Page 14 of Coming Home

Rylie came and sat on the stool beside her. “You okay?”

“I’m fine,” she said quickly.

“Do you still have a thing for Jackson?” her cousin asked quietly.

She stiffened. “What?”

“You never said anything to me, but I knew you liked him. I mean, who didn’t have the hots for Jackson Martin back in the day?” Rylie glanced over her shoulder. “He’s still the fittest guy in the room.”

“Don’t say anything,” she begged.

Rylie took her hand. “Of course not.”

Tenley stopped near them. “Ready for some wine? Oh, it’s already opened.”

“I thought I’d let it breathe a little,” Ainsley said, pulling herself together.

“Good idea.” Tenley began pouring glasses for the women.

“Can I get one of those?” Jackson asked, sliding into the open stool on Ainsley’s free side. “I’ve found that as I’ve grown older, I’m more fond of wine than beer.”

“I’m working on Carter,” Tenley said. “He is beginning to use more wines in his cooking.”

“So, he’s the cook in the family?” Jackson asked.

Everyone laughed heartily, causing Jackson to say, “I guess there’s a story in this.”

“Everyone grab their drinks and take them to the dining room,” Carter said. “I’ll tell you what’s up with me after I bring in our feast. Babe, would you get the salad from the fridge?”

Ainsley moved into the large dining room, one of the reasons the Clarks had fallen in love with this house. Tenley brought in the salad, followed by Carter bearing a large glass dish, oven mitts over his hands.

“Let me get everything on the table, and then I’ll tell you what I’m serving tonight.”

“Whatever it is, it smells terrific,” Dylan piped up.

After they were all seated and began serving themselves, Carter detailed the meal as he placed small crocks of bubbling goodness beside everyone.

“You’ve got fresh, butterflied lobster tails in the center dish. The small dish of butter next to your plates is infused with lemon and chives. Use the brush to coat your lobster with it.”

He finished distributing the crocks. “This contains my new take on mac and cheese. The pasta is mixed with crabmeat and Brie. And don’t forget to pass around the Brussels sprouts. They’ve got bits of bacon in them to add a little extra flavor.”

“I feel as if I’m dining at a Michelin star restaurant,” Jackson said. “What’s the story, Carter? The last I remember, you were a lean athlete who had a great swing in the batter’s box.”

“I became a fireman and learned how to cook the basics at the firehouse,” their host explained. His features softened, and he smiled at his wife. “Then I met Tenley.”

As they ate, Carter and Tenley recounted to Jackson how he had begun filming videos on how to cook everything from entrees to special-occasion dishes.

“Carter landed a cookbook contract with Sutton Press,” Tenley said proudly, beaming at her new husband.

“I’d love to watch one of your videos,” Jackson said. “I can barely boil water, but I’d love to learn how to cook a few things.” He paused. “Not at tonight’s level, though. This meal is outstanding and far beyond my skills set.”

“You’d be surprised,” Tenley said. “I couldn’t cook much until I met Carter. He makes cooking easy for newbies.”

They talked more about Carter’s vlogging before talk turned back to Jackson’s return to the Cove.

“What prompted you to leave California?” Gage asked.

Jackson discussed his recent murder case and how criminal law could be wearing on either side of the table.

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