Cottage on the Bay

Sometimes, the best recipes are made from second chances and
shared dreams.

At sixty-seven, Susan Timms thought she'd closed the final chapter on her
culinary career when she sold her Georgia catering business. Moving to Sapphire
Bay to reunite with her friends feels like the fresh start she desperately
needs—especially when award-winning chef Paul Renard offers her a position at
his beloved Lakeside Grill.

Paul left behind the glittering success of his Los Angeles and San Francisco
restaurants for the peaceful shores of Sapphire Bay, trading fame and fortune
for a simpler life. After his marriage crumbled under the weight of
eighteen-hour days and endless ambition, he swore off both romance and the
high-pressure culinary world that had consumed him.

When Susan suggests they create an online catering company, Paul's first
instinct is to say no. He's done with big dreams and bigger risks. But there's
something about Susan's passion for food and her warm, determined spirit that
makes him wonder if he's been playing it too safe.

As they work side by side in the kitchen, creating magic with every shared
meal, Susan and Paul discover that the most important ingredient in any recipe
is trust. Together, they learn that it's never too late to blend two lives, two
dreams, and two hearts into something beautiful—proving that the sweetest success comes not from what you achieve alone, but from what you create together.

Cottage on the Bay is the fourth
book in Leeanna's A New Beginning series and can easily be read as a
standalone. All of Leeanna’s series are linked. If you find a character you
like, they could be in another novel!

Susan Timms stood in the kitchen of the newly renovated Arts and Crafts Center in Sapphire Bay, arranging the final touches on a platter of herb-crusted salmon canapés.

Providing the catering for the premiere of a documentary about a network of people who’d helped pregnant, unmarried women in the 1880s felt satisfying. Especially after seeing the hidden room where Florence and Miriam Buckley’s story had begun.

As she reached for a sprig of parsley, Susan surveyed the food she’d prepared for tonight’s red carpet event. Delicate phyllo cups filled with wild mushroom duxelles sat alongside her signature mini beef Wellington bites. A selection of local Montana cheeses was arranged on reclaimed barnwood platters, and various local wines were available for the guests.

At sixty-seven, Susan thought she’d left the catering world behind. Selling her
Georgia business and moving to Montana was supposed to free up her time to enjoy life. Yet here she was, back in her element, creating beautiful food for a community celebration.

“Susan, this is incredible.” Piper Adams appeared beside her, radiant in a midnight blue dress that complemented her curly dark hair. The filmmaker’s eyes sparkled with nervous excitement as she looked around the room. “I can’t believe this day is finally here.”

“You should be proud of what you've achieved,” Susan told Piper as she handed a plate of canapes to a server. “From what Kathleen told me, you’ve created something truly special.”

Piper’s expression grew thoughtful. “It’s funny how much this project has changed my perspective on life. Florence and Miriam couldn’t have imagined that their work would inspire a documentary more than a century later, but here we are.”

Susan nodded, although Piper’s words stirred something uncomfortable in her chest. Had her perspective on life changed since moving to Sapphire Bay? She felt like the same person who’d left Georgia in a whirlwind of lists and catering equipment.

She hadn’t done anything special with her life since she’d arrived and, for some reason, that made her feel inadequate.

As Piper moved on to greet other volunteers, Susan thought of all the positive things that had happened. She was renting her friend Kathleen’s former home, and her three closest friends were all within walking distance.

She’d quickly become part of the tight-knit community, teaching cooking classes twice a week at the Welcome Center and helping Megan decorate birthday cakes at Sweet Treats.

She had time to read again, to take long walks along the lakeshore. And she could actually taste the meals she prepared instead of wolfing them down between jobs.

So why did she feel like she was waiting for something?

Susan shook her head, refocusing on the tasks at hand. Guests would begin arriving soon for the premiere, and everything needed to be perfect. She’d learned over the years that successful events required attention to countless small details, and tonight was no exception.

She carried a tray of cheese and crackers into the reception area. Displays featuring Florence and Miriam’s work sat alongside information about other underground networks. Vintage photographs of Sapphire Bay lined the walls, and a red carpet
led from the entrance to the screening area.

“Susan!” Isabel’s voice called from across the room. Her friend looked elegant in a forest green wrap dress, her silver hair swept into a sophisticated updo. “Need any help?”

“I think I’m all set, but thanks.” Susan appreciated Isabel’s offer. Her friendship with Isabel, Lynda, and Kathleen had been one of the unexpected gifts of this new chapter in her life. And now she couldn’t imagine her days without their regular coffee meetups, impromptu dinners, and shared adventures.

