The Love From Vengeance

395: RECIPE FOR DISASTER

ARIEL’S POV

“Luke lost his memory,” I brought out to Celine.

“What? How?” She blurted promptly.

“We had an accident, remember? And it turns out that shit went ahead to mess with his brain.”

“Oh my god, that is terrible.”

“I know,” I stated, shaking my head. “Right now, we can’t put him through any stress. That’s why I quickly took him to his room. I knew something terrible was going to happen. You know, he’s going to start feeling some pain, and I don’t want anything like that to start happening.”

“Okay, okay, I get it.” She cut me off.

“Yeah, I know you do,” I muttered in annoyance

“So, what do we do now?”

“We’ll just have to compose ourselves. We can’t afford to let anything bad happen to Luke,” I told her.

Celine nodded, her expression softening with concern. “Right. We need to be there for him, no matter

what.”

“And we need to figure out how to handle this situation delicately. We have to be really careful.”

Celine nodded, her brow furrowed with worry. “I just really need to ask: how do we help Luke remember without causing him more pain?”

“That’s the crucial question,” I whispered, my mind buzzing with potential solutions. “For now, let’s focus on keeping him calm and comfortable. We’ll figure out the rest as we go. But just the happy moments,

please.”

my

JCelin

her gaze with a somber expression. “We’ll have to tell Luke

just got out of the hospital, and

hours.”

the weight of the situation. “You’re right. We

And in the meantime, we’ll just have to keep up

reassuring hand on my arm. “We’ll get through this, Ariel.

in my chest. “We will. “We just need to take it one

RECIPE FOR

him

2/3

of it. And you don’t have to worry about anything; nothing terrible will happen to Luke.”

course,” I told her underneath

my shoulder before walking away, and her words were echoing in my mind. I took a deep

on my mind, but I needed to

like a good place to start.

gleaming countertops. Tonight, I decided to prepare a dish fit for royalty: lobster thermidor. It was a decadent choice, but I wanted to indulge

moment.

the chilled display in the corner of the kitchen. I swiftly dispatched them with practiced precision, ensuring their

creamy sauce.

shallots, allowing them to soften and release their fragrant aroma. Next, I sprinkled in a generous amount of flour,

sauce simmered and thickened, I seasoned it with a dash of Dijon mustard, a splash of brandy and a pinch of cayenne pepper for a subtle kick. Then, I folded the tender lobster

stuffing them with the creamy lobster mixture until they were brimming with decadence. I sprinkled a generous amount of grated Gruyère cheese over the top of each shell, then

me. Despite the uncertainty and challenges ahead, for this brief moment, I had created something beautiful and comforting for Luke to enjoy. And perhaps, by preparing a meal, I had found a small semblance of control in

tray of Lobster Thermidor, feeling quite proud of myself for conjuring up such a fancy meal, and then I strutted into Luke’s room with all the grace of a waiter at a Michelin–starred restaurant.

I collided headfirst with Luke, sending the tray flying and the Lobster Thermidor cascading to the floor in a dramatic,

wide with surprise as he tried

in disbelief at the disaster unfolding before