Always (31 page)

“Hell,” said Nina, flipping the page, “now we’re all going to die of worry.”

“Next week?” said Jennifer. “Next week’s a holiday. I’m going out of town.”

“Then the week after is fine.”

“We should get together anyhow,” Katherine said. “Have a picnic or something. Leave the guys at home.”

“A field trip,” Nina said.

“I’ll be out of town,” Jennifer said again.

“I’m gonna be here,” Suze said.

“And me,” “Me too,” “I’m not going anywhere.”

They were all looking at me.

“How about my place on Lake Lanier,” Therese said. “A social event, not a class, so it doesn’t matter if some people can’t make it. A covered dish.”

WE DRANK CHAMPAGNE. KICK WAS AT THE SIX-BURNER STOVE, STIRRING A HUGE
pot with a wooden spoon. “The stew sticks if I don’t watch it,” she said. She was wearing the same striped trousers and white T-shirt, but no sandals. Her feet didn’t look cold. I sat on a hard chair by the counter.

The windows were open but screened. The breeze had died to a sigh and the night that seeped in was soft with moisture, potent with change. In the low atmospheric pressure the voices of moviegoers leaving the theaters on 45th, the sudden metallic judder of engines flaring to life, the music from the Jitterbug restaurant and Murphy’s Pub carried clearly and mixed with earthy blues from her CD player. The city-lit sky swam with clouds, sleek as seals.

The kitchen was big, and open, all cherry and pine—even the ceiling was pine—and continued to the dining room. I carried my champagne over to the dining room windows. Judging by the slight unevenness of the floor and the change in windows, it was an extension built less than ten years ago. It jutted out over a patio. A pear tree rustled against the left-hand window. On the other side, a little farther away, the silhouette of a cherry tree overhung the extension and the garage. Beyond the patio the garden seemed stepped, maybe to a lawn.

The house smelled like Spain in April: bread and olive oil and simmering beans and lemon juice and garlic. Some kind of unctuous meat roasting. If it were Spain it might be kid, but it was probably lamb. I went back into the kitchen. My mouth watered.

“Ah,” she said, “want something right away?”

I nodded.

She got two small dishes from a cupboard near my head, and turned off the gas under the pot. “Spoons in that drawer in front of you. Napkins in the drawer underneath.” She got busy with a ladle. “Here.” She handed me a bowl without ceremony. “Pond-bottom stew.”

It was a reddish-brown soup. I put it on the counter and handed her a spoon. She refused the napkin and just ate a couple of mouthfuls, leaning back against the stove.

I spread a napkin on my lap and balanced the bowl carefully.

“Spilled stuff cleans up. Just taste it.”

I dipped my spoon into the stew cautiously. “It smells a bit like
fasolada.
”

“Same basic principle. Lots of olive oil and celery and garlic, some lemon, but instead of just white beans, I’ve added kidney beans and carrots. Really it’s a fall stew, hearty, warming. But it seemed like something you’d enjoy. When it’s cooked as long as it should, it gets sort of sludgy, like something you’d scrape off the bottom of a pond. Eat.”

I ate.

“Well?”

It tasted as fresh and clean as a shoot bursting free of winter-hard dirt. It filled me with hope that I might enjoy food again. I had the ridiculous urge to burst into tears.

“Do you like it?”

I showed her my empty bowl. She smiled. I eyed the pot on the stove.

“No. No more right now. I’ve made half a dozen things. I thought we’d try a bit of this and bit of that, just graze, see what works.”

Graze. Maybe that roasting smell wasn’t for me. “Is it all vegetarian?”

She smiled. “You don’t strike me as a vegetarian. Let’s move to the table so it doesn’t get messy.”

There was no ceremonial laying of places or careful positioning of silverware. No candles, no shimmering crystal. Just the music, and the champagne, and the food.

We began with salad: greens and sprouts and grated carrots and sunflower seeds. “Try both dressings,” she said. “This one is tofu and basil.” It was astonishing—creamy and smooth and clean. “The vinaigrette’s flaxseed oil and balsamic.” Totally different, warm and aromatic, as subtle and rich as cello music.

I didn’t say anything, but I didn’t have to. Her cheeks pinked with pleasure.

“Now for the hummus.” It didn’t smell like any hummus I’d ever encountered: toasty, almost sweet, but also tangy, with the familiar sting of lemon and garlic. She slathered it on black bread and handed it to me. “Here.”

