I Stopped Waiting and Started Loving novel Chapter 48

A small, victorious smile tugged at the corners of her mouth.

Quentin leaned against the headboard, lazily lifting his gaze to look at her.

"Your little satchel didn't seem to do much."

He had ended up drinking coffee last night anyway.

Bonnie wasn't the least bit surprised. "It worked perfectly," she said with a bright smile.

"I just weighed your coffee beans. You used a couple of ounces less than your daily average. Plus, there was leftover coffee in the pot, which means you didn't finish it."

"That proves the satchel is doing its job. It's actively intervening with your neurological dependency. Quitting caffeine is a gradual process; you can't rush it."

Quentin's brow arched slightly.

He truly hadn't expected her to be so meticulous.

Everything she did was executed with a flawless, thoughtful precision that made it impossible to find fault.

He quietly studied the serious lines of her profile.

The soft bedroom lighting caught the elegant curve of her brow, and a few loose strands of hair swayed gently with her movements, painting a picture of absolute tranquility.

The inexplicable, restless irritation that had been simmering in his chest inexplicably began to melt away.

His lips curved upward in the faintest smile, so subtle he didn't even realize he was doing it.

Under the gentle, expert pressure of Bonnie's fingertips, a comforting wave of warmth radiated from his temples and spread across his entire head.

Within minutes, a heavy blanket of exhaustion pulled him under, and he fell into a deep, uninterrupted sleep.

...

The next few days passed in a quiet, busy blur.

Before they knew it, Friday had arrived.

The moment she got off work, Bonnie immediately texted Jasmine for culinary advice.

"Jas, how do you prep lobster tails and sea bass so they don't get rubbery or fishy?"

Because she had taken a job at the York Group's restaurant, Jasmine harbored a lingering guilt toward Bonnie and was more than eager to spill all her trade secrets.

"The lobster tails need to be prepped with absolute precision—do not overcook them, or they'll turn to rubber."

"When you're searing the scallops, make sure the pan is screaming hot, and baste them with truffle butter. The heat control is the most critical part..."

Jasmine broke down every step in painstaking detail, practically pouring her entire culinary soul into the text thread.

She was a culinary school graduate, and her skills were leagues above anyone else her age.

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