to producing that taste in America. It’s been five years in the making, but we’re confident that Breedlove Ranch is about to deliver that product. Not Kobe, of course—that type can only come from the region that bears its name—but the best Wagyu beef ever produced in this country.”
“Is that what’s served here?” Dennis asked.
Adam shook his head. “Not yet. We’ve had customers sample the Wagyu, but here we’ll continue to offer the less expensive prime Black Angus.”
He looked over as Ryan made a face. “Sorry about that.”
“No problem,” Ryan responded.
“Tell that to your face,” Adam drawled. “You just scrunched up your nose like you got a whiff of poo.”
The comment caused Ryan to burst out laughing yet again. From a woman who Adam felt was somewhat guarded, the sound was as carefree as it was unexpected. It was a sound he decided he quite liked. A lot.
“Where is your meat processed?” Dennis asked.
Adam glanced at Ryan before answering. “Until now we’ve sold the bulk of cattle wholesale, keeping back a supply for the hotel, a few restaurants and stores in this area, that are processed by a small, family-owned business in Henderson. But we’re four to eight weeks away from completing our own facility.”
“Having your own processing plant has got to be exciting.”
“It is,” Adam replied. “Four thousand square feet, state of the art.”
Adam saw Ryan reach for her purse. “Excuse me,” she said, standing up.
“Don’t go,” Adam responded. “We can talk shop another time.”
“No, really. It’s okay. I want to wash my hands.”
Adam watched her walk away. He was struck by her beauty to be sure—curvy figure, curly hair, skin the color of hot cocoa and he imagined just as sweet. But there was something else about her, an aura of calm assuredness, a peacefulness that somehow calmed him, too. These days, as he balanced his responsibilities at CANN International with the expanded growth and heightening profile of Breedlove Ranch and the beef it produced, moments of true tranquility were in short supply.
“I see you,” Dennis said with a smile in his voice. “Checking out my sister.”
Until then Adam didn’t realize he’d been staring. “I never knew you had a sister. I remember your brother Charles, but not her.”
“Everyone thought Charles and I were brothers. He’s my cousin.”
“You’re right, I didn’t know that. We became close rather quickly in high school but you were a senior when we met. It was only that one year.”
“Makes sense about Ryan,” Dennis replied. “That you never met her. She was several years behind us in school and I don’t think you ever came to my home.”
“That’s because you guys were always wanting to come over to mine!”
“Heck, yeah. Who wouldn’t? Swimming pools. Horses. A full basketball court. Dinners made to order from a personal chef. Going to your house was like going to Hollywood! I couldn’t believe people really lived like that. You’re one lucky dude.”
“I’ll admit to luck in being born a Breedlove. After that, everything was hard work.”
“I know all about hard work,” Dennis said.
“At the meatpacking plant, right?” Dennis nodded. “How does Ryan fit into your operation?”
Adam ignored Dennis’s knowing smile, one that suggested the sister had been brought along to help seal the deal. It was a good move and a smart one, but Adam figured Dennis didn’t have to know that.
“Like I said, she’s helped out here and there. But she doesn’t live in Bakersfield, hasn’t in a while. She went to school in San Diego and lived there after graduation. Until about three months ago when she moved here.”
“Why’d she move?”
Dennis shrugged. “She got a degree in some kind of natural medicine or something. I don’t know much about it. But I know she isn’t working anywhere yet. She probably needs a job.”
“And you think she’d be comfortable working on a ranch?”
Ryan returned to the table. “Talking about me?”
Adam stood but he was too late. Ryan had already pulled out her chair. He waited until she’d sat down before returning to his seat.
“Dennis thinks you’d be a good fit for my operation. He says your administrative skills are impressive.”
And if they are half as impressive as the view of your backside as you walked away from the table...
Adam shut down the inappropriate thought, gave himself a mental chastisement, forgave himself because his thought was the truth, then refocused his attention on Ryan.
“I handled a few items for him in the past, but that was a long time ago. I’m focused on developing my own business right now.”
“Which is?”
“Naturopathy,” Ryan said after a pause.
“What’s that?” Adam asked as he watched Ryan stiffen as though expecting a verbal blow. Dennis didn’t disappoint.
“A hobby,” Dennis said.
“My career,” Ryan countered, a cool breeze skittering over the previously warm and calm demeanor Adam had earlier observed.
“Lunch is served!” Zoe announced as she arrived at their table, moving a few items before expertly setting down a circular tray. “Both the pickles and onion strings are vegan,” she said to Ryan, having obviously spoken with the chef. “The barbecue sauce is also vegan but the buttermilk ranch contains dairy. Your entrées will be up in about ten minutes. Bon appétit!”
“These are cool,” Ryan said, using the tongs hooked to the bowl to pull out a wad of thinly cut and battered onion slices. “Onion strings, huh? I’ve had onion rings and a flowering onion but never ones quite like this.”
“That’s Miguel’s handiwork. He puts a unique spin on any dish he touches.”
“I like the beer balls,” Dennis said around the food he’d picked up with his fingers and plopped into his mouth. “That big old juicy burger will be even better. Good old cow meat,” he continued, smacking loudly and reaching for another meatball.
“Older brothers can be a pain in the butt,” he said to Ryan. “I know, I’ve got one, too.”
Ryan smiled. Adam immediately wanted to think of something else witty to make her smile again.
“Good to know someone else understands my pain.”
“He’s not all bad, though,” Adam continued. “Standing
