A Sweet Mess

by Jayci Lee

Look serious. Not horny. Serious.

“Buzz Off is a personal favorite—so sharp and bitter—it might bite you on the way down. The Witch’s Brew is a close second. Don’t be fooled by the smooth, rich porter. The brew is hexed to make unfeeling jerks permanently impotent.”

“You were supposed to skewer me with a lightsaber before something like this happened.” “Oh, God. That sentence is a treasure trove of puns.”

“Fine. Just cook for me at home.” She yawned, tucking her chin against his chest. Home. “I’d love to,” he whispered. “I would love nothing more than to cook for you at home.”

Is this what home feels like? His chest tightened with wonder and panic, but he allowed the warmth and tranquility to wash over him. It was a stolen moment of happiness—isolated and timeless—and it imprinted itself permanently on his mind.

“Always wanting more is different from never having enough.”

“If you keep hiding, then you won’t have anything to lose, because you’ll have nothing worth having.

“Life isn’t perfect, but that’s okay. If you falter, I’ll catch you, and you’ll do the same for me.”

BULGOGI RECIPE Bulgogi (paper-thin rib eye in soy sauce marinade) is probably the best-known Korean dish in the U.S., and a staple in Korean-American households. It’s also my favorite deadline preparedness recipe because you can marinate and freeze it in perfect portions. INGREDIENTS 3 tablespoons brown sugar (or granulated sugar) ⅓ cup soy sauce 1 tablespoon plum extract (or cooking wine, like Mirin) 1 tablespoon toasted sesame seed oil 1 tablespoon finely minced garlic ¼ cup grated onion ½ teaspoon toasted sesame seeds Black pepper to taste 1½ lbs thinly sliced rib eye DIRECTIONS 1. Mix all ingredients except the rib eye in a non-plastic mixing bowl until the sugar is dissolved. 2. Add the rib eye and mix gently until the marinade is evenly distributed. 3. Let marinate in fridge overnight. 4. Heat pan over medium-high heat and add a drizzle of oil. When the pan is hot but not smoking, add the meat and sauté until it is cooked through. 5. Plate the bulgogi and sprinkle some toasted sesame seeds on top, and serve immediately with rice (or noodles or salad). **JAYCI’S TIPS** I always add half a sliced onion to sauté with the bulgogi. If I feel fancy, I add a couple of scallions (sliced to about 3-inch pieces), and sliced button mushrooms, too. PECAN CRANBERRY SHORTBREAD COOKIES RECIPE INGREDIENTS Cookies: ½ cup unsalted butter ¾ cup powdered sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 egg 1¼ cups all-purpose flour ½ cup cranberries, dried and sweetened ½ cup pecans, ...