Keeping Her Safe Read online

As we walk down the flower strewn path to my soon-to-be husband, I smile at all the new family on either side. They fill both sides, as my own family is rather reduced in size. But this Italian family have already taken me in as their own and I feel totally cosseted in their midst. And even if I didn’t, Quartz takes the best care of me and he’s really all I need in this world.

  “I have a surprise for you and I want to tell you now, while we’re here alone.” My father had said right before we stepped out into the lush grounds of the cooking school’s castle where we’ve installed ourselves ever since my course completed.

  “Let me guess.” I laughed. “You’re going to make a decent woman out of Signora Liplicker.”

  By the time we came back from Nonna’s funeral, Daddy and the Signora were well into their torrid romance. They have a lot in common seeing as Mr Liplicker had run off with the help much as my mother had. I’m glad they found each other and are happy. Surprisingly she’s made Daddy into a softer version of himself and less of a captor over me. He’s even accepted Quartz as a son-in-law. While I’m sure this is La Liplicker’s influence, as she wants to get rid of me and have Daddy to herself, in the end everyone’s happy.

  “I am - eventually.” Daddy said. “But this is your day and I have a gift. I know you and Quartz love cooking together and you want to stay here in Italy for now at least. So I bought a small property.”

  “You bought us a house?” I squealed in delight.

  “Not just a house, theres a large kitchen, terrace and bar that you can use to open a small restaurant. If you want to that is. The view of the Tuscan hills is spectacular.”

  I jumped up and down with excitement until my updo started to tumble down. I thanked Daddy over and over but then I imagined telling Quartz and could imagine his reaction.

  “This restaurant - you didn’t buy it as a front for your business dealings?” I asked him outright. “Because Quartz and I are very clear that we want to live outside any criminal activity.”

  “No Baby Girl, I promise. I’m out of that business too. Chrissie wants me to stay here and relax a little, help her with building the castle into more of a luxury hotel with cooking experiences for high class guests.”

  It couldn’t have been a more perfect conclusion and I’m both smiling until my cheeks ache, and shedding a tear as I finish the final steps on my walk toward Quartz.

  “Hello Beautiful Baby.” He says as he takes my hand from Daddy’s grip. “I love you.” He mouths as the priest starts with the wedding service.

  “I love you too.” I say, louder than I meant to. The entire group of family and guests let out a little ‘ahh’ sound behind us and the priest interrupts his flow to give us a smile. Quartz grins even wider and grips both my hands in his huge ones, a little sweaty today but I’ll forgive him that.

  Nonna’s Spaghetti Carbonara Recipe

  3 cloves garlic

  1 Tbsp extra virgin olive oil

  200 g dried spaghetti

  3 1/2 oz slab guanciale or if unable to find use pancetta. Slab is better, cut into 1 inch cubes, but sliced will work in a pinch.

  3 large egg yolks

  1 oz Parmesan cheese, grated, plus extra for serving

  1 oz Pecorino Romano cheese, grated

  Boil a large pan of water with 1 tbsp salt.

  Put the egg yolks in a bowl. Finely grate in the Parmesan, Pecorino, then add a pinch of salt and generous ground black pepper. Mix well with a fork and save

  Cut any hard skin off the pancetta and set aside, then chop the meat.

  Cook the spaghetti until al dente. (Nonna throws a strand at the wall but you don’t have to unless you like a food fight)

  Meanwhile, rub the pancetta skin across the base of a frying pan (this will add fantastic flavor, or use 1 tablespoon of oil instead), then place over a medium-high heat.

  Peel and crush the garlic, add to the pan and fry lightly for 1 minute. Add pancetta and cook for 4 minutes, until it starts to crisp.

  Drain the spaghetti but reserve some of the cooking water. Add pasta to pan, take off heat and toss around so it gets coated with the flavoring.

  Add ground pepper, then pour in the egg mixture. Here’s where Cydnee struggled at first - don’t let your egg scramble. It only needs enough heat to cook it gently. Then Nonna’s secret is adding a little of the cooking water and tossing again.

  Serve with tons of grated Parmesan and ground black pepper. Don’t forget the vino.

  About the Author

  Quinn Peachwood is the author of the Flash Fantasies series of short novellas, perfect for a quick bite of steamy goodness.

  She loves a good road trip, sampling local food and cocktails, shopping for vintage and best of all, meeting readers.

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