21
" But it’s tempting to be Cool Girl. For someone like me, who likes to win, it’s tempting to want to be the girl every guy wants. When I met Nick, I knew immediately that was what he wanted, and for him, I guess I was willing to try. I will accept my portion of blame. The thing is, I was crazy about him at first. I found him perversely exotic, a good ole Missouri boy. He was so damn nice to be around. He teased things out in me that I didn’t know existed: a lightness, a humor, an ease. It was as if he hollowed me out and filled me with feathers. He helped me be Cool Girl – I couldn’t have been Cool Girl with anyone else. I wouldn’t have wanted to. I can’t say I didn’t enjoy some of it: I ate a MoonPie, I walked barefoot, I stopped worrying. I watched dumb movies and ate chemically laced foods. I didn’t think past the first step of anything, that was the key. I drank a Coke and didn’t worry about how to recycle the can or about the acid puddling in my belly, acid so powerful it could strip clean a penny. We went to a dumb movie and I didn’t worry about the offensive sexism or the lack of minorities in meaningful roles. I didn’t even worry whether the movie made sense. I didn’t worry about anything that came next. Nothing had consequence, I was living in the moment, and I could feel myself getting shallower and dumber. But also happy. "
― Gillian Flynn , Gone Girl
35
" And,” I continued, “I’m probably going to be a bitch most of the time. I guarantee I’ll find a reason to yell at you almost every day, and don’t be surprised if a few drinks get dumped on you from time to time. That’s just me, and you’re going to have to deal with it. Because I’m not changing for you or anyone else. And I-”
Wesley slid off his bar stool and pressed his lips against mine before the words could get out. My heart pounded as every thought vacated my mind. One of his arms encircled my waist, pulling me as close to him as possible, and his free hand cupped my face, his thumb tracing my cheekbone. He kissed me so passionately I thought we would catch on fire.
It wasn’t until after he pulled away, both of us in need of some air, that I could think straight again.
“You jerk!” I yelled, pushing him away from me. “Kissing me to make me shut up? God, you’re so obnoxious. I could just throw something at you right now.”
Wesley hopped onto his bar stool with a big grin, and I suddenly remembered him telling me that I was sexy when I was mad at him. Go figure. “Excuse me, Joe,” he called to the bartender. “I think Bianca wants a Cherry Coke.”
Despite my best efforts, I smiled. He wasn’t perfect, or even remotely close, for that matter, but, hey, neither was I. We were both pretty fucked up. Somehow, though, that made everything more exciting. Yeah, it was sick and twisted, but that’s reality, right? Escape is impossible, so why not embrace it?
Wesley took my hand and laced his fingers with mine. “You look beautiful tonight, Bianca. "
― Kody Keplinger , The DUFF: Designated Ugly Fat Friend (Hamilton High, #1)
37
" If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place.WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won.He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee.I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds. "
38
" Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem. "
― Eli Brown , Cinnamon and Gunpowder