The cookie crumbled slightly under her touch, leaving a spray of dust across the table between them. Adam picked up a second one from the plate, turning it around in his hand. It was thin and flat and as wide as his broad hand with the crinkled look of a very good molasses cookie. It was chewy and crisp at the same time—the slip of paper under the plate read simply miso, brown butter, rice flour. The other lines were equally intriguing: graham flour, rum, thyme and candied fennel, tahini, caramel.
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The market is part farmstand and part gourmet food store: a classic Hamptons dichotomy. The low-slung building is white and pretty, with a forest green awning on one end and large white cotton umbrellas standing sentinel over the picnic tables out front. Inside, strands of tiny globe lights criss-cross from the wooden rafters. The cool cement floor is painted a dusty moss green. Tables hold baskets of produce: shiny purple fairytale eggplant the size of your thumb, knobby heirloom tomatoes striped red and orange, bunches of carrots—still streaked with dirt from the ground—propped up at jaunty angles.
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She waits for a long, slow second. It stretches like taffy into another second, then another, until nearly half a minute has elapsed. The silence becomes so meaningful that she can picture it like expanding like a balloon, taking on more air as it swells uncomfortably.
“Okay,” she says stiffly, the word coming out crisp and business-like: the verbal equivalent of rapping sharply on the top of a creme brulee, cracking the sweet candy coating around her heart.
“It’s not…I’m sorry. I tried but I can’t change it,” he stumbles over his words but rather than sounding apologetic, he sounds impatient, like he’s placating a child and wishes to be done with it.
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The first time the phone rings, she doesn’t hear it.
The second time it rings, she picks it up on the third ring and says breathlessly, “What happened?”
His voice comes across the line, deep and happy, and she can picture him smiling as he answers. “It worked! We’re celebrating. If, that is, you’re free.”
She glances out of the window where the snow is falling thick and fast, the flakes so fat and heavy it’s as if they can barely stay aloft. The afternoon is tilting rapidly towards dusk, and the curtain of snow obscuring the city only serves to hasten the departure of daylight.
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The weak December sun filters through the crimson leaves of the sugar maples overhead. This stretch of Quincy Street is uncharacteristically quiet at the moment—she pictures students all tucked into lecture halls, their backpacks slouched at their feet, the cavernous hallways silent. The foliage is still flaunting its riotous colors, later than usual it seems, and she idly names the trees in her head, a habit instilled in her by hours of forest field trips at summer camp (she can still differentiate between a chipping sparrow and a dark-eyed junco by hearing just a few notes of their trills): American sweetgum, smooth sumac, Kentucky coffeetree.
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