21
" The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the " breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the " snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas. "
29
" Brooke stared in surprise. “You brought me lunch?”
“I was in the neighborhood.”
She checked out the label on the bag. “DMK is twenty minutes from here.”
“I was in that neighborhood, and now I’m here,” he said in exasperation. “Seriously, woman, you are impossible to feed.” He strode over and set the bag on her desk. “One cheeseburger with spicy chipotle ketchup and a side of sweet potato fries—chosen specifically for a certain spicy and sweet girl I know—and a green dill pickle for your eyes. So there.” He crossed his arms over his chest.
Brooke studied him. “You seem very ornery right now.”
“As a matter of fact, I am.”
“Why?”
“I don’t know,” he huffed. “Just . . . eat your Brooke Burger. Stop asking so many questions. Sometimes a guy just wants to buy a girl lunch. Any objections to that? Good. Enjoy your Sunday, Ms. Parker.”
He strode out of her office, gone as quickly as he’d appeared.
Brooke stared at the doorway and blinked. "
― Julie James , Love Irresistibly (FBI/US Attorney, #4)
32
" Peeling an OrangeBetween you and a bowl of oranges I lie nudeReading The World’s Illusion through my tears.You reach across me hungry for global fruit,Your bare arm hard, furry and warm on my belly.Your fingers pry the skin of a naval orangeReleasing tiny explosions of spicy oil.You place peeled disks of gold in a bizarre patternOn my white body. Rearranging, you bend and biteThe disks to release further their eager scent.I say “Stop, you’re tickling,” my eyes still on the page.Aromas of groves arise. Through green leavesGlow the lofty snows. Through red lipsYour white teeth close on a translucent segment.Your face over my face eclipses The World’s Illusion.Pulp and juice pass into my mouth from your mouth.We laugh against each other’s lips. I hold my bookBehind your head, still reading, still weeping a little.You say “Read on, I’m just an illusion,” rollingOver upon me soothingly, gently unmoving,Smiling greenly through long lashes. And soonI say “Don’t stop. Don’t disillusion me.”Snows melt. The mountain silvers into many a stream.The oranges are golden worlds in a dark dream. "
34
" Kashayam [was] a drink the vanaras had morning, noon and night, and a few times in between. It was a kind of brew with all kinds of herbs thrown in: the thick, sharp-tasting furry karpuravalli, the strong spicy tulsi, the slightly bitter bark of the coconut tree, pungent pepper roots, the breathcatching nellikai, the cool root of vetriver, and just about anything else that was considered edible. And some things that weren’t. In their craze for novelty, vanaras sometimes flung in new kinds of leaves or berries just because they smelt interesting; whole families had been known to fall ill, or even die. Gind’s family were not a very adventurous lot, and stuck to things they knew not to be poisonous. Still, every day’s kashayam was different, and this was a great topic of conversation among the vanaras. "