.

We’re on a deck overlooking the ocean, underneath strands of warm outdoor lights. Music that makes me think of tropical vacations plays softly through the speakers, mingling with the sound of the waves. We could be on our honeymoon.

I wish we were.

“What would you like?” Noah asks, oblivious to my quickly souring mood.

“The shrimp parmesan pasta,” I answer petulantly.

“You’re not looking at their keto menu.”

“Their keto menu sucks.” Then I smile to soften my words.

Noah takes my salty mood in stride. “How about this—you get one of the fresh fish options, I’ll order the steak and shrimp, and then we’ll share.”

“You’re going to eat fish for me?”

“When in Florida.”

“I’m sorry I’m being crabby,” I say softly, folding my cotton napkin in my lap.

“You’re still adjusting to vampire life, and your stalker just broke out of prison.” He raises a brow. “I get it.”

“I don’t want to ruin this, though.” I look around. “It’s beautiful. Thank you for bringing me here.”

Noah reaches across the table to take my hand. “You’re welcome.”

The waiter must be watching us like a diligent hawk because the second we close our menus, he arrives. “Have you decided what you’d like to eat?”

We order, and then Noah asks, “Is your clam chowder dairy-based?”

“It is, and our clams are farmed locally in Cedar Key.”

“How is that thickened? With a roux or cream?”

“It’s a fish stock base, and we thicken it with cream.”

“No pureed potatoes in it?”

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