The front doors opened, and Susan watched as the first guests arrived. Mayor Patricia Chen swept in wearing a stunning burgundy gown, followed by Dr. Sarah Mitchell from the Smithsonian, who’d played such an important role in authenticating Florence’s artifacts. Paul Renard, the renowned chef who owned The LakesideGrill, entered with his characteristic quiet confidence, scanning the room with the professional eye of someone who understood the hospitality business.

Susan’s pulse quickened at the sight of him. Over the past few months, they’d developed an easy friendship based on their shared passion for food and cooking. He’d been generous with his advice when she was setting up her classes, and they often discussed cooking techniques, flavor profiles, and the evolving food scene in Montana.

There was something about Paul that intrigued her. He had a depth beneath his reserved exterior that she rarely saw in other men.

The crowd continued to grow, filling the space with animated conversation and laughter. Susan moved between the kitchen and the reception area, ensuring the food stayed fresh and properly presented.

She greeted friends and acquaintances, accepting compliments on the catering with a gracious smile. But there was more to this premier than celebrating what Piper had achieved or honoring Florence and Miriam.

Tonight was about community—about how a town came together to preserve and share an important story.

“Excuse me, are you Susan Timms?”

She turned and automatically smiled at a young woman. “Yes, I am.”

“I’m Jennifer Walsh from the Flathead Beacon. I was hoping to get a few quotes from you about tonight’s event. I understand you’ve provided the food, and you run a successful cooking school.”

Susan laughed. “I don’t know if I’d call it a cooking school, but the classes have been wonderful. There’s something special about teaching people about food when they’re excited to learn.”

Jennifer wrote something down in a notebook. “What brought you to Sapphire Bay?”

The question was simple, but Susan paused to consider her answer. How did she explain the complex mixture of friendship, fatigue, and yearning for change that had led her here? “I came to be closer to my friends,” she said finally. “Sometimes, life gives you the opportunity to prioritize relationships over everything else, and I was lucky enough to be in a position to take it.”

Jennifer scribbled some more notes in her book. “And what’s next for you? Any plans to expand the cooking classes or maybe open a restaurant?”

“I’m keeping my options open,” Susan replied, though the answer felt inadequate even as she spoke it. The truth was, she didn’t know what came next, and that uncertainty was becoming increasingly uncomfortable.

As Jennifer moved on to interview other attendees, Susan smiled at Paul. He moved with the easy grace of someone comfortable in social settings, although she’d learned he was actually quite reserved.

“Susan,” he said, his voice warm with genuine appreciation. “Your canapes are beautiful. You’ve outdone yourself.”

“Thanks. That means a lot coming from you.” Paul’s culinary credentials were impressive. He’d run successful restaurants in Los Angeles and San Francisco before coming to Sapphire Bay. Once he was here, he’d opened another restaurant called The Lakeside
Grill.

“I mean it. The flavor combinations are delicious, and the presentation is flawless.” Paul picked up one of the mushroom phyllo cups, examining it with professional interest. “Is this a family recipe?”

Susan shook her head. “It’s something I developed for a wedding I catered a few years ago. The bride was a vegetarian, and she wanted something that would satisfy her very carnivorous father-in-law.” She relaxed into the comfortable territory of food talk. “The key is using three different types of mushrooms and adding just a touch of brandy to the reduction.”

Paul’s eyes lit up with interest. “I’ve been thinking about expanding our appetizer menu at the Grill. Would you ever consider collaborating on some new dishes?”

The suggestion caught Susan off guard. “Collaborating?”

“We could develop a new menu together and create a few signature dishes for my restaurant. Your ability to select recipes that people enjoy is better than most of the chefs I’ve worked with.”

Susan felt a warm glow at the compliment, but also a stab of uncertainty. More work meant more commitment, and she still wasn’t sure what direction she wanted her life to take. “That’s very flattering, Paul. Can I think about it?”

“Of course.” His smile was understanding rather than disappointed. “No pressure. But the offer stands whenever you’re ready.”

As Paul moved away to mingle with the other guests, Susan watched him go. When the lights dimmed, signaling that the documentary would begin soon, Susan did a final check of her catering stations. After the film, additional food would be available, along with more opportunities to enjoy the exhibition.

As the guests moved toward the theater, Susan allowed herself a moment of quiet satisfaction. So far, she was happy with how everything was going. But as she looked around the arts center, she couldn’t shake the feeling that she was meant to be doing more.

Florence Buckley had created a legacy that lasted more than a century. What legacy, Susan thought, was she building in this small Montana town? And more
importantly, what did she want it to be?