I bit into it. It was coarse and hearty, much rougher than any hummus I’d ever had before.

“And here—” She crossed in three light steps to the fridge, brought back a bowl and a jar of mayonnaise, and went back to the cupboard for two dishes. Her hips were round and tight with sheathed muscle.

“Homemade cole slaw,” she said, and mixed up the shredded vegetables with mayonnaise in her dish. “Put it on the hummus.” She heaped it on the bread-and-hummus mixture. “Here. Try it.” I tipped and mixed and heaped. “Just pick it up. It’s messy, but that can’t be helped. At least you’re not wearing that nice dress.”

I bit into the bread and hummus and cole slaw.

“I thought you’d enjoy the different textures.”

I did. I didn’t know how she’d known that I would. The cole slaw fell off, smearing over my hand and plopping onto my plate. I picked it up with my fingers, finished it, made myself another slice.

“How much weight have you lost?” she said.

“I don’t know.” I chewed a few more times, swallowed. I wanted to stuff the world in my mouth.

“You like food.”

“Yes.”

“It must have been hard.”

"Yes.” I hadn’t realized just how hungry I’d been. Still was. “Thank you.”

She nodded. “When you were talking on the set, I thought: It sounds like what happens to people’s tastes when they have chemo. And I know what to do about that. It’s partly a saturated-fat thing. Stick with things like olive oil and flaxseed oil. Avoid your dairy and your eggs and your beef, especially aged beef.”

“And broccoli.”

“Yeah, well, I said partly. The rest . . . I don’t know. But have you ever noticed that broccoli sometimes smells sort of fishy?”

I nodded, surprised.

“Whatever makes it smell like that is one of the things that your taste buds, or what’s left of them, won’t like. Very, very fresh seafood should taste okay. Oysters, for example.” She grinned. “Hold on.”

She disappeared into the living room. The music stopped and restarted with Ella Fitzgerald singing Cole Porter. . . .
oysters down in Oyster Bay do it.

“The taste buds,” I said, when she returned. “Chemo destroys them?”

“Yep.” She settled back on her chair. “Though I’ve never heard of it happening so fast, or after just one dose.”

“And does it come back, the taste?”

“Most likely. Might take a while, though. Months. Even a year or two.”

A year or two
. . . Let’s do it, let’s . . .

“Until then, distract them with other tastes, anything aromatic is good. Ginger. Garlic. Lemon. Vinegar. Tomato. Thai, Indian, Greek, northern Italian. And texture. I guessed that you’d like things that contrasted, that were unexpected: cold and crunchy cole slaw with room-temperature tangy hummus, unrefined bread. Also something you could build, literally. You like being in charge.”

“An arrogant toad?”

“Well, no. But you looked like you might be, that first time. And then you came hammering on my door—but you seemed so, I don’t know, reduced. I wanted to make you feel better, but I couldn’t even feed you. Though the crack about how awful I looked made me worry less about that.”

“Yes.” The gift of tongues.

“Is it true you’re paying everyone’s hospital expenses?”

Rusen. I shook my head.

“It’s not true?”

“No. It is true.” I just didn’t want everyone to know.

“And then I saw how you dealt with that rent-a-cop. And you, I don’t know, you looked different in a dress.” She poked at a shred of cabbage on her plate.

“You look different in shoes.” Inane. She seemed to bring it out in me. But she didn’t look up from toying with the cabbage and I understood that what mattered here wasn’t the words. I poured the last of the champagne. “I have more in the car. If you like.”

Now she looked up. “What, you always drive around with a six-pack of bubbly in the backseat?”

“Not always.” I stood, waited. She nodded.

Outside, I could still hear the hum of pub music from Murphy’s. Judging by the smell, someone across the street was getting high. I felt every stir of light Seattle air on my forehead and cheeks. The food was pleasantly present in my stomach, but did nothing to blunt the other, growing hunger.

I went back in. Definitely lamb. “It smells like Catalonia at Easter.”

“Never been there,” she said. “Been just about everywhere else, but never Spain. Or France.”

I put one bottle in the fridge and opened the other. I would have to buy her a champagne bucket. “Can you cook French food, too?”

“I can cook anything.”

I can cook anything.
I studied her, one bare foot tucked underneath her, the other swinging back and forth, and remembered the scent of sleepy, naked woman.

