Page 16 of Burn for You (Slow Burn 1)
I looked my mother straight in the eye and said firmly, “Mama. You better spit out the truth right now or I’m gonna cream your corn, as Daddy used to say. What did Doc Halloran really tell you about that cough?”
Something crossed her face. It was an expression I’d never seen my vibrant, carefree, and confident mother wear—an awful mix of resignation, sadness, and, worst of all, fear.
When she said quietly, “Owen, would you please give us a moment?” all the tiny hairs on the back of my neck stood on end.
The Colonel gently kissed my mother’s head. “Of course, Davina.” He squeezed her shoulders, shot me a worried look, and left, quiet as a kitchen mouse.
Then my mother gathered my hands in hers and started to talk, but I only heard a single word. A word that made my heart stop beating and my soul bleed.
Cancer.
CREOLE SHRIMP AND GRITS
Makes 4 servings
4 cups water
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound raw shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
1 cup scallions, sliced
1 clove garlic, minced
kosher salt
freshly ground pepper
Preparation
In stockpot, bring water to a boil. Reduce heat to simmer, add grits, salt, and pepper, and cook until water is absorbed, about 20 minutes.
Remove from heat and stir in butter and cheese.
Fry the bacon in a large skillet until browned. Remove to paper towels, drain well, and chop.
Rinse shrimp and pat dry. Add into bacon grease and cook until shrimp turn pink. Do not overcook.
Add lemon juice, chopped bacon, parsley, scallions, and garlic, and sauté for 3 minutes.
Spoon cooked grits into serving bowls. Add shrimp mixture on top. Serve immediately.
FIVE
JACKSON
The feel of her warm, full lips around the head of my cock made me moan.
