1
" Slowly, he dropped to one knee and reached into his coat.
Panic gripped her. Once upon a time, this was all she wanted, someone who would commit to her, who would promise to never leave. But his being here was already an answer to prayer in itself. For the first time in her life, she could see the value of patience. Her relationship with Justin wasn't something she wanted to rush.
And then she exhaled on a relieved laugh when the package he withdrew from his coat turned out to be not a ring box, but something flat and rectangular wrapped in flowered paper.
"I may not be as steady and reliable as Gabriel Oak, and I most certainly know nothing about sheep, but I promise you I will never be a Sergeant Troy. Will you give me another chance?"
Slowly, she pulled the paper away to reveal the last thing she'd expected: the long-desired, impossible-to-find yellowback edition of Far from the Madding Crowd. "
― Carla Laureano , Brunch at Bittersweet Café (Supper Club #2)
3
" Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor.
Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty. "
― Carla Laureano , Brunch at Bittersweet Café (Supper Club #2)
4
" If she had even once rejected Grandma Bev's insistence that she put on a happy face and make the best of things, if she had just told her mother how hurt and abandoned she'd felt, maybe they wouldn't have had to endure over two decades of distance and resentment. Maybe she would have had her mother.
Grandma Bev meant well, no doubt. She was trying to give Melody the resilience she'd needed to deal with all the changes in her young life, but it had only taught her to escape into fiction- both the kind in books and that of her own making. And instead of growing deeper in a true faith, one that was tested in tears and anguished prayers, she stuffed down her pain and retreated to superstition and magical thinking. She'd looked at God's providence like she'd looked at fairy tales- blindly and without any real belief. She'd gone from man to man, trying to buy their love at too high a price, all because she wouldn't admit how much she needed that love. How much it hurt that it always seemed to be out of reach. And because she wouldn't admit any of it, she just went on haplessly repeating her mistakes instead of turning to the One who loved her no matter what. "
― Carla Laureano , Brunch at Bittersweet Café (Supper Club #2)
6
" The pastry came first. If cooks had their mother sauces, pastry chefs had their mother doughs, and pâte à choux was the grand dame among them. It was one of the first things she'd learned to make and still one of her favorites. There was magic in the way the dough went together, butter and flour and salt, cooked until the raw flavor of the flour disappeared, but not so much that it went dry and crumbly. Then four or five eggs got added one at a time until it transformed into a thick batter. It was traditional to beat it by hand, but Melody had learned long ago she got more consistent results with far less effort by using a stand mixer. Then she spooned the batter into a piping bag fitted with star tip and piped long, uniform lines of dough onto a parchment-lined baking sheet.
As soon as those went into the oven, she began to concoct her flavors. A maple-and-vanilla crème that would be topped with a maple glaze and bacon bits. A lemon curd topped with toasted meringue, the filling for which was already prepared and jarred in her fridge from her lemon bar experiment earlier that week. A cardamom-scented custard paired with a brûléed sugar glaze. "
― Carla Laureano , Brunch at Bittersweet Café (Supper Club #2)