She flushed. “It’s my job.”

“Yes,” I said.

“At least it is, now.”

“Yes.”

“Why did you come?”

I gestured at the food, but she shook her head.

“No. The first time. At three in the morning. Why did you come?”

Because she had stained her white coat and I wanted to know if anyone would wash it for her. Because she needed someone to bring her tea when she was tired, hold her when she saw her career falling about her in ruins.

And that wasn’t me. Couldn’t be me.

“I’m sorry,” I said.

“I know. I got the flowers.” She leaned forward. In the slanting light the tops of her breasts looked as if they had been dusted with gold. “But why did you come?”

She leaned closer, tucked her hair behind her ears. She missed a strand. I reached out and tucked it back for her. It felt as slippery as a satin camisole.

“Tell me why.”

I tucked hair back behind her other ear. “I was angry.” I reached for her hand. She tensed slightly, then let me lift it to my mouth. Her knuckles smelled of garlic and, faintly, that naked, sleepy, buttery-toast scent my back brain was already beginning to recognize. I turned her hand over. Blood bloomed under the skin of her breast and throat. I kissed the center of her palm. Her head fell back, and I caught it. The back of her skull felt as small and hard as a cat’s. I lifted her hand again, and this time kissed the inside of her wrist. All those nerves. She made an unconscious pushing motion with her feet on the floor. Her hips lifted slightly. I bent until my lips were inches from hers. Her breath pistoned in and out. Her eyes were black.

I kissed her. It was like opening my mouth to a waterfall; it fisted through me. I pushed the table to one side, picked her up, and laid her on the rug.

“God,” she said hoarsely. “God.”

TWO HOURS
later I found myself kneeling on the floor next to the rug. The CD player had turned itself off. The wooden floor was cool on my shins. Kick was on her back, naked.

“God,” she said. She sat up. There was a carpet burn on her chin. She shivered.

“You’re cold.” I handed her a random assortment of clothes, hers and mine. She stared at them blindly. “Here.” I sorted through the heap, found her T-shirt. It was inside out. I pulled the sleeves carefully back through the shoulder holes. “Lift your arms.” Dazed, she did, and I slipped the T-shirt over her head. Her face emerged, blinking and puzzled, then frowning.

“Tell me you didn’t plan that,” she said.

I shook my head.

“You’re right,” she said. “Who the fuck could plan that?” She found her underwear. Paused. “The lamb will be ruined.”

IT WASN’T.
It was more well done than lamb should be, but it was good, fatty and strong and grass-fed, and we ate, and talked carefully, and gradually she started to flush again, but when I reached out she tensed.

I put my hand in my lap and waited. “You don’t live here,” she said.

“No.”

She got up and closed the windows, and put on the kettle, and brought me a cut-glass plate of rich, dark French chocolate, and stood next to me, hip against my shoulder, and I breathed in her sharp, buttery wood-smoke scent and stared at the chocolate, and told myself it didn’t matter.

She stood, and I sat, very still, and the kettle began to rumble. I turned my face so that my cheek rested against her thigh. The faint vibration of her femoral pulse alongside her femur became a trip-hammer. Her legs shook. I put my arm around her waist.

I meant simply to steady her, but she softened into me, almost sagged, and my arm tightened, and my need, and she let herself go so that I was holding her up with one arm and pulling her pants down with the other.

“Bed,” I said, and my voice was tight and savage. She pointed at the stairwell, and I carried her.

THE SKYLIGHT
showed a night sky of brass and acid. The thick scar that snaked through the crease between the top of her thigh and her hip bone looked dark grey, though downstairs it had been the color of raspberry sorbet. To my fingertips it felt like soft old leather trim. It was a clear, clean incision.

“How long has it been?”

“Two years.” She was very still, her face in shadow.

“Does it still hurt?”

I felt her shrug.

I kissed it. The skin under my hand moved as the muscles in her belly tightened. I slid on top of her. Kissing her was not like kissing Julia, who had been all length and plum softness, and whose messages had been very clear. Kick was like a powerful trapped beast. She stirred restlessly, one hand in the small of my back pulling me closer, one on my shoulder pushing me away. I eased to one side, weight on my right elbow, head propped on my hand. I stroked her belly. The muscle loosened. She sighed. The sigh sounded as though it had a smile in it. I smiled back in the dark. She ran both hands up my left arm.