Page 8 of Unraveling Rain
Azalea Creek, here I come.
Chapter 3
Rain
Parking Minx—my van—in front of the Rustic Spoon, I take a deep breath before heading inside. I pause to take in the view, and I can’t help the smile that forms on my face.
The diner is a small, quirky restaurant in the heart of Azalea Creek. It’s been in my family for generations, and now it’s my turn to run it.
A few bistro tables with umbrellas are set up outside. I’m trying outdoor seating this summer, sincethe crowds keep growing as more people flock to Azalea Creek to enjoy hiking and glamping. Being nestled in the heart of the Appalachian Mountains makes it a great spot for tourism.
The windows are decorated with flower pots overflowing with petunias, foxgloves, poppies, snapdragons—even a few strawberry plants.
A smirk tugs at my lips as I spot the sign responsible for most of the traffic we get at the diner:Tarot Reads. Come See Granny MacA Inside.
“Hey, Chef. Good morning,” Blair, my sous-chef, calls as she hops out of her car.
“Morning. Ready to roll?” I ask, heading toward the diner with Blair beside me.
“Yes, Chef.”
When she doesn’t add any of her witty replies, I stop and look her in the eyes.
“It’s just that you’re not usually here this early,” she says, her eyes darting off every which way but at me.
“True. But today I need to come up with a few fresh ideas.”
I resume walking as Blair adjusts her bag on her shoulder, staying quiet.
“Spill,” I say as I unlock the diner.
“I heard that you were going to start teaching cooking lessons at Serene Lookout,” Blair says with a shrug.
I let out a deep breath. This shouldn’t surprise me. Small town, big gossip vine. As much as I love living in AzaleaCreek, sometimes I wish my business were just mine. But I guess you can’t have it all.
“Yeah. I agreed to teach a lesson and see how it goes.”
She gives me a puzzled look but doesn’t press. She simply ties on her apron and heads to the sink to wash her hands.
“I’ve got half an hour before I need to start prepping for today, Chef. Want a hand?” Blair asks, a little hesitantly.
I flash her a big smile. “I thought you’d never offer. I’m so out of my comfort zone it isn’t even funny.”
I tie my apron and cue up my favorite playlist on the diner’s speakers.
“You’re super talented, Chef. You got this.”
I give her a grateful smile and head to the back door to check out today’s produce.
Every day, we get fresh produce delivered from a few local farms. Even though diner food tends to be rich and buttery, I love incorporating garden-inspired touches whenever possible.
I look over the pile of corn, tomatoes, peppers, onions, and, like always, a light bulb turns on in my head.
“Let’s try fresh salsa, three ways,” I say proudly.
Blair gets to chopping without missing a beat.
By the time we’re done cooking, we’ve made fresh salsa, omelets, and tacos.
