Page 71 of The Sweetness of Life

“Such a generous offer,” I drawl, smiling back.

“How’s your morning?” he asks, abandoning what he’s working on and coming to stand next to me.

A blush creeps into my cheeks as I think about Zach, and Kyle smirks knowingly when he spots it.

“It’s good. Two days left, and I realized I don’t have many pictures of my own, so I’m snapping a few.” I also plan to use some of them with the blog post, but he doesn’t need to know that. It’ll just open the door for questioning about the content of the post, and I need to do this without any outside influence.

“Two days. Yeah, Michelle mentioned that last night. Two weeks sure flew by. She’s going to miss you. She’s really enjoyed not being the only girl around here.”

The thought of leaving sends an unwanted pang through my chest.

“I bet. It’s serious business having to put up with you two all the time,” I tease, and Kyle laughs.

“Is there anything else I can show you? Any questions?” he asks sincerely.

“Nope, I think I’ve seen it all and I’m question free.”

“Well, all right then. I’ll let you get back to it.” Kyle’s Southern charm shines through with every word.

“Thanks.”

He gives me a wink, and I sneak past him to the kitchen. Zach mentioned this was where his mother jarred the honey, and sure enough, when I open the cabinets, there are several jars just sitting there for the taking.

Jackpot.

Each jar has a piece of lavender-colored fabric wrapped over the top and a piece of twine tied in a bow around the lid. I snap a quick picture and grab a jar for myself before I head out the back and across the property toward the bees. It’s time to write the blog post, and that’s the perfect place to do it.

All the posts I write for the blog come from the heart. Whether it’s about something I love or something I hate, they are all still me. This post is no different, except I know by posting it, I will be exposing myself.

In general, the food industry is relatively tight. Anyone who is serious about their career as a chef, who’s trying to make a name for themselves stays up to date and informed about what’s going on around them and who they need to know. I’m certain my blog is followed because of the comments on the reviews, and I know those same people will also read the regional issue of the magazine to see who was mentioned and who wasn’t. Putting two and two together won’t be difficult. The question is: am I ready to step out and be accountable to my peers? The answer is yes. My career is changing; I feel it, and so does Meg. This assignment was just the push I needed to firmly stand behind my name and my work in the culinary world.

Last year when I gave them the recommendations, my name was just printed along with other contributors to the magazine. This year, my name and my face will be attached to the article. I’m proud of that. Between the online stories of my time here and the print magazine, this is an incredible opportunity, and I’m not going to let it pass me by.

I find a spot under Zach’s apple trees, unpack my blanket and laptop, and then get to writing.

Two weeks ago, if you had asked me about wine country in the United States, my mind would have gravitated to the West Coast. Stretching from Napa Valley and Sonoma north to the Willamette Valley in Oregon, I would have named one vineyard after another. But, if asked about the East Coast, I may have said, “Oh yeah, there are supposed to be some amazing wineries on Long Island and in Virginia.” However, Dave Matthews’ wines in Charlottesville is the only specific one to come to mind.

Given the opportunity for a freelance editorial assignment, I found myself staying at a vineyard in northern Georgia, Wolff Winery, and being thrown into the world of vinification and food pairing. Openly, I admit to knowing little about the process of winemaking, but being tucked away at the base of the Blue Ridge Mountains, I fell in love with not only the ambiance and friendly staff of the winery but the award-winning wines, too.

It’s easy to see why there are so many wineries around the world. There’s a certain magic to cultivating, growing, harvesting, fermenting, and bottling wine, and anyone who makes wine will tell you the most important step comes from the heart. It takes passion, patience, and more knowledge than can come from just a harvest or two. Sure, if you water a plant and give it sunlight, it will grow, but growing grapes—the science behind creating the perfect clusters—is truly fascinating.

What I discovered is, in many ways, making wine is like cooking with different spices. Too much of this or too much of that and it can throw the taste off, but where they differ is cooking problems can be easily fixed, usually on the spot. With wine, there’s only one harvest per year, only one chance to get it right.

Wolff Winery, from what I’ve tasted, never gets it wrong. This is why it was the chosen vineyard for this assignment, and I’ve loved creating and pairing some amazing dishes to accompany their wines. From reds to whites and, of course, sparklings, they are delicious, high-quality wines that are comparable to some of the most sought-after flavors around the world. They’re affordable, great for any occasion, and need to be tasted by all.

Be on the lookout in a few weeks—I’ll post the assignment once it releases. You’ll be able to read all about my experiences at the winery, get an inside look at how wonderful the Wolff Winery family and staff are, and see what has made this hidden gem at the base of the Smokies such an incredible find. If, in the meantime, you run across one of the Wolff wines while out dining or in a retail store, make sure you grab it and see for yourself why wine with food is . . . the perfect pairing.

Cinnamon Coffee Cake

I HATED LEAVING her this morning. Never have I wanted so badly to stay with a girl, but knowing I had work to get done this morning and needing to put a bit of space between us, it was best that I left. All morning my mind has been consumed with blonde hair spread across a pillow, soft skin, and a sleepily content smile that damn near cracked my chest in half. This girl is under my skin, and I’m afraid to look and see how deep.

Minutes pass and agonizingly accumulate into hours. The space I thought I needed from her came and went, and the longing I have for her has grown into an excruciating ache under my ribs. I feel like a loaded gun about to go off. I know Kyle is itching to sit and discuss how we’re going to play out her last few days here, but I can’t. Knowing that while I’m up here working, she’s down there and we’re losing time is killing me. I can’t take it anymore. She’ll be gone before we know it and then it’ll be business as usual, but for now, she’s here, and I can’t wait any longer.

“Where are you going?” Kyle calls out from his office, which is next to mine, as I jog past his doorway and down the hall toward the back door.

“To find Shelby,” I throw over my shoulder.

“Wait!” He emerges, and his face drops a little, giving away that he’s worried. He’s also holding one of Shelby’s biscuits, and I’m insanely jealous that he’s eating something of hers. Irrational, I know, but I want her and everything about her all to myself.