3
" I love Leonard Cohen, but he's not the guy you want on in the background when you're working or whatever."
"Brilliant. I've studied his poetry, of course, but never heard him sing."
"My mom loved him. She had a taste for dark themes, sad music- all that regret, you know- and Cohen has this great, deep voice, rumbly, raw, but it's the words that make his songs. He was such an old, old soul, especially about relationships. "
― Barbara O'Neal , The Art of Inheriting Secrets
4
" I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit.
In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all. "
― Barbara O'Neal , The Art of Inheriting Secrets
5
" From my bag, I took out a Moleskine notebook and a pen that I always carried for essay ideas and made notes on the setting. The clothes and attitudes of the passersby, the kind of shops that populated the hallways, the cakes in the case, so different from what I'd see at Starbucks in the US- these heavier slices, richer and smaller, along with an array of little tarts.
I sketched them, finding my lines ragged and unsure at first. Then as I let go a bit, the contours took on more confidence. My pen made the wavy line of a tartlet, the voluptuous rounds of a danish.
The barista, a leggy girl with wispy black hair, came from behind the counter to wipe down tables, and I asked, "Which one of those cakes is your favorite?"
"Carrot," she said without hesitation. "Do you want to try one?"
If I ate cake every time I sat down for coffee, I'd be as big as a castle by the time I went back to skinny San Francisco. "No, thanks. I was just admiring them. What's that one?"
"Apple cake." She brushed hair off her face. "That one is a brandenburg, and that's raspberry oat. "
― Barbara O'Neal , The Art of Inheriting Secrets
7
" Gliding through the garden was a peacock. It might have even been thee same one I'd seen before, with a tall crown and gorgeous deep-blue chest. Arrogantly, he turned his face away from us, as if we were below his notice, and called out to the forest. From the trees came an answer, and he strutted off, king of his domain. "They are so beautiful." Pavi sighed.
"Samir told me there is a flock that lives in the forest."
"Roses and peacocks. It's like the setting for a fairy tale."
I looked around. "It's going to take more than a kiss to save this place." I thought of the single rose blooming into the parlor when Samir and I had first walked through. "But it does feel sometimes like it's under an enchantment."
One tall rose drew my eye, a castle atop a small hill, with tangles of white damask roses around it, as if on guard. The rose was orange and yellow with touches of pink, and I recognized it immediately from a hundred of my mother's paintings. It seemed larger than others of the same type, as haughty as the peacock, and I rounded the overgrown white roses to see if I could find a way in.
Pavi, however, was enchanted by the damasks. "These are prime," she cried, burying her nose in a mass of them. "The perfect flower for rosewater. It will be clear and very, very fragrant. "
― Barbara O'Neal , The Art of Inheriting Secrets
9
" Every now and then, a mouthful of food tilted the world on its axis. This was one of them. The stew was dark and rich, meaty, herby. Thick broth and tender carrots and cubes of potato, hints of spice and aromatic vegetables. I moved my spoon through the opaque lake of gravy, imagining words that might describe it in an essay. I'd use the setting of the room, the AGA cooker in the corner, and the mullioned windows and the thatchers in their jeans.
"This is venison?" I asked and took a larger spoonful. "It's amazing."
"Thank you," Rebecca said mildly. "Have you never had it?"
"Not like this. We don't really eat it in the U.S." I tasted again, mulled the flavors: red wine, garlic, bacon, and something I couldn't quite put my finger on. "There's a hint of sweetness. Not honey, I don't think, or brown sugar."
Tony chuckled. "She'll never tell you her secrets."
"Of course I will. Red currant jam. "
― Barbara O'Neal , The Art of Inheriting Secrets
