She went to the wrong table on a blind date and ended up getting married to a billionaire CEO.

The next morning, Su Maiqi drove to her sister's building early.

We had agreed the day before that I would prepare breakfast and send it to the hospital; Su Mairou quickly took the insulated lunchbox downstairs.

Today is the last day for shipments before the Lunar New Year. The courier company is about to stop operating, and the workload is extremely heavy, so she won't go to the hospital.

Ask your younger sister to bring the food she prepared to the hospital.

When Su Maiqi pushed open the door, she found the room very quiet. The caregiver she had hired the day before made a "shh" gesture to her.

He then realized that Mo Yan and Gu Tingyu were still asleep. The curtains were ajar, not fully open.

Yesterday was a long and eventful day. When I left, Mo Yan was still receiving an IV drip, and he probably didn't fall asleep until the middle of the night.

Su Maiqi walked to the small dining table, placed the insulated lunchbox in her hand on the table, and thought she would wait a moment.

But just as I put my things down, the doctor came in with several nurses to check on me, and everyone naturally woke up.

Seeing Gu Tingyu yawning, Su Maiqi felt a pang of sympathy for him. He had been putting in a lot of effort lately because of the MISS Y plagiarism incident.

He was still busy in his study every night when he was asleep.

Su Maiqi felt that something was wrong with him. Ever since he didn't come home that night, his emotional state seemed off.

He's become much more serious, and when he's with himself, he's often absent-minded; he seems physically present, but his mind is elsewhere, and there's a faint sense of detachment.

Su Maiqi felt that he might really be under too much pressure.

If all else fails, I'll keep watch for him tonight and let him get a good night's sleep.

The doctor finished his rounds quickly and joked as he left that Mo Yan's vital signs had all recovered and he could eat well without worry.

Su Maiqi then took the food out of the lunchbox, divided out a small portion, and placed it on the small dining table by the hospital bed, while putting the rest on the small dining table in the kitchen.

The caregiver helped Mo Yan adjust the height of the bed so he could sit up; then Mo Yan exclaimed, "Wow, this is so delicious, so wonderful! I haven't had such a home-cooked and delicious meal in so long."

He looked at the tempting food in front of him:

Steaming hot pumpkin and millet porridge. The golden yellow of the pumpkin complements the mild texture of the millet, exuding a subtle sweet aroma.

Su Maiqi also specifically explained: "My sister said that pumpkin is high in fiber and vitamin A, which can help wounds heal; millet is also easy to digest, so it's less of a burden on the stomach."

There were also two small portions of steamed egg custard, with a smooth, mirror-like surface, garnished with a few bright green scallions.

A serving of garlic broccoli is vibrant in color, appealing to the eye, and rich in nutrients, including antioxidants and dietary fiber.

The whole wheat toast I baked myself had slightly browned edges and smelled wonderfully of wheat.

There was also a serving of freshly cut fruit in a food storage container, containing apples, bananas, and oranges.

"My sister said that these fruits are rich in vitamin C and antioxidants, which can boost immunity and can be eaten as a snack during the trip."

Even Gu Tingyu couldn't help but say, "Sister is simply a nutrition expert; she's so thoughtful."

Mo Yan scooped a spoonful of pumpkin porridge into his mouth. It was warm and smooth, and each bite felt like silky satin gently gliding over his tongue.

The natural sweetness of pumpkin intertwines with the mild aroma of millet, creating a delightful sweet flavor.

He suddenly felt an urge to cry; it was the smell of his mother.

When his mother was alive, she would always cook millet and pumpkin porridge for Mo Yan whenever he was sick.

My mother's millet and pumpkin porridge is always so perfect, with just the right consistency—neither too thin nor too thick—its texture is just right, making every sip feel rich and satisfying.

With a gentle chew, the soft and glutinous pumpkin complements the chewy millet, releasing layers of flavor that create a sense of warmth and comfort in every moment of tasting.

Like a ray of sunshine in winter, it is warm and healing, bringing comfort and satisfaction to the soul.

I don't know if it's just my imagination, but the millet and pumpkin porridge that Su Maiqi brought tastes almost the same as the one my mom makes. The thickness and texture are so similar.

Over the years, I've ordered millet and pumpkin porridge at restaurants, but it never quite tasted the same. Either it was too watery, or the pumpkin and millet were just separate grains, lacking that blended flavor.

Even Mo Yan himself has cooked it at home, but he always feels that something is wrong, it just doesn't taste right.

This was the first time Mo Yan felt that the pumpkin porridge was so realistic, it was as if his mother had come back.

Not wanting anyone to notice anything amiss, Mo Yan tried to compose himself and began to eat his breakfast earnestly.

Over there, Gu Tingyu and Su Maiqi were having breakfast together at a small table in the kitchen area.

After moving from the Cloud Top Villa to the city, the two rarely ate breakfast at home. Neither of them wanted Zhang Ma to come with them, and Su Maiqi wasn't the type of wife and mother who was good at cooking.

The couple usually have breakfast at Genting Hotel, which is near their home and very convenient. It's a family business, so the food and hygiene are trustworthy.

Occasionally, when I have enough time, I'll detour to the Emerald Pearl Hotel for breakfast, since it's more upscale and has a wider variety of dishes.

There is a dish at the Emerald Pearl Hotel that is Gu Tingyu’s favorite. The first time he took Su Maiqi to eat there, Miss Su also fell in love with it.

The two of them would go to the Emerald Pearl Hotel every few days mainly for this dish called "Sunrise Rainbow".

First, carefully selected organic free-range eggs are slowly cooked at low temperatures to ensure that the yolks are semi-cooked, maintaining their fluidity and the egg whites are tender.

Next, the colorful shredded vegetables—red bell peppers, yellow bell peppers, purple cabbage, and carrots—are marinated in a special sweet vinegar sauce, which adds flavor and maintains a crisp texture.

Then, these shredded vegetables are cleverly paired with smoked salmon slices and arranged on a plate to create a colorful picture.

The special Hollandaise sauce—made from egg yolks, butter, lemon juice, and mustard seeds—is meticulously painted on the plate to mimic the color gradient of the sky at sunrise.

Finally, drizzle with precious truffle oil and truffle crumbs to add a touch of luxurious aroma to the dish, and garnish with fresh mint leaves and parsley for a refreshing touch.

The entire production process is like an artist splashing colors on a canvas, ultimately presenting a beautiful and delicious "sunrise rainbow," allowing people to feel the vitality and passion of a new day in every moment of tasting it.

Su Maiqi thought it was simply a work of art.

Very occasionally, she would prepare breakfast at home, which was basically a variety of fruit and vegetable juices plus a Western-style sandwich, very simple.

It aligns with her simple and healthy lifestyle, and of course, it also fits her "lazy" nature.

She's just too lazy to be assertive, why make things so complicated?

Wouldn't it be better to sleep a little longer?

The breakfasts I make are also nutritious, healthy, and organic.

Gu Tingyu, who had grown up in luxury and was used to eating delicacies, enjoyed Su Maiqi's simple meals with relish and never showed any displeasure.